Tulliallan Primary School

Recipe Book
Recipe Book

Page Number
3 Sweet Potato & Red Pepper Soup
4 Hot Dragon Toasts
5 Bacon Whirls
6 Crunchy Krispie Slice
7 Norwegian Pancakes
8 Chicken Kebab
9 Easy Fast Pizza’s
10 Highlander Chicken
11 Curry in a Hurry
12 Meat Loaf
13 Coconut Chicken Curry
14 Lasagne
15 Tandoori Chicken
16 Red Thai Chicken Curry
17 Banana Loaf
18 Mars Bar Cake
19 Yoghurt Loaf
20 Marshmallow Slice
21 Christmas Pudding
22 Flapjacks
23 Malteser Slice
24 Chocolate Cake
25 Iced Sponge
26 Banana Cake
27 Chocolate Truffles
28 Malteser Tray Bake
29 5 minute Chocolate Mug
30 Mini Banana Muffins
31 Norwegian Chocolate Cake
32 Pavlova
33 Weetabix Brownies
34 Tropical Christmas Cake
35 Peppermint Creams
36 Crunchie Cake
37 Tangy Lemon Tart
38 Chocolate Cake – Super Kids
39 Meringues
40 Very Special Hot Chocolate
41 Mix Up a Mud Pie
42 Microwave Tablet
43 Mars Bar Cheesecake
44 Apply Raspberry Crumble
45 Apple Traybake
46 Chocolate Cake with Chocolate Icing
47 Chocolate Tiffin

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Sweet Potato & Red Pepper

Soup
Ava Beveridge – Nursery PM
1 leek
2 red peppers
4 carrots
2 cloves garlic
2 medium sweet potatoes
2 vegetable stock cubes

Chop all vegetables & cook gently in a little oil just to

soften. Cover the vegetables with boiling water & 2
vegetable stock cubes. Bring to the boil & then simmer
for 20 mins. Let cool then blend until smooth. Lovely!!

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Hot Dragon Toasts

Andrew Bell – P1
3oz cheddar cheese, grated
Knob of soft margarine
1 tbsp of milk
Salt and pepper
2 large thick slices of bread

Have ready 2 warm plates.

Place grated cheese in bowl, add knob of margarine

(conker sized), then milk, salt and pepper. Mix
altogether with a wooden spoon to make a paste.
Leave it ready. Put slices of bread under the grill and
watch them until they are toasted on one side. Take
them from the grill and spread untoasted side thickly
with cheesy mixture, spread it right to the edges. Put
back under the grill until golden brown.

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Bacon Whirls
Demi Nicol – P2
Pack of bacon
Puff pastry

Roll out puff pastry into a large square shape. Place the
bacon on the pastry until pastry is completely covered.
Roll the pastry and the bacon into a swiss roll style, then
cut the pastry into slices and place on a baking tray. Put
in the oven until the pastry is ready then take out and
enjoy. Yummy hot or cold!!

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Crunchy Krispie Slice

1 ½ cups Rice Krispies
1 cup roasted peanuts
1 cup mixed fruit
1 cup coconut
100g marshmallows
60g margarine

For Icing
1 ½ cups icing sugar
1 tbsp cocoa
1 tsp marg
1 tbsp milk

Grease a swiss roll tin. Combine Rice Krispies,

peanuts, fruit and coconut in bowl. SLOWLY melt marg
and marshmallows in pan and stir in to mixing bowl.
Press mixture into tin, spread with icing and refrigerate.

For Icing
Sift icing sugar and cocoa. Stir in marg and mil to a stiff
paste. Stir over hot water until spreadable.

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Norwegian Pancakes
Charlie Allen P1
250g plain flour
1 tsp salt
1 pint full-fat milk
3 eggs
Butter for frying

Put ingredients into a bowl and whisk. Put butter into a

large frying pan and heat until very hot. Add a ladleful of
mixture to the pan. Turn over when bubbles start to
appear. Repeat until all mixture is finished. Serve with
jam, sugar and lemon, or ice-cream and chocolate
sauce.

