Tulliallan Primary School

Recipe Book

Recipe Book

Page Number3 Sweet Potato & Red Pepper Soup4 Hot Dragon Toasts5 Bacon Whirls6 Crunchy Krispie Slice7 Norwegian Pancakes8 Chicken Kebab9 Easy Fast Pizza’s10 Highlander Chicken11 Curry in a Hurry12 Meat Loaf13 Coconut Chicken Curry14 Lasagne15 Tandoori Chicken16 Red Thai Chicken Curry17 Banana Loaf18 Mars Bar Cake19 Yoghurt Loaf20 Marshmallow Slice21 Christmas Pudding22 Flapjacks23 Malteser Slice24 Chocolate Cake25 Iced Sponge26 Banana Cake27 Chocolate Truffles28 Malteser Tray Bake29 5 minute Chocolate Mug30 Mini Banana Muffins31 Norwegian Chocolate Cake32 Pavlova33 Weetabix Brownies34 Tropical Christmas Cake35 Peppermint Creams36 Crunchie Cake37 Tangy Lemon Tart38 Chocolate Cake – Super Kids39 Meringues40 Very Special Hot Chocolate41 Mix Up a Mud Pie42 Microwave Tablet43 Mars Bar Cheesecake44 Apply Raspberry Crumble45 Apple Traybake46 Chocolate Cake with Chocolate Icing47 Chocolate Tiffin

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Recipe Book

Sweet Potato & Red Pepper SoupAva Beveridge – Nursery PM

1 leek2 red peppers4 carrots2 cloves garlic2 medium sweet potatoes2 vegetable stock cubes

Chop all vegetables & cook gently in a little oil just to soften. Cover the vegetables with boiling water & 2 vegetable stock cubes. Bring to the boil & then simmer for 20 mins. Let cool then blend until smooth. Lovely!!

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Recipe Book

Hot Dragon ToastsAndrew Bell – P1

3oz cheddar cheese, gratedKnob of soft margarine1 tbsp of milkSalt and pepper2 large thick slices of bread

Have ready 2 warm plates.

Place grated cheese in bowl, add knob of margarine (conker sized), then milk, salt and pepper. Mix altogether with a wooden spoon to make a paste. Leave it ready. Put slices of bread under the grill and watch them until they are toasted on one side. Take them from the grill and spread untoasted side thickly with cheesy mixture, spread it right to the edges. Put back under the grill until golden brown.

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Recipe Book

Bacon WhirlsDemi Nicol – P2

Pack of baconPuff pastry

Roll out puff pastry into a large square shape. Place the bacon on the pastry until pastry is completely covered. Roll the pastry and the bacon into a swiss roll style, then cut the pastry into slices and place on a baking tray. Put in the oven until the pastry is ready then take out and enjoy. Yummy hot or cold!!

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Recipe Book

Crunchy Krispie Slice

1 ½ cups Rice Krispies1 cup roasted peanuts1 cup mixed fruit1 cup coconut100g marshmallows60g margarine

For Icing1 ½ cups icing sugar1 tbsp cocoa1 tsp marg1 tbsp milk

Grease a swiss roll tin. Combine Rice Krispies, peanuts, fruit and coconut in bowl. SLOWLY melt marg and marshmallows in pan and stir in to mixing bowl. Press mixture into tin, spread with icing and refrigerate.

For Icing Sift icing sugar and cocoa. Stir in marg and mil to a stiff paste. Stir over hot water until spreadable.

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Recipe Book

Norwegian PancakesCharlie Allen P1

250g plain flour1 tsp salt1 pint full-fat milk3 eggs Butter for frying

Put ingredients into a bowl and whisk. Put butter into a large frying pan and heat until very hot. Add a ladleful of mixture to the pan. Turn over when bubbles start to appear. Repeat until all mixture is finished. Serve with jam, sugar and lemon, or ice-cream and chocolate sauce.

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Recipe Book

Chicken Kebab

500g minced boneless chicken2 tbsp gram flour1 medium sized egg1 medium sized onion1 medium sized potato3 green chillies1 tsp salt1 tsp garam masala

Add potato, onion & green chillies to food processor & grind until very finely chopped. Put mixture into large bowl, add chicken, salt, garam masala & gram flour. Mix well with hands. Add egg then mix well. Leave mixture in fridge for ½ hr. Divide mixture into 7 equal portions & form into ball shapes. Flatten to make burger type shape. Either shallow fry on medium heat or place kebabs under medium/hot grill. Turn occasionally until fully cooked. Serve with salad & raita or ketchup………..Enjoy!!!!

