CRY Great Cake Bake Recipe Booklet 2019

ing Includ & vegan e fre sugar s recipe

Registered Charity No: 1050845

2019

Recipe Booklet Saving young lives one slice at a time

Offering help and support to affected families @CRY_UK CardiacRiskintheYoung www.c-r-y.org.uk

Introduction The CRY Great Cake Bake Friday 22nd November 2019 Raising Awareness Week 2019 Thank you so much for your interest in supporting the Great Cake Bake event as part of CRY Raising Awareness Week 2019. We are very grateful to you and hope you have lots of fun baking and selling tasty treats to your family, friends and colleagues. We have compiled this booklet to help you with your efforts.

We are very grateful to the 8 chefs for the delicious recipes they have very kindly contributed towards this year’s booklet.

We are also very grateful to Doric Crimped for providing free cupcake cases for your cupcake baking efforts, to Rainbow Dust for kindly providing free pots of edible red glitter and metallic red paint to decorate your tasty treats and to Hamper.com for generously donating a hamper for 1st prize in our cake bake competition. CRY would also like to thank the Family Building Society for their wonderful donation of £1500 towards the production of the materials for the CRY Great Cake Bake.

We look forward to seeing all your efforts for this year’s event and hope you enjoy your time baking. We would love to see photos of your wonderful creations and if you want to help raise awareness during the day, do not forget to share your photos and creations on social media using the hashtag #CRYGreatCakeBake By getting involved with the Great Cake Bake event and raising awareness and funds for Cardiac Risk in the Young, you can help save young lives.

The CRY Team

Cardiac Risk in the Young The production of this booklet was paid for by

Tel: 01737 363 222 Web: www.c-r-y.org.uk Twitter: @CRY_UK Facebook: CardiacRiskintheYoung Instagram: CardiacRiskintheYoung #cardiacriskintheyoung #CRYGreatCakeBake

Contents Caramelised Biscuit Traybake

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By Nadiya Hussain

Jammy Dodgers

6

By Niomi Smart

Egg Custard Tarts

8

By Paul Hollywood

White Chocolate, Peanut & Banana Blondies

10

By Simon Rimmer & Tim Lovejoy

Sticky Date Pudding with Coconut Caramel

12

By Tom Kerridge

Butter Rum Cake

16

By Ainsley Harriot

White Chocolate & Strawberry Celebration Cake

18

By Rachel Allen

Lotus Biscoff Bars

20

By Sophie Bullimore

Boosting your Cake Bake ‘Dough’

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Competition time!

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Spot the cake! Throughout this booklet are hidden cakes like this one

find them all as you go, and see if you got it right on the ‘Competition Time’ page!

Caramelised Biscuit Traybake

by Nadiya Hussain

Ingredients For the Cake: 250g unsalted butter 250g soft dark brown sugar 100g caramelised biscuit smooth spread ½ teaspoon ground cinnamon ½ teaspoon salt 5 medium eggs 300g plain flour, sifted “From the moment I first made these cinnamon goodies I have been addicted. They are delicious, and there is nothing better than incorporating warm cinnamon flavours into a cake.

These can be cut into squares and frozen, so you don’t have to eat them all at once unless you really want to.”

For the topping: 200g white chocolate 200ml double cream 150g crunchy caramelised biscuits, crushed

Preheat the oven to 170°C/150°F. Grease and line a 33cm x 24cm rectangular brownie tray.

Put the butter and sugar into a mixing bowl and whisk until the mixture is light and pale and fluffy. Add the biscuit spread, cinnamon and salt, and mix well.

Add the eggs one at a time, stirring each one in, then fold in the flour until you have an even, smooth, shiny batter. Spread it in the brownie tray and level the top. Bake for 25-30 minutes, then take out and leave to cool completely in the tray.

Meanwhile make the topping. Put the white chocolate into a bowl. Heat the cream in a pan until it just comes to the boil, then take off the heat and pour over the chocolate. Let it sit for half a minute . . . don’t be tempted to stir just yet. When the chocolate starts to melt, stir until the mixture is silky smooth.

Stir in the crushed biscuits, then spread all over the cooled cake. Once the topping has set, lift the cake out of the tray, using the paper to help you, and cut it into squares.

