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Get your Bake On with Michelin-Starred Chef Josh Eggleton and Help Penny Brohn UK

Posted on: 11 Jul 2017

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Penny Brohn UK is delighted to announce that Michelin-starred, South West Chef Josh Eggleton is fronting their new Bake a Difference regional summer campaign! Josh and sister Holly want people to get creative for Bristol's, and the UK's, leading holistic cancer charity. This is not only an incredible way to help people face their issues with cancer, but Josh has even supplied two recipes to get you started! 

Josh, who represented the South West on the BBC’s Great British Menu, invites the good people of Bristol to get baking, from cake sales and afternoon teas, to Bake Off-style competitions and garden parties etc, to raise money so we can continue to support Bristol/South West people and families facing cancer.

 

The chef, who has represented the South West on the BBC’s Great British Menu multiple times, said:

 

“I’ve always been a big baking fan – in fact, one of the first dishes I learnt to make when I was young was a Victoria Sponge. This is a great cause and I hope to help get as many people as possible involved. Together, we can support more people with cancer to live as well as possible for as long as possible. I hope people are inspired to get baking so the wonderful charity can continue its amazing work.”

 

Participants receive a free fundraising pack, packed with ideas, posters and flyers to promote their event, banners, balloons and collection buckets. This is a great way to get creative and have fun with all your family and friends whilst raising plenty of money for a truly worthy cause. Check out Josh's Michelin-worthy recipes below:

 

Josh’s recipes

 

Recipe Name:

Carrot Cake

 

 

Number of Portions:

Depends how hungry you are!

 

 

Oven Temperature:

160°c

 

 

Cooking Time:

1 hour 10 mins

 

 

Cake Ingredients:   230g Soft Dark Brown Sugar  120g Caster Sugar  8 Eggs  3tsp Vanilla Essence  600ml Vegetable Oil (make sure it’s light-coloured rapeseed) 350g Plain Flour/ Wholemeal  4tsp Baking Powder  2tsp Salt  4tsp Cinnamon  1tsp Bicarbonate of Soda  230g Chopped Walnuts  900g Grated Carrot

Butter Icing:   500g Icing Sugar  250g Butter  Maple Syrup  1tsp Vanilla Essence  250g Cream Cheese

 

Method for Cake: 

 

Cream the sugar and eggs in the bowl of a kitchen aid/mixer, and then add the oil slowly. 

 

Fold in the flour and salt, baking powder, bicarb and cinnamon. 

 

Then fold in all the other ingredients. 

 

Bake in a large tray, on 160°c for approx. 40mins.

 

It may take less or more time, depending on your oven.  To test whether the cake’s cooked – stick a skewer in vertically and pull out – if it comes out free of cake, it’s cooked but repeat this in different parts of the cake to be sure.

 

Set aside and cool on a wire rack.

 

Method for Butter Icing:

 

Whip the butter and sugar, season with maple syrup, vanilla essence, then add cream cheese and cover over the cake.

 

Recipe Name:

Stilton and Leek Scones

 

 

Number of Portions:

15-20 scones

 

 

Oven Temperature:

160°c

 

 

Cooking Time:

30 mins

 

 

Ingredients:      350g Self-Raising Flour  ½tsp Salt  1tsp Baking Powder  85g Butter, Diced  20g Sugar  100ml Whole Milk

1 Egg, Beaten  1tbs Vegetable Oil (make sure it’s light-coloured rapeseed) 330g Leeks (finely diced)  250g Stilton Or Similar Blue Cheese

 

Method: 

 

These can be enjoyed as a more savoury version of high tea or as a cheese course after dinner. They’re delicious cut open and served with stilton in the centre, they are quite simply a hybrid of two British classics – scones and stilton. 

 

Preheat the oven to 160C.

 

On a board, trim the woody base off the leek as well as half of the green top and discard them. Slice the leek in half lengthways and then slice each half diagonally across into thin ribbons. Heat the oil in a saucepan until very hot but not smoking, and add the leeks. Cook for 2 minutes – until the leeks have brightened in colour – keeping them moving all the time. Spoon the leeks into a colander and set aside to cool.

 

Place the butter and sugar in the bowl of a kitchen aid/mixer and beat with the paddle attachment until light and creamy.

 

Mix the salt, flour and baking powder together and add to the butter in handfuls until well combined.

 

Add the drained leeks and then the stilton. Finally, add the milk slowly until the right consistency is created (you probably won't need the amount of milk stated above as there's moisture in the leeks). The finished dough should be tacky/slightly sticky and make sure the cheese is still in small chunks.

Place the dough on a lightly-floured surface and squash it with your hands until it’s about 2cm thick.

 

Use a 7cm pastry ring to cut out rounds, gently kneed out the dough and keep cutting until all is used up. Place the rounds on a baking sheet and lightly brush the tops with beaten egg. Bake for 17 minutes or until golden and then cool on a wire rack. 

 

Penny Brohn spokeswoman Sarah Godfrey added:

 

“We’re thrilled to have Josh fronting our campaign. People can host whatever takes their fancy – why not get your family, friends, school, office or organisation involved? We’ve previously seen giant garden parties, competitive cook-offs and old-fashioned chinwags over cake. It’s a brilliant way to catch up with people whilst helping us continue to support families facing cancer, before, during and after treatment.”

With over 36 years’ experience, Penny Brohn understands that cancer impacts everything and the number affected is increasing. It's Bristol Whole Life Approach supports people with cancer and close supporters to participate in their health and wellbeing, and find the resources to thrive, before, during and after treatment.  It explores areas such as diet, exercise, relationships and managing stress, through free courses, one-to-one therapies, groups, a Treatment Support Clinic and the national helpline.

 

To sign up, or for more information, call Sarah on 01275 370072, email sarah.godfrey@pennybrohn.org.uk or visit www.pennybrohn.org.uk

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