Easy recipes for children with diagnosed cows` milk

Easy recipes for children
with diagnosed cows’ milk
protein allergy
For healthcare professional use
Food for thought...
Contents
There are lots of recipe books for parents with babies who have no allergies.
These books help parents prepare a whole variety of tasty meals. But what
happens when a baby has been diagnosed with cows’ milk protein allergy?
Managing a milk-free diet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
When weaning time comes, what help is there for parents in choosing and
preparing suitable solid food, to ensure that baby gets a healthy, nutritious diet,
especially when you consider that milk is present in about 70% of all the foods
sold in supermarkets.
This booklet has been developed for healthcare professionals, to support parents
of children who have been diagnosed with cows’ milk protein allergy. It’s been
put together to help discuss the problems brought about by it – and to give a
whole range of nutritious, delicious recipes for babies weaned onto a mixed diet.
Your questions answered about the recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Fisherman’s pie with creamy mashed potato . . . . . . . . . . . . . . . . . . . . . . . . . 8
Chicken and mushroom stroganoff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Chicken pie with a herb pastry crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Tuna pasta bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Chicken winter warmer casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Moussaka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Shepherd’s pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
It was written by Tanya Wright BSc Hons, MSc (Allergy), a specialist Registered
Dietitian working within the Allergy Service at Amersham Hospital in
Buckinghamshire. Tanya specialises in adult and paediatric food allergy
and intolerance, and is the author of several food allergy and recipe books.
This one is packed with Tanya’s nutritional analysis, help, information and advice.
Tofu korma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
All the meals are easy to prepare and designed to develop healthy eating habits
from a young age. What’s more, they’ve been tested for use with specially designed
formula milks for cows’ milk protein allergy like Aptamil Pepti. However, other
special milks, like Cow & Gate Pepti Junior or Infasoy
will work just as well. All three formulas were tested
for use in the recipes, and were cooked by Valia Battat
BA Hons, qualified chef.
Cheese and spinach scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
All this has been done to help parents prepare
nutritional, tasty meals for their babies.
Chocolate pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Leek, broccoli and cauliflower cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Omelette with tomato and mushroom filling . . . . . . . . . . . . . . . . . . . . . . 26
Cheesy melting circles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Gingerbread family . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Banana cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Mini iced party cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Bread and butter pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Rice pudding with fruit topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Mini blueberry pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Strawberry trifle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Birthday cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Managing a
milk-free diet
Milk-free
Many foods are naturally milk-free such as plain meat, fish, eggs, fruit, vegetables
and grains. Obvious dairy foods include milk, cheese, yoghurt, cream and ice cream.
However, milk is often present in unexpected places in manufactured foods,
including some breads, breakfast cereals, crisps, processed meat and fish products
and in about 70% of all the foods sold in the supermarket. If a child has been
advised to follow a milk-free diet, parents will need to check the ingredients
label of all manufactured foods for cows’ milk and its derivatives. By law, if a
manufactured pre-packaged food for sale in the European Union contains any
of the following sources of cows’ milk, it has to tell you clearly in a form you can
easily understand on the label. This has been the case for all manufactured foods
made since November 25th 2005.
What to look out for on food labels;
– Butter, butter oil, buttermilk
– Casein, caseinates, hydrolysed casein, sodium caseinates, magnesium caseinates
– Cheese, cream cheese
– (Cows’) milk (fresh, UHT, evaporated, condensed, dried)
– Cream, sour cream
– Curd
– Ghee
– Lactoglobulin
– Lactose
– Milk solids
– Quark
– Whey, hydrolysed whey, whey powder, whey syrup sweetener
– Yogurt, fromage frais
Some foods are exempt from these food labelling laws including foods sold
loose – such as bakery and delicatessen items and butchers products such as
meat pies and sausages. These are not suitable for milk allergic infants or children
as they may contain a hidden source of milk. Also remember if these foods
come into contact with other foods containing milk products, they will be open
to cross contamination making them unsuitable for a child’s milk-free diet.
4
Parents can identify foods that are milk-free by using
an up-to-date ‘free from’ list in conjunction with reading
the ingredients list. The ‘free from’ lists are produced by
supermarkets and manufacturers. Many manufacturers have
also added a ‘contains’ box to their products, which labels the
sources of the allergens in the product. Parents can contact the customer services
department of their local supermarket to request a copy.
There are also likely to be some foods that are unexpectedly milk-free, so advise
parents to check. (Free from lists are also available for other major allergens such
as eggs, soya, wheat, gluten and nuts).
Substitute foods
When following a milk-free diet, for nutrition, variety and taste, it is important
to include dairy-free substitutes such as soya yoghurts and soya cheeses. For
those who cannot tolerate soya there are also dairy and soya-free foods which
are often based on oats or rice. There are an increasing number of dairy-free
foods available. Historically they were only available in health food shops. These
days they are also widely available in supermarkets and by next day delivery via
websites such as www.goodnessdirect.co.uk and www.dietaryneedsdirect.co.uk.
It is worth checking their nutritional profile as some are enriched with calcium
and vitamins and others are not. Milk from sheep, goats and other mammals
should not be substituted for cows’ milk as they contain similar proteins and
are therefore not usually tolerated.
Soya, rice, oat and other off the shelf milks do not provide adequate nutrition
for toddlers; they are not suitable alternatives to breastmilk or formula milks
as the main source of nutrition until an infant is at least two years old.
Some toddlers are advised to continue with formula milks up until aged five or
more if they have poor growth and development, or a very restricted diet for
whatever reason, as many alternative milks are not enriched
with calcium, vitamins and other nutrients. A Paediatric
Dietitian will provide individual advice.
5
Frequently asked
questions
Which formula milks can be used to make these recipes?
The recipes in this book have mainly been tested for use with the special formula milk
Aptamil Pepti, though would also work for Cow & Gate Pepti Junior and Infasoy.
Aptamil Pepti has been developed for babies diagnosed with cows’ milk protein allergy,
who are not being breastfed. It still contains cows’ milk protein, but it is structurally
altered so that a baby’s immune system is unlikely to react to it. Aptamil Pepti is suitable
for infants and children as the sole source of nutrition, as part of a mixed diet, or as a
top up for breastfeeding, and is available on prescription from a healthcare professional.
