Recipes
Recipes
Recipes Using Fairtrade Products
Store Cupoard Orange Cake
Muskat Rice
Chocolate Icing
Chocolate Cherry Cupcakes
Chocolate Brownies
Tiffin:
Ingredients:
8oz crushed digestives
4oz margarine
1oz sugar (FT)
1 tbsp syrup
3 tbsp cocoa
100g raisins (FT)
300g milk chocolate (FT)
12 x 18 inch tin lined with grease-proof paper
1. Melt the margarine, sugar, syrup and cocoa together in a pan.
2. Stir in crushed biscuits and raisins and leave to cool.
3. Put mixture into tin.
4. Pour melted chocolate on top of the mixture and leave to set in fridge.
Ingredients:
125g unsalted butter
100g dark chocolate(FT)
300g marmalade (FT)
150g sugar (FT)
Pinch of salt 2 large eggs, beaten
150g self-raising flour
Icing sugar
20cm round tin, buttered and floured
1. Preheat oven to 180 degrees/Gas Mark 4.
2. Melt the butter in a heavy bottomed pan.
3. When the butter is almost completely melted, stir in the chocolate and leave to begin softening.
4. Take the pan off the heat and stir with a wooden spoon until the butter and chocolate are completely melted.
5. Stir the marmalade, sugar and eggs.
6. Gradually stir in the flour bit by bit.
7. Pour the mixture into the tin and bake for around 50 minutes.
8. Cool on a rack for 10 minutes before turning out.
9. Dust with icing sugar pushed through a tea strainer.
Ingredients:
500ml full-fat milk
500ml double cream
50g sugar (FT)
Pinch of salt
3 tablespoons unsalted butter
150g Arborio rice (FT)
250g Muscat Fresh nutmeg to grate
over 1 ½ litre hob-proof casserole dish
1. Preheat the oven to 150 degrees/Gas Mark 2.
2. Combine the milk, cream, sugar and salt in a measuring jug.
3. In a casserole dish, melt the butter over a medium flame, add the rice and stir well to coat.
4. Add the Muscat and stir, letting the syrupy liquid bubble for a few minutes.
5. Pour in the milk mixture, stirring as you do so.
6. Let it come back to a gentle bubble, stir well again and grate over the fresh nutmeg.
7. Put in the oven and bake for around 2 hours, but check every 10-15 minutes after around 1½ hours. The rice should have absorbed the liquid, but still have a voluptuous creaminess about it. 8. Remove from the oven and leave to cool for at least ½ hour before serving.
Chocolate Icing:
Ingredients:
125g dark chocolate (FT)
75g unsalted butter
2 large eggs, beaten
500g icing sugar
1 tsp vanilla extract
1 tbsp dark rum
(Note - you can easily fiddle around with the ingredients, replace the vanilla with orange or lemon extract, replace the rum with brandy or, if you're cooking for children, even get rid of the alcohol and add a tablespoon of water.)
1. Melt the chocolate and the butter in the microwave.
2. Beat in the eggs.
3. Sieve in the icing sugar.
4. Stir in the vanilla and rum.
5. Leave to cool before using.
Chocolate Cherry Cupcakes: Makes 12
Ingredients:
125g soft unsalted butter
100g dark chocolate, broken into pieces (FT) 300g cherry jam
150g sugar (FT) Pinch of salt
2 large beaten eggs
150g self-raising flour
12-bun muffin tin and cases
For the icing:
100g dark chocolate (FT)
100ml double cream
12 natural-coloured glace cherries (You can use different types of jam, like raspberry or FT strawberry jam in this recipe.)
1. Preheat the oven to 180˚C/Gas Mark 4.
2. Begin to melt the butter in a heavy-bottomed pan.
3. When the butter is almost completely melted, add the chocolate.
4. Leave to begin softening, then take off the heat and stir until smooth.
5. Add the jam, sugar, salt and eggs and stir in.
6. Stir in the sieved flour a little at a time.
7. Scrape and pour the mixture into the muffin cases and bake for around 25 minutes.
8. Cool in the pan on a rack for ten minutes before turning out.
9. When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in the saucepan.
10. Bring to the boil; remove from the heat and then whisk - either by hand or electricity - until thick and smooth.
11. Ice the cupcakes, smoothing the tops with the back of a spoon and stand a cherry in the centre of each.
Chocolate Brownies: Makes a max of 48.
Ingredients:
375g soft unsalted butter
375g best-quality dark chocolate (FT)
6 large eggs
1 tbsp vanilla extract
500g sugar (FT)
225g plain flour
1 tsp salt
300g chopped walnuts.
Tin measuring approx 33 x 23 x 5 ½ cm
(Note - this is another recipe where you can fiddle around with the ingredients. Try adding chocolate chips or buttons, shredded coconut or Jordan's Original Crunchy cereal.)
1. Preheat the oven to 180˚C/Gas Mark 4. Line your tin (the edges as well as the base) with foil, parchment or Bake-O-Glide.
2. Melt the chocolate and the butter together in a large heavy-based pan.
3. In a bowl or wide-mouthed measuring jug, beat the eggs with the sugar and vanilla.
4.Measure the flour (sieved) and salt into another bowl.
5. When the chocolate has melted, allow to cool before beating in the eggs, the sugar, then the nuts and the flour.
6. When the mixture is smooth, scrape it out of the saucepan and into the lined pan.
7. Bake for around 25 minutes. When it's done, the top should be dried to a paler brown speckle, but the middle still dark and gooey. Be careful not to over bake, keep checking them, because gungy brownies can become dry brownies in only a few minutes.
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