Hide and Seek Cheesecake

Try out this scrumptious Hide and Seek Cheesecake. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• 3 digestive biscuits
• 20g / 2 dsp melted butter (get a grown up to melt it for you)
• 12 -16 raspberries
• 125g soft cream cheese
• ½ tsp vanilla extract
• 1 medium egg
• 30g / 3 dsp caster sugar

Step 1

Before cooking, wash your hands and put on an apron.

Step 2

Count out the biscuits them put then in the bag. Loosely holding the open end of the bag, bash the biscuits to crumbs with the rolling pin. Remember, be careful and don't bash too hard!

Step 3

Put the crushed biscuits into a bowl and add the melted butter (ask a grown-up to melt it for you). Stir with a spoon.

Step 4

Spoon the biscuit mix into 4 ramekin dishes, making sure that they each get about the same amount. Use your thumbs or the back of the spoon to press down the mixture to form a base for your cheesecake.

Step 5

Put an equal amount of raspberries on to each of the biscuit bases. Weigh the soft cheese and put it into a clean bowl. Break the egg in to a cup and mix it with a fork. Add to the soft cheese. Add the vanilla extract and sugar and mix well using a fork.

Step 6

Using the 2 spoon method with dessert spoons, you can now add some mixture to each dish until you have used it all up. Use a spatula to help you get all the mixture out of the bowl. Put the ramekins on to a baking tray.

Step 7

You will need to ask a grown-up to help with this part. Put in a preheated oven for 20 minutes at 180 °C fan/200°C/Gas 6 until lightly golden brown and just set in the middle.

Step 8

Serve with some extra raspberries

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Gold Digger Buns

Get baking these yummy buns. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• 6 dried 'ready to eat' style apricots
• 60g butter
• 110g self-raising flour
• 30g or 2 rounded tablespoons caster sugar
• 1 egg

Step 1

Before cooking, wash your hands and put an apron on. Weigh, measure and count all the ingredients. There should be enough for six buns using the quantities shown.

Step 2

Start by cutting up the apricots with a clean pair of scissors. And remember, when using scissors everyone knows, it’s best to point them at your toes.

Step 3

Put the flour and butter in the mixing bowl and rub them together your fingers. Just imagine you are tickling until it becomes little crumbs.

Step 4

Add the chopped apricots and the sugar to the bowl and mix them together with the fork. Now break the egg into a cup and whisk it with the fork.

Step 5

Add the whisked egg to the mixture in the bowl and stir it until it becomes soft dough. If it is too sticky, you can add some more flour.

Step 6

Lightly flour your work mat with the dredger then put the dough on top. Now break the mixture into six similar sized pieces and put them on the baking tray lined with baking paper.

Step 7

You will need to ask a grown-up for help with this part. Place the tray in a pre-heated oven at 160ºC Fan/180ºC/Gas 4 for 15–20 minutes.

Step 8

Leave your Gold Digger Buns to cool down on the baking tray, then you can eat them!

Step 9

Serving suggestion: eat with some fresh grapes for a lovely fruity treat. This dish can be frozen for up to one month...

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Fruity Fromage Frais Cake

Makes 6-8 slices. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• 2 tbsp vegetable oil plus some extra for brushing loaf tin
• 1 egg
• 1 x 45g pot of fruity fromage frais
• 1 fresh peach (or nectarine)
• ½ pot caster sugar
• 3 pots of self raising flour

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure the ingredients.

Step 2

Prepare a loaf tin by brushing around the inside with vegetable oil.

Step 3

To make the cake, start by breaking the egg into the mixing bowl and beating it with a fork.

Step 4

Now empty in the flavoured fromage frais with a teaspoon – any fruit flavour will be great. Then wash out and dry the pot.

Step 5

Using a table knife – take it for a walk around the peach, cutting down to the stone hidden inside then twist the 2 halves to open it up. Remove the stone by carefully twisting it. Then cut the peach into small bite size pieces and add to the mixing bowl.

Step 6

Now measure half a pot of caster sugar followed by 3 level pots of self-raising flour and add them to the mixing bowl. Finally measure in the vegetable oil and mix all the ingredients together well.

Step 7

Put the cake mixture into a loaf tin. Place the tin onto a baking tray.

Step 8

You will need to ask a grown-up for help with this part. Place in the oven at 160ºC fan/180° C/Gas 4 for 25-30 minutes or until cooked/golden brown...

Step 9

Serve 1 slice per person.

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Fruit and Fudge Buns

Try baking these yummy Fruit and Fudge Buns. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• Some butter for greasing
• 150g bread flour
• 1 tsp mixed spice
• 1 tsp caster sugar
• 3 tbsp mixed dried fruit
• 2 tbsp ready chopped fudge
• 1 tsp instant yeast
• 125ml (½ cup) milk at room temperature
• *Katy used a mini muffin tin to make these buns*

Step 1

Before cooking, wash your hands and put on an apron. Weigh and measure the ingredients.

Step 2

Put the flour, sugar and mixed spice into a mixing bowl and mix together with a fork. Add the dried fruit and chopped fudge then stir.

Step 3

To make the buns rise they need some magic – in these buns the magic is yeast. Add the instant yeast to the flour mix and stir.

