Recipe

Anzac yoghurt fruit cups and pikelets

Delight your family on Anzac day with these wonderfully sweet breakfast and brunch ideas.

  • Serves 4, Makes 4
  • 10 mins preparation
  • 12 mins cooking
Anzac yoghurt fruit cups and pikelets

Ingredients

Anzac yoghurt fruit cups
  • 1 bunch rhubarb, trimmed, sliced
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 apple, cored, chopped
  • 1 pear, cored, chopped
  • 2 cup vanilla yoghurt
  • 4 anzac biscuits,crumbled
Anzac pikelets
  • 1 egg
  • 2 tablespoon golden syrup
  • 1/4 teaspoon bicarbonate of soda
  • 4 anzac biscuits, crumbled
  • 20 gram butter, melted
  • yoghurt, to serve
  • passionfruit pulp, to serve
  • sliced strawberries, to serve

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.