Cook book x

Sweet things: biscuits, puddings and

cakes Xx Anzac biscuits Xx Great Uncle Dave’s American pancakes Xx Luscious lemon cake Xx XXXXX Xx Malva pudding Xx Yummy no bake cheesecake Xx The best banoffi pie in the world

Anzac biscuits Nick and Mel Dacres and Lauren Dacres, year one Ingredients

125g butter (or margarine)

150g plain flour

2 tbs golden syrup

95g rolled oats

1 tsp bicarbonate of soda

90g desiccated coconut

2 tbs water

155g brown sugar (caster sugar can be used instead)

We love‌Lauren loves making Anzac biscuits. It's a family favourite as Mel is from Australia.

Method 1. Preheat oven to 160 degrees celsius 2. Prepare two baking trays with non-stick baking paper 3. Sift the flour into a large bowl. Add the oats, coconut and sugar and stir well 4. Place the butter, golden syrup and 2 tbs of water in a saucepan and atir at a medium setting until melted. Stir in the bicarbonate of soda.

5. Pour the melted butter mixture into the flour mixture and stir thoroughly 6. Roll tablespoon size amounts of the mixture into balls and place onto the baking trays approximately 4 - 5 cm apart 7.Flatten slightly with underside of a fork 8. Bake in the oven for 10 minutes or until golden brown 9. Once out of the oven, leave to cool on the baking tray for 5 minute and then transfer then to a cooling rack or plate to finish cooling.

Great Uncle Dave’s fluffy California style American pancakes Oscar Murphy, Diamond class, year 6 and Leon Murphy, Amber class, year 4 Makes 10-12 pancakes Ingredients 250ml pancake mix - Betty Crocker Traditional Pancake Mix works well

1 egg 200ml milk 1 tbsp vegetable oil

We love…“The first time I ever had Great Uncle Dave’s awesome pancakes was in Los Angeles when I was seven and my brother Leon was five. When it comes to pancakes, it’s always a race to say “Me!” for who gets the first one. Whenever Mum asks which pancakes are the best, we always shout “The American Ones!” - Oscar Method 1. Combine the following ingredients and stir until large lumps disappear (let stand for 1-2 minutes to thicken) - 250ml of pancake mix - 200ml of milk - 1 egg

1tbsp of vegetable oil (to lightly grease skillet/pan) 2. Heat the skillet/frying pan over medium heat.

3. Pour slightly less than 100ml batter for each pancake (roughly 3 inches wide) 4. Turn when pancake bubbles and bottom is golden brown 5. Serve with butter Serving suggestions: Add some fresh fruit blueberries, raspberries or strawberries (thinly sliced).

Pour the batter onto skillet then add 4 to 5 berries /strawberry slices per pancake.

Turn when the pancake bottom is golden brown and press down lightly.

Or, serve with rashers of sizzling bacon and smother with maple syrup!

Luscious lemon loaf Jake and Ted Bell (year x and year x) Ingredients 4oz/113g soft butter 6oz/170g caster sugar 6oz/170g self-raising flour 4 tbsp of milk Grated rind of 2 lemons

2 large eggs Lemon syrup: 3oz/85g icing sugar Juice of 2 large lemons Equipment 2lb loaf tin

Method 1. Preheat the oven to 180 C/Gas mark 4/350 F 2. Mix all ingredients together until they are combined and the mixture is smooth and fluffy.

3. Pour the mixture into a 2lb loaf tin lined with greaseproof paper.

4. Bake in oven for 45 minutes 5. Leave the cake in the tin 6. Heat the icing sugar & lemon juice until it turns syrupy.

7. Prick holes in the cake.

8. Pour the syrup over the warm cake.

9.Leave to cool in the tin.

Malva pudding Wendy Humble (mum) and Lily Humble, Pearl class year 3 Serves 10 (or 6 greedy people) Ingredients

1 tsp white wine vinegar

1 cup caster sugar

½ cup milk

2 eggs

For the sauce: 1 cup cream

1 tsp apricot jam

½ cup butter

1 ¼ cups flour

½ cup sugar

1 tsp bicarbonate of soda

½ cup water (or orange juice - my preference)

Pinch of salt 2 tsp butter

Equipment Oven proof dish

We love…this is a South African baked, hot pudding that is served with cream or custard - or both!

It epitomises home for me as I grew up eating it and now make it for my family - it’s delicious.

Method 1. Preheat the oven to 180 C 2. Beat the eggs and caster sugar until light and fluffy.

3. Beat in the apricot jam 4. Sift the dry ingredients. Melt the butter and add vinegar and milk. Alternately, fold in the dry ingredients and milk mixture into the egg mixture.

