Preheat the oven to 180ºC Work in the flour with Roll the dough into about 16
(350ºF/Gas 4). Line two trays with a spoon until the mixture forms balls and place on the baking trays,
baking parchment. In a large bowl, a soft dough, then mix in your leaving space around each ball.
use an electric whisk to whisk the additional ingredients from one Flatten the balls slightly and bake
butter and egg together. Mix in the of the recipes below. Chill in the in the oven for 15 minutes or until
sugar and vanilla. fridge for 30 minutes. golden. Cool them on a wire rack.
5SBEJUJPOBM DIPDPMBUF "QSJDPUT BOE DJOOBNPO
This is a classic cookie that everyone There are other spices you can try
likes. Why not try chunks of milk chocolate or instead of cinnamon. Put in a quarter of a
chunks of white chocolate instead? You could teaspoon of mixed spice or an eighth of a
add a twist to this cookie by adding nuts. teaspoon of ground ginger. You can substitute
apricots for raisins or sultanas.
*OHSFEJFOUT 5PQ UJQT
*OHSFEJFOUT 5PQ UJQT
u (to add to dough recipe Make the chunks quite big so (to add to basic dough
above) that they are nice and gooey u Make the apricot pieces small
recipe above)
• 75g (21/2oz) dark when you bite into a cookie. • 75g (21/2oz) dried so that they are scattered well
chocolate, broken into apricots, finely chopped
small pieces u On a cold day you could throughout each cookie.
• 1/4 tsp ground
make hot chocolate to serve cinnamon u Store in a tin for a couple of
with the cookies for a real days, if they don't get eaten
chocolatey treat. before then!
)MFQDCHDMSR $VQDBLFT
• 150g (51/2oz) unsalted Whether you go for delicately or boldly
butter, softened
• 150g (51/2oz) caster decorated cupcakes, make sure you have enough toppings
sugar to choose from. Tie in with a theme if they’re for a party.
• 150g (51/2oz) self-
raising flour
• 3 eggs, whisked
• 1/2 tsp vanilla extract Line 2 bun tins with 20 paper cases Place the butter, sugar, self-raising
– there are plenty of different designs to flour, eggs, and vanilla extract in a bowl
)BHMF@MC choose from. Ask an adult to preheat the and beat with a wooden spoon until pale
CDBNQ@SHNM oven to 180ºC (350ºF/Gas 4). in colour and creamy.
• 225g (8oz) icing
sugar, sifted
• 2–3 tbsp hot water
• 3 different food
colourings
• edible crystallized
flowers, sugar strands
hundreds and
thousands, or sweets
%PTHOLDMS
• 2 x 12-hole bun tins
• 20 paper cases
• 5 mixing bowls
• wooden spoon
• 2 metal spoons
• cooling rack
• sieve
• knife
Divide between the paper cases. Trim any pointed tops to make
Bake for 15 minutes until golden and just a flat surface – then the icing will sit
firm. Cool in the tin for 5 minutes, then better, ready for your decorations.
transfer to a cooling rack to cool.
$/.)3!0,3!49!.$
-@JDR LHMR LHMR
Mix the icing sugar in a
large bowl, gradually beat in
enough water to give a smooth
thick icing, which coats the back
of a spoon.
Transfer the icing mixture
to 3 individual bowls and add a
few drops of food colouring to
each. Spoon onto the cakes and
top with decorations. Allow to set.
4QPOHF
The simplest but still the most delicious cake, 3DQUDR LHMR LHMR
sponge can be done Victoria style, as here, or zested
up with some zingy lemon in the sponge and filling.
Grease the cake tins so that Place the butter, sugar, eggs Divide the mixture
the sponge cakes don’t stick. Ask and vanilla extract in a large bowl between the 2 tins, levelling the
an adult to preheat the oven to and sift over the flour and baking tops with the back of a tablespoon.
180˚C (350˚F, Gas 4). powder. Using an electric or hand Bake in the centre of the oven for
whisk, beat all the ingredients 25–30 minutes, or until risen and
together until thick. firm to the touch.
