CRY Great Cake Bake Recipe Booklet
Offering help and support to affected families @CRY_UK CardiacRiskintheYoung
Introduction The CRY Great Cake Bake Friday 25th November 2016 Raising Awareness Week 2016
Thank you so much for your interest in supporting the Great Cake Bake event as part of CRY Raising Awareness Week 2016. We are very grateful to you and hope you have lots of fun baking and selling tasty treats to your family, friends and colleagues. We have compiled this booklet to help you with your efforts. We are very grateful to the 10 chefs for the recipes they have very kindly contributed towards this year’s booklet. We are also very grateful to Doric Cake Crafts for providing the free samples to help with your cake baking efforts and to Headline Publishing Group for providing the cookery books for us to use as prizes. We look forward to seeing all your efforts for this year’s event and hope you enjoy the baking. We would love to see photos of your creations and if you want to help raise awareness during the day, do not forget to share your photos and creations on social media using the hashtag #CRYGreatCakeBake By getting involved with the Great Cake Bake event and raising awareness and funds for Cardiac Risk in the Young, you can help save young lives. The CRY Team Cardiac Risk in the Young Unit 1140B The Axis Centre Cleeve Road Leatherhead Surrey KT22 7RD Tel: 01737 363 222 Web: www.c-r-y.org.uk Twitter: @CRY_UK Facebook: CardiacRiskintheYoung Instagram: CardiacRiskintheYoung #cardiacriskintheyoung
Contents Wicked Chocolate Squares with Ganache Sauce by Mary Berry
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Liquid centre chocolate pudding by Heston Blumenthal
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Mini Coconut and Cherry Tarts by Fearne Cotton
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Lemon Sponge Pudding by Hugh Fearnley Whittingstall
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Clementine and Pomegranate Jewel Cake by Henrietta Inman
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Mince Pies by Madeleine Shaw
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Preserved Ginger Cake By Delia Smith
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Sticky Orange Polenta Cake by John Torode
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Brown Sugar Meringues with Hazelnut Butterscotch Sauce by John Whaite
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Raw Banoffee Pie Slab Olivia Wollenberg(Livia’s Kitchen)
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Boosting your Cake Bake “Dough”
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Competition time!
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Wicked Chocolate Squares with Ganache Sauce by Mary Berry
Ingredients MAKES 30 SQUARES 300g (10 oz) butter, cubed 300g (10 oz) Bournville chocolate, broken into pieces 300g (10 oz) light muscovado sugar 4 large eggs 100g (4 oz) self-raising flour
GANACHE SAUCE 150g (5½ oz) Bournville chocolate, broken into pieces 200ml (¹⁄3 pint) pouring double cream Preheat the oven to 190°C/Fan 170°C/Gas 5. Grease and line a traybake tin or a small roasting tin about 30 x 23cm (12 x 9 in) with foil or parchment paper. Measure the butter and chocolate into a bowl. Place over a pan of simmering water and gently melt together until smooth. Set aside. Whisk together the sugar and eggs until blended. Pour in the melted butter and chocolate mixture and stir until smooth. Sieve in the flour and mix well. Pour into the lined tin. Bake in the preheated oven for 40-45 minutes until a light crust has formed on the top and the middle is set. Meanwhile, to make the ganache sauce, measure the chocolate and cream into a bowl and sit over a pan of gently simmering water and stir until melted. Cut the cake into squares and pour the ganache sauce over the top to serve.
