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Recipe Ideas
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1. Chocolate Crunch Bars
2. Mocha Vanilla Cupcakes
3. Gorgeous Iced Biscuits
4. Simple Jammy Biscuits
5. Soft Gingerbread Cake
6. Toffee Cake Squares
7. Banana Choc Muffins
8. Coffee Cupcakes
9. Sticky Orange Flapjacks ies
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10. Gluten-Free Choc Chip Co
1.1 Brum’s Best Brownies
12. Really Easy Cupcakes
13. Syrupy Lemon Sponge
14. Iced Carrot Cake
15. Totally Choccy Tiffin
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16. Cherry, Choc and Coconu
Tray Bake
17. Citrus Bars
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18. Chocolate Fudge Cupcak
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Reg Charity No 1051023
GET BAKING AND JOIN US IN BRINGING HELP TO THE POOR AND MARGINALISED OF BIRMINGHAM
Chocolate Crunch Bars
Ingredients
100g/4oz butter
300g/10oz dark chocolate
3 tablespoons golden syrup
140g/5oz rich tea biscuits
12 marshmallows, quartered with scissors
2x55g bars Turkish Delight, halved and sliced
What to do
1. In a saucepan, melt the butter, chocolate and syrup and cool. Line a 17cm
square baking tin with baking paper.
2.Mix together all the ingredients in the pan and pour into the tin. Chill until
hard and cut into fingers.
A GoodFood recipe at www.bbcgoodfood.com/recipes
Mocha Vanilla Cupcakes
Ingredients
240ml/8½floz full fat milk
15g/½oz cocoa powder
5g instant espresso powder
80g/3oz butter
280g/10oz caster sugar
240g/8½oz plain flour
1tablespoon baking powder
2 eggs
For the vanilla buttercream:
40g/1½oz butter, 75g/3oz icing sugar & 1 teaspoon vanilla extract
grated dark chocolate to decorate (optional)
What to do
1. Preheat the oven to 190°C/375°F/gas mark 5. Put 12 muffin cases into a
muffin baking tray.
2. Warm the milk in a pan and add the cocoa and espresso powder, stirring
until dissolved. In a food processor whizz together the butter, sugar, flour and
baking powder until breadcrumbs have formed.
3. Whisk the eggs into the milk mixture and gradually add into the food
processor. Share the mixture between the muffin cases and bake for 18-20
minutes. Cool.
4. Beat together the buttercream ingredients and use to cover each cake.
Sprinkle with grated dark chocolate for even more deliciousness!
Adapted from a www.cakedecoratingstore.co.uk recipe
Gorgeous Iced Biscuits
Ingredients
100g/3½oz butter
100g/3½oz caster sugar
1 egg
275g/10oz plain flour
1 teaspoon vanilla extract
To decorate:
400g/14oz icing sugar, 3-4 tablespoons water and different food colourings
What to do
1. Preheat the oven to 190°C/375°F/gas mark 5. Line a baking tray with baking
paper.
2. Cream together the butter and sugar, then beat in the eggs (one at a time)
and vanilla extract.
3. Stir in the flour to create a dough and roll it out on a floured surface until
1cm thick.
4. Using biscuit cutters, cut out whatever shapes you like and place onto the
baking tray. Bake for 8-10 minutes or until golden brown, and cool.
5. Mix up different colours of smooth icing and decorate gorgeously!
A www.bbc.co.uk/food recipe
Simple Jammy Biscuits
Ingredients
200g/8oz self-raising flour
100g/4oz caster sugar
100g/4oz butter
1 egg
4 tablespoons jam
What to do
1. Preheat the oven to 190°C/375°F/gas mark 5. Rub together the flour, sugar
and butter to make breadcrumbs, then add enough egg to form a stiff dough.
2. With floured hands, shape the dough into a cylinder, about 5cm across.
Cut into finger-width slices and put onto a baking sheet covered with baking
paper.
3. Make a small indentation in the middle of each biscuit with the end of a
wooden spoon and fill each one with a teaspoon of jam.