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Recipe Book

Easy Fast Pizza’s

1 soft tortilla wrapTomato PureeMixed herbsMozzarella cheese – gratedCheddar cheese – optionalToppings of your choice – ham, pineapple, pepperoni etc

Take tortilla, spread tomato puree over & mozzarella cheese. Sprinkle with herbs, put on toppings & extra cheese. Place in oven for 3-5 mins at 180°C

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Recipe Book

Highlander ChickenKira Lattka – Nursery

4 chicken breasts5oz double cream2 glasses of white wine1 haggis4 oz mushrooms

Cook haggis according to instructions. Cook chicken in oven for 15 mins at 190°C, cut along the side of each breast and stuff with haggis, cover with foil and cook for a further 15-20 mins. Add sliced mushrooms and wine to a pot and simmer for 20 mins, add cream then pour over chicken and serve with baby potatoes/rice and fresh vegetables.

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Recipe Book

Curry in a HurryConnor Lattka – P5

1 can of chopped tomatoesCooked chicken/prawnsCurry powderTomato pureeChopped onion and garlicLarge tbsp of branston pickle

Fry onion, garlic and curry powder in fry light, add chicken/prawns, tin of tomatoes, tomato puree and branston pickle.

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Recipe Book

Meat LoafScott Lawrence – P2

1 tbsp oil1 onion, finely chopped2 smoked streaky bacon rashers, rinded & chopped500g pork mince100g/4oz fresh breadcrumbs1 medium egg, beaten1 tsp salt2 tbsp tomato puree1 tbsp dried tarragon or thyme

For the Topping2 smoked streaky bacon rashers25g/1oz breadcrumbs50g/2oz cheddar cheese

Preheat oven to 180°C/Gas 4/fan oven 160°C. Heat oil in a frying pan & fry onion for 3-4 mins until softened. Transfer to a bowl. Mix in the bacon, mince, breadcrumbs, egg, salt, tomato puree & dried herbs. Press into a 450g/1lb loaf tin. Bake uncovered for 1 hour.

To make the topping, dry-fry the bacon until crisp. Remove from the pan. Fry the breadcrumbs in the bacon fat for 2 mins until just golden. Stir into a bow with the cheese & crumble in the bacon. 5 mins before the end of cooking, sprinkle the topping over the meatloaf and return to the oven for 5 mins. Leave to stand for 10mins, loosen the sides with a knife & remove.

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Recipe Book

Coconut Chicken CurryJason Lawrence – P5

4 skinless, boneless chicken breasts2 level tsp cornflour300ml (1/2 pint) thick plain yoghurt1 onion2 tblsp of veg oil2 cloves of garlic½ tsp of ground ginger½ tsp of ground turmeric2 tsp of coriander1 tsp of ground cumin150ml (1/4 pint) coconut milk1 chicken stock cube, mixed with 75ml (3fl oz) boiling waterPinch of salt & pepper2 tbsp chopped fresh coriander

Cut chicken into 3 equal sized pieces. Mix the cornflour & 2 tbsp of yoghurt in a bowl then mix in the rest of the yoghurt a little at a time. Chop onion & put into large pan with oil. Cook on low for 10 mins, then take off the heat. Add the garlic, ginger, turmeric, coriander & cumin, gently heat for 2 mins stirring all the time. Turn the heat down very low & add the chicken. Add & stir in the yoghurt mixture, 1 tbsp at a time. Stir in the coconut milk and stock, a little at a time. Mix in salt & pepper then put lid on pan. Cook curry on low heat for 30 mins, stirring often. Check chicken is cooked, if not, cook for further 5-10 mins. Stir in chopped coriander.

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Recipe Book

LasagneMark Brown – P3

1lb steak mince2 carrots, grated or finely chopped2 sticks celery, finely chopped1 onion, finely chopped1 jar of passatta (sieved tomatoes)Mushrooms1 tbsp tomato puree1 clove of garlic, minced¼ pint milk for Bolognese mixtureLasagne sheets¼ milk for cheese sauce4 oz grated cheese1 tbsp flour & butter

Sauté onion, garlic, celery and carrot until soft. Brown mince, add milk & simmer until most milk evaporates. Add puree, passatta and mushrooms, simmer for at least 1 hour. To make cheese sauce, melt butter and flour, gradually add milk, stirring continuously, when thicken add cheese. Assemble in ovenproof dish. Layer lasagne, then Bolognese, then cheese sauce. Put in oven Gas mark 5 for 30 mins.

