Get Cooking with Cathryn Dresser and Celebrate the Sun-Maid

Get Cooking with Cathryn Dresser and Celebrate the Sun-Maid

With summer now here, we find ourselves longing to spend less time in the kitchen and more time outside, dusting off the BBQ with friends and family. Thankfully, Great British Bake Off contestant and mummy baker, Cathryn Dresser, with Sun-Maid Raisins, has created three exclusive new recipe videos for sweet summertime treats, proving that even the quickest and easiest of recipes can be enjoyable for the whole family.

The recipes include Cathryn's nutritious and delicious Honey Nut Cereal Bars, which are great for those rushed mornings as a breakfast on the go, or as treats for a summer party.

After a garden party, Cathryn's Snickerdoodle biscuits make for a perfect treat that will satisfy your sweet tooth and can be enjoyed by all the family.

And for the times when you're in need of a sneaky treat, Cathryn's White Chocolate and Raisin fudge is a simply yet tasty recipe to indulge in with friends and family (or just yourself, why not!) and for when you're feeling real generous, why not pop them in a little bag and give them away as gifts.

To watch Cathryn Dresser make these deliciously tempting recipes, take a look at the videos below and let's bake.

For more information, please visit www.sunmaid.com/recipes

Honey Nut Cereal Bars Recipe

Honey Nut Cereal Bars
MAKES 12
15 MINUTES PREPARATION
30 MINUTES COOKING

Ingredients

  • 100g butter, plus extra for greasing
  • 200g Porridge Oats
  • 100g Sunflower Seeds
  • 50g Sesame Seeds
  • 50g Chopped Walnuts
  • 3tbsp Honey
  • 100g Light Muscovado Sugar
  • 1tsp Ground Cinnamon
  • 50g Sun-Maid Raisins
  • 50g Dried Cherries

Procedure

  1. Preheat the oven to 160°C/325°F/Gas Mark 3. Grease and line the base of an 18 x 25cm baking tin.
  2. In a separate roasting tin, mix the oats, seeds and walnuts in a separate tray, then pop them in the oven for 5 to 10 minutes to toast.
  3. Meanwhile, warm the butter, honey and sugar in a pan, stirring until the butter has melted and the sugar has mostly dissolved.
  4. Add the toasted oats, nuts and seeds, cinnamon, Sun-Maid Raisins and dried cherries, then mix until everything is completely coated.
  5. Tip into the prepared tin, press down lightly, then bake for 30 minutes. Cool in the tin before cutting into 12 bars.

To watch the video, please click here.

Snickerdoodle Biscuits Recipe

Snicker Doodle Biscuits
MAKES 20
15 MINUTES PREPARATION
10 MINUTES COOKING

Ingredients

  • 240g Unsalted Butter, Melted
  • 180g Soft Brown Sugar
  • 100g Caster Sugar, plus extra for rolling
  • 1 Egg
  • 1tsp Vanilla Extract
  • ½tsp Cinnamon, plus extra for rolling
  • 1/2tsp Baking Soda
  • 50g Sun-Maid Raisins
  • 1/2tsp Cream of Tartar
  • 1/2tsp Allspice, plus extra for rolling
  • Pinch of Salt
  • 300g Plain Flour

Procedure

  1. Preheat the oven to 160°C/325°F/Gas Mark 3, and grease a large baking tray.
  2. Melt the butter and add the sugars.
  3. Beat the egg well, then stir into the butter and sugar mixture.
  4. Add the vanilla, cinnamon, baking soda, Sun-Maid Raisins, cream of tartar, allspice and salt. Mix well.
  5. Add the flour gradually mixing well each time.
  6. In another bowl, mix the extra cinnamon with the extra caster sugar - approximately one teaspoon of cinnamon to one tablespoon of sugar.
  7. Form the cookie dough into small balls about the size of a walnut and roll in the cinnamon/sugar mix before placing on the prepared baking tray.
  8. Remove from the oven, leave to cool on the baking tray for two minutes, then transfer to a wire rack to cool properly.

To watch the video, please click here.

White Chocolate and Sun-Maid Raisin Fudge Recipe

White Chocolate raisin Fudge
MAKES 15 - 20 PIECES
5 MINUTES PREPARATION
20 MINUTES COOKING

Ingredients

  • 500g Golden Caster Sugar
  • 500ml Double Cream
  • 3tbsp Liquid Glucose
  • 140g White Chocolate, roughly chopped
  • 100g Sun-Maid Raisins

Procedure

  1. Line a 22cm square non-stick tin with baking parchment.
  2. Put the caster sugar, double cream and liquid glucose in a pan.
  3. Heat slowly, stirring continually, until the sugar melts.
  4. Now turn up the heat and fast boil the mixture until a small amount dropped into a glass of cold water sets.
  5. Turn off the heat and keep stirring for five minutes, or until the mixture starts to thicken.
  6. Sprinkle in the white chocolate and Sun-Maid Raisins and very briefly swirl through the mixture.
  7. Pour into the tin and leave to set overnight, then turn out and cut into squares.

To watch the video, please click here.

Get Cooking with Cathryn Dresser and Celebrate the Sun-Maid

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