What is Sensory Play? Every childminder sees the joy of a child exploring the environment through their senses – Sight, Touch, Smell, Hearing & Taste. Jumping in puddles, making mud pies after the rain, eating cake mixture from the bowl, sharing a touchy-feely book, dancing in front of a mirror are not just fun, they support development of growing children. In particular children develop in the following areas (and this list is far from exhaustive): Motor Skills. Children develop fine and gross motor skills through exploring different sensory materials. Feeling, squashing, sifting, pouring, shaping, moving, lifting & carrying. Extending Language. Naming, describing, observing & listening, language for problem solving. Numeracy – Counting, sequencing, measuring, weighing, grouping Creativity – building, creating scenes & stories, role playing, art, imagination. Social Development – Developing vocabulary, co-operative play, resolving conflict. Confidence & Self Esteem – children build confidence when they find success in the tasks they undertake. Exploring through play, overcoming problems and seeing plans work all contribute to growing self esteem in children. When we talk about sensory play, we often think of messy play. Although messy play provides a great sensory experience, it is not the only way to explore our senses. Childminders are used to being imaginative in finding resources that are adaptable, affordable and pack away or transport easily. Cat litter trays (new!) and builder’s spots make affordable and ideal containers for sensory materials that are alternatives to more expensive variations found in education supplies catalogues. Pots and pans, bowls and buckets can all be placed at a height that makes them accessible to smaller children. Floors can be protected with laminated cloth, plastic or old shower curtains. When the committee were planning a workshop to promote and extend ideas for sensory play for the Nottingham & County Childminding Association Annual General Meeting 2011, we soon realised that the greatest ideas resource of all is the childminding community. We decided that as well as bringing materials, ideas and inspiration to the workshop, we would ask childminders to contribute their own. As well as an enjoyable afternoon of enthusiastic sharing for those who were able to attend, we have been able to produce this booklet from the ideas gathered. We hope that you have great fun using the activities with your minded children to extend their experience and learning. A big thank you to all attendees and committee. Childminders exploring sensory play at the Nottinghamshire & County Childminding Association AGM October 2011 Lid Sun Catchers: Resources: Transparent lids from Pringles, Yoghurt cartons or similar. PVA glue, glitter/shapes/cut up sweet wrappers/beads etc. String/wool/cord for hanging Activity: Coat the lid with PVA glue, sprinkle with glitter or add shapes, beads etc. Leave to dry. Make a hole and thread through wool for hanging. (Choose a theme for the time of year, Sunshine colours for summertime, black and orange shapes for Halloween, Christmas shapes for Christmas, Leaves for autumn etc.) Looks lovely hung in the window, outside or placed in front of a light. CD Suncatcher: Resources: Old CDs. Materials for decorating (Optional) Activity: Use string or coloured cord to hang CDs where they will catch the light indoors or outdoors. The CD’s can be decorated with stickers, glitter or paint before being hung up. Play Dough: Resources: Baby Oil, 3 cups flour, 1½ cups of salt, 1½ cups of boiling water, 2 teaspoons cream of tartar Activity: Stir dry ingredients together, add boiling water and stir with a wooden spoon until it forms a ball. When cool enough to handle, add a couple of tablespoons of baby oil and knead to make a soft consistency. Possible additions to your play dough: Colours. Use food colours to create a range of colours. Different smells (vanilla essence, lemon, orange, instant chocolate drink powder, peppermint etc) Add glitter, pasta, jelly crystals, etc. to give variety of texture. Add glow in the dark paint, make glow worms and use in a dark den. This play dough will last in the fridge for several weeks in an airtight container. Glitter Spirals Resources: Laminator & laminating sheet (or sticky backed clear plastic, glitter/shapes etc. Activity: Sprinkle glitter and shapes onto laminate or sticky backed plastic. Pass through laminator or put another sheet of sticky plastic on top. Cut a spiral shape. Make a hole at one end and hang up. Glow Stick Lanterns Resources: Glow Sticks, Card and tissue for making lanterns or plastic bottles/jars. Activity: Make lantern