Christmas recipes

Choosing Christmas recipes that are child friendly means you can include your little one in some of the preparation involved in the Christmas season. In the lead up to what can be a busy time, it’s great to step back and spend some time baking a favourite recipe with your little one. Whether you choose a recipe that has been passed down in your family, or a recipe from a magazine, baking together is a wonderful way to create special memories.

Remember, no matter what recipe you choose, check the instructions carefully before you start cooking with your little one. Children are remarkably quick to upend bowls or touch things they shouldn’t when it comes to cooking. So to ensure your recipe efforts don’t end in tears, keep a close eye on proceedings at all times.

We’ve chosen some quick and easy Christmas recipe for you that you can prepare together and will make great treats for family and friends as well. The bits are that are child friendly have been highlighted to make it a bit easier.

White Christmas recipe


  • 1.5 cups puffed rice cereal

  • 1 cup milk powder

  • 1 cup icing sugar

  • 1 cup desiccated coconut

  • 1/3 cup chopped red glace cherries

  • 1/3 chopped green cherries

  • 1/3 cup sultanas

  • 250g copha (white vegetable shortening)


  • Line a shallow tin with foil. (approx 30 x20)
  • Place rice cereal, milk powder, icing sugar, coconut, glace cherries and sultanas in a large bowl and stir.
  • Make a well in the centre.
  • Melt the shortening over a low heat and let it cool slightly.
  • Add to the well in the centre.
  • Stir with a wooden spoon until all the ingredients are moistened.
  • Spoon into the tin and smooth down the surface.
  • Refrigerate for 30 minutes or until completely set.
  • Remove from the tin and carefully peel off the foil.
  • Cut into small triangle to serve.

Mini Christmas puddings recipe


  • 120 g dark chocolate
  • 60 ml double cream
  • 1 (800g) bought plum pudding
  • 4 tablespoons fruit juice
  • extra chocolate for dipping (or cocoa if you prefer)
  • 100g white chocolate melts
  • 12 cherries finely chopped
  • 12 spearmint leaves chopped into smaller pieces.


  • Line a baking tray with foil or baking paper.
  • Break dark chocolate into heatproof bowl and add cream.
  • Microwave for 1 minute and stir. Continue heating for ten seconds at a time until chocolate is melted and cream is combined.
  • Place fruit cake into the bowl and crumble it.
  • Add juice slowly, one tablespoon at a time until it is moist enough to hold together.
  • Place mix in refrigerator for 2 hours to firm up.
  • Remove the mix from the fridge. Scoop into tablespoon sizes and roll into small balls. Place carefully on plate.
  • Melt extra chocolate. Cool slightly. Dip truffles into chocolate one at a time to coat with chocolate. Remove with fork. Place on baking tray to set. Return to fridge for 30 minutes.
  • Place white chocolate melts in heatproof bowl. Microwave on low heat for one minute and then stirring every ten seconds until melted.
  • Leave to cool slightly.
  • Drizzle half a teaspoon of the white chocolate on top of each mini truffle.
  • Place a piece of chopped up cherry on top on top and a small spearmint leaf each side of the cherry on top of the melted chocolate.
  • Keep in the fridge until ready to serve. They will keep for 3 or 4 days.

Makes approx 20.

Creamy coconut ice recipe


  • 2 cups icing sugar
  • ¼ teaspoon cream of tartar
  • 400g can of condensed milk
  • 3 ½ cups desiccated coconut
  • 2-3 drops pink food colouring


  • Line a 20cm square cake tin with baking paper.
  • Sift the icing sugar and cream of tartar into a bowl.
  • Make a well and add the condensed milk.
  • Using a wooden spoon stir in half the coconut and then add the remaining coconut.
  • Using your hands mix well.
  • Divide the mix in half.
  • Tint one half with the pink food colouring. Knead through thoroughly.
  • Press the pink mixture over the base of the tin. (Handy hint, use gladwrap placed over the mix to help avoid it sticking to your fingers). Cover with the white mixture and press down firmly.
  • Refrigerate for 1-2 hours or until firm.
  • Remove from the tin, peel off the paper gently and cut into pieces.
  • Store in airtight container for up to 3 weeks.