Fairlicious Chocolate Brownies

Ingredients
3 sticks plus 2 tablespoons unsalted butter 12 ounces Cadburys Fairtrade Dark Baking Chocolate 6 eggs 1 3/4 cups Organic Fairtrade Indiv Loose Sugar 1 tablespoon pure vanilla extract 1 1/2 cups plus 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 cup Cadbury Fairtrade White Chocolate Chips 1/2 cup Cadbury Fairtrade Milk Chocolate Chips Approximately 2 teaspoons confectioners' sugar, for garnish Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

Directions
1. 2. 3. Preheat the oven to 350 degrees F. Melt the butter and dark chocolate together in a large heavy based pan over a low heat. In a bowl or large measuring jug, beat the eggs together with the loose sugar and vanilla extract. Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate chips, and the milk chocolate chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin. Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool. To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve. As an extra fun Fairtrade addition to you brownies, melt any remaining white chocolate, then using a pastry bag; draw the Fairtrade Logo onto the brownies or simply words relevant to the organization.

4.

5.

6.

7.

Page 2

Sustainable Banana Bread

Ingredients
7 Ounces All Purpose Flour 1/ 2 Teaspoon Baking Powder 1/8 Ounces Baking Soda 1/ 4 Teaspoon Salt 11 Ounces Bananas, very ripe 5 ml Lemon Juice 7 Ounces Organic Fairtrade Indiv Loose Sugar 2 Ounces eggs 70 ml Vegetable Oil 2 Ounces Fairtrade Pecans, coarsely chopped

Directions
1. Coat the loaf pan with a light film of fat. 2. Sift together the flour, baking powder, baking soda and salt. 3. Puree the bananas and lemon juice together. 4. Combine the sugar, banana puree, eggs, and oil and mix on medium speed with a paddle attachment until blended. Scrape the bowl as needed. 5. Add the sifted dry ingredients and mix until just combined. Mix in the pecans. 6. Scale 5 ounces batter into pan. Gently tap the filled pans to burst any air bubbles. 7. Bake at 350 degrees F until the bread springs back when pressed and a tester inserted near the center comes out clean, about 55 minutes. 8. Cool the loaf in the pan for a few minutes then transfer to racks and cool completely. 9. For more Fairtrade excitement, add some Traidcraft Dried Pears and Peaches on top of the banana bread, and personalize by piping some Fairtrade Chocolate Icing.

Page 3

Fruity Fairtrade Pancakes

Ingredients
2oz unsalted butter 2oz Traidcraft White Sugar 2oz Fairtrade Pecans Half a Fairtrade Pineapple Sliced 2 Fairtrade Bananas, very ripe 2 tbsp Malibu or dark rum 1oz Fairtrade raisins 4oz Plain flour 1 Pinch of Salt 1 egg 1/2 Pint milk Approximately 2 tablespoons confectioners sugar, to garnish Traidcraft Wild Blossom Honey and Traidcraft Organic Strawberry Jam

Directions
1. To make the pancakes, sift the flour and salt into a bowl and make a well in the center.

2. Add the egg and whisk well with a balloon whisk. Gradually beat in the milk to make a smooth batter. Cover and leave to stand for 20 minutes if time allows. 3. Heat a large frying pan and brush with a little of the oil. Pour in just enough batter to thinly coat the base of the pan. Cook for 1 minute until golden brown. Turn or toss and cook for another 30 seconds or so until golden. Layer up the cooked pancakes between squares of greased paper and keep warm while cooking the remainder. 4. Place the butter and Traidcraft White Sugar in a large frying pan, stirring until well combined. Add the Fairtrade Pecan nuts and saut for 2-3 minutes or until the sugar has dissolved. 5. Cut each pineapple slice into quarters and cut the Fairtrade Bananas into thick slices on the diagonal. Add to the pan, tossing to coat. Cook for another 3 minutes or so until the fruit is lightly caramelized, stirring constantly. 6. Pour in the Rum or Malibu, add the Fairtrade raisins and allow the alcohol to cook off. Remove from the heat. Spoon some of the fruit mixture on to each pancake and fold up. Arrange two filled pancakes on each serving plate. Dust with confectioners sugar and drizzle around a little of the Wild Blossom Honey. Add Strawberry Jam if desired. Serve at once. Page 4

Chocolate Fudge Ice Cream

Ingredients
300ml Milk 100g Cadbury Fairtrade Dairy Milk Chocolate 25g Butter 1tsp vanilla extract 125g Traidcraft Unrefined Raw Cane Sugar 75g Golden syrup 4 Eggs 300ml Whipping cream

Directions 1. Pour 175ml of the milk into a heavy based saucepan. Break the chocolate into the milk, add the butter and vanilla extract and heat gently, stirring all the time, until melted and smooth. Stir in the sugar and syrup and heat until the mixture boils. Reduce the heat and simmer for 4 minutes, without stirring. Remove from the heat and leave to cool slightly.

2. Put the eggs in a bowl and beat together. Slowly add the chocolate mixture, stirring all the time with a wooden spoon.

3. Strain the mixture into the rinsed out saucepan or a double boiler and cook over a low heat for 10-15 minutes, stirring all the time, until the mixture thickens enough to coat the back of the wooden spoon. Do not allow the mixture to boil or it will curdle. Remove the custard from the heat and stir in the remaining milk and the cream. Leave to cool for at least 1 hour, stirring from time to time to prevent a skin from forming.

4. If using an ice cream machine, churn the mixture in the machine following the manufacturers instructions. Alternatively, freeze the custard in a freeze proof container, uncovered, for 1-2 hours until beginning to set around the edges. Turn the custard into a bowl and stir with a fork or beat in a food processor until smooth. Return to the freezer for a further 2-3 hours, or until firm or required. Cover the container with a lid for storing. Page 5

Fairtrade Cranachan
Ingredients
2 tablespoons medium oatmeal 250ml Cream 2 Tablespoons Honey 1/2 Tablespoon Whisky 500g raspberries or strawberries 2 Tablespoons rolled oats, toasted 2 Tablespoons Traidcraft Crunchy Granola Geobar, crushed Directions 1. Put the oatmeal in a small pan. Stir over low heat for 5 minutes, or until lightly toasted. Remove from the heat and cool completely. Using electric beaters, beat the cream in a small bowl until soft peaks form. Add the honey and whisky and beat until just combined.Fold the cooled, toasted oatmeal into the cream mixture with a metal spoon. 2. Begin layering the raspberries and cream evenly into six tall dessert glasses, ending with the cream. Refrigerate for 2 hours, and serve sprinkled with toasted oats and the crushed granola bar.

Page 6