1Baking Pack

Baking PackThe Silver Line is a registered charity in the UK. Registered Charity No. in England & Wales 1147330. Registered Charity No. in Scotland. SCO44467. Company No. 8000807

2Baking Pack

Baking PackThank you so much for deciding to raise money for The Silver Line.

Everyone loves a tasty treat now and again. A mid-morning snack with your coffee, or a little something with that afternoon cuppa. Baking is fun and it’s a great way to fundraise for the Silver Line. Taking what you have made into your office or workplace, and asking for a donation for each item will add up surprisingly quickly. It’s also a great activity to do with children at the weekend or during school holidays.

Why support The Silver Line?Loneliness in older age is something about which most people probably don’t give a second thought as we go about our daily lives. So it can be a shock that few of us anticipate, and certainly don’t plan for. Yet many older people living in the UK go for days, and in some cases weeks, without seeing or talking to anyone. Their friends and family may have died or moved away, or perhaps they are caring for a husband or wife and feel emotionally isolated.

Loneliness is intensely painful. Figures from the Department of Health indicate that it is as dangerous as obesity or smoking 15 cigarettes a day. Socially isolated and lonely adults are more likely to undergo early admission into residential care or hospital, and twice as likely to develop Alzheimer’s disease as those who are socially active.

“Sometimes I don’t see anyone all day, and the wireless isn’t really company. I heard about The Silver Line but wasn’t sure it was for me. I only wish I had called sooner. They are all so lovely. I can call them anytime I want to, even in the night. Someone cares again.”

For the first time in history, there are 11m people over the age of 65 in the UK. Yet one million older people say they are always or often lonely, and over a third of older people say television is their main form of company.

The Silver Line is the only confidential, free 24-hour helpline offering information, friendship and advice for older people, available at any time every day and night of the year. Our premise is simple; there’s no question too big, no problem too small, and no need to be alone.

In the first 20 months of operation we answered more than 500,000 calls. The reasons for calling are varied but the overriding common thread is loneliness; 53% of callers have literally no one to speak to.

£5 will pay for a call with an older person who may not have spoken to another human being all week

£50 will pay to recruit and train a volunteer to become a Silver Line Friend

£100 will pay for one caller to be befriended for one year

£250 will pay for one caller to be supported by the helpline and their own Silver Line Friend for one year

The difference your fundraising will make...

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Getting startedThere are plenty of fun ways to raise money, your imagination is the only limit!

Where and when Decide where you will be holding your bake sale – at work, home, school, local venue, club or elsewhere. Then pick a date upon which you know substantial numbers of your intended audience will be available.

TimePick a time of day when people might be a bit peckish, and are likely to want to buy. Mid morning or afternoon are usually good times to hold sales!

PermissionIf the sale is to be held on private property, please make sure you have the appropriate permission to do it.

ThemeHolding a bake sale for The Silver Line is a good reason in itself but adding a theme to make it even more fun may help to encourage sales. Notable dates or days for example – Valentine’s Day, Easter, Halloween, Bonfire Night, May Day, Friday treats, Wimbledon afternoon tea – or you can even come up with your own, the more quirky or audience relevant the better.

HygieneKeeping the highest possible standards of safety and hygiene are essential. The Food Standards Agency has tips for staying hygienic and safe in the kitchen (www.food.gov.uk).

Five tips for success:

1. Make sure people know about it Advertise your event as far and wide as possible. Put up one of our special posters in your workplace (with permission), send invitations by email, and use social media channels to get the word out.

2. Get others involvedAsking friends and family to help will mean there are more cakes, cookies and desserts to sell. And those who don’t bake will probably want to buy!

3. Offer drinks with your bakesNot only is this another way to make some extra money, when people aren’t thirsty they are likely to buy more items.

4. Presentation and takeawaysIt might sound obvious but if your items are nicely presented, you will definitely sell a lot more. A cakes stand, eye catching cupcake cases, a silver platter, a nice tablecloth, or even napkin lined wicker baskets for example are all touches which are worth adding and will impact your success. Before you start selling don’t forget to take a photo and then share it on Facebook, Twitter and Flickr. Not only will it be a nice reminder of what you have achieved, it may help to inspire others to hold their own sale. And if you buy a few paper bags or boxes, people can take away some extras for friends and family, or save them for another treat later in the day.

5. Don’t give your bakery items a pricePeople often pay more if they don’t know the price for each item! Another approach is to ask people to pay a fee per head and then guests can eat as much as they would like.

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“Silver Line it”Send out some Silver Line invitations to let people know when and why you are holding the sale. You may of course wish to design your own, but we have included some in this pack for you to print should you prefer.

We have also included some labels for your bakes, and some bunting which you can string up or simply use to decorate the table. Remember to be aware of any food allergies so that you can bake and label accordingly.

