This coming Friday, March 15th, is Red Nose Day. And there are about a billion ways to do your bit.
That may be a teeny exaggeration, but it isn't just about sitting in a bath full of cold baked beans a la fundraising in the '80s!
(In any case these days surely it would be a combination of mung and borlotti bean rather than the humble baked bean?).
But enough about beans! You could buy some fancy pants mugs, quaff away with Wine Relief, munch on some Menu Relief or acquire yourself a lovely new apron.
And of course there was The Great Comic Relief Bake Off. Relive the moment when Claudia flirted with a somewhat flustered Mr Silver-Hollywood-Fox himself over the self-raising flour. When Bob baked that inspired Baker St tube cake. Or when Jo Brand demonstrated to the entire nation the most unconventional way of softening butter ever.
If you fancy following in the footsteps of Jo, Claudia, Ellie, Bob and Edd, Queen Mary of Berry has put together a snazzy little Bake Off Kit complete, of course, with tips and tricks to avoid the dreaded soggy bottom.
Meanwhile I got my mitts on this lovely little book: The Great Comic Relief Bake Off Book.
And inspired by a recipe for Jammie Dodgers in the book here is my version:
Cherry and Vanilla Cream Jammie Red Nose Biscuits
For the biscuits:
175g plain flour50g self-raising flour
75g golden caster sugar
75g unsalted cold butter
75g golden syrup
Seeds from 1 vanilla pod
For the filling:1 tbsp custard powder
1 tsp vanilla extract
100g Fairtrade icing sugar
50g soft unsalted butter
1 tsp boiling water
6 tbsps of homemade cherry jam
1.Preheat the oven to 180C/fan 160C/Gas Mark 4. Grease and line two baking sheets with greaseproof paper
2. Place the flours and sugar into a bowl and mix to combine. Dice the butter and add to the bowl. Using your fingertips rub the butter into the flour and sugar until the mixture resembles breadcrumbs.
3. Make a well in the centre of the mixture, add the egg yolk, vanilla and syrup. Mix, initally with a spoon, then your hands to form a ball. Wrap in clingfilm and pop in the fridge for at least twenty minutes
4. Roll out the dough to a thickness of 4mm on a surface dusted with flour. Dip a circular biscuit cutter into a little flour and cut out the shapes. Using a smaller 1 cm circular cutter cut out 'red noses' in half the biscuits. Using a skewer prick around the outside of the biscuits as decoration
5. Space well apart on the prepared baking sheets and bake for 15 minutes or until golden in colour
6. To make the vanilla cream: pop the custard powder, vanilla powder and icing sugar into the food processor and pulse briefly to combine. Add the butter and blitz together until a smooth cream forms, adding a little boiling water if required. Sandwich two biscuits together with about 1tbsp of custard cream and jam
- These are sweet squidgy biscuits, perfect for a bake sale
- For loads more information on how to get involved and to find out where all the lovely monies raised goes read on here...