and place glow stick inside. Use in dark tent or during dark evening for a lantern parade. (The glow stick can be opened and the contents emptied into a plastic/glass jar or bottle) Wax Crayon Sun Catcher Resources: Wax Crayons, Wax paper, pencil sharpener, newspaper Activity: Use pencil sharpener and different coloured wax crayons to make shavings. Sprinkle shavings onto a sheet of waxed paper, put another sheet of waxed paper on top. Cover with a sheet of newspaper and iron using a cool iron. Leave to cool and cut into shapes that can be hung in the window like stained glass. (Make sure the room is well ventilated as if the wax gets too hot it can give off fumes!) Laminate Shapes Resources: Laminate & laminator (or clear sticky backed plastic), glitter, paint, foil, sweet wrappers, shapes etc. Activity: Decorate laminate or sticky backed plastic with glitter, paint, foil etc. butterflies etc. Laminate. Cut into shapes - animals, Hang them up where the light will catch them or use them on a light box. Lanterns Resources: Glass or plastic Jar or container. Glitter, paint, stickers, glue, sequin mesh. Activity: Roll container in glue/paint and glitter and decorate with stickers or cover with sequin mesh. Place battery operated tea light or glow stick inside to make a lantern Balloon Bassoon Resources: Round balloons (large size if possible), larger tubes and smaller tubes (the smaller tube will be the mouthpiece so needs to be a size appropriate to this) elastic bands, paints etc for decorating if wished. Activity: 1. Decorate tubes if you would like them to be colourful. 2. Cut the bottom from a balloon. 3. Put the cut opening of the balloon over the larger tube and secure with an elastic band. 4. Cut a small length from the smaller tube (2-3inches). 5. Put the other open end of the balloon over the short length of smaller tube and secure with another elastic band. 6. The larger tube is held upright with the top a little higher than the top lip. 7. The shorter tube is placed between the lips stretching the balloon flat over the top of the bigger tube. Blow hard (and put your fingers in your ears)! Shakers Resources: Bottles or tubes with lid (e.g. Pringle tub) or a tube with fabric/paper and rubber band/tape for securing ends. Rice/pasta/lentils/beads etc. Activity: Put rice/pasta or lentils into tube and secure ends to make a shaker to play along to music or make your own noise! Water Play: Remember that you can add glitter, food colouring, bubbles etc. to water to encourage exploration and discussion. Rain Sticks Resources: Tubes with lids or fabric/paper & rubber bands/tape to secure ends. Kitchen foil. Rice/pasta/lentils/beads etc. Activity: Roll strips of foil into ‘worms’ around 6 inches long and 1-2cm thick (it doesn’t matter if they are not a consistent length or thickness). Thread the worms into the tube. Add rice/pasta/lentils or beads (or all of them). Secure ends of tube with lids or paper/fabric & rubber bands. Tip to hear the ‘rain’. Enjoy decorating your rainstick with colours and textures. Pasta Pictures Have fun making pictures from pasta. The pasta can be painted, too. This activity gives lots of opportunity to discuss shapes and colours. A pasta skeleton for Halloween! If you use hollow pasta shapes and string you could articulate your skeleton or how about using luminous paint for a glow in the dark skeleton? Pizza Surprise Resources: Pizza base. Grated cheese. Sweet ingredients such as glace cherries, apricots, pineapple etc. Savoury ingredients onions, mushrooms, meat etc. Activity: Make a pizza where half is savoury and half is sweet. Cut up the pizza and share it. Discuss the different ingredients and tastes. Is it sweet? Is it savoury? What else could we use? What things go together? Popcorn Surprise Resources: Plain popcorn (home-made or bought). Flavourings and food colours – salt, sugar, orange juice, chocolate powder etc. Activity: Divide the popcorn into batches and colour/flavour them. See if the children can identify the different tastes (or smells). Talk about the colours. The popcorn could be threaded onto string to make flavoured necklaces and bracelets! Marshmallows and cheerios make good spacers too. Chocolate Crispy Buns Resources: Different flavour chocolate bars e.g. mint chocolate, orange chocolate, milk chocolate. Rice Crispies, Bun cases Activity: Melt the chocolate bars individually and stir in enough rice crispies to form into small balls. Place the balls in individual bun cases. Leave to set. Enjoy smelling and tasting the buns with the children and trying to guess what flavour they are. Discuss tastes and textures and likes & dislikes. Extend the activity to involve