This is another easy recipe and you can be assured that this is one for ‘Kids in the Kitchen’. They can help with measuring, egg cracking, mixing, scooping and decorating the tops of the cakes. When they’ve cooled you are sure to get a few taste testers too.

Ingredients:

Cakes

• 2 apples
• 100g / 4oz butter (softened)
• 100g / 4oz caster sugar
• 100g / 4oz self raising flour (sifted)
• 50g / 2oz dessicated / shredded coconut
• 2 eggs

Topping

• 50g desicated / shredded coconut
• 20ml apple juice
• 100g icing sugar (sifted)

Preheat the oven to 180 C / 350 F / Gas 4 and line a 12 hole muffin tin with paper cases. I use Pampered Chef Individual Brownie Pan lined with muffin cases to make square cakes (you can still use round cases as they settle into the square holes).

Grate the apples (with skin still on) and discard the core (you might want to help your child with this or supervise).

Put the softened butter into a large mixing bowl and add the sugar. Cream together with a wooden spoon or spatula.

Add the eggs one at a time, mixing each one in well.

Fold in the flour and the dessicated coconut.

Stir in the apples, then using a scoop, spoon the mixture evenly into the paper cases.

Bake in the centre of the oven for 20 minues until the tops of the muffins are springy.

Remove from the oven and set aside to cool in the muffin pan, before putting on a cooling rack to cool completely.

Meanwhile, for the topping – put the icing sugar into a bowl and gradually add the apple juice until the mixtue resembles a thin paste.

Add the shredded coconut so that the mixture is thick but still soft. You can add more apple juice a drop at a time if needed.

When the cakes are cool. Add a teaspoon of the coconut icing mixture to each cake and spread to the outside of the paper case.

Allow to set and when ready to eat – enjoy!

For more tasty recipes, head over to HoniesKitchen (in the catgegory cloud or in the header). You can also search for cooking with kids for some easy and sometimes healthy recipies.

This game (for up to 4 players) is designed to allow children to make choices about what they like to eat and to help them recognise what makes up a balanced, healthy meal in different variations, broken down to 6 food and drink servings. There’s even a vegetarian option of a completely balanced meal. Whenever a ‘junk’ food option is selected, children will enjoy posting the card into the Greedy Gorilla’s mouth and a real burping noise is activated …. there follows the giggles and of course the children are prompted to say “excuse me.” So table manners are also an important part of this games teaching.

As always, your children will have fun assembling this game and all of the parts as setting up is all part of the learning process.

Contents:

• 4 playing boards (place settings)
• 24 healthy food cards
• 8 junk food cards
• 1 gorilla posting box (requires 3 x AAA batteries, included)
• 1 instruction leaflet

It’s no secret that I love Orchard Toys because whilst having fun, your children are also learning valuable skills. It’s those skills that can develop further when your child goes to school and allows them to be better prepared. Each and every game has an educational guide to show you what essential early learning skills your child can learn. This is what Orchard Toys say about this game ……

Educational Guide:

Orchard Toys Fun Learning Games encourage children to communicate, share and play together. This product has been designed to:

• Link with Early Learning Goals
• Link to National Curriculum Science Key Stage 1

I would add to this guide that this game teaches children personal, health and social education skills (PHSE) which is an essential part of early learning that is a requirement in pre-school/school establishments. What better way to reinforce this teaching than to make it fun at home as well as in school.

You can bet that my Daughter couldn’t wait to get this one out of the box.

Whenever we have family days, rainy days, even snow days (when my house usually has a few teenagers to add to the entertainment factor) she gets a game out to play and she is keen to show everyone how to play. Greedy Gorilla comes with such good instructions and once you’ve played it once, you have a sound understanding of what’s required.

All of Orchard Toys games are very colourful, made of tough, wipe-clean cardboard, have educational value, come with very easy to follow instructions, are themed to be interesting and familiar for children to recognise and enjoy and they are always so much fun to play with.