Soya formulas should only be used in exceptional circumstances and on the advice of
a healthcare professional, the Department of Health recommends soya milk is not used
under 6 months of age.1
How should the formula milk be made up?
Aptamil Pepti should be made up according to the manufacturers instructions on the
pack i.e. 1 scoop per 30ml/1fl oz of water. Where possible, recipes have been adapted to
include multiples of this figure for ease of preparation.
What if a baby doesn’t like one of the ingredients?
Where a recipe contains an ingredient that parents wish to avoid, it can be substituted
with something else to make it more suitable for their requirements. But if so, please note
that the diet coding (i.e. “egg-free”), nutritional profile and possibly the cooking properties
of the recipe may differ from the information provided in this booklet.
What are dairy-free margarines made from?
Most dairy-free margarines are made with soya, so where dairy-free margarine is specified
in the recipe, it should be noted that this should also be soya-free for those infants and
toddlers who need to avoid soya.
Which formula milk has been used to
calculate the nutrition analysis?
All nutritional analysis has been done using Aptamil Pepti, therefore
if other formulas are being used the nutritional information
will vary slightly. As portion sizes for infants and young
children will vary greatly, the nutritional information
is based on 100g of the finished meal. Parents can
weigh a child’s portion size in grams and then work
out how much they are getting.
6
Should the ingredients
be fresh, frozen or tinned?
Frozen fruit, vegetables, fish and meat
can all be used in these recipes. They are
nutritionally comparable to fresh varieties. Tinned
vegetables with added salt or preservatives should not be
used as these are not recommended for infants or young children.
Is it ok to freeze the meals once they are made?
Yes, but remember that if the recipes are to be frozen and reheated, take care to ensure
that the meal is completely defrosted and then reheated until piping hot throughout.
What age are these recipes suitable for?
The recipes are aimed at infants once they have been weaned onto a mixed diet up to
3 years of age, although they can be used beyond that.
Remember, for babies in the early stages of weaning, foods should be smooth and puréed
with no lumps. After this initial stage (at around 7-9 months), meals should be mashed,
with more texture, and require chewing.
Simply take a portion of the meal and either purée or mash it to the required consistency.
Will diagnosed babies always have to avoid milk?
Probably not. Cows’ milk protein allergy will resolve in most children by the time they
are 5. It is important to consult a doctor who will monitor this and give advice based on
the child’s individual needs. Never attempt to reintroduce milk or milk products without
consulting a doctor or dietitian.
Some babies are allergic to other foods,
how will I know if these are in the recipe?
All the menus are coded to indicate if they are free from cows’ milk, eggs, wheat, gluten,
nuts, peanuts and soya.
In this booklet, milk-free* means free from whole cows’ milk protein. Aptamil Pepti
does still contain cows’ milk protein, but it has been structurally altered so that a baby’s
immune system is unlikely to react to it.
They also show which of these foods each recipe contains. All the recipes are free from
nuts (tree nuts) and peanuts (ground nuts).
7
Fisherman’s Pie with
Creamy Mashed Potato
Allergen advice: Milk-free*, egg-free, nut-free, peanut-free, soya-free.
Contains: Wheat, gluten.
Suitable from: 6 months.
Makes: 5 toddler size portions.
Ingredients
250g mixed white fish and
salmon (fresh or frozen).
400ml Aptamil Pepti
(or appropriate alternative).
50g broccoli florets.
1 teaspoon chopped parsley.
75g dairy and soya-free
margarine.
40g leeks, finely chopped.
50g plain flour.
200g potatoes, peeled and diced.
Method
1 Preheat the oven to 190°C, 375°F or gas mark 5.
2 Cover the whole fish fillet in 350ml of formula milk
and bring to the boil. Reduce the heat and simmer
gently for 3 minutes. Strain and set the milk aside.
Skin and flake the fish ensuring all bones are removed.
3 Divide the broccoli into small florets and cover with
boiling water. Simmer for 2 minutes or until soft. Drain.
4 Heat 50g margarine and fry the chopped leeks until
golden, then reduce the heat, cover the pan and cook
until very soft.
5 Remove from the heat, add the flour and stir until
a paste is made.
6 Gradually stir in the reserved formula milk then return
the pan to the heat until the sauce thickens. Bring
to the boil, reduce the heat and simmer gently for 1
minute.
7 Add the fish, broccoli and parsley and stir in gently.
8 Place in a heatproof dish and set aside. Peel and dice
the potatoes. Bring to the boil and simmer until soft.
Drain and mash. Add the remaining 25g margarine
and 50ml formula milk and stir until creamy. Fork on
top of the fish mixture and brush with formula milk.
9 Cook in the centre of the oven until golden brown.
Cooks tip: If this recipe is to be frozen then brush top with formula milk and brown after
defrosting. Wheat-free flour or gluten-free flour can be used instead of wheat flour.
Do not use new potatoes as they do not mash well.
Serving suggestion:
Freeze individual portions in ramekin dishes or foil containers.
8
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
130kcals
6.2g
9.9g
7.6g
Iron
Calcium
Sodium
0.6mg
32mg
22mg
Chicken and
Mushroom Stroganoff
Allergen advice: Milk-free*, egg-free, nut-free, peanut-free.
Contains: Wheat, gluten and soya.
Suitable from: 6 months.
Makes: 4 toddler size portions.
Ingredients
1 skinless chicken breast fillet
(approx 200g).
1-2 tablespoons vegetable oil
(may contain soya – please check
ingredients).
1 small onion, finely chopped.
70g closed cup mushrooms, sliced.
50g plain flour.
360ml Aptamil Pepti
(or appropriate alternative).
1 teaspoon basil, chopped
(optional).
1 tablespoon natural soya yoghurt.
Method
1 Dice the chicken into small pieces. Heat the oil
in a frying pan and fry the chicken until lightly
browned and cooked through, then place in a dish
and set aside.
2 Add the onions to the pan and cook until soft,
without browning. Mix in the mushrooms.
3 Turn down the heat, place a lid on the pan and
cook until the mushrooms have sweated so that
there is juice at the bottom of the pan.
4 Add the flour and stir until a paste is made.
5 Gradually add the formula milk and heat until
the sauce thickens, stirring constantly.
6 Add the chicken, bring to the boil then turn down
the heat and simmer gently for 5 minutes.
7 Remove from the heat, add the basil, stir in
the yoghurt and serve.
