Tag: dessert

berry pavlova

Summer berry pavlova

summer berry pavlova

Difficulty: Easy

Time: 25 minutes plus 2 hours baking

Serves: 8

Ingredients

4 large egg whites
225g caster sugar
2 tsp cornflour
2 tsp white wine vinegar
For the topping
300ml double or whipping cream
Fresh summer berries (about 250g +) strawberries, raspberries, blueberries etc.

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Berry yoghurt parfait

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Raspberry meringue roulade

 

Wimbledon is on, fruit picking season is in full swing, it must be time for some pudding made with strawberries and cream! First things first: A delicious summer berry Pavlova.

We’ve made a few meringues before, but this was the first big pavlova for a while. The original recipe is from Mary Berry, so we knew it was going to be good! It turned out to have the perfect mixture of soft gooey marshmallow on the inside with a delicious crunch on the outside – everything a good pavlova should be, in my opinion.

Method

Preheat the oven to 160C / 140C Fan / gas 3 and prepare a baking tray
Line a baking tray with baking paper and mark a 23cm (approx) circle on it.

Whip the egg whites

Separate the egg whites from the yolks. I do this bit myself as it’s important you don’t get any yolks in, but Hannah enjoyed helping.

 

Get your toddler to pour the egg yolks into your mixing bowl or freestanding mixer. Whisk them until they are stiff and cloud like. It’ll take a few minutes.

 

Add the sugar

Get your child to measure the sugar out into a small bowl. Keep the mixer running and add the sugar to the eggs one teaspoonful at time until it is all added.

 

Add the cornflour and vinegar

Measure the cornflour and white wine vinegar out into a small dish and give them a good mix. Pour it slowly into the meringue mixture.

 

Bake the Pavlova

Pour the meringue out on to your baking tray and get your little one to spread it out to cover the circle. Build up the sides a bit so they are higher than the middle (to keep your fruit in place later).

 

Pop in your preheated oven and immediately reduce the temperature to 150C /130C Fan /Gas 2.

Bake for about an hour until it turns a pale beige colour. Turn the oven off and let the Pavlova to become cold in the oven,(we left it for another hour). If you keep the oven door closed you’ll get a more marshmallowy meringue.

Add the cream and fruit

Whip the cream until it’s stiff. Keep an eye on it and stop just before you think you need to as it’s really easy to over whisk it. If you do over whisk it (like we did) just add a little more cream or milk and mix it in.

Get your kids to help prepare the fruit if necessary -we chopped our strawberries in half.

 

Remove the cold Pavlova from the baking tray and baking paper and slide on to a serving plate. Top with your whipped cream and fruit.


Chill your summer berry pavlova for an hour before serving. Enjoy!

summer berry pavlova

 

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berry yoghurt parfait

Berry yoghurt parfait

Berry yoghurt parfaitDifficulty: Easy

Time: 20 minutes plus 6 hours freezing

Serves: 12

Ingredients
2 bananas, peeled
2kg Greek-style  natural yogurt
350g (2 cups) Frozen raspberries partly defrosted
200g (1 cup) Frozen blueberries
300g (2 cups) Strawberries, chopped

 

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Mini pavlovas

Summer is finally with us so I was looking to make something frozen that was a bit healthier than ice-cream (there’s plenty of that in the freezer already!) I came across this berry yoghurt parfait recipe in a copy of ASDA’s Good Living magazine which looked delicious. It’s really simple to make – basically just mix some yoghurt with berries – we added a bit of berry puree as well for a bit of colour and because the kids love using our blender!
We used blueberries, raspberries and strawberries, but you can use any fruit you like.

Method

Line a 2lb loaf tin with clingfilm.

Prepare the strawberries

Wash, de-hull and chop the strawberries. This is a great chance for little chefs to practice their chopping skills as you can do this with a blunt knife and it doesn’t really matter whether the pieces are even or not.

 

Make the puree

Put a few strawberries and raspberries into a small food processor. Give it a quick whizz until you have a nice puree.
Spoon the puree into the bottom of the tin.

