Bake with Compassion - Recipe Book

Page 1

Bake w ith Com pas s ion Recipe Book

CAROLINE BRETHERTON’S Compassionate Fruit Towers

“My fruit tow ers are a little like s traw berry s hortcake, but m uch lighter and s om ew hat m ore im pres s ive. The joy of thes e des s erts is that they look fantas tic, are really eas y to m ake and take v ery little effort apart from a las t m inute as s em bly . They can be adapted to w hatev er s eas onal fruit y ou hav e at hand, but I find that the s oft tex ture and tart flav our of ras pberries w orks bes t for m e.”

Ingredients 85g/3oz — organic butter 140g/5oz — caster sugar 1—free-range egg yolk 170g/6oz — plain flour 1/2tsp — vanilla essence 4 small or 2 large punnets of raspberries 8floz — organic double cream Icing sugar

Caroline Bretherton, Chef


Call 01483 521953, email or visit

Method Pre-heat the oven to Gas Mark 4 / 180°c / 350°F Cream the butter and sugar together until light and fluffy. Beat in the egg yolk, the vanilla essence and a pinch of salt. Finally, stir in the flour to make a stiff dough. Refrigerate for at least 30 minutes. Next, roll out the biscuit dough as thinly as possible, and cut out at least 12 large biscuits with a cookie cutter. Try to work in batches of four, so each tower will have the same number of layers. You will have some mixture left over, but you can continue to cut biscuits for your own use from the remainder of the dough. Bake for 10 mins on a non-stick baking tray, until the biscuits are golden brown at the edges. Leave the cooked biscuits on the tray for a couple of minutes to harden up, then transfer to a wire rack to cool. Whip the cream until it is fairly dense, and will hold its shape well. To construct the towers slather the biscuits with a spoonful of double cream and then cover the cream with a single layer of raspberries. Repeat the process, building the tower up in layers, and finishing with a plain biscuit. The finished tower should be 3 or 4 stories high. Place in the centre of a plate and dust the whole thing with icing sugar to serve. This can also be surrounded with a puree of raspberries for an added indulgence, if you have any of the fruit left over.

Enjoy s haring y our Com pas s ionate Fruit Tow ers ! “I use free-range eggs only in my cooking and I am excited to share my recipe with everyone taking part in Bake with Compassion. Have a great fundraiser and enjoy your freerange future!” Caroline Bretherton

Call 01483 521953, email or visit

JOHNNIE MOUNTAIN’S Saffron Crème Brûlée

A class ic Vanilla Crèm e Brûlée is alw ay s a real treat, but infusing other fragrances adds another ex citing dim ens ion. As w ell as s affron, lav ender, pinenut, rhubarb, liquorice and m any other ingredients w ork v ery w ell w ith the clas s ic dis h.

Ingredients 8 — medium free-range egg yolks 250ml/½ pint — organic double cream 95g/3oz — caster sugar 1 — vanilla pod (Madagascan luxury min 22cm) 1g/0.8oz)— saffron threads

Johnnie Mountain, Chef


Call 01483 521953, email or visit

Method Place double cream, saffron, vanilla seeds and scraped pod into a 1 litre or 2pt saucepan. In a large (20cm) stainless steel bowl, put yolks and sugar. Whisk yolks (gently) until mixture is smooth. Scorch on a high heat (allowing small bubbles to appear around the edge of the pan) Cream mix. Pour cream onto eggs and ‘cook’ for 3-4mins stirring gently. Return mixture to the stove and place on a medium heat. Using a heat resistant spatula, stir and cook for a further 8 –12 mins or until mixture coats the back of a spoon or with a probe reaches a steady 68 — 70°C. Remove from the heat and pour into suitable ceramic containers (small moulds approx 60/70ml). Place on a tray and refrigerate over night. When refrigerated, remove and sprinkle with an even coating of caster sugar (approx 5g). With a cooks blow torch, caramelise the top of the crème brûlée .

Eat and enjoy s haring y our Crèm e Brûlée!

“I am delighted to support Bake with Compassion and I would encourage everyone to take part this year. Battery hens are sad and helpless and that makes our food taste impaired which is why I only use free-range egg products in my kitchen.“ Johnnie Mountain

Call 01483 521953, email or visit

NATHALIE COX’S All-in-one chocolate cake

Actres s and m odel Nathalie Cox s hares her delicious All-In-One Chocolate Cake to help celebrate Bake w ith Com pas s ion.