other ingredients such as raisins. Smelly Pots Resources: Small containers (old film canisters are ideal). Cotton wool balls, scents (vinegar, lemon, chocolate, banana slices, toothpaste, bread) Activity: Put liquid scents on cotton balls in the bottom of individual containers or pieces of the smelly item). Make a hole in the lid of the container and see if the children can identify the item through its smell. Melting Jelly Resources: A sunny day outdoors. Jelly cubes. Tray of cold water. Activity: Put the cubes of jelly into the tray of cold water. As the sun warms the water, the jelly cubes will melt. Watch it with the children. Encourage them to touch and to talk about what is happening. Smelly Socks Resources: A collection of old odd (clean!) socks. A length of cord or string to make a washing line that is accessible to the children or a ‘wash basket’. Scented items e.g. peppermint oil, banana, chocolate, cloves, lemon, wash powder. Activity: Put scented items inside individual socks and peg on the line or have inside your ‘wash basket’. Make a game of saying that you have a lot of smelly socks for the laundry. Ask the children to identify what each sock smells of. You can extend this sensory play by making sound socks – shakers, bells etc inside, or feely socks with different textures inside. Ice Paint Resources: A Freezer, Paint & ice cube trays Activity: Freeze individual cubes of different coloured paint. Take it from the freezer and turn cubes out into a tray. Let the children play with the paint cubes. Talk about how they feel. As the cubes begin to melt, you will be able to paint with them and talk about the process of the melting. Ice Sculpture Resources: A freezer (or a cold winter night), small objects to freeze, containers or ice cube trays. String. Activity: Place any small items into water in a container or ice cube trays. Lay a piece of string through the water so that it will freeze into the ice with one end free. When the water has frozen, take out the piece of ice and hang by the string indoors (over a receptacle to catch the melting water!) or outside and watch & discuss the process of melting. If it has been cold enough outdoors to freeze, explore together to find ice that may have things frozen into it. Bring it indoors and play into a tray to watch it melt. Glittery Compost Add glitter to the compost when planting seeds or bulbs. It contrasts wonderfully the dark compost. Encourage the children to feel the compost and to talk about the colour and texture. Mystery Fruit Resources: A variety of fruits. Activity: Make a game of describing, smelling and tasting the different fruits to guess what they are. Guess the Sound Resources: A variety of musical instruments. A cloak (any large piece of fabric will do – but something that looks magical will make the fame much more fun for the children). Alternatively, you could use a bag. Activity: Choose a musical instrument and keeping it hidden from the children, make a sound with the instrument. See if the children can guess which instrument it is. Describe the sound and the instrument together. Get the children to take turns in choosing, hiding and playing an instrument for everyone else. Matching Sounds Resources: At least 6 small containers that you cannot see through (old film canisters would be ideal or drinking yoghurt pots). Small items that will make a noise and fit inside the pots (Rice, screws, popping corn, beads, water) Activity: Put small items into pots. Each item should be in two pots. Get the children to shake the pots and match which pairs belong together. Making Moulds Foot prints can be made in playdough and then filled with plaster of paris for a keepsake. Putting hands and feet into playdough is another sensory experience too! Run Mice Run Resources: Face Paints or masks. Whistle. Method: For this activity the children need to be mice. Use face paints or masks to prepare talking about mice and practicing squeaking. For the game, children need space to run around. When the whistle is blown, the children have to stand still (like musical statues). Sounds Lotto/Bingo Resources: A recording of everday sounds. Pictures of the things that make the sounds recorded arranged on ‘Bingo/Lotto’ style cards. Activity: Play individual sounds. The children discuss and name the sound and then cover the corresponding picture. When all pictures are covered, the child has won the game or surprise. (The Early Learning Centre sell a version of this if you do not want to make your own) Guess What’s in the Tin Resources: A collection of items to put inside the tin. This can be themed to match your other activities for the day or season e.g. Conkers