Cooks tip: Try adding spinach with the mushrooms for extra flavour and nutrition.
Serving suggestion:
Serve on a bed of noodles, cous cous, or rice.
Additional dietary information: Flour in the recipe can be substituted for a wheat or
gluten-free type, if necessary. Wheat and/or gluten-free varieties of noodles are widely
available. Rice noodles are gluten and wheat-free, some wheat noodles are egg-free.
Cous cous contains wheat so would not be suitable for a wheat-free or gluten-free diet.
Always check ingredients labels if using manufactured foods.
10
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
91kcals
9.7g
9.6g
2.5g
Iron
Calcium
Sodium
0.6mg
37mg
27mg
Chicken Pie with a
Herb Pastry Crust
Allergen advice: Milk-free*, egg-free, nut-free, peanut-free, soya-free.
Contains: Wheat, gluten.
Suitable from: 6 months.
Makes: 4 toddler size portions.
Ingredients
Method
1 skinless chicken breast fillet
(approx 200g).
1-2 tablespoons vegetable oil
(may contain soya – please check
ingredients).
1 small onion, finely chopped (60g).
1 small carrot, finely chopped (50g).
1 green pepper, finely chopped (50g).
40g cornflour.
300ml Aptamil Pepti
(or appropriate alternative).
1 Preheat the oven to 190°C, 375°F or gas mark 5.
Pastry:
50g white vegetable cooking
fat (check ingredients).
100g self-raising flour.
1 teaspoon fresh parsley
or dried mixed herbs.
Cold water to mix.
6 Place in a heatproof dish and set aside.
2 Dice the chicken breast into small pieces. Heat the
oil and fry the chicken until lightly browned.
3 Add the onion, peppers and carrots. Lower the
heat and cover the pan. Cook until the vegetables
are soft and the chicken is cooked through.
4 Add the cornflour and stir until a paste is made.
5 Gradually stir in the formula milk and heat until
the sauce thickens. Simmer gently for 1 minute.
7 To make the pastry rub the fat into the flour. Mix
in the herbs then add the water, a teaspoonful at a
time. The dough should be soft but not wet or sticky.
8 Roll out the pastry. Brush the edge of the dish with
water, place the pastry on top of the chicken filling
and seal by pressing the pastry against the rim of
the dish with a finger pattern. Make two small air
vents in the centre of the pastry or use a pie funnel.
Brush with formula milk.
9 Bake in the oven for 20 minutes or until the pastry
is golden brown.
Cooks tip: A wheat or gluten-free pastry can be made and placed on the pie filling
in the usual way.
Serving suggestion:
Delicious served with a selection of seasonal fresh or cooked frozen vegetables.
12
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
168kcals
8.8g
17.4g
8.1g
Iron
Calcium
Sodium
0.7mg
63mg
68mg
Tuna Pasta Bake
Allergen advice: Milk-free*, egg-free, nut-free, peanut-free.
Contains: Wheat, gluten and soya.
Suitable from: 6 months.
Makes: 4 toddler size portions.
Ingredients
50g egg free pasta spirals.
100g tuna (drained).
1 tomato.
50g courgette.
1 red onion.
75g dairy-free margarine.
50g plain flour.
360ml Aptamil Pepti
(or appropriate alternative).
50g dairy-free hard cheese,
finely grated.
Method
1 Cover the pasta in boiling water and simmer
gently until soft. Drain and set aside.
2 Drain the tuna, flake and set aside.
3 Peel and finely chop the onion. Melt 25g margarine
in a frying pan and fry the onion gently until soft
without colouring.
4 Peel the tomato by cutting a large cross in the skin
and standing in boiling water for 1 minute. The skin
should then come away easily. Cut the tomato in half
and carefully remove all the seeds.
5 Dice the courgette and tomato and add them to
the onion. Carefully stir in the tuna, put on the lid and
cook gently for 5 minutes.
6 To make the sauce, melt the remaining margarine
(50g) in a pan. Remove from the heat, stir in the flour
and whisk in the formula milk. Return to the heat,
stirring constantly until boiling and simmer gently for
1 minute. Add the cheese and continue
to stir until melted.
7 Combine the pasta with the sauce, then top with the
tuna topping.
8 Serve with baby triangles of herb toast.
Cooks tip: Wheat and gluten-free pastas based on rice, millet, corn and other suitable
grains can be used in this recipe. Take care not to overcook them – follow the instructions
carefully. Nutritional analysis is based on tuna in oil, if you prefer you can use tuna in
springwater.
Serving suggestion:
Serve with herby toast triangles. To make these brush a slice of bread with olive oil,
sprinkle with dried oregano. Toast. Cut into 16 triangles or star shapes using a cutter
(remember to check ingredients of the bread used).
14
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
164kcals
5.9g
13.4g
10.1g
Iron
Calcium
Sodium
0.7mg
34mg
43mg
Chicken Winter
Warmer Casserole
Allergen advice: Milk-free*, egg-free, nut-free, peanut-free, soya-free.
Contains: Wheat and gluten.
Suitable from: 6 months.
Makes: 3 toddler size portions.
Ingredients
Method
1 skinless chicken breast fillet
(approx 200g).
1-2 tablespoons vegetable oil
(may contain soya – please check
ingredients).
100g winter root vegetable
selection (e.g. leek, onion,
turnip, swede, parsnip, sweet
potato, carrot, potato).
Pinch dried mixed herbs.
25g plain flour.
450ml Aptamil Pepti
(or appropriate alternative).
1 Cut the chicken into small cubes. Heat the oil in
a pan and fry the chicken lightly to seal without
colouring. Remove from the pan and set aside.
Dumplings:
50g self-raising flour.
Pinch dried mixed herbs
(optional).
25g vegetable suet (check
ingredients).
30ml Aptamil Pepti
(or appropriate alternative).
5 Roll the dumplings into 6 small balls then add
them to the casserole and simmer for a further
5 minutes, turning each dumpling once during
cooking.
2 Dice the chosen vegetables, add to the pan
and sauté until golden. Add the chicken to the
vegetables together with the herbs.
3 Stir in the flour, then the formula milk. Bring to the
boil then turn down the heat and simmer gently for
20 minutes, stirring occasionally, until the chicken
is cooked through and the vegetables are soft.
4 Make the dumplings by mixing all the ingredients
together. The dough should be soft but not sticky.
