We had Jenson’s class mascot to stay this weekend, a red dragon called Boost. As you can imagine this was very exciting for Jenson and indeed he has been wondering when it would be his turn to have Boost home again, ever since he returned to school in September!
When Burton was in reception class, we had his class mascot, Elbert the dinosaur, to stay, and in his honour we had a special tea party. So not wanting Boost to fill left out, Jenson baked some cakes in his honour which he will take into school tomorrow to share with his class. Boost was a great help to Jenson:
The recipe is based on one featured in a collection of recipes by Bright Horizons that are used in a nursery in Fulham which is filled with healthy food that are made for and eaten by the kids in this child care in Fulham. Inside the booklet there is a recipe for Summer Fruit Muffins, however, I did not have any paper cake cases so we made a brownie tin sized cake instead which I cut into squares. I also ran out of bran flakes, so we substituted these for shreddies instead, as OH eats these for breakfast. Other than that, the recipe is easy to follow and is therefore perfect for children to make, and that is what Jenson and Boost did.
So if you fancy making Boost’s Berry Cake Bars, then here is the recipe.
- 50g butter
- 50g caster sugar
- 50g shreddies
- 250ml milk
- 1 egg
- 105g flour
- ½ tsp bicarbonate of soda
- 1 tsp mixed spice
- 100g raspberries
- 25g blueberries
- Pre heat the oven to 180oC / 160oC (fan)
- Grease and line a square brownie tin
- Soak the Shreddies in the milk and leave for about 10 minutes to soak
- Meanwhile, cream the butter and sugar together until pale and soft
- Add the egg and mixed spice and beat again
- Mix the bicarbonate of soda and flour in a bowl together
- Now add ½ the shreddies mixture with ½ the flour and beat well
- Add the fruit to the remaining flour, and mix well
- Now add the final half of the shreddies mixture with the fruit and flour and mix well
- Pour into your prepared tin and bake for 25 minutes
- Once cool, remove from the tin and cut into squares - small or big it is up to you.
We cut ours into small squares so that Jenson has enough to offer one to his class tomorrow, but obviously you could just make 16 squares. These tasted really nice and fruity and they had a lovely crunch which I think is down to the added cereal inside.
Jenson wants to make these again so I am so pleased he likes them and enjoyed his baking with Boost. Now I am off to print and cut out the photos we took this weekend to stick in Boost’s book!
I was asked to review a recipe for the purpose of a blog post, and my ingredients were paid for.