Collecting moneyfrom your bake saleWe can provide Silver Line money boxes for you to collect money at your sale. To order one please call Chris on 020 3793 9182 or email fundraising@thesilverline.org.uk.

You’re invited to a Bake Sale

in support of The Silver Line

Dear

Date Time

Party address

RSVP to Telephone

“I used to go for days without

speaking to anyone before I

had The Silver Line to call”

www.thesilverline.org.uk

The only free, confidential 24 hour Helpline

for lonely and vulnerable older people available

every day and night of the year.

5Baking Pack

Promote your eventOn the followings pages are items for you to print out and use to promote your baking event, and assist with your fundraising.

Page 6 – Poster Please print and write on the A4 poster your event’s details. Feel free to print out as many copies of the poster as you would like, just make sure you seek permission before placing the poster on any private property – thank you.

Page 7 – InvitesPlease print and cut out each invite. Remember to include all your event’s details and supply an invite to each guest, asking them to kindly attend your bake sale in support of The Silver Line. There is also a fillable PDF version of the invite, which is suitable for emailing out to your invited guests. To request one please email fundraising@thesilverline.org.uk.

Page 8 – LabelsAfter you print and cut out your labels, fold down the middle (along the dashed line). Write on the front the cake’s name, price, or whether it has been made with special ingredients, such as gluten, dairy, wheat or nut free – thank you.

Page 9 – BuntingPlease print several copies of this sheet and cut out each triangle. Use tape (or a stapler) to fix the top of each triangle to a piece of string to create colourful and fun bunting. The bunting can then be used for table decoration or to promote your event – be creative and have fun!

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The only free, confidential 24 hour Helpline for lonely and vulnerable older people available every day and night of the year.

If you would like more information call 020 3793 9182 website: www.thesilverline.org.uk

Bake Sale raising funds for The Silver Line

The Silver Line is a registered charity in the UK. Registered Charity No. in England & Wales 1147330. Registered Charity No. in Scotland SCO44467. Company No. 8000807.

“I used to go for days without speaking to anyone before I had The Silver Line to call”

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8Baking Pack

Labels

Registered charity no. 1147330

Registered charity no. 1147330

Registered charity no. 1147330

Registered charity no. 1147330

Registered charity no. 1147330

Registered charity no. 1147330

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Bunting

10Baking Pack

Have fun and stay safeThere are laws governing all charity fundraising. Whatever you decide to do, please do it safely.

The Silver Line cannot accept liability for any loss, damage or injury as a result of fundraising for us. It’s essential you make sure your event is safe for all involved and if you have any questions or want to check on anything, please do get in touch.

• Conduct a risk assessment to ensure you have planned for the safety of participants. There’s further information from the Health and Safety Executive at www.hse.gov.uk

• Participants should be fully briefed about the event, including (where relevant) any risks, fitness requirements, special equipment or clothing and standards of behaviour expected.

• Please take extra time to plan fundraising activities involving children. This includes providing adult supervision, permission from the child’s parents/guardians for the child to take part and background checks where adults are to have unsupervised access to children.

• You may need insurance cover for your event – for example, public liability insurance. This type of insurance protects you from unexpected financial loss like accidents or injuries.

Raffles and lotteriesA raffle is an easy and effective way to raise money as part of your fundraising. However depending on the type of raffle you may need a licence.

You don’t need a licence when a raffle is not the main focus of your event. The ticket sales and announcement of the results must be carried out during the event. No more than £500 can be spent on buying prizes, although there is no limit on the value of donated prizes, and no more than £100 can be deducted from ticket sales to cover overheads.

If you hold a larger raffle where, for example, tickets are sold over a period of time before the draw takes place, the raffle must be registered with the local authority. If ticket sales exceed £20,000 you must register with the Gambling Commission. As lotteries are governed by many rules, we recommend you speak to your local Licensing Authority for advice before organising one.

Food hygieneMake sure food is stored, prepared and cooked hygienically. Visit www.food.gov.uk for further guidance.

AlcoholIf you want to sell alcohol at your event you will need a licence. If the venue already has a licence, then you will be covered, but please do check.

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Paying in your donations from your bake saleOnce you have raised your donation for The Silver Line, it is easy to get the money to us.

OnlineThe fast and secure way to pay in your fundraising. Visit: www.thesilverline.org.uk/donate

By phoneIf you would prefer to pay over the phone using a debit or credit card, please call us on 020 3793 9182.

Paying in chequesSend a cheque made payable to “The Silver Line” to 19-23 Featherstone Street, London EC1Y 8SL. Please remember to include a cover note making reference to your event and telling us how much you have raised in total as we would like to thank you.

Paying in cashWe can send you a paying-in slip to pay donations directly to into our bank account at your local Barclays branch. Other banks may charge you a small fee. Please note that for payment directly into the bank we may have difficulty linking the payment to you and thanking you. Please do contact the fundraising team if you would like to be thanked on 020 3793 9182 or email fundraising@thesilverline.org.uk.

