High energy oat bar – Makes 16 squares
Adapt the recipe by adding seeds and fruit to add crunchiness and colour to the recipe.
Ingredients for basic recipe
2 tablespoons golden syrup (60g)
80g brown sugar
100g margarine or butter
200g rolled oats
- Preheat the oven to 180°C/Gas 4 and line a 22 cm square tin with baking parchment or non stick paper.
- Heat the tablespoon in a cup of hot water to help measure the tablespoons of golden syrup.
- In a saucepan melt the sugar, margarine or butter and golden syrup.
- Stir in the oats and pack down into a 22 cm square tin and smooth down.
- Bake for 30 minutes – a bit longer if you want it crunchy.
- Take out of the oven and mark into 16 squares. Leave to cool and take out of the tin.
200g white SR flour
3g baking powder
100g grated cheese
20g sesame seeds
30g pumpkin seeds
30g sunflower seeds
milk – approximately 130ml
Glaze – beaten egg mixed with small amounts of each seed
- Preheat the oven at 230°C/ Gas mark 9.
- Sieve the flour, baking powder and salt into a bowl and rub in the butter.
- Stir in some of the cheese, sesame seeds, pine nuts and sunflower seeds and mix to a stiff dough with the milk. Knead until smooth.
- Pat out onto a floured surface until roughly 16 cm in diameter. Place on a baking tray and mark into 6 equal segments. Brush over the glaze and sprinkle over some seeds.
- Bake for 16-20 minutes on the centre of the top shelf until the scone ring is firm underneath and thoroughly cooked. Test to see if a skewer comes out clean.
- Place on a wire rack to cool.
Makes 10 – 12 standard muffins.
Ingredients Basic recipe
250g plain flour
3 tsp baking powder
½ tsp salt
80g caster sugar
90ml corn oil – 3 tablespoons
- Prepare the tins with paper cake cases. Preheat oven 200°C/ Gas mark 5-6.
- Mix the dry ingredients – flour, baking powder, salt, sugar.
- Mix the wet ingredients – egg, milk and oil.
- Pour the wet ingredients into dry ingredients. Stir for 20 seconds. Do not beat. The muffin mixture should drop in globs off the spoon. If overstirred the gluten in the flour will develop and the muffins will be tough with holes. Fill the muffin cups.
- Bake 20-25 mins. Mini muffins take 15-20 minutes. Muffins are cooked when the tops are lightly browned and spring back when touched.
- Muffins are best when they are freshly baked and still warm. If not,they should be frozen.Flavours you can add
Raisins, currants, chopped dried fruit, chocolate chips, apricots, bananas, bran, cherries, cheese.Flours to use
Plain flour is best.
Strong flour has too much gluten and will make the muffins tough.
Self raising flour is OK but you need to know how much baking powder to add.
Wholemeal flour adds colour and fibre.
Sugar – granulated, finer caster sugar or brown sugar can be used.
Oils – you need to choose one that has a good flavour, but not too strong. Olive oil is too strong.
Milk – you can use semi-skimmed, skimmed to lower the fat as well as whole milk.
Eggs improve the texture, lightness and nutritional value of the muffin.
Extra nutrition and fibre – add some wheatgerm or bran
I think Lemon meringue pie is very hard to get right – the pastry, the filling and the meringue can all go wrong! High level skill to try.
175 g plain flour
20 g caster sugar
100 g butter or margarine
egg yolk and enough water to mix
2 lemons – zest and juice
25 g butter
75g caster sugar
2 egg yolks
2 egg whites
100 g caster sugar
- Rub the butter into the flour caster sugar until it looks like breadcrumbs. Or use a food processor. Stir in the egg you and add enough water to make a firm dough. Chill for 20 minutes.
- Preheat the oven to 200°C/Gas 6.
- Line a 20 cm diameter flan tin with pastry, fill with paper and baking beans and bake blind for 15 minutes.