 

Mix the bananas and yoghurt

Get your kids to peel and mash the bananas in a large bowl.

 

Pour the yoghurt into the bananas and give it a good mix.

 

Add the fruit

Add two thirds of the strawberries, blueberries, and raspberries to the yoghurt. You don’t need to be too accurate, just make sure you keep some back to sprinkle on top at the end.


Gently mix everything together. If you do it very carefully with a metal spoon you will get a nice ripple effect. Getting toddlers to anything gently is tricky so if, like us, you’re not very gentle don’t worry it’ll still be tasty, just less rippley!

Pop the remaining fruit into the fridge.

Freeze the berry yoghurt parfait

Pour or spoon everything into your tin and cover with clingfilm.

 
Pop in the freezer for 6 hours + to set.

To serve, take the parfait out of the freezer and leave to stand for 10-15 minutes. Remove from the tin and peel off the clingfilm. Sprinkle over the remaining fruit, serve and enjoy!

berry yoghurt parfait

 

 

 

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rhubarb crumble

Rhubarb crumble

Difficulty: Easy

Time: 20 minutes plus 45 minutes baking

Serves: 4-6

Ingredients
175g (1.5 cups) plain/all purpose flour,
175g (3/4 cup) butter, softened,
175g (1 cup) granulated sugar
A bunch of rhubarb
3 tbsp sugar

 

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It’s rhubarb season and while we don’t grow any ourselves our neighbours have an allotment and kindly gave us a big bundle of fresh, home-grown rhubarb at the weekend. There are lots of delicious puddings you could make with rhubarb but I couldn’t see past making a tasty, crunchy, sweet dish of rhubarb crumble.There’s also lots for kids to help with. Crumble is so simple to make – once you’ve measured out the ingredients either blast it in a food processor or get your hands dirty and rub to make the crumb. You kids might also like helping to chop the rhubarb if they are old enough.

Method

Preheat the oven to 170 fan (190C, gas mark 5)

Mix together the butter, flour and sugar

Get your toddler to measure the dry ingredients – flour (175g), sugar (175g) into a small bowl using a spoon.

  

Measure the butter (175g) and chop it into little pieces.

 

Add to a large mixing bowl or food processor if you are using one.

If you are making the crumble by hand (my kids preferred way) then get you hands dirty, rub the pieces of butter/flour/sugar together until you have a moist breadcrumb. Shake the bowl to make the larger pieces come to the surface and then rub them in. It works best if with cold hands and cold butter. Heat can make it go a bit clumpy but it’ll still taste nice!

 

If you are short for time, or you kids don’t like getting their hands messy, you can also mix it together in a food processor. SImply pulse it until it is a nice breadcrumb texture.

Prepare the rhubarb and place it in a baking dish.

Clean and chop your rhubarb into pieces about an inch long. If your child is old enough, they could help with this. Add them to a baking dish. If you find rhubarb quite tart, you can add a wee bit of sugar at this point to balance it out. We put in about 3 tbsp which was about right for us.

  

Pour over the crumble mix

Get your toddler to press down the rhubarb before adding the crumble on top.

 

Bake the rhubarb crumble

Pop the crumble in the oven for 35-40 minutes. It’s ready when the top looks golden and the rhubarb has softened and is starting to bubble through the topping.

Serve with custard/ice cream and enjoy!

rhubarb crumble rhubarb crumble

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Hot cross bun and butter pudding

Difficulty: Fairly easy

Time: 8

Serves: 30 minutes + 30 minutes baking

Ingredients
6 free-range egg yolks
2 free-range eggs
150g (3/4 cup) caster sugar
300ml (1 1/4 cup) whole milk
300ml (1 1/4 cup) double cream
75g (1/3 cup) butter
8 hot cross buns
50g (1/2 cup) sultanas (approx)
25g/1oz demerara sugar (approx)

 

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Bread and butter pudding

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If you’ve bought or made too many hot cross buns over Easter and need to use them up, how about a twist on a classic – hot cross bun and butter pudding. It’s easy to make and lets little chefs practice important skills like buttering bread and it tastes delicious! This recipe is also easily halved if you don’t have as many hot cross buns to spare.