Leave the cakes to cool in To make the filling, place Use a spatula to spread jam
the tins for 5–10 minutes, then turn the butter, icing sugar, vanilla on the flat side of one of the cakes
them out onto a cooling rack and extract, and milk in a mixing bowl. and put on a cake stand. Spread
allow them to cool completely. Beat them together with a wooden the flat side of the other with the
spoon until smooth and creamy. buttercream and pop on top. Finish
off with a dusting of icing sugar.
)MFQDCHDMSR • 4 tbsp raspberry or • 1/2 tsp vanilla extract • sieve
strawberry jam • 2 tsp milk • electric or hand whisk
• 175g (6oz) butter, softened • icing sugar, for dusting • tablespoon
• 175g (6oz) caster sugar %PTHOLDMS • oven gloves
• 3 eggs, beaten &NQSGD • cooling rack
• 1 tsp vanilla extract ATSSDQBQD@L • 2 x 20cm (8in) round cake • mixing bowl
• 175g (6oz) self-raising flour tins • wooden spoon
• 1 tsp baking powder • 50g (2oz) butter, softened • baking parchment • spatula
• 125g (41/2oz) icing sugar • large mixing bowl
-@JDR LHMR LHMR
)MFQDCHDMSR • 150g (51/2oz) soft dark %PTHOLDMS • rolling pin
brown sugar • cutters of your choice
• 350g (12oz) plain flour • 2 large baking trays • oven gloves
• 2 tsp ground ginger • 4 tbsp golden syrup • baking parchment
• 1 tsp bicarbonate of soda • large mixing bowl
• 125g (41/2oz) butter, diced • 1 egg, beaten • wooden spoon
• sweets, currants, and
icing, for decoration
(JOHFSCSFBE
Fill your house with the wondrous smell
of baking gingerbread. Search out some unusual cutters
to make your shapes stand out from the crowd.
Ask an adult to preheat the Place the flour, ginger, and Rub the butter into the
oven to 180˚C (350˚F/Gas 4). Line bicarbonate of soda in a large bowl. mixture using your fingertips.
2 large baking trays with baking Stir the ingredients together with a Continue rubbing in the butter until
parchment. If you only have 1 tray, wooden spoon until they are the mixture resembles fine
you will need to cook the biscuits thoroughly mixed. breadcrumbs. Stir in the sugar.
in a couple of batches.
Stir in the golden syrup Roll out the dough on Place the biscuits on the
and egg until the mixture starts to a lightly floured surface to a baking trays and bake in the
come together in a dough. Next, thickness of 5mm (¼in), then using preheated oven for 9–10 minutes
tip the dough mixture out onto a your cutters, cut out the shapes. or until golden. Allow the biscuits
lightly floured surface and knead Re-roll the leftover dough and cut to cool on the trays. Decorate
it until smooth. out more biscuits until it’s all used. with sweets, currants, and icing.
#SPXOJFT
A real crowd-pleasing treat, -@JDR LHMR LHMR
brownies taste divine whether made with
white, milk, or plain chocolate. If you’re
feeling hungry, just cut them into larger
pieces and share out.
)MFQDCHDMSR • 1/2 tsp baking powder %PTHOLDMS • wooden spoon
• small saucepan
• 90g (3oz) plain chocolate • a pinch of salt • baking tin (20 x 15cm • sieve
or 8 x 6in) • spatula
• 150g (51/2oz) unsalted • 2 eggs • palette knife
butter, diced, plus extra • scissors • oven gloves
for greasing • 300g (10oz) soft light
brown sugar • pencil
• 125g (41/2oz) plain flour
• 1 tsp vanilla extract • baking parchment
• 15g (1/2oz) cocoa powder
• 100g (31/2oz) pecan nuts, • 3 medium bowls
chopped optional
Grease and line the base of Break the chocolate into a Remove the bowl from the
the baking tin with baking bowl and add the chunks of butter. heat and allow the chocolate to
parchment (see instructions on page Melt the butter and chocolate over cool slightly. In a separate bowl
11). Ask and adult to preheat the a saucepan of barely simmering sieve the flour, cocoa powder,
oven to 180˚C (350˚F/Gas 4). water, stirring occasionally. baking powder, and salt.
