Year 10 Recipes   

Tuesday 6 June – 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 

Tuesday 13 June – 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 ** you will turn your 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)

Tuesday 20 June  – Meringue Kisses

Ingredients

2 large eggs
100g caster sugar

A named, sealable container to take your meringues home in 

Tuesday 27 June – 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
25 g 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 

Tuesday 4 July – Choux Buns

Ingredients

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

A named sealable container to take your choux buns home in