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Recipe from bbcgoodfood.com, July 2012
Method
Children: Weigh out the ingredients. Older childrencan do this by themselves with supervision and little onescan help to pour or spoon ingredients into the weighingscales. Put 50g butter, 100g milk or dark chocolate, brokeninto chunks and 3 tbsp golden syrup in a saucepan ormicrowavable bowl. Put 100g cornflakes in another largebowl.
Grown ups: Melt the weighed butter, chocolate andgolden syrup in the saucepan over a low heat or briefly inthe microwave. Allow to cool a little before pouring over thecornflakes.
Children: Stir the ingredients together gently using awooden spoon. Spoon the mixture into 12 cupcake casesarranged on a muffin tray (or baking sheet, if you don’thave one). Grown ups will need to do this for youngerchildren or simply arrange on a tray and let the messhappen. Put in the fridge to set.
Cooking with kids: Chocolatecornflake cakes
Nutrition: per cake
121 6.1g 3.7g 15.1g 9g 0.3g 1.3g 0.3g
PREP: 10 MINSCOOK: 5 MINSplus chilling
EASY MAKES 12
kcal fat saturates carbs sugars fibre protein salt
50g
100g milk or , broken into chunks
3 tbsp
100g cornflake
butter
dark chocolate
golden syrup
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Ingredients
1.
2.
3.
Recipe from bbcgoodfood.com, July 2012
Method
Children: Weigh out the ingredients. Older childrencan do this by themselves with supervision and little onescan help to pour or spoon ingredients into the weighingscales. Put 50g butter, 100g milk or dark chocolate, brokeninto chunks and 3 tbsp golden syrup in a saucepan ormicrowavable bowl. Put 100g cornflakes in another largebowl.
Grown ups: Melt the weighed butter, chocolate andgolden syrup in the saucepan over a low heat or briefly inthe microwave. Allow to cool a little before pouring over thecornflakes.
Children: Stir the ingredients together gently using awooden spoon. Spoon the mixture into 12 cupcake casesarranged on a muffin tray (or baking sheet, if you don’thave one). Grown ups will need to do this for youngerchildren or simply arrange on a tray and let the messhappen. Put in the fridge to set.
Cooking with kids: Chocolatecornflake cakes
Nutrition: per cake
121 6.1g 3.7g 15.1g 9g 0.3g 1.3g 0.3g
PREP: 10 MINSCOOK: 5 MINSplus chilling
EASY MAKES 12
kcal fat saturates carbs sugars fibre protein salt
50g
100g milk or , broken into chunks
3 tbsp
100g cornflake
butter
dark chocolate
golden syrup
Want to receive regular food and recipe web notifications from us? Yes Not Now
/
Ingredients
1.
2.
3.
Recipe from bbcgoodfood.com, July 2012
Method
Children: Weigh out the ingredients. Older childrencan do this by themselves with supervision and little onescan help to pour or spoon ingredients into the weighingscales. Put 50g butter, 100g milk or dark chocolate, brokeninto chunks and 3 tbsp golden syrup in a saucepan ormicrowavable bowl. Put 100g cornflakes in another largebowl.
Grown ups: Melt the weighed butter, chocolate andgolden syrup in the saucepan over a low heat or briefly inthe microwave. Allow to cool a little before pouring over thecornflakes.
Children: Stir the ingredients together gently using awooden spoon. Spoon the mixture into 12 cupcake casesarranged on a muffin tray (or baking sheet, if you don’thave one). Grown ups will need to do this for youngerchildren or simply arrange on a tray and let the messhappen. Put in the fridge to set.
Cooking with kids: Chocolatecornflake cakes
Nutrition: per cake
121 6.1g 3.7g 15.1g 9g 0.3g 1.3g 0.3g
PREP: 10 MINSCOOK: 5 MINSplus chilling
EASY MAKES 12
kcal fat saturates carbs sugars fibre protein salt
50g
100g milk or , broken into chunks
3 tbsp
100g cornflake
butter
dark chocolate
golden syrup
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Chocolate cornflake cakes
Step 1
Step 2
Step 3
Recipe from bbcgoodfood.com, July 2012
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Ingredients
1.
2.
3.
Recipe from Good Food magazine, November 2012
Method
Put the oil, onions, celery, carrots, potatoes and bayleaves in a big casserole dish, or two saucepans. Frygently until the onions are softened – about 10-15 mins.Fill the kettle and boil it.