In addition, Orchard Toys have a fabulous website to help you choose the right toy and age range for your child and have excellent Customer Service to help you make the right choice, assist you in your order and if you should loose any parts, they offer a replacement service.

If you want to be in with a chance of winning this fabulous game then please leave a comment answering the question “What is your child’s  favourite food that you consider healthy”. Please leave a way for me to contact you (Twitter name/ Facebook name).

You can increase your chances of winning by completing other tasks (via Twitter,  Facebook or both) but this is your choice and there is no stipulation to do so.

This competition is open to all UK residents and will be randomly drawn on Sunday, 31st March.

If the rafflecopter is not visible, please click on the link below:

a Rafflecopter giveaway

Disclaimer:

I am not an employee of Orchard Toys but received this product to review as I have independantly reviewed for them before. Whilst some of the pictures and links are that of Orchard Toys, the opinions are that of my own. I only ever review products that are relevant to me and my family.

These Double Chocolate Chip and Pecan Cookies are perfect for Children’s Play Dates and for Catch Up’s with friends over a cup of coffee.

They are so easy and quick to make that your children can make them and when allowed to cool are crispy on the outside but nice and soft on the inside. If you prefer not to use nuts in the recipe, there is a fruit based alternative. Simply use all white chocolate (100g and replace the nuts with 100g of raisins or cranberries).

I have highlighted all of the products that are available from Pampered Chef UK, which are quality gadgets and bakeware that make cooking so much easier. Baking on Stoneware makes much nicer cookies (and pizza) allowing them to stay moist in the middle and no moisture building up underneath. You can of course use your own products and may choose to add these items as you wish – if you hold a Cooking Show or Party Hour with Pampered Chef, you could get these items Free of charge or choose some as Half-Priced items. I have all of these items to show you if you would like me to bake these cookies for you at your show )

Ingredients:

• 

  Measure your ingredients

  Sunflower oil, for greasing

• 85 g butter, softened
• 40 g light soft brown sugar
• 40 g caster sugar
• 1 large egg, beaten
• 1⁄2 teaspoon vanilla extract
• 175 g self-raising flour
• 70 g white chocolate chips or chunks
• 30 g white chocolate chips or chunks
• 30 g pecan nuts (or hazelnuts) *Alternative for nut allergy below

Method:

Preheat oven to 180°C/fan 160°C/Gas 4.

Spray two Rectangle Stones / Medium Round Stones or baking trays with sunflower oil using Kitchen Spritzer or lightly oil using a Pastry Brush; set aside.

Beat the butter and the sugar

In Classic Batter Bowl, beat softened butter, brown sugar and caster sugar together until light and creamy using Bamboo Spoon or Spatula.

Add the egg (crack)

Add the egg and vanilla extract and beat well.

Gently fold in the flour until well combined.

Fold in the white and dark chocolate chips and pecans (or hazelnuts).

*If there is a risk of nut allergy, the nuts can be replaced for fruit such as raisins or cranberries. I would use all white chocolate and increase the fruit to 100g if doing this.

Add scoops of cookie dough to your stones / trays

Press the cookie dough with heel of hand

Using Large Scoop (45ml / approx. 3 tbls), drop scant scoops of mixture slightly apart (cookies will spread a little during baking) onto prepared baking stones / trays (to make about 7 cookies on each baking stone). Flatten scoops slightly with the heel of your hand.

Bake 15–20 minutes or until light golden brown (swap position of baking stones / trays in oven after 12–15 minutes to ensure even baking, if desired). Do not overbake cookies (cold baked cookies will be crunchy on outside and chewy underneath).

Take the cookies out of the oven and cool

Ready to eat with a cup of cocoa

Remove from oven and cool for 5 minutes on baking stones / trays.

Using Mini-Serving Spatula, remove cookies to Stackable Cooling Rack and allow to cool.

Enjoy!

They taste a treat! Yum yum

The game (for up to 4 players) will have your little bears racing home to stop Goldilocks eating Baby Bear’s porridge, breaking his chair or sleeping in his bed. There are 8 Honey Pot cards to change the way the game is played by the bears, 3 room cards for Goldilocks to encounter and a door card for the bears to turn over to win.