Cooks tip: Add low salt bacon when frying the vegetables to give a delicious taste.
Serving suggestion:
Serve with herby dumplings or pastry shapes.
16
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
127kcals
7.2g
11.8g
6g
Iron
Calcium
Sodium
0.7mg
55mg
46mg
Moussaka
Allergen advice: Milk-free*, egg-free, nut-free, peanut-free.
Contains: Wheat, gluten and soya.
Suitable from: 6 months.
Makes: 3 toddler size portions.
Ingredients
200g minced lamb (lean).
1 small onion, finely sliced.
1 small clove garlic, crushed
(optional).
1-2 tablespoons vegetable oil
(may contain soya – please
check ingredients).
100g aubergine, peeled and diced.
/ teaspoon dried oregano.
1 teaspoon tomato purée.
1 level teaspoon flour.
1
2
Sauce:
150ml Aptamil Pepti (or
appropriate alternative).
25g dairy-free margarine.
25g plain flour.
20g dairy-free hard cheese,
finely grated.
Method
1 Pre-heat the oven to 190°C, 375°F or gas mark 5.
2 Heat the oil in a frying pan and fry the onions
and garlic without colouring.
3 Add the mince and fry until browned, stirring from
time to time to prevent it sticking together.
4 Mix in the aubergine, oregano, tomato purée and
flour. Cook on a high heat for 5 minutes, then
turn down the heat and simmer uncovered for 20
minutes, stirring occasionally. (You should not need
to add any liquid to this recipe as water seeps from
the aubergine. If necessary add liquid sparingly).
5 Place the mince in an ovenproof dish and set aside.
6 To make the sauce, combine the margarine, flour
and formula milk in a pan and whisk continuously
over a medium heat until the sauce thickens and
is smooth.
7 Pour the sauce over the mince, top with the
cheese and bake in the oven on the centre shelf
for 20 minutes until golden brown. Stand for
10 minutes before serving.
Cooks tip: Grate soya melting cheese on the top to add more nutrition and taste.
Serving suggestion:
Serve with baby tomatoes and skinned cucumber stars.
18
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
159kcals
8g
7.7g
11g
Iron
Calcium
Sodium
0.9mg
30mg
31mg
Shepherd’s Pie
Allergen advice: Milk-free*, egg-free, nut-free, peanut-free, soya-free.
Contains: Wheat, gluten.
Suitable from: 6 months.
Makes: 4 toddler size portions.
Ingredients
200g mashed potatoes.
60ml Aptamil Pepti
(or appropriate alternative).
25g dairy and soya-free margarine.
1 tablespoon vegetable oil
(may contain soya – please
check ingredients).
250g lamb mince (or beef
mince for cottage pie).
1 small onion, finely chopped (60g).
/ teaspoon fresh garlic,
crushed (optional).
50g carrots.
50g green peppers.
40g mushrooms, finely
chopped.
1 teaspoon tomato purée.
1 pinch mixed herbs (optional).
1 teaspoon plain flour.
1
4
Method
1 Preheat the oven to 190°C, 375°F or gas mark 5.
2 Peel and dice the potatoes. Place in a pan with cold
water, bring to the boil and simmer until soft. Drain
and mash. Stir in the margarine and formula milk.
3 Heat the oil in a pan and gently fry the onions
and garlic until soft, without colouring.
4 Add the mince and fry until browned, stirring
from time to time to prevent it sticking together.
5 Finely dice the carrots and peppers and add to
the mince over the heat. Add the mushrooms.
6 Stir in the tomato purée, mixed herbs and plain flour.
7 Cover with water, bring to the boil and simmer
for 30 minutes.
8 Place the mince in an ovenproof dish and fork
or pipe the mashed potato on top. Brush with
formula milk and bake in the oven until golden
brown. This recipe can also be heated through in
the microwave then browned under the grill.
Cooks tip: Use a good non-stick pan as this will reduce the amount of oil required
and will prevent the mince from burning or sticking to the pan.
Serving suggestion:
Serve with a green vegetable such as mange-tout, broccoli or French beans to add
colour and taste. For toddlers and older children these can be undercooked so they
maintain a greater amount of their water soluble vitamin content and encourages
different textures within the diet.
20
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
133kcals
7.4g
7.2g
8.5g
Iron
Calcium
Sodium
0.9mg
18mg
30mg
Tofu Korma
Allergen advice: Milk-free*, egg-free, nut-free, peanut-free, wheat-free, gluten-free.
Contains: Soya.
Suitable from: 6 months.
Makes: 4 toddler size portions.
Ingredients
200g vegan marinated tofu
pieces (check ingredients).
olive oil.
1 small onion peeled and
finely chopped.
1 small clove garlic, peeled
and crushed.
1 teaspoon ground cumin.
/ teaspoon ground turmeric.
/ teaspoon cardamom powder.
/ teaspoon ground coriander.
/ teaspoon ground cloves.
/ teaspoon ground cinnamon.
1 pinch ground ginger.
/ teaspoon sugar (for Pepti
and Pepti-Junior recipes only).
150ml Aptamil Pepti
(or appropriate alternative).
50g block coconut.
2 tablespoons natural soya yoghurt.
1 teaspoon fresh coriander,
finely chopped.
1
1
1
1
1
1
2
4
4
4
4
Method
1 Heat the oil in a frying pan. Add the spices
(cumin, turmeric, cardamom, cloves, cinnamon,
ground coriander and ginger) and cook for
1 minute, stirring continuously.
2 Add the onion and garlic, then reduce the heat
and cook until the onion is soft.
3 Add the formula milk and coconut and simmer
gently for 15 minutes.
4 Dice the tofu into small pieces, add to the pan
and simmer for a further 5 minutes.
5 Remove from the heat, stir in the yoghurt and
coriander. Serve with plain or coconut rice.
4
Cooks tip: Try using a selection of vegetables instead of the tofu. Try using garam
marsala instead of the individual spices.
Serving suggestion:
Serve with mini pitta breads (gluten-free and wheat-free varieties are available, you
will need to check the sodium level, as these will probably be made for adults), tortillas
or coconut rice. This can be made simply by adding some pure block coconut to the
boiling water before the rice is added. Remember to check all manufactured food
ingredient labels.
