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Ingredients
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Makes 24 pieces
Preheat the oven to 180°C, 350F, Gas 4, fan 160. Prepare a 28.x 18cm x 2.5cm deep brownie tin or baking tin. Grease tin and line with greaseproof paper. 
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Preparation time: 15 minutes, plus soaking Cooking time: 25 minutes Serves 4 Approximate cost per portion: £0.88p Calories per serving: 552 Fat per serving 31g INGREDIENTS:
50g (2oz) Kerrygold butter, plus extra for greasing
3 hot cross buns, split in half 50g (2oz) Fair Trade dates, roughly chopped 50g (2oz) Divine Dark Chocolate, roughly chopped 2 large eggs 45g (1 ½ oz) Fair Trade caster sugar 200ml (1/3 pint) whole Jersey milk 200ml (1/3 pint) single cream Finely grated zest of 1 Fair Trade orange |
METHOD:
use a little Kerrygold butter to grease a 1.2 litre (2 pint) baking dish.
1. Spread the remaining butter over the split hot cross buns, then cut these pieces in half. Arrange them in the baking dish, buttered sides up. Sprinkle the dates and chocolate on top. 2. Whisk the eggs and sugar together, then beat in the milk and cream. 3. Pour the mixture through a sieve into the baking dish and sprinkle the orange zest on top. Cover and leave to soak for 15-20 minutes. 4. Preheat the oven to 170°C/fan 150°C/Gas Mark 3. 5. Uncover the baking dish and put it into a roasting tin, then carefully pour enough hot water around the dish to come half way up its sides. Bake for approximately 25-30 minutes. When it is cooked the top will be golden brown and the custard mixture should be lightly set. Top tip: Why not try cooking this recipe with Kerrygold Lighter Unsalted butter and save 2.4g fat/20 calories per portion? This recipe was made using Kerrygold block butter, for more delicious recipes visit http://www.facebook.com/KerrygoldUK |
75g Traidcraft dried mixed fruit
50g Traidcraft raw cane sugar 100g butter 80g caster sugar 1 egg yolk 150g plain flour 1/2 teaspoon baking powder 1 teaspoon mixed spice 1 tsp milk (optional) {Makes approx. 30 biscuits} |
METHOD:
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For one large cake: 230g plain flour 1 ½ teaspoons baking powder A good pinch of salt 175g unsalted butter, softened 175g soft light brown muscovado sugar 4 large free-range eggs, beaten to mix 50g ground almonds 350g mixed dried fruit 100g glace cherries, rinsed, dried and halved 100g bar Divine dark (70%) chocolate, roughly chopped 2 tablespoons milk 450g white marzipan A little apricot jam or sherry for brushing To Decorate: Divine speckled eggs A ribbon http://www.divinechocolate.com/recipes/default.aspx |
Instructions: 1) 20.5cm/8in round, deep cake tin or springform, greased and lined 2) Heat the oven to 180C/350F/Gas4. 3) Sift the flour, baking powder and salt on to a sheet of greaseproof paper and set aside until needed. 4) Beat the butter and sugar until light and fluffy; you can use a wooden spoon or an electric whisk or mixer. 5) Gradually beat in the eggs, beating well after each addition and adding the ground almonds with the last egg. 6) Using a large metal spoon fold in the flour followed by the dried fruit, cherries, chocolate and milk. 7) When thoroughly combined spoon half of the mixture into the prepared tin and spread evenly. 8) Roll-out one third of the marzipan to a circle slightly smaller than the tin. 9) Set in on top of the cake the cover with the rest of the cake mixture. 10) Spread it evenly then make a slight hollow in the centre so the cake rises evenly. 11) Bake in the centre of the oven for 30 minutes then reduce the oven temperature to 170C/325F/ Gas3 and bake for a further 60 to 70 minutes or until a skewer inserted in to the centre of the cake, just down to the marzipan layer, comes out clean. 12 Leave to cool on a wire rack then remove from the tin and discard the lining paper. 13 Roll out two-thirds of the remaining marzipan to a circle to fit the top of the cake. 14 Brush the top of the cake with a little warm apricot jam or sherry and set the marzipan disc on top. 15 Shape the rest of the marzipan into 11 balls and arrange around the edge. 16 Fill the centre with miniature Easter eggs and finish with a ribbon around the cake. |
What you need: 110g (4oz) softened butter 110g (4oz) caster sugar – unrefined works well 175g (6oz) plain flour 2 level teaspoons cream of tartar 1 level teaspoon bicarbonate of soda 2 medium eggs 50g (2oz) ground almonds 150-175g (5-6oz) ripe Fairtrade bananas (but no more or the cake will be heavy) peeled weight, mashed to a puree but not liquidy For the Lemon and Vanilla Glace Icing: 75g (3oz) icing sugar Approximately 1-2 tablespoons lemon juice ¼ - ½ teaspoon vanilla extract ½ teaspoon glycerine http://www.clipper-teas.com/recipes/mrs-simkins-banana-loaf |
What to do: 1.) Preheat oven to 160C (fan oven) or equivalent 2.) You will need a greased 450g (1lb) loaf tin lined with a strip of greaseproof paper. Line your loaf tin with a strip of double thickness greaseproof paper from end to end, with the paper ends sticking up: this will enable you to lift the loaf out easily. 3.) Whiz the butter and sugar together in a food processor until soft and fluffy. 4.) Add the raising agents to the weighed flour. 5.) Sieve a couple of tablespoons of the flour over the butter and sugar mixture and add the eggs on top. Sieve in the rest of the flour and whiz. Add the ground almonds and whiz again. 6.) Finally, add the banana and whiz until smooth and fully mixed. 7.) Spoon into the prepared tin, cover loosely with greaseproof paper and bake for about 40 minutes, or until a skewer inserted into the cake comes out clean. 8.) Leave in the tin to settle for a few moments then remove and cool on a wire rack. 9.) Store in an airtight tin. For the Icing:
1.) The lemon and vanilla flavours work well together and with the banana. Don’t add too much vanilla as it can be overpowering. The consistency of the icing should be fairly thick and spreadable rather than runny. 2.) Sieve the icing sugar into a bowl and stir in the juice and glycerine. 3.) Alternatively, put the icing sugar into the clean, dry, bowl of your food processor and give it a few turns to eliminate any lumps. Add the juice and whiz until smooth. Add a drop more juice if necessary. Finally, add the glycerine and whiz again. 4.) Spread over the top of the cooled banana loaf. |
BANANA & CHOCOLATE CHIP MUFFINS
Makes 7-8 large muffins.
Ingredients 100g plain flour 40g cornmeal 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 90g unrefined (golden) Fairtrade sugar 40g melted butter 1 egg, beaten 2 ripe Fairtrade bananas, well mashed 80ml buttermilk 50g Fairtrade milk chocolate, chopped into small chunks Method
http://www.fairtrade.org.uk/products/recipes.aspx |
CHOCOLATE CAKE WITH CANDIED GINGER
Serves 8.
Ingredients 340g dark Fairtrade chocolate, broken into pieces 142g unsalted butter 125g Fairtrade sugar 50g crystallised or candied ginger, very finely chopped 4 large egg yolks 6 large egg whites 40g plain flour Unsalted butter to grease tin Method
http://www.fairtrade.org.uk/products/recipes.aspx |