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Desserts should be nutritious and offered after every main meal. 

Try to make sure that they are usually fruit based, and remember to offer a variety.  Include the following throughout the week:

  • Hot fruit based - e.g. fruit crumble
  • Cold fruit based e.g. fruit salad
  • Milk based - e.g custard, semolina
  • Fruit based cakes or biscuits (try to limit these to once or twice a week only)
  • Yoghurt or fromage frais

Try some of these yummy desserts

Tropical fruit salad 


1/2 pineapple
1 small mango, peeled
1 banana, peeled
100 ml apple juice
1 tablespoons fresh lime juice

  • Dice the pineapple, mango, apple and bananas. 
  • Mix all the ingredients in a bowl and chill.

Suggested child size portion:

Fruit salad- 100g


Crunchy apricot and pear layer 

1/2 teaspoon honey (not suitable for babies under 12 months)
1 small 150g pot natural yoghurt
90g dried apricots, diced
1 large pear, cored and diced
45g cornflakes

  • Stir the honey in the yoghurt
  • Mix together the diced pear and apricots.
  • Layer the fruit and yoghurt and top with cornflakes.

Suggested child size portion:

Crunchy apricot and pear layer- 70g


Crunchy apple bake 

3 cooking apples, sliced
75g cornflakes, crushed
20g sugar
1/2 teaspoons cinnamon
20g vegetable fat spread, melted

  • Place the sliced apples in a serving dish
  • Mix the crushed cornflakes with the sugar, cinnamon and melted fat spread
  • Sprinkle the mixture over the apples and bake in a moderate oven for 30 minutes

Suggested child size portion:

Crunchy apple bake 70g


Banana custard 

1/2 pint full fat milk
1 tablespoon custard powder
 1/2 tablespoon sugar
1 banana, peeled

  • Bring the milk to the boil in a saucepan.
  • Blend the custard powder and sugar with a little of the hot milk in a small dish and pour the blended mixture back into the milk and simmer until thickened.
  • Slice some banana into small bowls and pour the custard over them.

Suggested child size portion:

Banana custard 100g


Apricot fool with chopped apricot 

1/2 pint full-fat milk
1 1/2 tablespoons custard powder
1/2 tablespoon sugar
1 small can of apricots in juice

  • Heat most of the milk to almost boiling.Mix the remaining milk with the custard powder and sugar in a bowl.
  • Combine the heated milk with the custard mix. Return this to the pan, simmer gently until thickened and then turn into a bowl to cool.
  • Set aside one or two canned apricots for decoration. Place the remaining apricots in juice in a food processor bowl, and add the cold custard. Blitz together until smooth.
  • Chop the remaining apricots and use for decoration.

Suggested child size portion:

Apricot fool- 80g, Apricot (dried) - 20g


Bread and butter pudding with custard 

4 small slices of white bread
25g vegetable fat spread
25g currants
20g sugar
1 egg
250ml full fat milk

  • Heat the oven to 170.C/325.F/Gas 3 and prepare a greased ovenproof dish.
  • Spread the sliced bread with the fat spread and cut into fingers or small shapes.
  • Put half the bread into the ovenproof dish.
  • Sprinkle on all the currants and half the sugar.
  • Top with the remaining bread, spread side up.
  • Sprinkle the rest of the sugar on the bread.
  • Beat the eggs and the milk together and pour over the bread.
  • Leave to stand for 30 minutes to allow the bread to absorb some of the liquid.
  • Bake for 45-60 minutes until the pudding is set and the top is crisp.

Suggested child size portion:

Bread and butter pudding-75g, Custard- 50g


Baked apple 

4 small apples or 2 large cooking apples
40g sultanas
20g raisins

  • Core the apple and score around their middle.
  • Fill the centres with the sultanas and raisins.
  • Cook for 30 minutes at 190.C/375.F/Gas 5.

Suggested child size portion:

Baked apple-80g


Fresh fruit salad

Small bunch green grapes, washed and cut into quarters
1 satsuma, peeled
1 eating apples, cored
1 pears, cored
1/2 small (200g) can pineapple in juice
150 ml orange fruit juice

  • Remove the seeds from the grapes and add the grape halves to the fruit mixture.
  • Cut the satsumas, apples and pears into small pieces and put in a bowl.
  • Chop the pineapple into pieces and add with its juice, and the orange juice. Mix well and chill.

Suggested child size portion:

Fruit salad-100g


Fruit sorbet

Fruit sorbet-35g