Ingredients 200g/7oz — plain flour 30ml/2tbsp — cocoa powder 5ml/1tsp — bicarbonate of soda 5ml/1tsp — baking powder 150g/5oz — caster sugar 30 ml/2tbsp — golden syrup 2 — free-range eggs, lightly beaten 150ml/ ¼pt — oil 150ml/ ¼pt — organic milk

Nathalie Cox , actres s and m odel


Call 01483 521953, email or visit

Method Pre-heat the oven to 160C/325F/gas mark 3 Beat all the ingredients into a smooth batter. Pour into two greased and lined 20cm/8in cake tins and bake for 35 minutes until springy to the touch. Let the cake cool and then ice with your favourite icing (also yummy when served slightly warm with ice cream!).

Enjoy s elling y our All-In-One chocolate cake! “Compassion in World Farming is doing such a fantastic job and I am 100% on board! Bake with Compassion has significantly improved the lives of hens and I will be baking all week with free-range eggs to help this to continue. For all of you who didn’t get a chance to join in last time, now is your chance and I look forward to hearing how much we raise together. I really hope you find my all in one chocolate cake as delicious as I do and make lots of money from it.� Nathalie Cox

Call 01483 521953, email or visit

PAUL MERRETT’S Warm Baked Lemon Ricotta Cheesecake

This is part-cake and part-pudding depending on y our m ood! It is at its bes t about an hour after rem ov ing from the oven – the lem on aroma is incredible. I like to s erv e it w ith copious am ounts of w hipped cream – and a few ras pberries – jus t to keep it healthy !

Ingredients 3 — free-range eggs separated 175g/6oz — organic butter 175g/6oz — golden caster sugar Zest 3 lemons 250g/9oz — organic ricotta 125g/4.5oz — self raising flour 1tsp — baking powder

Paul Merrett, TV chef


Call 01483 521953, email or visit

Method Preheat oven to Gas mark 3 / 160°C / 320°F Place the butter and sugar in a bowl and beat well until light and fluffy (this is a quick and simple job if you have a food processor). Beat in the zest of lemon, then add the yolks and ricotta, and beat this in well. Separately whisk the egg whites until they produce a stiff glossy meringue-like look, then fold these into the main mixture. Fold in the flour and the baking powder. Spoon mixture into a 7 inch cake tin (greased & floured) and Bake for 35 minutes – it will rise and turn golden in colour, allow to cool for an hour.

Enjoy s elling y our chees ecake!

“As a professional chef I have learned to use only the very best ingredients to achieve the very best results, but it actually goes far beyond fine food. All cooks should understand, trust and respect the ingredients they use. Don’t accept eggs from caged hens – a cooks’ boycott will put this horrendous practice out of business forever.” Paul Merrett

Call 01483 521953, email or visit

TOM KIME’S Spring Frittata of Zucchini Mint and Ricotta

“Egg dis hes are s im ple and w ork at any tim e of the day but they can v ary enorm ous ly in s tandard depending on the quality of the eggs ... For this recipe I us e eggs from an organic Araucana chicken, w hich lay s blue eggs . The y olk is v ery rich and the tas te is am azing.”

Ingredients 8 — free-range eggs 3 to 4 — small zucchini 2 — cloves of garlic 3 tablespoons of olive oil 100g — organic ricotta 50g — organic pecorino* shaved into strips 20 — mint leaves 20 — Basil leaves Maldon salt and freshly ground black pepper

Remember to look for higher welfare pecorino, such as organic, and you may also want to check for vegetarian rennet if desired.

Tom Kim e, chef PTO

Call 01483 521953, email or visit

Method Pre-heat the oven to Gas Mark 6 / 200째C / 400째F. Top and tail the zucchini and split in half, length-ways. Slice thinly on a diagonal angle, so that you have elongated slices. Cut the garlic in half and remove the inside shoot and discard. Finely slice the garlic and roughly chop the mint and the basil. Heat two tablespoon of oil in a heavy bottomed ovenproof frying pan and fry the zucchini over a medium high heat for 2 minutes. Turn over and add the finely sliced garlic. Season well with salt and freshly ground black pepper. Cook the zucchini until golden brown on both sides and then add half of the chopped basil leaves. Do not over-cook the vegetables, as you want them to have some bite. Remove from the pan and set aside. Crack the eggs into a bowl and lightly beat with a fork. Season with salt and freshly ground black pepper. Crumble the ricotta and shave the pecorino into slithers. Return the heavy bottomed frying pan to the heat and add the last spoonful of olive oil, swirl the oil around the pan to coat the sides. When the pan is hot add half of the egg mixture and turn down the heat. After 1-2 minutes scatter over the cooked zucchini, then half the ricotta and half the chopped mint. Add the remaining egg mixture and dot the top with the last of the ricotta and slithers of pecorino. Transfer the pan to the pre-heated oven and bake in the oven until set and the cheese is melting. Remove from the oven and with a spatula loosen the edges of the frittata from the pan and transfer to a large warmed plate. Scatter with the remaining chopped mint and basil and some extra pecorino shavings. Serve with a peppery leafed rocket salad.

