Fruit cakeBanana muffinsChocolate potsCarrot cakeVanilla fudgePumpkin muffinsSultana teacakes  |  Honeyed baklava

Fruit cake by Christina Stringer, Ealing Fairtrade Group volunteer

fruit cake

Christina says this is a wonderfully easy and reliable recipe…

  1. Put oven on to Mark 3 / 150C / 300F
  2. Bring to boil in a fairly large saucepan:

340g Fairtrade mixed dried fruit
175g Fairtrade sugar, white or brown
175g glace cherries, halved
115g butter
120g Fairtrade fresh pineapple, finely chopped (or drained tin chopped)

  1. Let this cool and then add:

2 eggs
230g self raising flour
1 tsp mixed spice or cinnamon
grated rind of a Fairtrade lemon or orange

  1. Mix thoroughly together and put in a nonstick or lined 8″ cake tin and cook in oven for 1½-2 hours. Next, eat!

Fairtrade Banana muffins, by Emily Heath, Ealing Fairtrade Group volunteer

These muffins are beautifully light and delicate, with a wonderful banana aroma.

Fairtrade banana muffins

Ingredients:

1 1/2 cups plain flour
3/4 cup Fairtrade sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
4 ripe mashed Fairtrade bananas
2 large free range eggs
1/2 teaspoon pure vanilla extract
12 banana chips, for garnish (optional)

  1. Preheat oven to 350F (180C). Line a standard 6-cup muffin pan or 12-cup fairy cake pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  1. Beat together butter, mashed bananas, eggs, and vanilla. Gradually mix in the flour mixture, scraping down the sides of the bowl to make sure everything is combined. Spoon mix equally between each muffin case. Fairtrade chocolate chips can also be added at this point for a tasty variation.
  1. Bake for 25-30 minutes until the tops are lightly golden and set. Allow the muffins to cool in the tin for 15 minutes, then remove and allow them to cool completely. Decorate with a banana chip and frosting if desired. Makes 6 muffins or 12 fairy cakes.

Chocolate pots, by Emily Heath, Ealing Fairtrade Group volunteer

Chocolate pots

A gorgeous sponge pudding oozing with a molten chocolate centre…

50g/20z butter, plus extra for greasing
1 tbsp ground almonds, plus extra for dusting
100g/4oz milk or dark Fairtrade chocolate, broken in pieces
1 medium egg yolk
1 medium egg
2 tbsp golden caster Fairtrade sugar
4 tbsp Baileys
icing sugar to dust

  1. Preheat oven to 230C/Gas 8/fan oven 210C. Butter two large ramekins or heatproof coffee cups and dust with ground almonds. Melt the
    chocolate and butter together.
  1. Whisk the whole egg, yolk and sugar until light and pale then gently fold in the chocolate and butter mixture, ground almonds and Baileys.
    Divide between the ramekins. Bake for ten minutes until puffed up and just set.
  1. Dust with icing sugar and serve immediately.

 

Superb Carrot cake, from ‘Fast Cakes’ by Mary Berry

Carrot cake

Making time about 10 minutes

Baking time about 11/4 hours


8oz (225g) self-raising flour
2 level teaspoons baking powder
5oz (150g) light soft brown Fairtrade sugar
20z (50g) walnuts, chopped
4oz (100g) carrots, washed, trimmed and grated
2 ripe Fairtrade bananas, mashed
2 eggs
1/4 pint (150ml) sunflower oil

 

  1. Heat the oven to 350F, 180C, gas mark 4. Grease and line a 8-inch (20cm) round cake tin with a circle of greaseproof paper.
  1. Sift together the flour and baking powder into a large bowl and stir in the sugar. Add the nuts, carrot and banana and mix lightly. Then make a well in the
    centre, add the eggs and oil and beat well until blended.
  1. Turn in the tin and bake in the oven for about 1 1/4 hours until the cake is golden brown, and it is shrinking slightly from the sides of the tin. A warm
    skewer pierced into the centre should come out clean. Turn out, remove the paper, and leave to cool on a wire rack.

Optional topping – very rich but very tasty too!


3oz (75g) soft butter or margarine
3oz (75g) rich cream cheese
6oz (175g) icing sugar, sieved
1/2 teaspoon vanilla essence

Place all the ingredients together in a bowl and beat well until blended and smooth. Spread over the cake and rough up with a fork. Leave in a cool place to harden slightly before serving.

Vanilla Fudge, by Christina Stringer, Ealing Fairtrade Group volunteer

vanilla fudge

You will need:

450g/1lb Fairtrade granulated sugar
397g/14oz can sweetened condensed milk
50g/2oz butter (can use marge but butter tastes better)
150ml/1/4pint water
1 tsp vanilla essence

  1. Grease a 20cm/8inch square sandwich tin. (Any old tin will do, it just makes thinner pieces if
    the container is larger)
  1. Put everything in a big, solid saucepan. Stir over a low heat until sugar has completely dissolved.
    Bring to the boil (watch it carefully as it gets near boiling as it can rise up suddenly in a froth). Boil steadily,
    stirring only occasionally to prevent the mixture burning, until it reaches ‘soft ball’ stage or 114C/238F.
    If it does go dark at the bottom and stick don’t despair, it can usually be stirred in.
  1. Remove from heat and beat until the mixture just begins to thicken and becomes opaque. Pour into tin.
  1. Leave until almost set, cut into pieces with a sharp knife and separate when cold.

Soft Ball

When a little bit is dropped into cold water you can gather it together into a soft but coherent lump/ball. Usually takes 15 – 30 mins boiling.