Your children will have fun assembling the board and the characters and setting up is all part of the learning process.

Contents:

• 1 jigged playing board
• 1 Goldilocks character card
• 4 Three Bears character cards
• 5 plastic character stands
• 1 dice
• 1 spinner (for 2 player game)
• 8 honey pot discs
• 1 door card
• 3 room cards
• 1 instruction leaflet

One of the things that I love about Orchard Toys is that whilst having fun, your children are also learning valuable skills. It’s those skills that can develop further when your child goes to school and allows them to be better prepared. Each game has an educational guide to show you what essential early learning skills your child can learn. This is what Orchard Toys say about this game ……

Educational Guide:

Orchard Toys Fun Learning Games encourage children to communicate, share and play together. This product has been designed to:

• Develop turn taking and communication skills
• Develop concentration and interaction skills
• Promote number recognition and counting
• Link to National Curriculum Maths Key Stage 1

My Daughter is just 6 years old and is familiar with the bright colourful boxes that contain Orchard Toys and so she knew instantly that she had a treat in store, when she came home from school to see the parcel that had been delivered.

She set the game up instantly and we played the 2-player version. “I love it” she said. And, I have to say that the verdict for HonieMummy is ‘HonieLikes‘

I particularly like that there is more to this game than a character chosen by your child trying to win the game for themselves. Goldilocks is not a character chosen by the players and is also playing to win the game.

I have a lot Orchard Toys products … some sent to me by Orchard Toys themselves and many more that I have chosen to look for and to buy.

I like that they are all very colourful, made of tough, wipe-clean cardboard, have educational value, come with very easy to follow instructions, are themed to be interesting and familiar for children to recognise and enjoy and that they are always so much fun to play with.

In addition, Orchard Toys have a fabulous website to help you choose the right toy and age range for your child and have excellent Customer Service to help you make the right choice, assist you in your order and if you should loose any parts, they offer a replacement service.

If you want to be in with a chance of winning this fabulous new game then please leave a comment answering the question “What is your favourite children’s story character”. Please leave a way for me to contact you (Twitter name/ Facebook name).

This competition is open to all UK residents and will be randomly drawn on Monday, 11th March.

If the rafflecopter is not visible, please click on the link below:

a Rafflecopter giveaway

Disclaimer:

I am not an employee of Orchard Toys but received this product to review as I have independantly reviewed for them before and asked if I could review any new products for them. Whilst the pictures and links are that of Orchard Toys, the opinions are that of my own. I only ever review products that are relevant to me and my family.

The hardest part about making your own pastry is needing to make it 40 mins ahead of using it in your recipe. Now, that’s not actually very hard at all, considering that in those 40 mins, you are probably making/preparing the filling for your pastry anyway! The reason for the 40 minutes is 30 for it to rest in the fridge and 10 for it to come back to room temperature so that it rolls perfectly.

Shortcrust Pastry is perfect for plate pies, small individual pies, tarts, flans, quiches,  bite sized treats (all sweet or savoury dishes).

No matter the amount of pastry you need for your recipe, the butter is always half of the amount of the flour you use. If you need to make the recipe half as big again – add 1 more egg / half as small – use 1 egg less.

It takes cold hands to make good pastry and very little handling. Because I am a warm handed person, I choose to use a food processor. You can still, if you wish make breadcrumbs with the flour and butter using your hands in the traditional way, but ensure you wash your hands in cold water first and resist over-handling the pastry mix.

The following recipes make 500g (just over 1 lb) of pastry, which is enough for a 23cm / 9″ Pie Dish / Flan Ring or 12 individual small pies ….. with some left over!

Now you just need to choose which Shortcrust Pastry to use.

