16 sweet treats in jars

I love the idea of making portable or gift-able treats in jars. It just seems so much cuter for some reason. And whether you just use a regular ol’ jam jar and pretty it up with a fabric top or some sweet twine and a gift tag, or you use more fancy jars such as these quilted mason ones, you will be guaranteed to get lots of compliments. Hey I even made layered cupcakes in dodgy supermarket plastic cups once and everyone thought I was “So clever!”.

16 sweet treats in jars
Clockwise from left: Monkey bread, Jelly and pannacotta, Cupcakes, Cherry crumbles

16 sweet treats in jars
Clockwise from left: Birthday cake, Basil strawberry granitas, 6 cakes in 1, S’mores cakes

16 sweet treats in jars
Clockwise from left: Carrot cake with cream cheese frosting, Tiramisu, Jargaritas, Cheesecakes

16 sweet treats in jars
Clockwise from left:Malted chocolate pudding with pretzel crust (recipe below), Sticky toffee pudding, Boston cream pie, Pies

 

Malted chocolate pudding with pretzel crust

Pretzel crust

90g (3 cups) pretzels

2 tablespoons caster sugar

90g butter, melted

Malted chocolate pudding

3 egg yolks

2 cups milk

2/3 cup caster sugar

2/3 cup malted milk drink powder

1/3 cup good quality cocoa powder

1/4 cup cornflour

1 teaspoon vanilla essence

40g butter, chopped

+ whipped cream, berries and a dusting of cocoa to serve

 

To make the pretzel crust, process the pretzels and sugar until rough crumbs form. With the motor running, gradually add the butter and process until well combined. Divide the mixture between 6 x 237ml (1/2 pint) glass jars and press down with the back of a spoon. Refrigerate for 30 minutes or until firm.

To make the pudding, whisk the egg yolks in a bowl until combined. Place the milk, sugar, malt powder, cocoa, cornflour and vanilla in a saucepan over medium heat. Cook, whisking, for 5-8 minutes or until the sides start to bubble. Remove from heat. Whisk 1/2 cup of the mixture into the egg yolks and then return to the saucepan. Cook, whisking, over medium heat for a further 5 minutes or until thick. Remove from the heat and whisk in the butter. Divide the pudding between the jars and refrigerate for at least 3 hours or until set. To serve, top with whipped cream, your favourite berries and a dusting of cocoa powder.

Makes 6

 

 

 

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