Kids love baking and getting their hands dirty! Not only family cooking is real fun, it also encourages them to explore with their senses and be creative! Here’s 3 delicious snack ideas for children inspired to 3 cool English-speaking cities. Try them out with your kids!

No matter if they already learn with Pili Pop or not, your children will love English even more after tasting these yummy recipes!





3 large eggs, 60 gr sugar, 30 ml milk, 35 ml oil, 45 gr flour, 5 gr corn flour, a pinch of salt, baking soda, vanilla extract. Filling: 250 ml whipping cream or mascarpone, 30 gr sugar, sliced fresh strawberries

Separate the egg yolks from the whites. Put 45 gr of sugar, the egg whites and a pinch of salt in a bowl and beat until stiff and fluffy. In another bowl add in the egg yolks and the remaining sugar and beat with a whisk until pale and fluffy. Add in the oil, vanilla extract and then milk and beat for another minute or two. Add in the flour, corn flour and the baking powder sifted together and mix to combine. Carefully add in the egg whites into the egg mixture with a spatula. Cover a pan with parchment paper and grease it with butter and flour. Pour the batter in the pan and bake in a preheated oven at 180° for 10- 12 minutes. Allow the cake to cool for 5 minutes and then flip it over to another parchment paper. Remove the parchment paper and let the cake cool completely. Now prepare the filling. Whip the cream and the sugar until fluffy. Spread on the cooled cake and put the strawberries on the top. Roll it up tightly and allow to chill in the fridge for 1 hour before slicing.





15 large biscuits (Digestive), 45 gr of butter, 60 gr sugar, zest of one lemon, 450 gr cream cheese, 2 large eggs, 60 ml heavy cream, vanilla extract, 200 gr fresh raspberries.

In a bowl, stir together biscuits crumbs and melted butter. Divide the mixture between 6 little oven-safe jars and lightly press to form a crust layer. Place the jars on a baking sheet and bake the crusts in preheated oven for 6 minutes. Bring to boil a large pot of water for the water bath. In a bowl combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Add in the cream cheese and cream together until smooth. Add in the eggs, one at a time, the heavy cream and vanilla and mix until smooth. Pour the batter into the jars, place them into a larger pan with high sides and pour boiling water into the larger pan until halfway up the sides of the jars. Bake 25 to 30 minutes until the edges appear to be set. Remove the jars from the water bath and let them cool. Once cooled, place them into the refrigerator for at least 5 hours. For the sauce, place the raspberry with 40 gr sugar in a saucepan and heat gently stirring occasionally. Remove the seeds with a sieve and set aside. Serve the cheesecake jars with the cooled sauce and some fresh raspberries on the top.





Ingredients: 110 gr butter, 200 gr sugar, 2 large eggs, 4 bananas, 200 gr flour, pinch of baking soda, pinch of salt, vanilla extract, 100 gr macadamia nuts

Cream together butter and sugar until smooth. Add in the eggs and crushed bananas. Combine all ingredients well. Sift together flour, soda and salt. Add to the creamed mixture. Add in the vanilla extract. Roughly chop the nuts and add in the half of them. Pour the batter into a greased and floured loaf pan. Sprinkle the remaining half of the nuts over the top. Bake at 180° degrees for 60 minutes. Let the bread cool before serving.

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