Savoury Shortcrust Pastry:

• 250g  (9oz) plain flour
• 125g (4.5oz) cold butter, cubed
• 2 egg yolks
• large pinch of salt
• 1-4 tbsp of water (if needed)

Sweet Shortcrust Pastry:

• 250g  (9oz) plain flour
• 125g (4.5oz) cold butter, cubed
• 2 egg yolks
• 2 tbsp caster sugar
• large pinch of salt
• 1-4 tbsp of milk or single cream (if needed)

Put the flour and butter in a food processor and blitz to form breadcrumbs. Add the egg yolks (and if making sweet pastry, the sugar) and a pinch of salt.  Continue to blitz until a ball of dough is formed.

If using your hands, rub the flour and the butter together until the mixture resembles breadcrumbs.

HonieTip: my Home Economics teacher used to say that lifting your hands up, lightly rubbing and allowing the breadcrumbs to fall from your fingers allowed air to flow through, keeping the mix cool).

Add the egg yolks (and if making sweet pastry, the sugar) and a pinch of salt and stir together with a knife. Squeeze the mixture into a dough ball.

If the pastry feels very dry add the water (milk or cream for sweet pastry). The pastry will be more tender if you can manage without, so add a little at a time.

Once you have your dough ball, wrap in cling film and pop into the fridge for 30 minutes. Remember to take the pastry out 10 minutes before rolling to warm. If the pastry is too cold, it will crumble when rolling.

Roll your pastry on a lightly floured board/surface and use as required.

I use Sweet Shortcrust Pastry in my Bakewell Tart.

Lemon & Almond Pastry:

• 115g (4oz) butter softened
• 60g (2.5oz) caster sugar
• Seeds of vanilla pod (or 2 tsp vanilla extract)
• Finely grated zest of a lemon
• 2 eggs, lightly beaten
• 200g (7oz) plain flour
• Pinch of salt
• 45g (1.5oz) ground almonds

Cream the butter, sugar, vanilla and lemon zest in a bowl until well combined. Beat in the egg yolks one at a time, then fold in the flour, salt and the ground almonds and mix quickly together to form a dough.

Shape into a round, wrap in cling film and put in fridge for ’2 hours’ before use.

This pastry is perfect for Bakewell Tart.

Coconut Pastry:

• 2 egg yolks
• Seeds of vanilla pod (or 2 tsp of vanilla extract)
• 100g (3.5oz) caster sugar
• 100g (3.5oz) butter, softened
• 165g (5.5oz) plain flour
• 60g (2.5oz) unsweetened, desiccated coconut
• Pinch of salt

Cream together the egg yolks, vanilla, sugar and butter in a large bowl, until light and fluffy. Fold in the flour, coconut and salt and mix together until the dough forms large chunks. Using your hands, bring the mixture together. Remove from the bowl and gently knead for 10 seconds on a lightly floured surface. Wrap in cling film and put in the fridge to rest for 30 minutes.

Roll the pastry out on a lightly floured board and use as required.

Choose your pastry – I have used a Sweet Shortcrust pastry, but lemon and almond pastry make this all the more irresistible. Be sure that your pastry is ready to roll by making it at least 40 mins before it needs to go in the oven (30 minutes for it to rest in the fridge, 10 minutes to bring it back to room temperature to roll perfectly).

You will also need a 23cm/ 9″ Flan ring, loose bottomed tart tin or a pie dish at least 4cm/ 1.5″ deep.

Ingredients:

Shortcrust Pastry

• Flour for dusting

Frangipane:

• 200g / 7 oz butter
• 200g / 7oz caster sugar
• 2 eggs
• 2 tsp amaretto or almond essence
• 40g / 1.5oz plain flour
• 200g / 7oz ground almonds
• 40g / 1.5oz flaked almonds

• 180g / 6.5oz good strawberry jam (I use homemade)

Roll out the pastry on a lightly floured work surface to approx. 3mm deep (almost a £1 coin).  The pastry need to be approx. 5cm bigger than the base of the dish you are using (hold the dish over the pastry to make sure it is. Using your rolling pin lift the pastry gently from the surface and making sure the pastry is over the dish correctly, ease the pastry into the bottom of the dish, covering the side and the corners. Place in the fridge, for approx. 30 mins and while the oven preheats.

