The Co-operative Membership is supporting the East Dunbartonshire Fair Trade Nursery
scheme. They have kindly supplied the recipes below as possible activities for the children
in your nursery. All recipes are from Voysey C (2005) Cook the Fair Trade Way with Carole
© The Co-operative Group in Scotland Membership Department
This document was last revised in February 2013
CHOCOLATE CHIP AND BANANA MUFFINS
INGREDIENTS
(Makes 12)
 250g Co-op plain flour
 1 teaspoon Co-op baking
powder
 1 teaspoon Co-op bicarbonate
of soda
 Half a teaspoon salt
 100g Co-op Fairtrade brown
sugar
 100g Fairtrade plain chocolate,
cut into small pieces
 3 firm Fairtrade bananas,
peeled, cut in half lengthways
and then sliced
 90ml Co-op vegetable oil
 150ml Co-op milk
 1 Co-op free range egg
(medium)
 12 Co-op paper muffin cases
COOKING INSTRUCTIONS
Preheat oven to 180oC or equivalent. Place
the cases in a 12 hole, deep bun tin. Sift the
flour, baking powder, soda and salt into a
large bowl. Stir in the sugar. Whisk the egg
into the milk and oil. Stir the wet ingredients
into the flour, mix lightly with a fork, and add
the banana and chocolate. Divide the batter
between the cases and cook for 20-30
minutes. The muffins will be golden brown in
colour and springy to the touch when cooked.
Leave to cool on a wire rack
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ST. CLEMENT CUPCAKES
INGREDIENTS
(Makes 24)
Cakes
 3 fair trade oranges
 400g Co-op margarine
 400g Co-op fair trade soft brown
sugar
 3 Co-op free range eggs
(medium)
 400g Co-op self-raising flour,
sifted
Icing
 Grated zest from 2 fair trade
lemons
 150g Co-op soft margarine
 300g icing sugar, plus a little for
dusting
COOKING INSTRUCTIONS
Line a 24-bun tin with paper cases. Grate the
zest from the oranges, then beat together with
all the other cake ingredients. Divide the
mixture between the 24 paper cases. Bake
for 20-25 minutes. The mixture should have
stopped bubbling and the cakes should spring
back when lightly pressed. Leave to go
completely cold on a wire rack.
Beat all the icing ingredients together to make
a smooth icing, adding a little of the juice from
the lemons if necessary.
Slice the tops off the cakes and, with an icing
pump or bag, squeeze a little of the icing onto
each cake, then replace the cake-top. Dust
with icing sugar.
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CHOCOLATE BANANA LOAF
INGREDIENTS




100g Co-op Everyday margarine
200g Co-op wholemeal flour
2 tsp baking powder
100g Co-op fair trade soft brown
sugar
 2 Co-op free range eggs (1
large)
 150g fair trade plain chocolate,
melted
 2 fair trade bananas, mashed
COOKING INSTRUCTIONS
Preheat oven to 170oC or equivalent. Line a
900g (2lb) loaf tin with greased Co-op
greaseproof paper. Sift the flour and baking
powder into a large mixing bowl. Rub in the
margarine until the mixture resembles fine
breadcrumbs. Fork-mix in the sugar, then the
eggs, then half of the chocolate, then the
bananas. When well-mixed, pour the mixture
into the tin. Bake for 25-35 minutes or until a
skewer comes out clean when inserted into
the cake. Cool on a wire rack. If you wish,
spread the rest of the melted chocolate over
the cake.
CHOCOLATE KRISPIES
INGREDIENTS
 Fair trade chocolate
 Your favourite breakfast cereal,
e.g. cornflakes
COOKING INSTRUCTIONS
Melt some of your favourite fair trade
chocolate and add some of your favourite
breakfast cereal, such as cornflakes. Mix
well, spoon into paper cake cases and leave
to set.
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