FOSTER Wales is calling on people across Wales to consider becoming foster carers by sharing real-life fostering moments and recipes in their celebrity-backed cookbook Bring Something to the Table.

Research by Foster Wales – the national network of local authority fostering services – found three in five (61 per cent) foster carers had fostered at least one child experiencing food insecurity. While one in four faced challenges when cooking quick and healthy meals for the children in their care.

By highlighting the simple things carers can offer – like the security of regular mealtimes, family time around the table and creating new food favourites – Foster Wales aim to show that many people already have the skills needed to support a young person through local authority fostering. Foster Wales has set out with the bold aim of recruiting more than 800 new foster families by 2026 to provide welcoming homes for local children and young people.

The book features more than 20 recipes from celebrities including MasterChef winner Wynne Evans, Young MasterChef judge Poppy O’Toole, and cook Colleen Ramsey.

Bring Something to the Table also features recipes from the foster care community – including Newport’s very own Jon Jenkins (a former contestant on The Great British Bake-Off). Here's his recipe...

Jon’s Pasteis de Nata

Jon Jenkins, Great British Bake Off star and foster carer, Newport

Custard and pastry, what more do you want?  When out with a child in my care a couple of years ago we bought some and I told him that I had made them before and the next chance we had we baked them together. One of the most fun bakes to make memories with the children.


12 servings

For the dough:

  • 150g flour
  • pinch of salt
  • 80g water
  • 120g butter

 For the sugar syrup:

  • 100g sugar
  • 50g water
  • pinch of cinnamon

For the custard base:

  • 30g flour
  • pinch of salt
  • 240g milk
  • 4 egg yolks
  • ½ teaspoon vanilla extract


  1. In a small bowl combine flour, water, and salt. Mix by hand until it forms a dough, some good ole messy play!  Leave to rest for 30 minutes.  
  2. Soften the butter with short bursts in the microwave and mix with a spoon.
  3. Transfer dough to a well-floured work surface and roll out the dough into a 30x40cm rectangle, dusting with more flour as needed. Spread a third of the butter on the bottom half of the dough, leaving a 1-inch rim. Using a bench scraper, fold the top half of the dough over the butter. Press the edges to seal.
  4. Roll the dough into another 40x30cm rectangle. Spread half of the butter on the bottom half of the dough, leaving a 1-inch rim.
  5. Using the bench scraper, fold the top half of the dough over the butter. Press the edges to seal. Roll out dough to a 40x30cm rectangle.
  6. Spread the remaining butter all over the dough, using the back of the spoon as it is easier for the children. Starting with the short edge closest to you, roll the dough into a tight log.
  7. Wrap the mixture in plastic wrap and refrigerate until very firm (at least 2 hours).
  8. Preheat oven to MAX!
  9. In a saucepan, combine the sugar, water, and cinnamon over high heat. Bring to a boil and cook for 1 minute, then remove from the heat and let sit until ready to use.
  10. In another saucepan, add the flour and milk, and whisk thoroughly while gently heating until thickened and the flour is cooked through.  Leave to cool for 10 mins before adding the egg yolks. 
  11. Add the egg yolks quickly and whisk thoroughly so they don’t curdle. Add the sugar syrup and whisk until combined. Leave to cool a little before pouring into the pastry shells.
  12. On a lightly floured surface, trim the ends of the dough to make sure they're even, then cut the log into 12 slices. Place each slice into the cavity of an egg tart mould or muffin tin, with the cut side of the spiral facing up. Use your thumb to press the centre of the spiral into the bottom of the pan and continue pressing to evenly flatten the dough against the bottom and sides of the cavity (children love to do this!). Repeat with the remaining dough. Refrigerate until firm, about 10 minutes.
  13. Pour custard into the prepared pastry cases until about 5mm from the top (using a small jug helps with children pouring).
  14. Bake until the shells are golden brown and crisp, the custards are set, and the tops are blackened in spots, about 10-15 minutes (these are very hot, so it’s best if the adult helps here). 
  15. Let cool in the pans on wire racks for 5 minutes. Then, remove the moulds and transfer the tarts to a cooling rack.

To serve: They are best served slightly warm after being in the oven!

Bring Something to The Table will be distributed to foster carers across Wales and a digital version can be downloaded from:

To find out more about becoming a foster carer in Wales visit