22
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
120kcals
4.8g
4.9g
9.2g
Iron
Calcium
Sodium
1.8mg
228mg
17mg
Leek, Broccoli and
Cauliflower Cheese
Allergen advice: Milk-free*, egg-free, nut-free, peanut-free.
Contains: Wheat, gluten and soya.
Suitable from: 6 months.
Makes: 3 toddler size portions.
Ingredients
50g leeks (white part only).
75g broccoli (trimmed weight).
75g cauliflower (trimmed weight).
300ml Aptamil Pepti (or
appropriate alternative) (made up
using cooled vegetable water).
40g dairy-free margarine.
40g plain flour.
50g hard soya cheese,
finely grated.
Method
1 Slice the leeks finely. Divide the cauliflower and
broccoli into small florets. Place into boiling water
then simmer until soft. Drain and reserve the
vegetable water.
2 When the vegetable water has cooled use it
to make up the formula milk according to the
manufacturer’s instructions.
3 Make the sauce by melting the margarine in a pan.
Remove from the heat and stir in the flour to make
a paste. Add the formula milk a little at a time,
stirring well between each addition. Return to the
heat whisking continuously until the sauce thickens,
then reduce the heat and simmer for 1 min. Add the
grated cheese and stir until melted.
4 Pour the sauce over the vegetables and serve
immediately.
Cooks tip: Ensure you grate the soya cheese on the fine side of the grater or it will
not melt properly. Alternatively buy a soya melting cheese. For a really creamy sauce
a teaspoon of soya cream cheese may also be added. Aim to use a calcium enriched
variety.
Serving suggestion:
Add cooked chicken or cooked flaked white fish to give extra protein, iron and vitamin B .
12
24
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
130kcals
3.5g
10.2g
8.6g
Iron
Calcium
Sodium
0.8mg
42mg
12mg
Omelette with Tomato
and Mushroom Filling
Allergen advice: Milk-free*, nut-free, peanut-free, wheat-free, gluten-free.
Contains: Egg, soya.
Suitable from: 6 months.
Makes: 1-2 toddler size portions – DO NOT FREEZE.
Ingredients
Method
1 egg.
2 scoops Aptamil Pepti
(or appropriate alternative)
powder.
15ml (1 tablespoon) cooled,
boiled water.
Soya melting cheese,
finely chopped.
1 Whisk together the egg, water and formula milk
powder then add the cheese. Set aside.
Filling:
2-3 button mushrooms.
1 tomato.
1 tablespoon dairy-free
margarine.
4 Make the filling by frying together the tomato and
mushrooms in half the dairy-free margarine until
soft. Set aside.
2 Skin the tomato by scoring with a cross then
placing in boiling water for 1 minute. The skin
should then come off easily. Cut the tomato in
half and carefully remove all the seeds.
3 Chop the tomato and finely slice the mushrooms.
5 To make the omelette melt the remaining
margarine in a non-stick frying pan. Pour in the
egg mixture and cook over a gentle heat until
completely set throughout.
6 Place the tomato and mushroom filling onto half
the omelette then flip over the other half to make
a lid. Serve immediately.
Cooks tip: Ensure you do not cook on too hot a heat and that your frying pan or wok is
non-stick to prevent sticking or burning of the omelette. Ensure the egg mix is thoroughly
cooked to destroy the salmonella found in raw egg.
Serving suggestion:
Try your own alternative favourite fillings.
26
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
151kcals
6g
2.5g
13g
Iron
Calcium
Sodium
0.9mg
24mg
50mg
Cheesy Melting Circles
Allergen advice: Milk-free*, nut-free, peanut-free.
Contains: Soya, wheat, gluten, egg.
Suitable from: Finger food stage.
Makes: 1-2 toddler size portions.
Ingredients
1 muffin, cut in half (carefully
check ingredients to ensure
dairy-free).
50g dairy-free melting cheese,
finely chopped.
2 scoops Aptamil Pepti
(or appropriate alternative)
powder.
1 slice ham (40g) (carefully
check ingredients as some
processed ham contains
milk proteins and lactose).
1 egg yolk.
Method
1 Preheat the grill on a medium heat.
2 Mix together the egg, milk powder and grated
cheese.
3 Toast the muffin on both sides.
4 Chop the ham finely then sprinkle over the muffin.
Top with a thin layer of the cheese mixture.
5 Grill until golden brown.
Please note, this recipe does not require you to make up the formula into a liquid.
** This nutritional analysis does not include the muffin. See the nutrition information
on the side of the packet of muffins for details and add on accordingly.
Cooks tip: Spread the cheese mixture thinly to ensure that the egg is completely cooked
through before serving. If you try and use a non-melting soya cheese it will go hard and
become unpalatable. Be aware that this is the only recipe using the formula as a powder.
Serving suggestion:
Spread the topping onto a slice of toast instead of the muffin and cut into soldiers
after grilling.
28
Nutrition information**
Per 100g
Nutrition information**
Per 100g
Energy
Protein
Carbohydrate
Fat
252kcals
13.3g
21.5g
13.1g
Iron
Calcium
Sodium
1.3mg
68mg
447mg
Cheese and
Spinach Scones
Allergen advice: Milk-free*, egg-free, nut-free, peanut-free.
Contains: Soya, wheat, gluten.
Suitable from: 6 months.
Makes: 12 small scones.
Ingredients
225g self-raising flour.
50g hard dairy-free
margarine.
150ml Aptamil Pepti
(or appropriate alternative).
50g dairy-free hard cheese,
finely grated.
50g spinach.
Pinch of ground nutmeg.
Method
1 Preheat the oven to 220°C, 425°F or gas mark 7.
2 Wash the spinach leaves and shake off the excess
water. Remove any long stalks then place in a
pan over a medium heat with a pinch of nutmeg,
stirring occasionally. Do not add any liquid as water
will sweat out of the spinach. After a couple of
minutes when the spinach is evenly cooked, drain
it and place into a cloth. Squeeze to remove excess
water, then chop finely and set aside.
3 In a separate bowl rub the margarine into the flour,
grate in / of the cheese, then add the chopped
spinach. Mix well.
3
4
4 Add the formula milk one tablespoon at a time,
taking care not to make the mixture too wet. The
dough should be soft but not sticky.
5 Roll out the dough on a lightly floured surface to
a thickness of 2cm, then cut out with a fluted
pastry cutter. Cut straight down and do not twist
the cutter or the scones will not rise evenly.
