With summer fast approaching, getting food on the table everyday isn’t easy as we find ourselves longing to spend less time in the kitchen and more time outside with friends and family.

Thankfully, Great British Bake Off contestant and mummy baker, Cathryn Dresser knows just how you feel and together with Sun-Maid Raisins has created three exclusive new recipe videos, proving that even the quickest and easiest of recipes can be enjoyable for the whole family.

The recipes include Cathryn’s nutritious and delicious Honey Nut Cereal Bars, which are great for those rushed mornings as a breakfast on the go, or a lunchbox snack.

When you’re snuggled up on the sofa with a cuppa, Cathryn’s Snickerdoodle biscuits make for a perfect treat that will satisfy your sweet tooth and can be enjoyed by all the family.

To watch Cathryn Dresser make these deliciously tempting recipes, take a look at the videos below and let’s bake!

Honey Nut Cereal Bars Recipe

MAKES 12 – 15 MINUTES PREPARATION – 30 MINUTES COOKING

Ingredients

100g butter, plus extra for greasing

200g Porridge Oats

100g Sunflower Seeds

50g Sesame Seeds

50g Chopped Walnuts

3tbsp Honey

100g Light Muscovado Sugar

1tsp Ground Cinnamon

50g Sun-Maid Raisins

50g Dried Cherries

Method:

Preheat the oven to 160°C/325°F/Gas Mark 3. Grease and line the base of an 18 x 25cm baking tin.

In a separate roasting tin, mix the oats, seeds and walnuts in a separate tray, then pop them in the oven for 5 to 10 minutes to toast. Meanwhile, warm the butter, honey and sugar in a pan, stirring until the butter has melted and the sugar has mostly dissolved. Add the toasted oats, nuts and seeds, cinnamon, Sun-Maid Raisins and dried cherries, then mix until everything is completely coated.

Tip into the prepared tin, press down lightly, then bake for 30 minutes. Cool in the tin before cutting into 12 bars.

Snickerdoodle Biscuits Recipe

MAKES 20 – 15 MINUTES PREPARATION – 10 MINUTES COOKING

Ingredients

240g Unsalted Butter, Melted

180g Soft Brown Sugar

100g Caster Sugar, plus extra for rolling

1 Egg

1tsp Vanilla Extract

½tsp Cinnamon, plus extra for rolling

1/2tsp Baking Soda

50g Sun-Maid Raisins

1/2tsp Cream of Tartar

1/2tsp Allspice, plus extra for rolling

Pinch of Salt

300g Plain Flour

Method:

Preheat the oven to 160°C/325°F/Gas Mark 3, and grease a large baking tray.

Melt the butter and add the sugars. Beat the egg well, then stir into the butter and sugar mixture. Add the vanilla, cinnamon, baking soda, Sun-Maid Raisins, cream of tartar, allspice and salt. Mix well. Add the flour gradually mixing well each time.

In another bowl, mix the extra cinnamon with the extra caster sugar – approximately one teaspoon of cinnamon to one tablespoon of sugar. Form the cookie dough into small balls about the size of a walnut and roll in the cinnamon/sugar mix before placing on the prepared baking tray.

Remove from the oven, leave to cool on the baking tray for two minutes, then transfer to a wire rack to cool properly.

White Chocolate and Sun-Maid Raisin Fudge Recipe

MAKES 15 – 20 PIECES – 5 MINUTES PREPARATION – 20 MINUTES COOKING

Ingredients

500g Golden Caster Sugar

500ml Double Cream

3tbsp Liquid Glucose

140g White Chocolate, roughly chopped

100g Sun-Maid Raisins

Method:

Line a 22cm square non-stick tin with baking parchment.

Put the caster sugar, double cream and liquid glucose in a pan. Heat slowly, stirring continually, until the sugar melts. Now turn up the heat and fast boil the mixture until a small amount dropped into a glass of cold water sets. Turn off the heat and keep stirring for five minutes, or until the mixture starts to thicken. Sprinkle in the white chocolate and Sun-Maid Raisins and very briefly swirl through the mixture.

Pour into the tin and leave to set overnight, then turn out and cut into squares.

What’s your favourite?