Method

Make the custard
Get your little one to crack the eggs (2) in to a dish. While they are doing that, you can separate the other eggs (6), adding the yolks to the whole eggs.

Measure the sugar and add to a mixing bowl. Add the eggs and whisk together.

Get your child to pour the milk and cream into a pan. Put it on the hob and bring slowly to a simmer. Remove from the heat then slowly pour on to the egg mixture, whisking well so that it doesn’t curdle.

Butter the hot cross buns
Half the hot cross buns then put your kids to work buttering them. We softened the butter for a few seconds in the microwave to make this a bit easier and helped a little to make sure it was spread evenly.

Cut the hot cross buns in half again.

Place a layer of hot cross buns into a 22x10cm (9x4inch) oven proof dish. We made two smaller ones so the kids both got to make their own.

Sprinkle some sultanas and demerara sugar on top (no need to be too accurate with quantities). Add another layer of buns, sultanas and sugar, repeat if you have any left.

Add the custard
Pour the custard over the top of your buns and leave to stand for 20 minutes or so.

Bake your pudding
Preheat your oven to 180C/160C Fan.

Pop your dish into a deep roasting tray and fill with water so it is coming half way up the side of the dish. Cover with tinfoil.

Bake in the oven for 20-30 minutes or until the custard has set.

Remove the foil from the top for the last five minutes to brown the top.

Hot cross bun and butter pudding

Serve(with custard/icecream/cream) and enjoy.

If you liked this pudding you might also like this bread and butter pudding made with pains au chocholat. It’s a real treat!

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Chocolate cheesecake

Difficulty: Easy

Time: 30 minutes + 45 minutes baking + chilling time.

Serves: 10

Ingredients

For the base
200g digestives
2 tbsp cocoa powder
150g unsalted butter
For the topping
900g cream cheese
190g caster sugar
1 tsp vanilla extract
4 eggs
200g dark chocolate

 

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I love cheesecake and I love chocolate, so what’s not to love in this delicious chocolate cheesecake! The kids made this for Mother’s Day as a treat for me and a few other Mums in the family. I certainly enjoyed it; it’s light and chocolatey, but not too rich. Serve it with some fruit and/or cream.

Method

Preheat the oven to 150C/140C fan and prepare your cake tin
Butter the base and sides of a 23cm round spring form tin and line the base with greaseproof paper.

Make the base
Weigh the biscuits (200g) and put them in a large bowl. Give your child something to bash them with – we used the end of a rolling pin and a spurtle – and break them up until they are finely ground.

While your kids are doing that, measure 2tbsp of cocoa powder into the bowl.

You could also do this in a food processor. It would be quicker, but if your kids are like mine, a lot less fun!

 

 

Get your child to measure the butter (150g) then put it in a small pan. Melt it over a low heat; add it slowly to your biscuit crumb mixture. Give it a good mix then pour into your prepared cake in. Press it down with the back of a table spoon or your hand until it looks even on top.

 

Make the topping
Get your toddler to add the cream cheese (900g) into a freestanding mixer. While they are doing that add the vanilla extract (1 tsp).

Measure the sugar (190g) and add to your mixer.

Using a paddle attachment (or a hand mixer), mix everything together on a slow speed until it is smooth and thick.

  

Help your little ones break the eggs into a small dish and add them to your cream cheese mixture one at a time, mixing in between each addition. Lewis helped do this for the first time today. We found it worked if I cracked the egg and Lewis then broke them into the bowl. He was then able to add them into mixer.

Mix everything together for one last time. Scrape any unmixed ingredients down from the side of the bowl if you need to.

 

Add the chocolate
Get your kids to break the chocolate up into a heatproof bowl. Melt it over a saucepan of simmering water (or in short blasts in the microwave). Remove from the heat.

Add one spoon of cream cheese mixer into the chocolate. Stir to mix. Add another spoon. Keep adding and mixing until it has all been added and it is thoroughly mixed and smooth.

