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What a weird summer we are having in Sydney. Its been the coolest, wettest summer in decades. The hot days have been few and far between. While I don’t love winter, I love the really hot days even less but after a long wishy-washy, rainy spring and summer, it was nice to have a couple of hot days this weekend.
I found this recipe on Toys in the dryer for ridiculously easy DIY fudge pops (ice-lollies or ice blocks depending which continent you live on). I don’t mind little R having an ice cream every now and then but I find that the store bought ones are too big and have too many ingredients that I can’t pronounce in them. This idea simply uses a store bought instant chocolate pudding which is then frozen in individual ice lolly containers. I have cute little Tupperware moulds that are just the right size for little tummies. The chocolate pudding that I bought was fairly low in sugar and I recognised all the ingredients, so although not my first choice I gave it a go. The pudding whipped up in less than 2 minutes and the whole job took less than 5.

Here are some pics of little R getting a go at cleaning out the bowl (a rare treat since I won’t let her near a bowl that has had raw eggs in it):

A couple of hours later after lunch and our playdough adventures they were ready to go.

Little R loved hers, here are some pictures of the resulting delicious messiness:


So, I’m in the kitchen, as I type, making pikelets (mini-pancakes) for Ruby.

I’m the cook so I got to taste the first one, hot off the press so-to-speak and it was YUM!

Here is the recipe:


125g (1 cup) wholemeal plain (all-purpose) flour
2 teaspoons baking powder
1 tablespoons raw sugar
1 egg, lightly beaten

1 ripe banana, mashed

1 tablespoon honey
170ml (2/3 cup) milk

Spray oil for greasing the pan


Sift the flour and baking powder into a bowl. Add the sugar and stir to combine. Mash the banana in a separate bowl, add the egg and milk & honey and whisk. Add to the dry ingredients and whisk until smooth. Preferably add mixture to a squeezy bottle.

Heat a large non-stick frying pan over a medium heat and spray lightly with oil. Squirt tablespoons of mixture into the pan and cook for about 2 minutes, until bubbles appear on the surface. Turn the pikelets over and cook for another 30 seconds.

These are really good for snacks on the go, Ruby loves them!