or leaves may lead to making an autumn display. Activity: Shake or tip the tin and listen to the sound. With the children describe the sound and whether you think the items are big or small, heavy or light etc. Guess what is in the tin before having a look. What’s in the Bag A variation on the above using a bag but adding an extra dimension by inviting children to feel the shape. This activity can be extended by putting items inside one another e.g. A rattle inside a box. Describe how objects feel, soft, hard, big small. Chinese Whispers In this game, children (and adults) sit in a circle. The first person whispers a word or phrase to the person next to them. The whispered word or phrase is passed around the circle to the last person who then says it out loud. The word or phrase has often changed by then! Play a version of Chinese Whispers using nursery rhymes. Name Game Use an animal or any cuddly toy that is soft and that would make a noise. I use a soft dog that barks (from the vets case ). Together with the children sit or stand and pass the dog. Softly and gently we cuddle the dog, keeping very still until he stops barking, then we say our name. Giggle Bag Giggle Bags can be purchased from a joke shop (looks like a little sack and has a sound box inside that makes a giggling sound). Throw the bag (gently) to each other and hold the bag until it stops giggling. again this can be used as a name game to introduce ourselves, or when it stops sing or say a Nursery Rhyme. We also have to be very quiet to hear him giggle. Making Shadows Resources: Torch or lamp. White or light coloured cloth or light coloured plain wall. Toys or other items. A darkened area (it does not need to be very dark). Activity: Show the children how to make shadows on the cloth or wall by putting the light behind them. Kaleidoscopes Resources: Cardboard tube, reflective paper/mirror paper or foil, laminator & laminate paper or clear sticky backed plastic. Transparent coloured scraps of tissue or plastic – sweet wrappers itc. Activity: Roll reflective paper or foil so that it fits inside the cardboard tube, mirrored side showing. You can also fold the reflective paper or foil into a triangular shape to give more of a prism effect. Scatter or place coloured scraps on sticky backed plastic or laminate paper. Get the children to hold the tube towards a source of light and hold the coloured laminate over the end of the tube to create a kaleidoscope. You can use small lengths of tube and cut the laminate into smaller pieces for little hands. Edible Paint Resources: Plain Yoghurt, Food colouring. Activity: Put a drop of food colouring in yoghurt to make finger paints for babies and toddlers. Delightful Tastes Resources: Angel Delight or supermarket own brand equivalent in different flavours. Activity: Make up as directed and discuss the different colours, smells, textures. Use it to make pictures on paper or in a tray. Coloured Pasta Resources: Pasta, food colouring. Activity: Place pasta in boiling water coloured with food colouring for one minute. Spread it on a tray in a warm place to dry thoroughly. Can be used for threading, picture making, stirring etc. Barefoot Walk Create a barefoot walk inside or outside using different textures and surfaces for the children to enjoy. The walk can be as daring or messy as you like. Shallow trays filled with soil (wet or dry), sand, gravel, jelly, fleece, water, dough, sandpaper, fabric. Use paint and a long piece of paper to make footprints. Ooblik Resources: Cornflour. Water. Food colouring (optional) Activity: Mix one part water to two parts cornflour. It turns into a solid. When touched, it turns into a liquid. Food colouring can be added. Pipe Cleaner Bird Feeders Resources: Long pipe cleaners and Cheerio (or other threadable) breakfast cereal. Activity: Thread Cheerios onto the pipe cleaner. Bend the top into a hook shape and hang outside for a treat for the birds. The children can experience and talk about the taste of the cereal and the colours and feel of the pipe cleaner. You could put the cereal in tin or tub and see what sound it makes. Polymer/Water Beads Resources: Polymer/Water retaining beads. You can find these is many hardware shops or on the internet. Can be bought dried (where they take up much less space) or hydrated. They are used to retain water placed in vases for flower arranging and come in many colours. They are non toxic but could be a choking hazard so play needs to be supervised. Activity: Hydrate the crystals if necessary. They have a jelly like texture. Place them in a bowl or tub and let the children put in their hands or feet. Perfect for Halloween when you can hide