Preheat the oven to 180 C (350 F), gas mark 4.

You need to blind bake your pastry case. For this you will need baking/greaseproof paper which you need to scrunch up and then un-scrunch and line the dish/tin with it and also some baking beans (I use the same dried beans and store in a jar in my cupboard wrapped in the scrunched baking paper, ready to lay in the dish/tin again). Blind bake for 15-20 minutes, until the edges are lightly brown and the base dry to the touch. Remove the paper and beans and cook for a further 3-5 minutes until golden. Remove from the oven and set aside.

Meanwhile (while you were blind baking), you can make the frangipane. Put the butter and sugar in a large bowl and cream together with a wooden spoon/spatula until pale and fluffy. Add the eggs one at a time and mix in. Add the Amaretto/almond essence. Fold in the flour and the ground almonds.

Spread a thick layer of jam over the base of the pastry case and spoon in the frangipane to the centre of the dish, smoothing outwards with a palette knife to the edge of the dish.

Sprinkle on the flaked almonds and bake in the oven for 30-35 minutes. Check half way through cooking and if the edges are browning too quickly, cover the dish with foil to prevent further cooking of the pastry. When the time is up, test the centre of the dish with a skewer or sharp knife and if it comes out clean, it is cooked / sticky, cook for a little longer.

Remove the dish from the oven and leave to cool. It is OK if the top has cracked slightly, this is normal and adds to the appeal of the dish. You can serve when cooled, but this dish is best when completely set and cold.

Cut into small slices and serve as Elevenses, part of an afternoon tea or as a treat after supper (you can add single cream if you wish).

Check out HoniesKitchen in the Category Cloud or Menu above for some other tasty  treats. Check out Foodies100 for some other great recipes.

I use sunflower or grapeseed oil instead of butter which makes mixing easier and more importantly keeps the cakes deliciously moist for a few days.

There is less flour in a carrot cake recipe than most other cake recipes and so the carbohydrate content from flour is less and made up instead of the carbohydrates from the carrots – much healthier!

I also use more grated carrot than most recipes as it helps with the moisture and well, it’s even healthier!

Makes 12 deep muffins or 24 cupcakes:

• 175g / 6 oz / 1 cup soft brown sugar
• 175ml / 6 fl oz sunflower oil (or grapeseed oil)
• 3 large free-range eggs
• 150g / 5 oz / 1 1/4 cups of plain flour
• 1 1/2 tsp bicarbonate of soda
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp grated nutmeg
• 240g / 8 1/2 oz / 1 3/4 cups grated carrot
• 1 tsp of orange essence / 1 tbsp of orange juice
• Luxury Cream Cheese Frosting
• Sprinkles to decorate

Preheat the oven to 180 deg C / 350 deg F / Gas Mark 4.

Line a 12 hole deep muffin pan with muffin paper cases.

In a large bowl, mix the sugar and the oil using a spatula. Add the eggs one at a time and mix well.

Sift the dry ingredients and add to the mix and beat together until combined.

Add the grated carrots to the batter and mix well.

Add 1 scoop (45ml / 3 tbsp) of mix to each of the muffin cases and bake in the oven for 20 mins. Be careful to watch near to the end as they can burn. Test with a skewer and if still wet inside, then cover with greaseproof paper and cook for a little longer.

Remove from the oven and allow to cool completely before adding the frosting.

You can make up the Luxury Cream Cheese Frosting while they cool. Add sprinkles if you wish.

Enjoy!

Follow these recipes for a perfect topping of your choice, depending on the cake recipe.

Glace Icing

This is the the icing I remember my Mum using on Birthday cakes and cupcakes as a child. Sweet, sticky, sometimes colourful and irresistible to children. Glace icing a really easy icing to make and apply, but you still need to follow a few guidelines to get it just right.