6 Place on a prepared baking tray, brush with formula
milk and sprinkle with the remainder of the cheese.
7 Bake in the oven on the centre shelf for 10-15
minutes until golden brown. Cool on a wire rack.
Cooks tip: Do not overcook or they will become hard and difficult to chew and swallow.
Serving suggestion:
Cut in half and spread with a dairy-free cream cheese. Alternatively omit the cheese and
spinach and add 2 level tablespoons of caster sugar to make sweet scones. Then serve with
dairy-free cream cheese and strawberry jam, a delicious dairy-free version of a cream tea.
30
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
267kcals
5.8g
35.6g
12.3g
Iron
Calcium
Sodium
1.2mg
180mg
229mg
Gingerbread Family
Allergen advice: Milk-free*, egg-free, nut-free, peanut-free, soya-free.
Contains: Wheat, gluten.
Suitable from: 6 months.
Makes: 12.
Ingredients
350g plain flour.
2 rounded teaspoons ground
ginger.
1 level teaspoon bicarbonate
of soda.
1 level teaspoon baking
powder.
100g dairy and soya-free
margarine.
175g soft light brown sugar.†
60ml Aptamil Pepti
(or appropriate alternative).
4 tablespoons golden syrup.
Currants and glace cherries
to decorate.
Method
1 Preheat oven to 190°C, 375°F or gas mark 5.
2 Sift the flour, ginger, bicarbonate of soda and
baking powder into a bowl.
3 Rub the margarine into the flour mixture.
4 Add the sugar.
5 Stir in the golden syrup and formula milk, adding the
latter a tablespoon at a time. Mix until a dough ball
is formed. The dough should be soft but not sticky.
6 Knead the dough to a smooth consistency on a
floured surface, then roll out to a thickness of / cm.
1
2
7 Use a cutter to cut a gingerbread family, or other
shapes if you prefer. Decorate with currants and
glacé cherries.
8 Grease and flour a baking tray, or use non-stick
baking parchment. Place the gingerbread people
on the tray and bake in the middle of the oven for
10 minutes.
9 Once cooked remove from the oven and leave on
the tray for 5 minutes before transferring to a wire
rack. Serve when cool.
Care should be taken over the amount of sugar in a baby’s diet, particularly young infants.
This recipe should only be used as a special treat or with older children.
†
Cooks tip: For those who can tolerate eggs, omit the baking powder and add an
egg alongside the syrup.
Serving suggestion:
Make other shapes such as hearts and stars and decorate them with icing sugar for
Valentines, Christmas and other special occasions.
32
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
356kcals
4.5g
68g
9.3g
Iron
Calcium
Sodium
1.5mg
80mg
234mg
Banana Cake
Allergen advice: Milk-free*, nut-free, peanut-free, soya-free.
Contains: Egg, wheat, gluten.
Suitable from: 6 months.
Makes: 12 slices.
Ingredients
50g dairy and soya-free
margarine.
150g caster sugar.†
2 eggs.
225g self-raising flour.
1 level teaspoon baking powder.
2 bananas, large and very ripe.
60ml Aptamil Pepti
(or appropriate alternative).
Method
1 Preheat the oven to 190°C, 375°F or gas mark 5.
2 Grease and flour a loaf tin.
3 Cream the margarine and sugar together until pale
and fluffy.
4 Beat in the eggs together with a spoonful of the
sifted flour.
5 Fold in the remaining flour and baking powder.
6 Mash the bananas and stir into the cake mixture
together with the formula milk a tablespoon at a
time. Do not make the mixture too wet.
7 Transfer to the tin and bake on the centre shelf
for 45 minutes until the loaf is golden and springy
to the touch, and has shrunk a little from the sides
of the tin.
8 Turn out onto a wire rack to cool.
Care should be taken over the amount of sugar in a baby’s diet, particularly young infants.
This recipe should only be used as a special treat or with older children.
†
Cooks tip: Eat some – freeze some. This recipe freezes well, try freezing in portions
so you can take a slice with you when you are out and about. For an egg-free version,
omit the eggs and use egg re-placer instead.
Serving suggestion:
For a delicious topping; mix some plain dairy-free soft cheese with icing sugar and
spread on top. Sprinkle with some toasted desiccated coconut.
34
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
254kcals
4.7g
47.3g
6.4g
Iron
Calcium
Sodium
1mg
119mg
182mg
Mini Iced Party Cakes
Allergen advice: Milk-free*, egg-free, nut-free, peanut-free, soya-free.
Contains: Wheat and gluten.
Suitable from: 6 months.
Quantity: Makes 58 petit four sized cakes (or 32 regular sized cakes).
Ingredients
Method
300g self-raising flour.
50g cocoa powder.
3 level teaspoons of baking powder.
250g caster sugar.†
1 / teaspoons vanilla extract.
9 tablespoons vegetable oil
(may contain soya – please
check ingredients).
350ml Aptamil Pepti
(or appropriate alternative).
1 Preheat the oven to 170°C, 325°F or gas mark 3.
Icing:
150g icing sugar.
25g cocoa.
75g dairy and soya-free
margarine.
1 teaspoon vanilla extract.
2 tablespoons Aptamil Pepti
(or appropriate alternative).
6 Cool on a wire rack.
1
2
2 Sift flour, cocoa and baking powder into a bowl
and stir in the sugar.
3 Add the vanilla, oil, and formula milk and mix to
a batter consistency.
4 Spoon the mixture into petits fours paper cases.
5 Bake on the centre shelf for approx 10 minutes
until the cakes spring back to a light touch.
7 To make the icing: cream the margarine and icing
sugar together until pale then combine with the
remaining ingredients.
8 When the cakes are cold, decorate with icing on
the top and add a cherry or small sweet.
Care should be taken over the amount of sugar in a baby’s diet, particularly young infants.
This recipe should only be used as a special treat or with older children.
†
Cooks tip: Never use olive oil or other strongly flavoured oil to make this cake,
as the finished cake will taste of it!
Serving suggestion:
Substitute the cocoa for flour and add 2 lemons both zest and juice to make delicious lemon
cakes. Place the lemon juice in a measuring jug and top up with formula milk to 350ml and
omit the vanilla extract. Make up the icing using juice and zest of one lemon. Use the same
mix to make one big cake (cooking time should be increased to 30-40 minutes) – use this to
make trifle or serve with a ‘butter’ icing as a Birthday cake.
