Sky Badger's Baking Mad Competition Winners!

1st Prize

Triple Fruit Mini Muffins

By: Daniel aged 9 from Kent.

"Wow! That is super duper. That's really exciting. I feel like it's a dream come true to meet someone from great British bake off because I watch it every year." Daniel

• Prep: 20 MINS
• Bake: 15 MINS
• Serves: 10
• Skill: Medium

Ingredients

(Gluten free and dairy free alternatives can be used)

• 3-4 ripe bananas
• 75g strawberries - chopped
• 75g blueberries
• 2 eggs
• 300g self raising flour
• 50g porridge oats
• 250ml milk
• 5 tablespoons rapeseed oil
• 1 tsp bicarbinate of soda

Method

1. Basically its really easy to make as you need to mix all the ingredients together. It's best to add the fruit at the end so mix all the other ingredients together first. Preheat the oven to 180C.
2. Then mash the bananas and add to the cake mixure. Mix well.
3. Then add the chopped strawberries and the blueberries. Mix those in.
4. Spoon the mixture into mini muffin cases and bake in the oven for around 15 minutes until they are cooked through.

Judges Comments

“We really liked how Daniel presented his creations and that he worked as a family team, and got his sister to pick the strawberries from their garden to use in the muffins.”

2nd Prize

Fabulous Fondants

"I really enjoyed making the fondants and we all enjoyed eating them. I love baking for the family and even made my brother birthday cake this year. Thank you Sky Badger for selecting me for the prize and I can't wait for the cookery school day." Emily

By: Emily aged 10 from Altrincham

• Prep: 1 hr 40
• Bake: 20
• Serves: 6
• Skill: Advanced

Ingredients

• 1/4 of a tsp vanilla extract For the cake mix
• 1large egg
• 2.5oz butter
• 2.5oz plain flour
• 3.5oz milk chocolate
• 2oz butter to melt

Toffee centre

• 75ml double cream
• 3.5oz soft brown sugar
• Crushed toffee popcorn

Butterscotch and walnut sauce

• 4oz unsalted butter
• 2 cups brown sugar
• 1/2 cup double cream
• 1/2 cup chopped walnuts

Method

For the cake:
Beat the butter and sugar until pale, light and fluffy add your egg and vanilla extract being careful not to put too much in. Melt chocolate and butter in a pan over water on a low heat and when cool pour into the bowl and slowly combine with sieved flour and a pinch of salt. Divide the mix into generously greased moulds saving a bit. Push a toffee ball inside and then cover with remaining mix. Bake for 20 minutes or until they are still soft but not squishy.

For the toffee:
Put the sugar and cream in a pan over a medium heat,stir until the sugar has dissolved then turn up the heat and let it bubble for 3 mins till thick.Pour into a bowl and chill for 2 hrs until set.make little toffee balls and push them into each one with a spoonful of crushed toffee popcorn.

For the sauce:
Place butter,sugar and cream in a pan. Cook stirring over a low heat until butter dissolves. Stir in walnuts.

Judges Comments

“We really liked that Emily used a variety of textures in her recipe and developed a visually appealing creation in her Fabulous Fondants.”

3rd Prize

MARVELLOUS MONSTER MOON ROCK MUMBLIE CRUMBLIES

"We are delighted to have won a prize, we can't believe it. We first started baking with Nanny Jean and now we can't stop. We hope everyone enjoys our MARVELLOUS MONSTER MOON ROCK MUMBLIE CRUMBLIES!" Willow, Poppy and Jude

By: Willow, Poppy and Jude aged 6, 9, 11 from Cornwall

• PREP: 30 minutes
• BAKE: up to 40 minutes
• SERVES: enough for a bake sale
• SKILL: Medium

INGREDIENTS:

• 1.5kg of self raising flour.
• 2 tea spoons of baking powder.
• 1 pot of dairy free pure sunflower marg.
• 680g of syrup.
• 200g sugar.
• 4 packets of white chocolate buttons.
• 2 packets of dairy free choc smartie type beans crushed.