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Liquid centre chocolate pudding ‘Recipe taken from Heston Blumenthal at Home, published by Bloomsbury, £30, Hardback
Ingredients SERVES 6 PUDDING MIX 225g Unsalted butter 100g Plain flour ½ tsp Salt 240g Dark chocolate, chopped (minimum 60% cocoa solids) 350g Eggs (approx. 7 large eggs) 150g Unrefined caster sugar GANACHE SAUCE 310g Whipping cream 325g Dark chocolate, chopped (minimum 60% cocoa solids) 50g Unsalted butter For the water ganache, place 110g cold tap water and the cream in a saucepan over a medium heat and bring to a simmer. In the meantime, place the chocolate in a bowl over a pan of simmering water and allow it to melt completely. Once the chocolate has melted, add the water and cream mixture to it in three additions and mix thoroughly with a spatula after each addition. Stir in the butter. Allow to stand until it reaches room temperature, then stir one more time. Pour the ganache into a deep-sided container until it reaches 3cm deep. Place the tray in the freezer for 2 hours or until fully set. Meanwhile, have ready six 5cm diameter ramekins. Using a 2cm ring cutter, cut cylinders out of the ganache, and place one in the centre of each ramekin. Return to the freezer. To make the pudding mix, place the chocolate and the butter in a bowl over a pan of simmering water and melt completely. Remove from the heat and allow to cool. In the meantime, sieve the flour and salt together into a bowl. When the chocolate is cool, add the flour and salt and mix thoroughly. Using a mixer fitted with the whisk attachment, whisk the eggs and sugar for approximately 8–10 minutes or until light and creamy. Fold a third of the egg mixture into the chocolate, being as gentle as possible. Add the remaining egg mixture and fold until well combined. Half fill each ramekin with the mix and tap the ramekin a few times on the work surface to ensure any big air bubbles disappear, then continue to fill to the top. Place the ramekins back in the freezer for 1 hour. When ready to serve, pre-heat the oven to 180ºC.
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Place the ramekins in the oven. Bake for 15–18 minutes until the pudding mix is fully set. Serve immediately.
Photography © Angela Moore
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Mini Coconut and Cherry Tarts by Fearne Cotton
Ingredients SERVES 6 THE BASE 100g raw unsalted almonds 90g plain oatcakes 90g dried dates, pitted 1 tbsp coconut oil 4 tsp unsweetened cocoa powder 2 tsp maple syrup Pinch of sea salt THE FILLING 2 x 400ml cans full-fat coconut milk, chilled 3 tbsp set honey ½ tsp vanilla extract Pinch of sea salt 18 fresh cherries, halved and pitted 50g raw unsalted pistachio nuts, cut into slivers Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6 and line the holes of a 6-hole muffin tray with cling film. To make the base, place the almonds in a roasting tray and roast for 5–6 minutes, or until a shade darker and aromatic, taking care not to let them burn. Remove from the oven and leave to cool. Place all the ingredients for the base, including the roasted almonds, in the bowl of a food processor and blitz until the mixture forms a paste that sticks together when you press it between your fingers. Divide the base mixture between the 6 lined muffin holes, pressing it firmly into the base and sides. Place in the freezer for 20 minutes, to set firm. Once firm, remove the tray and Carefully lift up the overhanging cling film from each hole to release the mini tart cases. Place the tart cases on a plate, cover and chill. Remove the cans of coconut milk from the fridge without shaking. Remove the lids and carefully scoop out the very firm, set coconut cream at the top, leaving the coconut water in the cans (don’t throw the water away – use it to make soups, curries, porridge or smoothies). Add the thick coconut cream to the cleaned-out bowl of the food processor together with the honey, vanilla extract and salt and blitz until completely smooth. Remove the tart cases from the fridge and evenly divide the coconut cream between them. Add three cherry halves to the top of each mini tart and scatter over the slivered pistachio nuts. Serve immediately or chill, covered, for up to 3 days (or until ready to serve).