To make enough for 12 cupcakes:

• 200g / 7oz / 1 1/4 cups icing sugar (sifted)
• Juice of 1 large lemon* or 55ml / 2 fl oz warm water
• Food colouring of choice

Firstly, after weighing it is essential to sift the icing sugar or you will be spending all of your time and loosing patience trying to get each and every lump out of your paste and believe me it’s much simpler to sift first.

Gradually add the lemon juice or water and using a spatula blend the liquid into the icing sugar making it into a thick pliable paste.

If adding colouring, use a cocktail stick and add by dripping a tiny amount at a time (it’s easier to add to get to the right colour than to have to add more icing sugar and liquid to tone down).

If your paste is too thin add a small amount of sifted icing sugar / too thick add a very small amount of water and blend again.

It is best to use the icing fairly soon as it will start to crystallise/set.  If you are making in advance, you may need to add a tiny amount of water to make pliable and smooth again.

* You could use orange juice instead of lemon or vanilla extract (1 tsp then the remaining amount of water, as above)

Royal Icing

This was a lot easier than I thought to make, but it’s important to work quickly when using the icing and so a little harder to use. The results are worth it and it’s much nicer than shop bought ready to roll or tubs of cake topping. The glycerine makes it more pliable and stops it drying out as quickly when applying. Great for using as ready to roll cake covering, cake toppers and cake decorations (including novelty characters).

To make enough for 24 cupcakes or to cover an 8/9″ sponge cake (with some excess for decorating):

• 2 large free-range egg whites
• 500g / 1 lb 2 oz / 3 1/4 cups icing sugar (sifted)
• 2 tsp lemon juice or vanilla extract
• 1 tsp glycerine

Again, sifting the icing sugar is essential and makes blending into a smooth paste a whole lot easier. Put sifted icing sugar into a large bowl and add the egg whites one at a time, mixing in really well.

Gradually fold in the lemon juice or vanilla extract and then mix well to form stiff peaks.

If it is too stiff and not pliable add a tiny amount of hot water / too runny add a little more sifted icing sugar and blend in.

To colour, separate the icing into batches for colouring and add colour using a cocktail stick a small amount at a time. You can use liquid colour, but I prefer to use gel colouring and find it easier to mix. Knead the icing after applying each drop to blend in well (this takes approx 5 mins each time) to avoid streaks. Wrap in cling film immediately to stop the icing from drying out.

Although this makes a lot of icing, it can be stored for up to one week in the fridge (sealed well) or you could make half the quantity. I always wrap in cling film first and then put in a container to help retain moisture.

HoniesTips: When using royal icing to roll, put a little oil on your hands before kneading in the bowl as it really helps to stop the icing from cracking when rolling.

Buttercream

Another really easy cake topping to make and use, but try not to cut corners. You can make in advance, colour, flavour and make whatever sized batch is best for you. Buttercream freezes well and so can be made in advance and then defrosted when needed. It usually just takes a good mixing to make pliable again.

To make enough for 12 cupcakes or to cover a Victoria sandwich cake:

• 50 g / 2 oz butter (room temperature)
• 125 g / 4 oz icing sugar (sifted)
• 1 teaspoon milk

See this post for other sizes/measurements

Make sure that your butter is at room temperature so as to make the mixing easier. Gradually beat in the ‘sifted’ icing sugar and milk with a wooden spoon or electric whisk until light and fluffy. Stir in the flavouring and or colouring a ‘small’ amount at a time, as needed (some suggestions).

Cream Cheese Frosting

To make enough for 24 cupcakes / 12 muffins / 8 or 9″ cake

• 200g pack of cream cheese (not sandwich spread – a good ricotta or cream cheese) softened.
• 150 – 200g icing sugar (sifted)
• 2 tsp of lemon or orange juice /1 tsp vanilla extract
• Sprinkles (optional)

Cream the cheese in a large bowl, sift the icing sugar and add the icing sugar in 3 parts, mixing well each time. Use only enough icing sugar to make the topping form soft peaks (slightly thicker than whipped double cream).

Add the flavouring of your choice and fold in, then mix well.

