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Belinda Lombard – Owner/Chef of Lemongrass Catering Company uses Nanric Road White Chocolate and Peach Schnapps Sauce to create this new and exciting recipe.
White Chocolate and Peach Pudding
Serves 6
Caramel sauce
50g butter
50g (1/4 cup) firmly packed brown sugar
65g butter, softened
1/3 cup /70g caster sugar
1 egg
½ tsp vanilla extract
¾ cup/120g self raising flour
¼ cup/35g ground almonds
1 x 150g tub apricot yoghurt
½ cup/ 70g white chocolate buttons, roughly chopped
2 tbsp Nanric Road White Chocolate with Peach Schnapps sauce (Optional)
1 x 420 g tin sliced peaches, drained .

Pre heat oven 180°C. Grease 6 dariole moulds and place a small round of baking paper at the bottom.
Make caramel sauce – Melt butter and brown sugar together until combined.
Make Pudding- Cream butter and sugar, add egg, vanilla extract. Mix in flour and almonds. Add yoghurt and mix well, peach schnapps (if using) and white chocolate.
Place sliced peaches in bottom of dariole mould, spoon caramel sauce equally between the moulds. Top equally with pudding mix. Place on tray and bake for 25 minutes.

*You can purchase a bottle of our White Chocolate with Peach Schnapps sauce ($12) under the Dessert Sauces section from the menu on the left*

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