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Tag: couplandscreation

Banoffee Cheesecake


Experience pure dessert delight with our simple Banoffee Cheesecake recipe, featuring Coupland’s ANZAC Biscuits, creamy cheesecake, luscious caramel, and fresh bananas. Whether you’re celebrating a birthday, hosting a Mid Winter Christmas gathering, or you just love all things Banoffee, this dessert is sure to be a crowd-pleaser! Serves 6-8.





  • 200g Coupland’s Anzac Biscuits – crushed
  • 200g butter – melted
  • 250g cream cheese
  • 200g sour cream
  • 200ml cream – whipped
  • 200g white chocolate – melted






  1. Grease a 25cm springform baking tin with butter.
  2. Combine Anzac biscuit crumbs and melted butter, and press into the base of the greased baking tin.
  3. Place in fridge to set.
  4. Combine cream cheese, whipped cream, and sour cream, and fold in melted white chocolate.
  5. Pour the cheesecake mixture over the biscuit base and refrigerate for 45 minutes.
  6. When set, remove from the springform baking tin.
  7. Top with caramel sauce, sliced banana, popcorn, cream, and cubes of dessert brownie.


Chef’s Tip: Why not try Coupland’s Gingernuts or Hokey Pokey Biscuits instead of Anzac Biscuits!


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Chocolate French Toast Roll-ups


You must try our delectable Chocolate French Toast Roll-Ups! Made with our signature Spicy Fruit Loaf, and filled with Nutella, these roll-ups are a scrumptious twist on a classic favourite. Simply roll, cook, and indulge in this easy and mouthwatering treat that’s perfect for breakfast or a delectable dessert. Get creative with toppings and make these French Toast Roll-Ups your own! Serves 2.




  • 6 slices of Coupland’s Spicy Fruit Loaf
  • Nutella
  • 2 eggs
  • 1/2 cup of milk
  • 1/2 tsp cinnamon
  • 1 Tbsp soft brown sugar
  • 1 Tbsp of butter
  • 1 Tbsp granulated sugar (optional)
  • Icing sugar & berries to garnish




  1. Trim the crust off the bread. Flatten each slice with a rolling pin or by using a glass.
  2. Spread each slice with Nutella and roll it up tightly into a log.
  3. In a shallow dish or bowl, whisk together eggs, milk, cinnamon, and soft brown sugar.
  4. Soak each bread roll in the egg mixture.
  5. Place a frying pan on low to medium heat & fry each roll-up in butter. Cook each side until golden brown. Alternatively, cook your roll-ups in the air fryer at 180 degrees celsius for 8 minutes. As air fryers can vary, keep an eye on the roll-ups and adjust the cooking time if necessary.
  6. For some extra sweetness and crunch, roll each log in granulated sugar after cooking.
  7. Top the French Toast Roll Ups with a dusting of icing sugar and berries of your choice. You can also substitute the Nutella for a sweet jam. Enjoy!


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Spicy Fruit Loaf French Toast


Our Spicy Fruit Loaf French Toast is the perfect weekend breakfast treat! Try the recipe for yourself using Coupland’s Spicy Fruit Loaf. Serves 4.




  • 8 slices of Coupland’s Spicy Fruit Loaf
  • 4 eggs
  • 1 cup of milk
  • 1/2 tsp cinnamon
  • 1 Tbsp soft brown sugar
  • 2 Tbsp butter
  • Icing sugar, berries & maple syrup to garnish




1. In a shallow dish or bowl, whisk together eggs, milk, cinnamon and soft brown sugar.


2. Dip both sides of a slice of Spicy Fruit Loaf into the egg mixture.


3. Place a frying pan on low to medium heat & fry the soaked loaf slices in butter.


4. Cook each side until golden brown.


5. Repeat with the remaining slices of Spicy Fruit Loaf.


6. Top the French Toast with a dusting of icing sugar, maple syrup and berries of your choice. Get creative and make it your own!


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Decadent Brownie Trifle


Try this delicious chocolate trifle recipe using Coupland’s Dessert Brownie! Serves 4.




  • 1 Coupland’s Dessert Brownie, cut into bite-sized pieces
  • 1 cup cream
  • 1/2 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1 packet of chocolate mousse
  • 1/2 cup chocolate chips or berries for garnish (optional)




1. In a mixing bowl, whip the cream, icing sugar, and vanilla extract until stiff peaks form to make whipped cream.


2. In a separate bowl, prepare the chocolate mousse according to the package instructions.


3. Take a trifle dish or individual glasses and layer the brownie pieces at the bottom.


4. Next, layer a generous amount of whipped cream over the brownie layer.


5. Spoon a layer of chocolate mousse on top of the whipped cream.


6. Repeat the layers with brownie pieces, whipped cream, and chocolate mousse until you reach the top of the trifle dish or glass.