Please remember to return any tins and buckets to us as they can be used by other supporters, which helps us to save money.

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Thank you so much for all your hard work in organising a bake sale. The Silver Line relies entirely on voluntary donations and we would not be able to support lonely and isolated older people without the support of people like you.

Your donations will help us continue to be there for everyone who needs us.

Facebook www.facebook.com/thesilverlineuk

Twitter twitter.com/TheSilverLineUK

YouTube Search: The Silver Line YouTube

How we can help youThis pack is intended as a resource for basic tips. We have kept it brief so that we do not overload you with information. We would be delighted to help you throughout your fundraising with advice,

signposting, materials and expertise, so please do call or email at any time for help or with any questions that you may have.

Phone the fundraising team on 020 3793 9182 or email fundraising@thesilverline.org.uk

Thank you

The Silver Line is a registered charity in the UK. Registered Charity No. in England & Wales 1147330. Registered Charity No. in Scotland. SCO44467. Company No. 8000807

Our callers have said:“The hours are so long in the night – sometimes I’m frightened, sometimes unwell, so it’s always nice to know someone is there to give some sort of human contact.”

“The Silver Line is a marvellous thing. If you’re not joining clubs and activities, all you have left is talking. Talking is so important.”

13Baking Pack

Recipe suggestionsYou may have tried and tested family favorites or be a regular baker and know exactly what to make. But just in case you need some inspiration we have included a few recipes to get you started. There should be something for everyone, even those who have never baked before.

Lemon Biscuits

You will need:• 125g butter,

softened• 150g caster sugar• 1 egg• 1 tbsp lemon zest• 1½ tsps fresh

lemon juice

• ¾ tsp vanilla extract• ½ tsp baking

powder• ¼ tsp bicarbonate

of soda• 150g plain flour• 50g flaked almonds

Easy instructions:Pre-heat oven to 180 °C / gas mark 4. Beat butter and sugar in large bowl with electric mixer until fluffy. Beat in remaining ingredients except flour until well blended. On low speed, beat in flour just until blended. Drop rounded teaspoonfuls 3cm apart on ungreased baking trays. Sprinkle with sugar or almonds. Bake 10-12 mins until edges are lightly browned. Cool on baking tray for 1 min before removing to wire rack to cool completely. Store in airtight container at room temperature for up to a week.

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Koulourakia

Mocha Cookies

You will need:• 225g butter,

softened• 150g caster sugar• 1 egg• ½ tsp vanilla extract

• ½ tsp almond extract

• 275g plain flour• 1 egg, beaten

You will need:• 80g flaked almonds• 5 tbsps instant

coffee granules• 2 tbsps hot water• 325g plain flour• ¾ tsp bicarbonate

of soda

• ½ tsp salt• 110g butter,

softened• 250g caster sugar• 1 tsp vanilla extract• 2 eggs• 340g plain

chocolate chips

Easy instructions:Pre-heat the oven to 200 °C / gas mark 6. Grease baking trays or line with parchment. In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in vanilla and almond extracts. Blend in flour to form a dough. You may have to knead by hand at the end. Take a teaspoon of dough at a time and roll into twists or ‘S’ shapes. Place cookies 2-5cm apart onto the prepared trays. Brush with beaten egg. Bake for 10 mins in pre-heated oven, or until lightly browned and firm.

Easy instructions:Pre-heat oven to 180 °C / gas mark 4. Toast almonds in oven for 10 mins or until lightly brown. Dissolve coffee in 2 tablespoons hot water. In separate small bowl mix flour, bicarbonate of soda and salt. Beat butter and sugar with an electric mixer at medium speed until fluffy. Pour coffee, vanilla and eggs into butter mixture and mix well. Reduce mixer speed to low and slowly pour flour mixture into butter mixture. Fold chocolate chips and almonds into batter. Drop teaspoonfuls onto an ungreased baking tray, 7.5cm apart. Bake for 10 mins.

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Vanilla Cookies

Chocy Cookies

You will need:• 75g unsalted butter• 1 egg, beaten• 275g plain

flour, sifted

• 30ml golden syrup• 1 tsp baking power• 100g caster sugar• ½ tsp vanilla extract

You will need:• 225g unsalted

butter• 300g caster sugar• 2 eggs• 1 tsp vanilla extract• 250g plain flour• ½ tsp bicarbonate

of soda• ¼ tsp salt• 55g unsweetened

cocoa• 120g chopped

walnuts• 340g plain

chocolate chips

Easy instructions:Pre-heat oven to 170 °C / 150 °C fan. Put all dry ingredients into large mixing bowl. Add butter and rub this into to the dry ingredients with fingertips until it looks like breadcrumbs (you can do this in a food processor if you prefer). Add beaten egg, golden syrup and vanilla. Mix well until mixture forms a ball. Rest in the fridge for about half an hour. Lightly dust a surface with flour and roll out batter until it’s about ½ cm thick. Using cooking cutters cut out biscuits. With remaining dough, re-knead, roll out and cut biscuits until you have used it all. Cook biscuits for about 12-15 mins until lightly golden. Transfer onto a wire rack and leave to cool before icing if you want to!

