Beverley Glock, founder of the Splat!Cooking website and cookery school offers some great child-friendly recipes to get kids cooking what they pick.
Makes 12 fairy cakes or one big cake
150g self raising flour
150g caster sugar plus 2 tbsp
150g soft margarine
3 medium eggs
100g fresh raspberries
300g mixed fresh berries such as raspberries, redcurrants, blackcurrants, blueberries, blackberries and/or strawberries (this will be poured over the cake at the end)
You will need weighing scales, large mixing bowl, wooden spoon, two teapspoons, cake tin or 12 hole bun tin (plus 12 cake cases), sieve, wire rack, small bowl, tablespoon, an adult.
First - Wash Your Hands!
1. GET AN ADULT to turnthe oven onto 180oc/350oF/Gas Mark 4 and put a shelf onto the centre runner. (Aga Roasting oven - shelf on oven floor)
2. Weigh out the sugar and margarine and put them into the mixing bowl. Cream the margarine and sugar with a wooden spoon until it is light, fluffy and drops off the end of the spoon easily.
3. Break the eggs into the small bowl (to make sure that you can scoop out any eggshell if you need to) and then pour the eggs into the mixing bowl. Weigh out the flour and using the sieve, sift the flour into the mixing bowl.
4. Fold in the eggs and flour and mix well then gently stir in 100g raspberries and try to avoid breaking them.
5. Using two teaspoons, spoon the mixture into the cake tin or divide equally between the bun cases.
6. GET AN ADULT to put the tin or bun tray into the centre of the oven (Aga: place Plain Cold Shelf on second set of runners). Bake for 15 minutes until they are golden and spongy, it may take a little longer if you are using the big cake tin.
7. While the cake is cooking wash and destalk all the other fruit and place in a small saucepan with 2 x tablespoons of caster sugar, GET AN ADULT to place this on a gentle heat and once it starts to simmer, cook for 5 minutes. GET AN ADULT to remove from the heat and cool, cover and refridgerate within 90 minutes if you are not going to use it immediately. This will keep in the fridge for up to 3 days or you can freeze it in a suitable container for up to 1 month. Please defrost thoroughly before use.
8. GET AN ADULT to take the cakes out of the oven and allow to cool. GET AN ADULT to tap the cake tin firmly a few times and shake it gently to be sure that the cake is loose before turning out onto a wire rack. When cool, transfer to a cake stand and pour over the summer fruit mix. If you are making small cakes then just peel off the bun case, place on a plate and pour over a spoonful of fruit mix.
Beverley Glock, founder of the 