Stir in the tomato purée, sugar, vinegar, choppedtomatoes and passata, then crumble in the stock cubes.Add 1 litre boiling water and bring to a simmer. Cover andsimmer for 15 mins until the potato is tender, then removethe bay leaves. Purée with a stick blender (or ladle into ablender in batches) until very smooth. Season to taste andadd a pinch more sugar if it needs it. The soup can now becooled and chilled for up to 2 days, or frozen for up to 3months.
To serve, reheat the soup, stirring in the milk – try notto let it boil. Serve in small bowls for the children withcheesy sausage rolls then later in bowls for the adults asHot Bloody Mary soup (see 'Goes well with' recipes,below).
Creamy tomato soup
Nutrition: per serving (10)
180 6g 2g 26g 17g 5g 6g 1.2g
PREP: 30 MINSCOOK: 45 MINS
EASY SERVES 6 ADULTSAND 6 KIDS
kcal fat saturates carbs sugars fibre protein salt
3 tbsp
2 , chopped
2 sticks, chopped
300g , chopped
500g , diced
4 bay leaves
5 tbsp tomato purée
2 tbsp
2 tbsp red or white wine vinegar
4 x 400g cans chopped tomatoes
500g passata
3 vegetable stock cubes
400ml whole milk
olive oil
onions
celery
carrot
potato
sugar
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Creamy tomato soup
/
Ingredients
1.
2.
3.
Recipe from Good Food magazine, November 2012
Method
Put the oil, onions, celery, carrots, potatoes and bayleaves in a big casserole dish, or two saucepans. Frygently until the onions are softened – about 10-15 mins.Fill the kettle and boil it.
Stir in the tomato purée, sugar, vinegar, choppedtomatoes and passata, then crumble in the stock cubes.Add 1 litre boiling water and bring to a simmer. Cover andsimmer for 15 mins until the potato is tender, then removethe bay leaves. Purée with a stick blender (or ladle into ablender in batches) until very smooth. Season to taste andadd a pinch more sugar if it needs it. The soup can now becooled and chilled for up to 2 days, or frozen for up to 3months.
To serve, reheat the soup, stirring in the milk – try notto let it boil. Serve in small bowls for the children withcheesy sausage rolls then later in bowls for the adults asHot Bloody Mary soup (see 'Goes well with' recipes,below).
Creamy tomato soup
Nutrition: per serving (10)
180 6g 2g 26g 17g 5g 6g 1.2g
PREP: 30 MINSCOOK: 45 MINS
EASY SERVES 6 ADULTSAND 6 KIDS
kcal fat saturates carbs sugars fibre protein salt
3 tbsp
2 , chopped
2 sticks, chopped
300g , chopped
500g , diced
4 bay leaves
5 tbsp tomato purée
2 tbsp
2 tbsp red or white wine vinegar
4 x 400g cans chopped tomatoes
500g passata
3 vegetable stock cubes
400ml whole milk
olive oil
onions
celery
carrot
potato
sugar
Want to receive regular food and recipe web notifications from us? Yes Not Now
/
Ingredients
1.
2.
3.
Recipe from Good Food magazine, November 2012
Method
Put the oil, onions, celery, carrots, potatoes and bayleaves in a big casserole dish, or two saucepans. Frygently until the onions are softened – about 10-15 mins.Fill the kettle and boil it.
Stir in the tomato purée, sugar, vinegar, choppedtomatoes and passata, then crumble in the stock cubes.Add 1 litre boiling water and bring to a simmer. Cover andsimmer for 15 mins until the potato is tender, then removethe bay leaves. Purée with a stick blender (or ladle into ablender in batches) until very smooth. Season to taste andadd a pinch more sugar if it needs it. The soup can now becooled and chilled for up to 2 days, or frozen for up to 3months.
To serve, reheat the soup, stirring in the milk – try notto let it boil. Serve in small bowls for the children withcheesy sausage rolls then later in bowls for the adults asHot Bloody Mary soup (see 'Goes well with' recipes,below).
Creamy tomato soup
Nutrition: per serving (10)
180 6g 2g 26g 17g 5g 6g 1.2g
PREP: 30 MINSCOOK: 45 MINS
EASY SERVES 6 ADULTSAND 6 KIDS
kcal fat saturates carbs sugars fibre protein salt
3 tbsp
2 , chopped
2 sticks, chopped
300g , chopped
500g , diced
4 bay leaves
5 tbsp tomato purée
2 tbsp
2 tbsp red or white wine vinegar
4 x 400g cans chopped tomatoes
500g passata
3 vegetable stock cubes
400ml whole milk
olive oil
onions
celery
carrot
potato
sugar
Want to receive regular food and recipe web notifications from us? Yes Not Now
Recipe from Good Food magazine, November 2012
/
Ingredients
1.
