Baking and Dessert Recipes

Baking seems to be a popular past time these days and we thought it would be a good idea to provide you with some recipes. Before you get to baking, make sure you let a parent or guardian know what you are up to and ask them beforehand how to work the oven. Below are some of our favourite recipes. The chocolate avocado mousse is a perfect vegan option, while the tea scones are always a popular choice. If you want to step it up, the blueberry muffins are great for more experienced bakers.


Chocolate Avocado Mousse

Serves 4


2 ripe avocados

1 banana

5 soft prunes

45 g cocoa powder

90 ml unsweetened coconut milk

2 dessertspoon maple syrup

1 tablespoon vanilla extract

8 fresh raspberries, to decorate


  1. Peel the avocado, peel and slice the banana and roughly chop the prunes.
  2. Scoop the avocado info a food processor or bowl. Add the banana, prunes, cocoa powder, coconut milk, maple syrup and vanilla extract and blend until smooth.
  3. Divide the mousse between four glasses or serving bowls and decorate with the raspberries.
  4. Chill in the fridge for 30 minutes before serving.


Blueberry Muffins

Makes 12


1 lemon

1 small ripe banana

225 g self-rising flour

2 teaspoons baking powder

130 g castor sugar

115 g wholemeal flour

1 egg

280 ml buttermilk

75 ml sunflower oil

225 g fresh or frozen blueberries

paper muffin cases


  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Grate the zest of half of the lemon and squeeze 1 tablespoon of the juice. Peel the banana.
  3. Sieve the self-rising flour and baking powder into a mixing bowl. Add the sugar, wholemeal flour and lemon zest. Mix well.
  4. Mash the banana on a plate with a fork. Whisk the egg, buttermilk, oil and lemon juice together in a small bowl, then stir in the mashed banana.
  5. Using a tablespoon, gently combine the liquid ingredients with the flour mix. Over-mixing will make the muffins tough.
  6. Gently stir in the blueberries. Spoon the batter into paper cases.
  7. Bake in the pre-heated oven for 20–25 minutes, until golden and well-risen. Leave to cool for 5 minutes.

Note: Fresh or frozen raspberries, blackberries or mixed berries can be used instead of the blueberries. Orange zest or juice can be used instead of lemon.


Tea Scones


 450 g self-rising flour, plus extra for dusting

100 g butter, plus extra softened butter to serve

50 g caster sugar

1 egg

200 ml milk

jam, to serve


  1. Preheat the oven to 220°C/200°C fan/gas mark 7. Lightly flour a baking sheet.
  2. Sieve the flour into a mixing bowl. Dice the butter. Rub in the butter or margarine, then stir in the caster sugar.
  3. Whisk the egg and milk together. Make a well in the centre of the flour and all almost all of the egg and milk mixture. Mix with a wooden spoon to make a soft dough.
  4. Turn out the dough onto a lightly floured surface and knead lightly. Roll to a thickness of 2 cm and cut with a floured scone cutter.
  5. Transfer to the baking sheet. Glaze with the remaining egg and milk.
  6. Bake in the preheated over for 15 minutes, until well risen and golden. Wait until cool. Serve with softened butter and jam.

Note: For savoury scones, omit the sugar and add 50 g of grated Cheddar cheese and 3 tablespoons of chopped fresh parsley or sage in step 2.

Baking and Dessert Recipes
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