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Recipe Book

Tandoori Chicken

10 chicken drumsticks2 cloves of garlicSmall piece of ginger1 tsp veg oil1 tsp lemon juice2 tsp chilli powder1 tsp salt1 tsp coriander powder3 tsp tandoori masala powder250g plain natural yoghurt

Wash drumsticks and leave to dry. Crush garlic and ginger into a fine paste. In a large bowl, add yoghurt, garlic and ginger paste, veg oil, lemon juice, chilli powder, salt, coriander, masala powder and mix well. Add chicken to mixture, making sure it is evenly coated. Cover and leave mixture in fridge overnight. Transfer into an ovenproof dish , and cover with kitchen foil. Put into pre-heated oven for 50 minutes. (220°C) After 50 minutes, lower oven to 100°C. Remove foil from dish, and put back in oven for 10 minutes. Serve chicken with raita, salad or ketchup.

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Recipe Book

Red Thai Chicken CurryGregor Ross P5

3-4 Chicken breasts, cut into strips2 tablespoons of oil1 heaped teaspoon of red curry paste1 tin of coconut milk3 spring onionsgreen beans, cut into small piecesbaby sweetcorn, cut into small pieces½ yellow or orange pepper, cut finely1 limeBoiled rice

Heat oil in frying pan, then add curry paste and mix well with oil. Add strips of chicken and fry. Then add all vegetables and gently cook until tender, roughly 20 mins. Add a little water to help cook veg, then add ¾ of coconut milk and simmer for 10 mins. Taste. If too spicy, add rest of coconut milk. Serve with boiled rice and a squeeze of fresh lime.

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Recipe Book

Banana LoafRyan Ford-Armstrong – P5

100g/4oz butter softened175g/6oz caster sugar2 eggs2 ripe bananas mashed225g/8oz self-raising flour1 tsp baking powder2 tblsp milk

Lightly grease the loaf tin and line it with non-stick parchment paper. Preheat oven to 180°C/350°F/Gas Mark 4. Measure all the ingredients into a mixing bowl and beat for about 2mins until well blended. Spoon the mixture into the prepared tin. Bake for about 1hr, until well risen and golden brown. Leave cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out.

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Recipe Book

Mars Bar CakeCalum Ramsay P7 & Drew Ramsay P2

4 Mars Bars chopped4oz marg2 desert spoons syrup or honey3-4oz rice crispiesBlock cooking chocolate

Melt the Mars Bars, marg & syrup together. Add in the rice crispies & mix until all the rice crispies are covered in the mixture. Pour the mixture into a baking tray. Melt the cooking chocolate & pour over mixture in baking tray. Place tray in fridge until hard, once hard cut into squares. Eat!!

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Recipe Book

Yoghurt LoafAaron Bell – P4

Use empty carton as a measure1 carton of yoghurt (lemon, orange or toffee flavour)1 carton of vegetable oil2 cartons of castor sugar3 cartons of self raising flour1 pinch of salt2 eggs

Mix all ingredients well in a large bowl and empty into 2, 2lb loaf tins. Bake at 300°F/gas mark 2 for 35 mins.

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Recipe Book

Marshmallow SliceCameron Dickson – P7T

15 digestives biscuits – crushed15 glace cherries – chopped15 marshmallows – chopped½ tin condensed milk

Mix all above ingredients together. Roll into sausage shape, coat with desiccated coconut. Cover with foil and refrigerate for ½ hr, cut into slices.

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Recipe Book

Christmas PuddingHolly Jane Trevett

1lb flour1lb suet1lb sultanas1lb currants2oz sweet almonds1lb raisins 1lb Derma sugar½ lb mixed peel8 o 10 eggs2 tsp mixed spice1 nutmeg1 glass of sherry or brandy

Wash and pick currants, stone raisins, chop the peel. Put all ingredients into a bowl & mix thoroughly with the well beaten eggs ad enough brandy or sherry to moisten; pour into well-buttered moulds, cover with buttered paper. Steam 8 or 9 hrs, serve with brand sauce or hard sauce.

