Meyer Prestige do a great set of baking tins for kids called the Bakemaster 2 Little Ones Mini Bakeware set. It has five different tins in miniature sizes, which means from one batch of basic mix you can make up four of the simple recipe ideas given below. Real results for the kids, and plenty of different tastes to try! You’ll find the adults will like them too.
The set gives you a miniature loaf tin, a heart shaped tin, a fluted tin, a springform tin and a 6 cup bun tin. First make your basic cake mix:
300g self-raising flour
2 teaspoons baking powder
1 teaspoon salt
25g caster sugar
2 eggs, beaten with a fork
3 tablespoons olive oil
250ml milk
Sieve the flour, baking powder and salt into a large mixing bowl. Stir in the sugar. Add the whisked eggs, the oil and the milk. Beat 8-12 times with a wooden spoon to make a soft dough. Divide the mix into 4 parts, then working quickly make any 4 of these 5 variations!
Crustless Quiche
Serves 2-4
1 teaspoon virgin olive oil
1 medium courgette (about 125g), half sliced, half coarsely grated
4 tablespoons grated parmesan cheese
Brush or rung half a teaspoon of olive oil over the inside of a mini loose based tin. Spread the thin slices of courgette around the side and base of the tin. Stir the grated courgette and cheese into a quarter of the mix. Spoon it evenly on top. Bake in a fan assisted oven at 200°C (gas 6) for 10-12 minutes or until puffy and set. Serve in wedges.
Fruity Iced Buns
Makes 6
4 tablespoons of dried cranberries, cherries or sultanas
Grated zest and juice 1 clementine (or half orange)
4 tablespoons icing sugar, sieved
Few drops of boiling water
Take one quarter of the basic mix, stir in the dried fruits, the zest and juice and spoon even amounts into 6 small cupcake papers, in the mini 6 cup bun tin. Bake for 10-12 minutes at 200°C (gas 6) or until firm. Allow to cool.
For the icing: mix the icing sugar and water to a stiff icing. Trickle some over each bun. (You can use food colouring with the icing for a multicoloured finish!)
Apricot Kugel
Serve 4
12 dried apricots, halved
Zest and juice of 1 lemon
Sieved icing sugar for dusting (optional)
Brush a little olive oil over the mini fluted cake tin. Push 16 halves of dried apricot into the base. Sprinkle over a little zest and juice. Stir the remaining zest and juice into a quarter of the basic mix. Scissor chop the remaining apricot halves and stir them in. Smooth the batter into the cake tin. Bake at 200°C (gas 6) for 12-15 minutes. Remove and allow to cool. Dust with icing sugar.
Chocolate Heart Cake
Serves 4
2 tablespoons cocoa
1 tablespoon golden syrup
2 tablespoons boiling water
25g bitter dark chocolate, chopped
25g white chocolate, chopped
Brush a little olive oil over the mini heart cake tin. Create a chocolate paste mix by combining the cocoa, syrup and boiling water in a mug. Stir and then beat into a quarter of your basic mix. Pour it into the cake tin. Bake at 200°C (gas 6) for 12-15 minutes or until firm. Remove and allow to cool.
Put both the chocolates into separate heatproof cups. Melt in the microwave (use 15 second bursts until melted). Turn the cake out. Drizzle, paint, splash or scatter a pattern in chocolate over the cake!
Nut and Cheese Loaf
Serves 4-6
75g mixed nuts – walnuts, hazelnuts, cashews, halved
100g grated cheddar cheese
2 tablespoons milk
Brush a little olive oil on the mini loaf tin, base and sides. Combine the nuts, cheese and milk and stir in to a quarter of your basic mix. Pour into the tin. Bake at 200°C (gas 6), for 15-18 minutes or until the centre is done (test using a skewer/toothpick).
Photo shows Crustless Quiche and Nut and Cheese Loaf - enjoy!
With thanks to Meyer Prestige for allowing us to reproduce their recipes. For more information on their products and more recipes go to
www.meyeruk.com
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