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Recipe taken from Time to Eat by Nadiya Hussain, published by Michael Joseph (RRP £20). Photography © by Chris Terry

5

Jammie Dodgers

by Niomi Smart

Ingredients Dry lngredients: 150g (1cups) ground almonds 260g (2 cups) buckwheat flour 1tsp baking powder 1/2 tsp ground ginger 1tsp ground cinnamon a pinch of pink Himalayan salt or sea salt

“I know so many people will identify with my school-day memories of opening my lunch box and finding a jammy dodger inside.

These are great to have in the biscuit tin if someone pops in unexpectedly, as they probably won’t have had one in years, but little will they know how all the ingredients are natural.”

Wet Ingredients: 125ml (1/2 cup) coconut oil, melted 125ml (1/2 cup) maple syrup 1tsp organic vanilla extract 1tsp vanilla powder 60ml (1/2 cup) strawberry chia jam

METHOD Preheat the oven to 170°C/325°F/gas 3 and line two large baking sheets with greaseproof paper.

In a large mixing bowl mix together the dry ingredients with a pinch of salt.

Combine the wet ingredients and pour into the dry ingredients and mix until a dough forms. If the mixture is a little wet, place in the fridge to chill and firm up.

Flour a clean surface and roll the dough out to 5mm thick. Use a 4cm circular cookie cutter or a glass to cut 50 circles out of the dough, re-rolling as needed.

Use a small heart-shaped cookie cutter to cut out small hearts in the centre of 25 of the pastry circles,then carefully place all of them on the lined baking sheets (use a spatula or palette knife to do this to stop them breaking).

Bake in the hot oven for 10-12 minutes or until lightly golden. Allow to cool before adding teaspoon of jam to the centre of each plain biscuit and topping with the cut out heart biscuits.

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Reprinted by permission of HarperCollins Publishers Ltd. © Niomi Smart 2016 ‘Eat Smart: What to Eat in a Day - Everyday’ Using everyday ingredients that will work wonders on your well-being, Niomi’s food is for everyone. All her recipes are simple to make and can fit into your daily life with ease. You’ll be surprised just how delicious eating smart can be.

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Portuguese Egg Custard Tarts

by Paul Hollywood

Ingredients 300g puff pastry Butter for greasing Flour for dusting

“These deep-filled tarts encasing a rich, cinnamon-scented custard in a light, flaky puff pastry are particularly special. The British version uses sweet pastry and the custard is usually flavoured with nutmeg rather than cinnamon. I sometimes add a teaspoonful of melted dark chocolate to each tray before baking, swirling it on top of the custard.”

For the filling: 90g caster sugar 2 medium egg yolks and 1 egg white 20g cornflower Pinch of salt 350ml full-fat milk 1/2 vanilla pod, split 1 cinnamon stick 40g unsalted butter To finish Icing sugar for dusting

Pre-heat oven to 200°C/ 392°F/ Gas 6 First make the custard. Whisk 60g of the sugar, the egg yolks, cornflour and salt together in a bowl until smoothly combined, and set aside. Put the milk into a large heavy-based pan with the vanilla pod and cinnamon stick. Bring to the boil, then remove from the heat. Pour about a quarter of the hot milk onto the egg mixture, whisking as you do so. Return this mixture to the rest of the milk in the pan.

Put back over a gentle heat and cool, stirring continuously until the custard becomes thick. Immediately take it off the heat and beat for a minute to get rid of any lumps. Pass through a sieve into a bowl. Add the butter and stir in to melt. Lay a disc of baking parchment on the surface of the custard to stop a skin forming. Leave to cool completely.

Lightly butter a 12-hole muffin tin.

Roll your puff pastry on a lightly floured surface to a rectangle about 30cm x 20cm. Roll it up like a Swiss Roll and cut into 12 equal slices. Roll out each piece into a round shape, large enough to line a muffin mould. Gently press into the moulds. Chill for 30 minutes.

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Line the pastry cases with a square of baking parchment and fill with baking beans or pasta to weigh down. Bake blind for 8-10 minutes, then remove the paper and beans and return to the oven for a couple of minutes to dry the bases. Set aside to cool down. Lower the oven setting to 160.