  

Bake the cheesecake
Pour the topping mixture on to the base. Put the cake tin in a larger baking tray and add water until it reaches 2/3 up the side of the cake tin.

  

Bake for 40-50 minutes. When it’s ready it’ll still be a bit wobbly in the centre. Remove from the oven and leave to cool in the tin. Cover and pop in the fridge to chill for at least a few hours. before serving.

Chocolate cheesecake

If your kids enjoyed bashing biscuits to make this chocolate cheesecake, then you might also like this lemon cheesecake.

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Banana upside down cake

Difficulty: A wee bit harder

Time: 45 minutes + 45 minutes baking

Serves: 8

Ingredients

Topping
1 cup brown sugar
85g unsalted butter
2-3 bananas

Cake
1.5 cups all-purpose flour
½ tsp baking soda
1 tsp baking powder
pinch salt
¾ cup brown sugar
¼ cup granulated sugar
1 cup mashed banana (about 2 medium sized bananas)
½ cup buttermilk*
1 tsp vanilla
1/3 cup oil
2 eggs
* You can make a buttermilk substitute by adding 1 tbsp of vinegar or lemon juice plus milk to make it up to a cup.

We had some spare bananas so rather than making more banana bread like we always do I found a recipe for a banana upside down cake. The kids enjoyed chopping the bananas and organising them in the baking dish as well as all the mixing, measuring (and sampling!)

This recipe originally came from an what I assume is an American blog called sprinkle some sugar so rather than using scales most of the measurements are in cups. The caramelised banana topping is delicious on top of a tasty, moist banana flavoured cake so the next time you have some bananas turning black, why not try this.

Method

Preheat oven to 180C and prepare your baking tin
Get your toddler to grease a 23cm round baking pan. Don’t use a loose bottomed tin like we tried as our topping started oozing out the side as soon as it went in the pan. We swapped to a solid oven proof pie dish and that worked well.

Make the topping
Get your child to measure out the butter (85g) and sugar (1 cup) and pop them into a small pan. Heat it slowly, stirring occasionally until it’s all melted and come together. Put the mixture into the bottom of your pan and press it down.

  

Meanwhile, peel and chop the bananas into 0.5-1cm pieces. This was a good bit for both the kids to help with. Even the littlest cooks can help peel bananas, and it doesn’t matter if all the bananas aren’t exactly the same size so it’s a good way to practice cutting skills.

Arrange the bananas to the top of your butter/sugar mixture – this will ultimately be the top your cake.


Make the upside down cake

Combine the dry ingredients
Get your toddler to measure the flour (1.5 cups) out into a cup and add it to a large mixing bowl or freestanding mixer.

If your little one is able to get them to add the baking soda (1/2 tsp), baking powder (1 tsp) and pinch of salt to the flour. If they don’t have a steady enough hand, just let them help you level the top of the spoon before adding it.

 

Measure the sugar (3/4 cup brown sugar and ¼ cup caster sugar) into a cup and then add to the flour.

Give it all a mix.

Add the wet ingredients
Get your kids to peel and mash the bananas. We weren’t too precise about how much we used. 2 bananas is about right (minus any that gets eaten along the way!). Add to your mixing bowl.

Pour the buttermilk into a cup (1/2 cup) and add to the bowl. Do the same with the oil (1/3 cup). Add the vanilla extract (1/2 tsp).

 

Finally, get your toddler to crack the eggs into a small bowl before adding to your mixing bowl.

Stir everything together until everything has combined and there are no more lumps.

 

Bake the upside down cake
Pour your mixture into the baking dish on top of the cut bananas.

 

Pop in the oven and bake for approx 45 minutes. It’s ready when it’s browned and a skewer inserted into the middle comes out clean (or with a few moist crumbs).

Leave the cake to cool for a few minutes and turn out onto a large plate or platter. Don’t wait too long or the caramelized sugar will stick to the pan.

The upside down cake best served warm with custard or ice cream and will keep for a few days in an airtight container.

banana upside down cake

If you like bananas you might also like this banana bread or this banana and blueberry loaf.