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Chicken Kebab
500g minced boneless chicken
2 tbsp gram flour
1 medium sized egg
1 medium sized onion
1 medium sized potato
3 green chillies
1 tsp salt
1 tsp garam masala

Add potato, onion & green chillies to food processor &

grind until very finely chopped. Put mixture into large
bowl, add chicken, salt, garam masala & gram flour. Mix
well with hands. Add egg then mix well. Leave mixture
in fridge for ½ hr. Divide mixture into 7 equal portions &
form into ball shapes. Flatten to make burger type
shape. Either shallow fry on medium heat or place
kebabs under medium/hot grill. Turn occasionally until
fully cooked. Serve with salad & raita or ketchup……
…..Enjoy!!!!

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Easy Fast Pizza’s

1 soft tortilla wrap
Tomato Puree
Mixed herbs
Mozzarella cheese – grated
Cheddar cheese – optional
Toppings of your choice – ham, pineapple, pepperoni
etc

Take tortilla, spread tomato puree over & mozzarella

cheese. Sprinkle with herbs, put on toppings & extra
cheese. Place in oven for 3-5 mins at 180°C

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Highlander Chicken
Kira Lattka – Nursery
4 chicken breasts
5oz double cream
2 glasses of white wine
1 haggis
4 oz mushrooms

Cook haggis according to instructions. Cook chicken in

oven for 15 mins at 190°C, cut along the side of each
breast and stuff with haggis, cover with foil and cook for
a further 15-20 mins. Add sliced mushrooms and wine
to a pot and simmer for 20 mins, add cream then pour
over chicken and serve with baby potatoes/rice and
fresh vegetables.

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Curry in a Hurry
Connor Lattka – P5
1 can of chopped tomatoes
Cooked chicken/prawns
Curry powder
Tomato puree
Chopped onion and garlic
Large tbsp of branston pickle

Fry onion, garlic and curry powder in fry light, add

chicken/prawns, tin of tomatoes, tomato puree and
branston pickle.

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Meat Loaf
Scott Lawrence – P2
1 tbsp oil
1 onion, finely chopped
2 smoked streaky bacon rashers, rinded & chopped
500g pork mince
100g/4oz fresh breadcrumbs
1 medium egg, beaten
1 tsp salt
2 tbsp tomato puree
1 tbsp dried tarragon or thyme

For the Topping

2 smoked streaky bacon rashers
25g/1oz breadcrumbs
50g/2oz cheddar cheese

Preheat oven to 180°C/Gas 4/fan oven 160°C. Heat oil in a

frying pan & fry onion for 3-4 mins until softened. Transfer to
a bowl. Mix in the bacon, mince, breadcrumbs, egg, salt,
tomato puree & dried herbs. Press into a 450g/1lb loaf tin.
Bake uncovered for 1 hour.

To make the topping, dry-fry the bacon until crisp. Remove

from the pan. Fry the breadcrumbs in the bacon fat for 2
mins until just golden. Stir into a bow with the cheese &
crumble in the bacon. 5 mins before the end of cooking,
sprinkle the topping over the meatloaf and return to the oven
for 5 mins. Leave to stand for 10mins, loosen the sides with a
knife & remove.

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Coconut Chicken Curry

Jason Lawrence – P5
4 skinless, boneless chicken breasts
2 level tsp cornflour
300ml (1/2 pint) thick plain yoghurt
1 onion
2 tblsp of veg oil
2 cloves of garlic
½ tsp of ground ginger
½ tsp of ground turmeric
2 tsp of coriander
1 tsp of ground cumin
150ml (1/4 pint) coconut milk
1 chicken stock cube, mixed with 75ml (3fl oz) boiling water
Pinch of salt & pepper
2 tbsp chopped fresh coriander