Whisk the egg white in a clean bowl until stiff peaks form, then gradually whisk in the remaining 50g caster sugar. Gently fold this into the cooled custard. Pour the custard mixture into the pastry cases to three-quarters fill them. Bake for about 25 minutes or until the pastry is cooked and the custard is puffed up. Dust with icing sugar before serving.

How to Bake by Paul Hollywood (Bloomsbury Publishing, ÂŁ25).

Photography by Peter Cassidy.

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White Chocolate, Peanut Butter & Banana Blondies

By Simon Rimmer and Tim Lovejoy

Ingredients For the Blondies: 100g butter, plus extra for greasing 200g white chocolate, broken into pieces 1 egg 225g caster sugar 1 vanilla pod, seeds scraped out 225g plain flower 1/4 tsp baking powder 75g peanut butter 2 bananas, roughly chopped

“Take care not to overcook these Blondies, as they can turn into bricks in the blink of an eye; you want to keep them a little squidgy in there. Flick the icing freestyle over the top of the blondies, like an expressionist artist throwing paint onto a canvas.”

To decorate: 100g icing sugar, sifted 1-2 tablespoons of water

Preheat the oven to 150°F/170°C/Gas 3. Grease a 23cm square baking tin or brownie tin and line with baking parchment.

Put the butter and white chocolate in a heatproof bowl and set the bowl over a pan of barely simmering water, making sure the base of the bowl isn’t touching the water. Allow to melt.

In another bowl, beat the egg, sugar and vanilla seeds together, then fold in the melted chocolate mixture.

Sift in the flour and baking powder, fold in the peanut butter and chopped banana, and spoon into the prepared tin.

Bake for 35-40 minutes until it starts to cook on top, but is still slightly underdone it will carry on cooking in the tin out of the oven.

Leave to cool in the tin, then cut into 12 pieces.

For the icing, mix enough of the water into the icing sugar to make a drizzling consistency, then drizzle your brownies freestyle.

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Extracted from The Sunday Brunch Cookbook by Simon Rimmer and Tim Lovejoy (Ebury Press, £20). Photography by Dan Jones.

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Sticky Date Pudding with Coconut Caramel Ingredients

By Tom Kerridge

A little butter or oil, for greasing 350g pitted dates, roughly chopped 250ml dark rum 300ml water 170g vegetable suet 200g light muscovado sugar 4 large free-range eggs 1 vanilla pod, split and seeds scraped 2 tsp ground mixed spice 400g self-raising flour 3 tsp bicarbonate of soda For the coconut caramel 3 x 400ml tins coconut milk 100g light muscovado sugar

“I’m not going to pretend that this is healthy! It’s a luxurious version of sticky toffee pudding, using coconut milk for the To finish caramel sauce. It’s about getting into the 30g coconut flakes, toasted kitchen and making something to share with others.”

Grease a 30 x 25cm baking tin, at least 5cm deep, and line with baking parchment.

Put the dates into a heatproof bowl. In a small pan, bring the rum and water to the boil, then pour over the dates. Stir, then cover and leave to soak for 20 minutes. Preheat the oven to 190°C/Fan 170°C/Gas 5.

Put the suet and sugar into a large bowl and stir to combine. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mixed spice to the bowl then sift over the flour and bicarbonate of soda; fold into the mixture until nearly combined. Add the dates with their liquor and mix to combine.

Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 minutes or until a skewer inserted into the middle comes out with just a few moist crumbs clinging.

Meanwhile, to prepare the caramel, tip the coconut milk into a heavy-based non-stick saucepan and whisk until smooth. Bring to the boil over a high heat and boil rapidly, stirring occasionally, for about 40 minutes until reduced and starting to thicken. Sprinkle in the sugar and whisk well. (Reheat before serving if necessary.)

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Once the pudding is cooked, remove from the oven and leave to stand for 5 minutes. Cut into squares and serve warm, trickled with hot coconut caramel and sprinkled with toasted coconut flakes.

Tom Kerridge’s Fresh Start by Tom Kerridge (Bloomsbury Publishing, £26) is out now. Photography by Cristian Barnett.

