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Library best bakes!

25 September 2020

Favourite bakes from library staff

The Great British Back Off is back and today is Macmillan Cancer Support Coffee Morning. Usually this time of year library staff all have their aprons on and enter the library’s very own bake off, with bakes sold on campus and proceeds donated to Macmillan.

Unfortunately this year our aprons are clean but we wanted to share with you some of our favourite recipes from previous years.

You can still donate to Macmillan here and we hope to be back next year with some real show stoppers!


Vegan avocado cake

Ros Francis’ vegan chocolate avocado cake

Winner Best Bake Chelmsford 2018!




Jane Shelley's flapjacks

Adapted from a recipe from a Somerfield magazine


9 oz / 250g margarine

6 oz / 170g demerara sugar

3 oz / 85g self-raising flour

12 oz / 340g oats


1.  Grease a baking tray c. 30cm x 24cm (but can adapt to smaller / larger tray if needed).

2. In a large saucepan melt margarine and sugar.

3. Take off the heat and mix in sieved flour and then oats.

4. If the consistency is very wet then add a few more oats.

5. Put into baking tray and press down with a fork.

6. Bake in an oven at Gas 5 / 190 C (vary for fan ovens) for c.20 minutes

7. Take out and mark with knife while warm the slices/squares and then leave to cool in the tray.

8. Store in an airtight container.

The flapjack keep very well and you will probably find that you can adapt the ratio of oats to other ingredients and also add in seeds, nuts, dried fruit, muesli as variations.


Banana breadBill Pollard’s BBC banana bread

Bill adds even more yumminess to the recipe by adding a Nutella swirl throughout the mix!




Judith Wells’ bakes National Trust’s world famous fruit scones

Sorry they were all eaten before we got a picture!


Vegan lotus biscuit cakeJolene Cushion’s vegan Lotus biscuit “makes everything taste nice” cake

Adapted from Rose Elliot’s sponge layer cake in her book Vegan Feasts.

Winner Best Bake Cambridge 2015

Dry ingredients:

1 and 3/4 cups white sf flour

3/4 cups wholemeal sf flour

1/2 cup soya flour (can just use more flour if don’t have!)

tsp bicarb

pinch baking powder

1 cup coconut palm sugar (demerara if not)

Wet ingredients:

1 cup light olive oil

1 cup orange juice (add a bit more if mix dry)

2/3 cup cold water

2tsp vanilla essence

Filling and topping:

Vanilla Buttercream (substitute butter with vegan marge)

Lotus biscuit spread

Lotus biscuits


Sieve all the dry ingredients except the sugar into a bowl. Add the sugar and mix. Mix all the wet ingredients. Add wet to dry, stir until mixed and add more orange juice if seems dry. Pour into 2 standard round cake tins. Bake at 150 fan over for 30ish minutes.

When cooled spread Lotus biscuit spread in the middle followed by vanilla buttercream. Sandwich together, add more buttercream to the top and sprinkle crushed Lotus biscuits.



Topics: Wellbeing