This w ill hav e ev ery one round the table fighting for the las t piece.

Call 01483 521953, email or visit

ALLEGRA McEVEDY’S Swedish Apple Cake “Any cook w ill be quick to tell y ou how m uch better food tas tes w hen it com es from an anim al w ho has had a good life. All living beings need s pace to m ov e, s unlight and to be able to grow at a s low , natural rate . Kinder farm ing helps to m ake both eggs and chicken tas te better. “But, for the first time in m y life, I hav e to s ay that for m e, flav our com es s econd. The m ain reas on I s upport Com pas s ion in World Farming and prom ote better standards in farming is s im ply becaus e a life is a life. Although the food indus try is all geared in one direction – our tum m ies – there is no ex cus e to abus e the anim als w e us e to feed us .”

Ingredients 3 — free-range eggs 150g/5oz — caster sugar 250g/9oz — flour 1 ½ tsp — baking powder 150g/5oz — organic butter and a couple of knobs 3 — Bramley apples, cut into large bite-sized chunks ¼ tsp — cinnamon 3 tbsp — golden granulated sugar for the top

Allegra McEv edy , chef

Call 01483 521953, email or visit

Method Pre-heat the oven to 175ºC/350ºF. Whisk the eggs and sugar either by hand or in a mixer until thick and pale. Sift in the flour and baking powder, and fold gently until all combined. Melt the butter in 240ml water and beat into the mixture. Grease an oven-proof frying pan (25cm x 5cm deep) with a knob of butter, then pour the batter in. Drop the pieces of apple into mix – don’t worry if it’s pretty crowded in there. Brush the top with melted butter and sprinkle liberally with golden granulated sugar and some cinnamon. Put into oven for 40-50 mins, then take it out and leave to cool in the pan for 10 minutes. Run a knife round the edge and turn out onto a plate, then flip again so the apples are on top. Serve hot or room temp with dairy of your choice ….or not!

Enjoy s elling y our Apple Cake to help s upport Com pas s ion’s w ork!

Call 01483 521953, email or visit


If y ou’re looking to bake w ithout us ing anim al deriv ed ingredients , then w hy not try this delicious v egan flapjack? This is a really s im ple recipe for ev ery one to enjoy . You could ev en add s om e dried fruit, s uch as rais ins , s ultanas or cranberries to the m ix ture for ex tra tex ture.

Ingredients 170g (6oz) — soya margarine 170g (6oz) — caster sugar 225g (8oz) — porridge oats


Call 01483 521953, email or visit

Method Pre-heat the oven to Gas Mark 4 / 180째C / 350째F In a saucepan melt the soya margarine. Turn off the heat, and add the sugar and oats, mixing thoroughly. If you want to add any dried fruit to your flapjacks, then place a handful into the mixture and mix well. Line a deep 20cm/9in baking tin with greaseproof paper. Pour the mixture into the tin, and flatten with the back of the wooden spoon. Bake in the oven for about 25 minutes, until the flapjacks are golden brown. Cut immediately into your chosen shape and leave to cool before turning out. Store in an airtight container.

Enjoy s elling y our Com pas s ionate Flapjack!

Call 01483 521953, email or visit


“The upcom ing EU-w ide ban on the barren battery cage for hens is a landm ark piece of legis lation that w ill prev ent m illions of hens being cruelly confined in antiquated cages . I applaud Com pas s ion and its w ork in ens uring this ban goes ahead on tim e and w ith no ex em ptions acros s the w hole EU. That is w hy I am s upporting Bake w ith Com pas s ion – to help educate fellow baking fans about us ing eggs that hav e been s ourced from happy hens kept in ethically s ound s y s tem s . Gather y our friends and fam ily , bake them a cake and rais e s om e m oney to help Com pas s ion continue its fight for better w elfare for billions of farm anim als acros s the globe.”

Ingredients 1—organic egg 1/2 pint —organic milk Plain flour Pinch of salt

Zac Golds m ith, MP PTO

Call 01483 521953, email or visit

Method Mix all the ingredients together until smooth Leave the mixture to sit for at least 10 minutes, ideally longer Pour thin layer of the mixture into a hot, non stick pan and when set, flip the pancake. When both sides are golden, you’re done Add sugar and Lemon – or Maple Syrup

Enjoy m aking y our Com pas s ionate Pancakes !