In a third bowl, beat the eggs Fold the melted chocolate Spoon the mixture into the
and then add the sugar and vanilla into the beaten egg mixture using a tin, smooth the top with a palette
extract. Stir the ingredients together spatula. Then gently fold in the knife, and bake for 25 minutes.
until they are just combined. flour mixture and nuts, if using. Allow it to cool in the tin before
You shouldn’t be able to see any cutting into squares.
flour once it’s all mixed together.
)MFQDCHDMSR $BSSPU BOE
PSBOHF NVGGJOT
• 140g (5oz) plain flour
• 2 tsp baking powder The versatile carrot can be savoury or sweet, as in
• 1/2 tsp bicarbonate of
soda these delicious muffins – a perfect snack or lunchbox treat.
• 85g (3oz) light brown
sugar
• 50g (13/4oz) roasted
hazelnuts, chopped Ask an adult to preheat the In a large bowl, mix the flour,
• 100g (31/2oz) carrot,
grated oven to 200°C (400°F/Gas 6). To make baking powder, bicarbonate of soda, and
• 100g (31/2oz) the topping, mix together the ingredients sugar. Then, add the nuts, carrot, apricots,
unsulphured apricots, in a bowl. Sprinkle the mixture onto a poppy seeds, cinnamon, oats, and orange
chopped finely baking sheet. Bake for 5 minutes, then zest. Mix together well.
• 1 tbsp poppy seeds leave to cool.
• 1/2 tsp ground cinnamon
• 100g (31/2oz) porridge
oats
• zest of 2 oranges In another bowl, use a spoon to Stir the two mixtures together
• 200ml (7fl oz) buttermilk
or milk and mix the buttermilk, egg, butter, salt, and using a spoon. Be careful not to over mix
1 tbsp lemon juice orange juice. Pour this liquid mixture as this will “knock out” all the air. In fact,
• 1 egg, beaten onto the bowl of dry ingredients. the lumpier the mixture, the better the
• 3 tbsp melted butter muffins will be!
• a pinch of salt
• juice of 1 large orange
&NQSGDSNOOHMF
• 2 tbsp soft brown sugar
• 50g (11/2oz) porridge
oats
• 1 tbsp melted butter
%PTHOLDMS
• small glass bowl
• baking sheet
• chopping board
• sharp knife
• large glass bowl
• spoon
• muffin cases
• muffin tray
&K@UNTQ
SQX
NTSR
-@JDR LHMR LHMR
For extra zing use lemons
instead of oranges. Or make a
Place 8 paper cases into a muffin hole with your finger (after
step 5) and pop in a chunk of
tray. Spoon the mixture into the cases,
filling them two-thirds full. white chocolate for a lovely
gooey centre.
Sprinkle the crumbly
topping over the muffins. Bake in
the preheated oven for about
25–30 minutes until well risen
and golden. Leave to cool.
%WSQ@
QDBHODHCD@
Try out this recipe with 300g
(10oz) of your favourite
ingredients, such as bananas,
strawberries, meringues,
raspberries, or a chopped-up
bar of chocolate.
'SP[FO ZPHVSU
Create your new favourite icy alternative to ice RBNNOR GQR
LHMR
cream by experimenting with flavours. You’ll make enough
for plenty of friends to cool down on a hot summer’s day!
)MFQDCHDMSR
Carefully chop the fudge and Pour the cream into a mixing • 85g (3oz) soft fudge
honeycomb into tiny pieces on a board, bowl and sift in the icing sugar. Lightly • 60g (2oz) honeycomb,
and then break up the cookies into whip the cream to soft peaks. (You could optional
slightly larger pieces. use an electric or a hand whisk.)