METHOD:

Mix the marg and flour and baking powder to fine bread crumbs then add the sugar then add the golden syrup then you mix it all together then you add chocolate beans then mix that all together by now it should feel sticky but feel like a dough when its all mixed you divide it into wall nut size balls then put it on a baking sheet but don't put to many as they will spread put in the oven until golden brown.

Judges Comments

“ We really liked how tasty and simple the recipe is...and we absolutely love the monster drawing!"

Runners up...

Simeon's Chocolate Lemon Slice

(Gluten & Dairy Free)

By: Simeon Bailey aged 11 years old from Berkshire

Ingredients

• 150g cashew nuts
• 50g coconut flour
• 60g desiccated coconut
• Zest and juice of 2 lemons
• 115g soft pitted dates
• 50g cashew nut butter
• 50g dairy free chocolate chips
• 30g mixed seeds

Coating –

• 150g dairy free, sugar free chocolate
• 1tbsp coconut oil

Method

Line a square 20cm baking tin with baking parchment paper. Place the cashew nuts in a food processor and grind up to form a flour. Add the coconut flour and coconut and pulse to combine. Add the lemon juice, dates, cashew nut butter and process to break up the dates and combine into the mixture. Pulse in the chocolate chips and seeds. Make sure they are thoroughly mixed. With wet hands press the mixture into the tin. Press down firmly. Melt the chocolate and oil in a pan over a low heat. Once melted pour over the bar. Chill in the fridge until firm Cut into bars to serve.

Can't Beet Them Brownies

By: Frankie Law aged 8 from Co.Down, Ireland

• Prep: 15 MINS
• Bake: 20-25 MINS
• Serves: 6
• Skill: Easy

Ingredients

• 250g butter
• 150g gluten free flour
• 250g sugar
• 100g chocolate
• 250g beetroot
• 1tsp of cinnamon
• 1st of mixed spice
• 3 eggs

Method

Whip the eggs and sugar until frothy, add melted chocolate grated beetroot and melted butter. Fold together adding a bit of sifted flour n spices at a time until all is used. Place mixture in a lined greased baking tin. Cooking time: 20-25 mins but still wobbly in the middle.

Frankie's mum said..“Her wee sister has a problem dairy and a her brother a problem with gluten (what a pair!) so we regularly make these brownies with oil instead of butter dairy free chocolate and gluten free flour. We make these without chocolate sometimes and call them red blondies- because the beetroot dyes the batter red. As you can see they go down a treat and everyone even without allergies comes back for a 2nd one.“

Chocolate Orange Shortbread

By: Edward Montador aged 7 from Edinburgh

• Prep: 10 minutes
• Bake: 15-20 minutes
• Serves: 8
• Skill: Medium

Ingredients

• 1.5lbs Flour
• 3/4 lb Salted Butter cubed
• 1 tspn Stevia (makes it diabetic friendly)
• 1.5 tblspns Cocoa Powder
• 2tspns Orange Oil

Method

• Put flour in a bowl, add butter to flour add stevia, cocoa powder and orange oil.
• Rub all ingredients together to form crumbs then keep working till you get a ball of dough.
• Work on table till smoothly mixed together, not overwork or it will become very soft.
• Roll dough out to 1/4 inc thick, cut out circles or bars or any shape you'd like or even one big square or circle.
• Cook in an oven at 350*F for 15-20 mins
• Till dry to the touch and feels solid
• Take out cool on tray for 10 mins then transfer to a wire rack to cool
• Serve on a dish as a great party treat.

Sky Badger School Awards

Taking part in the Sky Badger Baking Mad Cookery Competition counts as one point towards a Sky Badger Schools’ Award. Three points gets your school or group a Bronze Award, six a Silver Award and nine a Gold Award!

Click here to see all the other games, lessons and silliness that you can do as part of the Sky Badger School Awards.