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My CRY Great Cake Bake Shopping list

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Useful baking notes VOLUME

SPOONS

When measuring liquid, cooking measurements are quite straight-forward: Metric Imperial

Ever stop to wonder about teaspoons, dessertspoons and tablespoons? Here are their metric equivalents. But first:

250ml 180ml 150ml 120ml 75ml 60ml 30ml 15ml

8 fl oz 6 fl oz 5 fl oz 4 fl oz 2 ¹⁄ fl oz 2 fl oz 1 fl oz ¹⁄ fl oz

WEIGHT Check this chart for basic imperial to metric conversions: Imperial

1 dessertspoon = 2 teaspoons 3 teaspoons = 1 tablespoon 1 teaspoon

5ml

2 teaspoons

10ml

1 tablespoon

15ml

2 tablespoons

30ml

3 tablespoons

45ml

4 tablespoons

60ml

5 tablespoons

75ml

6 tablespoons

90ml

7 tablespoons

105ml

Metric

¹⁄ oz

15g

1 oz

30g

2 oz

60g

3 oz

90g

Farenheit

Celsius

4 oz

110g

32

0

5 oz

140g

212

100

6 oz

170g

250

120

7 oz

200g

275

140

8 oz

225g

300

150

9 oz

255g

325

160

10 oz

280g

350

180

11 oz

310g

375

190

12 oz

340g

400

200

13 oz

370g

425

220

14 oz

400g

450

230

15 oz

425g

475

240

1 lb

450g

500

260

TEMPERATURE From farenheit to celsius the easy way.

15

Butter Rum Cake

By Ainsley Harriot

“This butter rum cake was made for me in the Caribbean and I just had to recreate it when I returned home. It’s quite possibly the best rum cake ever!

It calls for a packet of instant vanilla pudding, which is quite usual in the Caribbean and America, but not so easy to get hold of here. You can use instant custard powder or an instant dessert mix like butterscotch Angel Delight, instead. Yes, I know it sounds strange - but it really does work!”

Ingredients

R c th s m th

MAKES 8-10 SLICES 125g unsalted butter, plus extra for S greasing the tin 250g self-raising flour, plus extra for flouring the tin 60g walnuts, chopped 30g cornflour 3 tsp baking powder 1 tsp salt 4 eggs 200ml whole milk 200ml dark rum 1 tbsp vanilla extract 6 tbsp vegetable oil 300g granulated sugar 1 x 75g packet instant vanilla pudding mix crème fraîche or ice cream, to serve For the rum syrup 125g unsalted butter 75ml water 150g granulated sugar a good pinch of salt 100ml dark rum

Preheat the oven to 180°C/160°C fan/gas 4. Grease and flour a 27-cm bundt pan or fluted cake tin and sprinkle the bottom with the chopped walnuts. In a large bowl, combine the self-raising flour, cornflour, baking powder and salt.

In a separate bowl, whisk together the eggs, milk, rum, vanilla extract and 3 tablespoons of the vegetable oil.

Cream the sugar and butter in a food mixer fitted with a balloon whisk until pale and fluffy. Slowly add the dry ingredients and the remaining 3 tablespoons of vegetable oil and continue to mix for a few minutes on a medium-low speed, until the mixture looks like sand. Add the instant pudding mix and the egg mixture, scraping any mixture from the sides back down into the bowl with a spatula, and mix again on medium speed until well combined. The cake batter should be thin and smooth. Pour the batter into the bundt tin and bake for 50–60 minutes, until an inserted skewer comes out clean.

Meanwhile, make the rum syrup. In a saucepan set over a medium-high heat, combine the butter, water, sugar and salt and cook, stirring, until the butter has melted and the sugar has dissolved. Bring to the boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat and slowly 16 stir in the rum. Set aside to cool.

Remove the cake from the oven and let it rest in the tin for 10 minutes. Loosen the cake slightly from the tin (inverting it onto a plate works best), then place it back in the tin. Poke several holes into the top of the cake with a skewer to help the syrup seep in, then slowly pour half of the rum syrup over the cake. Let it stand for 15–20 minutes, then invert onto a serving platter and slowly pour the remaining syrup over the cake until it is all absorbed.

Serve with a dollop of crème fraîche or ice cream. Delicious and naughty… enjoy!

e

Extracted from Ainsley’s Caribbean Kitchen by Ainsley Harriott (Ebury Press, £20). Photography by Dan Jones.)