36
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
328kcals
3.5g
51.1g
13.5g
Iron
Calcium
Sodium
1.3mg
110mg
246mg
Bread and
Butter Pudding
Allergen advice: Milk-free*, nut-free, peanut-free.
Contains: Eggs, wheat, gluten, soya (soya flour is usually present in bread).
Suitable from: 6 months.
Makes: 6 toddler size portions.
Ingredients
150g (5-6 slices) white bread
(check ingredients).
Dairy-free margarine.
100g sultanas (or dried
apricots, chopped).
2 eggs.
40g caster sugar.†
500ml Aptamil Pepti
(or appropriate alternative).
1 teaspoon vanilla extract.
/ teaspoon ground mixed
spice (optional).
2 tablespoons demerara sugar.
1
2
Method
1 Preheat the oven to 150°C, 300°F or gas mark 2.
2 Cut the crusts off the bread and spread generously
with dairy-free margarine. Cut into small triangles.
3 Grease an oven-proof dish with margarine and
arrange half the triangles overlapping in one layer
in the bottom of the dish, buttered side down.
Sprinkle with half the sultanas.
4 Repeat to make a second layer.
5 Make the custard by whisking the eggs, sugar and
formula milk together. Add the vanilla extract and
mixed spice.
6 Pour the custard over the bread and leave to stand
for 30 minutes.
7 Sprinkle with Demerara sugar and bake for 1 hour
until set and the top is crisp and golden.
Care should be taken over the amount of sugar in a baby’s diet, particularly young infants.
This recipe should only be used as a special treat or with older children.
†
Cooks tip: Use a dairy-free fruit loaf instead of bread for that extra flavour. Instead
of cutting this into triangles, try other shapes such as stars, hearts or diamonds.
Serving suggestion:
Serve with dairy-free custard – this can be either bought, or made using formula
milk (made according to the instructions on the tin) and custard powder. Most custard
powder is milk free but do remember to check the ingredients.
38
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
182kcals
3.6g
25.6g
8g
Iron
Calcium
Sodium
1mg
64mg
96mg
Chocolate Pudding
Allergen advice: Milk-free*, egg-free, nut-free, peanut-free, soya-free.
Contains: Wheat, gluten.
Suitable from: 6 months.
Makes: 6 toddler size portions.
Ingredients
90g dairy and soya-free
margarine.
200g caster sugar.†
1 teaspoon vanilla extract.
35g cocoa powder.
12g drinking chocolate
powder (check ingredients
carefully as some brands
contain milk products).
150g plain flour.
2 / teaspoons baking powder.
225ml Aptamil Pepti
(or appropriate alternative).
225ml water.
1
2
Method
1 Preheat oven to 180°C, 350°F or gas mark 4.
2 Cream all the margarine and 110g sugar together
until white and fluffy.
3 Stir in the vanilla extract.
4 Sift together 20g cocoa powder, the drinking
chocolate powder and the baking powder.
5 Fold into the creamed mixture.
6 Add the formula milk and beat until smooth.
7 Pour the mixture into a baking dish approx
15cm x 10cm.
8 Take a small bowl and mix the remaining cocoa
and sugar together. Sprinkle over the mixture in the
baking dish.
9 Pour the water over the mixture in the baking dish.
Do not stir.
10 Bake for 45 minutes. The mixture separates into
a sponge layer on top with a chocolate sauce
underneath.
†
Care should be taken over the amount of sugar in a baby’s diet, particularly young infants.
This recipe should only be used as a special treat or with older children.
Cooks tip: Serve immediately or sauce will become absorbed by the cake.
Serving suggestion:
Serve with sliced bananas which should be cut at the last minute to prevent
them from browning.
40
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
228kcals
2.7g
38g
8.3g
Iron
Calcium
Sodium
0.9mg
53mg
168mg
Rice Pudding with
Fruit Topping
Allergen advice: Milk-free*, egg-free, nut-free, peanut-free, wheat-free, gluten-free, soya-free.
Suitable from: 6 months.
Makes: 3 toddler size portions.
Ingredients
50g shortgrain pudding rice.
568ml Aptamil Pepti
(or appropriate alternative).
25g caster sugar.†
Grated nutmeg.
Dairy and soya-free margarine.
Method
1 Preheat the oven to 150°C, 300°F or gas mark 2.
2 Wash the rice and drain well. Generously grease
an ovenproof dish with half the margarine. Place
the rice in the dish and stir in the formula milk.
Leave to soak and soften for 30 minutes.
3 Add the sugar and stir well. Sprinkle with grated
nutmeg and dot with the remaining margarine.
† Care should be taken over the
amount of sugar in a baby’s diet,
particularly young infants. This
recipe should only be used as a
special treat or with older children.
4 Bake in the centre of the oven for approximately
2 hrs until soft and creamy, stirring after the first
30 minutes.
5 Serve with a fruit topping.
Cooks tip: Please note that nutmeg is NOT a nut, despite having the word ‘nut’ in it.
Serving suggestion:
Apricot and apple purée – peel and slice the apples and apricots ensuring all stones and pips are
removed. Place in a pan with 2 tablespoons of water and 2 tablespoons of caster sugar. Cook gently
until very soft and of a purée consistency. Tinned apricots may be substituted – replace the water
with juice from the tin and omit the sugar.
Mango purée – this fruit should be very ripe. Peel the mango, remove the flesh from the stone and purée.
Poached pears – Use firm pears. Peel, core and quarter. Make a light syrup with 125g sugar to
250ml water. Stir gently over a low heat until the sugar has dissolved then turn up the heat and
boil fiercely for 5 minutes without stirring. Reduce the heat, add the pears and a pinch of cinnamon,
and poach gently for 1 1/2 hours until soft, turning the pears halfway through cooking.
Summer fruit compote – use fresh or frozen fruit (strawberries, raspberries, blackberries, blueberries,
redcurrants). Sprinkle with sugar and leave to stand for 1 hour. Place in an ovenproof dish with a little
water and cover with foil. Cook gently at 140°C, 275°F or gas mark 1 for approximately 40 minutes
until the juices have run, stirring gently from time to time. Do not allow to boil.
Raspberry coulis – Press fresh or thawed raspberries through a sieve to remove all seeds. Add icing
sugar to sweeten if required.