things in the mix like googly eyes and plastic spiders or put them into a box with a hole to feel through! Coloured Sand Resources: Sand and liquid food colouring. Activity: Add food colouring to sand to make different colours. You could also add coffee, glitter or hide toys to encourage children to explore. Discuss the textures and smells. Textured and Scented Paint Resources: Paint, materials for adding texture such as sand, small beads or cornflour. Materials for adding smell such as mild spices, coffee, flavour essences. Activity: Add textures and smells to paint. Use different methods to paint – fingers, brushes and spatulas. Discuss how it feels, looks and smells. Collages Resources: As varied as your imagination! Pasta, things collected on a nature walk, beads, fabric. (Visit your local scrap store for inspiration). Card or paper. PVA glue. Activity: Make a collage sticking items to card or paper and discussing colours, textures, shapes etc. Remember to always closely monitor sensory activities regardless of the age of the children. Keep in mind the individual needs and sensitivities of children, including any allergies. No Bake Recipes It is great fun and a fabulous sensory activity to create food with children. You can extend this activity into areas where there is no access to a cooker if you use no bake recipes. Yvonne Shaw (a Nottinghamshire Childminder) kindly shared with us the no bake recipes that she has collected over time so that we can all enjoy them with the children. As long as you have access to a kettle and a fridge you can create all of these recipes. Yummy. Here they are: CHOC-CHIP CHERRY MARSHMALLOW FRIDGE CAKE Ingredients: 300g dark chocolate 70 per cent cocoa solids 180g diced unsalted butter 11/2tbsp maple syrup 225g chocolate-chip biscuits 1 x 200g packet mini coloured marshmallows 150g dried sour cherries or cranberries Line base of 20cm square, 4cm deep cake tin with baking paper. Break chocolate into pieces and gently melt with butter and syrup, stirring until smooth. Leave to cool to room temperature. Break biscuits into 1cm-2cm chunks. Stir two thirds of marshmallow into chocolate mixture, followed by cherries or cranberries and broken biscuits, tossing until everything is coated in chocolate mixture. Spoon evenly into lined tin – the top should be level but craggy. Scatter over reserved marshmallows. Loosely cover with cling film and chill 3-4hours or overnight until set and completely firm. Remove cling film and run a knife around the edge, then remove from the tin and lift off the paper. Place the right way up on a board and cut into pieces. Store in an airtight container in the fridge for up to a week. TEDDY BEAR FAIRY CAKES 1 packet of fairy cakes Decorate the fairy cakes to look like teddy bears. Attach smarties to the cakes using a blob of icing for the eyes and fill in the pupils with a blob of black icing. Add a Jelly Tot for the nose, draw on the mouth with black writing icing and stick on chocolate buttons for the ears. FLOWER CAKES 1 packet of fairy cakes Press a small indentation in the centre of the cake. Fill with jam. Using writing icing trace the petals of a flower around the jam, then fill the inside of the petals with a different colour. Set aside for the icing to set. CAT CAKES 1 packet of fairy cakes As teddy bear cakes, omitting the chocolate buttons and using black writing icing for the whiskers. Children can create their own animals by adapting the above. BLUEBERRIES AND CHEESE SQUARES Ingredients: 225g digestive biscuits, crushed 150g melted butter 80ml milk 20g icing sugar Tin blueberry pie filling (or other flavor) 315ml whipping cream 50g white sugar 1tsp vanilla extract 300g cream cheese (Quark is a 99% fat free version) In a small bowl, stir together the biscuit crumbs and butter. Set aside ½ for topping and press the rest of the crumbs into the bottom of a 7x11inch baking dish. Set aside to chill in the refrigerator. In a small bowl, beat cream cheese, sugar and milk until smooth. Spread evenly over chilled crumb layer. Spread the pie filling over cream cheese layer and chill. Whip whipping cream white sugar and vanilla until stiff. Spread over blueberry layer. Sprinkle top with remaining biscuit crumb mixture and chill until ready to serve. CHERRY CREAM CHEESE PIE Ingredients: 210g digestive biscuits, crushed 120g brown sugar 1tsp ground cinnamon 120g butter, melted 375g cream cheese, softened 1 can condensed milk 130ml lemon juice 2tsp vanilla extract 1 tin cherry pie filling In a small bowl, stir together biscuits, brown sugar and cinnamon. Add melted butter and mix well. Press into bottom of 8inch tin. Chill until firm. Place softened cream