Red Nose Day comes to the Hub

Friday 13th March saw the return of one of the biggest charity events on the calendar; Red Nose Day, a charity dedicated to saving lives across Africa and the UK.

It was the story of malaria that brought it home to us. Comedian John Bishop visited a family in Iyolwa, where he met a father who had recently lost two of his children to this terrible disease. The solution, which seems all too simple - mosquito nets. At the price of just £2.50, these nets can prevent the spread of malaria.

Maltesers have partnered with Red Nose Day since 2011 and have raised over £2million. The Hub signed up to this year’s Malteser challenge, baking ourselves silly! The challenge was to come up with bakes, all inspired by the mighty Malteser. We indulged in a tray bake, chocolate cupcakes and fancy macaroons.

Why not try your hand at our delicious bakes and check out the recipes below:

Malteser filled Macaroons:

You will need….

For the macaroons:

  • 125g icing sugar
  • 125g ground almonds
  • 90g free-range egg whites
  • 2 tbsp water
  • 110g caster sugar

For the Malteser filling:

Equipment and preparation: You will need a piping bag fitted with a 1cm nozzle and a sugar thermometer.

Method:

  1. Preheat the oven to 170°C and line a large baking tray with baking paper. Put the icing sugar, ground almonds and 40g egg whites together in a large bowl and mix to a paste.
  2. Put the water and caster sugar in a small pan and heat gently to melt the sugar, then turn up the heat and boil until the mixture starts to go syrupy and thickens – using a thermometer read 115C/239F at this stage.
  3. Whisk the remaining 50g/2oz egg whites in a small bowl until medium-stiff peaks form when the whisk is removed from the bowl, then pour in the sugar syrup, whisking until the mixture becomes stiff and shiny. Tip this meringue mixture into the almond paste mixture and stir gently until it becomes stiff and shiny again.
  4. Spoon into the piping bag. Pipe a little mixture under each corner of the baking paper to stop it sliding around. With the bag held vertically, pipe 4cm flat circles onto the lined tray, about 2cm apart, twisting the bag after each one.
  5. Leave to stand for 30 minutes to form a skin then bake in the oven for 12–15 minutes. Remove from the oven, lift the paper off the baking tray and leave the macaroons to cool on the paper.
  6. When cool, sandwich the macaroons together with chocolate icing (use the recipe above) mixed with crushed Maltesers. They can be kept for a couple of days, if they hang around that long!

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