And I thought you all might like to see what she said, because we are, of course, not only massively interested in delicious cooking but we are all supportive of Fairtrade.
So, read on and see if you can do something. After all, baking is not just for tea-time….
To encourage fairer baking, Tate & Lyle and cupcake queen and author Lily Vanilli, have developed a trio of delicious and unusual recipes using Fairtrade ingredients, which I am delighted to share with you. You’ll probably be aware that the Fairtrade mark is the only independent consumer label that ensures farmers in developing countries receive an agreed and stable price for the crops they grow that covers the cost of sustainable production… so it deserves support
2. Turn heat down to 180c
3. Mash bananas with honey in a small bowl and set aside
4. Sift together all the dry ingredients into a large bowl – flour, sugar, baking powder, salt
5. Cut butter into small chunks and add to the dry ingredients, blend with an electric mixer on medium speed until evenly incorporated
6. Add eggs, one at a time, beating after each addition
7. Mix in the banana/honey mixture, spices and Brazil nuts to taste
8. Spoon into cupcakes cases, filling almost to the top
9. Bake in preheated oven for 15 mins or until a toothpick inserted in the centre comes out clean
10. Remove and leave to cool in the pans for approx 3 mins – then transfer to a cooling rack and leave to cool completely.
1. Beat the butter until smooth, then add half of the sugar, the double cream and the honey
2. Continue beating, slowly adding the rest of the sugar to achieve a smooth, even texture
3. Ice each cooled cupcake with a thick swirl of frosting and top with strips of cooled bacon and chopped Brazil nuts.
1. Bring ale to the boil in a saucepan. Remove from the heat and stir in the cocoa. Leave to cool until it reaches room temperature
2. Sift together the flour, salt and baking soda and set aside
3. Cream the butter and sugar together with an electric mixture until very light and fluffy (about 5 mins)
4. Add the egg and beat until just incorporated
5. Beat in the cooled ale/cocoa mixture
6. Add the sifted dry mixture in three parts, alternating with the buttermilk in two parts – beginning and ending with the dry and beating after each addition
7. Spoon the batter into a baking tray lined with cupcake cases (2/3 of the way full)
8. Bake in preheated oven for 15 mins or until a toothpick inserted into the centre comes out clean
9. Cool briefly in the pans and then transfer to a wire rack until cooled completely.
2. Beat the butter until smooth
3. Add the vanilla, ale/cocoa mixture and half the icing sugar and continue to beat. Gradually add all of the sugar – beating continuously until you reach a consistency you like
4. Spread onto cooled cupcakes and top with shavings of Fairtrade chocolate and Brazil nuts. Or do as I did and just add more chocolate!
1. Sift together the flour, baking soda and salt
2. Melt the butter in a saucepan and heat, stirring continuously until brown bits begin to form at the bottom of the pan (approx 5 mins)
3. Beat the melted butter together with the light brown sugar and granulated sugar until smooth
4. Add the egg & egg yolk and beat to incorporate into sugar/butter mixture
6. Add lemon zest, chocolate and Brazil nuts to taste
7. Roll dough into 2 inch diameter balls and lay on a lined baking sheet, approx 2 inches apart, bake in preheated oven 15 mins or until brown around the edges and soft in the centre.
So what do you think? Fancy a try at any of these? It’s not just for our own enjoyment – well, it is, but think of the greater good – this is your chance to help Fairtrade!
(Oh, and have something nice for tea!)