Posted: 29 September 2015

The Great British Bake Off inspired our office Bake and Brew

With The Great British Bake Off in full swing, The Children’s Society colleagues have been inspired to get creative in the kitchen to raise funds for our Bake and Brew campaign.

The office can be a perfect place for a Bake and Brew – people are always pleased to see treats on sale to go with their tea and coffee!

Hold your own Bake and Brew

This week, as the GBBO semi-finalists face one of the trickiest ingredients – chocolate - our staff bakers put their skills to the test. We’ve rounded up some of their recipes below.

Boozy Chocolate Torte

boozy torte


300g Bourbon biscuits (for the base)

40g salted butter

For the filling

600ml double cream

350g Good quality dark cooking chocolate

3 tbsp Golden Syrup

1 generous shot of whiskey

To serve

300ml single cream

Punnet of fresh raspberries


  1. In a microwave-proof bowl, microwave the butter for roughly 30 seconds-1 minute until melted
  2. Using a food processor or rolling pin, crush the biscuits into fine crumbs
  3. Combine the butter and biscuits and press into lined 10 inch box tin
  4. Put the base into the fridge to set
  5. Melt your chocolate slowly in a microwaveable bowl or over a pan of simmering water
  6. Take a sheet of baking paper and using a teaspoon, use some of your melted chocolate to make star shapes on the paper, making sure they are fairly thick so they don't snap. Carefully pop these in the fridge to set.
  7. In a large mixing bowl, whip your cream into soft peaks
  8. Add three tablespoons of your whipped cream into your chocolate, along with the syrup and whiskey
  9. Now fold the chocolate/whiskey mix into the cream. If you like, you can leave a marbled texture by not combining the two elements fully.
  10. Pour on top of your base and set in the fridge for 1-2 hours or over night
  11. Decorate with your chocolate stars and fresh raspberries, and serve with a jug of single cream. 

Caitlin's 'Apple-y Ever After' Chocolate Tart

apple tart

A twist on Mary Berry’s classic Chocolate Orange Tart. Instead of orange, I used autumnal sliced apple – freshly picked by my mum and I!


For the pastry

100g/3½oz plain flour

50g/1¾oz icing sugar

50g/1¾oz butter, diced

1 large free-range egg yolk

For the chocolate filling

75g/2½oz butter

115g/4oz dark chocolate (no more than 60% cocoa solids), finely chopped

115g/4oz golden caster sugar

55g/2oz plain flour

 4 medium free-range eggs

For the apples

1 large cooking apple

1 tbsp rapeseed oil

2 tbsp soft brown sugar


  1. Grease a 23cm/9in fluted tart tin with butter.
  2. For the pastry, measure the flour, icing sugar and butter into the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and a tablespoon of cold water and mix till it comes together in a soft dough.

  3. Wrap  dough in cling film and leave to rest in the fridge for about 30 minutes.
  4. Preheat the oven to 200C(180C fan)/400F/Gas 6.
  5. Dust the work surface with flour then roll out the pastry as thinly as you can to a circle about 5cm/2in larger than your flan tin.
  6. Line the tin with the pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Chill for 15 minutes.

  7. While the base is chilling, slice the apple. Heat the rapeseed oil and sugar in a non-stick frying pan. When lightly sizzling, toss the apples in the oil and sugar for 5-7 minutes, or until brown/caramelised. Leave to cool.
  8. Prick the base of the pastry with a fork, line the pastry case with baking paper or foil and fill with baking beans. Blind bake for 10 minutes, or until just lightly golden-brown. Remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and the base is cooked.
  9. To make the chocolate filling, melt butter and chocolate in a heatproof bowl over a pan of gently simmering water until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time, and leave to stand.
  10. Place the pastry case on a baking tray. Pour the chocolate mixture into the pastry case.
  11. Layer apple slices on top of chocolate.
  12. Bake for 12-15 minutes, or until just set around the edges, but still slightly wobbly in the centre.
  13. Remove from the oven and allow to cool slightly, until warm but not piping hot, then serve.

 Jemma's magic star cookies

magic star cookies


2lbs self-raising flour

3oz cocoa powder

2oz drinking chocolate

½ tsp salt

1 ½ lbs margarine

1lb caster sugar

Vanilla essence


  1. Mix the flour, drinking chocolate, cocoa powder and salt
  2. Beat the margarine and sugar together until light and fluffy
  3. Add the dry ingredients and vanilla essence and mix well until combined (add chocolate chips if you wish)
  4. Form the mix into balls and arrange on a baking tray
  5. Using the back of a fork dipped in water press down twice to form a lattice pattern on the cookies
  6. Bake in a moderate oven for 15-20 mins
  7. Cool on a wire tray

 If these mouth-watering recipes have inspired you to get baking, why not organise your very own Bake and Brew with our fantastic resources.

By Joanna Lamb - Media team

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