These Milo Weet-Bix Balls couldn't be easier! Made from just 4 ingredients and only 10 minutes prep time, they make a fantastic lunch box snack!
When I first set out to make this recipe I wondered if School Cake was now a thing of the past. The boys however informed me that you do still indeed get School Cake at
This easy tart, a classic British dessert, uses sweet cornflakes for texture.
A good baked dish is always good to have when you have kids to feed. The portion is big enough for the whole family and best thing is, you have leftovers.
An old-school classic, cornflake tart is a tasty, super simple sweet treat that will leave the whole family wanting more.
It’s the ultimate comfort pudding. We all had it at school (usually with pink custard) – Chocolate concrete is having a revival! Every sandwich shop I go in lately has it in the cake di…
Milo biscuits are the perfect Australian treat. They're quick and easy to bake using good old Aussie Milo and they taste delicious.
This recipe for treacle sponge pudding is so easy. Our guide on how to make treacle sponge pudding is all you need to make the traditional Sunday lunch dessert.
As the weather gets colder and the dark nights draw in, I feel the need for comfort food. Traditional recipes that hark back to childhood,...
Elegant and adorable, homemade Cream Puff Swans with pate a choux paste, fluffy pastry cream, wings, peak and all are a must-try home baking project.
C'est bientôt Mardi Gras et vous avez envie de vous faire plaisir en dégustant de délicieux beignets ? Seulement voilà, à cause de la cuisson dans une friteuse, vous trouvez qu'ils sont beaucoup trop caloriques. Vous avez beau retirer l'excédent de matière grasse avec un papier absorbant, vous culpabilisez à chaque bouchée. Ne cherchez plus, vous avez trouvé la recette idéale. Après avoir mélangé les ingrédients de la pâte à beignets, laissez-la reposer à température ambiante pendant au moins une heure. Avec un emporte-pièce ou bien un verre, façonnez six beignets avec la pâte et laissez encore reposer durant une demi-heure. Juste après une cuisson de dix minutes au four, garnissez vos beignets avec de la confiture, de la pâte à tartiner ou bien de la crème pâtissière maison ou achetées dans le commerce.
An easy no-bake slice made from a gingernut base topped with a golden syrup caramel icing.
The Kitchn’s Baking School Day 2: All about pâte à choux. Join The Kitchn’s Baking School: Sign up and see all The Kitchn’s Baking School assignments It’s the second day of Baking School and we’re diving straight into our first French pastry lesson. Pâte à what?
You don't have to be a pro baker to make pastry cream from scratch. This recipe comes together quickly and can be used as a filling in so many desserts.
Our classic ANZAC Slice takes just 10 minutes to prepare and is perfect for lunchbox snacks! Chewy, sweet and oh-so-delicious (just like your favourite ANZAC biscuits!).
This Coconut and Jam Sponge tray bake is a taste of my childhood, in fact it’s a taste many of us can relate to having attended school here in the UK, cake and custard for me was always the best dessert! Served with vanilla custard, this nostalgic treat can take you back to some of […]
Do you remember the taste of Arnott's Venetian Biscuits? Well here's a recipe for you to make in your Thermomix or food processor. Everyone will love them.
This nostalgic classic brings back fond school-dinner memories in all the best ways. The traditional corn flake tart has been updated with a sticky, golden Crunchy Nut corn flake topping for an extra boost of flavour, layered on top of sweet strawberry jam
Delicious chewy flapjack that is easy to make and perfect for snacking.
Fluffy sponge cake smothered in jam and sprinkled with desiccated coconut: a classic from the old school canteen. Custard optional! Another old school classic I’ve been meaning to make for ag…
Simple vegan ladyfingers, aka savoiardi sponge fingers. Ideal for trifle and tiramisu, or just for dunking in coffee!
A simple baked version of this classic childhood pudding, with a zesty treacle sauce forming an irresistible puddle at the bottom
Culinary School: Week 10 (of 12 weeks) Last Week’s Diary: An Easier Way to Fill a Pastry Bag This week in culinary school we focused on mousse and soufflés. Both of these desserts originate in recipes that sound easy, but they are both very delicate. Turn your head for a moment and your pastry cream is scrambled or you’ve over-whipped your heavy cream. Attention to detail is paramount in classic pastry recipes, and small tricks make for a prettier, tastier dessert.