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Recipe Book

FlapjacksCatherine Paterson – P2

100g/4oz butter50g/2oz soft brown sugar4 tblsp golden syrup250g/9oz porridge oats(Can also add 2 tblsp of sultanas or dried apricots or some chocolate chips)

Preheat oven to 180°C/350°F/Gas Mark 4. Butter a square baking tin (20cm/8” shallow) Put butter, sugar and syrup in a saucepan. Stir the sauce over a low heat until butter has melted and sugar dissolved. Add oats (plus any extras) to the pan and stir well. Pour mixture into tin and press down firmly until about 5cm/2” thick. Bake in oven for 20-25mins until golden. Leave to cool, then cut into squares or rectangles.

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Recipe Book

Malteser SliceKira Lattka – Nursery

4oz margarine3 tblsp syrup5oz milk chocolate8oz digestive biscuits (crushed roughly)8oz maltesers (cut in half)14oz white chocolate

Melt margarine, syrup and milk chocolate together. Add the crushed biscuits and maltesers. Mix well and spread over a swiss roll tin or similar. Place in fridge to set (approx. 1hr). Melt white chocolate and spread over. Once set, cut into squares.

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Recipe Book

Chocolate CakeHolly Jane Trevett

6oz butter4oz flour3oz sugar8oz chocolate1 tsp vanilla4 eggsBaking Powder

Cram butter and sugar together, add 1 egg, flour and chocolate. Add the remainder of the eggs then add the vanilla. Lastly put in half a teaspoon of baking powder. Bake steadily in a medium oven from between 1 to 1 ½ hrs.

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Recipe Book

Iced SpongeSarah Fraser

4oz/125g stork marg4oz/125g castor sugar2 eggs4oz/125g self raising flour sieved with 1 tsp baking powderIcing sugar to decorate

Pre-heat oven to 160°C/Gas Mark 3. Prepare and grease an 8 inch cake tin. Place all ingredients into a bowl and beat well with wooden spoon for 2-3mins. Place into baking tin and bake for 35 mins until cooked. When cool, decorate with icing sugar.

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Recipe Book

Banana CakeConnor Jones, Nursery

6 oz butter12 oz caster sugar4 eggs1 lb 4 oz bananas – chopped into large pieces1 lb plain flour3 tsp baking powder1 pinch salt

(optional – 4 oz chopped nuts)

Cream butter and sugar together. Add eggs one at a time. Add bananas and flour, baking powder and salt. Mix well. Divide mixture into 2 lined and greased loaf tins and bake at 170°C till golden brown and cooked through. – Approx 45 minutes. Skewer or knife should come out clean when checking if cooked through.

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Recipe Book

Chocolate TrufflesAdapted from recipes submitted by Ryan McCarthy Lee P4, Angus Foster Nursery, Jodi Duffin P7J

1 pkt digestive biscuits crushed (about 12)2 tbsp drinking chocolate1 small tin condensed milk chocolate vermicelli2 oz coconut2 oz margarine

Melt margarine and condensed milk in pan. Add to digestive biscuits, coconut and drinking chocolate mixture. Mix well. Roll into balls then coat in vermicelli (or coconut if preferred). Leave to set in the fridge.

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Recipe Book

Malteser Tray BakeRebecca Davis P7

4 oz margarine3 tbsp syrup5 oz milk cooking chocolate8 oz crushed digestive biscuits8 oz maltesers cut in half14 oz milk or white chocolate

Melt margarine, syrup and cooking chocolate together. Add biscuits and maltesers. Mix well and spread over a greased swiss roll tin. Cover with melted white or milk chocolate. Set in fridge and cut into squares.

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Recipe Book

5 minute Chocolate MugNathaniel Strickland Nursery

4 tbsp cake flour 3 tbsp milk4 tbsp sugar 3 tbsp oil2 tbsp cocoa 3 tbsp chocolate drops 1 egg (optional)

1 Mug

Ad dry ingredients to mug. Crack egg, add to mug and mix well. Pour in milk and oil and mix well. Add chocolate drops or vanilla essence if desired. Pour into mug and microwave for 3 minutes on full power. Wait until the cake stops rising and sets in the mug. Run a knife around the side of the mug and tip the still warm cake onto a saucer. Sit back and enjoy with coffee – you deserve it!

