Recipes
We have shared some of our school dinner recipes here as a request from our School Council who fed back that some children felt they were missing out by having a packed lunch! We wanted all our children to be able to access the recipes which are followed by our catering team, as part of the balanced lunchtime diet. So here are a selection of requests for our children to try and bake at home.
Custard Cream Cupcake (for 15 portions)
Ingredients
125g of Margarine
225g of Caster Sugar
300g of Self Raising Flour
90g of Custard Powder
1 Teaspoon Baking Powder
250ml of Milk
3 Eggs
Buttercream
60g of Margarine
150g of Icing Sugar
15g of Custard Powder
20ml of Milk
Chocolate Brownies
Ingredients (8 portions)
200g Caster Sugar
115g Margarine – melted
115g Plain Flour
30g – Cocoa Powder
2 Eggs – Beaten
¼ tsp – Baking Powder
Method
Mix the sugar, margarine together until light and fluffy. Then add the cocoa powder and beaten eggs, continue to mix together until all ingredients are combined.
Sift in the flour and baking powder. Stir the mixture until all the ingredients are combined.
Spoon the mixture into a lined baking tin.
Bake the brownie at 180 °C (160 °C Fan) or gas mark 4 for approximately 20 mins. Do not over bake the brownie. It should still feel slightly springy to the touch.
Cool and portion.
Serve as required.
Apple Sponge
125g self-raising flour 125g Margarine 125g caster sugar 2 eggs ½ small tin of apples 2 tsp vanilla essence
Method
- Sieve flour
- In a large bowl cream together the margarine and sugar
- Place the eggs and lightly beat
- Add the flour egg and apple to the creamed margarine and sugar
- Gently spoon the mixture into a lined deep flan tin
- Bake at 190c/gas 5 for approx. 25-30 minutes. When cooked the sponge should spring back after being pressed or a knife inserted into the cake should come out clean
- For the syrup mix together the remaining sugar and lemon juice
- Remove the cake from the oven and leave to cool for 5 minutes
- Serve
Instructions
1. Cream the margarine and sugar until light and creamy.
2. Sift the flour, custard powder, baking powder and add the margarine and sugar. Beat together until the mixture forms breadcrumbs.
3. Mix together the milk and eggs and slowly pour it into the dry ingredients with the mixer set low.
4. Scrape down the bowl and beat on medium until the mixture is smooth. Do not overbeat.
5. Pour mixture into a lined flat tin and bake in a pre-heated oven (rationale) at 165c for 30 minutes. Once baked leave on a wire rack to cool.
6. When the cake is cool, portion into required size.
7, For the buttercream beat together the margarine with 2/3 of the icing sugar.
8. Pour in the milk and the remaining icing sugar and beat until it comes together.
9. Once together add the custard powder and beat until light and fluffy.
10. Place the buttercream into a piping bag and pipe a swirl on top of each portion, dust with icing sugar, then place into a bun case for presentation.
Lemon Cake
125g self-raising flour 125g Margarine 125g caster sugar 2 eggs beaten 1 Lemon 100g caster sugar for syrup 1tsp vanilla essence
Method
- Sieve flour
- In a large bowl cream together the margarine and sugar
- Place the eggs and lightly beat
- Add the flour egg and lemon zest the creamed margarine and sugar
- Gently spoon the mixture into a lined deep flan tin
- Bake at 190c/gas 5 for approx. 25-30 minutes. When cooked the sponge should spring back after being pressed or a knife inserted into the cake should come out clean
- For the syrup mix together the remaining sugar and lemon juice
- Remove the cake from the oven and leave to cool for 5 minutes
- Gently pour the lemon syrup over the cooked sponge and leave to cool
- Serve