Easy instructions:Pre-heat oven to 180 °C / gas mark 4. In large mixing bowl, cream butter and sugar until light and fluffy (about 10 mins). Add eggs one at a time and mix. Add vanilla and mix thoroughly. In a plastic food bag, place the plain flour, bicarb, salt and cocoa powder. Seal bag and shake to combine until no separate ingredients show. Add flour and cocoa mix to creamed butter and sugar. Mix together until dough appears completely combined (about 3 mins). Add all walnuts and chocolate chips and stir into the dough. Drop spoonfuls onto an ungreased baking tray, or roll into balls, place about 5cm apart on the tray, and flatten slightly with your fingers. Bake for 11 minutes at 180 °C / gas mark 4. Don’t over bake! The cookies will appear to be just barely firm with a sheen to their surfaces. Allow to cool on the sheet for a minute before removing to a cooling rack to cool. Store in airtight containers.

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Chocolate Truffles

You will need:• 225g butter, melted• 400g of brown

sugar (or more depending on taste)

• 1 tbsp vanilla extract• 4 eggs• 225g plain flour

• 140g unsweetened cocoa powder

• 1 tsp salt• ¼ tsp baking

powder• 125g mini

chocolate chips

You will need:• 200g tub cream

cheese, softened• 350g icing

sugar, sifted• 500g plain

chocolate, melted• 1½ tsp vanilla

Easy instructions:Pre-heat oven to 180 °C / gas mark 4. Lightly grease and flour a 23x30cm baking tin. Beat butter, sugar and vanilla. Add eggs one at a time. Sift flour, cocoa, salt and baking powder and add to mixture. Beat slowly until flour and butter mixtures are incorporated, add chocolate chips then mix again. Pour into baking tin, bake for 20 mins or until a skewer poked into centre comes out clean. The brownie will be crumbly if you eat it right away so let it cool and it will be chewy!

Easy instructions:In a large bowl, beat cream cheese until smooth. Gradually beat in icing sugar until blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 2.5cm balls.

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Ultimate Brownies

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You will need:• 150g Strong

English Cheddar or Red Leicester

• 40g butter, softened• 160g plain flour• 1½ tsps salt

• ½ tsp mustard powder (optional)

• Milk, as required

Easy instructions:Grease a large baking tray with butter. Pre-heat the oven to 190 °C / gas mark 5. Grate cheese and place in a mixing bowl. Cut the butter roughly into cubes and cream the two together. Add the flour and salt. If you like, add ½ teaspoon powdered mustard, for a stronger flavour. Mix ingredients together to make a dough.Add milk in small amounts until it comes together. Put a small amount of flour onto the mixture (too much and you’ll dry it out) and lightly knead. On a lightly floured surface, roll out the dough to a thickness of 3mm. Cut off rough edges to make a square/rectangle. Cut into longish strips. Hold both ends of a strip and twist one of your hands to make a twist in the strip, then transfer to the baking tray. Do this for all the strips and repeat until all the dough is used. If you want a shiny glaze on your cheese straws, use a pastry brush to distribute small amounts of egg over each cheese straw. Place in oven for 15 minutes or until the cheese straws have puffed up and are golden-brown. Carefully remove from the baking tray and serve when cool enough to eat!

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Classic Cheese Scones

You will need:• 225g plain flour • 2½ tsps baking

powder• 1 pinch salt• 1 pinch black pepper

• 1 pinch mustard powder, cayenne or paprika (optional)

• 50g butter, cut into small chunks

• 125g extra

mature Cheddar cheese, grated

• 140ml milk• milk to glaze• flour, for dusting

(if required)

Easy instructions:Line a baking tray with parchment and place in a pre-heated oven (220 °C / gas mark 8). In a large bowl, mix together the flour, baking powder, salt, pepper and mustard powder/cayenne/paprika (if using). Rub butter into flour, until resembles fine breadcrumbs. Add cheese and stir. Add the milk, stir briskly with a blunt knife. From this stage onwards, try to work as fast as possible. Quickly form a ball of dough with your hands, without handling the dough too much. On a lightly floured surface, roll the dough1.5-2cm thick. Using a 5cm round pastry cutter, stamp out rounds; place onto the prepared tray. Re-roll dough, again trying to handle as little as possible and repeat until the dough has been used. Brush with milk. Transfer the tray into middle of oven for 20-25 mins or until well risen and evenly browned. You may need to rotate tray halfway through cooking. Transfer to wire rack to cool or 5-10 mins before eating.

