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COOKING FOR TODDLERS FOOD & COOKING ARTICLE

Apricot Custard Bake
by Chef Lesley Waters

Celebrity Chef Lesley Waters cooks great food for fussy kids

We all know what it is like when it comes to tea time with kids – it can be hard enough getting them to sit still at the table let alone anything else! Between the ages of one and three years it can be difficult to get them to eat the right foods, and to know if they are getting enough nutrients, particularly as some toddlers can become fussy eaters during this time.

Help is here with Celebrity Chef and mother Lesley Waters along with SMA Nutritionist Anne Sidnell who have designed six easy meals to satisfy even the fussiest of taste buds, and helps provide balanced meals with key nutrients like Iron, Omega 3 and 6 and Vitamin D that are needed for healthy growth and development.

In the last webisode of the series, Lesley creates Apricot Custard Bake, a delicious dessert packed full of fruit to provide your toddler with key vitamins needed for healthy development.

Lesley’s tip:

Tinned fruit is a great alternative to fresh – the canning process retains the key nutrients and you can keep a stock in the cupboard. You can also replace the fruit depending on the season and your toddler’s preferences.

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

Log on to www.smanutrition.co.uk or www.smanutrition.ie where you can find more recipe suggestions.

APRICOT CUSTARD BAKE

Apricot Custard Bake"This sweet, fruit flavoured style Yorkshire pudding is delicious with fresh apricots or try plums, nectarines or peaches when in season. If using canned fruit, use fruit in natural juice." ~ Lesley Waters

Ingredients

40 g plain flour
1 medium egg, beaten
150 ml made-up SMA Toddler Milk
Knob of butter
4 ripe apricots, halved stoned and each cut into quarters or 10 canned, drained apricots in natural juice

You will need two oven-proof dishes/ramekins that are 10 cm in diameter and hold 200 ml liquid.

Method

  • You will need two oven-proof dishes/ramekins that are 10 cm in diameter and hold 200 ml liquid.
  • Preheat the oven to 200°C / 400°F / Gas 6.
  • Sieve the flour into a bowl and make a well in the centre.
  • Add the egg to the centre well and gradually whisk in the flour.
  • Gradually whisk in the SMA Toddler Milk until the batter is smooth.
  • Place a small knob of butter in each dish and place in the oven for 2 minutes or until melted and hot. Carefully swirl around the dish.
  • Divide the apricots evenly between each dish, then pour in batter.
  • Bake for 15 - 20 minutes or until puffed and golden.
  • Dust with icing sugar and serve with Apricot and Custard Bake

Servings: 2

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