Try one of our delicious recipes!

Eleanor's Mars Bar Crunch Cake

MARS BAR CRUNCH

• 2 Teaspoons of Golden Syrup
• 100g Margarine
• 1 Dessertspoon of Brown Sugar
• 2 Chopped Mars Bars
• 225g Crushed Rich Tea Biscuits
• 2 Teaspoons Chopped Nut’s (optional)
• 150g Dried Fruit (25g Sultanas, Raisins, Cherries)
• 200g bar of Chocolate

Mix the Syrup, margarine sugar and mars bars in a saucepan and melt over a low heat, once melted remove from the heat and add crushed biscuits, nuts and fruit and mix well.

Grease a swiss roll tin or similar and then transfer the mix into the tin and press well, please tin in the fridge to cool.

Once cool remove from the fridge, melt the bar of chocolate in a bowl over a saucepan or in the microwave, once melted evenly pour the melted chocolate over the biscuit mixture and the plae back in the fridge for the chocolate to set.

When set remove from the tin and cut into small pieces and enjoy.

Kinnari's Chocolate Cake

Kinnari was busy baking today. She used a BBC good food recipe however decided she didn’t like all the icing on the cake and used icing sugar to sprinkle on top with little chocolate drops in the middle and around the cake.  https://www.bbcgoodfood.com/recipes/chocolate-sponge-cake

Ingredients

• 175g unsalted butter, softened, plus extra for the tin
• 175g golden caster sugar
• 3 large eggs
• 50g cocoa powder
• 100g self-raising flour (or same quantity plain flour with 1 tsp baking powder)
• 1-2 tsp  milk

Rhys's Vanilla Buttercream Cake

Simple Nutella filled, buttercream topped and haribo covered vanilla sponge cake. By Rhys Morgan. 

Recipe:

120ml milk

4 eggs

225g unsalted butter

230g plain flour

2 tsp baking powder

250g sugar

1 tsp vanilla extract

Whip eggs and butter together.

And eggs and whip.

Add vanilla extract

Sift and add flour and baking powder.

Slowly add milk whilst whipping.

Separate between two tins and bake in the oven at 180 for 25-30 mins.

Add toppings of your choice. 

'Bruce Bogtrotter's Chocolate Cake' by Orson, Artie, Iyla, Noah and Florence

Mummies- Grease 2 tins ready, Oven on 170c Fan or 190c, Gas 5

2 bowls, scales, sift and fork/whisk.

Ingredients-       175g Butter

                                175g caster sugar

                                3 eggs

                                50g Cocoa powder

                                100g Self raising flour

                                Milk

Method-                                                             

Orson- Put 175g of the butter in a bowl,

Noah- Put 175g of caster sugar into the same bowl,

Flo- whisk or mix the butter and sugar together until its creamy.

Iyla- Crack one egg into the mix and mix it up.

Orson- Add 1 drop of the cooks blood!!!

Mummies- Red food colouring (optional)

Artie- In another bowl put 50g of cocoa powder

Orson- Add 100g of self raising flour

Noah- Add sweat (pinch of salt) and mix together.

Flo- Put some (1/3) of the powder mix into the bowl with the butter and egg,

Iyla- Add another egg and mix it in.

Artie- Add more powder mixture (1/3)

Orson- Crack the last egg in.

Noah- Add the last of the powder mixture.

Flo- Give it a good mix all together, so there are no lumps and bumps and its nice a creamy.

Iyla- If it’s a bit stiff add a splash of milk.

Artie- Pour the mixture into 2 tins ready for the oven.

Mummies- Put tins into the oven and cook for around 20-25 mins

All kids- Say goodbye and send photos of decorated cakes when finished!

Jessie and Hannah's chocolate crispy cakes

150g chocolate 

100g butter 

4 tbsp syrup

100g rice crispies 

Extra chocolate for topping!

Melt chocolate, butter, syrup and mix in rice crispies

Put in cupcake paper cases

Chill in freezer for half an hour

Enjoy!

Ethan's White Chocolate Cookies

If you love Millies Cookies, then this is as close as you’re going to get!!!

Ingredients:

125g unsalted butter - soft

115g soft brown sugar

110g white caster sugar

1 medium egg

1 tsp vanilla extract

220g self raising flour

1/4 tsp salt

100g M&S white choc chunks

Oven 200c or 180 fan

Grease proof paper for trays

Cream both sugars and butter

Add beaten egg and vanilla extract and beat until smooth

Sift flour and salt and add to mixture, mix until dough is firm

Finally add the chocolate chunks or anything else you fancy...

We weigh the mixture out and roll into balls, then on the tray squash them a bit.

30g dough makes 24 (131 kcal)

39g dough makes 18 (175 kcal)

Place in the oven for around 7-8 mins until the edge of the cookies are turning a light brown. 

When you take them out they look like they are not cooked but trust me they are and when cooled will be nice and chewy in the middle.

Leave on the hot baking tray for 10 mins then they are ready to eat - enjoy!!!

P.s. you can freeze the dough balls and get them out whenever you fancy a quick treat of cookies and ice-cream...

I hope you enjoy them as much as me, be warned they are very moreish and you may not stop at one 😋 

Ethan Jones A1

Ethan's Chocolate Malteser Tiffins

Ingredients - serves 20

110g unsalted butter

2 tbsp granulated sugar

2 tbsp golden syrup

4 tsp Cadbury Bournville Cocoa powder

225g Mcvities Digestive biscuits

Couple of handful of raisins

70g maltesers (small bag)

400g milk cooking chocolate*

Method 

1. Melt butter, sugar, syrup and cocoa in a saucepan (do not boil)

2. Bash biscuits in a bag into small pieces and add to the chocolate sauce, then add the  raisins and maltesers mix well

3. Pour into a 20x30cm dish and press down

4. Now melt the 400g milk  chocolate and pour over the mixture in the dish

5. Pop in the fridge for an hour or more and then cut into 20 pieces.

Tip: *we use Morrison’s milk chocolate flavoured covering to keep the cost down and tastes really good

Hope you enjoy these as much as I do!!!