Dessert

 

Tropical fruit salad - 12 child size portions. 

1 large pineapple

2 small mangoes, peeled

2 bananas, peeled

225ml apple juice

2 tablespoons fresh lime juice.

1. Dice the pineapple, mango, apple and bananas.
2. Mix all the ingredients in a bowl and chill.

 

Suggested child size portion: Fruit salad- 100g

 

 

 

Crunchy apricot and pear layer - 12 child size portions

1 heaped teaspoon honey

2 small 150g pots natural yoghurt

180g dried apricots, diced

2 large pears, cored and diced

90g cornflakes

1. Stir the honey in the yoghurt
2. Mixed together the diced pear and apricots.
3. Layer the fruit and yoghurt and top with cornflakes.

Suggested child size portion: Crunchy apricot and pear layer- 70g

 

 

 

Crunchy apple bake – 12 child sized portions

5 large cooking apples, sliced

145g cornflakes, crushed

45g sugar

1 ½ teaspoons cinnamon

40g vegetable fat spread, melted

1. Place the sliced apples in a serving dish
2. Mix the crushed cornflakes with the sugar, cinnamon and melted fat spread
3. Sprinkle the mixture over the apples and bake in a moderate oven for 30 minutes

 

Suggested child size portion: Crunchy apple bake 70g

 

 

 

Banana custard - 12 child size portions

900ml semi-skimmed milk

90g custard powder

45g sugar

4 medium sized bananas peeled

1. Bring the milk to the boil in a saucepan
2. Blend the custard powder and sugar with a little of the hot milk in a small dish and pour the blended mixture back into the milk and simmer until thickened.
3. Slice some banana into small bowls and pour the custard over them.

 

Suggested child size portion: Banana custard 100g

 

 

 

Apricot fool with chopped apricot - 12 child size portions.

400ml full-fat milk

5 teaspoons custard powder

3 teaspoons sugar

1 ½ large (400g) cans apricot in juice

1. Heat most of the milk to almost boiling.
2. Mix the remaining milk with the custard powder and sugar in a bowl.
3. Combine the heated milk with the custard mix. Return this to the pan, simmer gently until thickened and then turn into a bowl to cool.
4. Set aside one or two canned apricots for decoration. Place the remaining apricots in juice in a food processor bowl, and add the cold custard. Blitz together until smooth.
5. Chop the remaining apricots and use for decoration.

 

Suggested child size portion: Apricot fool- 80g, Apricot (dried) - 20g

 

 

 

Bread and butter pudding with custard - 12 child size portions

8 small slices of white bread

50g vegetable fat spread

50g currants

40g sugar

2 eggs

500ml full fat milk

1. Heat the oven to 170.C/325.F/Gas 3 and prepare a greased ovenproof dish.
2. Spread the sliced bread with the fat spread and cut into fingers or small shapes.
3. Put half the bread into the ovenproof dish.
4. Sprinkle on all the currants and half the sugar.
5. Top with the remaining bread, spread side up.
6. Sprinkle the rest of the sugar on the bread.
7. Beat the eggs and the milk together and pour over the bread.
8. Leave to stand for 30 minutes to allow the bread to absorb some of the liquid.
9. Bake for 45-60 minutes until the pudding is set and the top is crisp.

Suggested child size portion: Bread and butter pudding-75g, Custard- 50g

 

 

Baked apple - 12 child size portions

12 small apples or 6 large cooking apples

80g sultanas

40g raisins

 

1. Core the apple and score around their middle.
2. Fill the centres with the sultanas and raisins.
3. Cook for 30 minutes at 190.C/375.F/Gas 5.

 

Suggested child size portion: Baked apple-80g

 

 

 

 

 

Fresh fruit salad - 12 child size portions

Small bunch green grapes

3 satsumas, peeled

2 eating apples, cored

2 pears, cored

1 small (200g) can pineapple in juice

250ml orange fruit juice

1. Remove the seeds from the grapes and add the grape halves to the fruit mixture.
2. Cut the satsumas, apples and pears into small pieces and put in a bowl.
3. Chop the pineapple into pieces and add with its juice, and the orange juice. Mix well and chill.

 

Suggested child size portion: Fruit salad-100g

 

 

  

 

Fruit sorbet

Fruit sorbet-35g