Daily Archives: 24 October 2011

Kindergarten Cook

The second I return from a sneaky week’s escape, I am ‘persuaded’ in front of the camera for a video-shoot to show off our fabulous products.

I am no Fearne Cotton and I am not sure how many of the viewers will understand the Stoke Smurf dialect, but the books look good. See these televisual masterpieces soon on the website.

Apart from cringing at my virtual self, I have been busy visiting schools before this year’s application process begins. I have to say how impressed I am by the involvement the children have with the food they eat there.

At one school, they grow their own herbs and veg, raise their own chickens and even create their own school lunch menus – not bad for 5-11 year-olds!

In fact, my son has been nurturing seedlings and poultry from a tiny tot at his nursery. I hear time and time again how the ‘younger generation’ don’t know anything about food or cooking but I beg to differ.

All the children I know are intrigued with ‘fork to fork’ and love both growing and cooking. They may be fussier with the eating but the interest is there – it’s not just all about fast food.

So, let’s give our children a break – whatever their age – and applaud their culinary creativity. My three-year-old loved making these Cherry Cupcakes with me, but if your children are closer to 33 they will enjoy them too!

 

Cherry Cupcakes

Recipe taken from 2012 Dairy Diary.

 

 

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Cherry Cupcakes

Children will love them – if you don’t eat them first!

Cherry Cakes from the Dairy Diary 2012Makes 12 cakes
Time 30 mins
Calories 265 per cake
Fat 14g of which 8.5g is saturated
Suitable for vegetarians

Butter 175g (6oz)
Caster sugar 110g (4oz)
Eggs 2, beaten
Self-raising flour 110g (4oz)
Glacé cherries 50g (2oz), chopped
Icing sugar 110g (4oz)
White chocolate buttons and halved glacé cherries to decorate

1 Preheat oven to 190°C/375°F/Gas 5. Spread out 12 paper cases on baking sheets, or put them into patty tins.

2 Cream 110g (4oz) butter and all caster sugar together until pale and fluffy. Gradually beat in eggs, beating well after each addition. Fold in flour, then chopped cherries.

3 Fill paper cases half full and bake for 15–20 minutes, until golden brown. Transfer to a wire rack to cool.

4 Beat remaining butter with icing sugar for butter icing and spread over top of cooled cakes.

5 Decorate with white chocolate buttons and glacé cherries.

Recipe taken from 2012 Dairy Diary.

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