cheese in mixing bowl, add condensed milk, lemon juice and vanilla. Beat until well blended. Pour into pie crust. Chill for 5 hours. Do not freeze. Pour pie filling on top & serve. BEST NO-BAKE CHEESECAKE Ingredients: 210g digestive biscuits, crushed 120g brown sugar 1tsp ground cinnamon 120g butter, melted 450g cream cheese (Quark) 2tsp lemon juice 475ml whipping cream 67g white sugar 1 tin pie filling In a small bowl, stir together biscuit brown sugar and cinnamon. Add melted butter and mix well. Press into bottom of 8 inch springform pan. Chill until firm. In a medium bowl, beat together cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add sugar and continue to beat until stiff. Pour into chilled crust and top with pie filling. Chill several hours or overnight. Just before serving, remove sides of springform pan. SNOWBALLS Ingredients: 500g digestive biscuits 1 cup powdered drinking chocolate 2 cups desiccated coconut 1 tin condensed milk 2tbsp whole milk Makes 25-30 sweets Place biscuits in a plastic bag, tie a knot at one end and crush with a rolling pin. Put crumbs into a large bowl and add one cup of coconut and the remaining ingredients. Mix well with clean hands or a wooden spoon and roll the mixture into golf-ball sized pieces. Sprinkle the rest on the coconut on a plate and roll the balls around until coated. Pop them in the fridge to set. MERINGUE AND TOASTED ALMOND FRIDGE CAKE Ingredients: 125g flaked almonds 200g dark chocolate, broken into pieces 125g unsalted butter, diced 1tbsp golden syrup 6 meringue nests, crumbled into pieces 125g raisins or sultanas Preheat the oven to 200C/180C fan. Scatter almonds over base of a baking dish and toast in oven for 8-10 minutes until golden, then remove and leave to cool. Melt chocolate, butter and syrup in a bowl, stirring until smooth (this can be done by placing the bowl inside a larger bowl half filled with boiling water. Stir in meringue, raisins or sultanas and three quarters of the almonds and keep tossing until everything is coated in the chocolate mixture. Line the base of a 23cm square cake tin with baking paper and press the mixture into the base of the tin – the surface will look textured and craggy – then scatter over the remaining almonds. Chill for 2-3hours until hard. Run a knife around the edge of the tin to remove the slab, lift off the paper then cut into about 16 squares or 24 fingers. Store in an airtight container in the fridge. It will keep well for several days. If no cooking facilities almonds can be toasted beforehand. NO-BAKE FRUIT BITES Ingredients: 450g dried mixed fruit 450g crushed digestive biscuits 100g butter, melted 100g soft brown sugar 1x400g can condensed milk 1tsp vanilla extract Place all ingredients in a mixing bowl and mix with a spoon until well blended. Spoon this mixture into a greased 23cm (9in) round/square cake tin, which has been lined with clingfilm. Press down with the back of a spoon until surface is even and then chill in fridge for 6-8hrs or until firm. To serve, remove from tin, discard clingfilm and cut into squares or slices. CHOCOLATE FUDGY CUPS Ingredients: 5oz plain chocolate 2 oz butter 3 drops vanilla essence 6oz can condensed milk 4oz icing sugar, sieved 1 tsp cocoa Grated chocolate and vermicelli for decoration Put chocolate and butter into a basin and place in a bowl of boiling water to melt. Remove from water and add vanilla essence then beat in condensed milk. Sift icing sugar and cocoa together then stir into chocolate mixture. Beat until smooth and creamy. Place paper cases in shallow baking tin and fill each one with fudge mixture. Before fudge sets, decorate tops with chocolate vermicelli and large curls of grated chocolate. Put in cool place to set. SNACK IDEAS Fruit yoghurt shakes Fruit milkshakes Fresh fruit salad with greek or natural yoghurt and a spoon of honey. Noodles cooked by pouring boiling water over them and leaving to stand. Drain a tin of mixed bean salad and add to noodles. Mix 1tsp curry paste with natural live yoghurt for a tasty dressing. Serve with tofu kebabs. Cut tofu into squares and make into kebabs with cherry tomatoes peppers and carrots. Fill pitta pockets with diced salad vegetables/beans/sweetcorn mixed with a dressing of 3 parts olive oil with 1 part white wine vinegar and 1tsp dried mixed herbs. Pizzas using sliced wholemeal muffins topped with grated cheese, sliced tomatoes and red and green peppers. MARS BAR BAKE Ingredients: 3 mars bars 3ozs marg 3tbsp golden syrup Rice crispies 200g milk chocolate Chop mars bars into small pieces and place in bowl with marg, & golden syrup. Place bowl in a bowl of boiling water and melt, stir in rice crispies. Put