Odlums: Keep the kids busy with this quick and easy Queen Cakes recipe. Decorating them is the really fun part!

odlums queen cakes for kids

Queen Cakes, Fairy Cakes or Buns

CategoryBaking with Kids

Cook Time15 mins

What you need:

  • 175g/6oz Odlums Self Raising Flour
  • 125g/4oz Shamrock Golden Caster Sugar
  • 125g/4oz Butter or Margarine (half a block)
  • 2 Eggs
  • 2 tablespoons Cold Water

To decorate

  • Glacé Icing or Chocolate Spread
  • Hundreds and Thousands
  • Glacé Cherries
  • Sweets

How to:

  1. Ensure oven is fully preheated to 200°C/400°F/Gas 6.
  2. Next, put bun paper cases into bun tins.
  3. Put the flour, sugar, butter/margarine, eggs and water into a bowl. Beat all the ingredients together with an electric mixer or wooden spoon until the mixture is smooth.
  4. Put heaped teaspoons of the mixture into each bun case.
  5. Place in the oven on the top shelf and bake for about 15 minutes until golden brown.
  6. Cool on a wire tray. When cold, decorate as liked with your favourite toppings.



Neven Maguire’s Pasta With Smoked Bacon, Sweetcorn & Parmesan





This pasta dish is quick to prepare, light & lovely for lunch! The smoked bacon adds great flavour and the sweetcorn gives texture & colour! The fusilli pasta is great for kids and available through the Simply Better at Dunnes Stores collection! A favourite lunch/dinner in Neven’s house, the twins love it!

Kung pao chicken from Fakeaways by Dale Pinnock

kung pao chicken

For a healthy kung pao chicken recipe, make Dale Pinnock’s vibrant version next time you find yourself craving a Chinese takeaway.

A gorgeous, fiery, peppery dish that packs quite a punch. Perfect with some sautéed greens and a bit of brown rice.

Kung pao chicken from Fakeaways by Dale Pinnock

(Serves 2)

4 garlic cloves, finely chopped
5cm piece of ginger, peeled and finely chopped
2 spring onions, chopped
3 dried red chillies
2 chicken breasts, diced
Olive oil
1 heaped tbsp runny honey
2tbsp soy sauce
1/2tbsp rice wine vinegar
2tsp ground black pepper
Sautéed greens and brown rice, to serve
50g unsalted peanuts, to garnish


1. In a pan, sauté the garlic, ginger, spring onions and chillies in a little olive oil, with a pinch of salt, over a medium heat for three to five minutes.

2. Add the diced chicken and sauté for five to seven minutes, until the chicken is cooked through.

3. Add the honey, soy sauce, rice wine vinegar and black pepper. Simmer for four minutes.

4. Sprinkle the peanuts over as a garnish.

5. Serve with sautéed greens and brown rice.

Fakeaways by Dale Pinnock, photography by Faith Mason, is published by Hamlyn. Available now.