Year 10 Recipes 

Thursday 18 April – Swiss Roll

Ingredients

3 eggs
75g self-raising flour
75g caster sugar
4-6 tbsp of jam or lemon curd 

A named sealable container to carry your swiss roll home in 

Monday 22 April - There are no practical lessons this week

Monday 29 April – Puff Pastry

Ingredients

300g plain flour 
Pinch salt - supplied at school
50g butter chilled and cut into cubes
120g butter, frozen

A named sealable container to carry your puff pastry home in 

** HOMEWORK ** students will turn puff pastry into apple turnovers

Ingredients

Plain flour for rolling out
55g soft brown sugar
25g butter
1 apple, cored, halved, thinly sliced
25g raisins
½ tsp ground cinnamon
1 egg (for glaze) 

Wednesday 8 May  – Meringue Kisses

Ingredients

2 large eggs
100g caster sugar

A named, sealable container to take your meringues home in 

Monday 13 May – Chelsea Buns

Ingredients

200g Strong Bread flour
1 sachet easy blend yeast
½ tsp salt – supplied at school
1 tsp sugar – supplied at school
120ml warm water – supplied at school
1 tablespoon oil – supplied at school
25g butter - melted
100g currants
50g sultanas
2 tsp mixed spice – supplied at school
25g caster sugar

A named sealable container to take your Chelsea buns home in 

Monday 20 May – Choux Buns

Ingredients

55g butter
150ml water – supplied at school
65g sifted plain flour
2 large eggs, beaten

A named sealable container to take your choux buns home in