into tin lined with clingfilm and level surface. Chill. Melt chocolate in a bowl in boiling water and spread over top. Chill and cut into squares when set. CHOCOLATE AND GINGER REFRIGERATOR CAKE Ingredients: 125g digestive biscuits, coarsely crushed 125g ginger biscuits, coarsely crushed 150g milk chocolate 150g dark chocolate 100g unsalted butter 150g golden syrup 50g chopped stemmed ginger Line an 18cm shallow flan tin with clingfilm, leaving extra hanging over sides. Melt all chocolate, butter and golden syrup in bowl in bowl of boiling water. Stir in biscuits and ginger. Put in tin and place in fridge for 1-2hours to set. To serve, turn out the cake, peel off clingfilm and cut into slices. APPLE SMILES Ingredients: (makes 4) 1 red apple, cored and sliced into eight Squeeze of lemon juice Smooth peanut butter Miniature marshmallows Spread peanut better on one side of each apple slice (squeeze a little lemon juice over apple if not serving immediately). Place four miniature marshmallows on one apple slice and lay another apple slice peanut butter side down on top. JELLY BOATS Ingredients: (makes 16 boats) 4 large oranges, halved 2 x 135g packets of jelly 4 sheets rice paper 16 cocktail sticks With a sharp knife, remove inside flesh of oranges and carefully scrape out membrane, taking care not to make holes in skin of orange. To make jelly, place cubes in bowl and follow instructions on packet. Fill each hollow orange half with jelly up to top. (Place in muffin tins to keep steady) Refrigerate until set and then trim orange halves so that skin of orange in level with jelly. Cut oranges in half again with sharp knife. Cut triangles out of rice paper and secure with cocktail sticks to make sail. CORNFLAKE CRUNCH Ingredients: 8oz milk/plain chocolate 3tbsp golden syrup 2oz margarine 4oz cornflakes Grease a 8in shallow round tin. Break chocolate into large bowl, add margarine and golden syrup. Melt in bowl of boiling water. When melted, add cornflakes and stir well, making sure all are coated with chocolate. Spoon the mixture into tin and carefully smooth top with back of spoon. Put tin into fridge for chocolate to set, about 2 hours. Using sharp knife, cut into pieces. SQUIDGY CRISPED RICE BOULDERS Ingredients: 5oz milk chocolate, broken 2tbsp milk 2tbsp golden syrup 5oz crispies 3oz marshmallows, chopped Place chocolate, milk and golden syrup in bowl and melt in bowl of boiling water. Stir until smooth. Add crispies and marshmallows, mixing well. Arrange 20 paper cake cases on a baking sheet and divide mixture between them. Leave to set. TRUFFLE CAKES Ingredients: 450g plain chocolate, broken 50g dry cake crumbs 50g digestive/ginger biscuits, crushed 50g glace cherries, quartered 4tbsps apricot jam 2tsps vanilla essence Decoration: 300ml double/whipping cream 8 glace cherries, halved Melt chocolate in bowl over boiling water. Using pastry brush, coat insides of paper cases with half melted chocolate. Chill until hard. Then add another layer and chill. Mix cherries, biscuits and cake crumbs, bind with jam and essence. Fill chocolate cups with mixture. Whip cream and put a dollop on top of each. Top with half a cherry. PANCAKES Using ready -made pancakes decorate as follows: KITTY Top slices of banana with half a grape to make some eyes and use strawberry halves for the lips. Cut the ears and nose from another pancake and top the nose with a raspberry. Finish with chocolate sauce for the whiskers and eyebrows for the purrfect pancake. GRANDPA Using cucumber and sweetcorn for the eyes, a cherry tomato for the nose and ham for the mouth make funky glasses from red pepper, a moustache from cress and top with hair made from grated cheese for a savoury option. MRS PAM Make a simple but sweet pancake face with kiwi slices for eyes, a strawberry nose and a mouth made from ready-made squeezy icing. Finish with grapes for earrings and squirty cream for the hair. RICH CHOCOLATE SLICE Ingredients: 100g soft brown sugar 100g butter 50g drinking chocolate 25g cocoa powder 2tbsp golden syrup 150g digestive biscuits roughly crushed 50g mixed nuts and glace cherries, or just cherries. Place sugar, butter, drinking chocolate, cocoa and syrup in a bowl over boiling water and melt. Stir in biscuits, nuts and cherries. Line a 1lb loaf tin with clingfilm. Spoon the mixture into it, pressing down for an even surface. Chill for 4-5 hours or until set. Remove from tin and cut into slices. FRUIT & NUT SQUARES Ingredients: 250g digestive biscuits 100g walnut pieces 100g dried cranberries 300g cooking chocolate 100g butter 150g golden syrup Line a shallow 20 x 20cm dish with greaseproof paper. Place biscuits in a bag and break them up