• 85g (3oz) chocolate
chunk cookies
• 150ml (5fl oz) double
cream
• 30g (1oz)
icing sugar
• 500g (1lb
2oz) natural
yogurt
• 60g (2oz) mini
marshmallows
%PTHOLDMS
• chopping board
• sharp knife
• mixing bowl
• sieve
• whisk
• spatula or metal spoon
• 2 plastic tubs with lids
Gently fold the yogurt, honeycomb, Spoon the mixture into the tubs,
fudge, cookies, and marshmallow pieces cover, and freeze. After 2 hours in the
into the cream mixture using a plastic freezer, stir the mixture to prevent ice
spatula or a metal spoon. crystals forming and then freeze for at
least 2 hours more. It’ll then be ready to
serve. If it thaws, do not refreeze.
.JOU DIPDPMBUF QPUT
These luxury, rather grown-up, desserts are
super-chocolatey but with a minty kick. Dress them up with
a stencilled shape of icing sugar or cocoa.
)MFQDCHDMSR
• 300ml (10fl oz) double Ask an adult to preheat the oven to Meanwhile, pour the milk into
cream
• small bunch of mint, 150°C (300°F/Gas 2). Pour the cream into another small pan and heat gently.
chopped a small pan, and add the mint. Heat gently Remove from the heat and stir in the
• 120ml (4fl oz) milk until nearly boiling, then remove from chocolate pieces until melted and the
• 175g (6oz) milk heat, cover, and leave for 30 minutes. mixture is smooth.
chocolate, broken into
small pieces
• 3 egg yolks
• 1 tbsp icing sugar, plus
extra for dusting
• cocoa powder, for
dusting, optional
%PTHOLDMS
• chopping board
• sharp knife
• 2 saucepans
• mixing bowl
• wooden spoon
• whisk
• sieve
• roasting tin
• 4 ramekins
• card, pencil, scissors
Whisk the egg yolks and sugar Pour the mixture into 4 ramekins
together and add the chocolatey milk stood in a roasting tin. Add hot water
and the minty cream. Mix well, then until it’s halfway up the outside of the
strain the mixture through a fine sieve to cups. Bake for 45–60 minutes. Let them
remove the mint. cool and then refrigerate for a few hours.
Decorate just before serving, if you want.
3SDMBHKR
3DQUDR LHMR LHMR Make a stencil out of
card – stars, circles, and
flowers work well – and sift
some icing sugar, or cocoa
powder, on top for a
knock-out decoration.
'SJEHF DBLF
A no-cook cake, what could be easier? And you get to do
some bashing. This cake uses nuts, but you could swap it for other
types of dried fruit, such as cranberries, if you prefer.
)MFQDCHDMSR
• 450g (1lb) digestive Place the biscuits in a plastic bag Melt the butter, chocolate, and
biscuits
• 150g (51/2oz) butter and bash them with a rolling pin. Don’t syrup in a bowl over a saucepan of hot
• 500g (1lb 2oz) dark break them too finely, though. You need water. Stir together to make a shiny
chunks still, not dust. mixture. Remove from the heat.
chocolate, broken
into pieces
• 2 tbsp golden syrup
• 50g (13/4oz) raisins
• 50g (13/4oz) almonds,
chopped
%PTHOLDMS
• rolling pin
• plastic bag
• mixing bowl
• saucepan
• wooden
spoon
• 18 x 18cm (7 x 7in) tin
• baking parchment
• potato masher
• sharp knife
• chopping board
When the bowl is cool to Use a masher to press the mixture
touch, stir in the biscuits, raisins, and into the tin and put in the refrigerator to
almonds. Make sure all the ingredients harden. Cut into 24 pieces. If you like,
are mixed really well. Now, line the tin freeze some in an airtight container and
with baking parchment. eat within a few months.
7HSG@SVHRS
-@JDR LHMR GNTQ For a crackly surprise, add
50g (13/4oz) of popping candy
after step 3. Don’t measure
it out until the moment
you need it or all the
“popping-ness” will go.
.FSJOHVF DSPXOT
These beautiful desserts are impressive and the good news is they
are easier to make than they look! Each crown is large, and serves 2 people,
so invite your friends round to share in the sweetness.
