Coles Baby & Toddler Club

Last week I attended an event where Coles announced that Australian Olympic gold medallist, Cathy Freeman will be the new ambassador for their Coles Baby & Toddler Club.

The club is designed for mums-to-be and parents of children up to the age of 5, providing a wealth of information like recipes, nutrition guides and articles to help busy mums like me with their young kids. They also have exclusive offers and free products for members,

And not only that, but given how time poor we all are these days, on December 5th, the Coles Baby & Toddler Club will launch its free iPad magazine app, so that you can access the site on the go.

The gorgeous Cathy Freeman has written a new blog for the website which she hopes will help other parents. In it, she writes about adapting to the pressures of motherhood and how she handled this with help from her support network. Something that I can certainly relate to! I’m really looking forward to reading Cathy’s blog posts and to downloading the app when it’s released next month.

One of my favourite things on the site is the free recipes section, designed with pregnancy, babies and toddlers in mind. I recently made this Homemade Custard with Pureed Pear and Rhubarb for Annabelle, and she absolutely loved it!

Homemade Custard with Pureed Pear and Rhubarb


  • 1 cup Milk
  • 1 Egg
  • 1/2 tsp Vanilla Essence
  • 1 tsp Sugar
  • 1 ripe Pear
  • 5-6 stalks Rhubarb


  1. For Custard: Using a double-boiler (pot of boiling water on the stove, large bowl on top), place the milk in the bowl and gently heat to warm. In another bowl, whisk egg and sugar, then mix in the vanilla essence.
  2. Add the egg mix to the heated milk and using a wooden spoon, stir continuously. Custard will be ready when it coats the back of the spoon (takes about 25 minutes).
  3. For Pear: Peel and remove core, blend in food processor until puree consistency. Add a little water if necessary.
  4. For Rhubarb: Remove any leaves from the Rhubarb and wash the stems. Using a small, sharp knife, peel the outside layer of each stem, then cut into 1-2cm pieces. Place in a pot of water on stove and cook for 5 minutes or until soft, stirring occasionally. (Add 2 tsp sugar to sweeten if desired).
  5. To Serve: Combine a small amount of custard, pear and rhubarb in a bowl.

Tip: The Royal Children's Hospital advises parents not to feed custard to children under 12 months old. Instead, combine a small amount of pear and rhubarb with natural yoghurt.

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