Tip
• Follow this recipe in exactly the same way, but use white chocolate and quantities of dried cranberries, almonds and apricots (or any dried fruit you desire). Remember, only toast the nuts, not the fruit!
Delicious and so easy to make!
2 eggs
175g/6oz Muscovado sugar
75g/3oz wholemeal self-raising flour
50g/2oz bran cereal
50g/2oz crushed hazelnuts
100g/4oz stoned dates, chopped
Makes: 12 fingers
Prep time: 10 minutes
Cooking time: 25–30 minutes
1 Preheat oven to 180°C/350°F/GM4.
2 First, line and lightly grease a baking tin 11 x 7" (28 x 18cm).
3 Put the eggs and sugar into a large mixing bowl and whisk together until light and fluffy.
4 Stir in the remaining ingredients and mix together well. Pour the mixture into the lined baking tin and smooth evenly.
5 Bake in the oven for 25–30 minutes.
6 When cooked, remove from the oven and leave to cool in the tin.
7 Cut into finger slices and serve!
Tip
• Keep in an air-tight container if not eating straight away.
I think it would be terribly unrealistic to say that children should never have snacks – I love them, and certainly as a child it was one of the comforts that I needed!
Quite often children need a little pick-me-up when they finish school. It is a little too long to wait until supper is ready, yet lunch was hours ago. A small snack is a very welcome treat, but you want to give a little more than just a packet of sweets or a chocolate bar, not least because these will just not satisfy.
Not all of the recipes in this section are the healthiest option, but in moderation and given as a snack at the right time they certainly will not hurt. They give the right kind of energy pick-up and help to wean children off the typical packet of crisps or sticky sweets. I also feel a sense of relief knowing exactly what is in the snacks I’m giving my children.
These will all last a couple of days if stored correctly in an air-tight container, and the children can even help you make many of them – you have to let them make a mess sometimes!
A slice of this loaf is a very satisfying treat – the banana makes it a substantial snack and a real energy boost.
150g/5oz light Muscovado sugar
85g/3¼oz unsalted butter, softened
2 large free-range eggs, beaten
4 medium-sized ripe bananas, mashed
1 apple, grated
250g/8oz self-raising flour
¼ tsp freshly grated nutmeg
¼ tsp cinnamon
pinch of salt
Makes: a small loaf of approximately 15 slices
Prep time: 15 minutes
Cooking time: 45 minutes
1 Preheat oven to 180°C/350°F/GM4. Grease and line a 900g/2lb loaf tin.
2 Cream together the sugar, butter and eggs.
3 Stir in the mashed bananas and apple and sieve in the flour, nutmeg, cinnamon and salt.
4 Once well mixed, tip into the loaf tin and bake for 40–45 minutes.
5 Remove to a wire rack and cool in the tin for 20–30 minutes. Remove from the tin onto the rack and finish cooling completely before slicing.
6 Serve.
Tip
• Also great to have a slice for breakfast!
Naughty but nice is the only way to describe these! Definitely one to keep for special occasions.
250g/8oz unsalted butter
425g/14oz golden caster sugar
4 large free-range eggs, beaten
100g/3½oz plain flour
40g/1½oz cocoa powder
400g/13oz plain chocolate (either chips or a bar broken into small pieces)
Makes: 24 brownies
Prep time: 20 minutes
Cooking time: 30–35 minutes
1 Preheat oven to 180°C/350°F/GM4.
2 Melt the butter in a small pan and pour into a large mixing bowl. Add the sugar and eggs, mixing well. Then add the flour and cocoa powder.
3 Add the chocolate chunks and stir through. Lightly grease a 24cm x 20cm tin and pour in the mixture.
4 Bake for 30–35 minutes.
5 Remove from the oven and cut into 2-inch squares. Using a palette knife, remove from the tin and place onto a cooling rack. This helps to stop the brownies over-cooking and becoming a little dry.
Tips
• As soon as they are cool, place into an air-tight container to maintain freshness.
• It’s