Apple Dappy

Step 1

Before cooking, wash your hands and put an apron on.
Weigh and measure the ingredients. Put some baking paper on a baking tray.

Step 2

Put the flour and butter together in a bowl and rub them together with your fingers. Just imagine you are tickling the ingredients. Now stir in the caster sugar using the fork. Mix again. Add some (but not all) of the cream and mix until you get a soft dough. (You may not need all the cream).

Step 3

Carefully grate the cored apple. Add to a bowl with a pinch of cinnamon and a heaped teaspoon of demerara sugar. Mix well with the teaspoon.

Step 4

Sprinkle some flour on your work surface, roll out the dough like pastry to about ½ cm thick. Try to keep a rectangular shape.

Step 5

Spread the apple mix on top (try to leave the juice in the bowl), then roll up like a sausage along the long side. Cut into 7 thick rings. Place one in the centre of the baking paper making sure you can see the spiral. Then add the remaining six around the outside in a circle, almost touching each other.

Step 6

Sprinkle the top of the apple dappy with the rest of the demerara sugar.

Step 7

You will need to ask a grown-up to help with this part. Place in a pre-heated oven at 200ºC fan/220ºC/Gas 7 for 20-25 minutes.

Step 8

Serve 1 spiral as a snack at tea time, or anytime

Strawberry Meringue Ice Cream

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for four servings using the quantities shown.

Step 2

Using the whisk, whisk the cream in the bowl, until it’s light and fluffy. If you don’t have a whisk, you can use two forks held together.

Step 3

Add the yogurt and icing sugar to the cream and whisk it more.

Step 4

Place the strawberries on a small plate and then mash them with the back of a fork until they are squishy. Pull out any green stalks. Now tip the mashed strawberries into the cream mix.

Step 5

Hold a meringue nest over the bowl and crush it in your hand and then drop it into the mixture and give it a gentle stir.

Step 6

Pour the mixture into the lidded container and put it in the freezer for at least two hours or preferably overnight.

Step 7

Once the Strawberry Meringue Ice Cream has frozen take it out of the freezer to soften slightly and eat it! Note: homemade ice cream should be taken out of the freezer and put in the fridge about 30 minutes before serving.

Step 8

Serving suggestion: serve the four portions with some fresh berries such as raspberries, blackberries or blueberries. This dish can be frozen for up to one month.

Splodge Cakes 


You Will Need:

• 100g butter 
• 100g sugar
• 100g sifted self raising flor
• 2 eggs
• cocoa powder
• food colouring
• cake cases









•   Cream together 100g of butter and 100g of sugar. You'll also need 100g of sifted self raising flour and 2 eggs. Pop both of those in with the creamed sugar and butter, and get mixing!
•   When mixed, divide the cake mixture into three equal portions.

•   Here's how to make these little cakes in camouflage colours.

•   For the brown, use a tablespoon of cocoa powder. Just add it into one of the portions of cake mixture.

•   And for the green, use concentrate paste or food colouring. Again, add to another portion of cake mixture, then mix.

•   Once the colours are mixed, you need to splodge! There are two ways you can do this - you can either get a spoonful and splodge it in or you can put your mixture into a bag, snip off one of the corners and squirt it in!
•   Because you're splodging the colours in, they don't get mixed up. And when you bake them, the colours will stay separate so that you get a really colourful cake.

•   When you've done them all, cook the cakes at 190 degrees celsius or gas mark 5 for 15 minutes.

•   Once the cakes have cooked and cooled, you can ice them. The design looks really complicated, but it's very simple! Start off by getting your icing in camouflage colours - brown, green and yellow.

•   Roll out one of the colours with a rolling pin, but remember to put some icing sugar down first so that it doesn't get stuck to the table!
•   Then, tear off blobs of the coloured icings. Place them on the rolled out icing, then if you roll again, you'll see the pattern start to emerge!

•   Next, get a cutter that's the same size as the top of your cake, and cut out a circle of icing.

•   Then just carefully place the icing on top of each cake, like a lid.