Cut chicken into 3 equal sized pieces. Mix the cornflour & 2
tbsp of yoghurt in a bowl then mix in the rest of the yoghurt a
little at a time. Chop onion & put into large pan with oil. Cook
on low for 10 mins, then take off the heat. Add the garlic,
ginger, turmeric, coriander & cumin, gently heat for 2 mins
stirring all the time. Turn the heat down very low & add the
chicken. Add & stir in the yoghurt mixture, 1 tbsp at a time.
Stir in the coconut milk and stock, a little at a time. Mix in salt
& pepper then put lid on pan. Cook curry on low heat for 30
mins, stirring often. Check chicken is cooked, if not, cook for
further 5-10 mins. Stir in chopped coriander.

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Lasagne
Mark Brown – P3
1lb steak mince
2 carrots, grated or finely chopped
2 sticks celery, finely chopped
1 onion, finely chopped
1 jar of passatta (sieved tomatoes)
Mushrooms
1 tbsp tomato puree
1 clove of garlic, minced
¼ pint milk for Bolognese mixture
Lasagne sheets
¼ milk for cheese sauce
4 oz grated cheese
1 tbsp flour & butter

Sauté onion, garlic, celery and carrot until soft. Brown

mince, add milk & simmer until most milk evaporates.
Add puree, passatta and mushrooms, simmer for at
least 1 hour. To make cheese sauce, melt butter and
flour, gradually add milk, stirring continuously, when
thicken add cheese. Assemble in ovenproof dish. Layer
lasagne, then Bolognese, then cheese sauce. Put in
oven Gas mark 5 for 30 mins.

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Tandoori Chicken
10 chicken drumsticks
2 cloves of garlic
Small piece of ginger
1 tsp veg oil
1 tsp lemon juice
2 tsp chilli powder
1 tsp salt
1 tsp coriander powder
3 tsp tandoori masala powder
250g plain natural yoghurt

Wash drumsticks and leave to dry. Crush garlic and

ginger into a fine paste. In a large bowl, add yoghurt,
garlic and ginger paste, veg oil, lemon juice, chilli
powder, salt, coriander, masala powder and mix well.
Add chicken to mixture, making sure it is evenly coated.
Cover and leave mixture in fridge overnight. Transfer
into an ovenproof dish , and cover with kitchen foil. Put
into pre-heated oven for 50 minutes. (220°C) After 50
minutes, lower oven to 100°C. Remove foil from dish,
and put back in oven for 10 minutes. Serve chicken with
raita, salad or ketchup.

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Red Thai Chicken Curry

Gregor Ross P5
3-4 Chicken breasts, cut into strips
2 tablespoons of oil
1 heaped teaspoon of red curry paste
1 tin of coconut milk
3 spring onions
green beans, cut into small pieces
baby sweetcorn, cut into small pieces
½ yellow or orange pepper, cut finely
1 lime
Boiled rice

Heat oil in frying pan, then add curry paste and mix well
with oil. Add strips of chicken and fry. Then add all
vegetables and gently cook until tender, roughly 20
mins. Add a little water to help cook veg, then add ¾ of
coconut milk and simmer for 10 mins. Taste. If too
spicy, add rest of coconut milk. Serve with boiled rice
and a squeeze of fresh lime.

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Banana Loaf
Ryan Ford-Armstrong – P5
100g/4oz butter softened
175g/6oz caster sugar
2 eggs
2 ripe bananas mashed
225g/8oz self-raising flour
1 tsp baking powder
2 tblsp milk

Lightly grease the loaf tin and line it with non-stick

parchment paper. Preheat oven to 180°C/350°F/Gas
Mark 4. Measure all the ingredients into a mixing bowl
and beat for about 2mins until well blended. Spoon the
mixture into the prepared tin. Bake for about 1hr, until
well risen and golden brown. Leave cake to cool in the
tin for a few minutes, then loosen with a small palette
knife and turn the cake out.

