Triple Chocolate Crunch Bars

Ingredients:

Serves 8
Preparation time 5 minutes
Baking 20-25 minutes plus cooling

250g (9oz) butter, softened
200g (7oz) caster sugar
3 medium eggs, beaten
200g (7oz) self-raising flour
50g (1 ¾ oz) Fairtrade cocoa powder
50g (1 ¾ oz) Fairtrade dark chocolate, chopped
50g (1 ¾ oz) Fairtrade milk chocolate, chopped
50g (1 ¾ oz) Fairtrade white chocolate, chopped

Method:

Preheat the oven to 200°C/400°F/ Gas Mark 6. Grease the baking tin with butter and line with a strip of greaseproof paper. Cream the butter and sugar in a bowl using an electronic beater until smooth and creamy. Add the beaten eggs, a little at a time, beating continuously. Fold in the flour, cocoa powder, and all the chocolate, and spread into the prepared tin. Bake for 20-25 minutes until the sides have set and the centre is still a little sticky. Remove, cover with foil and allow to cool before cutting into squares. Cut into eight generous slices and enjoy!

Tip: If you prefer milk or dark chocolate you could just use 150g (5oz) of your favourite Fairtrade brand. Or, if you have bought 150g (5oz) bars of each, you can melt the remainder and serve it on top of the bars. To serve, you can also dust the bars with a sprinkling of Fairtrade cocoa.

Teabread

Ingredients:

Makes three 450g (1lb) loaves
Preparation time 10 minutes plus overnight soaking time.
Cooking time 50–55 minutes

450g (1lb) Fairtrade mixed dried fruit
225g (8oz) Fairtrade soft brown sugar
225ml (8fl oz) hot Fairtrade tea
450g (1lb) self-raising flour
55g (2oz) chopped almonds or walnuts
115g (4oz) glacé cherries, chopped
1 level tsp Fairtrade mixed spice
1/2 tsp Fairtrade ground cinnamon
Grating of nutmeg
3 medium eggs
2 tbsp brandy (optional)

Method

Soak the fruit and sugar in hot tea overnight. Preheat the oven to 160°C/325°F/Gas Mark 3. Line three 450g (1lb) loaf tins with parchment paper. Place all the dry ingredients in a large bowl, add the soaked fruit, and combine. Add the eggs and brandy, if using. Mix thoroughly and pour into the three prepared tins. Place in the oven and bake for 50–55 minutes. Tip You can also substitute 155g (5½oz) chopped dates for the mixed fruit. To make a slightly moister teabread, replace 55g (2oz) of sugar with 2 tbsp of malt extract. These loaves taste lovely with honey brushed on top, and they freeze very well.

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