4. Bake for 10-15 minutes until golden.
A GoodFood recipe at www.bbcgoodfood.com/recipes
Soft Gingerbread Cake
Ingredients
250g/8oz butter
250/8oz dark muscovado sugar
115g black treacle
375g/12oz plain flour
5 teaspoons ground ginger
2 teaspoons ground cinnamon
2 eggs
300ml/½ pint milk
2 teaspoons bicarbonate of soda
What to do
1. Preheat the oven to 160°C/325°F/gas mark 3. Grease and line with baking
paper a 10 inch diameter tin.
2. Heat the butter, sugar and treacle in a pan and cool.
3. In a large bowl mix the flour and ground spices, then combine with the
treacle mix. Then stir in the eggs.
4. Warm the milk in a suacepan and add the bicarbonate of soda, letting it foam
a little. Stir this into the gingerbread mix.
5. Put the mixture in the lined tin and bake for around an hour until a skewer
put into the centre of the cake comes out clean.
A Mary Berry recipe at www.bbcgoodfood.com/recipes
Toffee Cake Squares
Ingredients
200g/8oz butter
200g/8oz golden syrup
300g/10oz self-raising flour
1tsp salt
200g/8oz light muscovado sugar
3 eggs
2 tbsp milk
What to do
1. Preheat the oven to 160°C/320°F/gas mark 3. Line a square or rectangular
baking tin in greaseproof paper.
2. Melt the butter and syrup in a pan and cool for about 15 minutes.
3. Sift the flour and salt, then stir in the sugar. Beat in the cooled syrup mixture,
then the eggs and milk until smooth.
4. Pour into the tin and bake for 40-50 minutes, a little longer in a smaller tin.
Test to see if it is cooked through by sticking a skewer into the middle of the
cake - it should come out clean.
5. Cut into squares when cool, and decorate as you like, although the cake is so
moist and rich it doesn’t need more than a dusting of icing sugar.
A GoodFood recipe at www.bbcgoodfood.com/recipes
Banana Choc Muffins
Ingredients
2 large ripe bananas, mashed
350g/12oz plain flour
2½ tsp baking powder
100g/4oz caster sugar
115g/4¼oz butter
2 eggs
200ml/7floz milk
¼ tsp salt
120g/2½oz chocolate chips (or a mixture of walnut pieces and chocolate chips)
What to do
1. Preheat the oven to 200°C/400°F/gas mark 6 and put 12 muffin cases in a
muffin tin.
2. Put the flour, baking powder, sugar and salt in a bowl.
3. Melt the butter in a pan, remove from the heat and whisk in the eggs and
milk.
4. Fold this and the mashed bananas into the flour, along with the chocolate
chips.
5. Spoon into the tin and bake for 20 minutes.
Coffee Cupcakes
Ingredients
100g/4oz butter
100g/4oz light muscovado sugar
100g/4oz self-raising flour
2 large eggs
2 tsp instant coffee mixed with 100ml/3½floz boiling water and cooled
25g/1oz chopped walnuts plus 12 walnut halves for decoration
For the icing
200ml tub mascarpone
2 tbsp light muscovado sugar
What to do
1. Preheat the oven to 180°C/350°F/gas mark 4. Fill a 12 cupcake tin with cases.
2. Beat together the butter, sugar, flour and eggs with 4 tsp of the coffee and a
pinch of salt. Stir in the chopped walnuts.
3. Spoon the mixture into the cases equally and bake for 18-20 minutes.
4. To make the icing, beat together the mascarpone, 3 tsp of the coffee and the
sugar. When the cakes are cool, top with the icing and a walnut half.
5. If you prefer a coffee buttercream to ice the cakes, make with 125g/4½oz
butter, 250g/9oz icing sugar and 1 tbsp Camp coffee.
A GoodFood recipe at www.bbcgoodfood.com/recipes
Sticky Orange Flapjacks
Ingredients
250g/9oz unsalted butter
250g/9oz caster sugar
175g/6oz golden syrup
425g/15oz porridge oats
50g/2oz walnut pieces
Grated zest 1 orange
3 tbsp fine-cut marmalade
What to do
1. Preheat the oven to 180°C/350°F/gas mark 4 and butter or line a baking tin.
2. Melt the butter, sugar and syrup in a pan. Take off the heat and stir in the
oats, walnuts and oranage zest.
