There is no cooking club running at the moment.
We will let you know when the club starts up again.
Cooking club is where we have lots of fun making a variety of different cakes and savouries. So far we have made scrumptious cupcakes, juicy fruit kebabs, gooey flap jacks, perfect pizzas and mini Christmas cakes.
Even though we have a lot of fun making all of these lovely recipes we are still very committed to ensuring that the children learn different essential skills, e.g. how to use a knife and other kitchen equipment properly and safely, how to measure out ingredients on measuring scales, how to prepare fruit, and how to remain hygienic throughout the cooking process. We even get the children to tidy and wash up!!
The second session was great as the cakes were iced. Firstly apricot jam was spread all over the cakes to allow the fondant icing layer to stick. Then to finish the cakes off they had a layer of royal icing. Some children smoothed the icing over their cakes, whereas others used a knife to create small spikes.
In the final session the Christmas tunes were playing and the cakes got decorated. The children thought carefully about their designs; using small cutters and tools to create designs such as snowmen, Christmas trees, stars, presents and candy canes – just to name a few!
Here is the Christmas cake recipe we used:
Mini Christmas Cakes
This recipe is enough to make roughly 24 ‘mini baked bean tin’ Christmas cakes.
18oz Plain Flour
12oz Brown Sugar
4oz Caster Sugar
16oz Butter (room temperature)
2 tbsp Black Treacle
2 tsp Vanilla Essence
Juice of 2 lemons.
4lb Mixed Fruit
8-12oz Glace Cherries (chopped and folded into 2oz plain flour)
- Preheat Oven and 150oC/200oF Gas Mark 2
- If the bean tins have a pull tab do not pull off the lid – turn over and cut off the bottom of the tin.
- Wash the small bean tins thoroughly.
- Line each tin with greaseproof paper, making the side paper to come up 5cm above the sides of the tin.
- Place the black treacle in a bowl to warm in the oven.
- Using a wooden spoon, cream the butter and both sugars until the mixture is light and fluffy.
- Gradually add the beaten eggs a little at a time.
- Then add the sifted flour, beating well to make sure everything is combined.
- Add all of the fruit and cherries and stir in well.
- Then add the warmed treacle, vanilla essence and lemon juice – stir well.
- Spoon the mixture into the bean tins.
- Place the tins on the middle shelf in the pre-heated oven.
- Cook for approximately 11/2 hours – check after an hour.