Simple Fairtrade Recipe Ideas

As one of the organisations which set up the Fairtrade Foundation, we are delighted to feature some simple recipes below. 

UK Aid Matched Fund LeafletWhy not hold a Fairtrade breakfast, a cake sale, or a lunch in aid of CAFOD, particularly as this Family Fast Day we’re receiving Matched Funding from the UK Government? It starts on Shrove Tuesday! Check out our pancake topping suggestions below.

More information about CAFOD can be found on the CAFOD Website.

Jump to:

Fairtrade Hot Chocolate
Fairtrade Chocolate Crispy Cakes
Fairtrade Mince Pies
Fairtrade Emergency Microwave Sponge
Fairtrade Bread and Butter Pudding
Top Ten Toppings for your Pancakes

Fairtrade Hot Chocolate

Add 1 heaped tea-spoon of FT cocoa powder in to a mug.
Add 1 tea-spoon of FT sugar (choose your sugar type and amount to taste, I like muscavado sugar).
Add a splash of milk and stir the mixture until there are no lumps.
Add hot water, or hot milk stirring continuously.
Add a sprinkle of FT cinnamon or FT nutmeg to flavour.
Enjoy with a FT ginger biscuit or two. 

Fairtrade Chocolate Crispy Cakes

225g Margarine or Butter,
75g FT Sugar
100g FT Golden Syrup
100g FT Cocoa powder

30 (or so) handfuls of crispy rice-based cereal (the sort that which-pops and fizzles). Corn flakes, or puffed wheat can be used instead). Fairtrade if you can find it.

Heat the margarine or butter in a large sauce-pan and add the sugar and the syrup. Heat gently until it’s mixed and melted. (Warning fat/sugar/syrup mixes can get quite hot)

Add the cocoa powder to the mixture and stir until thoroughly mixed.

Remove from the heat and bit by bit add the crispy rice cereal stirring well until it’s all mixed in and covered with the chocolate mix. Avoid the temptation to mix in too much cereal to make it spread too far – it needs to have enough chocolate mix to bond it all together.

Put a spoonful of the mix into a cake case and put in the fridge until cold and set.
Enjoy with friends. 

And courtesy of the Fairtrade Foundation Website, Classic Mince Pies

Part 1 – Classic Mince Meat
Preparation time: 30 minutes plus 24 hrs standing time
Makes about 3.5 kg

  • 500g each of currants, Fairtrade raisins, Fairtrade sultanas, chopped suet, Bramley apples, peeled and coarsely grated
  • 100g blanched Fairtrade almonds, roughly chopped
  • 450g Fairtrade muscovado sugar
  • 1 tsp Fairtrade cinnamon
  • ¼ (quarter) tsp grated nutmeg
  • 1.5 tsp mixed spice
  • grated zest and juice of a Fairtrade lemon and a Fairtrade orange
  • 200g mixed candied peel, chopped
  • 100ml each of brandy and Fairtrade dark rum
  • 175ml sherry

Using your hands, mix all the ingredients into your largest bowl. Cover and leave for at least a day for the flavours to develop. Give the mixture another stir. Pack the mincemeat into sterilised jars; seal with greaseproof paper jam pot covers and tight-fitting lids. Store in a cool place to mature for 2-3 weeks.

Part 2 – Classic Mince Pies

Preparation time: 25 minutes plus chilling time
Cooking time: about 20 minutes
Makes: 12

  • 250g sifted plain flour 140g butter, chilled and cubed
  • 100g sifted Fairtrade icing sugar
  • Two Freedom Food labelled eggs
  • One Freedom Food labelled egg yolk
  • Zest of one Fairtrade orange
  • ½ tsp ground mixed spice
  • 250g homemade mincemeat (see recipe above)
  • Fairtrade icing sugar, for dusting

Whizz flour and butter in food processor for 40 seconds. Add sugar, one egg and the yolk, orange zest and mixed spice. Mix until mix leaves the sides.  Spoon onto clingfilm and chill for one hour.

Preheat the oven to 190°C/fan170°C/ 375F, gas 5

Lightly beat the other egg. Roll out the pastry on a flour-dusted surface to 2mm thick. Stamp out 18 x 7.5cm rounds with a pastry cutter and place in patty trays. Brush the edges with egg. Spoon the mincemeat into bases.

Cut out 18 x 6cm rounds for the lids and use a star cutter to stamp a star shape out of the lid. Brush the lids with egg and top with the stars. Brush again with the egg wash. Place lids on the mincemeat, sealing the edges.

Bake for 20 minutes until golden brown. Lightly dust with icing sugar.

Many thanks to the Fairtrade Foundation for that delicious recipe and their permission to use it.