3. Tip into the baking tin and bake for about 30 minutes until the edges are
golden but the centre still soft.
4. Heat the marmalade with 1 tbsp water until syrupy. Brush over the flapjack
and cut into squares when cool.
A GoodFood recipe at www.bbcgoodfood.com/recipes
Gluten-Free
Choc Chip Cookies
Ingredients
2 cups smooth peanut butter
2 cups granulated sugar
2 cups chocolate chips
4 large eggs
What to do
1. Preheat the oven to 180°C/350°F/gas mark 4 and cover a baking sheet with
greaseproof paper.
2. Mix all the ingredients together and drop generous tablespoons of the
mixture onto the baking sheet.
3. Bake for 9-10 minutes. Really easy!
Brum’s Best Brownies
Ingredients
100g/3½oz plain chocolate
100g/3½oz butter
50g/1¾oz plain flour
200g/7oz caster sugar
100g/3½oz ground almonds
1 teaspoon baking powder
¼ teaspoon salt
2 eggs
What to do
1. Preheat the oven to 180°C/350°F/gas mark 4. Roughly line a square cake tin
(approx 22cm/9in square) with baking parchment - a single piece of parchment
is fine pushed into the corners.
2. Heat the butter and chocolate in a bowl in the microwave for a few minutes.
When the butter is all melted, mix together.
3. In a larger bowl measure out the flour, sugar, almonds, baking powder and
salt. Add the chocolate mixture and combine with a spoon.
4. Add the eggs and mix again.
5. Put the mixture in the lined tin, smoothing it out a little, and bake for 30
minutes. Cut into squares.
Really Easy Cupcakes
Ingredients
90g/3oz self-raising flour
90g/3oz soft butter
90g/3oz caster sugar
2 eggs
1 teaspoon vanilla extract
Icing sugar, food colouring and sprinkles
What to do
1. Preheat the oven to 190°C/375°F/gas mark 5. Put 12 paper cases into a
cupcake baking tray.
2. In a large bowl, sift the flour, then add the butter, sugar, vanilla and eggs.
Beat with an electric whisk until smooth and creamy.
3. Divide the mixture between the paper cases - don’t overfill the cases as the
mixture will run over when cooked.
4. Bake for 15 minutes until golden. To test, stick a skewer into a cake - it should
come out clean. Take the cakes out of the tray and put onto a wire rack to cool.
5. The decorating is up to you! Mix the icing sugar with a touch of warm water
and a few drops of food colouring for a simple icing. For buttercream, whisk
together 125g/4½oz soft butter, ½ teaspoon vanilla extract, 1 tablespoon milk
and 300g/10½oz icing sugar until smooth - the icing sugar is best added a bit
at a time.
Syrupy Lemon Sponge
Ingredients
125g/4½oz butter
175g/6oz caster sugar
2 large eggs
zest of 1 lemon
175g/6oz self-raising flour
4 tablespoons milk
juice 2 lemons
100g /4½oz icing sugar
What to do
1. Preheat the oven to 180°C/350°F/gas mark 4. Roughly line a square cake tin
(approx 22cm/9in square) with baking parchment - a single piece of parchment
is fine pushed into the corners.
2. Cream together the butter and sugar, then beat in the eggs (one at a time)
and lemon zest. Fold in the flour, then the milk.
3. Put the mixture in the lined tin, smoothing it out a little, and bake for 30-35
minutes until golden. To check if it is cooked, stick a skewer into the cake - it
should come out clean.
4. Whilst the cake is in the oven, heat the lemon juice and icing sugar in a
saucepan and dissolve.
5. When the cake is ready cooked, whilst it is still hot and in the tin, pierce the
cake all over with the skewer. Pour the syrup over the sponge so that it soaks
into the whole surface. Leave it to cool thoroughly before removing from the
tin. Cut into squares.
Iced Carrot Cake
Ingredients
for the cake
125g/4½oz self-raising flour
pinch of salt
1 teaspoon ground cinnamon
125g/4½oz soft brown sugar
2 eggs
100ml/3½floz sunflower oil
125g/4½oz carrot, peeled and grated
25g/1oz dessicated coconut
25g/1oz chopped walnuts or raisins (or mixture of both)
walnut pieces to decorate
for the icing
25g/1oz soft butter
25g/1oz soft cheese
110g/4oz icing sugar
½-1 teaspoon lemon juice
What to do
1. Preheat the oven to 180°C/350°F/gas mark 4. Roughly line a square cake tin
(approx 22cm/9in square) with baking parchment - a single piece of parchment
is fine pushed into the corners.
