recipe title

Here is a selection of Australian Christmas recipes.
If you have any you would like to contribute, please
send them in to me by clicking here and I will
add them and give you credit for your recipe.

:: White Christmas ::

3 cups rice bubbles (Rice Krispies)
1 cup mixed fruit
1 cup dessicated coconut
1 cup dry powdered milk
3/4 cup of sifted icing sugar
225 grams copha
drop of vanilla essence

1.Put 3 cups of rice bubbles(krispies), 1 cup of mixed fruit,essence,
dessicated coconut, dry powdered milk and 3/4 sifted icing sugar in a bowl.
2. Melt 225 grams copha in saucepan. Add copha to dry ingredients in bowl
and mix well.
3. Press mixture firmly into a biscuit tray. Set in a refrigerator. Cut into squares.

Makes a nice little christmas gift if placed in cellophane and decorated with ribbons.

(For our overseas friends, I believe you can buy copha online at or


:: Anne's Old English Xmas Tarts ::

Sheets of prepared shortcrust frozen pastry - cut to fill pans.

1/3 cup butter
1/2 cup brown sugar
1 egg
1/2 cup chopped walnuts
1 cup raisins
pinch salt
vanilla essence

Dissolve butter & sugar over gentle heat - remove - cool slightly.

Beat egg - add to butter & sugar mixture.

Add nuts, raisins, salt & vanilla.
mix together
spoon into pastry shells.
Bake in moderate oven for 15 minutes.
When cold decorate with white icing and red & green cherries.

Recipe contributed by Anne of Australia 18th December 2005. Anne adds
"I always double or treble up on this recipe, they taste fantastic"


:: Gail's Cherry Pom Poms ::

50g red cherries
1/3 cups condensed milk
2 cups coconut
2t cherry marnier or cherry essence
220g dark chocolate

Process the first 4 ingredients till combined in food processor
Melt chocolate and dip each pompom so only half is coated.

Recipe contributed by Gail from Australia 19th December 2005. Thanks Gail!


:: Marilyn's Rum Balls ::

9 Vita Brits or Weet Bix
cup coconut
1 cup chopped raisins
2 tabsp. Cocoa
1 tin condensed milk
3 tabsp. Bundaberg rum
extra coconut

Mix together well in a bowl.
Cover in the fridge for hour. (That's what we do in Australia.)
(Yours could probably sit in the bowl in the snow.)
Shape into balls and roll in coconut.
Recipe contributed by Marilyn from Australia 19th December 2005. Thanks Marilyn!


:: Marilyn's Cheese Log ::

125g Philly cheese
125g grated Coon matured cheese
125g Kraft Cheddar cheese (on shop shelves) Wonder if Canada has it?
1 sml grated onion
1 piece finely chopped capsicum
1 tab finely chopped gherkin
1 tab. Worcestershire sauce

Also: 1 tabsp paprika and 1 tabsp curry powder mixed together

Beat the Philly cheese. Add other ingredients.
Form the mixture into 2 sausage shapes.
Refrigerate for a while to firm up the mixture.
Roll the sausages in the paprika and curry powder.
Place them in alfoil in the fridge till required.

Recipe contributed by Marilyn from Australia 19th December 2005. Thanks Marilyn!


:: Leonie's White Christmas Recipe ::

2 cups rice bubbles
1/3 cup mixed peel
1/4 cup currants
1/3 cup flaked almonds
125g of butter, melted
250g of white chocolate, melted
Combine all dry ingredients, pour over it the separately melted chocolate
and butter, combine, pour into greased lined tray.
You may use a combination of cherries, peel, currants and even a little glace
ginger, a truly beautiful Christmas recipe.

Thanks Leonie for this different version. Leonie says "I make a lovely White Christmas
but use white chocolate and butter instead of copha and powdered milk."


:: Aileen's Peppermint Xmas Roll ::

* 1 packet chocolate ripple biscuits
* 1x 250 gram block Cadbury dairy milk peppermint chocolate
* 1 cup glace cherries
* 2 ozs melted butter
* 1/2 can sweetened condensed milk
* coconut


Crush biscuits, chop chocolate and cherries into small pieces. Add butter,
condensed milk and enough coconut to make workable dough. Roll into balls or
log shapes and then coat with coconut and refrigerate on foil tray. Slice or
eat as desired- enjoy

recipe contributed by Aileen of Australia and added 13th December 2005. Visitor to my website.


:: Nat's Summer Pudding ::

2 punnets Strawberries
2 punnets Raspberries
2 punnets Blueberries
1/2 cup castor sugar
1/2 cup water
10 slices white bread
1 tab butter

Wash & trim all berries and put into a saucepan with the water & sugar.
Simmer for 5 minutes (until berries are soft & their juices are forming a
syrup). Remove from heat.
Meanwhile, butter slices of bread and line a pudding basin (with the
buttered side out). Pour fruit and 1/2 the juice into the lined basin.
Use more bread to make a 'lid' for the pudding and seal at the edges. Put
a saucer on top and add weights (e.g 800g tins of fruit/tomatoes will do).
Put into the fridge overnight along with the reserved berry juice. Juice
will soak into bread and colour the pudding while it sits in the fridge.
To serve, upend pudding onto a serving plate and pour reserved juices over
the top. A dollop of King Island cream is a beautiful accompaniment.

recipe contributed by Nat of Australia and added 7th December 2005. Visitor to my website.
This is a great dessert for the Christmas Table!