This icing can be stored in a sealed container in the fridge for up to 4 days, it will need a mix with a spatula/spreader before to make pliable again.

Luxury Cream Cheese Frosting

This cream cheese frosting has a silky cream texture and the taste is definitely more lush than that of ordinary cream cheese frosting. A little more expensive to make, but definitely worth the extra expense. I use this to top my deliciously moist carrot cake muffins.

• 200g of mascarpone cheese
• 2 tsp of thick crystalised honey (Manuka honey is perfect for this)
• 100-150g icing sugar (sifted)
• 1 tsp of vanilla,  orange or lemon extract

Cream the cheese in a large bowl, add the honey and mix till blended well with a spatula.

Sift the icing sugar and add the icing sugar in 3 parts, mixing well each time. Use only enough icing sugar to make the topping form soft peaks (slightly thicker than whipped double cream).

Add the flavouring of your choice and fold in, then mix well.

This icing can be stored in a sealed container in the fridge for up to 4 days, it will need a mix with a spatula/spreader before to make pliable again.

Spice up your Valentines – Chilli Chocolate Truffles are Hot Stuff!.

A Selection of Chocolate Truffles  for you to make for your loved one this Valentine’s Day – easy to make and sure to put a smile on your Valentine’s face.

Fat Free, Fuss Free Yorkshire Puddings                                    

I love Yorkshire Puddings but have not had much luck making ‘crispy’ ones, finding it a bit hit and miss getting the oil the right temperature, leaving them in for the exact time required to rise and then they have been a bit of a ‘flop’ and a bit greasy to boot.

I also love to use Stoneware when cooking, because it is perfect for baking in the oven, great for even cooking and makes your cooking turn out as you’d like it too: crispy roast vegetables, juicy roast meats with crisp coatings, beautifully baked cakes and everything you cook requires little effort, no need to preheat the oil, no need to add the oil (when Stoneware is seasoned/proven and no need to pre-heat the dish

No need to preheat the oil

No need to add oil

No need to preheat the dish

Then how can Stoneware be good for making Yorkshire Puddings?

• There is no catch!
• It does work!
• They are Fat Free!
• They do rise beautifully!
• There is no complicated method!
• There are no secret ingredients!

If you have Stoneware, you know you cannot heat the dish without having any ingredients in as it may crack. So I can assure you, users of Stoneware do not preheat.

If you have Stoneware, you know that there is no need to cook in oil as the dish has been seasoned (or proven) with oil before use, bushed lightly with oil (or by cooking foods that already contain fat, like burgers, oven chips, fish etc.) for first few uses.

Pampered Chef have a 12 Cup Deep Muffin Pan made with Stoneware that makes amazing Yorkshire Puddings.

The ingredients for this recipe and perfect Yorkshire Puddings require equal measurements, so it’s up to use how much you use.

I use a 1 cup measurement on my Measure-All Cup, but I know that others have used a 250ml Prep Bowl – both of these are available from Pampered Chef, but it’s up to you what you use as long as you use equal measurements.

Ingredients:

• 1 cup /250ml of flour
• 1 cup / 250ml of milk
• 1 cup / 250ml of eggs – (3 large/4 medium – you can add a splash of cold water to get measurement equal)
• a pinch of salt

Method: 

1. Preheat the oven to 220  C / 425 F / Gas 7
2. Add the ingredients to a Batter Bowl and whisk until a smooth mix.
3. Divide the mixture between the cups in the cold Muffin Pan (I use the Large Scoop to do this).
4. Pop into the preheated oven and bake for 20-25 minutes (DO NOT OPEN THE DOOR) during this time. Look through the oven glass to see if they are risen and starting to brown.
5. Remove and allow to cool for a few minutes or till ready to serve.

If you want smaller Yorkshire Puddings, you could use 1/2 cup measurements and 2 eggs. For super tall Yorkshire Puddings, you could use 2 cups measurements.

For more menu choices take a look in HoniesKitchen in the menu cloud, in the header menu options or use the search option for specific recipes.