- Remove beans and paper and bake a further 5 minutes until pastry is crisp. Make sure there are no holes in the pastry for the filling to leach out.
- Turn the oven down to 160°C/Gas 3.
- Mix lemon juice with enough water to make 300ml.
- Blend the cornflour with 2 tbs of the liquid, pour in a saucepan with zest, butter and sugar and cook and stir until thick – about 5-8 minutes. Remove from heat and cool slightly.
- Whisk egg whites until stiff and add the sugar slowly and carefully.
- Stir the egg yolks into the lemon sauce and spoon into the pastry case.
- Spoon over the meringue – you can lift into peaks with a fork.
- Bake in the oven until the meringue is crisp and slightly golden – about 30-40 minutes.
- Serve hot or cold.
Blancmange is made by mixing blancmange powder, which is made from cornflour and flavouring such as cocoa powder, with milk and sugar and heating it. It needs to set for several hours before it is turned upside down.
Ingredients Serves 4
Sachet of blancmange powder (36g)
- Mix blancmange powder, sugar and 3 tbs milk to make a smooth paste.
- Heat remaining milk in a jug in the microwave or in a saucepan.
- Add a little warm milk to the paste and stir.
- Return to a jug in a microwave or a saucepan and heat and stir until thick.
- Pour into a mould, cool then put in the fridge and leave to set for 3 hours.
- Turn upside down and serve chilled.
The science bit
Heating cornflour and liquid makes a thick sauce. The liquid enters the starch granules, they swell and a gel is formed. The blancmange thickens by gelatinisation.
This upside down pudding is made by lining a pudding bowl with bread slices and filling the space with soft fruit and juice.
The pudding is pressed with a plate with a weight on – a can of beans will do – to release the fruit juices then turned upside down to serve.
Ingredients Serves 2
350g frozen mixed berries
Zest of 1 lemon
50g caster sugar
3 – 4 large slices bread
- Heat the frozen berries in a saucepan with lemon zest, sugar and 3 tablespoons of water.
- Cook for 5 mins or more. Drain through a sieve and keep the juice.
- Line the moulds – a small bowl, teacup or mug with cling film – leave an overlap at the top.
- Remove the bread crusts and cut into strips to line the sides of the mould. Dip the bread in the fruit juice, line the moulds, starting with the bottom pieces, then lay soaked pieces of bread along the sides. Keep some bread for the lid.
- Tip the fruit into the lined moulds. Finish with a layer of bread to make a lid.
- Pour over remaining liquid. Wrap the overhanging cling film over the top.
- Put and plate on top and leave in the fridge for 2-3 hours or overnight.
- To serve, unwrap the cling film, put a plate over the pudding, flip over, remove the mould, peel away the cling film and serve upside down!
Sausage rolls with rough puff pastry
This is a very high fat recipe! Use shortcrust pastry for lower fat portions. Add seeds to increase the fibre.
Rough puff pastry
200g strong flour
200g butter/margarine or lard – you choose
about 125ml cold water
300g sausage meat
egg for glaze
You can add sesame seeds, pumpkin and sunflower seeds to the glaze.
- Preheat the oven to 200°C/ Fan 180°C/ Gas 6.
- Cut the fat into chunks – butter/margarine or lard – and work in with a knife.
- Pour in most of the water and mix to a stiff dough. Cover with cling film and rest in fridge for 20 minutes.
- Turn onto a floured board, form into an oblong. Roll out to about 20cm x 40cm.
- Fold the top third down then the bottom third. Turn the dough in a quarter turn.
- Roll out 3 times more, cover and chill.
- Cut the pastry in half and roll into 2 oblongs.
- Spread the sausage meat down each length. Wet the sides of the pastry and roll up and seal.
- Use a fork to prick and seal the edges of the pastry.
- Brush with beaten egg for glaze and clip the top with scissors. Put on a baking tray.
- Bake for 35-40 minutes until golden and crisp.