5. Pour the batter into a medium to large greased ovenproof dish 6. Bake in the pre-heated oven for 45 minutes.

7. Melt the sauce ingredients in a saucepan and pour over the pudding as soon as it comes out of the oven. Pierce the top of the pudding to help absorption.

8. Serve hot.

Yummy no bake cheesecake Isobel Gibbs, Pearl class year 3 Ingredients

150ml cream

Base: 400g digestive biscuits

75g caster sugar

125g butter or margarine

1½ lemons, juiced

Filling: 200g cream cheese

A cup of summer fruits, defrosted

Prep time: 1 hour, extra time chilling: 8 hours.

I love…it’s yummy!

Method 1. Put the biscuits in a food processor and mix to fine pieces.

2. Add the butter and mix again 3. Put it in a tin and leave it to set.

4. Mix the cheese and the cream to stiff peaks. Add the sugar and the lemon juice.

5. Beat until smooth 6. Place the topping in a tin and let it set overnight in the fridge

The best ever banoffi pie Nick Grills, Sainsburys Lee Gree charity co-ordinator Ingredients

2 or 3 large bananas

1 large tin condensed milk

Shortcrust pastry (ready made is fine)

1tsp powdered instant coffee

Equipment

1oz caster sugar

8in flan tin

½ pint double cream

saucepan

I love…this is my mum’s recipe so I’ve been eating it since I was a kid. It takes over three hours to make, so is a rare treat in my family, but always worth the wait.

Method 1. Make a pastry case for a 8 inch flat tin, baked blind.

2. Immerse the unopened can of condensed milk in boiling water in the saucepan. Cover and boil for 3 hours.

3. Remove from the water and allow to cool completely before opening. Inside you will find the soft toffee filling.

4. Whip the cream with the coffee and sugar until thick and smooth.

5. Empty the toffee mixture into the pastry case and spread it into a layer.

Chop the bananas over the top and finish by spooning the cream on top.

Chocolate!

Xx ??????

Xx Chocolate fridge cake Xx Chocolate pear cake Xx Chocolate brownies Xx Chocolate nests

Chocolate Fridge Cake Jenny (mum) and Elizabeth Spriggs Amethyst class Ingredients: 500g of crushed digestive biscuits

600-800g of milk chocolate (depending on how thick you like your chocolate!)

250g unsalted butter

Smarties (optional)

60g cocoa 6 tbsp golden syrup

Equipment: 30cm x 23cm rectangular tin

Some of these‌

We love.... this is a recipe I have been making since I was little. It was given to me by my friend's mum. It is easy for Elizabeth to help with too because it is simple, with no tricky techniques or baking know how needed.

We often make it for parties, but it is always a favourite in our house whatever the occasion. We also made a batch decorated with smarties which was sold at the school fair in the summer and did very well.

Method 1. Line the tin with baking paper.

2. Mix the butter, cocoa and syrup together in a large heavy based pan over a low heat.

3. When they have all melted and mixed together, remove from the heat and stir in the biscuits.

4. Spoon the biscuit mixture into the tin, spread out and press down until it forms an even, compressed layer.

Place in the fridge until hard.

5. Once the base layer is cool and hard, melt the milk chocolate in a heatproof bowl over a pan of barely simmering water. When all the chocolate is melted, remove from the heat and allow to cool (but not harden) slightly.

6. Remove the tin from the fridge and pour the cooled, melted chocolate over the biscuit base. Shake the tin until the chocolate spreads into all the corners and forms a smooth level topping. Put back into the fridge.

7. Keep checking the fridge cake, and once the chocolate is starting to firm up (but not completely set) remove from the fridge and cut into slices. Place the tin back in the fridge and allow to harden.

8. Once fully set, remove from the tin, separate into the individual pieces and store in an airtight container in the fridge.

9. You can sprinkle smarties (or any other type of sweets or decoration you like) over the chocolate when you first pour it on the base.

Chocolate Pear Cake Teresa Montero, mum of Alex in Topaz class, year 4 Ingredients 125g unsalted butter, softened 175g golden caster sugar

2 pears, peeled, cored, and chopped 150ml milk Icing sugar, for dusting

4 large eggs 250 g wholemeal selfraising four, sifted

Equipment Cake tin

50g dark chocolate, broken into pieces

Electric whisk

We love‌to make this yummy chocolate pear cake recipe together in the autumn

Method 1. Preheat the oven to 180 C. 2. Line the base of the cake tin with baking parchment and grease the sides with a little butter.

3. Cream the butter with the sugar using an electric whisk until pale and creamy.

4. Beat the eggs in gradually, adding a little of the flour each time until all of it is combined.

5. Fold in the coca powder, chocolate, and pears, add the milk to themixture and combine.

6. Pour the cake mixture into the prepared tin, place in the oven, and bake for about 30 minutes or until firm and springy to the touch.

