I wana get straight in with the facts here.
1000 women die of breast cancer every month, that’s just in the UK. 50,000 of us are affected by it. again, that’s just in the UK - I don’t even want to imagine what those figures are like for the rest of you. Also, that’s just breast cancer; there are more than 200 other types of cancer typically affecting A LOT of us out there. Crikey. Out of all of the diseases out there, I think cancer is that one lingering asshole.
So the world’s leading breast cancer charity: Breakthrough Breast Cancer cooked up a campaign to try and take beating breast cancer one step further. On Monday I dragged my favourite Hannah of The Littlest Bakehouse out of bed, she joined fellow bloggers and me for a morning of baking with Bea Vo, owner of Beas of Bloomsbury. We baked the morning away with Duffins (re Bea’s recent Starbucks feud), Italian meringue buttercream and partook in some chocolate piping exercises.
Now its over to you.
This Friday (18 October) is the official Great Pink Bake Off. Colleagues, family, neighbours and all sorts will hopefully get together in a flurry of baked goods, eat cake and dough-nate some dolla to Breakthrough. If you’re feelin’ competitive, you could even point aggressively at your favourite bake and shout: “You win!”, in true Bake off style.
Its not just women who are affected, as is the fact that its not just men who bake, and its not just women who write baking blogs, but hopefully, someone reading this post will fancy a spot of baking for breast cancer this week, after reading this post, hopefully J
Some quick & easy recipes to bake for the Great Pink Bake Off:
Orrrrrrr. Bea’s Duffins were a right treat on Monday, a sort of doughnut with this crumbly outer layer and rich dense AND fluffy interior. Starbucks “duffins” are the cheap tasting version that skimps entirely on the melted butter. Don’t eat those. Ever. Support Duffingate! Wooooo.
Raspberry Duffins Adapted from Afternoon Tea with Bea
420g plain flour
4 tsp baking powder
Pinch of salt
1 tsp ground nutmeg
330g caster sugar
2 egg, lightly beaten
130ml sunflower oil
250g unsalted butter, melt
300g caster sugar mixed with 1/4 tsp nutmeg
Half jar raspberry jam
Makes 22 Duffins
Preheat the oven to 180 C and grease 2 muffin tins with butter.
Mix all of the dry ingredients together in a large bowl.
Mix all of the wet ingredients together in a smaller bowl. Pour the wet into the dry and whisk together until just combined, try not to over mix.
Spoon the mixture into the muffin tins, 2/3 full. Bake for 25 minutes, until golden brown.
Pour the melted butter into one bowl, sugar in another. Dip each duffin into the butter and then toss in caster sugar.
Fit a piping bag with a long & thin nozzle and spoon in the jam. Pierce the tops of the duffins with the piping bag and squeeze some of the jam into each duffin.
Duffins last for 3 days!
Love Em xx