Nat adds "Not being a lover of heavy fruit puddings (and having two kids who aren't
either) I always make Summer Pudding".


:: Kelly's Cheese Balls ::

250g tasty cheese
250g edam cheese
250g cream cheese
1 1/2 cups (together not each)of diced ham, red caspicum, shallots and gherkin(optional)
curry powder and paprika

grate cheese and mix with cream cheese, ham, caspicum and shallots
roll and form into either 1 large balls or 2 medium or 4 small.
roll into curry and paprika
serve with crackers YUM

recipe contributed by Kelly Bourke and added 7th December 2005.
Visitor to my website. Thanks Kelly!!


:: Christmas Wreath ::

1 large packet of Chocolate Ripple Biscuits *
500 ml thickened cream (approx 2 cups)
1/2 cup castor sugar (optional)
vanilla essence


maraschino cherries
mint leaves
christmas lollies (candies)

Whip the cream with the vanilla essence(and sugar if preferred) until thick
and standing in peaks. Place cream on a biscuit and add another. Continue
working biscuits into a circle. Once the circle is complete, cover with remainder
of cream and refrigerate.

To decorate place 3 or 4 mint leaves with 2 or 3 cherries at various
places around the wreath to look like holly. Fill the centre of the wreath
with christmas lollies.

recipe contributed by Patricia Malowney.

Patricia says this can also be made to resemble a christmas tree
by the way the biscuits are arranged and a little imagination.
A cadbury's Flake bar can be used to make the tree trunk

* Chocolate ripple biscuits are chocolate cookies with a ripple
effect. They are quite crunchy.


:: Frozen Fruit Christmas Pudding ::

1 cup raisins
1/2 cup sultanas
1/2 cup currants
100 grams glace cherries
1/4 cup chopped dried apricots
juice & finely grated rind of 1 orange
1/2 cup cream
2 litres chocolate icecream,softened
1/2 cup extra cream
1 litre vanilla icecream,softened.
Extra cream and cherries for decoration.
brandy or favourite liquer(optional)

Combine fruit and juice in bowl. (optional)add brandy or your favourite
liqueur. Fold cream and fruit into choc ice-cream.

Pour into a 12 cup ice-cream mould  and then freeze until firm.

Whip extra cream and fold into vanilla ice-cream.Add this mixture on top
of the chocolate ice-cream. Refreeze until needed.

Then unmould Frozen Fruit Pudding.Use a warm towel around the mould or
dip the base of mould into warm water.Invert onto a plate.

Decorate with whipped cream and cherries.


:: Easy Icecream Xmas Pudding ::

2 litres good quality vanilla icecream
1 plain label xmas pudding
1/4 cup brandy

Pour brandy over pudding and allow to soak in...
crumble pudding and stir through slightly softened icecream...
line microwave cake ring pan with plastic wrap and fill with icecream mixture
fold plastic wrap over top and cover with foil...
put in freezer..
to serve put onto serving plate and fill centre with mixed fresh berries....

recipe contributed by DeeMac . Visitor to my website.


:: Kylie's Mini Christmas Puddings ::


1 x 800gm Dark Fruit Cake (cheap brand)
- 1 cup Orange Juice
1 cup Coconut
Icing Sugar
Red & Green Jelly Lollies


  1. Break Fruit Cake into crumbly pieces.
  2. Pour a little Orange Juice at a time into crumbled cake - until moistened
  3. Roll mixture into balls (a little smaller than a golf ball)
  4. Chill in Fridge
  5. Mix Icing Sugar with Orange Juice
  6. Decorate top of balls with icing
  7. Cut up Lollies into pieces & decorate on top of the icing to make it look like holly.
  8. Chill & serve

recipe contributed by Kylie from Australia. Added 23rd December 2004. Thanks Kylie.


:: Annette's Chocaholic Christmas Pudding ::

350g good quality cooking chocolate
500g mixed fruit
about six to eight shortbread biscuits
1-2 tablespoons BUTTER (not marg)
Rum or Brandy (optional)

  1. If you want to marinate the fruit in spirits, do that the day before.
  2. Then melt the chocolate, stir through the fruit and the crushed biscuits,
    add melted butter to make the mixing a little easier.
  3. Place into a large bowl and refrigerate overnight. Turn out and decorate appropriately.
  4. Warning - this is a rich mixture, serve in very small portions.

recipe contributed by Annette from Australia. Added 24th December 2004. Thanks Annette!