7. Allow to cool in the tin for 5 minutes, then remove the tin, and transfer the cake to a wire rack to cool completely.

8. Sift over icing sugar before serving.

Chocolate brownies Jameel Brown, Pearl class year 3

Makes 15 generous brownie squares Ingredients 30g caster sugar 250g butter 250g chocolate (70% cocoa solids)

3 large eggs plus 1 extra yolk 60g plain flour 60g cocoa powder

I love... these chocolate brownies because they are the main thing I cook with my mum. I have cooked these brownies with my friends Ronnie and Jezeiee

Method 1. Pre-heat oven to 180 degrees (355F, gas mark 4) 2. Line a baking tin with greaseproof paper 3. Mix the sugar and butter into a fluffy cloud.

4. Set aside 50g of the chocolate and chop it up into gravelsized pieces 5. Melt the rest of the chocolate – do this by getting a saucepan full of gently boiling water and putting the chocolate in a bowl above it (the bowl should not touch the water) 6. Sift together the flour, cocoa and baking powder with a pinch of salt. Put aside.

7. Slowly mix the beaten eggs into the sugar/butter mixture.

Then add the melted chocolate and the broken up chocolate.

Then fold in the flour mixture as gently as possible.

8. Put the mixture into a baking tin or glass pyrex tray, and put into the oven for 30 minutes or more. It is done when you can put a skewer into the middle that comes away with no raw mix clinging to it.

Cut a t emp lat eo decora ut te w of ith gr ea icin s ep gs ro o ug fp ar ape for r and as po o ky t r ea t!

Chocolate egg nests Imogen Flint Panesar, Onyx class year 1 Makes 12 cakes Ingredients: 75g (3oz) butter

Mini sugar-coated chocolate eggs

50 g (2oz) soft light brown sugar

Equipment: 12 silicone or paper cup cakes

1 tablespoon golden syrup or honey 125g (4oz) porridge oats

Baking tray Saucepan

I love‌.these cakes because they remind me of special celebrations - Easter or Christmas. Chocolate is yummy at any time of year!

Method 1. Pre-heat the oven to 180 C, Gas mark 4.

2. Stand 12 silicon or paper cupcake cases on a baking sheet or cake tray 3. Put the butter, sugar and golden syrup into a saucepan over a gentle heat. Stir until it's all melted together. Look out for the bubbles and you'll know it's done!

4. Take the pan off the heat and add the oats. Stir together until it's all mixed in.

5. Use a small spoon to put the mixture into the cases.

5. Bake in a preheated oven for 15 minutes or until risen and just firm to the touch.

6. Make a dip in the middle of each nest with the tip of a teaspoon (it's tempting, but don't use your finger - it will be hot). Leave your nests to cool on a wire rack.

7. Put a few mini eggs into each nest to decorate. You can peel off the cases to serve if you like.

Bread‌ and what to

put on it 76-77 – Muffins 78-79 - Banana bread 80-81 - Beans on toast 82-83 - Danedar Roti 84-85 - Butter 86-87 - Blackberry and Apple jelly 88-89- Soda bread

Cheese Muffins Buba Milosevich, mum of Aleksa, Pearl class year 3 Serves 4 (12 muffins) Ingredients: 3 eggs

200ml yogurt 200g cottage cheese

1 tsp salt (or less depending Chorizo sausage – handful, on the cheese) cut in small pieces 2 spoons of oil Special 160g self-raising flour equipment: 2 mixing bowls

160g cornmeal flour 1 tsp baking powder

Kitchen measuring scale

From Serbia with love

We love….Proja is a traditional Serbian recipe and we like it because it’s so flexible.

You can put inside anything you like – different cheese, sausages or cooked meat and add some cream. Or go for spinach and cheese combination…it is a fast, healthy, economical and above anything delicious meal on the go!

Method 1. Preheat the oven to 200 C 2.Mix the eggs and oil in a big bowl.

3. In another bowl mix self-rising flour, cornmeal flour, baking powder and salt.

4. Combine the dry and wet ingredients and add the cottage cheese and sausage.

5. Grease the muffin tin and sprinkle it with flour.

6. Fill it with mixture to 2/3 full.

7. Bake for 30mins

Try it with yoghurt

Danedar roti (seed bread) Django Bakes-Blower, year 4 Makes 10 rolls Ingredients

450g wholemeal seeded flour

Method 1. Mix the flour and water with your fingers 2. Divide the dough into 10 portions 3. Roll them out 4. Cook each roti in a hot pan

Toast toppers word search See how many toast toppings you can find in the grid for when you need food that’s quick and easy BEANS

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Alex Bell’s magic butter Alex Bell, headteacher Ingredients: Double cream or one of those plastic food ...that's it

boxes with the clips on the lid

Special equipment: A

A small jug (or mug)

squeaky clean screw-top jar,

A wooden board

I really love ‌watching magic tricks and this is more of a trick than a recipe. The magic happens right in your hands.

