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Fairtrade

What we can do? What do we know? Recipes

St Mary and St Philip was 'launched' as a registered Fairtrade parish on 19th March 2006 jointly by the Youth Group and the CAFOD group.


Click on our certificate to see it full size.



You can find out all about Fairtrade from the website of the Fairtrade Foundation.


What we can do?

There are things we can all do to encourage others to use Fairtrade products, as well as use them ourselves at the church.

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What do we already know?

A brief survey of cafes and tearooms in Fordingbridge and Ringwood showed….

PANINI'S - Ringwood:
Offers Fairtrade at no extra charge. Has Fairtrade poster up on the wall.
PLUMMERS - Ringwood:
Offers Fairtrade coffee, at 20p extra a cup.
THE FOOD SHED - Ringwood:
Keen to begin offering Fairtrade and are going to a Fairtrade exhibition soon to investigate how to get started.
THE FURLONG TEASHOP - Ringwood:
Do not offer Fairtrade.
FORDINGBRIDGE - No cafes visited offered Fairtrade.

Also, note…

Do you know any more?

Tell the Parish with a note in the Newsletter.

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Some recipes to get us started……..

Thanks to Alix from the CAFOD Group for this recipe which is courtesy of Waitrose:

BANANE CELESTE
Baked bananas with cream cheese is a rich pudding from Martinique which is served on special occasions. Cook the pudding in an ovenproof dish or in 6-8 separate ramekin dishes. This pudding is made with Fairtrade bananas.
Preparation time: 5 minutes
Cooking time: 30 minutes
  • 200gms pack soft cheese
  • 50gms light brown Fairtrade sugar
  • I level teaspoon ground cinnamon
  • 50gms unsalted butter
  • 6 large firm but ripe Fairtrade bananas
  • 3 tablespoons double cream

  1. Preheat the oven to 180c or gas mark 4
  2. Cream the cheese, sugar and half the cinnamon together in a mixing bowl using wooden spoon
  3. Melt the butter over a low heat in a frying pan
  4. Either: slice the peeled bananas lengthways for the oven proof dish, or; slice them thinly for the individual ramekins
  5. Add the cut bananas to the melted butter and fry gently until golden brown n both sides
  6. Distribute the browned bananas evenly in the serving dish(es)
  7. Spread the creamed cheese mixture over the bananas
  8. Drizzle the double cream over the top and sprinkle with the remaining cinnamon
  9. Place the dish(es) in the oven and bake for 15-20 minutes until the cheese is bubbling and golden brown
  10. Serve immediately
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For the rest of these recipes we have to thank Sarah Bland who found them on the Fairtrade Web page

Fairtrade Banana and Toffee Pancakes
By Hugh Fearnley Whittingstall. Serves 4-6.
The Batter:
  • 225g plain flour
  • 2 medium eggs
  • up to 500ml milk
  • The Filling:
  • 250g good quality butter toffee (broken up if in a block)
  • 3 tablespoons milk
  • 10 ripe Fairtrade bananas, sliced

  1. Sieve the flour and beat in the eggs. Beat in the milk a little at a time until the batter has the consistency of single cream.
  2. Put the toffee and 3 tablespoons of milk in a heavy pan. Stir constantly over a low heat until the toffee has melted and the sauce is smooth. It should be nice and hot.
  3. Fry the pancakes in a lightly oiled non-stick pan. When bubbles appear (after approx 1-1 ½) minutes turn the pancake. Stack them up and keep warm while you cook the rest.
  4. Place slices of banana down the middle of each pancake and pour over a generous amount of toffee sauce. Fold over each side of the pancake into the middle. Decorate with more banana slices and toffee sauce.
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Nutty Chocolate & Coffee Brownies
Makes about 12 brownies
  • 50g dark Fairtrade chocolate, roughly broken up
  • 110g butter
  • 2 eggs, beaten
  • 225g unrefined (golden) Fairtrade sugar
  • 50g plain flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 100g hazelnuts (chopped in half)
  • For the frosting:
  • 100g butter, softened to room temperature
  • 100g icing sugar
  • 100g cream cheese
  • 1 tablespoon strong black Fairtrade coffee

  1. Pre-heat oven to 180°C/350°F/gas mark 4.
  2. Grease a tin measuring approximately 27cm x 18cm and line with baking parchment, allowing paper to rise 3cm obove the tin.
  3. Toast hazelnuts in oven for 10 minutes (maximum) until lightly browned.
  4. Melt chocolate and butter in a bowl over a pan of simmering water.
  5. Sieve flour, baking powder and salt into a bowl. Stir in sugar. Beat in eggs and chocolate mixture until well-mixed. Stir in hazelnuts.
  6. Pour mixture into the tin and bake for 30-40 minutes until centre springs back when lightly pressed.
  7. Remove from oven and allow to cool completely in tin.
  8. To make frosting, beat butter and icing sugar together until pale and fluffy. Beat in cream cheese and coffee. Spread frosting on cooled Brownies.
  9. Chill in fridge for 30 minutes, then cut into squares.
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Fairtrade Golden Sunrise Pancake Surprise
By Ainsley Harriott
  • 50g/2oz unsalted butter
  • 50g/2oz light muscavado sugar
  • 50g/2oz pecan nuts
  • 400g/14oz can pineapple slices in natural juice, drained
  • 2 large ripe Fairtrade bananas
  • 2 tbsp dark rum or Malibu
  • 25g/1oz raisins
  • For the pancakes:
  • 100g/4oz plain flour
  • pinch of salt
  • 1 egg
  • 300ml/1/2 pint milk
  • sunflower oil, for frying
  • icing sugar, to dust
  • single cream, to serve