3DQUDR LHMR GNTQR
&NQSGDLDQHMFTD &NQSGDgKKHMF %PTHOLDMS • metal
mixing spoon
• 3 eggs • 150ml (5fl oz) double • baking sheet • piping bag
cream, whipped (optional) • baking parchment • oven gloves
• 175g (6oz) castersugar • large bowl • chopping board
• a pinch of salt • 1 nectarine • electric whisk • sharp knife
• tablespoon • large mixing bowl
• 1 mango
• 1 kiwi
Line a baking sheet with Whisk the egg whites and "DQQX
S@RSHB
baking parchment and ask an adult salt in a large bowl (using an You can put any type of fruit
to preheat the oven to 110°C electric whisk is easier), until they into the meringue’s centre.
(225°F/Gas 1/4). Separate the egg form stiff peaks. Try a berry medley of
whites from the yolks. blueberries, raspberries
and strawberries.
When the egg whites are Draw 3 circles of 10cm (4in) Towards the end of the
stiff, whisk 5 tablespoons of the diameter (a saucer works well) onto meringue’s baking time (on the
measured sugar into the mixture, the parchment. Using a piping bag, bottom shelf for 2 hours), whip
1 tablespoon at a time. Then, fold squeeze out the mixture in a spiral. the cream till firm (if using) and
the remaining sugar into the Pipe small peaks to create a crown. carefully slice your fruit, and fill
mixture, using a metal spoon. Three meringues fit on a sheet. the centre of each crown.
"DQQX
@KSDQM@SHUD
If blueberries aren’t your fave,
then you can simply use
blackberries or raspberries
instead. Whichever you
choose, the finished result
will still be a knockout.
#MVFCFSSZ LHMR GQ
DIFFTFDBLF LHMR
3DQUDR
These layered desserts look impressive
but are easy-peasy to make. Making them in
glasses means you can see the colourful layers.
)MFQDCHDMSR
Place three-quarters of the Using a clean wooden spoon, • 500g (1lb 2oz)
blueberries
berries and half of the sugar into a beat the cream cheese, crème fraîche,
small saucepan. Cover and simmer for remaining sugar, and vanilla extract • 2tbsp caster sugar
5 minutes until soft. Stir in the other together in a mixing bowl. Continue
berries and leave to cool. until well mixed and soft. • 250g (9oz) cream
cheese
• 200ml (7fl oz) crème
fraîche
• 1/4 tbsp vanilla
extract
• 8 oat
biscuits,
crushed
%PTHOLDMS
• small saucepan
• wooden spoon
• bowl
• dessert spoon
• 4 glasses
Create a layered look by filling Repeat the layers once more
4 glasses with a spoonful of the and then put the filled glasses in the
blueberry sauce, then a spoonful of the refrigerator for an hour to give the
cream cheese mixture, and then a mixture time to set. Serve chilled
spoonful of the crushed biscuits. straight from the fridge.
0BUZ DSVNCMF
A fruit crumble is a hearty dessert that will warm
you up on a cold day. Apples are used in a traditional crumble,
but you could also try making it with pears and blackberries.
Preheat the oven to 180°C Add the butter. Rub the To make the filling, remove
(350°F/Gas 4). For the topping, put butter and flour together with your the skin from the apples and cut
the wholemeal and plain white fingertips until they look like coarse them into quarters. Then carefully
flour into a large mixing bowl and breadcrumbs. Stir in the sugar, remove the core and slice the fruit
stir together with a spoon. seeds, and oats, and set aside. into bite-sized pieces.
6@QH@SHNM
You could have this dessert
in the summer. Try it with
nectarines, peaches, plums,
rhubarb or raspberries.
They’re all perfect for this
dish. You can serve it with
ice cream to make
it summery.
Put the pieces of apple Spoon over the topping
into the dish. Add the blueberries the topping in an even layer then
and pour over the apple juice. put the dish in the oven. Cook for
Sprinkle the sugar over the top. 35 minutes until the top is crisp and
beginning to brown.
