Every year, we welcome hundreds of children, and their families, into our Kids’ Cookery Lessons. While we work on our creations for 2018, we thought we’d share with you the recipes we used in 2017. They are simple, delicious and easily recreatable at home!
So first up, it’s our
3 double chocolate chip muffins OR 4 Pain au Chocolate Or 4 Choc Chip Brioche
200g dark chocolate melted and cooled (keep aside 1 square to grate on top) OR mix 1 heaped tablespoon cocoa powder, 2 tsp vanilla essence and add 2 teaspoons milk to make into liquid – add more milk if necessary.
1x 680g or 1 tin of pitted Morello cherries 2 level tablespoons of cherry jam
400g fresh custard (cold)
275ml whipping cream
Crumble muffins/pastry/brioche around the base of a trifle bowl.
Scatter over the cherries.
Stir the jam in a separate bowl to loosen it and smooth it over the cherries.
Beat together the mascarpone and custard, then add cool melted chocolate (OR cocoa powder/vanilla/milk mix – you can adjust the quantity of this to your taste) and mix.
Pour creamy mixture over the muffins and cherries and then top with whipped cream.
Sprinkle over the grated square of chocolate left over and chill until ready to serve.
And then our second recipe from 2017:
Lemon Cheesecake with Crunchie
4 oz digestive biscuits crumbled
2oz melted butter
¼ pint double cream, whipped
6oz can condensed milk
2 large lemons
2 Crunchie/Honeycomb chocolate bars (optional)
Mix together biscuits and butter and press into the base of a 7” flan tin.
Mix whipped cream, condensed milk and lemon rind.
Beat in lemon juice a little at a time, until thick (you may not use all of the juice).
Pour over biscuit base and level.
Chill and leave to set.
Crumble Crunchie bars over the top prior to serving.