Frozen Yoghurt and Muesli Christmas Puddings
FROZEN YOGURT & MUESLI CHRISTMAS PUDDINGS
By Pam Brook
Serves: 6
Time: 10 mins prep, 5+ hours freezing time
Here's a new take on the Christmas pudding - perfect for a warm Australian Christmas.
Ingredients:
4 cups unsweetened natural Greek yoghurt
1 cup full cream milk
¼ cup double cream
1 tbs pure vanilla extract
1 cup Brookfarm toasted macadamia muesli with cranberry
50g melted dark chocolate
Dried cranberries to serve
Method:
In a large bowl, whisk together the yoghurt, milk, double cream and vanilla extract.
Add muesli and mix until well combined.
Line 6 (1/2 cup capacity) tea cups with baking paper. Divide frozen yoghurt mixture between the cups, wrap tightly with cling film and allow at least 5 hours freezing time.
To serve, remove from the freezer and discard plastic wrap. Dip cups into hot water for a few seconds to help dislodge the puddings. Invert onto serving plates or into bowls.
Top with melted chocolate and some cranberries.
Stand for 5 minutes for the yoghurt to soften before serving.
About Brookfarm
In 1989, owners Pam and Martin Brook, a dentist and film producer in Melbourne at the time, bought and began to transform a run-down dairy farm in the Byron Bay hinterland into a working macadamia farm. Over the last 30 years they have regenerated remnants of the Big Scrub - an ancient sub-tropical rainforest by planting over 45,000 native trees on the property, and more recently installed 14 wildlife boxes to bring back native biodiversity.
From humble beginnings at the Bangalow markets in 2000, the irresistible blend of premium muesli soon caught the attention Qantas Airlines, and Brookfarm has been the key Australian muesli supplier for Qantas Business and Qantas First Class (international and domestic) for over 17 years. Brookfarm is now considered one of Australia’s leading gourmet food producers, committed to local independent retailers and sold all around the world. Their award-winning range of macadamia muesli, granola, porridge, premium nuts mixes and wholefood bars are packed with premium all-natural ingredients and cater for gluten free, vegan, paleo and keto diets. Still baked locally in their Byron Bay bakehouse, they are renowned for regional food production of the highest quality and committed to supporting local Australian farmers in sourcing only the most premium ingredients.
As a generational Australian family business Brookfarm’s commitment to sustainability spans over 30 years. Currently they use regenerative farming practices and pest management, continue to extend rainforest corridors and monitor wildlife activity, power their office and packing house by the sun, mindfully donate imperfect products to eliminate waste and support the local community, and now lead the food industry with a recyclable soft packaging solution. Brookfarm is now led by eldest son Will, Pam has recently handed over innovation in the family kitchen to Will’s wife Jess, while Martin concentrates on regenerative agriculture in the Northern Rivers region with new farming methods, pest management, rainforest and wildlife restoration.