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Recipe Book

Mini Banana MuffinsCraig Bainton – P1T

3oz/85g soft brown sugar3oz/85g butter or marg2 ripe bananas mashed1 egg4 fl oz/125ml skimmed milk7oz/200g self-raising flourPinch of salt½ tsp/2.5ml nutmeg

Pre-heat oven to 190°C/375°F/gas mark 5. Lightly butter or oil 12 muffin tins or line with 12 paper muffin cases. In a bowl, mix together the sugar, butter or marg, mix in the mashed bananas. Beat in the egg & milk, fold in the flour, salt & nutmeg. Spoon into the prepared muffin tin & bake for about 20 mins or until golden brown & firm to the touch.

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Recipe Book

Norwegian Chocolate CakeSolveig P4

Ingredients for cake200 ml of veg oil300 ml sugar4 eggs 3 tablespoons of cocoa powder400 ml plain flour2 teaspoons of baking powder

Ingredients for icing200g of full fat butter250g icing sugarCocoa powder2 tablespoons of coffeePre-heat oven to 180-200°C

Put all cake ingredients into a mixing bowl and whisk until smooth. Pour mix into tin and bake for 30-40 mins. It will be ready when you can poke a knife into it and the knife comes out lean.

To make icing, mix soft butter with enough icing sugar to give a soft, creamy texture. Using a heavy-duty mixer, throw in cocoa and coffee. Add 1 or 2 eggs for a fluffier texture. You will see the mixture change, so stop mixing when this happens. When the cake has cooled down, slice in two and fill with mixture. Put the rest on top and decorate with sweets.

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Recipe Book

PavlovaTiffany Aitken P7

4 egg whites7oz caster sugar1 dessertspoon cornflourFew drops of vanilla essence1 teaspoon vinegar1 small carton of double cream1 small tin of condensed milkJuice of two lemonsFruit or berries to decoratePre-heat oven gas 1 ½-2 or 200°F

Base:Beat egg whites gradually adding sugar. Add cornflour, vinegar and vanilla essence. Beat well until meringue mixture is quite stiff. Spread meringue on baking sheet on a large baking tray. Place in oven for an hour, and then turn off oven and leave meringues to dry out in oven.

Top:Mix together beaten cream, condensed milk and lemon juice. Press meringue lightly with fingers, and cover top with cream mixture. Take care not to break meringue round edges. Decorate with your choice of fruit or berries.

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Recipe Book

Weetabix BrowniesCameron Dickson P1T

4 crushed weetabix4oz caster sugar4oz self-raising flour2 tbsp cocoa powderPkt chocolate drops, chopped up

Mix ingredients together in a bowl. Melt 4oz of butter and mix into mixture along with an egg. Put in a baking tray that has been lined with greaseproof paper. Bake for 15 minutes at 180°C.

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Recipe Book

Tropical Christmas CakeHolly McMahon P1

8oz can pineapple slices 2oz butter or marg6oz butter or marg 8oz icing sugar4oz cater sugar 2oz desiccated coconut2 large eggs8oz self-raising flour4oz sultanas3oz glace cherries4oz chopped mixed peel2oz desiccated coconut

Drain pineapple slices and chop (keeping juice to one side). Blend butter, sugar and eggs together, then add flour and 3 tblsp of the reserved juice and mix well. Add pineapple, cherries, mixed peel, sultanas and coconut. Place the mixture into a 2 ½ pint ring mould and bake in a pre-heated oven 170°C/gas mark 3 for 1 hour.

To make the frosting- melt butter in a pan, stir in the icing sugar, coconut and 1 tblsp of reserved juice. Spread quickly over the cooled cake. Decorate with extra cherries/fruit if desired.

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Recipe Book

Peppermint CreamsRyan Cassidy P7

1 egg white350g icing sugar3 drops of peppermint essence2 drops of green food colouring125g milk chocolate

Whisk the egg white until frothy. Sieve in the icing sugar and mix well. Add colouring and peppermint essence. Sprinkle icing sugar onto your hands and roll teaspoon sized amounts into small balls. Then place onto a baking tray lined with greaseproof paper. Flatten each ball with a fork into discs and place in fridge for 1 hour. Melt chocolate in a bowl over a pan of hot water. Allow to cool a little, then dip ½ of each peppermint cream into it and return to fridge.