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Mars Bar Cake

Calum Ramsay P7 & Drew Ramsay P2
4 Mars Bars chopped
4oz marg
2 desert spoons syrup or honey
3-4oz rice crispies
Block cooking chocolate

Melt the Mars Bars, marg & syrup together. Add in the
rice crispies & mix until all the rice crispies are covered
in the mixture. Pour the mixture into a baking tray. Melt
the cooking chocolate & pour over mixture in baking
tray. Place tray in fridge until hard, once hard cut into
squares. Eat!!

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Yoghurt Loaf
Aaron Bell – P4
Use empty carton as a measure
1 carton of yoghurt (lemon, orange or toffee flavour)
1 carton of vegetable oil
2 cartons of castor sugar
3 cartons of self raising flour
1 pinch of salt
2 eggs

Mix all ingredients well in a large bowl and empty into 2,

2lb loaf tins. Bake at 300°F/gas mark 2 for 35 mins.

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Marshmallow Slice
Cameron Dickson – P7T
15 digestives biscuits – crushed
15 glace cherries – chopped
15 marshmallows – chopped
½ tin condensed milk

Mix all above ingredients together. Roll into sausage

shape, coat with desiccated coconut. Cover with foil
and refrigerate for ½ hr, cut into slices.

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Christmas Pudding
Holly Jane Trevett
1lb flour
1lb suet
1lb sultanas
1lb currants
2oz sweet almonds
1lb raisins
1lb Derma sugar
½ lb mixed peel
8 o 10 eggs
2 tsp mixed spice
1 nutmeg
1 glass of sherry or brandy

Wash and pick currants, stone raisins, chop the peel.

Put all ingredients into a bowl & mix thoroughly with the
well beaten eggs ad enough brandy or sherry to
moisten; pour into well-buttered moulds, cover with
buttered paper. Steam 8 or 9 hrs, serve with brand
sauce or hard sauce.

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Flapjacks
Catherine Paterson – P2
100g/4oz butter
50g/2oz soft brown sugar
4 tblsp golden syrup
250g/9oz porridge oats
(Can also add 2 tblsp of sultanas or dried apricots or
some chocolate chips)

Preheat oven to 180°C/350°F/Gas Mark 4. Butter a

square baking tin (20cm/8” shallow) Put butter, sugar
and syrup in a saucepan. Stir the sauce over a low heat
until butter has melted and sugar dissolved. Add oats
(plus any extras) to the pan and stir well. Pour mixture
into tin and press down firmly until about 5cm/2” thick.
Bake in oven for 20-25mins until golden. Leave to cool,
then cut into squares or rectangles.

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Malteser Slice
Kira Lattka – Nursery
4oz margarine
3 tblsp syrup
5oz milk chocolate
8oz digestive biscuits (crushed roughly)
8oz maltesers (cut in half)
14oz white chocolate

Melt margarine, syrup and milk chocolate together. Add

the crushed biscuits and maltesers. Mix well and
spread over a swiss roll tin or similar. Place in fridge to
set (approx. 1hr). Melt white chocolate and spread over.
Once set, cut into squares.

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Chocolate Cake
Holly Jane Trevett
6oz butter
4oz flour
3oz sugar
8oz chocolate
1 tsp vanilla
4 eggs
Baking Powder

Cram butter and sugar together, add 1 egg, flour and

chocolate. Add the remainder of the eggs then add the
vanilla. Lastly put in half a teaspoon of baking powder.
Bake steadily in a medium oven from between 1 to
1 ½ hrs.

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Iced Sponge
Sarah Fraser
4oz/125g stork marg
4oz/125g castor sugar
2 eggs
4oz/125g self raising flour sieved with 1 tsp baking
powder
Icing sugar to decorate

Pre-heat oven to 160°C/Gas Mark 3. Prepare and

grease an 8 inch cake tin. Place all ingredients into a
bowl and beat well with wooden spoon for 2-3mins.
Place into baking tin and bake for 35 mins until cooked.
When cool, decorate with icing sugar.

