Published: 12 August, 2010
by CLARE LATIMER

HERE are some more fun recipes to get children with holiday time on their hands into the kitchen.

Elderflower jelly sweets

I made this recipe up and served it at a job recently – they were very popular, so now is the time to share. The sweets have a slight sparkle, a good lemony as well as elderflower flavour, and the red fruit not only looks good but adds that extra punch. Making them in an ice tray makes the shape better but choose the smaller cube trays ­otherwise they are rather a large mouthful. Check for the quantity of liquid-to-gelatine ratio on the packet as it can vary... and add a little extra to be on the safe side.

Ingredients (makes about 24) 
1 small bottle Belvoir sparkling elderflower presse, or similar Powdered gelatine
1 punnet fresh blueberries or fresh ­raspberries.

Method

Sprinkle the gelatine into a small saucepan and pour in about a quarter of the elderflower presse. Leave to soak up and then put on a very low heat until the gelatine is ­dissolved. Remove from the heat and add the rest of the elderflower presse. Stir well and then pour into the ice cube trays. Place a piece of fruit into each cube and then leave to set.

Flapjacks with a difference

There are so many ­versions of flapjack but this is one of our most popular. You can always add some chopped nuts or ­perhaps a mashed banana or anything else that may tickle your fancy. They keep well in an airtight tin and are very useful for guests who may pop in for a cup of tea. Not exactly healthy but perfect when you need the odd energy boost.

Ingredients
200g unsalted butter
200g soft brown sugar
200g runny honey
200g rolled oats
200g cornflakes
50g glace ginger
50g desiccated coconut.

Method

Preheat the oven 180C/350F/gas 4. Line a 20cm x 30cm baking tray with greaseproof paper. Put the butter, sugar and honey into a saucepan and melt gently over a medium heat until the butter has melted and the sugar dissolved. Stir in the oats, cornflakes, ginger and coconut and mix well. Spoon into the baking tray and smooth over with the back of a wooden spoon. 

Bake in the oven for about 15 to 20 ­minutes or until lightly golden round the edges and still soft in the middle. Leave to cool in the tin and after about 10 minutes, when it is still warm, cut into the size squares that you require. Leave in the tin until cold and then remove and break up into the marked squares and keep in a tin until ready to serve.