Hands off our snack time! Here at Le Fooding, we all know how sacred snack time is! So here are ten sweet recipes for big and little kids alike, so easy you can whip them up in seconds. Hands up if you fancy some rice pudding, a brownie, or a slice of tarte Tatin. No squabbling now, there’s enough to go around!

MAKES 15 CRÊPES

The simplest things in life are often the best… and the iconic crêpe with butter and sugar is no exception to the rule. Made with basic store cupboard ingredients, it can be whipped up in a flash, making it perfect for when you’re stuck at home on a rainy day.

INGREDIENTS

6 organic eggs - 500 g flour - 1 L milk - 150 g white sugar - 1 pinch of salt - beer - salted butter - brown sugar

RECIPE

1. Mix the eggs, sugar, and flour together in a large mixing bowl. Gradually add the milk to the mixture.

2. Add a pinch of salt and a splash of beer. Stir.

3. Clean and grease your crêpe maker or frying pan using a pastry brush or some kitchen paper dipped into melted butter.

4. Pour in a ladleful of batter and tilt the pan to cover the base. Sprinkle the sugar on top in an L shape, then fold over the edges of the crepe, to prevent the sugar from spilling out when flipping it over.

5. Return the crepe to the crepe maker.

6. Fold it into a triangle, brush with melted butter, and serve on a plate.

7. Top with 10g of butter and sprinkle with sugar.

SERVES 16

Aren’t brownies the most wonderful thing to behold? In this recipe, the American classic has been given a Frenchie twist that’s sure to delight sticky little fingers with its mix of chocolate, almonds, and hazelnuts. You can’t buy happiness – but you can certainly eat it!

INGREDIENTS

300 g butter - 500 g chocolate - 500 g sugar - 5 eggs - 100 g flour - 160 g hazelnuts - 160 g almonds - 3 pinches of salt flakes

RECIPE

1. Spread out the hazelnuts and almonds on a baking sheet and toast in the oven for 10 minutes at 180°C/356°F.

2. Cut the butter into chunks. Melt over a medium heat with 400 g of the chocolate.

3. In a mixing bowl, lightly beat together the eggs and sugar. The mixture should remain lumpy from the sugar. Add the melted chocolate and butter mixture, then stir gently.

4. Add the salt and flour, then stir gently.

5. Add the hazelnuts and almonds, then 100 g of chocolate roughly cut into chunks.

6. Gently stir.

7. Grease a baking tin or line with baking parchment, then pour in the mixture.

8. Bake in the oven at 180°C/356°F for 30 minutes.

SERVES 8

Perhaps the most old-school dessert around, this version comes topped with caramelized puffed rice, much to the whole family’s delight. This wonderfully crunchy finish brings a whole new dimension to this crowd-pleaser, which you might have to hide if you’re hoping to polish off the dish when everyone is tucked up in bed!

INGREDIENTS

1 L milk - 500 g single cream - 1 vanilla pod - 180 g pudding rice - 50 g puffed rice - 200 g sugar - 1 pinch of salt flakes

RECIPE

1. Split the vanilla pod in half lengthways. Scrape out the seeds with the tip of a knife.

2. Take a pan and add the milk, cream, 100 g of sugar, vanilla (pod and seeds), and pudding rice. Bring to the boil then reduce to a low-medium heat. Cook for 30 to 40 minutes until the rice is cooked. Leave to rest for at least three hours, or ideally overnight.

3. In a pan, melt 100 g of sugar until it caramelizes. Remove from the heat. Add the puffed rice and stir to mix. Add the salt flakes. Pour the mixture onto a sheet of parchment paper. Cover with a second sheet, then flatten out the mixture using your hands or a rolling pin. Wait a few minutes for the mixture to harden, before smashing into tiny pieces.

4. Serve the rice pudding in shallow bowls and top with the caramelized puffed rice.

SERVES 2

If there’s one dessert that brings everyone together, it’s got to be a fruit crumble. Make the most of spring’s seasonal offerings with this fresh rhubarb version, to make time and time again – and perfect for picnic season too!

