Some Simple Family Recipes

We thought it might be fun to share some simple family favourite recipes from our homes to yours.

In this time of 'Lockdown' & Home-schooling, I think we've all been in the kitchen more - and it's an ideal time to get the children busy & involved - learning some of those invaluable life skills with 'home economics' lessons. Kids love to get stuck into cooking & baking and it gives them a real sense of achievement working with simple ingredients and creating something the family can eat.

Here's a few recipes that we've enjoyed with our families.


Churros | Christie Lloyd

We've both had a go at these at home! Victoria used a bigger 'star nozzle' and ended up with the fatter 'PURROS' (she's reliably informed). These are pretty simple to make and are from a BBC Good Food Recipe:

For the Batter:

50g butter, melted
½ tsp vanilla extract
250g plain flour, from a new bag (essential for absorbing the liquid)
1 tsp baking powder
about 1 litre sunflower oil
a few chunks of bread

    For the Cinnamon Sugar:

    100g caster sugar
    2 tsp cinnamon


      1. Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
      2. Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
      3. Fill a large deep saucepan one-third full of oil. Cooking with hot oil can be dangerous – please fry safely to avoid accidents in the kitchen. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
      4. Fit a star nozzle to a piping bag – 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here – if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour.
      5. Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with a warmed chocolate sauce, for dipping.

      Purros | Christie Lloyd


      Banana & Carrot Bread Recipe | Christie Lloyd

      A tried & tested adaptation of a ‘Banana Bread’ recipe by BBC Good Food.

      285g plain flour
      1 tsp bicarbonate of soda
      ½ tsp salt
      1 tsp ground mixed spice
      2 tsp poppy seeds
      A handful of raisins
      110g butter (plus extra for greasing)
      100g caster sugar
      2 free-range eggs
      2 large ripe bananas mashed 
      2 large carrots finely grated
      85ml buttermilk (or normal milk mixed with 1½ tsp lemon juice)
      1 tsp vanilla extract


      1. Preheat the oven to 180°C / 350°F / Gas 4. 
      2. Sift the flour, bicarbonate of soda, ground mixed spice, poppy seeds & salt into a large mixing bowl.
      3. In a separate bowl, cream the butter and sugar together until light and fluffy.
      4. Add the eggs, mashed bananas, grated carrot, raisins, buttermilk and vanilla extract to the butter & sugar mixture and mix well. Fold in the flour mixture.
      5. Grease a 20cm x 12.5cm/8in x 5in loaf tin (2lb) and pour the cake mixture into the tin.
      6. Transfer to the oven and bake for about an hour, or until well risen and golden brown.
      7. Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.


      No Yeast Bread Recipe | Christie Lloyd

      Victoria's son had a sudden urge to bake bread. With no yeast in the house, they compromised with this recipe which turned out rather well! Faris delighted in making this bread and was fascinated watching it bake & rise in the oven.


      4 cups all purpose flour
      2 tsp baking powder
      1/2 tsp table salt
      310 ml water
      1 tbsp vegetable oil or melted butter


      1. Preheat oven to 190°C / 375°F. Lightly flour a pizza stone (or pizza crisper)
      2. In a large bowl, combine flour, baking powder, salt. Whisk until evenly combined. Add in water and vegetable oil.
      3. Stir wet ingredients into dry ingredients using a spoon until wet ingredients are absorbed. Use your hands to knead dough a few times until it comes together and has a uniform consistency.
      4. Shape the dough into a round disc that is no more than 1 ½ inches thick. Place dough onto floured pizza stone. Using a sharp knife, score the top of the dough, cutting an "X" that is about ¾ inches deep.
      5. Place bread into oven and bake 35-40 minutes, or until bread is done. Bread will turn slightly brown on the surface but will remain quite pale and still look undone since this is not a traditional bread.
      6. To check for doneness, tap the bottom of the loaf and it should sound hollow. Slice bread and serve warm with butter or use bread for sandwiches.


      Cheddar Puffs | Christie Lloyd

      The easiest 'scone' type recipe the kids will love making! Just four store-cupboard  ingredients - these can be rustled up in minutes, and taste delicious.

      1 egg
      125ml milk
      150g self-raising flour
      150-200g grated Cheddar cheese
      Salt & Pepper
      1. Preheat the oven to 180°C / 350°F / Gas 4.
      2. Beat the egg into the milk in a good sized bowl.
      3. Add in the flour and cheese then mix together well.
      4. Drop six spoonfuls onto a baking tray, covered in baking paper.
      5. Bake for 20 minutes in a preheated oven.


      Certified delicious! Adapted from BBC Good Food's recipe 


      • 150g salted butter, softened
      • 80g light brown muscovado sugar
      • 80g granulated sugar
      • 2 tsp vanilla extract
      • 1 large egg
      • 225g plain flour
      • ½ tsp bicarbonate of soda
      • ¼ tsp salt
      • 200g plain chocolate chips / chopped up (we used up the last bits of Easter egg broken up into small pieces)


        1. Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
        2. Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
        3. Beat in 2 tsp vanilla extract and 1 large egg.
        4. Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
        5. Add 200g plain chocolate chips or chunks and stir well.
        6. Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
        7. Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
        8. Leave on the tray for a couple of mins to set and then lift onto a cooling rack.
        9. Enjoy! They are so delicious they didn't last long in our houses.


        Certified delicious! Adapted from Mary Berry's recipe on BBC Good Food.


        • 450g/1lb self-raising flour
        • 2 level tsp baking powder
        • 50g/1¾oz caster sugar
        • 100g/3½oz butter, softened, cut into pieces
        • 2 free-range eggs
        • a little milk
        • a handful of sultanas (optional)

        To Serve: 

        • Strawberry jam
        • Clotted cream


        1. Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
        2. Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
        3. Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
        4. Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/¾in thick.
        5. Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
        6. Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
        7. To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.


        Adapted from a BBC Good Food Recipe. 


        100g unsalted butter softened, plus 1 tbsp, melted, for greasing

        140g golden caster sugar

        2 large eggs

        140g natural yogurt

        1 tsp vanilla extract

        2 tbsp milk

        250g plain flour

        2 tsp baking powder

        1 tsp bicarbonate of soda

        125g pack blueberries (or use frozen)

        (Plus anything you'd like to add - we like to threw in some raspberries & chocolate chips!)


        1) Heat oven to 200C/180C fan/Gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with 1/4 tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.

        2)  Bake for 5 mins, then reduce oven to 180C/160C fan/Gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

        3)  Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.


        A real favourite in our house - adapted from Mary Berry's recipe on BBC Good Food.


        225g/8oz butter or baking spread at room temperature, plus extra for greasing

        225g/8oz caster sugar

        275g/10oz self-raising flour

        2 level tsp baking powder

        4 free-range eggs

        4 tbsp milk

        2 unwaxed lemons, finely grated zest only

        1 heaped tbsp very finely chopped lemon verbena (optional)

        For the Glaze: 

        • 175g/6oz granulated sugar
        • 2 lemons, juice only


        1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 12" x 9" tin with butter and line the base with baking paper.
        2. Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
        3. Bake for 35–40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
        4. Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
        5. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
        6. Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve. Enjoy!

        We'd love to hear about any recipes you love making? Get in touch...

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        With love x

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