I love baking with Luke. I really want him to feel confident and at home when it comes to cooking. It’s one of those life skills that many boys these days just don’t have any more and I really would like Luke to be self sufficient when he’s older. He’ has improved vastly over the last couple of weeks and is far better at mixing and egg breaking. I encourage him to participate in the kitchen wherever is possible and today we thought we’d share one of our recipes with you.
As I mentioned previously, Luke is fully involved in the preparation process – all I have done for him before he gets started is the creaming of the butter and sugar – this was simply because the butter wasn’t at room temperature and was still quite hard.
When we bake, I lay all the ingredients out so Luke can help transfer them to the mixing bowl. So for this, I put flour and a pinch of salt into a Pyrex bowl, the cinnamon into a small glass, all the apples (pre-sliced) in a Tupperware container and finally the eggs and a fork on the side.
He is getting a lot better at cracking eggs, but we still get some shell – to ensure we don’t get any nasty surprises, we break eggs into a bowl with a plate underneath. Any shell can easily be fished out and and eggy spillages can be scooped up into the mix again. No wastage!
|The best part of baking is licking the bowl out, right?|
Here’s the recipe:
- 175g butter
- 175g sugar
- 175g flour
- Pinch of salt
- 3 eggs, beaten
- 2 peeled/cored diced eating apples
- 2 tea spoons of cinnamon
- Preheat oven to 180.
- Grease your loaf tin.
- Cream butter and sugar together.
- Add flour, salt and eggs – mix well.
- Add cinnamon and apples.
- Stir all ingredients together and transfer to loaf tin.
- Sprinkle some demerara sugar on top of mixture.
- Bake for 40 – 45 minutes.