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Banana Cake
Connor Jones, Nursery
6 oz butter
12 oz caster sugar
4 eggs
1 lb 4 oz bananas – chopped into large pieces
1 lb plain flour
3 tsp baking powder
1 pinch salt

(optional – 4 oz chopped nuts)

Cream butter and sugar together. Add eggs one at a

time. Add bananas and flour, baking powder and salt.
Mix well. Divide mixture into 2 lined and greased loaf
tins and bake at 170°C till golden brown and cooked
through. – Approx 45 minutes. Skewer or knife should
come out clean when checking if cooked through.

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Chocolate Truffles
Adapted from recipes submitted by Ryan
McCarthy Lee P4, Angus Foster Nursery,
Jodi Duffin P7J
1 pkt digestive biscuits crushed (about 12)
2 tbsp drinking chocolate
1 small tin condensed milk
chocolate vermicelli
2 oz coconut
2 oz margarine

Melt margarine and condensed milk in pan. Add to

digestive biscuits, coconut and drinking chocolate
mixture. Mix well. Roll into balls then coat in vermicelli
(or coconut if preferred). Leave to set in the fridge.

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Malteser Tray Bake

Rebecca Davis P7
4 oz margarine
3 tbsp syrup
5 oz milk cooking chocolate
8 oz crushed digestive biscuits
8 oz maltesers cut in half
14 oz milk or white chocolate

Melt margarine, syrup and cooking chocolate together.

Add biscuits and maltesers. Mix well and spread over a
greased swiss roll tin. Cover with melted white or milk
chocolate. Set in fridge and cut into squares.

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5 minute Chocolate Mug

Nathaniel Strickland Nursery
4 tbsp cake flour 3 tbsp milk
4 tbsp sugar 3 tbsp oil
2 tbsp cocoa 3 tbsp chocolate drops
1 egg (optional)
1 Mug

Ad dry ingredients to mug. Crack egg, add to mug and

mix well. Pour in milk and oil and mix well. Add
chocolate drops or vanilla essence if desired. Pour into
mug and microwave for 3 minutes on full power. Wait
until the cake stops rising and sets in the mug. Run a
knife around the side of the mug and tip the still warm
cake onto a saucer. Sit back and enjoy with coffee –
you deserve it!

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Mini Banana Muffins

Craig Bainton – P1T
3oz/85g soft brown sugar
3oz/85g butter or marg
2 ripe bananas mashed
1 egg
4 fl oz/125ml skimmed milk
7oz/200g self-raising flour
Pinch of salt
½ tsp/2.5ml nutmeg

Pre-heat oven to 190°C/375°F/gas mark 5. Lightly

butter or oil 12 muffin tins or line with 12 paper muffin
cases. In a bowl, mix together the sugar, butter or marg,
mix in the mashed bananas. Beat in the egg & milk, fold
in the flour, salt & nutmeg. Spoon into the prepared
muffin tin & bake for about 20 mins or until golden brown
& firm to the touch.

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Norwegian Chocolate Cake

Solveig P4
Ingredients for cake
200 ml of veg oil
300 ml sugar
4 eggs 3 tablespoons of cocoa powder
400 ml plain flour
2 teaspoons of baking powder

Ingredients for icing

200g of full fat butter
250g icing sugar
Cocoa powder
2 tablespoons of coffee
Pre-heat oven to 180-200°C

Put all cake ingredients into a mixing bowl and whisk

until smooth. Pour mix into tin and bake for 30-40 mins.
It will be ready when you can poke a knife into it and the
knife comes out lean.

To make icing, mix soft butter with enough icing sugar to

give a soft, creamy texture. Using a heavy-duty mixer,
throw in cocoa and coffee. Add 1 or 2 eggs for a fluffier
texture. You will see the mixture change, so stop mixing
when this happens. When the cake has cooled down,
slice in two and fill with mixture. Put the rest on top and
decorate with sweets.