  1. To make the pancakes, sift the flour and salt into a bowl and make a well in the centre.
  2. Add the egg and whisk well with a balloon whisk. Gradually beat in the milk to make a smooth batter. Cover and leave to stand for 20 minutes if time allows.
  3. Heat a large frying pan and brush with a little of the oil. Pour in just enough batter to thinly coat the base of the pan. Cook for 1 minute until golden brown. Turn or toss and cook for another 30 seconds or so until golden. Layer up the cooked pancakes between squares of greased paper and keep warm while cooking the remainder.
  4. Place the butter and sugar in a large frying pan, stirring until well combined. Add the pecan nuts and sauté for 2-3 minutes or until the sugar has dissolved.
  5. Cut each pineapple slice into quarters and cut the bananas into thick slices on the diagonal. Add to the pan, tossing to coat. Cook for another 3 minutes or so until the fruit is lightly caramelised, stirring constantly.
  6. Pour in the Rum or Malibu, add the raisins and allow the alcohol to cook off. Remove form the heat. Spoon some of the fruit mixture on to each pancake and fold up. Arrange two filled pancakes on each serving plate. Dust with icing sugar and drizzle around a little of the cream. Serve at once.
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Fairtrade Tea Jelly
This is delicious with cheese, cold meats or spread on hot, buttered crumpets or toast.
  • 1 litre/2 pints water steeped in Fairtrade tea (use about 4 tea bags)
  • 6-8 cups of Fairtrade sugar
  • ½ cup apple pectin
  • Juice of 1½ Fairtrade lemons

  1. Bring tea to the boil.
  2. Add the sugar, pectin, and lemon juice.
  3. Bring back to the boil and continue cooking for four minutes.
  4. Place in jars, cover with a piece of plastic wrap and allow to cool.
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Fairtrade Banana Smoothie
By Hugh Fearnley Whittingstall. Serves one.
"I have one of these for breakfast almost every day - and I never get bored of it."
  • 1 large or two small Fairtrade bananas
  • 200ml ice cold milk (skimmed if you prefer)
  • 1 tablespoon rolled oats (porridge oats)
  • 2 ice cubes
Place all the ingredients in a blender and whizz for approximately one minute until smooth. Pour into a tall glass and enjoy.
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Faitrade Banana Bread
By television chef Michael Barry. Makes one loaf.

  1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
  2. Peel and mash the bananas, and then mix all the ingredients except the dried fruit together. You can do this in a food processor, or by hand in a basin.
  3. When they're all thoroughly mixed, add the dried fruit.
  4. Spoon the mixture into a 1 kg (2 lb) non-stick loaf tin, spread it out evenly and bake it for 1½ hours.
  5. The loaf is done when a skewer pushed into its middle comes out clean.
  6. Cool on a wire rack before slicing.
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Fairtrade Tiramisu
By Michael Barry
  • 2 eggs, separated*
  • 10 sugared sponge biscuits
  • 75g/3 oz icing sugar
  • 300g/12 oz mascarpone cheese
  • 125ml/5 fl oz double strength Fairtrade ground coffee
  • 75g/3 oz Fairtrade chocolate
  • Aerosol can of whipped crea

  1. Place the mascarpone cheese, two yolks and a little sugar in a mixing bowl and beat until well mixed.
  2. Whip egg whites until stiff, then add the rest of the sugar. Fold into the cream mixture.
  3. Pour some double strength filter coffee into a bowl, and dissolve a couple of teaspoons of icing sugar into it.
  4. Dunk five of the sponge fingers into the coffee, soaking thoroughly before placing them in a serving bowl or basin. Make sure they don't get too soggy.
  5. Grate half the chocolate over the mixture.
  6. Create the second layer by repeating steps 4 - 6.
  7. Finally, decorate with cream.

*If you are concerned about the use of raw eggs in this recipe, Michael Barry has suggested that as an alternative you could use 100 ml/4 fl oz of Greek yogurt. However, he added - with a hint of regret in his voice - that it wouldn't taste quite the same.
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Fairtrade Chocolate Cake
By Jane Asher
For the chocolate cake mixture:
  • 150g/6 oz butter
  • 150g/6 oz caster sugar, plus another 50g/2 oz for meringue
  • 7 eggs, separated
  • 175g/7 oz dark Fairtrade chocolate, melted
  • 125g/5 oz self-raising flour, sifted
  • For the buttercream:
  • 100g/4 oz butter, softened
  • 175g/7 oz icing sugar, sifted
  • 1 tablespoon of Fairtrade ground coffee, or 1½ teaspoons of Fairtrade instant coffee

    For the chocolate cake:
  1. Preheat oven to 190°C / 375°F/ Gas Mark 5.
  2. Grease and line the base of a deep 23cm/9 inch round cake tin.
  3. Cream butter and sugar until light and fluffy, then beat in egg yolks one at a time, and then stir in the melted Maya Gold chocolate.
  4. Whisk egg whites until stiff, then fold in sugar to make meringue.
  5. Alternately fold in flour and meringue to the chocolate mix.
  6. Transfer mix to tin and bake for 45-55 minutes, or until the cake is firm to touch and a skewer can be withdrawn cleanly.
  7. Leave to cool in the tin, then transfer to a cooling rack until cold.
  8. Split cake in half and fill with Fairtrade coffee buttercream.
  9. For the buttercream
    Infuse the ground coffee in a tablespoon of boiled water, then strain; or dissolve the instant coffee in half a teaspoon of boiling water.
  10. Beat the butter until light and fluffy.
  11. Add the icing sugar to the mix a little at the time, beating well in between.
  12. Gradually beat in the coffee.

………..And there are more on the Fairtrade website to tempt us!

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