'typically English' snack for 25 children? Help!

Kitchenbunny

I remember a party I went to last year (I think it was last year, I can't quite remember). Anyway, they served little trifles in little plastic glasses - not too big, and they went down really well. Everyone got their own portion and loved them

Also, I don't know how popular they are in France, but could you make some mini crumbles? Some stewed fruit with a crumble topping and some custard? I love them, and have about 19 of mini-lovelies in the freezer from the last blackberrying forays earlier this year

Hope that helps

Kitchenbunny x

SallyForth_2

By the way, if you are making trifle, you don't need jelly, I never use it.

Norman_Bean

Kitchenbunny wrote: »

I remember a party I went to last year (I think it was last year, I can't quite remember).
Kitchenbunny x

Must have been a good party Kitchenbunny!! :beer::rotfl:

Norman_Bean

SallyForth wrote: »

By the way, if you are making trifle, you don't need jelly, I never use it.

Thank you - I would have done jelly with cake in, custard and cream on top .... but I'm no trifle expert!

Do you just have cake/sponge then custard?

Norman x

laurel7172

Shortbread?

lala1974

Hi Norman,

Chocclares recipe is so easy and scruptious.
I'd dish out Jam Sandwiches cut in shapes....but I'm a lazy lady!

Norman_Bean

Shortbread is cool idea - thanks Laurel!

Lala1974 - me too - that's why I'm gutted I haven't got enough jelly :rotfl: am VERY tempted to do the flapjacks, I even looked at the oats in the supermarket today but they only have Quaker ones and now that I'm MSE I just can't bring myself to buy branded products :money: maybe i'll try and wait and buy cheapo oats when I come home at xmas

Norman x

tandraig

hi hun - to make up for confusing you can i give a really simple recipe for a sort of welsh shortbread?

they are called cacennau Iago (James' Cakes) and the recipe is from Welsh Country Cookery - made them myself and if you make them thin enough they are crisp and delicious!

you need

6oz flour (I used plain and it worked fine)
4oz softened butter (salted or unsalted both work)
2 oz sugar (I used caster)

work the butter and sugar into the flour with your hands - you dont need cold hands works better if everything is warm for some reason.
then when it forms a paste roll out thinly. thinner than for shortbread - think ritz crackers!
cut into rounds about two inch with your plain cutter ( it was traditional to mark the rounds with a scallop shell but if you dont have one its ok)
bake at gas 2 - 150C or 300F for about three quarters of an hour - keep a close eye on them for last 15 mins as they can burn quickly. they should be faintly golden and very crisp!
you may need to double the recipe for 20 kids and to be safe i would triple it!

ChocClare

If you do decide to astound them with trifle, don't forget that you can make your own jelly - you don't have to buy ready-made packets. You can buy gelatine in France (as you undoubtedly already know, it's called gelatine with an acute accent on the first e - can't be bothered to type the accent, sorry!). If you mix that in with some fruit juice or some sirop - grenadine or fraise for example - then that would make a very passable jelly. Or you could use/adapt this recipe for little easy-to-eat jellies.

Hope it all goes brilliantly whatever you decide to make - and yes, mini-muffins may be American, but if you can make 'em with your eyes shut, then go for it and just tell them English kids love them (which they do, after all!).

lil_me

If the cakes 'fail' when you try making butterfly cakes ( I love that idea! ) use them in/freeze them for a trifle.