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Tea & Cake Rota

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We need some more volunteers to make tea or cake throughout 2018 please.  These names we have so far are:

Month Tea Cake


Every meeting members bring along a selection of delicious hand-baked goods.  Here are some of the recipes.

Raw Chocolate Brownies

I made these for the committee meeting rom Ella Woodward’s blog Deliciously Ella http://deliciouslyella.com/raw-brownies/


Makes 10 brownies

– 2 cups of medjool dates (they’re the squishier, stickier, tastier kind of dates)

– 1 cup of pecans

– 2-3 tablespoons of raw cacao powder

– 2 tablespoons of maple syrup (optional and can be replaced with any other liquid sweetener)

This is the easiest recipe. Simply blend the pecans in a food processor until they form a crumbly mixture, then add the dates and blend again before adding the cacao and maple syrup.

Place the mixture into a baking tray and either refrigerate for 3-4 hours or freeze for one to allow them to set. Then keep them in the fridge for freshness.

Chocolate Fridge Cake

From the BBC website http://www.bbc.co.uk/food/recipes/chocolatefridgecake_74814



  • 250g/8oz digestive biscuits
  • 150g/5oz milk chocolate
  • 150g/5oz  dark chocolate
  • 100g/3½oz unsalted butter
  • 150g/5oz golden syrup 
  • 100g/3½oz dried apricots, chopped
  • 75g/2½oz raisins
  • 60g/2oz pecans, chopped (optional)

Preparation method

  1. Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
  2. Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don’t go everywhere!)
  3. Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
  4. Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).
  5. Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
  6. Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
  7. Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!

Sugar-free Digestive biscuits

Davina McCall’s recipe http://www.dailymail.co.uk/home/you/article-2892564/Davina-McCall-Digestive-biscuits.html


200g wholemeal flour, plus extra for dusting the work surface

200g oats

1 tsp baking powder

pinch of salt

200g unsalted butter, well chilled and cut into cubes

150g maple syrup

1 Put the flour, oats, baking powder and a pinch of salt in a food processor and blitz them – you want a mixture that’s just slightly coarser than flour. Add the butter and pulse until the mixture resembles fine breadcrumbs, then tip it all into a bowl.

2 Add the maple syrup and gently work it into the mixture until you have a dough. Don’t worry if it’s very soft, as it will firm up in the fridge. Wrap the dough in clingfilm and chill it in the fridge for at least an hour.

3 Preheat the oven to 190C/170C fan/gas 5. Line 2 baking trays with baking parchment. Generously flour your work surface.

4 Halve the dough, then rewrap one piece and put it back in the fridge. Roll out the remaining half and, using a cutter about the size of a digestive biscuit, cut out circles. Re-roll the offcuts, making sure you use plenty of flour to prevent sticking. You should end up with 12 biscuits.

5 Remove the rest of the dough from the fridge and repeat to make another 12 biscuits. Place the biscuits on the baking trays.

6 Bake the biscuits for 15-20 minutes until they’re golden brown and crisp. Keep a very close eye on them, as a minute too long could mean they overcook. Remove the biscuits from the oven and immediately transfer them to a wire rack to cool.