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Yule log

Difficulty: A wee bit harder

Time: 30 minutes + 10 minutes baking + 10 minutes icing

Serves: 8

Ingredients
Butter, for greasing
5 eggs
140g light muscovado sugar
100g self-raising flour
25g cocoa powder
caster sugar, for dusting
For the icing and filling
285ml carton double cream
450g fondant chocolate, (we used a mixture of regular chocolate and Lindt Lindor)
icing sugar, for dusting

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What’s more Christmasy than a Yule log? I’ve never actually got round to making one before but have always wanted to. This year Hannah and I (with a bit of help from Daddy and Lewis) gave it a go using a nice easy recipe from BBC Good Food. It was delicious – a definite centrepiece for your Christmas table!

Method

Preheat your oven to 190C/fan 170C and prepare a swiss roll tin.
Get your toddler to butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking paper.

 

Separate the eggs
If your child is older they may be able to help with this. Hannah is a bit young, so I did this step while she measured out the sugar.

Separate your eggs into two bowls. Pop your egg yolks straight into a stand mixer/mixing bowl.

Whisk the eggs and sugar
Get your toddler to weight the sugar into a bowl, then add to your egg yolks along with 2 tbsp of water.

 

Whisk the eggs and sugar using stand mixer or electric whisk until the mixture has thickened, is light in colour and leaves a trail when the whisk is lifted. It took us about 5 minutes.

 

Add the flour and cocoa powder
Get your child to measure out the flour and cocoa powder. Sift them into the eggs/sugar. Fold in very carefully using a metal spoon or your whisk blades.

 

Whisk the egg whites
Clean your whisk/stand mixer (we had to put the cake mixture into a different bowl.) Add your egg whites and whisk until they are stiff.

Add them to your cake mixture, folding it in a third at a time, again using a metal spoon/your whisk blades. Try and keep as much air in as possible while thoroughly mixing the whites in. We probably didn’t mix it enough as there were still a few lumps of egg white – we didn’t notice that while we were eating it though!

 

Bake the cake
Get your toddler to pour the mixture into your prepared tin and spread to the edges.

Bake for 10-12 minutes until the cake feels firm to the touch.


Put a large piece of baking paper on to your work surface, sprinkle with caster sugar then turn the cake out on top. Cover with a clean tea towel and leave to cool completely.

Trim a little cake from all the edges to neaten it up, then score along the edge of one of the long sides of the cake. Get your toddler to help you roll it up from there, using the paper to help you, rolling the paper up inside the cake. Do it as tight as you can.

Make the icing and filling
Pour the cream into a small pan and bring to the boil.

While the cream is warming get your toddler to help you break 400g of the chocolate up. Remove the cream from the heat, then add the chocolate. Stir it until it has melted and smooth.

 

Leave it to cool, then chill it until it is spreadable – about an hour.

Cut up the remaining chocolate,

Spoon a third of the icing into a bowl with the chocolate pieces then stir together to make the filling.

Form the yule log
Carefully unroll the yule log, then spread all the filling over to within 2cm of the edges. Roll up the cake again using the paper to help guide you, then set on a board or serving plate.

Cut a thick diagonal slice off one end of the yule log. Spread a little icing over cut side of the small piece of cake and fix it to the large roll to make a stump. Spread remaining icing over the cake, then dust with icing sugar to serve.

 yule log

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Sticky toffee pudding

sticky toffee pudding

Difficulty: Medium

Time: 1 hr + 15 minutes baking

Serves: 6

Ingredients

For the puddings
225g whole Medjool dates
175g boiling water
1 tsp vanilla extract
175g self-raising flour, plus extra for greasing
1 tsp bicarbonate of soda
2 eggs
85g butter, softened, plus extra for greasing
140g demerara sugar
2 tbsp black treacle
100ml milk

For the toffee sauce
175g light muscovado sugar
50g butter, cut into pieces
225ml double cream
1 tbsp black treacle

 

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Sticky toffee pudding is one of my favourite winter warmer puddings. I always seem to make it when the weather turns a bit colder and the nights start to get dark. Some versions I’ve had a drier and ‘cakier’ than this one, but this bbc good food recipe most definitely lives up to its sticky toffee pudding name! Serve it with custard, cream or ice cream.

