Recipes for Kids at YD

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At YD summer Camps we pride ourselves with our healthy, home-made , child friendly food. Eating should be an enjoyable and sociable, we don’t demonise food as we consider most things are OK in moderation. We all eat together at YD, just like a family, albeit a very large one and we eat outside unless it is raining.

We make all our food on-site so all our ingredients are fresh and mostly home-made. Kids don’t always like vegetables but if you hide them in the sauces and blend them they add loads of flavour and the kids lap it all up.

Over the next few weeks we will be adding some of the recipes we use at YD. These are tried and tested recipes for kids and are all suitable for catering for large groups of children.

Jacket potatoes

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Day 1

Jacket Potatoes with various fillings.

Grated medium cheddar cheese, baked beans beans, spaghetti hoops, tuna.

Tomatoes, lettuce, cucumber, mayonnaise, sweetcorn.

Indie’s Upside Down Pudding and custard.


Jacket potatoes are a great meal idea for kids. We try to offer a balance of toppings to make this a healthy recipe for children. It’s important when preparing food for children to make sure that everything is separate- don’t mix the mayonnaise or the sweetcorn with the tuna unless you know all the children there like all three things. Also when they get to choose exactly what to pile on top of their jacket potato they feel as if they are crafting their own recipe.

Upside down pudding is an easy recipe to do with kids and they can join in the cooking. It looks spectacular as it is turned upside down to emerge, steaming and caramelized, from the tray. Apricots and pineapple both work well just choose whichever recipe your kid’s love most.

Jacket Potatoes

Preheat oven to 220C.

Prick each potato a few times.

Bake for an hour after which give them a squeeze and if they give they are ready.

Maris Pipers, Desiree, King Edwards and Estima are all good as they have fluffy centres when done. When cooking loads for the kids at YD we don’t bother with buying those huge baking potatoes as they are often much too large for one child’s supper portion so we just get a bug bag of mixed size potatoes and bake them all. You do need to check at 45m to see if any of the small ones are done yet and take them out. That way the smaller kids get an appropriate sized potato and get to eat earlier.

Indie’s Upside Down Pudding

For the topping

  • 50g softened butter

  • 50g light soft brown sugar

  • 7 pineapple rings in syrup, drained and syrup retained

  • glacé cherry

For the cake

  • 100g softened butter

  • 100g golden caster sugar

  • 100g self-raising flour

  • 1 tsp baking powder

  • 1 tsp vanilla extract

  • 2 eggs


  • Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.

  • With an electric whisk: put all the ingredients in a bowl and whisk until the mixture is light and fluffy. You can also add 2 tbsp of the pineapple syrup if you like.

  • Hand method: cream the butter and sugar together, beat the eggs and add 1 at a time, if the mixture starts curdling add a bit of the flour, then fold in the flour with a metal spoon, this helps add air to the mixture, wooden spoons push out the air.  Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins.

  • Turn pudding ‘upside down’, do it as a ceremony in front of kids, it’s quite magical.

  • Serve with custard or ice cream