2.
Recipe from Good Food magazine, March 2009
Method
Heat oven to 180C/fan 160C/gas 4 and line a 10-holemuffin tin with paper cases. Whizz the chocolate into smallpieces in a food processor. In the largest mixing bowl youhave, tip in the flour, sugar, cocoa, oil, 100ml souredcream, eggs, vanilla and 100ml water. Whisk everythingtogether with electric beaters until smooth, then quickly stirin 100g of the whizzed-up chocolate bits. Divide betweenthe 10 cases, then bake for 20 mins until a skewer insertedcomes out clean (make sure you don’t poke it into achocolate chip bit). Cool on a wire rack.
To make the icing, put the remaining chocolate bits,soured cream and 3 tbsp sugar in a small saucepan. Heatgently, stirring, until the chocolate is melted and you havea smooth icing. Chill in the fridge until firm enough to swirlon top of the muffins, then tuck in.
Easy chocolate cupcakes
Nutrition: per cake
534 31g 11g 62g 46g 0g 6g 0.3g
PREP: 15 MINS - 20 MINSCOOK: 20 MINSplus chilling
EASY MAKES 10
kcal fat saturates carbs sugars fibre protein salt
300g , broken into chunks - don'tuse one with a high cocoa content
200g self-raising flour
200g light muscovado sugar, plus 3 tbsp extra
6 tbsp cocoa
150ml , plus a little extra for greasing
284ml pot soured cream
2
1 tsp vanilla extract
dark chocolate
sunflower oil
eggs
Recipe TipMOCHA CAKE
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Ingredients
1.
2.
Recipe from Good Food magazine, March 2009
Method
Heat oven to 180C/fan 160C/gas 4 and line a 10-holemuffin tin with paper cases. Whizz the chocolate into smallpieces in a food processor. In the largest mixing bowl youhave, tip in the flour, sugar, cocoa, oil, 100ml souredcream, eggs, vanilla and 100ml water. Whisk everythingtogether with electric beaters until smooth, then quickly stirin 100g of the whizzed-up chocolate bits. Divide betweenthe 10 cases, then bake for 20 mins until a skewer insertedcomes out clean (make sure you don’t poke it into achocolate chip bit). Cool on a wire rack.
To make the icing, put the remaining chocolate bits,soured cream and 3 tbsp sugar in a small saucepan. Heatgently, stirring, until the chocolate is melted and you havea smooth icing. Chill in the fridge until firm enough to swirlon top of the muffins, then tuck in.
Easy chocolate cupcakes
Nutrition: per cake
534 31g 11g 62g 46g 0g 6g 0.3g
PREP: 15 MINS - 20 MINSCOOK: 20 MINSplus chilling
EASY MAKES 10
kcal fat saturates carbs sugars fibre protein salt
300g , broken into chunks - don'tuse one with a high cocoa content
200g self-raising flour
200g light muscovado sugar, plus 3 tbsp extra
6 tbsp cocoa
150ml , plus a little extra for greasing
284ml pot soured cream
2
1 tsp vanilla extract
dark chocolate
sunflower oil
eggs
Recipe TipMOCHA CAKE
/
Ingredients
1.
2.
Recipe from Good Food magazine, March 2009
Method
Heat oven to 180C/fan 160C/gas 4 and line a 10-holemuffin tin with paper cases. Whizz the chocolate into smallpieces in a food processor. In the largest mixing bowl youhave, tip in the flour, sugar, cocoa, oil, 100ml souredcream, eggs, vanilla and 100ml water. Whisk everythingtogether with electric beaters until smooth, then quickly stirin 100g of the whizzed-up chocolate bits. Divide betweenthe 10 cases, then bake for 20 mins until a skewer insertedcomes out clean (make sure you don’t poke it into achocolate chip bit). Cool on a wire rack.
To make the icing, put the remaining chocolate bits,soured cream and 3 tbsp sugar in a small saucepan. Heatgently, stirring, until the chocolate is melted and you havea smooth icing. Chill in the fridge until firm enough to swirlon top of the muffins, then tuck in.