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18Baking Pack

Oatcakes

Cinnamon Rolls

You will need:• 85g margarine• 110g plain flour• ½ tsp salt

• 1 tsp baking powder• 225g oats• cold water, to

bind dough

You will need:• 15g (½ oz) dried

active baking yeast• 7 tbsps caster sugar • 1 tbsp salt• 450ml warm water • 800g plain

flour, divided

• 2 eggs• 5 tbsps

vegetable oil• 8 tbsps caster sugar• Dsp ground

cinnamon

Easy instructions:Pre-heat oven to 190 °C / gas mark 5. Grease a baking tray. In a large bowl rub margarine into flour until mixture resembles fine breadcrumbs. Add salt, baking powder and then oats. Add enough cold water to bind dough, but do not add so much as to make it sticky. Turn oatcake dough out onto floured surface and roll out. Cut into discs and place on the prepared baking tray. Bake for 15-20 mins until firm.

Easy instructions:In a large mixing bowl, dissolve yeast and 7 tablespoons sugar in warm water. Stir in salt and half of flour. Beat for 2 minutes, then beat in eggs and oil. Stir in remaining flour, a little at a time, beating well after each addition. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth. Lightly oil a large bowl, place dough in it and turn to coat with oil. Cover with a damp cloth and let it rise in a warm place until doubled in volume (about 40 mins). In a small bowl, stir together remaining sugar and 1 dessertspoon cinnamon.Divide the dough into 12 equal pieces. Roll each into a log and roll in cinnamon sugar mixture. Then roll the log into a pinwheel. Place the pinwheels in lightly greased 9x13 in baking tin. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, Pre-heat oven to 180 °C / gas mark 4. Bake for 30 minutes, until golden.

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Banana Muffins

Bagels

You will need:• 125g plain flour• 1 tbsp baking

powder• ½ tsp bicarbonate

of soda• ¼ tsp salt• 225g mashed

ripe banana• 4 tbsps caster

sugar• 60g half fat

crème fraîche• 1 egg• ½ tsp vanilla extract

You will need:• 450g (1 lb) strong

white (bread) flour• 1½ tsp salt

• 1 sachet easy-blend dried yeast, about 7g

• 3 eggs• 1 tsp clear honey

• 2 tsp sunflower oil• 200 ml tepid water

Easy instructions:Pre-heat oven to 180 °C / gas mark 4. Grease muffin tin. Mix together flour, baking powder, bicarbonate of soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in crème fraîche. Stir banana mixture into flour until just combined. Scoop into prepared muffin cups. Bake in Pre-heated oven for 15-20 mins, or until a cocktail stick inserted into centre of muffin comes out clean. Let cool before serving. For best flavour, place in an airtight container or plastic bag overnight.

Easy instructions:Put flour in large mixing bowl and stir in salt and yeast. Make a well in the centre. Lightly whisk 2 eggs with the honey and oil, and pour into well in flour. Add water and mix to a soft dough. Turn out onto lightly floured surface and knead for 10 mins or until smooth and elastic. Place dough in large greased bowl, cover with a damp tea-towel and leave to rise in warm place for 40 mins or until doubled in size. Turn out dough onto floured work surface and knead it lightly, then divide it into 12 equal pieces. Form each into 8 inch long sausage, then shape into a ring. Dampen ends with a little water, slightly overlap them and gently pinch together to seal. Arrange the bagels on a lightly oiled baking sheet, cover with oiled cling film and leave to rise in a warm place for 20 minutes or until slightly puffy. Pre-heat oven to 200ºC (400ºF / gas mark 6). Bring a large pan of lightly salted water to the boil. Drop bagels into the water, one at a time, and poach for 20 seconds. Lift out with large draining spoon and return to baking sheet. Lightly beat remaining egg and brush it over bagels to glaze. Bake for 14-15 mins or until well risen and golden brown. Transfer to wire rack to cool. Can be kept in an airtight container for up to 3 days.

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20Baking Pack

Macaroons

Chocolate Tart

You will need:• 110g margarine• 120 ml milk• 400g caster sugar

• 35g desiccated coconut

• 250g porridge oats• 45g unsweetened

cocoa powder

You will need:

• 200g ginger nut or

digestive biscuits

• 125g butter

• 2 tbsps milk

• 200g marshmallows

• 1 big pinch salt

• 300g dark chocolate

Easy instructions:In a saucepan over medium heat combine margarine, milk and caster sugar. Stirring constantly bring mixture to boil and continue to boil and stir for 2 mins. Remove from heat, add cocoa, coconut and oats. Stir well. Drop teaspoon sized drops onto a greaseproof paper lined tray. Place in fridge to set. Store in airtight container.

