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
2 ripe avocados
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
- Peel the avocado, peel and slice the banana and roughly chop the prunes.
- 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.
- Divide the mousse between four glasses or serving bowls and decorate with the raspberries.
- Chill in the fridge for 30 minutes before serving.
1 small ripe banana
225 g self-rising flour
2 teaspoons baking powder
130 g castor sugar
115 g wholemeal flour
280 ml buttermilk
75 ml sunflower oil
225 g fresh or frozen blueberries
paper muffin cases
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Grate the zest of half of the lemon and squeeze 1 tablespoon of the juice. Peel the banana.
- Sieve the self-rising flour and baking powder into a mixing bowl. Add the sugar, wholemeal flour and lemon zest. Mix well.
- 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.
- Using a tablespoon, gently combine the liquid ingredients with the flour mix. Over-mixing will make the muffins tough.
- Gently stir in the blueberries. Spoon the batter into paper cases.
- 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.
450 g self-rising flour, plus extra for dusting
100 g butter, plus extra softened butter to serve
50 g caster sugar
200 ml milk
jam, to serve
- Preheat the oven to 220°C/200°C fan/gas mark 7. Lightly flour a baking sheet.
- Sieve the flour into a mixing bowl. Dice the butter. Rub in the butter or margarine, then stir in the caster sugar.
- 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.
- 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.
- Transfer to the baking sheet. Glaze with the remaining egg and milk.
- 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.