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 https://donation.macmillan.org.uk/wbcm/one-off and we hope to be back next year with some real show stoppers!
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.
Bill 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!
Jolene 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
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!)
pinch baking powder
1 cup coconut palm sugar (demerara if not)
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
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.