Easy chocolate cupcakes
Nutrition: per cake
534 31g 11g 62g 46g 0g 6g 0.3g
PREP: 15 MINS - 20 MINSCOOK: 20 MINSplus chilling
EASY MAKES 10
kcal fat saturates carbs sugars fibre protein salt
300g , broken into chunks - don'tuse one with a high cocoa content
200g self-raising flour
200g light muscovado sugar, plus 3 tbsp extra
6 tbsp cocoa
150ml , plus a little extra for greasing
284ml pot soured cream
2
1 tsp vanilla extract
dark chocolate
sunflower oil
eggs
Recipe TipMOCHA CAKE
Easy chocolate cupcakes
Recipe from Good Food magazine, March 2009
Scones
Recipe from bbcfood.com
/
Ingredients
1.
2.
3.
Recipe from bbcgoodfood.com, July 2012
Method
Children: Weigh out the ingredients. Older childrencan do this by themselves with supervision and little onescan help to pour or spoon ingredients into the weighingscales. Put 50g butter, 100g milk or dark chocolate, brokeninto chunks and 3 tbsp golden syrup in a saucepan ormicrowavable bowl. Put 100g cornflakes in another largebowl.
Grown ups: Melt the weighed butter, chocolate andgolden syrup in the saucepan over a low heat or briefly inthe microwave. Allow to cool a little before pouring over thecornflakes.
Children: Stir the ingredients together gently using awooden spoon. Spoon the mixture into 12 cupcake casesarranged on a muffin tray (or baking sheet, if you don’thave one). Grown ups will need to do this for youngerchildren or simply arrange on a tray and let the messhappen. Put in the fridge to set.
Cooking with kids: Chocolatecornflake cakes
Nutrition: per cake
121 6.1g 3.7g 15.1g 9g 0.3g 1.3g 0.3g
PREP: 10 MINSCOOK: 5 MINSplus chilling
EASY MAKES 12
kcal fat saturates carbs sugars fibre protein salt
50g
100g milk or , broken into chunks
3 tbsp
100g cornflake
butter
dark chocolate
golden syrup
Want to receive regular food and recipe web notifications from us? Yes Not Now
Discover more than 10,000 fantastic recipes on BBC Food
Scones
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Makes 10 scones
Dietary
Scones are the easiest British teatime treat and chances are that you will haveall the ingredients for this recipe already.
Each serving provides 150 kcal, 3.5g protein, 20g carbohydrates (of which3.5g sugars), 6g fat (of which 3.5g saturates), 1g fibre and 0.4g salt.
Ingredients
225g/8oz self raising flourpinch of salt55g/2oz butter25g/1oz caster sugar150ml/5fl oz milk1 free-range egg, beaten, to glaze (alternatively use a little milk)
Method
1. Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a bakingtray.
2. Mix together the flour and salt and rub in the butter. Stir in the sugarand then the milk to get a so dough
Discover more than 10,000 fantastic recipes on BBC Food
Scones
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Makes 10 scones
Dietary
Scones are the easiest British teatime treat and chances are that you will haveall the ingredients for this recipe already.
Each serving provides 150 kcal, 3.5g protein, 20g carbohydrates (of which3.5g sugars), 6g fat (of which 3.5g saturates), 1g fibre and 0.4g salt.
Ingredients
225g/8oz self raising flourpinch of salt55g/2oz butter25g/1oz caster sugar150ml/5fl oz milk1 free-range egg, beaten, to glaze (alternatively use a little milk)
Method
1. Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a bakingtray.
2. Mix together the flour and salt and rub in the butter. Stir in the sugarand then the milk to get a so dough
Discover more than 10,000 fantastic recipes on BBC Food
Scones
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Makes 10 scones
Dietary
Scones are the easiest British teatime treat and chances are that you will haveall the ingredients for this recipe already.
Each serving provides 150 kcal, 3.5g protein, 20g carbohydrates (of which3.5g sugars), 6g fat (of which 3.5g saturates), 1g fibre and 0.4g salt.
Ingredients
225g/8oz self raising flourpinch of salt55g/2oz butter25g/1oz caster sugar150ml/5fl oz milk1 free-range egg, beaten, to glaze (alternatively use a little milk)
Method
1. Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a bakingtray.
2. Mix together the flour and salt and rub in the butter. Stir in the sugarand then the milk to get a so dough
Discover more than 10,000 fantastic recipes on BBC Food
Scones
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Makes 10 scones
Dietary
Scones are the easiest British teatime treat and chances are that you will haveall the ingredients for this recipe already.
Each serving provides 150 kcal, 3.5g protein, 20g carbohydrates (of which3.5g sugars), 6g fat (of which 3.5g saturates), 1g fibre and 0.4g salt.