It only has one ingredient - double cream. The ideal kind would be cream that is just at its sell-by date, like the tubs with yellow stickers you sometimes find at a reduced price in Sainsbury's.

Method 1. Make sure the cream is at room temperature and doesn't feel cold or cool at all.

2. Pour the cream up to about one third inside the jar or food box.

3. Put the lid on tightly. Really tightly.

4. Shake the jar or box up and down so the cream keeps hitting the lid.

5. Keep shaking and shaking some more - making sure the cream keeps hitting the lid inside.

6. If your arms start aching, then pass the jar or box to

someone else to keep shaking. You can pass it round the family if you like.

7. Keep shaking…and shaking….

8. Then after what seems like ages and ages, suddenly something remarkable and rather magical will happen. The sloshing sound of the cream will turn into a slopping sound the sound of a lump of butter.

9. Open the jar or box and you'll see the lump of butter surrounded by a watery liquid. The liquid is buttermilk and that can be used in lots of delicious recipes.

But that's another story...

10. Pour the buttermilk into the jug or mug.

Keep it in the fridge and remember to look for buttermilk recipes later on.

11. Pour really cold water from the tap into the jar or box and rinse the lump of butter. Pour off the water and keep doing this until the water runs clear.

12. Tip the lump of butter onto the wooden board.

13. Squeeze the butter with your hands on the board to make sure you squeeze out any stray buttermilk. It could go sour if it’s left in the butter.

14. Put the butter in a clean container and leave in the fridge until you need it. Sprinkle a little salt on top if you like.

15. Enjoy.

Blackberry and apple jelly Maggie Stephens, mum of Samuel Stephens, year 3 Ingredients: 1kg cooking apples (such as Bramleys) 1kg blackberries About 900g granulated sugar

Special equipment: A preserving pan if you have one, or any large stainless steel pan.

Jelly stand and bag, or a large muslin cloth/tea towel

Jam jars (5 standard size) sterilise them in the dishwasher, or wash with hot, soapy water then put them in the oven on a very low heat to dry.

A sugar thermometer is useful, but not essential.

We love… something for almost nothing. If, you are given apples from a friend or relative’s apple tree in autumn and you’re prepared to get a few scratches picking blackberries from the hedgerows, then this is the recipe for you.

Method

1. Gently wash the blackberries. Wash and chop the apples (no need to peel or core them). Put the fruit in a large pan with 1.2ltr of cold water and bring to a simmer. Cook until the fruit has disintegrated into a pulp.

2. When the fruit has cooked down, remove from the heat.

Pour the ingredients from the pan into the jelly bag and leave the juice to drip out for at least four hours - overnight if you can. If you don’t have a jelly bag, turn a stool upside down, tie

Blackberrying in Kent

a muslin cloth to the legs and balance a bowl underneath the muslin instead.

3. Measure the amount of juice you have collected. For each 600ml of juice, measure out 450g of sugar.

4. Put the liquid back in the pan, bring to the boil and add the sugar as it starts to boil. Stir until it has dissolved. Get the mixture to a rolling boil, and keep it there for around 10 minutes, or until the jelly hits setting point. You can test this in one of two ways: - if you have a sugar thermometer, the temperature must reach 104.5 degrees C. - put a saucer in the fridge until cool. Put a little bit of the boiling jelly on the saucer, leave it for about a minute and then push it with your finger. If the jelly has set, it will ‘crinkle’ when you push it.

5. Once the jelly has hit setting point, remove the pan from the heat, scoop off any gunk on the surface and pour it into the sterilised jam jars. Leave to cool. Provided the jars have been sterilised properly, the jelly should keep for a year.

Banana Bread Barbara Kentish Baines, Katarina(4) and Jack (10 months) Ingredients:

2 eggs

4.5 cups flour

0.5 cup sugar (I use demerera)

1.5 cups mashed bananas (around 2-3 very ripe ones) 1 cup walnuts, chopped

2tsp baking powder Special equipment: 0.5tsp each baking soda and salt

Whisk Two bowls and loaf tin

We love‌this delicious and nutritious way of using up the last few ripe bananas - and everyone in the family enjoys it.

Method 1. Heat the oven to 180 C (170 for a fan oven) and grease a 9x5in loaf pan.

2. Mix flour, sugar, baking powder, baking soda and salt in a bowl.

3. Beat eggs in another bowl, stir in bananas, oli and water and then add the whole thing to the flour mixture.

4. Stir just until moist - the butter will be lumpy. Add chopped walnuts if you wish.

5. Pour into a greased loaf tin and bake for 55 to 65 minutes.

6. Cool for 10 minutes before you remove the bread from the tin 7. Put on a wire rack to cool completely before serving.

Soda bread