with a rolling pin. Put crushed biscuits, walnut pieces and cranberries in a bowl and set aside. Put chocolate, butter and golden syrup in a bowl over boiling water until melted. Add biscuits, walnuts and cranberries. Stir well. Place in prepared dish and press down well. Chill in fridge for 2 hours. Carefully lift chilled cake out of dish and cut into 32 squares. CHOCOLATE CHEESECAKE Ingredients: 170g digestive biscuits, crushed 85g butter, melted 1 x 300g cream cheese (Quark is a 99% fat free alternative) 340ml double cream 200g dark chocolate, chopped Lightly grease a deep 21cm/7in spring cake tin. Mix digestive biscuits with melted butter and press into cake tin. Refrigerate. Melt chocolate in a bowl over boiling water. Set aside to cool. Stir in double cream. Beat cream cheese in a bowl, add 200ml of cream and the chocolate, mix well and pile into prepared tin. Flatten with a spatula and return to the fridge. Chill for 1hour, remove from tin and serve. MALTESER CAKE Ingredients: 85g butter 2tbsp golden syrup 2tbsp cocoa powder 170g digestive biscuits, crushed 1 x 175g Maltesers, half crushed and half left whole Melt butter and golden syrup in a small bowl over boiling water. Stir in cocoa powder, digestives and crushed Maltesers until well combined. Allow to cool slightly then stir through with whole Maltesers. Line a 450g/1lb loaf tin with clingfilm and pour in the mixture and press down well, but try not to crush the whole Maltesers. Chill until set (2 hours). Slice the cake and serve. CHOCOLATE AND GINGER REFRIGERATOR CAKE Ingredients: 125g digestive biscuits, coarsely crushed 125g ginger snap biscuits, coarsely crushed 150g milk chocolate 150g dark chocolate 100g unsalted butter 150g golden syrup 50g stemmed ginger, chopped Line an 18cm shallow flan tin with clingfilm, leaving extra hanging over the sides. Melt both types of chocolate, butter and golden syrup in a bowl over boiling water. Stir in broken biscuits and stemmed ginger. Spoon the mixture into tin, level the surface by pressing it down, then leave to cool. Put the tin in the fridge for 1-2 hours to set. To serve, turn out the cake and peel off the clingfilm. Cut into slices, serve with a dollop of crème fraiche and serve. CHOCOLATE COCONUT SQUARES Ingredients: 110g butter 2tbsp dark chocolate, grated 50g caster sugar 1 egg, beaten 140g desiccated coconut 225g crumbled digestive biscuits 2tsp vanilla essence FOR THE ICING 110g butter 2tbsp double cream 275g icing sugar Melt the butter, chocolate and sugar in a bowl over boiling water. Stir in the egg, coconut, crumbled biscuits and vanilla essence. Pour the mixture into a 30 x 22cm swiss roll tin. Smooth the top and chill in the fridge for 30 minutes. For the icing, cream the butter, stir in the cream , sift in the icing sugar and beat until smooth. Spread over the chilled base and return to the fridge to chill. SNAILS Ingredients: 2 slices wholemeal bread 2tbsp cream cheese 4 black olives 4 chives halved 1/4 lettuce chopped 4 handfuls spinach Boil spinach for 1 min, drain and squeeze. Cut crusts off bread and roll flat with rolling pin. Spread with cream cheese. Put layer of cool spinach on top and roll up from one end, cut into 2 pieces. Put 2 holes in olive and insert chives (antenna), Put lettuce on plate and place bodies of snails (rolls) on top. Place dot of cream cheese on olives for eyes and out at side of rolls for snail’s head. HONEYCOMB ROCKY ROAD Ingredients: 300g milk chocolate broken into pieces 180g unsalted butter diced 2tbsp sieved orange juice 225g milk chocolate digestive biscuits 3 Crunchie bars or similar 180g chocolate raisins or raisins Icing sugar for dusting Line the base of a 23cm square tin or equivalent tin with baking paper and have ready a roll of clingfilm. Gently melt the chocolate and butter with the orange juice in a large bowl set over a pan containing a little simmering water, whisking the mixture until it emulsifies into a thick and glossy cream, then set aside until it cools to room temperature. Break the chocolate digestives into 1cm-2cm pieces. Slice the Crunchie bars 1cm thick. Stir these into the chocolate mixture with the biscuits and the raisins, tossing until everything is coated. Spoon the mixture evenly into the tin. Lay a sheet of clingfilm over the surface and press it level using your hands (it will still appear slightly craggy). Remove the clingfilm, loosely cover with another sheet, and chill for 2-3 hours until completely set. Run a knife around the edge and remove from the tin. Dust with icing sugar and cut into 4cm squares or whatever size you wish. These will keep in an airtight container in the fridge for a week.
© Copyright 2021 Paperzz