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Pavlova
Tiffany Aitken P7
4 egg whites
7oz caster sugar
1 dessertspoon cornflour
Few drops of vanilla essence
1 teaspoon vinegar
1 small carton of double cream
1 small tin of condensed milk
Juice of two lemons
Fruit or berries to decorate
Pre-heat oven gas 1 ½-2 or 200°F

Base:
Beat egg whites gradually adding sugar. Add cornflour,
vinegar and vanilla essence. Beat well until meringue
mixture is quite stiff. Spread meringue on baking sheet
on a large baking tray. Place in oven for an hour, and
then turn off oven and leave meringues to dry out in
oven.

Top:
Mix together beaten cream, condensed milk and lemon
juice. Press meringue lightly with fingers, and cover top
with cream mixture. Take care not to break meringue
round edges. Decorate with your choice of fruit or
berries.

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Weetabix Brownies
Cameron Dickson P1T
4 crushed weetabix
4oz caster sugar
4oz self-raising flour
2 tbsp cocoa powder
Pkt chocolate drops, chopped up

Mix ingredients together in a bowl. Melt 4oz of butter

and mix into mixture along with an egg. Put in a baking
tray that has been lined with greaseproof paper. Bake
for 15 minutes at 180°C.

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Tropical Christmas Cake

Holly McMahon P1
8oz can pineapple slices
2oz butter or marg
6oz butter or marg
8oz icing sugar
4oz cater sugar
2oz desiccated coconut
2 large eggs
8oz self-raising flour
4oz sultanas
3oz glace cherries
4oz chopped mixed peel
2oz desiccated coconut

Drain pineapple slices and chop (keeping juice to one

side). Blend butter, sugar and eggs together, then add
flour and 3 tblsp of the reserved juice and mix well. Add
pineapple, cherries, mixed peel, sultanas and coconut.
Place the mixture into a 2 ½ pint ring mould and bake in
a pre-heated oven 170°C/gas mark 3 for 1 hour.

To make the frosting- melt butter in a pan, stir in the

icing sugar, coconut and 1 tblsp of reserved juice.
Spread quickly over the cooled cake. Decorate with
extra cherries/fruit if desired.

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Peppermint Creams
Ryan Cassidy P7
1 egg white
350g icing sugar
3 drops of peppermint essence
2 drops of green food colouring
125g milk chocolate

Whisk the egg white until frothy. Sieve in the icing sugar
and mix well. Add colouring and peppermint essence.
Sprinkle icing sugar onto your hands and roll teaspoon
sized amounts into small balls. Then place onto a
baking tray lined with greaseproof paper. Flatten each
ball with a fork into discs and place in fridge for 1 hour.
Melt chocolate in a bowl over a pan of hot water. Allow
to cool a little, then dip ½ of each peppermint cream
into it and return to fridge.

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Crunchie Cake
Cameron Dickson P1T
4oz margarine
9oz milk chocolate
4 tablespoons syrup
8oz crushed biscuits
6 crunchies
200g white chocolate- melted over the top

Melt margarine, chocolate and syrup. Do not boil. Add

crushed biscuits and 5 crushed crunchies. Press into
sandwich tin and allow to harden in fridge. Cover with
melted white chocolate and sprinkle last crushed
crunchie over the top.

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Tangy Lemon Tart

Pastry:
Filling:
175g plain flour
4 eggs
Large pinch of salt
175g golden caster sugar
75g icing sugar
Finely grated zest of 2 lemons
90g very cold butter, cubed
100ml lemon juice, approx 3 juicy lemons
1 egg yolk and 2 tbsp cold water
100ml double cream

Mix the egg yolks with the cold water. Pre-heat a baking sheet in the
oven at 190°C, 175°F, gas5. Rub flour, salt, sugar and butter
between your fingers until it resembles very fine breadcrumbs. Add
egg yolk mixture and stir into pastry mixture with a fork. Stop when
the pastry begins to come together. Turn onto floured surface and
knead for a few seconds. Roll the pastry out to 0.5cm thick and fit
into a loose-bottomed 24cm fluted tart tin. Trim excess pastry,
leaving a 1cm border. Chill in the freezer for 10 minutes, then line
with baking paper and fill with baking beans. Cook the heated
baking sheet for 10 minutes. Remove paper and beans, trim edges
again and cook for a further 8-10 minutes. Remove from the oven.
Reduce the oven temperature to 160°C, 325°F, gas 3.

