Cooking at Cubs

A few recipes for use at the Scout Hall (or at home).
These are also available as a word document for easy printing.
These recipies are also used in the Cooking Badge program found on the Achievement Badges page.

There are also recipes for use in camp.

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this takes about 20 mins to make, +20mins to chill

  • 1.5 cups desiccated coconut
  • 1.5 cups icing sugar
  • 1/2 a 400g tin of condensed milk
  • Cochineal or red food colouring (any colour works really – make it green for St Patricks Day, or half yellow/half green for Aust day, etc)
  • In a bowl mix the icing sugar and desiccated coconut. Pour in the condensed milk and mix well until everything is combined. The mixture will get firm and difficult to stir so CLEAN hands will usually need to be used to finish mixing it. Split the mix in two parts, and add a few drops of Cochineal or red colouring to ONE half and mix to make it an even pink.
  • Line a small rectangluar cooking tin (about 8inch x 4inch) with greaseproof paper beforehand (otherwise you can’t get it out easily), then firmly press the white half evenly into it. Next, add the pink half as a layer on top in the same way, pressing down firmly.
  • Cut into 2cm squares (makes about 32 pieces) while still soft, then place into fridge to harden (20mins in freezer is OK, or an hour in the fridge).
To make individual cub serves, the quantities per cub are
  • 1/4 cup desiccated coconut
  • 1/4 cup icing sugar
  • 1 Tbspn condensed milk
I set up a couple of lengths of 40x25mm metal “U-channel” with wood blocks fixed into it every 12cm. We line each section with alfoil, and the cubs place their single-serve into one section. It is then easy to remove, add a name on the foil, and place in the freezer.
For 16 Cubs, we use about 500gms Coconut, 500gms Icing Sugar, and 2 tins of Condensed Milk.

(This is a very easy and fun recipe for the cubs).

  • 1/4 Cup Icing Sugar
  • 1/4 tspn Citric Acid (dry)
  • 1/4 tspn Bicarb Soda
  • 1 tspn jelly crystals (optional)
  • Mix all ingredients well in a plastic cup.
  • Eat using a spoon etc.

(While this would take about 20 mins at home, it takes cubs about 30 mins to mix and cook them).
Makes about 12-16.

  • 1 cup self-raising flour
  • 1/4 teaspoon salt or Bicarb Soda
  • 4 Tablespoons sugar
  • 1 egg
  • 3/4 cup (187mL) milk
  • 1 tablespoon butter
  • Mix flour, salt and sugar, drop unbeaten egg into the middle of the bowl and stir.
  • Slowly add enough milk to make a thick batter. Beat well until smooth.
  • Heat a non-stick pan over a medium heat (or use an electric frypan), melt ½ teaspoon butter and drop heaped tablespoonfuls of mixture into the pan.
  • Cook about 5 at a time. When bubbles appear on the surface, turn the pikelets and allow to brown on the second side.
  • Transfer pikelets onto a plate and cover with a cloth while you finish cooking the remainder (to stop cubs eating them too soon).
  • Particularly good with butter & jam.

A fun way for cubs to cook pikelets is to use a "400ml" tin and a tea-light candle per cub. Punch air holes in the side of the can (or the candle will go out), invert it over the lit candle, and melt butter on the "lid". Once the butter is melted, pour enough batter to cover the can end, and allow to cook, turning over when bubbling as above.


(needs an oven, allow about 20 mins to mix, and 10 to cook- Makes 6 or 8)

  • 1 cup self-raising flour
  • Pinch of salt
  • 1 Tablespoons butter or margarine
  • 1/2 cup Milk
  • Pre-heat your oven
  • Sieve the flour and add salt.
  • Rub in the butter/margarine with your fingertips (using CLEAN HANDS).
  • Add nearly all milk at once, keeping a small amt for glazing.
  • Mix quickly to a soft dough on a floured board.
  • Roll out to 2cm thickness and cut into 5cm squares or diagonally into 6 or 8 wedges.
  • Place on a baking tray and glaze with the remaining milk.
  • Bake at 230c-260c for about 8-10 minutes.
  • Butter and jam will be fine, but you really need jam and whipped cream if you make them for yourself at home!
© 2007 Ian Moggs, all rights reserved.

Last updated 24th June 2012.

Email me anytime - i2 @ robian .net (without the spaces).