INGREDIENTS

50 g flour - 80 g butter - 10 g ground almonds - 10 g ground hazelnuts - 10 g flaked almonds - 20 g rolled oats - 70 g sugar - 1 golden delicious apple - 300 g bright pink rhubarb - 1 blood orange - 1 cinnamon stick - vanilla ice cream or crème fraiche

RECIPE

1. Leave the butter to soften at room temperature, then cut into dice.

2. In a mixing bowl, use your fingers to rub the butter into the flour to form coarse crumbs. Stir in the flaked almonds, ground hazelnuts, and almonds, rolled oats, and 30 g of sugar. Set aside.

3. Cut the apple and rhubarb into large cubes. Squeeze the orange into a pan and heat the juice with 40 g of sugar to make the caramel. Add the apples and leave to soften for a few minutes. Add the cinnamon and rhubarb and leave to stew for 15-20 minutes.

4. Pour the mixture into a baking dish and top with the crumble.

5. Bake in the oven at 180°C/356°F for 20 minutes.

6. Serve with a scoop of vanilla ice cream or a dollop of crème fraiche.

MAKES 1 TART

This one is for all you monochromatic eaters out there: there’s chocolate in the crispy tart base and in the ganache too, of course. Pair with a scoop of vanilla ice cream, or make that chocolate, if you want the full-on chocolate experience. After all, who makes the rules?

INGREDIENTS

For the crust base: 130 g melted butter - 160 g flour - 6 g cornstarch - 150 g sugar - 100 g cocoa powder - 6 g salt

For the tart: Butter for greasing the tin - 400 g crust - 9 g sugar - 20 g melted butter - salt

For the ganache: 320 g dark chocolate chips - 165 single cream - 55 g milk - 1 egg - 20 g sugar - whipped cream - icing sugar - ground hazelnuts for serving

RECIPE

1. Melt the butter in a pan and leave to cool. Preheat the oven to 150°C/302°F.

2. Mix all the dry ingredients together in a bowl. Add the melted butter and mix well.

3. Spread the mixture onto a baking sheet lined with parchment paper and bake in the oven for 20 minutes.

4. Remove from the oven and leave to cool completely, before pulsing to a powder in the mixer.

5. Set aside in the fridge.

6. Preheat the oven to 130°C/266°F. Mix the crust with the melted butter, sugar, and salt. Take a tart pan with a removable base and use your fingers to press the crust into the pan. Set aside in the fridge for 15 minutes.

7. Add the chocolate and sugar to a mixing bowl.

8. Add the milk and cream to a pan and bring to the boil. Pour over the chocolate and stir until smooth and creamy. Add a beaten egg and mix.

9. Pour into the crust base and bake in the oven for 14 minutes. The ganache shouldn’t be fully set and should wobble slightly. Turn off the oven and leave the tart to set for 5 minutes with the oven door open. Remove and leave to cool, before putting it in the fridge to set overnight.

10. Dust with icing sugar, ground hazelnuts, and a dollop of whipped cream.

SERVES 9

Do your little angels go bonkers for brownies? Why not switch things up and try its golden cousin, the blondie? Not as chocolatey, but just as good– feel free to add some chocolate chips, if you’re feeling a little lost without them.

INGREDIENTS

285 g flour - 225 g butter - 200 g cane sugar - 80 g white sugar - 2 eggs - 2 tsp cornstarch - 2 tsp vanilla essence - ½ tsp baking powder - 1 tsp salt - salt flakes - chocolate chips (optional)

RECIPE

1. Melt the butter then mix with the two types of sugar.

2. Add the eggs and vanilla extract, and mix well.

3. Mix the flour, cornstarch, baking powder, and salt together in a separate bowl, then gradually add to the wet mixture. Mix well.

4. Pour into a square or rectangular cake tin lined with parchment paper. Sprinkle with salt flakes and chocolate chips.

5. Bake in the oven at 170°C/338°F for about 15 minutes. Leave to cool before removing from the tin.

SERVES 6

If only all your cooking failures could end like a tarte tatin! This version of the upside-down sweet treat is served with a dollop of zero-waste thyme and apple peel cream, and to speed things up, there’s not a pie crust in sight.