Call 01483 521953, email or visit

JO PRATT’S Pistachio & Raspberry Macaroons Thes e are perfect to s erv e as an afternoon tea delight, as an im pres s iv e petit four after a pos h dinner party or w hen y ou are in the m ood for a s lightly naughty but nice s w eet treat.

Ingredients 100g/3.5oz — shelled unsalted pistachios 175g/6oz — icing sugar 2 — free-range egg whites green food colouring (optional) 4 tablespoons organic good-quality raspberry jam 2 tablespoons organic clotted cream You will also need a piping bag with a 1cm nozzle and a couple of baking trays lined with non-stick parchment paper and lightly brushed with oil.

Jo Pratt, food s ty lis t, w riter, pres enter and hom e econom is t.

Call 01483 521953, email or visit

Method Preheat the oven to Gas Mark 3/170ºC/150ºF. Place all but about 15g of the pistachios in a food processor, sift in half of the icing sugar and blitz to fine crumbs. The rest of the pistachios can be chopped fairly finely and kept to one side. In a large mixing bowl, whisk the egg whites until they form stiff peaks. Sieve in the remaining icing sugar and continue to whisk until the meringue becomes glossy. A minute should be fine. Using a large metal spoon, fold the ground pistachios into the meringue with a few drops of green food colouring, if you are using it. Spoon into the piping bag and pipe twenty-four round blobs (about 4cm in diameter) on to a lined baking tray, leaving a small space between each. Add a little sprinkling of pistachios on top of half of the meringues. Now leave to stand for about 10 minutes to allow a ‘skin’ to form on top and prevent them from spreading too much in the oven. Place in the oven and cook for 15 minutes, or until they are firm but not coloured. Remove from the oven and leave to cool. When cold, sandwich the macaroons in pairs with a little raspberry jam on one side and clotted cream on the other, making sure each pair has a pistachio-sprinkled top. Serve in little cake cases or on a plate. They will keep for a day or two once made.

Enjoy m aking and s erv ing y our Macaroons !

Call 01483 521953, email or visit

JOANNA LUMLEY’S Orange & Chocolate Cake “I am delighted to s end y ou m y fav ourite s crum ptious cake recipe. As y ou can s ee, I alw ay s us e free-range eggs . By us ing the com bined pow er of all our s hopping trolley s I know w e can all help to change the m arket. I admire Com pas s ion’s dedicated cam paign to free hens from their dire, dis tres sing cages . Let’s all w ork together for a free range future for hens – and all farm anim als !”

Ingredients 1— small orange 4oz/100g — self raising flour 1 tsp — baking powder 1 tsp — cinnamon 1 tsp — ground coriander 2 tbsp — fairtrade cocoa powder 4 oz /100g — ground almonds 6 oz /175g — softened butter 6 oz /175g — light muscovado sugar 4 — free-range eggs, separated

Joanna Lum ley , actres s and patron

Call 01483 521953, email or visit

Method Pre-heat the oven to 180째C/ 356째F/gas mark 4. Butter and line the base of a 22-23cm round cake tin with baking parchment. Put the orange in a smallish pan and cover with water. Bring to the boil, simmer partly covered for one hour, then drain and leave to cool. Halve the orange, remove the pips, then chop the whole fruit. Put into a food processor and work to a rough puree. Sift together the flour, baking powder, spices and cocoa. Stir in the ground almonds. Whisk together the butter and sugar until light and fluffy, beat in the egg yolks and the orange, then fold in the flour mix. Using a clean whisk, beat the egg whites until stiff, then fold into the cake mix in two batches, gently cutting through the mixture to preserve as much air as possible. Pour into the prepared tin, then bake for 40-45 minutes until firm to the touch. Cool for five minutes in the tin, then turn out and cool on a wire rack. To serve, set on an ovenproof serving plate and wrap in foil. Reheat in a moderate oven for ten to fifteen minutes. Serve warm, cut into thin wedges. Can be served with cream or ice cream for pudding.

Enjoy baking y our Orange & Chocolate Cake!

Call 01483 521953, email or visit

KATE FORD’S Compassionate Banana & Walnut Loaf Kate Ford, actres s and friend of Com pas s ion in World Farm ing, giv es her s upport to Bake w ith Com pas s ion w eek and donates her v ery com pas s ionate recipe for a Banana and Walnut Loaf.