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Recipe Book

Crunchie CakeCameron Dickson P1T

4oz margarine9oz milk chocolate4 tablespoons syrup8oz crushed biscuits6 crunchies200g white chocolate- melted over the top

Melt margarine, chocolate and syrup. Do not boil. Add crushed biscuits and 5 crushed crunchies. Press into sandwich tin and allow to harden in fridge. Cover with melted white chocolate and sprinkle last crushed crunchie over the top.

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Recipe Book

Tangy Lemon TartPastry: Filling:175g plain flour 4 eggsLarge pinch of salt 175g golden caster sugar75g icing sugar Finely grated zest of 2 lemons 90g very cold butter, cubed 100ml lemon juice, approx 3 juicy lemons 1 egg yolk and 2 tbsp cold water 100ml double cream

Mix the egg yolks with the cold water. Pre-heat a baking sheet in the oven at 190°C, 175°F, gas5. Rub flour, salt, sugar and butter between your fingers until it resembles very fine breadcrumbs. Add egg yolk mixture and stir into pastry mixture with a fork. Stop when the pastry begins to come together. Turn onto floured surface and knead for a few seconds. Roll the pastry out to 0.5cm thick and fit into a loose-bottomed 24cm fluted tart tin. Trim excess pastry, leaving a 1cm border. Chill in the freezer for 10 minutes, then line with baking paper and fill with baking beans. Cook the heated baking sheet for 10 minutes. Remove paper and beans, trim edges again and cook for a further 8-10 minutes. Remove from the oven. Reduce the oven temperature to 160°C, 325°F, gas 3.

Make the filling by whisking the eggs and sugar together. Stir in the zest, lemon juice and double cream. Transfer the mixture to a jug and carefully pour into the pastry case. Bake for 35-40 minutes. The tart is ready when the lemon cream filling is almost set, but still wobbles very slightly. Cool completely on a wire rack and then remove it from the tin. As the tart cools, the filling will set perfectly. Dust with icing sugar and serve with crème fraiche and some fresh berries.

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Recipe Book

Chocolate Cake – Super KidsSolveig Sarah Heen-Allan P4

Broken biscuitsMelted butterChocolate powderMelted Chocolate

Mix all ingredients together in a bowl. Press into a tin and put into fridge.

When cold, decorate with sweets and cut into squares.

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Recipe Book

MeringuesCharlotte O’Donnell P7

3x egg whites6x granulated sugar

Heat oven to Gas mark 2 (300°F or 150°F)

Beat egg whites until stiff.

Add sugar 1oz at a time.

Pace dollops! On a baking tray lined with greaseproof paper.

Put in oven for 1 hour. Turn off oven and leave meringues in until cool.

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Recipe Book

Very Special Hot Chocolate (makes 2 drinks)Andrew Bell P1

2 heaped teaspoons of drinking chocolate2 heaped teaspoons of sugar½ pint of milk1 briquette of vanilla ice cream1 small bar of flake chocolate

Have ready 2 mugs.

Add 2 two teaspoons of drinking chocolate and sugar into a jug. Put milk into a small pan and heat gently until little bubbles show on the top. Pour milk over chocolate and sugar. Whisk together with a rotary whisk until a thick layer of froth appears on the top. Divide the mixture evenly between 2 mugs. Cut the ice cream in half and float one square on top of each drink. Crumble with flake. Enjoy!

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Recipe Book

Mix up a Mud Pie (makes 12 slices)Andrew Bell P1

Chocolate strands – hundreds and thousands1 chocolate bar for topping175g or 6oz butter1 tbsp cocoa powder125g or 4oz caster sugar125g or 4oz mixed dried fruit250g or 8oz broken biscuits

Melt butter in pan then take of heat. Add cocoa and sugars, dried fruit and biscuits. Mix it all up and put into a 20cm cake tin lined with foil. Chill in the fridge for 2 hour. Remove from tin onto a plate and cover with melted chocolate. Sprinkle with chocolate strands.

To melt chocolate, place in a bowl and put on top of a bowl containing very hot water. Allow heat to melt the chocolate.

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Recipe Book

Microwave TabletRebecca Davis P7

1 lb icing sugar195g (6.91 oz) sweetened condensed milk (not light!)2 tbsp syrup2oz butter or margarine

Using a very large microwaveable bowl combine all ingredients.

Cook on defrost for 10 minutes stirring 4 times during this period.

Cook on full power for 5 minutes. Stir and pour into a greased sandwich tin. Mark almost immediately.