INGREDIENTS

8 Gala apples - 10 golden delicious apples - 150 g butter - A few sprigs of thyme - A few sprigs of rosemary

RECIPE

1. Juice the Gala apples then reduce in a pan to make a caramel.

2. Peel the Golden Delicious apples, then thinly slice. Set aside the peel and core.

3. Line a cake tin with parchment paper.

4. Pour a layer of caramel and add a knob of butter, before adding a thin layer of apples.

5. Alternate layers of caramel, butter, and apple slices (save a little caramel for the cream).

6. Bake at 170°C/338°F for one hour.

7. Cook the apple peel and cores with the remaining caramel, thyme, and rosemary for 30 minutes.

8. Mix to obtain a smooth cream and leave to rest for 30 minutes.

9. Serve a slice with a generous dollop of cream.

SERVES 6

This cake recipe is so easy it’s child's play! Simply mix the sweet chestnut cream with the other ingredients, then bung it in the oven for half an hour. It’s the perfect recipe to let your kids take over, because what could go wrong?

INGREDIENTS

500 g Clément Faugier sweet chestnut cream - 80 g butter - 3 eggs - 1 heaped tbsp flour - 1 vanilla pod

RECIPE

1. Melt the butter and add the sweet chestnut cream.

2. Add the three egg yolks and the flour. Mix well.

3. In a separate bowl, whisk the egg whites then incorporate them into the mixture.

4. Split the vanilla pod, scrape out the seeds, and add to the mixture.

5. Gently mix together before pouring into a greased cake tin.

6. Bake in the oven at 180°C/356°F for 30-35 minutes.

7. Enjoy either straight out of the oven, warm or cold!

MAKES 20 TO 24 COOKIES

Look no further, here’s the perfect rainy-day activity! Aprons and whisks at the ready, as these buttery white chocolate and hazelnut cookies are just begging to be bitten into. Forty-five minutes of effort for two dozen mouthfuls of joy! You can thank us later.

INGREDIENTS

140 g butter - 115 g salted butter, softened - 1 egg - 1 egg yolk - 230 g brown sugar - 60 g caster sugar - 340 g T65 flour - 6 g baking soda - 150 g white chocolate broken into pieces or chips - 2 tsp vanilla extract (optional)

RECIPE

1. Melt the butter in a pan over a low heat, cook to achieve brown butter.

2. Pour into the bowl of a mixer and leave to cool to room temperature.

3. Once cool, add the salted butter, caster sugar, and brown sugar then mix.

4. Add the egg, egg yolk, and vanilla extract.

5. Sift the flour and baking soda into a separate mixing bowl, then add to the wet mixture.

6. Stir gently until fully incorporated.

7. Add the white chocolate and mix one last time. Shape into individual dough balls.

8. Bake at 175°C/347°F for 10-12 minutes and enjoy!

SERVES 6

Bored of plain old white flour? Why not switch things up with some ground hazelnuts, to create this beautifully delicious cake recipe, which will leave your little ones squealing in delight. Rest assured, there won't be a single crumb remaining!

INGREDIENTS

150 g chestnut flour - 120 g ground hazelnuts - 120 g brown sugar - 100 g softened butter - 3 eggs - Juice and zest of ½ lemon - 1 sachet of fast-action yeast - 1 generous handful of whole hazelnuts - 1 large pinch of salt - chocolate chips and/or tonka bean (optional)

RECIPE

1. Mix the softened butter with the brown sugar and lemon juice in a large bowl.

2. Add the eggs and whisk.

3. Add the ground hazelnuts, yeast, and lemon zest. Whisk vigorously until no lumps remain.

4. Grease a cake tin with butter and dust with brown sugar, before pouring the mixture into the tin.

5. Cut the hazelnuts in half and toast in a frying pan.

6. Sprinkle the hazelnuts on top of the mixture, then bake in the oven at 160°C/320°F for 50 minutes.

7. Leave to cool before removing from the tin.

8. For an added extra: add chocolate chips (around 50 g) and/or some grated tonka bean to the mixture.

Thank you to Fooding for these recipes. Fooding is an independent brand.

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