Blueberry Muffins

 Ingredients:

• 100g unsalted butter softened, plus 1 tbsp, melted, for greasing
• 140g golden caster suga
• 2 large eggs
• 140g natural yoghurt
• 2 tbsp milk
• 250g plain flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 125g pack of blueberries (or use frozen)

 Method:

1. Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with 1/4 tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
2. Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
3. Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

 Sugar-free Banana Cake

 Ingredients:

• 125g self-raising wholemeal flour
• ½ tsp baking powder
• 2 tsp ground cinnamon
• 75g sultana
• 50g butter, melted
• 2 tsp vanilla essence
• 1 egg
• 1 tbsp milk
• 3 ripe bananas, mashed

 Method:

1. Preheat the oven to 180C/ 160C fan/ gas mark 4. Grease and line a 450g loaf/1lb tin with baking parchment.
2. Weigh the flour, baking powder, cinnamon and sultanas into a bowl and mix with a wooden spoon. Then weigh the butter, vanilla essence, egg, milk and mashed bananas and put into another bowl or jug and mix with a small balloon whisk or fork. Pour the ‘wet’ banana mixture into the ‘dry’ flour mixture and combine thoroughly with a wooden spoon. Weighing needs to be very accurate when baking so help older children to measure carefully. Younger children can also get involved by spooning or pouring into the scales with adult supervision. Younger children can also beat the egg with a fork and mash the banana with a potato masher.
3. Pour the cake mixture into the prepared tin and bake for 30 - 40 mins or until a skewer inserted in the middle comes out clean. Remove from the oven, allow to cool in the tin for 10 mins then turn out.

 Carrot Cake Cookies

 Ingredients:

• 140g cream cheese
• 140g icing sugar, plus 3 tbsp
• ½ tsp vanilla extract
• 350g plain flour, plus extra for dusting your hands
• ½ tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 140g butter, softened
• 140g soft light brown sugar
• 1 egg, beaten
• 200g carrot, finely grated
• zest and juice 1 orange
• 3 tbsp finely chopped walnuts

 Method:

1. Mix together the cream cheese, 3 tbsp icing sugar and the vanilla extract in a bowl, then put in the freezer to firm up for 30 mins.
2. Meanwhile, combine the flour, baking powder and spices in a bowl. In a larger bowl, beat the butter and sugar together until creamy. Beat in the egg, followed by the carrot. Tip in the dry ingredients and mix to form a dough.
3. Line a baking sheet with baking parchment. Dust your hands with a little flour, then divide the dough into 14 balls and place on the sheet. Use the palm of your hand to flatten each one to a thin circle. Add 1 tsp of the cream cheese mixture to the centre of each one, then carefully wrap the dough up and around the filling to seal it in, pinching the top and rolling back into a rough ball to stop any of the filling leaking out.
4. When all the balls are shaped, use your palm to flatten them slightly, then put in the fridge to chill for 30 mins. Heat oven to 200C/180C fan/gas 6.
5. Bake the cookies for 20 mins until golden and crisp. Remove from the oven, let them firm up on the tray for 10-15 mins, then transfer to wire racks to cool completely.
6. Mix the icing sugar with the orange juice to a drizzling consistency. Drizzle all over the cookies, sprinkle with the walnuts and orange zest, then allow to set. Best eaten on the day they are made, but will keep in the fridge in an airtight container for up to 2 days.

 Flowerpot Bread

 Ingredients:

• 500g granary, strong, wholemeal or white bread flour
• 7g sachet fast-action dried yeast
• 1 tsp salt
• 2 tbsp olive oil, plus extra for the flowerpots
• 1 tbsp clear honey
• A little milk or oil, for brushing
• Plus any chosen toppings e.g cheese, chives, tomatoes or poppy seeds

 Method:

1. Tip the flour, yeast and salt into a large bowl. Pour in 300ml warm water, the olive oil and honey. Mix with a wooden spoon until the mixture clumps together, then tip out onto a work surface. Use your hands to stretch and knead the dough for about 10 mins, or until it’s smooth and springy. Add a little extra flour if the dough feels too sticky.
2. Brush the flowerpots with oil and line the sides with baking parchment. Divide the dough into 5 pieces and shape into smooth balls. Place one ball of dough into each flowerpot and cover with cling film. Leave in a warm place for 1 hr to rise.
3. Heat oven to 200C/180C fan/gas 6. When the dough has doubled in size, remove the cling film from the pots and gently brush with a little milk or oil. Sprinkle with your choice of topping.
4. Place the pots on a baking tray in the oven and cook for 20-25 mins until risen and golden. The pots will be very hot, so be careful when removing from the oven. Leave to cool for 10 mins before turning out and eating.

 Raspberry and White Chocolate Traybake

 Ingredients:

• 375g pack ready-rolled shortcrust pastry
• 500g mascarpone
• 100g golden caster sugar
• 100g ground almonds
• 2 large eggs
• 250g fresh raspberries
• 100g white chocolate, roughly chopped

 Method:

1. Heat oven to 160c/fan 140c/gas 4. roll out the pastry a little more on a floured surface and use to line a 30 x 20cm tin, or a Swiss roll tin. Line with greaseproof paper, fill with baking beans and cook for 10 mins. Take out the beans and paper, then return to the oven for a further 5 mins.
2. Whisk together the mascarpone, sugar, almonds and eggs until well blended. Fold in the raspberries and chocolate, then pour into the tin. Bake for 20-25 mins until just set and lightly golden. Turn off the oven, open the door and leave the tray bake to cool gradually. For the best results, chill for at least 1 hr before slicing.

 Eton Mess

 Ingredients:

• 4 meringue nests
• 300g strawberries, halved
• 300ml plain yoghurt

 Method:

1. Pop the meringue nests into a freezer bag and scrunch them up until broken into pieces.
2. Mash half of the strawberries with the back of a fork until almost smooth.
3. Layer the ingredients into serving glasses. Start with some strawberries, along with a spoonful of their juices. Mix half of the crushed meringues through the yoghurt and add some of this.
4. Top with a bit more fruit and some of the crushed meringues. Repeat until all the ingredients are used up and the glasses are full. Serve immediately.

 Hedgehog Rolls

 Ingredients:

• 500g pack brown bread mix
• 25g butter
• Plain flour, for dusting
• 12 raisins
• 6 flaked almonds

 Method:

1. Make the bread mixture with the butter following pack instructions. It’s easiest to use a stand mixer but not difficult to do by hand. Leave the dough to rest for 5 mins, then knead for 5 mins.
2. Cut the dough into six pieces. Dust the surface with a little flour and shape each piece into a ball by rolling it between your hand. Now make it hedgehog-shaped by pulling one side out a little and squeezing it gently into a snout. Be quite firm or it will bounce back.
3. Put the hedgehogs on a baking sheet, cover with a damp tea towel and leave to rise for 1 hr.
4. Heat oven to 200C/180C fan/gas 6. Using kitchen scissors (supervise younger children), carefully snip into the dough to make the spikes on the backs of the hedgehogs. Press raisins in for the eyes and push a flaked almond into the end of each snout.
5. Bake for 15 mins or until the rolls are risen and golden. Will keep for two days in an airtight container.

 Little Jam Tarts

 Ingredients:

• 500g sweet shortcrust pastry
• 20 tsp jam (we used blackcurrant, apricot and strawberry)

 Method:

1. Roll out the shortcrust pastry on a lightly floured surface to just under the thickness of £1 coin. Stamp out 20 x 5cm circles using a pastry cutter and line 2 mini muffin tins (or make in 2 batches).
2. Prick with a fork and spoon 1 tsp jam into each (we used apricot, blackcurrant and strawberry). Stamp out shapes from the leftover pastry to decorate the tarts, if you like.
3. Bake at 200C/180C fan/gas 6 for 12-15 mins, until the pastry is golden.

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