- 1 Woolworths festive checkerboard gateau
- 1 Woolworths red velvet berry jelly trifle
- 1 Woolworths Belgian chocolate, hazelnut and caramel trifle
- 6 ripe stone fruit (plums, nectarines or peaches) , halved and stoned
- 50 g butter
- 1 lemon, juiced
- 2 T caster sugar
Wrap olive branches around the base of the cake and trifle containers to make for a pretty finish.
Place the stone fruit in an ovenproof dish and top each half with ½ t butter, a little lemon juice and 1 t caster sugar. Place over smouldering coals for 5–20 minutes, or until slightly caramelised and tender. Serve with the cake and trifles.
Chef's note: “At the end of a long meal, the last thing I feel like doing is going back to the kitchen to add the final touches to the pudding. These prepared desserts from Woolworths taste as delicious as they look.”