Step 4

Measure the milk. Now make a dip in the middle of the flour mix and pour in some but not all of the milk mixture (be careful not to add too much milk as it may make the mixture too sticky to handle). Stir it together until it starts to stick together in a ball. You may not need all the milk.

Step 5

Turn the whole bowl of dough onto your mat and start to squeeze it to make it all stick together. Knead the dough with your fingers by pulling it to stretch and folding it over and repeating. Keep kneading the dough until it looks and feels smooth. If it gets too sticky then sprinkle a little flour over it.

Step 6

Prepare a muffin tin by using your fingers to wipe a little butter round the inside of the muffin shapes. Divide the dough into 6 equal lumps by pulling it apart and push one into each of the prepared muffin shapes. Cover with a clean tea towel and put in a warm place for about 45 minutes – 1 hour so that the yeast works its magic.

Step 7

Once the buns have increased in size you will need to ask a grown-up to help. Place in a pre-heated oven at 180°C fan oven/200ºC/Gas 6 for 20 - 25 minutes until risen and golden. Remove the buns from the tin whilst they are still warm (be careful as the fudge is very hot).

Step 8

Try serving one per person with seedless grapes.

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Fresh Fruit Flapjacks

Cook this sweet treat for a snack. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• 80g blueberries or other soft fruit
• 35g wholemeal flour
• 25g caster sugar
• 35g oats
• 25g butter plus extra for greasing the tin

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for four flapjacks using the quantities shown.

Step 2

Start by squashing the blueberries with the back of a fork on a plate. These are going to go in the middle of your flapjack.

Step 3

Put the oats, flour, sugar and butter in the bowl and rub them together with your fingers. Just imagine you are tickling the ingredients. Keep tickling until it becomes crumbly.

Step 4

Grease a loaf tin with butter. You can use your fingers!

Step 5

Put half of the crumbly mixture into the loaf tin and press it down firmly with your hand. Now spread the squashed blueberries on top evenly with your fingers.

Step 6

Pour the remaining crumbly mixture on top to hide the blueberries and pat it down all over, nice and hard.

Step 7

You will need to ask a grown-up for help with this part. Put the flapjack on a baking tray, then into a pre-heated oven at 160ºC Fan/ 180ºC/ gas 4 for about 20 minutes.

Step 8

When your fresh fruit flapjack is cooked let it cool down completely before tipping it out and cutting into four slices before eating.

Step 9

Serving suggestion: serve with some more fresh fruit. This dish can be frozen for up to one month...

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Chunky Banana Bread

Bake some delicious banana bread. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 60 minutes

• 1 ripe banana
• 3 dessert spoons sunflower oil plus a little for greasing
• 50g golden caster sugar
• 110g plain flour
• 1 level teaspoon baking powder
• 1 egg
• 3 rounded dessert spoons of raisins
• 1 teaspoon vanilla extract

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for 6-8 helpings using the quantities shown.

Step 2

First peel the banana and put it into one of the bowls. Use the fork to mash up the banana. Add the sunflower oil. This is now called the 'wet bowl'.

Step 3

In the other bowl, put the golden caster sugar and mix together with the flour and baking powder to make a 'dry bowl'.

Step 4

Break the egg in the cup and beat with the fork then add it to the wet bowl. Add the raisins too.

Step 5

Measure the vanilla extract into the wet bowl. Stir all of the wet ingredients together. Now tip the 'dry bowl' into the 'wet bowl'. Give your mixture a big stir.

Step 6

You will need to ask a grown-up for help with this part. Oil a loaf tin with sunflower oil and pour in the mixture. Now put it on a baking tray and into a pre-heated oven at 180ºC fan/ 200ºC/Gas 6 for 30–40 minutes, or until completely cooked through.

Step 7

Once the Chunky Banana Bread has cooled down, carefully cut it into slices and eat it!

Step 8

Serving suggestion: this is delicious served warm with yoghurt and fruit as a pudding, or served as a snack with a glass of milk. This dish can be frozen for up to one month...

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Chocolate and Mandarin Pudding

Try making this tasty dessert. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

• 2 heaped teaspoons of instant hot chocolate powder mixed with 50ml of warm water
• 1 level teaspoon of instant hot chocolate powder (to sprinkle)
• 7 sponge fingers
• 16 mandarin segments (tinned or fresh)
• 75g cream cheese
• 125g plain natural yoghurt
• Half teaspoon vanilla extract

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for four servings using the quantities shown.

Step 2

Put a layer of sponge fingers into the bottom of the small trifle bowl and pour half of the drinking chocolate mix on top.

Step 3

Arrange 8 mandarin segments on top of the sponge fingers.

Step 4

Put the cream cheese in the mixing bowl and whisk up till smooth. Now add the yoghurt and the vanilla extract and whisk again.

Step 5

Spoon half of the creamy cheesy mix into the small dish, hiding the mandarins and sponge fingers. Now put another layer of all the ingredients. Start with the sponge fingers. Then some chocolate drink and the remaining mandarins. Finally the layer of cheesy mix, just like you did before.

Step 6

Sprinkle 1 teaspoon of instant hot chocolate powder on the top, cover and place in the fridge for about an hour.

Step 7

Once the Chocolate and Mandarin Pudding has set you can eat it!

Step 8

Serving suggestion: serve the four portions with some of the left-over tinned mandarins. We do not recommend you freeze this dish...

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