Ingredients
225g/8oz self raising flourpinch of salt55g/2oz butter25g/1oz caster sugar150ml/5fl oz milk1 free-range egg, beaten, to glaze (alternatively use a little milk)
Method
1. Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a bakingtray.
2. Mix together the flour and salt and rub in the butter. Stir in the sugarand then the milk to get a so dough
Method1. Heat the oven to 220C/200C Fan/Gas 7 and lightly grease a baking tray.
2. Mix together the flour and salt and rub in the butter. Stir in the sugar and then the milk to get a soft dough
3. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking tray. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
4. Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes, or until well risen and golden-brown.
5. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.
Shortbread
Recipe from bbcfood.com
/
Ingredients
1.
2.
3.
Recipe from bbcgoodfood.com, July 2012
Method
Children: Weigh out the ingredients. Older childrencan do this by themselves with supervision and little onescan help to pour or spoon ingredients into the weighingscales. Put 50g butter, 100g milk or dark chocolate, brokeninto chunks and 3 tbsp golden syrup in a saucepan ormicrowavable bowl. Put 100g cornflakes in another largebowl.
Grown ups: Melt the weighed butter, chocolate andgolden syrup in the saucepan over a low heat or briefly inthe microwave. Allow to cool a little before pouring over thecornflakes.
Children: Stir the ingredients together gently using awooden spoon. Spoon the mixture into 12 cupcake casesarranged on a muffin tray (or baking sheet, if you don’thave one). Grown ups will need to do this for youngerchildren or simply arrange on a tray and let the messhappen. Put in the fridge to set.
Cooking with kids: Chocolatecornflake cakes
Nutrition: per cake
121 6.1g 3.7g 15.1g 9g 0.3g 1.3g 0.3g
PREP: 10 MINSCOOK: 5 MINSplus chilling
EASY MAKES 12
kcal fat saturates carbs sugars fibre protein salt
50g
100g milk or , broken into chunks
3 tbsp
100g cornflake
butter
dark chocolate
golden syrup
Want to receive regular food and recipe web notifications from us? Yes Not Now
3/26/2020 Shortbread recipe - BBC Food
https://www.bbc.co.uk/food/recipes/shortbread_1290 2/2
Shortbread
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Makes 20-24 shortbread
Dietary
Try making these easy, buttery shortbread biscuits as homemade Christmaspresents, with chocolate chips worked into the dough.
Ingredients
125g/4oz butter55g/2oz caster sugar, plus extra to finish180g/6oz plain flour
Method
1. Heat the oven to 190C/375F/Gas 5.2. Beat the butter and the sugar together until smooth.3. Stir in the flour to get a smooth paste. Turn on to a work surface and
gently roll out until the paste is 1cm/½in thick.4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with
caster sugar and chill in the fridge for 20 minutes.5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set
aside to cool on a wire rack.
3/26/2020 Shortbread recipe - BBC Food
https://www.bbc.co.uk/food/recipes/shortbread_1290 2/2
Shortbread
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Makes 20-24 shortbread
Dietary
Try making these easy, buttery shortbread biscuits as homemade Christmaspresents, with chocolate chips worked into the dough.
Ingredients
125g/4oz butter55g/2oz caster sugar, plus extra to finish180g/6oz plain flour
Method
1. Heat the oven to 190C/375F/Gas 5.2. Beat the butter and the sugar together until smooth.3. Stir in the flour to get a smooth paste. Turn on to a work surface and
gently roll out until the paste is 1cm/½in thick.4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with
caster sugar and chill in the fridge for 20 minutes.5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set
aside to cool on a wire rack.
3/26/2020 Shortbread recipe - BBC Food
https://www.bbc.co.uk/food/recipes/shortbread_1290 2/2
Shortbread
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Makes 20-24 shortbread
Dietary
Try making these easy, buttery shortbread biscuits as homemade Christmaspresents, with chocolate chips worked into the dough.
Ingredients
125g/4oz butter55g/2oz caster sugar, plus extra to finish180g/6oz plain flour
Method
1. Heat the oven to 190C/375F/Gas 5.2. Beat the butter and the sugar together until smooth.3. Stir in the flour to get a smooth paste. Turn on to a work surface and
gently roll out until the paste is 1cm/½in thick.4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with
caster sugar and chill in the fridge for 20 minutes.5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set
aside to cool on a wire rack.
Method1. Heat the oven to 190C/375F/Gas 5.
2. Beat the butter and the sugar together until smooth.
3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
