Recipes
Fresh ingredients can be used in lots of yummy and easy to make recipes, from smoothies to rice pudding. Why not have a go? Make sure you get Mum or Dad to help you though!
Crispy Hibernating Hedgehogs
Ingredients
Method
In a saucepan over a low heat, combine the utter, golden syrup and chocolate.
Cook and stir until the butter and chocolate have melted and everything is well blended.
Mix into the cornflakes.
Drop heaped spoonfuls into bun cases.
Place in the fridge until set (about 15mins).
Honey Cake
Ingredients
- 170g of honey
- 85g light brown sugar
- 140g butter
- 200g self-raising flour
- 2 eggs
- 1 tablespoon of milk
Method
Preheat oven tp 180c (gas mark4). Put the honey, sugar and butter into a pan and melt over a low heat. Gradually add the milk, stirring it all together.
Now allow to cool. Beat the eggs and add them to the cooled mixture, sieve in the flour too and stir well.
Pou into a greased cake tin and bake for 30-40 minutes.
Leave the cake to cool for a while then turn it out onto a rack.
Mud-dunked Apples
Ingredients - 6 Apples picked from a tree
- 100g toffee (the mud)
- 2 tablespoons of milk
- Butter for greasing
Method1. Wash the apples and remove any stalks
2. Wash and dry six twigs, then plunge them into the apples to make handles.
3. line a baking tray with greaseproof paper and lightly grease it with butter.
4. Put the toffee and milk into a microwave-proof bowl and heat on full power in the microwave for 2 minutes-stir once half-way through.
5. Take the melted toffee out of the microwave and let it cool for a minute-be careful as it will be very hot.
6. Dip each apple into the melted mixture, swirling them around so they’re completely covered. You’ll have to be quick before the toffee starts to set again.
7. Sit each apple on the baking tray, then put them into the fridge to set before you munch them!
Low-faff Cupcakes
Makes about 12
Ingredients - 110g/4oz/1cup self-raisng flour,sifted
- 110g/4oz/1cup caster (superfine) sugar, sifted
- 110g/4oz/1/2 cup margarine, softened
- 1 tsb baking powder
- 1 quantity of glace icing
Method
Preheat the oven to 160c/235f/gas mark 3. Line a 12 hole muffin tin (pan) with cupcake cases (baking cups). Put all the ingredients (except the icing of course) in a mixer (food processor, food mixer, or just a big bowl with an electric whisk). Mix really well until the mixture (batter) is light and fluffy.
Plonk heaped teaspoons of the mixture into the prepared cases, and bake in the oven for about 20 minutes until golden and firm and springy when you give them a light prod on the top. Let them cool before preparing the icing-on wire rack, if you want but not a 100% necessary.
To make the icing, you really must sift the icing sugar. Add the water really slowly ( a teaspoonful at a time), and stir until you have a consistency like thick double (whipping) cream. Pour a little icing on top of each cake.
Decorate with the lovely cake decorations from Devine Deli (from £1.99 in the Farm Shop)
Recipe from Cupcake Magic by Kate Shirazi available in the Shippon at £7.99
Raspberry Smoothie
Ingredients
- 600ml/1 pint milk
- 4 scoops of vanilla ice cream
- 225g/8oz of fresh raspberries
Method
Put all of the ingredients in a food processor and whiz until frothy. Pour into chilled glasses and serve straightaway. Other seasonal fruits can be also be used.
Creamy Rice Pudding
Ingredients
- 600ml/1pint milk
- 450ml/¾ pint cream
- 175g/6oz sugar
- The zest and juice of one orange
- ½ teaspoon of cinnamon
- 200g/7oz short grain pudding rice
Method
Stir the milk, cream, sugar, zest and juice of one orange and cinnamon in a pan over a low heat until the sugar is dissolved, then allow the milk mixture to come just to the boil. Spread the pudding rice in the bottom of a shallow, buttered ovenproof dish and pour over the milk mixture. Stir to coat all the rice in the milk mixture, then cook for approx 1 hour, stirring once during the cooking time. The pudding is done when the rice is tender and creamy and most of the liquid is absorbed.