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Recipe Book

Mars Bar CheesecakeConnor Lattka P5

Base – 140g or 5 oz butter melted200g or 7 oz digestive biscuits crushed1 tsp ground cinnamon

Mix together and place in the bottom of a 9” loose bottom tin. Smooth out and refrigerate.

Topping –4 large mars bars 250g or 9 oz Philadelphia cheesecocoa powder

Roughly chop up 3 mars bars slowly in a bowl over a pan of hot water. Add Philadelphia cheese. Chop up and add the remaining mars bar. Mix well. Spread over the top of digestive biscuit base. Dust with cocoa powder before serving.

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Recipe Book

Apple Raspberry CrumbleMartin

175g porridge oats150g plain flour125g brown sugar½ tsp bicarbonate of soda175g butter700g fresh or tinned apples. If fresh then cook lightly.75g raspberries fresh or frozen1 tbsp lemon juice½ tsp ground cinnamon (optional)

Lightly grease 20cm loose bottom cake tin or pie dish.Preheat oven to gas mark 5 190°C or 375°F

Mix flour, porridge, sugar and bicarbonate of soda. Stir in melted butter. Press 2/3rds of crumble mix into base and sides of tin. Mix pie filling, rasps and lemon juice. Spoon into crumble shell starting at edge and working into the centre but keeping away from sides. Cover with remaining crumble. Press gently around the edge to seal top to the bottom. Bake for 30minutes. Cool for about 1 hour before turning out. Lovely served with crème fraiche.

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Recipe Book

Apple Traybake

450g/1lb of cooking applesjuice of ½ lemon225g/8oz butter softened280g/10oz caster sugar4 eggs2 tsp vanilla extract350g/12oz SR flour2 tsp baking powderDemerara sugar to sprinkle

Oven - 108°C, Fan 160°C, gas mark 4

Grease and line a rectangular baking tin (27 x20cm) with greaseproof paper. Peel, core and thinly slice the apples, then squeeze the lemon juice over. Set aside.

Mix together the butter, caster sugar, eggs, vanilla extract, flour and baking powder. Spread half the mixture into the prepared tin. Arrange half the apples over the top of the mixture, then repeat the layers. Sprinkle over the Demerara sugar.

Bake for 40 -45 minutes until golden and springy to touch. Leave to cool for 10 minutes. Turn out of tin and remove paper. Cut into squares and serve with ice cream or custard.

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Recipe Book

Chocolate Cake

6oz margarine6oz caster sugar6oz SR flour3 large eggs1 tbsp cocoa powder

Cream the sugar and margarine, add 2oz flour followed by 1 egg. Mix well. Repeat until all flour and eggs are blended in then add the cocoa and mix well.

Turn in to 2 x 7” round tins and bake in a moderate oven 180°C, 350°F or gas mark 4 for 20 – 25 minutes.

Chocolate Icing

2 ½ oz margarine1 tbsp cocoa9oz sieved icing sugar3 tbsp hot milk1 tsp vanilla essence

Melt margarine. Blend in cocoa then gradually mix in icing sugar with a little milk and essence until all the ingredients are mixed in. Beat until smooth then sandwich together the 2 sponges and cover the cake with the icing. Finish off with grated chocolate.

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Recipe Book

Chocolate TiffinDylan McFerran – P3

1 x 250g pkt digestives115g/4oz unsalted butter (+ extra for greasing)45ml/3tbsp golden syrup30ml/2 tbsp cocoa powder50g/2oz sultanas/raisins115g/4oz milk chocolate

Break biscuits into a plastic bag then crush with a rolling pin to make crumbs. Lightly grease a tray with butter. Put the butter & syrup into a saucepan and melt over a low heat, stirring occasionally. Stir in the cocoa powder, then add sultanas/raisins and biscuits (could use maltesers halved in you prefer). Spoon mixture into a baking tray and press down with the back of a spoon to level it. Leave to chill in fridge for 15 mins. Break the chocolate into a heatproof bowl & melt over a pan of simmering water, then spread over the tray. Cut when still soft enough to cut into pieces, then put back in fridge. Best served chilled.

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Recipe Book

With thanks to all the children who submitted recipes. Thank you to all the people who typed up the recipes and Alison who put it all together. Also, thank you to Tulliallan Police College for printing it.

Issued November 2008

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