:: Chocolate Truffles ::

3/4 cup sweetened condensed milk
1 cup walnuts,chopped
12 oz. chocolate chips
1 teaspoon vanilla essence

Melt chocolate. Add all the other ingredients.
Mix and cool in refrigerator for 10 minutes.
Roll into balls. Then roll in toppings of your choice.

Topping suggestions: coconut, nuts, non-pareils, candy sprinkles.

recipe contributed by Elspeth. Visitor to my website.


:: Kelly's Christmas Truffles ::

packet malt biscuits
1 can condensed milk
2 tablespoons cocoa
1 cup dessicated coconut

crush bikkies add coconut and cocoa.
stir through condensed milk until mixed roll mixture into balls and roll in coconut or chocolate sprinkles.
let chill for at least 2 hours before eating (if you can!)

(Added 7th December 2005.) Thanks Kelly Bourke from Aus for this recipe.
I love truffles at any time of the year and you could try using green/red sprinkles or putting a cherry
on top would give them a festive Christmas look."


:: Champagne Punch ::

10 cups fresh strawberries
1 1/2 cups pineapple juice (chilled)
3/4 cup fresh lemon juice
3/4 cup superfine sugar
1 bottle of chilled champagne or sparkling wine

(optional strawberry icecubes)

To make the strawberry ice cubes:
At least 6 hours before party time, wash the berries.
Place 1 small, pretty berry (with leafy hulls
attached)in each compartment of 2 standard-size ice cube
trays, then fill with water and freeze.

To prepare the punch:
Remove the hulls from the remaining berries and place them
in a food processor.Process for 2 minutes or until pureed,
then transfer to a punch bowl.
Stir in the pineapple juice, lemon juice, and sugar; cover
and refrigerate.
Just before serving, pour in the champagne and float the
strawberry ice cubes on top.


:: Christmas Damper ::

Damper is a scone/bread mixture which was made originally by
cooking the dough in a campfire in the bush by stockmen, drovers
in the early days .

2 cups of SR(self raising) flour
1/2 teaspoon of salt
2 teaspoons sugar
1 tablespoon butter
1 cup milk or water (enough to make a medium or soft dough)
1 teaspoon of bicarbonate soda

Rub the butter into the flour. Knead. Mould into a Christmas shape
- a wreath, or a star.
Bake in hot oven (or in ashes if you are cooking it in a fire).
Cook for 20 minutes until brown. Serve with butter and jam, honey
or golden syrup.



A traditional Australian dessert and popular at Christmas
as it is a real Summer dessert.

2 teaspoons cornstarch
4 egg whites (room temperature)
3/4 cup superfine sugar
1 teaspoon Vanilla extract
1 teaspoon vinegar
1 1/4 cups thick cream

Decoration on top:-

Fresh Fruit such as sliced bananas, strawberries,passionfruit etc
Another popular decoration is grated Peppermint Crisp which is a
chocolate bar with a crunchy peppermint filling.You could also make
up your own topping.Limit is your imagination.

  1. preheat over to 250 Fahrenheit (150 celsius).

  2. Brush large baking sheet with melted butter or oil. Line base with wax paper

  3. Dust lightly with sifted cornstarch, shake off excess.

  4. Using a 7-8 inch (approx) round baking pan or lid as a guide, mark a circle in the centre of the prepared baking sheet.

  5. Place egg whites in a small dry mixing bowl. Using an electric beater, beat for 1 minute or until soft peaks form.

  6. Add the sugar gradually, 3 teaspoons at a time, beating constantly until mixture is thick and glossy and all the sugar has dissolved. Add vanilla extract and vinegar, beat until combined.

  7. Spread meringue onto the marked circle on the prepared baking sheet.Bake 1 and 1/4 hours or until pale and crisp. Cool completely on the tray in the oven, with door slightly ajar.

  8. When the pavlova shell is cooled slide a flat bladed knife underneath and carefully ease pavlova onto a serving plate

  9. Place cream in a mixing bowl. Using electric beaters, beat cream until stiff peaks form. Spread over the top of cooled pavlova shell.

  10. Decorate
Contributed by Jean.



My own family's Christmas favourite.

sponge cake of any type. Swiss roll is good.
1 can of halved apricots(other fruit will do)
dash of sherry
1 pack of Port wine jelly crystals
custard powder
(plus milk and sugar for this-amounts on the pack but you need
to make it thick)
1 small carton thickened cream.
1 banana or other fruit.
strawberries to garnish.

Cut and place the sponge cake on the bottom of the bowl.
cover with apricots (or other canned fruit) and then
add the sherry and/or juice from the can.
With that done, make up jelly crystals following directions
on pack in another bowl. When the jelly is 1/2 set, then
spoon it over the sponge and fruit. Pop into fridge whilst
you make the custard.
Make up the custard as per directions on the box, then when
that is nearly cool, slice a banana onto the trifle mix.
Then spoon the custard on top of all this. Put back into
fridge until it is all set. Just before serving, beat the
cream until it is thick then coverthe trifle mix in cream.
Garnish with strawberries.
Leave in fridge until ready to serve.


UPDATED 11th December 2006


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