Freedom Food is the RSPCA’s farm assurance and food labelling scheme. It is the only UK farm assurance scheme focusing solely on improving the welfare of farm animals reared for food. When you buy a product bearing the Freedom Food logo, you encourage retailers to stock more higher welfare products and more producers to raise their welfare standards.

Fairtrade Emergency Microwave Sponge

Great when you only have the basics or have unplanned guests.

4oz Butter, 4oz F/T sugar, 4oz self-raising flour, 2 ethical eggs.

Cream the butter and sugar
Mix in the eggs
Mix in the flour
Put a good dollop of Fairtrade Jam* in the bottom of a big microwaveable bowl and pour the mixture on top.
Cover with cling film and microwave for about 4-5 mins (depending on microwave). The sponge will double in size. A plunged knife will come out clean when it’s finished.
Take care when peeling off the cling film as you’ll get a plume of steam.
The jam will be almost as hot as molten lava so give it a while too cool.
Serve with ice cream, custard, cream or whatever you fancy.

*Could be anything really, just something nice to top and moisten the pudding.

Fairtrade Bread and Butter Pudding


  • Left over bread, around 8 slices should do it, depending on thickness
  • 25g butter, if not available then other butter-like spreads will suffice
  • A good handful (100g) of Fairtrade sultanas or anything else that happens to be around (e.g. candied peel, berries etc.)
  • 500ml semi-skimmed milk
  • 25g Fairtrade golden caster sugar
  • 3 eggs
  • 1 tsp or so of Fairtrade vanilla essence. If you’re fortunate to be able to get hold of Fairtrade vanilla pods, then using some of the seeds from within one would be delicious.
  • Freshly grated Fairtrade nutmeg
  • Approximately 25g Fairtrade demerara sugar If you don’t have demerara sugar it isn’t essential, but just adds a nice glaze. Other Fairtrade sugar should work fine.


Set the oven to 180°C, gas mark 4 and grease a large ovenproof dish.

Butter the bread. Cut the slices into smaller pieces, quarters are nice, and add a layer of bread to the prepared dish, followed by some of the sultanas. Repeat until the last of the bread is added. The top layer should be bread rather than sultanas.

Beat the 3 eggs with the milk, sugar and vanilla and then pour this mixture over the bread and grate some nutmeg over the top. Add a sprinkling of the demerara sugar.

Bake for 35-40 minutes until the top is golden and the custard set.

Inform your guests to ‘leave space for pudding’

When ready, serve hot, with single cream or ice cream.


Top Ten Toppings for your Pancakes

Other suggestions or disagreements welcome in the comments box below.

10 – Fairtrade Jam (raspberry of course)
9 – Fairtrade Golden Syrup
8 – A generous sprinkle of Fairtrade hot chocolate powder
7 – Fairtrade Honey
6 – Finely chopped Fairtrade dried mangoes (these can also go in the pancake mix)
5 – Fairtrade blueberries (put a few in the mix, it’s lovely)
4 – Fairtrade Chocolate Spread
3 – Fairtrade Bananas and cinnamon
2 – Fairtrade Chocolate
1 – Fairtrade lemons and sugar

Why not hold a Fairtrade pancake evening in your parish and take votes? It doesn’t have to be Shrove Tuesday, but it helps. Funds to CAFOD? What about trying to buy some CAFOD World Gifts from money raised? Available all year round.

Courtesy of the Fairtrade Foundation Website, A Non-alcoholic Mojito!

 The perfect way to cool down in a very rare British heat wave! 

 You will need:

  •  1 glass of crushed ice (you can crush ice by placing ice between two tea towels and crushing it with a rolling pin)
  •  1/2 a glass of Fairtrade lemonade or ginger ale
  • 1/4 of a glass of Fairtrade apple juice
  • 2 teaspoons of Fairtrade sugar
  • 1 sprig of mint
  • 2 wedges of lime

To begin, put the sugar and lime wedges in a glass or jam jar and press down with a wooden spoon. Add the mint once all the lime juice is extracted and again press down with a wooden spoon. Add the crushed ice to the glass or jam jar until it is about 3/4 full. Then pour the lemonade or ginger ale and apple juice until the glass is full. Stir all the ingredients together. If using a jam jar, you can put the lid on and give it a good shake! Add more crushed ice and a sprig of mint to finish. 

More recipes…

Alternatively, if you have some recipes you’d like to post then please do feel free (as long as it doesn’t impinge on anyone’s copyright etc).

Check out the Fairtrade Foundation’s recipes for a whole host of delicious recipes…

NB/Some of the recipes above contain nuts, other allergenic ingredients and may involve baking, ovens and hot subtances or potentially dangerous kitchen equipment. If these are likely to cause harm to anyone in the making or eating, please ensure they are adequately informed of the ingredients, or adequately supervised in the cooking. Thank you.</

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