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Lemon Sponge Pudding Recipe taken from River Cottage Everyday by Hugh Fearnley Whittingstall , published by Bloomsbury, £25, Hardback
Ingredients SERVES 4-6 100g caster sugar 2 medium eggs Finely grated zest and juice of 2 lemons 25g light muscovado or soft brown sugar 100g unsalted butter, softened 100g self-raising flour, sifted Generously butter an 850ml pudding basin. Stir together the juice of 1 lemon and the brown sugar until the sugar dissolves, then tip it into the basin. Cream together the butter, lemon zest and caster sugar until very light and fluffy. Beat in one egg at a time, adding a spoonful of flour with each, then fold in the remaining flour. Finally stir in the rest of the lemon juice. Spoon the mixture into the basin. The lemon juice and sugar mixture will rise up the side of the basin – don’t worry about this, and don’t attempt to stir it in with the batter. Tie a double layer of buttered foil or baking parchment, buttered side down, over the top of the basin. Put a trivet, rack or upturned small heatproof plate in a large saucepan and stand the pudding on it. Pour in boiling water to come about halfway up the side of the basin, then cover the pan and bring to a very gentle simmer. Steam for 2 hours, topping up the boiling water a couple of times along the way. Remove the foil and loosen the edges of the pudding with a knife. Place a plate on top, then invert the plate and basin and unmould the pudding. Enjoy the moment as the sauce trickles down the sponge like hot lava, and let your guests admire it, too. Then slice or divvy up with a large spoon and serve piping hot, with chilled double cream.
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Photography © Simon Wheeler
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Clementine and Pomegranate Jewel Cake By Henrietta Inman, taken from Clean Cakes published by Jacqui Small
Ingredients SERVES 8-10 CLEMENTINE CAKE 450g (1lb) clementines (about 5) 4 eggs 150g (5¼ oz) coconut sugar 225g (8 oz) ground almonds (almond meal) 1 tsp baking powder POMEGRANATE JEWEL SYRUP 30g (1 oz/1½ tbsp) raw honey 1 tbsp pomegranate molasses 1 large pomegranate, about 450g (1 lb), plus extra seeds for serving 120ml (4 fl oz/½ cup) 100% pomegranate juice, not from concentrate Cook the clementines by placing them in a lidded saucepan with cold water to cover. Bring to the boil, turn down to a low heat and simmer for 2 hours, topping up the water when necessary, until the fruit is soft and a skewer pierces it easily. Drain and leave to cool. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease the bottom and sides of a 23 cm (9 inch) springform ‘crown’ cake tin. Line the base with baking parchment. Cut the cooled clementines in half, remove any pips and then blitz the whole fruits, including the skin, in a food processor until a smooth pulp forms. Whisk the eggs and sugar together, then mix in the ground almonds (almond meal) and baking powder with a wooden spoon or spatula. Then add the clementine pulp to the rest of the ingredients, folding lightly in until well combined. Pour into the tin and bake for 20 minutes, rotate the tin and bake for a further 20 minutes or until a skewer inserted into the centre of the cake comes out clean. If the top is looking a bit too brown, reduce the temperature to 170°C/325°F/Gas Mark 3 for the last 10 minutes of baking. Remove from the oven and leave to cool completely in the tin. To make the pomegranate jewel syrup, in a saucepan bring the pomegranate juice, honey and pomegranate molasses to a boil, turn down the heat and simmer for 5 minutes. Remove from the heat then break open the pomegranate over the saucepan, letting the seeds and juices fall into the syrup. Stir well. When the cake has cooled, remove it from the tin and transfer to a serving plate. Pour over the syrup and seeds, letting them fall into the middle of the cake, then slice and serve with extra pomegranate seeds. Keeps for up to five days in a sealed container, preferably in the fridge. It freezes well too. 12
Photography Š Lisa Linder
www.henriettainman.com @henriettainman
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My CRY Great Cake Bake Shopping list
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Useful baking notes VOLUME
SPOONS
When measuring liquid, cooking measurements are quite straight- forward: Metric Imperial
Ever stop to wonder about teaspoons, dessertspoons and tablespoons? Here are their metric equivalents. But first:
250ml 180ml 150ml 120ml 75ml 60ml 30ml 15ml
8 fl oz 6 fl oz 5 fl oz 4 fl oz 2 ¹⁄2 fl oz 2 fl oz 1 fl oz ¹⁄2 fl oz
WEIGHT Check this chart for basic imperial to metric conversions: Imperial
1 dessertspoon = 2 teaspoons 3 teaspoons = 1 tablespoon 1 teaspoon
5ml
2 teaspoons
10ml
1 tablespoon
15ml
2 tablespoons
30ml
3 tablespoons
45ml
4 tablespoons
60ml
5 tablespoons
75ml
6 tablespoons
90ml
7 tablespoons
105ml
Metric
¹⁄2 oz
15g
1 oz
30g
2 oz
60g
3 oz
90g
Farenheit
Celsius
4 oz
110g
32
0
5 oz
140g
212
100
6 oz
170g
250
120
7 oz
200g
275
140
8 oz
225g
300
150
9 oz
255g
325
160
10 oz
280g
350
180
11 oz
310g
375
190
12 oz
340g
400
200
13 oz
370g
425
220
14 oz
400g
450
230
15 oz
425g
475
240
1 lb
450g
500
260
TEMPERATURE From farenheit to celsius the easy way.