42
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
125kcals
1.9g
16.7g
6.3g
Iron
Calcium
Sodium
0.5mg
44mg
17mg
Mini Blueberry
Pancakes
Allergen advice: Milk-free*, nut-free, peanut-free, soya-free.
Contains: Wheat, gluten, egg.
Suitable from: 6 months.
Makes: 6-8 pancakes.
Ingredients
125g plain flour.
/ teaspoon caster sugar
(Pepti and Pepti-Junior recipes
only).
1 egg.
300ml Aptamil Pepti
(or appropriate alternative).
Fresh blueberries or other
soft fruit.
Vegetable oil (may contain
soya – please check ingredients).
1
2
Method
1 Sift the flour and sugar into a bowl.
2 Whisk the egg and the formula milk together and
gradually add this mixture to the flour, beating
continuously until you have a smooth batter.
3 Fold in the blueberries.
4 Heat the oil in a frying pan over a medium heat
until you see a faint haze.
5 Ladle the batter into the pan to make several thin
discs approx 5cm across.
6 When the mixture has set into shape ensure that
the underside is golden. Turn the pancakes over
with a palette knife and cook for a few seconds to
brown.
7
Serve with dairy-free yoghurt.
Cooks tip: To make the recipe egg-free, omit the egg and use self raising flour in the
recipe with an extra teaspoon of baking powder. These are delicious when made with
berry fruits.
Serving suggestion:
Omit the blueberries and serve these pancakes with banana and maple syrup.
Honey is not recommended as an alternative for infants under 12 months.
44
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
164kcals
4.8g
24.6g
5.9g
Iron
Calcium
Sodium
1mg
70mg
29mg
Strawberry Trifle
Allergen advice: Milk-free*, nut-free, peanut-free.
Contains: Egg, wheat, gluten, soya.
Suitable from: 6 months.
Makes: a delicious pudding for all the family – DO NOT FREEZE.
Ingredients
Sponge mix:
100g milk free margarine.
100g caster sugar.†
2 eggs.
100g self raising flour.
1 teaspoon vanilla extract.
Filling and Topping:
Orange juice.
Fresh strawberries.
125g dairy-free cream cheese.
1 teaspoon icing sugar.
Custard:
1 pint/568ml Aptamil Pepti
(or appropriate alternative).
2 tablespoons custard powder.
1 tablespoon sugar.
Method
1 Preheat oven to 190°C, 375°F or gas mark 5.
2 Prepare a 7’’/18cm cake tin.
3 Make sponge: combine all ingredients in a bowl
and whisk until smooth.
4 Bake in the tin for 15 minutes until well risen
and shrinking from sides of the tin.
5 Remove from the tin and cool.
6 Dice the cool cake and place in the bottom of
glass bowl or dish.
7 Sprinkle orange juice over the cake and top with
sliced strawberries.
8 Make custard according to instructions on pack
and pour over the strawberries.
9 Set aside until cold.
10 Carefully combine the cream cheese and sieved
icing sugar (don’t over mix).
11 Spread the mix on top of the custard and decorate
with strawberries just before serving.
Care should be taken over the amount of sugar in a baby’s diet, particularly young infants.
This recipe should only be used as a special treat or with older children.
†
Cooks tip: To make it egg-free use mini iced party cake recipe for the cake.
Serving suggestion:
Use other berry fruits or tinned fruit. (Swap orange juice for tinned fruit syrup. Decorate the
top with glace cherries). For a special occasion, pipe the cream cheese mix – using a piping bag.
46
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
203kcals
2.9g
25g
10.8g
Iron
Calcium
Sodium
0.7mg
102mg
65mg
Birthday Cake
Allergen advice: Milk free*, egg free, nut free, peanut free, soya free.
Contains: wheat and gluten.
Suitable from: 6 months.
Quantity: makes one 25cm/10’’ round (or square) cake.
Ingredients
285g self-raising flour.
55g cocoa powder.
3 level teaspoons baking
powder.
250g caster sugar.†
3 teaspoons vanilla extract.
9 tablespoons vegetable oil
(not olive oil) (check ingredients
of ‘vegetable oils’ for soya).
350ml formula milk.
Method
1 Preheat the oven to 170°C, 325°F, gas mark 3.
2 Sift flour, cocoa and baking powder into a bowl
and stir in the sugar.
3 Add the vanilla, oil, and formula milk and mix to
a batter consistency. Spoon the mixture into a
greased and lined square or round tin.
4 Bake on the centre shelf for approximately 30-35
minutes until the cake springs back to a light touch.
5 Cool on a wire rack.
For the icing
175g icing sugar.
50g cocoa powder.
75g dairy & soya free
margarine.
2 teaspoons vanilla extract.
2 tablespoons formula milk.
6 To make the icing: cream the margarine, cocoa
powder and icing sugar together until pale then
combine with the remaining ingredients.
7 When the cake is cold, decorate with icing on
the top and add a topping of your choice; cherries,
sweets, sprinkles or a suitable type of grated
chocolate.
†
Care should be taken over the amount of sugar in a baby’s diet, particularly young infants.
This recipe should only be used as a special treat or with older children.
Cooks tip: bake as one whole cake rather than 2 halves as otherwise
the top half may crack when placed on top of the other.
Serving suggestion:
Buy your child’s favourite mini character figures and display on top of the cake.
Little guests could take the figures home for a gift.
48
Nutrition information
Per 100g
Nutrition information
Per 100g
Energy
Protein
Carbohydrate
Fat
329kcal
3.7g
50.8g
13.5g
Iron
Calcium
Sodium
1.4mg
106mg
254mg
Notes
50
Notes
51
Reference: 1. Department of Health. CMO’s Update 37–January 2004. London: Department of Health, 2004.
Available at: http://www.dh.gov.uk/en/Publicationsandstatistics/Lettersandcirculars/CMOupdate/DH_4070172
[Accessed September 2009]
IMPORTANT NOTICE: Aptamil Pepti
should only be used under medical
supervision, after full consideration of
the feeding options available, including
breastfeeding. Aptamil Pepti is suitable
as the sole source of nutrition for infants
and as a principle source of nourishment
with other foods for children.
Milupa Aptamil, White Horse Business Park, Trowbridge, Wiltshire BA14 0XB
Call on our expertise
for further information,
0800 996 1234
aptamilprofessional.co.uk
SPD504 (01/10)