Easy instructions:Pre-heat oven to 180 °C / gas mark 4. Toast almonds in oven for 10 mins or until lightly brown. Dissolve coffee in 2 tablespoons hot water. In separate small bowl mix flour, bicarbonate of soda and salt. Beat butter and sugar with an electric mixer at medium speed until fluffy. Pour coffee, vanilla and eggs into butter mixture and mix well. Reduce mixer speed to low and slowly pour flour mixture into butter mixture. Fold chocolate chips and almonds into batter. Drop teaspoonfuls onto an ungreased baking tray, 7.5cm apart. Bake for 10 mins.

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21Baking Pack

Cheesecake

Tiramisu

You will need:• 14 Hobnobs (200g),

crushed into crumbs• Zest and juice

of 3 lemons• 300g lemon curd• 500g ricotta• 600g Philadelphia

cream cheese, at room temperature

• 100g butter, melted• 1 tbsp cornflour• 75g golden caster

sugar, plus 2tsp golden caster sugar for the lemon topping

You will need:• 200g tub

mascarpone cheese• 75g caster sugar• 60 ml Marsala wine• 150g plain

chocolate, melted• 300 ml double

cream

• 150 ml strong black coffee

• 45 ml (3 tbsps) coffee liqueur, such as Tia Maria

• 24 sponge fingers• Chocolate curls

and cocoa powder, to decorate

Easy instructions:For the base, mix the Hobnob biscuit crumbs and melted butter together. Press firmly into a greased 20cm, deep loose-based tin and leave in fridge to chill. Meanwhile, mix cornflour with the juice of 1 lemon until smooth. Add lemon curd, zest of 1 lemon and 2 teaspoons sugar and bring to the boil, stirring. Simmer for 1 min, then tip into a bowl. Chill for 20 mins. Mix ricotta, cream cheese, remaining lemon zest, juice and sugar until smooth. Combine with ½ lemon curd mix; spread onto base. Dot lemon curd topping on top and swirl to create a marble effect. Chill for at least 4 hrs or overnight to set. Release cheesecake from tin (heat outside edges of tin with a hot cloth to make easier). Smooth sides with a palette knife and transfer to a plate.

Easy instructions:Put mascarpone cheese in large bowl, beat in sugar and Marsala wine. Stir in melted chocolate. In a separate bowl, whip two-thirds of the cream. Fold into the chocolate mixture. Line a 900g (2 lb) loaf tin with cling film. Mix together coffee and coffee liqueur. Trim 8 of the sponge fingers to fit base of tin. Dip each trimmed sponge finger into coffee mixture, then place in base of tin. Spread over half chocolate cream, top with 8 more sponge fingers dipped in the coffee mixture. Spread over rest of chocolate cream and cover with rest of dipped sponge fingers pressing down gently. Cover with cling film and foil. Chill in fridge overnight. To serve, turn out on to a plate. Softly whip rest of cream and spread over top. Decorate with chocolate curls and sifted cocoa powder.

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22Baking Pack

Maltesers Bars

You will need:• 200g milk chocolate• 75g unsalted butter• 2 tbsps golden

syrup• 185g Maltesers

• 60g Rice Krispies• For the topping:• 200g white or

dark chocolate• 45g Maltesers

Easy instructions:Line a deep 8 inch square baking tin. Put milk chocolate, butter and golden syrup into a medium sized microwaveable mixing bowl. Heat ingredients on a low setting in 20-30 second intervals, stirring in between. It will take around 5 mins in total for ingredients to melt but it’s worth taking things slowly, as chocolate can easily burn. Once the chocolate mixture has melted, leave aside while you prepare the other ingredients. To avoid mess and to speed things along, use a food processor to blitz 185g of Maltesers. If crushing the Maltesers by hand, simply place them into a freezer bag (don’t forget to seal it!) and use a rolling pin to bash into fine crumbs. Pour the Maltesers crumbs into the melted chocolate mixture and then weigh in Rice Krispies. Tip the chocolaty mixture into the tin. Put the tin into fridge to set for about 30 mins. Meanwhile, melt white chocolate in the microwave, on a low setting, stirring at 15-20 second intervals. Once the white chocolate has melted, take the Maltesers mixture out of the fridge. Pour the smooth melted chocolate over the surface and use a table knife to spread it into all the corners. Pick up the tin and drop it, back onto the worktop, not from a great height! This will level the surface and get rid of any air bubbles. Decorate with the white chocolate, or crush remaining Maltesers with a rolling pin then sprinkle over the top of the white chocolate. Pop back into the fridge to set for another 30 mins.