17

White Chocolate and Strawberry Cake

By Rachel Allen

Ingredients SERVES 10-12 250g (9oz) butter, plus extra for greasing 300g (11oz) caster sugar 3 large egg whites 1 tbsp vanilla extract 250g (9oz) plain flour 2 tsp baking powder 175ml (6fl oz) whole milk “If made in the autumn, dark blackberries and blackberry jam would make a stunning substitute for the strawberries, providing a striking dark contrast against the white icing and chocolate.”

For the white chocolate buttercream 100g (3 1/2oz) white chocolate, roughly chopped 2-3 egg whites, making 85g (3oz) 120g (4 1/4oz) icing sugar 240g (8 3/4oz) unsalted butter, softened and cubed

For the topping 100g (3 1/2oz) white chocolate, roughly chopped 250g (9oz) good-quality strawberry conserve 250g (9oz) strawberries, hulled edible fresh flowers such as nasturtiums, roses, pansies, borage, marigolds, lavender or carnations (optional) icing sugar, for dusting three 20cm (8in) sandwich tins

Preheat the oven to 180°C (350°F) Gas mark 4. Grease the sides of the tins, and line the bases with baking parchment. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow or a food processor. Add the sugar and beat until light and fluffy.

Whisk the egg whites and vanilla extract into the mixture well to add lightness. Sift half the flour and baking powder over the butter mixture and fold in. Add half the milk and fold again to combine. Repeat to add the remaining flour and milk, folding carefully so that you don’t knock all the air out of the mixture.

Divide the mixture evenly between the prepared tins and bake for 20 minutes until they are risen and light golden, and a skewer inserted into the centre comes out clean. Remove the cakes from the tins and leave on a wire rack to cool completely.

Meanwhile, make chocolate curls for the topping. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water, and stirring regularly. Spread thinly over the back of a baking sheet and leave it to cool in the fridge until firm but not fridgehard.

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Hold a long, sharp knife at the top of the baking sheet and tilt it at an angle towards you with one hand on the handle and the other at the top of the blade.

Very carefully, pull the knife towards you, scraping the chocolate as you go. Curls should start to peel up from the sheet. If it crumbles, the chocolate is too cold, if it goes gooey, it’s too warm. Keep scraping until all the chocolate is shaved and you have enough curls for the top of the cake. Leave somewhere cool until needed.

To make the white chocolate buttercream, melt the chocolate as before, then leave to cool. Fill a pan one-third full with water and bring it to the boil. Put the egg whites in a grease-free, heatproof glass bowl and sift in the icing sugar. Take the pan from the heat and put the bowl over the pan. Whisk the egg mixture over the hot water using an electric beater unril you have stiff peaks.

Remove the bowl from the pan and whisk until completely cold. At this point begin to add the butter, one piece at a time and whisking in before adding the next. This will take about 5 minutes. Once you have added all the butter, whisk in the melted and cooled white chocolate.

Put one of the sponges on a cake stand and spread over half the strawberry conserve. Carefully spread one-third of the buttercream over that, being careful not to mix it up with the jam. Put another sponge on top and repeat with the remaining jam and another one-third of the buttercream. Put the final sponge on top and spread over the remaining buttercream.

Arrange the strawberries around the outside of the cake, cutting larger ones in half, but leaving some whole. Pile the chocolate curls into the middle of the cake and add a few fresh flowers. Dust the cake with icing sugar and serve.

Rachel’s recipes always work. Her legions of fans know that they are in safe hands with her. And nowhere is it more important than with baking. Extracted from Home Baking by Rachel Allen (HarperCollins Publishers, £20.00). Date of publication 2017-10-05.

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Lotus Biscoff Bars

By Sophie Bullimore

Ingredients 160g digestive biscuits 210g icing sugar 6 tbsps dairy free spread 3 heaped tbsps lotus biscoff spread 200g dark chocolate 6 Lotus biscuits

To a large baking bowl add in the digestive biscuits and lightly crush until they resemble a crumb texture. Sprinkle in the icing sugar to the biscuits and give this a little mix.

Pop the dairy free spread in a cup and melt in the microwave for 15 seconds and once melted, drizzle into the biscuit mixture along with the heaped lotus spread and combine well until you have a smooth biscuit base.

Transfer to a lined deep baking tray and place in the fridge for 20 minutes.

Melt the chocolate over a pan of boiling water, remove the biscuit base from the fridge and pour over the melted chocolate.

