Sweet Charity…

We’ve been putting our culinary skills to good use and making some tasty treats to sell in today’s charity bake sale in aid of  Comic Relief and the Red Cross Japan Tsunami Appeal.

Here are some of our favourite recipes from the Smythson team…

Our Archivist and Diary Editor Vicky’s Triple Chocolate Brownies…

150g unsalted butter

200g plain chocolate

175g caster sugar

1 teaspoon vanilla extract

3 medium eggs

75g plain flour

100g milk chocolate

100g white chocolate


·   Pre heat oven to 160C or gas mark 3.

·   You need a 20cm square tin – line it with greaseproof paper and grease the paper slightly with butter.

Melt the butter and plain chocolate together.

Beat the sugar and the vanilla extract into the butter/plain choc mixture.

Add and beat in the eggs, one at a time

Add the flour and beat again until the mixture is smooth.

·   Break the milk and white chocolate into chunks – half or quarter the square shapes the chocolate comes in. Add these chunks to the mixture and stir them in.

Pour the mixture into your baking tin and smooth out the top.

Bake in oven for 25-30 minutes depending on how gooey you want the brownies. The milk and white chunks never melt totally and become chocolate chunks in the brownie.


Our Online Merchandise Manager Chris’ Chewy Chocolate Cookies…


250g plain flour

1/2 teaspoon bicarbonate of soda

1/2 teaspoon salt

170g unsalted butter, melted

200g dark brown soft sugar

100g caster sugar

1 tablespoon good quality vanilla extract

1 egg

1 egg yolk

325g chocolate chips

Preheat the oven to 170 C / Gas mark 3.

Sift together the flour, bicarb and salt.

In a different bowl, cream together the melted butter, brown sugar and caster sugar with a wooden spoon until well mixed. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough onto the prepared baking trays, with each cookie around 1 tablespoons of dough (for larger cookies, increase the size of the doughballs and adjust baking time as necessary). Do not flatten the dough. Make sure the cookies are at least 5cm apart.

Bake for 15 minutes in the preheated oven until the edges are lightly toasted. Cool on baking tray for a few minutes then transfer to a wire rack to cool.


Our PR Intern Rosie’s Red Velvet Cupcakes



For the Cake:

130g Caster Sugar

115g Butter

3 Eggs

1 ½ Teaspoons baking powder

¼ Teaspoon Salt

195g Plain flour

Red food colouring

60ml Milk

Cupcake cases

For the frosting:

450g Icing Sugar

180g Butter

Cream Cheese

Preheat oven at 175c

Beat together butter and sugar until well mixed.

Add Eggs one at a time

In a separate bowl mix flour, baking powder and salt


Whilst whisking the eggs/sugar/butter mixture slowly add the flour mix bit by bit alternately with milk
Continue to whisk until well combined
Add food colouring bit by bit until you get a nice red colour (I had run out of red so used pink!)
Fill 12 Cupcake cases ½ to ¾ full
Bake for 17-20 minutes until you can stick a skewer in and it comes out clean!
To make the frosting carefully mix together icing sugar and butter – this can be messy
Then add about 2 tablespoons of cream cheese and whisk
Check the frosting tastes good (add more cream cheese if necessary)
Once the cupcakes are cooked and cooled ice with the frosting.

Our Merchandising and B2B Assistant Grace’s chocolate cornflake cakes with mini eggs


100g plain or milk chocolate

2tbsp golden syrup or runny honey

50g butter/margarine (not low fat spread)

75g cornflakes or other cereal

Melt the chocolate, syrup and butter together in a pan on a low heat, or in the microwave.

Stir in the cornflakes.

Spoon into 12 cake cases in a bun tin.

Put in the fridge to set.

Will keep in an air tight container for 2-3 days.


And our Senior Graphic Designer Ingrid’s Moist Lemon Drizzle Cake…

3 Eggs
1.5 dl sugar (1 and a half cup)
1 ts Vanilla powder/ seeds or essence
2ts raising powder
1 dl white flour (or spelt flour) (or 1.5 dl ground almonds a substitute or another delicious alternative to wheat)

Step 1:
Beat the 3 eggs and sugar into white fluffy texture, add all other stuff and FOLD the rest gently inside to keep the fluffyness as much as poss.

Step 2:
Put into a cake dish, round or square, what you have.
(good idea to oil the bottom of cake dish so it comes out easily if you want to turn it)

Step 3:
Bake in oven for 15 min 180c* (or more depending on your oven)
PUT IN COLD OVEN
Step 4:
To check if its done… Listen to the sizzling bubbles, if its sizzling too much, not done, if its silent its done.
And if its golden brown on top…and smells good.
And if you poke a stick in it, it should be dry when you take it out, if sticky dough on , not finished.. Makes sense..) (DO NOT STICK A STICK IN TOO EARLY AS THE WHOLE CAKE WILL FALL DOWN)
Take out of oven.

Then. Cool slightly. Leave in dish
When bearable hot, take out of form, turn round if its a fancy cake form with pattern, otherwise, don’t bother. Then..

For the drizzle; (to be drizzled on whilst hot for sugar to melt slightly)
Squeeze 2 lemons or more put lots of sugar in it and stir into sweet and sour liquid, then spread all over cake let stand and soak..
Dust with icing powder before serving with a  drizzle of lemon rind for an extra visual and zingy touch.

Serve with amaretto.. Perhaps…and nice Earl Grey leaf Tea…




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2 Responses to “Sweet Charity…”

  1. Betsy S. Says:

    Oh dear, Smythson, you have made me hungry for goodies!!!!

    ~Bets

  2. Miyako Says:

    A big thank you from Japan!

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