In the latest new episode of Cranleigh Community Radio, Lynda promises to share with you a couple of Fairtrade recipes.

Please do share photos of your creations, by email to hello@destinationcranleigh.net (we’ll share the best ones here!) or by tagging us on Instagram @destcranleigh.

# denotes Fairtrade ingredients

FAIRTRADE FLAPJACK

Preparation and cooking time: 30 minutes.  Makes 8 wedges

Just add sultanas to this recipe for a fruity flavour.

Ingredients

125 g butter or cooking margarine

# 125 g demerara sugar

5 tbsp golden syrup

# 225 g porridge oats

# 1 tsp ground ginger

Method

Preheat oven to 190C, 375F, Gas Mark 5.  Grease a 20 cm sandwich tin.  Melt butter in a large pan and stir in the sugar and syrup.  Add the porridge oats and ground ginger and mix well.  Using the back of a metal spoon press mixture evenly over the base of the tin and smooth over.

CHOCOLATE BROWNIE

Ingredients

# 300 g golden castor sugar

250 g butter

#250 g dark chocolate

3 large eggs plus 1 extra egg yolk

60g plain flour

# 60 g cocoa powder

½ tsp baking powder

9 inch/23 cm baking tin – square or similar

Method

Set oven to Gas Mark 4/180 C.  Line the tin with baking parchment.  Beat the sugar and butter in mixer for a few minutes until white and fluffy.  Chop 50g of the chocolate into gravel-sized pieces.

Break the rest of the chocolate into pieces and melt it in a bowl, suspended over a pot of simmering water and remove from the heat.

Break eggs into a small bowl and beat lightly.  Sift together the flour, cocoa and banking power and a pinch of salt.  With the machine running slowly, add the beaten a little at a time, speeding up between additions.

Remove the bowl from the mixer and mix in the melted and chopped chocolate with a large metal spoon.

Lastly, fold in the flour and cocoa mix, gently and firmly, without knocking any of the air out.

Scrape the mixture into prepared baking tin.  Smooth the top and bake for 30 minutes.

The cake will appear softer in the middle.  Pierce the centre with a fork.  It should appear sticky, but not with raw mixture.  If it does, return to oven for 3 minutes.  If it appears a bit wet, don’t worry, it will solidify on cooling.  Leave for at least an hour before cutting into squares.