We’ll be adding recipes supplied by Chesham Fairtrade supporters here. Watch this space!

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Afternoon Tea Fancies

By Emily Jones


  • 175 g unsalted butter
  • 175 g Fairtrade demerara sugar
  • 3 free range eggs
  • 75 g plain flour
  • 1 tbsp Fairtrade cocoa powder
  • 1 tsp baking powder


  • 25 g butter
  • 125 g Fairtrade dark chocolate
  • 5 tbsp icing sugar
  • 50 g Fairtrade milk chocolate
  • 50 g Fairtrade white chocolate


  1. Preheat the oven to 180 degrees (Fan 140 degrees or Gas Mark 3). In a large bowl, beat together the butter and sugar with an electric whisk. Gradually add the eggs until the mixture binds.
  2.  Sieve the flour, cocoa and baking powder and fold in. The mixture should drop easily from a spoon. If it’s too stiff, add a little water.
  3. Spoon into a 23 cm square cake tin and bake for 30-35 minutes. Remove from the tin and leave to cool before cutting into 25 pieces.
  4. For the icing, melt the butter and dark chocolate with 4 tbsp of water and mix in the icing sugar, Spread over each cake using a small palette knife. Leave to set for a few minutes, and then drizzle the melted milk chocolate using a teaspoon. Repeat with the white chocolate.

Lemon curd and Blueberry Loaf

Baked by Lin Beechey, Recipe Courtesy of BBC Good Food


  • 175g butter, softened
  • 100g greek yoghurt
  • 2 tbsp lemon curd, plus extra for serving
  • 3 free range eggs, plus extra for serving
  • 1 Fairtrade lemon, zest and juice
  • 200g self-raising flour
  • 175g Fairtrade golden caster sugar
  • 200g blueberries
  • 140g Fairtrade icing sugar


  1. Heat the oven to 160 Degrees C (140 Degrees Fan, Gas Mark 3).
  2. Grease a 2 lb loaf tin and line with baking parchment.
  3. Put the Greek Yoghurt, Lemon Curd, Butter, Eggs, Lemon Zest, Flour and Caster Sugar into a large mixing bowl. Quickly mix until the batter just comes together.
  4. Pour half the batter into the tin. Sprinkle 40 g Blueberries into the tin and pour the rest of the batter over the top. Scatter 40 g Blueberries on top.
  5. Bake for approx. 1 h and 10 min until golden.
  6. Cool in the tin.
  7. Once cool, lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in just enough lemon juice to make a thick, smooth icing. Spread over the top of the cake.
  8. Serve in slices with extra Lemon Curd, Greek Yoghurt and Blueberries as you like.