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Mince Pies by Madeleine Shaw
Ingredients MAKES 10--12 THE PASTRY 100g of ground almonds 3 tbsp of butter (or coconut oil) 1 small pinch of salt 6 pitted medjool dates 1 vanilla bean scraped 175g of buckwheat flour (rice flour, quinoa flour, gluten free flour or ground almonds) 1 tbsp of water THE MINCE FILLING 250g of raisins 200g of cranberries 1 tsp of cinnamon 1/2 tsp of ginger 1/2 tsp of nutmeg 1 pinch of salt 3 oranges 1 vanilla pod Coconut sugar for topping Preheat the oven to 150°C To make the filling: Zest one orange and juice all three. Scrape out the vanilla pod and place all the ingredients into a pot and place on a low heat for 30 minutes. To make the pastry: Place the ground almonds, flour, and salt into the food processor and blend. Add the rest of the ingredients (apart from the water) then slowly add the water so the pastry forms together. Grease 10-12 cupcake tins with butter or coconut oil and push the pastry mix into the bottom of the tins with your thumbs until it fills the sides (about 1/2 cm thick). Then place 1 tbsp of the mince mixture into each shell. Repeat this for all. With the rest of the pastry, roll it out between two baking paper sheets and cut out circular shapes to place on top of the mince meat. Sprinkle over some coconut sugar to give it a nice sweet top. Bake for 25-30minutes until crisp.
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Photography Š Holly Clark Photography
Twitter: @madeleine_shaw_ Instagram: @madeleine_shaw
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Preserved Ginger Cake by Delia Smith
Ingredients MAKES 15 SQUARES 225g self-raising flour 1 slightly rounded teaspoon baking powder 175g spreadable butter 175g golden caster sugar 3 large eggs 1 tablespoon black treacle 1 level dessertspoon ground ginger 2 tablespoons milk 1 heaped tablespoon ground almonds 2 tablespoons ginger syrup (from the preserved ginger) 7 pieces preserved stem ginger For the icing and topping: 225g white fondant icing sugar Juice of 1 large lemon Preheat the oven to 170ºC, gas mark 3 Begin by placing the opened tin of black treacle in a saucepan of barely simmering water to warm it and make it easier to spoon. Meanwhile sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then add the butter, golden caster sugar, eggs, treacle and ground ginger. Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency. After that fold in the milk, along with the heaped tablespoon of ground almonds and the ginger syrup. Then chop 5 of the pieces of stem ginger fairly small and fold these into the cake mix too. Spread the cake mix in the tin, level it off with the back of a tablespoon and bake for 40–50 minutes near the centre of the oven or until the cake is risen, springy and firm to the touch in the centre. Leave to cool in the tin for 10 minutes, then lift the cake out of the tin using the liner and place it on a wire rack. Then, holding the liner at one end, use a palette knife to slide the cake directly onto the rack, and leave until cold. For the icing: sift the icing sugar into a bowl and mix with enough lemon juice to make the consistency of thin cream. Spread the icing over the top of the cake, and never mind if it dribbles down the side in a few places – it looks nice and homemade. Cut the remaining 2 pieces of stem ginger into 15 pieces and arrange in lines of three 18 across the cake.
