Woman's Day
Ingredients
Anzac yoghurt fruit cups
Anzac pikelets
Method
Anzac yoghurt fruit cups
1.Place rhubarb in a medium saucepan with water. Sprinkle sugar over. Set aside 30 minutes.
2.Cook rhubarb over medium heat 8-10 minutes, stirring occasionally. until tender. Add apple and pear and cook 1-2 minutes. until just tender. Allow to cool.
3.Layer yoghurt, fruit and crumbled biscuits in 4 serving glasses, finishing with crumbs.
Anzac pikelets
4.In a small bowl, beat 1 egg and 2 tablespoons golden syrup.
5.In a jug, dissolve 1/4 teaspoon bicarbonate of soda in 1 cup milk. Add 1 cup sifted self-raising flour and milk mixture alternately to egg mixture, blending until smooth.
6.Stir 4 crumbled Anzac biscuits and melted butter through. Heat a little butter in a frying pan on medium. Drop tablespoonfuls of batter into pan in batches.
7.Cook 1-2 minutes, until bubbles appear. Turn and cook further 1 minute. Transfer to a rack.
8.Serve with yoghurt, passionfruit pulp, sliced strawberries and extra golden syrup.