These raspberry macarons made with white chocolate and raspberry filling are one of my favorite combinations, the sweetness of the shells are very well balanced by the tart raspberries.
My School Dinner recipes have been very popular lately, and here's the recipe for School Dinner Cheese Flan, which I promised to share. Also called Cheese & Egg Flan, or Cheese Pie, it has JUST four ingredients in it. Namely cheese, eggs, milk and pastry. I remember it well from my school days, when it was always served warm with chips and baked beans. It wasn't always popular with everyone, but as a pie and flan addict, I loved it! It's quite a rich recipe, but high in protein, so very filling. There was something about the slightly wobbly cheesy custard baked in shortcrust pastry, that was somehow very comforting. The recipe serves 10, which is great for large families. Or, this quantity would be perfect for a potluck supper, picnic, or for the freezer for future meals. You can of course halve the quantities to serve 5 to 6 people, and bake it in a square 6" x 4" dish or baking tin. It can be eaten cold, such as when taken on picnics, but to enjoy that authentic school dinner taste, it's better served warm. I hope you enjoy this recipe if you make it, it's a real blast from the past! Karen
If you grew up in East Kent, you have no doubt eaten this sweet dessert at least once. For a long time, gypsy tart was a school dinner staple.
These Iced Buns are absolutely delicious and very nostalgic to me. Soft and sweet they really are outstanding.
Channelling the 70s for a dinner party? Hankering after a retro pud? We've turned back time, and your tastebuds, with our pick of our 18 best old-school recipes.
These deep and crumbly mince pies are so simple and delicious. The secret to Paul's mince pie recipe is to jazz up shop-bought mincemeat with a little extra fruit and zest. (No soggy bottoms, please.) Equipment and preparation: You will need a deep muffin mould with 12 holes, a round pastry cutter and a fluted pastry cutter.
These light, fluffy, sweet custard buns are reminiscent of something from an old-school bakery. You can make the dough ahead of time and leave it in the fridge until it’s time to roll and bake - just be sure to give yourself enough time for the second proving.
An English school dinner CLASSIC, this nostalgic Cornflake Tart recipe will take you straight back to your childhood!
My School Dinner recipes have been very popular lately, and here's the recipe for School Dinner Cheese Flan, which I promised to share. Also called Cheese & Egg Flan, or Cheese Pie, it has JUST four ingredients in it. Namely cheese, eggs, milk and pastry. I remember it well from my school days, when it was always served warm with chips and baked beans. It wasn't always popular with everyone, but as a pie and flan addict, I loved it! It's quite a rich recipe, but high in protein, so very filling. There was something about the slightly wobbly cheesy custard baked in shortcrust pastry, that was somehow very comforting. The recipe serves 10, which is great for large families. Or, this quantity would be perfect for a potluck supper, picnic, or for the freezer for future meals. You can of course halve the quantities to serve 5 to 6 people, and bake it in a square 6" x 4" dish or baking tin. It can be eaten cold, such as when taken on picnics, but to enjoy that authentic school dinner taste, it's better served warm. I hope you enjoy this recipe if you make it, it's a real blast from the past! Karen
Golden flaky pastry filled with a smooth and creamy butterscotch filling, this beautiful school dessert recipe will transport you straight back to your childhood!
A staple on school dinner menus until the mid-1980s, Manchester tart is a variation on an earlier recipe by the Victorian cookery writer Mrs Beeton. If you prefer, you can use a 500g block of dessert shortcrust pastry
Gypsy Tart is a nostalgic classic and was once a staple on school dinner menus. Find out how to make this classic dessert recipe.
The softest, most aromatic vegan garlic knots you'll ever find! Tossed in garlic and parsley butter, these guys will melt your heart as they melt in your mouth!
Make your favorite baked goodies with this handy baking ratios chart—no recipe needed!
A rich, decadent, and chocolatey no-bake treat, this easy chocolate tiffin recipe is perfect for parties and bake sales!
Do you remember the School dinner caramel tart? I know, I do! It was insanely tasty and I have just the recipe to help recreate that tasty treat!!
Golden flaky pastry filled with a smooth and creamy butterscotch filling, this beautiful school dessert recipe will transport you straight back to your childhood!
Hands up who's here for the real genuine 80s school dinners pink custard recipe! What was it with pink custard? Lusciously gorgeous in colour and texture