Method

Pre heat the oven to 180C / 160C fan.

Prepare the fruit
Get your toddler to help stone the fruits and chop them into small pieces. Pop them in a bowl, then pour the boiling water over them and leave to soak for around 30 minutes until they have softened and the water has cooled. Get on with the next few steps while you’re waiting.

  

Prepare the pudding dishes
Get your child to butter 6 dishes (pudding dishes or ramekins work). Coat the butter in flour. Hannah, spooned flour into each dish and shook them around until all the butter was covered. Make sure they’ve covered everything so the puddings don’t stick. Tip any excess out. Put them on a baking tray.

 

 

Make the sticky toffee puddings
Measure the flour into a small bowl. Add the bicarbonate of soda.

Get your child to break the eggs into a separate bowl and give them a whisk.

  

Measure the sugar and butter into a large bowl. Beat them together (we used wooden spoons) for a few minutes until the mixture is slightly creamy (although it will still be grainy because of the sugar).
  

Add the eggs, a little at a time, mixing all the time.

Spoon the treacle in and mix it well.

Measure the milk into a jug ready to add to the mixture.

 

 
Add a third of the flour to the bowl and fold it in gently using a metal spoon. Continue mixing gently, and add half the milk, then a third more of the flour, the rest of the milk and the last of the flour. Be careful not to over mix.

Add the vanilla to the dates and mash a little with a fork. Add the dates to the bowl(and the water they were soaking in.) Give one last mix. It’ll look a bit curdled and wet but that’s fine.

 

 

Spoon the mixture evenly into each of your prepared dishes.

 

 

Bake for 20 minutes or so until they have risen and are firm.

 

 

Make the toffee sauce
While your puddings are cooking, get your toddler to measure the sugar and butter out, then add to a small saucepan. Add half the cream.

Bring to the boil over a medium heat until the sugar has dissolved. Stir in the treacle, turn the heat up and let it bubble away for a few minutes until it is a rich toffee colour. Stir it occasionally so it doesn’t burn.

 

 

 

Take the pan off the heat and add the rest of the cream.

Serve and enjoy!
Take your sticky toffee pudding out the oven, leave to sit for a few minutes then use a small palette knife to loosen the edges then remove from their tins.

Drizzle over the sauce, and eat immediately. Or you can leave them to sit for a few days covered in sauce to become even tastier and stickier!

If you do this, pour half the sauce in an oven proof dish, pop the puddings on top then pour the rest of the sauce over. Cover with foil. To reheat them simply put them in the oven for 15-20 minutes until the sauce is bubbling.

 

 sticky toffee pudding

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Raspberry meringue roulade

Raspberry meringue roulade

Difficulty: Medium

Time: 30 minutes + 25 minutes baking

Serves: 8

 

 

 

 

Ingredients

For the roulade
4 large egg whites
200g caster sugar
1 tsp cornflour
1 tsp lemon juice
Icing sugar, to dust
For the filling
300ml double cream
2 tbsp icing sugar, sifted
200g+ raspberries, fresh or frozen or any other berry

 

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Lemon cheesecake

 

 

 

 

 

 

 

 

This is another one of our inspired by the Great British Bake Off bakes. Hannah had watched it with my and wanted to make a roulade so I hunted for a recipe. This is taken from Good Living magazine with a few tweaks and is more of a meringue than a cake but I knew that would go down well in our house. We used about 200g of fruit but I think it would have taken a bit more.

The original recipe for the meringue roulade also made a raspberry coulis to drizzle on top but we’d had enough cooking by that point so didn’t do it – I find I sometimes have to cut a baking session short if it’s going on too long and Hannah is losing interest. If you fancy making it with the coulis though, just blend 75g of raspberries with a few tbsp of icing sugar (depending on the sweetness of the fruit). Pass it through a sieve into a jug and it’s ready to go.