Ingredients 90 g (3 oz) — organic butter 1/3 cup — fairtrade sugar 1 — free-range egg 1 — large fairtrade banana 1 — teaspoon lemon juice 1 ¼ cups — self-raising flour pinch salt 1/3 cup — plain organic yoghurt 2 tablespoons — finely chopped walnuts

Kate Ford, actres s PTO Call 01483 521953, email or visit

Method Beat organic butter and sugar until light and creamy. Add lightly beaten free range egg, beat well. Stir in combined mashed banana and lemon juice. Fold in sifted flour and salt alternately with organic yoghurt. Stir in half the chopped walnuts, mix until smooth. Spoon mixture into a greased and greased paper-lined 25 cm x 8 cm (10in x 3 in) bar tin, sprinkle with remaining walnuts. Bake in a moderate oven for 40 minutes or until cooked when tested. Allow cake to cool 5 minutes in tin, turn out and cool on wire rack. When cold, cut into slices, serve with organic butter.

Enjoy s elling y our Banana & Walnut Loaf to rais e v ital funds for Com pas s ion !

Call 01483 521953, email or visit

KATY ASHWORTH’S Nana's Famous Chocolate Cake Katy As hw orth is the hos t of CBeebies ‘I can cook’ program m e, encouraging y oung children to cook. Why not try Katy ’s delicious Nana’s Famous Chocolate Cake at y our Bake w ith Com pas s ion ev ent?

Ingredients Cake: 113g/4oz — flour 113g/4oz — sugar 113g/4oz — organic butter or margarine 2 — free-range eggs 1 level tbsp cocoa powder Filling: 85g/3oz — organic butter or margarine 85g/3oz — icing sugar 1—level tbsp cocoa Icing: 4oz — icing sugar 1—level tbsp cocoa Katy As hw orth, pres enter PTO

Call 01483 521953, email or visit

Method Pre-heat oven to Gas Mark 4 —5 / 170°C/338°F To make the cake mixture, cream the butter and sugar together with a food mixer or very strong hand and spoon. Beat the eggs and add gradually to the mixture. Sift the flour and cocoa into the mixture and fold together. Pour even amounts into two 6-inch lined cake tins and bake in the oven for 20 minutes. Whilst the cakes are baking you can make the filling. To do this sieve the icing sugar and the cocoa together, add the butter and whisk until light and fluffy. Once the cake is ready and cooled, you can place the filling on one part of the cake and then place the other cake on top. To make the icing for the cake, sieve together the icing sugar and cocoa, then add small amounts of boiling water until you have a smooth paste. Spread this over the top of your cake.

Enjoy S erv ing y our Chocolate Cake to friends and fam ily ! “The first time I saw footage of the conditions of battery hens I couldn't quite believe it. It is very easy to forget that this takes place in our everyday lives. But it is total cruelty and it is wrong. Thank goodness for organisations like Compassion in World Farming who have the initiative to draw the world's attention to this so that we can simply be made aware. With this kind of awareness we can influence all generations old and new to do the right thing and continue to fight for free range farming and bake with compassion.” Katy Ashworth

Call 01483 521953, email or visit


The Queen of Cupcakes , Antonia Kim e, has kindly s hared her cupcake recipe as part of Bake w ith Com pas s ion.

Ingredients Cake Mix ture: 6oz — caster Sugar 6oz — organic Butter 3 — free-range eggs 6oz — self raising flour 1tsp — vanilla essence Icing: 200g/7oz — organic cream cheese 100g/3.5oz — organic butter 800g/28oz — Icing sugar Drop of green natural food colouring 1tsp — vanilla essence Decorative free-range hens and eggs Rolled icing Red and orange food colouring 12 cupcake cases


Call 01483 521953, email or visit

Method Preheat the oven to Gas Mark 4 / 180°C / 350°F Cake m ix Cream the sugar and butter together until it looks like ice cream (a mixer will always do this best). Next, add the free-range eggs and continue to beat well. Once combined, add the flour and vanilla essence. Divide the mixture among the 12 cupcake cases and bake for 20 minutes. The cupcakes should be golden brown and light to the touch. Icing Use room temperature butter and cream cheese for best Compassionate Cupcake results. To make the icing, simply place all the icing ingredients in a bowl and beat thoroughly. Pipe the icing onto your cooled Compassion Cupcakes. Decorative free-range hens and eggs Place your rolled icing on to a clean surface and using a small hen shaped cutter, cut out 12 hens. This is very easy to do and kids love it! It’s like cutting out cookies from dough. You can make the eggs from the left over roll icing by rolling up a small amount in your fingers. Using red and orange food colouring, you can paint your hens, as seen overleaf.

Enjoy s elling y our Com pas s ion Cupcakes !

Antonia Kim e — Queen of Cupcakes

Call 01483 521953, email or visit