Strawberry Meringue Ice Cream

Create an ice cream dessert for pudding. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• 125ml double cream
• 2 heaped dessert spoons natural yoghurt
• 2 level dessert spoons icing sugar
• 4 large strawberries
• 1 meringue nest

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for four servings using the quantities shown.

Step 2

Using the whisk, whisk the cream in the bowl, until it’s light and fluffy. If you don’t have a whisk, you can use two forks held together.

Step 3

Add the yoghurt and icing sugar to the cream and whisk it more.

Step 4

Place the strawberries on a small plate and then mash them with the back of a fork until they are squishy. Pull out any green stalks. Now tip the mashed strawberries into the cream mix.

Step 5

Hold a meringue nest over the bowl and crush it in your hand and then drop it into the mixture and give it a gentle stir.

Step 6

Pour the mixture into the lidded container and put it in the freezer for at least two hours or preferably overnight.

Step 7

Once the Strawberry Meringue Ice Cream has frozen take it out of the freezer to soften slightly and eat it! Note: homemade ice cream should be taken out of the freezer and put in the fridge about 30 minutes before serving.

Step 8

Serving suggestion: serve the four portions with some fresh berries such as raspberries, blackberries or blueberries. This dish can be frozen for up to one month....

Baked Crumble Nectarines

These Baked Crumble Nectarines make a delicious, fruity pudding. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 30 minutes

• 40g/ 2 tbsp plain flour
• 20g butter
• 10g/1 dsp demerara sugar
• 20g/1 heaped tbsp oats
• 1 fresh, ripe nectarine
• 2 tbsp orange juice

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure the ingredients.

Step 2

Put the flour and butter in a bowl and ‘tickle’ the ingredients together by rubbing them between your fingers until crumbly.

Step 3

Stir in the demerara sugar – this will give the topping some crunch. Now add the oats.

Step 4

Split the nectarine into 2 halves by taking a table knife for a walk around the fruit, (make sure you ask a grown up to help you!) Start at the top where the stalk was and cut all the way around down to the bottom and back up, making sure the blade touches the stone inside as you go round.

Step 5

Twist the two halves of the nectarine in opposite directions and they should come apart. Pull the stone out of the centre and lay the halves with flat sides up in an oven proof dish.

Step 6

Put the oven proof dish onto a baking tray and measure the orange juice into the bottom.

Step 7

Sprinkle your crumble topping over the cut surface of the nectarines. You will need to ask a grown up to help with this part. Place in a pre-heated oven at 200°C fan/220ºC/Gas 7 for 12-15 minutes until golden on the top.

Step 8

Serve with natural yoghurt....

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