Make the filling by whisking the eggs and sugar together. Stir in the
zest, lemon juice and double cream. Transfer the mixture to a jug
and carefully pour into the pastry case. Bake for 35-40 minutes.
The tart is ready when the lemon cream filling is almost set, but still
wobbles very slightly. Cool completely on a wire rack and then
remove it from the tin. As the tart cools, the filling will set perfectly.
Dust with icing sugar and serve with crème fraiche and some fresh
berries.

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Chocolate Cake – Super Kids

Solveig Sarah Heen-Allan P4

Broken biscuits
Melted butter
Chocolate powder
Melted Chocolate

Mix all ingredients together in a bowl. Press into a tin

and put into fridge.

When cold, decorate with sweets and cut into squares.

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Meringues
Charlotte O’Donnell P7
3x egg whites
6x granulated sugar

Heat oven to Gas mark 2 (300°F or 150°F)

Beat egg whites until stiff.

Add sugar 1oz at a time.

Pace dollops! On a baking tray lined with greaseproof

paper.

Put in oven for 1 hour. Turn off oven and leave

meringues in until cool.

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Very Special Hot Chocolate

(makes 2 drinks)
Andrew Bell P1
2 heaped teaspoons of drinking chocolate
2 heaped teaspoons of sugar
½ pint of milk
1 briquette of vanilla ice cream
1 small bar of flake chocolate

Have ready 2 mugs.

Add 2 two teaspoons of drinking chocolate and sugar

into a jug. Put milk into a small pan and heat gently until
little bubbles show on the top. Pour milk over chocolate
and sugar. Whisk together with a rotary whisk until a
thick layer of froth appears on the top. Divide the
mixture evenly between 2 mugs. Cut the ice cream in
half and float one square on top of each drink. Crumble
with flake. Enjoy!

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Mix up a Mud Pie (makes 12

slices)
Andrew Bell P1
Chocolate strands – hundreds and thousands
1 chocolate bar for topping
175g or 6oz butter
1 tbsp cocoa powder
125g or 4oz caster sugar
125g or 4oz mixed dried fruit
250g or 8oz broken biscuits

Melt butter in pan then take of heat. Add cocoa and

sugars, dried fruit and biscuits. Mix it all up and put into
a 20cm cake tin lined with foil. Chill in the fridge for 2
hour. Remove from tin onto a plate and cover with
melted chocolate. Sprinkle with chocolate strands.

To melt chocolate, place in a bowl and put on top of a

bowl containing very hot water. Allow heat to melt the
chocolate.

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Microwave Tablet
Rebecca Davis P7
1 lb icing sugar
195g (6.91 oz) sweetened condensed milk (not light!)
2 tbsp syrup
2oz butter or margarine

Using a very large microwaveable bowl combine all

ingredients.

Cook on defrost for 10 minutes stirring 4 times during

this period.

Cook on full power for 5 minutes. Stir and pour into a

greased sandwich tin. Mark almost immediately.

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Mars Bar Cheesecake

Connor Lattka P5
Base –
140g or 5 oz butter melted
200g or 7 oz digestive biscuits crushed
1 tsp ground cinnamon

Mix together and place in the bottom of a 9” loose

bottom tin. Smooth out and refrigerate.

Topping –
4 large mars bars
250g or 9 oz Philadelphia cheese
cocoa powder

Roughly chop up 3 mars bars slowly in a bowl over a

pan of hot water. Add Philadelphia cheese. Chop up
and add the remaining mars bar. Mix well. Spread over
the top of digestive biscuit base. Dust with cocoa
powder before serving.