2. In a large bowl mix together all the cake ingredients.
3. Put the mixture in the tin and bake for 20-25 minutes. Leave to cool.
4. With an electric whisk, beat together the icing ingredients until creamy.
When the cake is cool, spread with the icing and decorate with the walnut
pieces. Cut into squares or rectangles.
Totally Choccy Tiffin
Ingredients
255g/9oz digestive biscuits
25g/1oz dessicated coconut
55g/2oz sultanas
2 tablespoons golden syrup
115g/4oz butter
115g/4oz plain chocolate
150g/5oz milk chocolate
What to do
1. Roughly line a square cake tin (approx 22cm/9in square) with baking
parchment - a single piece of parchment is fine pushed into the corners.
2. Crush the digestive biscuits into small pieces, and add the coconut and
sultanas.
3. In a saucepan, melt together the syrup, butter and plain chocolate. Pour this
over the biscuit mix and combine.
4. Push the mixture into the tin and leave in the fridge for about 20 minutes.
5. Meanwhile, melt the milk chocolate in a bowl over a pan of simmering water.
When the biscuit mix is slightly hardened, spread the melted chocolate over it
and put back in the fridge until hard. Cut into squares.
Cherry, Choc and Coconut
Tray Bake
Ingredients
100g/4oz dessicated coconut
85g/3oz caster sugar
2 large eggs
200g/7oz white chocolate, chopped
85g/3oz glacé cherries, halved
What to do
1. Preheat the oven to 180°C/350°F/gas mark 4. Line a 20 x 30cm baking tray
with baking paper.
2. Mix together all the ingredients in a large bowl. Spoon into the tin.
3. Cook for 20 minutes until golden brown and cut into bars when cool.
A GoodFood recipe at www.bbcgoodfood.com/recipes
Citrus Bars
Ingredients
250g/9oz plain flour
85g/3oz icing sugar
175g/6oz butter
For the topping
2 lemons
1 orange
4 large eggs
400g/ 14oz caster sugar
50g/2oz plain flour
What to do
1. Preheat the oven to 180°C/350°F/gas mark 4. Line a 20 x 30cm baking tray
with baking paper.
2. In a food processor, whizz together the flour, sugar and butter until it
becomes fine crumbs. Tip into the tin and level smoothly with the back of a
metal spoon, pressing lightly.
3. Bake for 20-25 minutes until golden.
4. Grate the zest and squeeze the juice from the lemons and orange. You will
need 120ml/4fl oz of juice. Whisk together the eggs and sugar for 1 minute,
then whisk in the zest and juice, then the flour.
5. Pour over the shortbread and bake for 15-20 minutes until the topping is just
set. Once cool, lift out of the tin, dust with icing sugar and cut into 18 bars.
A GoodFood recipe at www.bbcgoodfood.com/recipes
Chocolate Fudge Cupcakes
Ingredients
200g/7oz butter
200g/7oz plain chocolate
200g/7oz light soft brown sugar
2 large eggs
1tsp vanilla extract
250g/9oz self-raising flour
smarties, sweets & sprinkles
For the topping
200g/7oz plain chocolate
100ml/4fl oz double cream
50g/2oz icing sugar
What to do
1. Preheat the oven to 160°C/320°F/gas mark 3. Line a 12-hole muffin tin with
paper cases.
2. Melt the butter, chocolate, sugar and 100ml/4fl oz hot water in a saucepan,
then set aside to cool.
3. Stir the eggs and vanilla into the chocolate mixture, and then the flour.
4. Spoon into the cases and set aside for 5 minutes before baking for 20-22
minutes.
5. To make the icing, melt the chocolate in a bowl over simmering water. Stir
in the double cream and icing sugar. When the cakes are cool, spread over the
icing and decorate with sweets and sprinkles.
A GoodFood recipe at www.bbcgoodfood.com/recipes