Spread evenly over the biscuit base and place on the 6 Lotus biscuits. Pop back in the fridge for 20 minutes until the chocolate has set.

Once the chocolate is firm to touch, remove from the fridge and cut into 6 equal sized bars. Serve as they are or with a spoonful of dairy free ice cream and berries.

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Lotus Biscoff Bars by Sophie Bullimore, a popular wellness advocate and inspiring vegan blogger (Instagram: @sophie. bullimore). All of Sophie’s recipes use everyday simple ingredients.

Please visit her Instagram and follow her ‘Sunday Baking With Soph’ where she creates vegan versions of classic bakes.

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Boosting your Cake Bake “Dough” We have come up with a few ideas to help you raise even more from your cake sale…

• Set up an online fundraising page for those that can’t make it but want to support your efforts.

• Send out an email/social media message with pictures of what’s on sale. Who can resist a cake when they can see how delicious they look!

• Set up a sweepstake to add to the fun. You could make it based on the number of sweets on the cake, the name of the gingerbread man or the weight of your showstopper! Ask everyone to donate a couple of pounds to enter and give half of the total to the winner and add the other half to your cake sales!

• Has somebody made a cake that Mary Berry would be proud of? Instead of selling individual slices, why not sell raffle tickets for the whole cake so the winner gets to take it all!

• If you have children (or colleagues!) why not offer them the chance to ice their own cupcake for a donation and make it a competition for the most imaginative.

• Don’t forget the collection box for any donations of loose change that people might give you!

Got any leftovers? Why not find the local food bank or homeless shelter to save you from eating any cakes that haven’t sold at the end of the day You can buy cake and cupcake toppers to help raise vital funding for CRY. For every sale of these cake toppers, 25% is donated to CRY. www.mycupcaketoppers.co.uk/collections/cardiac-risk-in-the-young 22

Competition time!

This year we have a hamper up for grabs. All runners up will also receive one of our special CRY Goody Bags! We would like to pass this on to you to thank you for your support of this year’s Great Cake Bake.

We will be awarding these based on the following categories: 1.Best Cake Design for the GCB 2019 (1st prize is the hamper, runners up will also receive a CRY goody bag).

2. Most Awareness Raised (Any social media posts must be tagged with CRY Social Media in the post) @CRY_UK #CRYGreatCakeBake (1st, 2nd and 3rd prize is a goody bag).

We will close this competition on Friday 31st January 2019. Good luck to everybody who is taking part in this year’s event!

Did you find all the cupcakes?

Pg 5, 6, 11, 12, 14, 16, 18, 21, 22 (x2), back page

CRY’s Shopping list

• £5: Print, post and packing of a CRY information pack (sent out free on request).

• £35: The cost of the first counselling call with CRY after a young person dies.

• £50: An ECG test for 1 person.

• £250: An ECG, follow up echocardiogram and consultation for 1 person.

• £500: ECGs for 10 people.

• £575: 20,000 CRY general information leaflets.

• £800: Referral of one heart to the CRY Centre for Cardiac Pathology for expert evaluation.

• £1,000: myheart support day, for young people living with cardiac conditions.

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Acknowledgements: Doric Crimped, who have donated 2000 cupcake cases. Rainbow Dust, who have donated 150 pots of edible red glitter and 150 pots of metallic red paint.

Hamper.com for donating a hamper for the 1st place prize. The Family Building Society who have donated £1500 towards the cost of the CRY Great Cake Bake materials.

CRY would also like to thank: • Michael Joseph for donating Nadiya Hussain’s recipe • HarperCollins Publishers for donating Niomi Smart’s recipe and Rachel Allen’s recipe • Bloomsbury Publishing for donating Paul Hollywood and Tom Kerridge’s recipes • Ebury Press for donating Simon Rimmer and Tim Lovejoy’s recipe and Ainsley Harriot’s recipe • Sophie Bullimore (@sophie.bullimore) for donating her recipe

The production of this booklet was paid for by

Head Office Unit 1140B, The Axis Centre Cleeve Road, Leatherhead, Surrey, KT22 7RD Tel: 01737 363222 Email: cry@c-r-y.org.uk Website: www.c-r-y.org.uk Registered Charity Number 1050845