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Apple Raspberry Crumble

Martin
175g porridge oats
150g plain flour
125g brown sugar
½ tsp bicarbonate of soda
175g butter
700g fresh or tinned apples. If fresh then cook lightly.
75g raspberries fresh or frozen
1 tbsp lemon juice
½ tsp ground cinnamon (optional)

Lightly grease 20cm loose bottom cake tin or pie dish.

Preheat oven to gas mark 5 190°C or 375°F

Mix flour, porridge, sugar and bicarbonate of soda. Stir

in melted butter. Press 2/3rds of crumble mix into base
and sides of tin. Mix pie filling, rasps and lemon juice.
Spoon into crumble shell starting at edge and working
into the centre but keeping away from sides. Cover with
remaining crumble. Press gently around the edge to
seal top to the bottom. Bake for 30minutes. Cool for
about 1 hour before turning out. Lovely served with
crème fraiche.

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Apple Traybake
450g/1lb of cooking apples
juice of ½ lemon
225g/8oz butter softened
280g/10oz caster sugar
4 eggs
2 tsp vanilla extract
350g/12oz SR flour
2 tsp baking powder
Demerara sugar to sprinkle

Oven - 108°C, Fan 160°C, gas mark 4

Grease and line a rectangular baking tin (27 x20cm)

with greaseproof paper. Peel, core and thinly slice the
apples, then squeeze the lemon juice over. Set aside.

Mix together the butter, caster sugar, eggs, vanilla

extract, flour and baking powder. Spread half the
mixture into the prepared tin. Arrange half the apples
over the top of the mixture, then repeat the layers.
Sprinkle over the Demerara sugar.

Bake for 40 -45 minutes until golden and springy to

touch. Leave to cool for 10 minutes. Turn out of tin and
remove paper. Cut into squares and serve with ice
cream or custard.

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Chocolate Cake
6oz margarine
6oz caster sugar
6oz SR flour
3 large eggs
1 tbsp cocoa powder

Cream the sugar and margarine, add 2oz flour followed

by 1 egg. Mix well. Repeat until all flour and eggs are
blended in then add the cocoa and mix well.

Turn in to 2 x 7” round tins and bake in a moderate oven

180°C, 350°F or gas mark 4 for 20 – 25 minutes.

Chocolate Icing
2 ½ oz margarine
1 tbsp cocoa
9oz sieved icing sugar
3 tbsp hot milk
1 tsp vanilla essence

Melt margarine. Blend in cocoa then gradually mix in

icing sugar with a little milk and essence until all the
ingredients are mixed in. Beat until smooth then
sandwich together the 2 sponges and cover the cake
with the icing. Finish off with grated chocolate.

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Chocolate Tiffin
Dylan McFerran – P3

1 x 250g pkt digestives

115g/4oz unsalted butter (+ extra for greasing)
45ml/3tbsp golden syrup
30ml/2 tbsp cocoa powder
50g/2oz sultanas/raisins
115g/4oz milk chocolate

Break biscuits into a plastic bag then crush with a rolling

pin to make crumbs. Lightly grease a tray with butter.
Put the butter & syrup into a saucepan and melt over a
low heat, stirring occasionally. Stir in the cocoa powder,
then add sultanas/raisins and biscuits (could use
maltesers halved in you prefer). Spoon mixture into a
baking tray and press down with the back of a spoon to
level it. Leave to chill in fridge for 15 mins. Break the
chocolate into a heatproof bowl & melt over a pan of
simmering water, then spread over the tray. Cut when
still soft enough to cut into pieces, then put back in
fridge. Best served chilled.

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With thanks to all the children who submitted

recipes. Thank you to all the people who typed
up the recipes and Alison who put it all
together. Also, thank you to Tulliallan Police
College for printing it.

Issued November 2008

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