In case you missed it see what’s in this section
Classic Pancakes
Ingredients: 2 Large Eggs, 1 Pint Milk, 225g Plain Flour
Method: Whisk the eggs and the flour together. Then add the milk little by little, whisking as you go. Heat up a little oil or butter in your frying pan on a medium heat, cook for a couple of minutes and then, here’s the fun part, flip your pancake onto the other side to cook it for a couple minutes on that side. Take it out and flavour it with the filling of your choice, from Nutella to the old classic of sugar and lemon!
Rocky Road
Ingredients: 115g Butter, 1 Tablespoon Brown Sugar, 1.5 Tablespoons Golden Syrup or Honey, 1 Tablespoon Cocoa Powder, 225g of Broken Biscuits/ Cookies, 60g of Candied/ Glace Cherries, 60g Marshmallows, 180g Chocolate.
Method: Line a cake tin with grease proof paper (any shape is fine, but I prefer a square or rectangular shaped tin). Next, melt the butter, brown sugar, golden syrup and cocoa in a pan over a medium heat, stirring it continuously. Remove the pan from the heat and stir in the broken biscuits, cherries and marshmallows. Now press the mixture into the cake tin, being careful not to crush all the biscuits in crumbs. Put another pan on a medium heat with a little water and rest a glass bowl with broken chocolate in over the pan and allow it to melt. Pour the melted chocolate over the mixture in the cake tin and put it in the fridge to set, allow for at least an hour but if you have the will power, a few hours is best!
Pink Heart Cake Pops
Ingredients: A Medium Roasting Tray, a Heart Cutter, Lolly Sticks, 50g Lightly Salted Butter (plus a little for greasing your dish), 350g Marshmallows, 200g Rice Crispies, 50g Smarties/ M&Ms, a few drops of red food colouring.
Method: Begin by melting the butter over a low heat, then stir in the marshmallows and food colouring until melted. Take off the heat and stir in the rice crispies and smarties. Press mixture into a well-greased or grease proof paper lined roasting tray. Once completely cool, cut the mixture into heart shapes using a cutter and stick a lolly stick into it and they’re ready to go. A perfect little Valentine’s treat for your kids to give to their friends!
Chocolate and Peanut Butter Crunch Cookies
Ingredients: 110g Butter, 100g Light Brown Soft Sugar, 3 Tablespoons Golden Syrup, 3 Tablespoons Peanut Butter, 1 Teaspoon Vanilla Extract, 220g Self-Raising Flour, 3 Tablespoons Cocoa Powder, 50g Salted Peanuts, roughly chopped, 50g Chocolate Chunks.
Method: First thing's first, preheat the oven to gas mark 4/ 180 °C/ 350°F. Whisk the butter and sugar together, then add the golden syrup, peanut butter and vanilla extract and mix well. Finally mix in the flour, cocoa powder, peanuts and chocolate chunks to make a sticky cookie dough. Take a teaspoon of mixture, the size of a walnut and place it on a baking sheet which has been lined with grease proof paper – repeat until the mixture has been used up. Allow for enough space for the cookies to expand between each cookie, then flatten down with fork before putting them in the oven for 12 to 15 minutes. Once baked remove from the oven and leave to cool on baking sheet.
Turtle Cupcakes
Ingredients: Cakes - 110g/4oz Butter, 110g/4oz Caster Sugar, 2 Free-Range Eggs, 1 Teaspoon Vanilla Extract, 110g/4oz Self-Raising Flour, 1-2 Tablespoons Milk. Frosting - 140g/5oz Butter, 280g/10oz Icing Sugar, 1-2 Tablespoons Milk, Sweets of your choice to make the turtles.
Method: Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases. Fluff the butter and sugar together in a bowl until creamy. Beat in the eggs a little at a time with the vanilla extract. Fold in the flour using a large metal spoon, adding a little milk until fully mixed. Spoon the mixture into the paper cases until they are half full. Bake for 10- 15 minutes or until golden brown on the top. Set aside to cool in the baking tin. For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy. Fork or pipe the icing onto the cakes, decorating with your sweets to make look like turtles.