Fairtrade spiced pumpkin muffins, a recipe by the Acton Kid’s Cookery School


150g pumpkin
1 dessertspoon Fairtrade soft brown sugar
1 dessertspoon Fairtrade caster sugar
1 dessertspoon vegetable oil
1 dessertspoon sour cream or natural yoghurt
1 egg
1 tsp Fairtrade ground ginger
1 tsp Fairtrade ground cinnamon
½ tsp Fairtrade allspice
A pinch of Fairtrade ground nutmeg
1 tsp baking powder
3 heaped dessertspoons self-raising flour

Preparation time 10 mins
Cooking Time 15 Mins

Oven temperature 200°C/Gas6

  1. Preheat the oven to200°C.
  1. Line the muffin tin with muffin cases (this mixture should make at least 4 muffins).
  1. Cut the pumpkin into small cubes then cook until soft in a pan of boiling water.
    When cooked drain off the water and add the squash to the mixing bowl and mash it into a pulp with a fork.
  1. Add the sugars, oil, sour cream or yoghurt, and the egg to the mashed pumpkin, then whisk them all together
    (this should create a very sloppy orange mixture).
  1. Stir in all the spices, and then add in the baking powder and flour, mix well to create a thick batter.
  1. Divide this mixture between the muffin cases then bake in the oven for 15 minutes until the muffins are golden
    and well risen. Allow to cool before serving.

 

Fairtrade sultana teacakes, a recipe by the Acton Kid’s Cookery School

sultana teacakes


3 dessert spoons Strong brown flour
2 dessert spoons Strong white flour
1 tsp fast action yeast
2 tsp Fairtrade caster sugar
3 dessertspoons Fairtrade sultanas
1 dessertspoon mixed peel
1 tsp Fairtrade ground ginger
¼ tsp Fairtrade ground nutmeg
½ tsp Fairtrade ground cinnamon
1 dessertspoon milk (optional)
1 egg beaten

 

Preparation time 10 mins

Cooking Time 15 Mins

Oven temperature 200°C/Gas6

  1. Preheat the oven to 200°C.
  1. Measure both the flours into a mixing bowl, add the yeast and the sugar.
  1. Add the sultana, mixed peel, ginger, nutmeg and cinnamon to the bowl and stir them all together.
  1. Make a well in the centre and add the milk then add enough warm water to bring together all the ingredients together to make a dough. The dough should be smooth and soft but not sticky.
    If it gets too wet add a bit more flour into the mix.
  1. Knead the dough on a floured work surface for 5 minutes until it is really soft then divide the dough in two. Shape each half it into a round ball and then flatten each one slightly
    until the dough is about 2 cm high.
  1. Glaze with a little egg then bake in the oven for 15 minutes.
  1. To serve: allow the rolls to cool, then slice them in half and toast the cut side. Spread with butter or margarine and enjoy.

Honeyed Baklava

Honeyed Baklava

Crisp layers of pastry, nuts and sticky Fairtrade honey syrup…

Ingredients

450g fil pastry, fully defrosted
400g nuts: walnut pieces, unblanched almonds, shelled unsalted pistachios
2 tablespoons Fairtrade caster sugar
1 teaspoon ground cinnamon
175g unsalted butter, melted

For the syrup:

325g Fairtrade caster sugar
300ml water
2 small cinnamon sticks
1 tablespoon lemon juice
3 tablespoons Fairtrade honey

  • Heat oven to Gas 4 / 180C / 350F
  • Prepare a roasting tin or baking tin (not loose-based, about 22x30cm, greased with butter

Chop the nuts in a food processor – one type at a time works best – until they look like coarse breadcrumbs. Tip the nuts into a large heavy dry frying pan and stir over a low heat for 4 to 5 minutes, until the nuts are just starting to colour. Take care, as they will quickly scorch, so it’s best to slightly undercook them. Remove the pan from the heat and stir in the sugar and cinnamon.

Unwrap and unfold the pastry. Cover the base of your tin with 1 layer of pastry – you may need 1 or 2 sheets slightly overlapping, depending on the brand of pastry. Leave the excess pastry hanging over the sides of the tin for now. Brush lightly with melted butter. Continue layering with the pastry and brushing with butter until you have 6 layers of pastry in the tin. Sprinkle with a third of the nut filling. Cover with 2 more buttered layers of pastry. Sprinkle half the
remaining filling on top, and cover with another 2 buttered layers of pastry. Sprinkle the remaining nut filling evenly over the top layer.

Fold in any overhanging edges of pastry, lightly brushing with melted butter as you go, then set the rest of the pastry sheets on top, buttering them as before. If necessary, trim and neaten up any untidy or overhanging pastry with kitchen scissors. Using a sharp knife, cut the baklava into diamonds – it’s easier to do this before baking. Sprinkle the top lightly with cold water and bake in the heated oven for 15 minutes. Increase the heat to gas 5 / 190C / 375F and cook for a further 15 minutes, until the pastry is crisp and a good golden brown.

While the baklava is baking, make the honey syrup. Put the sugar and water into a pan and heat gently until the sugar has dissolved. Bring to the boil, then add the cinnamon sticks, lemon juice and the honey. Simmer gently for 10 minutes, until slightly syrupy. Remove from the heat and leave to cool for 10 minutes. As soon as the baklava comes out of the oven, pour the hot syrup over it and leave until fully absorbed and cool before serving. The flavour deepens as the bakalava matures, so if possible make it a day or so in advance of serving.

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