3DQUDR
LHMR LHMR
)MFQDCHDMSR • 75g (21/2oz) For the filling %PTHOLDMS
unsalted butter
(cut into small pieces) • 4 dessert apples • large mixing bowl
For the topping
• 75g (21/2oz) light • 200g (7oz) blueberries, • small sharp knife
• 75g (21/2oz) plain white muscovado sugar defrosted if frozen
flour • chopping board
• 3 tbsp sunflower seeds • 4 tbsp fresh apple juice
• 75g (21/2oz) • 900ml (11/2 pints)
wholemeal flour • 1 tbsp sesame seeds • 1 tbsp light muscovado ovenproof dish
sugar
• 3 tbsp rolled oats • small jug
'HMFDQ
AQD@CO@FD
(@V@HH@MAHSDRO@FD
6DFFHDOK@ #KTAR@MCVHBGO@FD
FD
-DQHMFTD&QHCFDB@JDO@
SSDQO@FD
RO@FD
0,!..).'!0!24 9
0HYY@ONORO@FD Finger foods and mini versions of
your favourites work best at parties –
then you don’t even need cutlery.
Here are some of our party faves.
" QPQ VQ JOWJUBUJPO
First, potato print some
stars on to thick paper.
Once they have dried,
cut them out leaving a white
border around the edge.
3SQ@VADQQXS@QSRO@FD Fold a piece of long white card in half, and
then in half again. This will make make four
equal panels when you unfold the paper (as above).
Make two parallel cuts across the
centre (see above). Wiggle your
finger under this strip until it stands up
from the card. Apply glue to the outer
panels of the card and stick them down.
Stick your cut-out printed
shape on to the sticking out
strip. Decorate before writing
your party’s time and place.
5SFBUT UP
UBLF IPNF
Decorate gingerbread shapes and pop
them on sticks. Place in individual
polythene bags for great party take-home
treats. Yum!
!4 (2%%
#/523%-%!,
Show off your cheffing skills by
cooking a meal for your friends
or family. Serve up an easy feast by
choosing at least two dishes that
can be made in advance. And
give plan out your time to make
sure you and your table will be
ready for your dinner guests.
%FTJHO B
QMBDF DBSE
Potato print your
design (we chose
strawberries) on to
some card. Add extra
details with a fine
paintbrush if you like.
127( 7KH ´SLSVµ ZHUH PDGH E\ &3WUPLSLQVR\@S] W]FQRDUPURSHVDDOWWOLRDQQ HLF VZK DHLWQHKGV H L@SNDRO@FD
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5ELJRDOR-WJRQQ@HL VSHHDMVWD
Fold some 0$SLRQWDWV FRKRRF
*@BJ thick card 4 HMXSN
in half, and
then add a
paper panel for the
name. Stick on your motif, and
lastly, write on your guests’ names.
5IF GJOJTIJOH UPVDIFT
It’s time to set the table. Alongside flowers
and your handmade menu, use some pretty
decorated plastic cutlery. Paint a fork with
acrylic paint, and, when it’s dry, tie with
ribbon, and stick onto the card.
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0 )#.)#4 )-% #TOB@JDRO@FD
Never be short of ideas for eating
outdoors – or even an indoor
picnic if rain dampens your plans.
Just pick and choose from recipes
in the book. 5IOJBHOABTNOHMSSKT@SHKOBDSK @RDUDQPOTRQRXDT M CNQFRBSEGTMJCHOO@MQROHHDMJ HJ@MRMRC
.BLF
B QBQFS
GMBH
You’ll need a pencil,
some card, wooden
skewers, scissors,
and glue. Fold the
card and draw
a flag shape
on the fold
and cut it out.
Paint a design
on to the flag. 6DFDS@AKDS@QSO@FD
Cover the inside
with glue, press
firmly around the
skewer, and leave to
dry. Plant each flag
proudly in your food.
NS@SNR@K@CO@FD
0
0HBMHBR O"@QFNDV M HD R
Hummus and veggie @K@CO@FD
sticks always go
down well.
)S@KH@MAQD@CO@FD
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