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

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

Posted on: 11 Jul 2017

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! 

Bake a difference with Josh Eggleton

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: 




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: 




Cooking Time: 

30 mins 





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 




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.”

Penny Brohns is one of the UK's leading cancer charities and you can help them keep up the good work.

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 or visit

Article by:

Matt Dailly

Matt, originally from Belfast, has only lived in Bristol for a year now and is studying Media & Journalism at UWE. He wants to concentrate his writing and media skills in Bristol's culinary culture, delving into what fine feasts the city has to offer and where the best places to go for food really are. Along with an aspiration to interview some of the influential people shaping Bristol and some who are simply passing through, Matt really is trying to make Bristol his new home! For any other info check out his Facebook or Twitter