7. Smooth the top layer, and if desired garnish with chocolate chips or fresh berries.


8. Chill the trifle in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the dessert to set.


9. Serve chilled and enjoy the rich and decadent flavours of our Dessert Brownie in this luscious trifle!



Note: You can also customize this recipe by adding other layers such as fresh berries, caramel sauce, or crushed biscuits for added texture and flavour. Get creative and make it your own!


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The ultimate toastie. Three layers of toasted bread filled with a cheesy filling…

For a smoky kick, why not replace Tasty Cheese with Smoked Cheddar Cheese!


Serves 4

  • 12 slices of Coupland’s Our Country Harvest Bread
  • 250g Sour Cream
  • 200g Tasty Cheese – grated
  • 100g Mozzarella Cheese – grated
  • 2 eggs
  • 1tsp Dijon mustard
  • 1tsp Worcestershire sauce
  • 1tbsp Butter
  • 4tbsp plain flour
  • 100ml dark beer (alternatively, add 100ml of milk)
  • 600g shaved corned beef (or favourite sliced meat)
  • 4tbsp of your favourite chutney


  1. Preheat oven to 180 degrees Celsius.
  2. Butter each side of the bread evenly.
  3. Mix everything except the corned beef and chutney in a large bowl, making sure it is evenly mixed together.
  4. Place 4 slices of bread on a baking tray and spread a little of the cheese mix on the base slice.
  5. Add 150g shaved corned beef to each slice, as well as a dollop of your favourite chutney.
  6. Top with another slice of buttered bread, then spread a layer of the cheese mix on top, finished with a sprinkle of grated cheese and cracked pepper.
  7. Repeat to have a 3 layer toastie.
  8. Bake in the oven for 8-10 minutes until golden and oozy.
  9. Recommended to serve with your favourite bowl of hot soup for dunking into, or with a side of chunky wedges.
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Tips for making the best hamburgers:


  1. Use high-quality minced beef with a high fat content (at least 20%) for maximum flavor and juiciness.
  2. Season the meat generously with salt and pepper before forming the patties.
  3. Don’t overwork the meat when forming the patties. This can make the burgers tough.
  4. Make a small indentation in the center of each patty before cooking. This will help the burgers cook evenly and prevent them from puffing up.
  5. Cook the burgers over high heat to sear the outside and create a crust. Then, lower the heat to finish cooking the inside.
  6. Cook the burgers to your desired level of doneness.
  7. Let the burgers rest for a few minutes before serving, this will help the juices redistribute and make the burger more juicy.
  8. Finally, serve them with your favorite toppings, you can add cheese, bacon, lettuce, tomato, onion, pickles, ketchup, mayo, mustard, or any other toppings you like.
  9. Also, you can always experiment with different seasonings and add-ins like garlic, herbs, Worcestershire sauce, or egg to make your burger unique and delicious.

And of course, the most important part…. sandwich between a soft and fluffy Coupland’s Hamburger Bun which you can just so happen order right here!


If you’re looking for a great recipe, then our Smoked Cheddar Burger with Parmesan Fries might just hit the spot or for something different try a Pulled Pork Slider recipe and adjust!


Looking for other great burger ideas?  Check out Delish for their 60 Best Burger Ideas!


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This Tiramisu Ginger Trifle will impress anyone who is lucky to have a taste. With luscious layers of Coupland’s Ginger Loaf, cream and coffee, this make-ahead trifle is truly tempting.

Coupland’s Coffee and Walnut Loaf is the perfect replacement for Ginger Loaf, as well as giving you an extra cheeky coffee hit!


Serves 6-8




  • 500ml Freshly brewed espresso or instant coffee
  • 150ml Coffee liqueur
  • 4 Gelatine sheets or 4tsp of powdered gelatine
  • 2 Coupland’s Ginger Loaves
  • 500g Cream Cheese
  • 100g Sour Cream
  • 250ml Cream
  • 80g Icing sugar
  • 1tsp Vanilla essence
  • Optional: Coupland’s Gingernut Biscuits, or chocolate block (for garnish)




  1. Warm espresso and coffee liqueur in a saucepan.
  2. Once warmed, remove from heat.
  3. Soak gelatine sheets in cold water (or gelatine powder in a small amount of warm water).
  4. Add gelatine to the espresso mix in the saucepan and allow to cool.
  5. Whip cream, cream cheese, sour cream, vanilla and sugar in a separate bowl until light and fluffy.
  6. Slice ginger loaves (approximately 2cm wide) and soak in espresso mix.
  7. Line base of a glass bowl with 1/3 of the soaked loaf slices, pipe a 2cm layer of cream mix over the sliced loaf base, then add espresso mix and repeat twice.
  8. Top the layers with the remainder of espresso mix.
  9. Place in fridge to set for 1-2 hours.
  10. Garnish with grated chocolate or crushed gingernut biscuits.
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Looking for a way to use up those leftover Hot Cross Buns lying around? Why not try a classic bread & butter pudding with a twist, perfect for elevating this classic Easter treat. This pudding is perfect revitalizing those leftover less than fresh buns you may have.