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Date and Oat Flapjacks

You will need:• 130g pitted dates

• 30g walnuts• 2 bananas, chopped

• 50g sunflower seeds• 70g rolled oats

Easy instructions:Pre-heat the oven to 200 °C / gas mark 6. Grease a medium baking tin and line. Blitz dates in a food processor for 30 seconds, then add walnuts, bananas and seeds and mix for further 2 mins. Transfer mixture to a bowl, add oats and mix well. Spoon into baking tin and gently press down with back of a spoon. Bake in pre-heated oven for 30 mins, until firm and golden brown. Remove from oven and mark into squares. Allow to cool completely in tin before removing and slicing into squares.H

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23Baking Pack

Energy Bars

Sultana Scones

You will need:• 50g unsweetened

cocoa powder• 50g crisp rice cereal• 120g porridge oats• 100g desiccated

coconut• 100g sesame seeds

• 120g sunflower seeds

• 200g peanut butter• 170g dark brown

soft sugar• 275g honey• 1 tsp vanilla

extract

You will need:• 225g self

raising flour• 50g cold butter,

cut into pieces

• Pinch of salt• 120 ml milk• 25g caster sugar• 50g sultanas

Easy instructions:In a large bowl, combine cocoa powder, rice cereal, oats, coconut and seeds. Set aside. In a saucepan over medium heat, stir together peanut butter, dark brown soft sugar, honey and vanilla. Stir until melted and loose. Pour over cereal mixture, and stir to coat evenly. Press lightly into a buttered 20x30cm baking dish. Cool for about 1 hour to firm, then cut into squares.

Easy instructions:Measure out flour and salt in a mixing bowl and add butter. Rub together with fingertips until mixture is like breadcrumbs. Stir in sugar and sultanas. Pre-heat oven to 220 °C / gas mark 7. Grease a baking tray. Add milk to mixture and stir together. Knead mixture with hands until you have formed a stiff dough. Gently roll out until 2 cm thick. Cut out shapes with biscuit cutters dipped in flour. Put scones on a baking tray, brush with milk and cook for 12-15 mins. Leave on a cooling rack for 5 mins. Serve with jam and cream or butter, or all three if really indulgent!

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24Baking Pack

Fruity Teacake

You will need:• 225g plain flour• 75g caster sugar• 375g unsalted

butter• 379g tin sweetened

condensed milk• 4 tbsps golden

syrup• 325g plain

chocolate

You will need:• 300g mixture

sultanas, raisins, currants

• 225ml hot tea• Juice and zest

of one orange• 50g butter

• 100g light brown sugar

• 1 egg• 225g self-

raising flour• 4 tbsps demerara

sugar

Easy instructions:Grease and line a 20cm square tin. Pre-heat oven to 170 °C / gas mark 3. Put flour and sugar into a bowl and rub in 175g of butter, clumping the dough together to make a ball. Press this mixture into the tin and smooth it down. Prick with a fork and cook for 5 mins, then lower oven to 150 °C / gas mark 2, and cook for a further 30-40 mins until pale golden and no longer doughy. Allow to cool in tin. Melt remaining 200g of butter in a large microwavable bowl, then add condensed milk and golden syrup. Whisk mixture well until butter is thoroughly incorporated. Heat in microwave for 6-7 mins until boiling, stirring thoroughly every minute. It’s ready when thick and turned a light golden brown colour. Pour this toffee over the shortbread and leave to set. Melt chocolate and pour over caramel mixture and leave to cool. Once set, cut the Millionaire’s Shortbread into pieces.

Easy instructions:Pour the hot tea over the dried fruit, with the orange zest and juice, and leave over night. Heat oven to 180 °C or 160 °C fan / gas mark 4. Grease and line a 2lb loaf tin. Cream together the butter and sugar until light and fluffy, Beat in the egg followed by the flour. Stir in the fruit mixture. When combined, spoon mixture into tin and smooth top. Sprinkle cake with a layer of demarera sugar. Bake for 1 hour or until a skewer comes out clean. Cool in the tin. This cake will keep well for about a week in an airtight container.

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25Baking Pack

Cherry Pie

Bakewell Tart

You will need:• 55g margarine• 35g brown sugar• 1 tsp vanilla extract• 60g porridge oats

• 100g plain flour• 45 ml water• 300g fresh

cherries, pitted• 100g caster sugar

You will need:• 100g of shortcrust

pastry• 2 tbsps strawberry

or raspberry jam• 60g butter• 60g caster sugar• 1 egg• ¼ tsp lemon zest

• 3 tbsp plain flour• 115g ground

almonds• ¼ tsp baking

powder• 1 tbsp flaked

almonds (optional)• Icing sugar (for

dusting)

Easy instructions:Pre-heat oven to 220 °C / gas mark 7. Lightly grease a 23cm pie dish. To make the base, cream together margarine, brown sugar and vanilla extract. Stir in oats, flour and water. Press mixture into base of prepared pie dish. In a medium bowl, stir together cherries and caster sugar. Pour over the base. Bake in pre-heated oven for 12 mins, until piping hot. Remove and serve.

