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 6 small or 1 large summer pudding

500g mixed soft fruits (strawberries, raspberries, blackberries, redcurrants)
100g caster sugar
1 loaf of thin sliced white bread
Butter for greasing

You will need chopping board, sharp knife, muffin tray or pudding bowl, scales, saucepan, rolling pin, tablespoon, an adult

First - Wash Your Hands!

1. GET AN ADULT to slice the crusts off the bread, then use the rolling pin a roll each slice of bread until it is thin.

2. Hull and wash the soft fruits. Place these in the saucepan with the 100g caster sugar.

3. GET AN ADULT to put the pan onto a medium heat and simmer for 5 minutes until the fruit gets very juicy. Decide which size puddings you are going to make, if you make the mini puddings use the muffin tray and grease this thoroughly and GET AN ADULT to slice the rolled bread into 4 slices, if you are using the large pudding bowl you can leave the bread as it is.

4. GET AN ADULT to remove the pan from the heat and being very careful as the pan will be hot, lay one slice or strip of bread at a time onto the fruit mixture which will colour the bottom of the bread purple, remove this and lay this whiteside up in the muffin tray or bowl. Repeat with the bread - you need to overlap the bread slices, with the thin end in the middle of the bowl or muffin hole so you have the end strips over the edge so these can folded back over the mix.

5. Place a spoonful of fruit mixture unto the bread moulds until the mixture almost reaches the top. Then carefully fold over the top part of the bread to cover the top of the mixture, you may need to put a disc of bread in the middle as the mixture needs to be completely covered like a well-wrapped present.

6. Place a small saucer with a weight on top - this can be a baked bean tin, spice jar, anything which fits to press the pudding down. Put the muffin tray or pudding bowl into the fridge for at least 1-2 hours. Transfer the remaining fruits to a bowl, cover with clingfilm and put into the fridge.

7. When ready to serve gently loosen the edge of the pudding away from the sides of the tin or bowl and tip out on to a plate or bowl, serve with the extra fruit mixture.

© SPLAT Cooking Parties Ltd 2006

• Strawberry Tarts - click here for the recipe
• Mini Apple Tarts - click here for the recipe
• Summer Fruit Cake - click here for the recipe
• Upside Down Veggie Tarts - click here for the recipe
• Click here to return to the Pick Your Own article
• Click here to find a Pick Your Own farm near you