Method

Preheat oven to 160°C /140°C fan and prepare your baking tin.
Get your toddler to help line a 33cmx23cm (13in x 9in) shallow baking tin with baking paper.

Whisk the egg whites
Separate the eggs – depending on how old your child is this might not be something your child can help with. There are a few ways to do it, but I tend to pass the yolk between the two egg shell halfs and let the whites fall into a bowl. Add the whites to a large bowl and whisk until they are stiff.

 

Get your child to measure the caster sugar into a small bowl then add to your egg whites a spoon at a time, whisking all the time. When you are finished the mixture should be thick and glossy.

  

Add the cornflour and lemon juice and mix until well combined. Your child can help you do this if you let them hold the measuring spoon with you.

 

  

Bake the meringue
Spoon the meringue into your prepared baking tin and get your toddler to help you spread it out evenly.

 

 

Bake for 25 minutes until a light golden brown crust forms. Remove from the oven and let it cool in the tin for 5 minutes.

Cut out a rectangle of baking paper a bit larger than your tin and dust it with icing sugar. Turn the meringue out on top of the paper. Remove the tin, and leave the meringue to cool completely.

 

Make the filling
Get your child to measure the cream into a jug. Or, to be more accurate use scales with a ml function. Pour into a mixing bowl.

Add the icing sugar.

 

Whip the cream until it is just becoming stiff and holding its shape.

 

 

Make the meringue roulade
Remove the paper from your roulade then spread the cream mixture evenly over the top.

Sprinkle over the fruit.

 

Roll the meringue roulade from the short edge, using the baking paper underneath to help you.

 

 Raspberry meringue roulade

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Mini pavlovas

Difficulty: Easy

Time: 20 minutes + 1hr+ baking

Serves: 8

 

 

 

 

Ingredients

4 eggs
200g caster sugar
For the filling
A carton of double cream
Fruit
Icing sugar to taste

 

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Raspberry meringue roulade

Lemon cheesecake

 

 

 

 

 

 

We’ve been fruit picking a few times lately so have been left with a fridge full of strawberries and raspberries! As well as a batch of jam, I thought we should treat ourselves to some delicious mini pavlovas. The recipe I used to make these mini pavlovas is a simple one from James Morton that just uses egg white and sugar. There are other recipes that add extra things like cornflour or vinegar to stabilise the mix but I figure if there’s fewer ingredients less can go wrong which is why I like this one.

Method

Preheat your oven to 120C / 100C Fan and prepare a baking tray
Get your toddler to help line a baking tray with greaseproof paper.

Whisk the egg whites
Start by making sure your bowl and whisk beaters are clean and dry. (Any extra grease or fat will stop air getting into the egg whites.

Separate your eggs, putting the whites into your bowl. You can do this by cracking the egg and keeping the yolk in one half while letting the white fall into a small bowl. Tip the yolk into the other half to get more white out if you need to. Alternatively crack the egg, hold the yolk gently in your hand and let the yolk fall through your fingers.

I did this part myself as although Hannah can crack eggs I wouldn’t trust her to separate them just yet. I did let her practice by giving her the yolks and egg shells to copy what I was doing.

 

 

Beat the egg whites until they are as white and fluffy as they can get. Do it on a high speed for at least 3 or 4 minutes.

 

Add the sugar
Get your child to weigh the sugar into another bowl.

Keep whisking your egg whites and start adding the sugar one teaspoon at a time. Once it is all in, keep beating it for another minute to make sure it is mixed well. You should end up with stiff peaks and be able to turn the bowl upside down once its ready.

 

Spoon the meringue onto your baking tray in small clumps. We also tried using a piping bag but found just spooning the mixture much easier and less messy!

 

Bake the meringues
Pop your meringues in the oven and bake for about an hour. Check on them from time to time and turn your oven down if they are starting to brown.

Turn the oven off but leave the meringues in while it cools down.

To serve, whip some cream adding some icing sugar to taste. Dollop on top of a mini pavlova and add the fruit on top.

mini pavlovas

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