Easy instructions:Pre-heat oven to 190 °C / gas mark 5. Grease a 20cm fluted tart tin. Ideally use one with a loose base. Roll pastry into a round a little larger than tin and line. Trim the edges and prick pastry with a fork. Spread jam evenly over the bottom of pastry base. Beat butter and sugar until white and creamy. Beat egg and lemon zest and add gradually to creamed butter and sugar mixture. Add a drop of almond extract if desired. Mix the flour and ground almonds together. Fold flour and ground almond mixture into the wet mixture using metal spoon. Do this one spoon at a time, adding baking powder with the last addition of flour. Spread this mixture over the jam. Sprinkle flaked almonds on top, if using. Bake for about 30 minutes until browned. Sprinkle with icing sugar if desired and serve.

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26Baking Pack

Pasteis de Nata

White Chocolate Fruit Tart

You will need:• 500g packet

puff pastry

• 225 ml milk• 3 tbsps cornflour• 200g caster sugar

• ½ vanilla bean• 6 egg yolks

You will need:Pastry• 170g butter, softened• 60g icing sugar• 190g plain flourFilling• 275g good quality

white chocolate, chopped

• 60 ml double cream• 225g cream

cheese, softened• 1 tsp grated

lemon zestTopping• 350g fresh berries

(strawberries, raspberries, blackberries, etc.)

• 2 kiwi fruits• 1 mango, diced

(optional)Glaze• 120g apricot jam

or conserve• 2½ tsps water• ½ tsp lemon juice

Easy instructions:Pre-heat oven to 190 °C / gas mark 5. Lightly grease a 12-cup muffin tin and line bottom and sides of cups with puff pastry. In a saucepan, combine milk, cornflour, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in medium bowl. Slowly whisk ½ of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 mins, or until thickened. Remove vanilla bean. Fill pastry-lined muffin tin with mixture and bake in pre-heated oven for 20 mins, or until pastry is golden brown and filling lightly browned on top.

Easy instructions:Base: In small mixing bowl, cream butter and icing sugar until light and fluffy. Gradually add flour and mix well. Press mixture into an ungreased 28cm loose-bottomed fluted tart tin. Bake at 150 °C / gas mark 2 for 25-30 mins or until lightly browned. Cool on a wire rack. Meanwhile, make filling: Melt white chocolate in microwave on medium power, at short 30-second intervals, stirring each time. Once melted, beat white chocolate together with cream, then add softened cream cheese and beat till smooth. Once pastry base has cooled, spread white chocolate mixture evenly over base. Chill in fridge for 30 mins. Prepare your fruit: Hull strawberries, cut into halves or slices. Peel kiwi fruit, cut into slices, or half circles. Peel, stone and dice mango. Arrange prepared fruit over chilled filling in concentric circles. For glaze: Heat apricot jam or conserve, lemon juice and water in small pan over medium heat until liquid. Pass hot mixture through sieve to remove any lumps of fruit. Gently brush glaze over top of tart. Refrigerate for 1 hour before serving.

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27Baking Pack

Gingerbread Men

Neapolitan Rice Krispie Cakes

You will need:• 350g treacle• 225g dark brown

soft sugar• 150ml cold water• 50g butter• 900g plain flour• 1 dessertspoon

bicarbonate of soda

• 1 tsp salt• 1 tsp ground

allspice• 1 dessertspoon

ground ginger • 1 tsp ground cloves• 1 tsp ground

cinnamon

You will need:• 135g butter, divided• 100 white

marshmallows, divided• 6 tsps honey

• 100g plain Rice Krispies (makes 2 layers)

• 30-40 pink marshmallows

• Drops of red food colouring (optional)

• 50g chocolate Rice Krispies

Easy instructions:Pre-heat the oven to 180 °C / gas mark 4. Lightly grease baking tray. Mix together the treacle, brown sugar, water and butter. Sift together flour, bicarbonate of soda, salt and spices. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours. Roll dough 0.5cm thick on a floured surface. Cut with floured gingerbread man pastry cutter. Place about 5cm apart on baking tray. Bake for 10-12 mins. Cool and decorate with icing of choice. After icing decorate using Smarties or sultanas for eyes and hundreds & thousands for hair.

Easy instructions:Line a small, long deep baking tin with foil. Start with white layer. Melt 45g butter in medium-large saucepan over a low heat. Add ½ of white marshmallows and stir until melted. Stir in 2 teaspoons of honey, then 50g of plain rice cereal. Stir well to coat cereal. Spread on bottom of prepared tin with back of a greased spoon to prevent sticking. For pink layer, using same pan, repeat process: Melt 45g of butter over low heat. Add pink marshmallows and stir until melted. Stir in 2 teaspoons of honey, then 50g of plain rice cereal. Stir well to coat cereal. (If not pink enough, stir in a few drops of red food colouring.) Spread over white layer in tin. For chocolate layer: Melt remaining butter over low heat in clean pan. Add other half of plain marshmallows and stir till melted. Stir in 2 teaspoons of honey, then all the chocolate rice cereal. Stir well to coat cereal. Spread over the pink layer in tin. Place the tin in the fridge to set. Once set, remove from tin and peel away foil. Cut into even portions and serve.

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