  • Preheat the oven to 180 degrees Celsius. Grease a baking dish with butter.
  • Leaving the hot cross buns stuck together, cut them in half length ways (this leaves you with a top half and a bottom half.) Butter the bottom half, and add this to your baking dish. Sprinkle raisins over, then add the top half on.
  • Mix eggs, milk, cream, caster sugar and vanilla essence together in a bowl. Pour this mixture over the buns and set aside to soak for at 10-20 minutes.
  • Bake in your oven for 30 minutes, ensuring that the top of the buns are golden and the custard has set.
  • To serve, dust with icing sugar and serve warm with whipped cream or ice cream.


Top Tips:

This pudding is also great for making a day ahead, simply heat up in a slightly warm oven covered with foil.


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Bread & butter pudding – a very popular British dish that has made its way to New Zealand as a scrummy dessert. Simple, fast and tasty – this recipe is a winner! The ultimate comfort food made with our Spicy Fruit Loaf and a drizzle of warm custard.


Or try Coupland’s Our Country Harvest Loaf, to make a perfect fruitless bread and butter pudding alternative!


Serves 6


  • 1 Coupland’s Spicy Fruit Loaf
  • 300ml Milk
  • 300ml Cream
  • 125g Butter
  • 5 eggs
  • 100g caster sugar
  • 4tbsp demerara sugar for on top of the pudding
  • 1tsp vanilla essence
  • 60g orange marmalade (optional)
  • Custard


  1. Preheat oven to 180 degrees Celsius.
  2. Grease a cake or bread tin for your pudding, and lightly dust the edges with a little sugar.
  3. In a heavy based pot, bring the milk, cream, vanilla and butter to a slow simmer for 5 minutes.
  4. Whilst this is simmering, add the eggs and sugar to a separate bowl and whisk until smooth and pale in colour.
  5. Pour the hot cream mix over the egg and sugar mix, slowly whisking until mixed well.
  6. Slice the fruit loaf into strips.
  7. Start building your pudding by lining the base and sides of your tin with sliced fruit loaf to create a shell.
  8. Pour on some of the hot cream mix, repeating until all bread is used.
  9. If you are using marmalade, drop little dollops between each layer.
  10. Sprinkle with the demerara sugar, and bake for 25 minutes until golden brown.
  11. Allow to sit for 10 minutes before serving with room temperature custard.


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Everyone loves meatballs!

Get your bibs out, it is meatballs and tomato sauce time. Everyone loves meatballs, but you’ll love them even better in a toasted Coupland’s Grain and Honey Roll. The perfect Saturday night dinner, so you can have a little bit of extra time relaxing.

This meatball sauce would be perfect on top of toasted Coupland’s Garlic Bread, and topped with delicious grilled cheese.


Serves 6



  • 250g beef mince
  • 250g pork mince
  • 1tsp garlic paste
  • 1 egg
  • 1tsp dijon mustard
  • Small handful coriander – chopped
  • 2tsp cumin powder
  • 1tsp ginger paste
  • 50g Coupland’s Breadcrumbs

Tomato Sauce

  • 500ml canned tomatoes
  • 4 fresh tomatoes – diced roughly
  • 1 onion – chopped
  • 2tbsp tomato paste
  • 1tsp dried oregano
  • 1 handful of basil – chopped

To Serve

  • Salt and pepper
  • Basil – chopped
  • 250g Anchor Sour Cream
  • 100g Mainland Smoked Cheddar Cheese
  • 5 Coupland’s Grain and Honey Rolls – halved and toasted


  1. Mix all meatball ingredients together and form 16 even meatballs, refrigerate for 30 minutes.
  2. For the tomato sauce, saute’ the onions until soft, then add remaining sauce ingredients into a pot and simmer for 30 minutes until thickened and seasoned well.
  3. Shallow fry meatballs in a little oil until golden brown.
  4. Add the meatballs to the pot of sauce and continue to low simmer until cooked.
  5. To assemble the subs, place 2 slices of smoked cheddar cheese inside each long bun, top with 4 meatballs including plenty of sauce.
  6. Add a dollop of sour cream, and sprinkle with chopped basil.
  7. Serve hot.


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Looking for other great Coupland’s inspired dinner ideas?  Check out our Smoked Cheddar Burger or Hot Dog recipes!

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