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Sticky Orange Polenta Cake by John Torode
Ingredients MAKES 1 CAKE 2 Seville oranges 2 lemons 180g blanched almonds 4 eggs big pinch of salt 170g caster sugar 80ml olive oil, plus extra for greasing 150g polenta 10g baking powder FOR THE SYRUP Juice of 2–3 Seville oranges (about 150ml) 75g caster sugar Heat the oven to 180°C/gas 4. Grease a 23cm springform cake tin. Put 1 orange and 1 lemon into a large pan, cover with water, and place a circle of greaseproof paper over the top so the fruit sits under the water. Bring to the boil, then reduce the heat and simmer for about 30 minutes. Take off the heat. Toast the blanched almonds in a dry frying pan. Put them in a food processor and blitz until finely ground. Take the cooked orange and lemon out of the pan. Cut them in half and pick out the seeds. Juice the other fresh orange and lemon (throw away the shells). Put the cooked fruit (skins and all) and extra freshly squeezed juice in the food processor and blend to make a paste. In a large bowl, beat the eggs with the salt until foaming. Add the sugar and beat again, then add the orange paste, almonds and olive oil. Beat again. In a separate bowl, mix the polenta and baking powder, then gently fold this into the orange mixture until it is all mixed together. Pour the mixture into the greased tin and bake for 50 minutes or until a skewer inserted into the centre comes out clean. Meanwhile, make the syrup. Put the orange juice and sugar in a pan and simmer over a low heat until you have a glossy syrup.
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Turn the cake out of the tin onto a serving plate and pour the syrup over it while it’s warm.
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Brown Sugar Meringues with Hazelnut Butterscotch Sauce By John Whaite
Ingredients MAKES 4 4 large egg whites 275g dark brown muscovado sugar 10g cocoa powder 40g hazelnuts 50g unsalted butter 250ml double cream Preheat oven to 160°C/gas mark 3. Line two baking sheets. Put the egg whites into a heatproof mixing bowl and add 225g of the sugar. Set the bowl over a pan of barely simmering water and whisk constantly. Allow the sugar to dissolve and as soon as the mixture feels slightly hot on the finger, remove from the heat and whisk vigorously until you have a very smooth, stiff meringue. Blob four large piles of meringue, well spaced, on to the sheets and use the back of a spoon to morph them into indented nest shapes. Sprinkle over the cocoa powder, then put in the oven, reducing the heat to 140°C/gas mark 1. Bake for two hours, then turn off the oven and open the door slightly, to allow the meringues to cool and crisp inside. Toss the nuts in a dry frying pan over a high heat for a minute or so, just until gently toasted. Chop roughly. Put the remaining 50g sugar into a saucepan with the butter and 50ml double cream and bring to a boil, stirring; as soon as it’s velvety smooth and well mixed, remove from heat. To serve, whisk the remaining 200ml double cream until soft and floppy. Spoon the cream over the meringues, drizzle over the sauce and scatter over the toasted hazelnuts.
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Raw Banoffee Pie Slab
By Olivia Wollenberg, extracted from Livia’s Kitchen by (Ebury Press, hardback £20)
Ingredients MAKES 10--12 SQUARES NOUGAT 165g rolled oats or oat flour (can also be replaced by more ground almonds) 165g ground almonds 50ml maple syrup 25g melted raw coconut oil 1½ teaspoons vanilla powder BANANA CARAMEL 350g soft pitted Medjool dates 150g very ripe peeled bananas RAW CHOCOLATE 100g raw coconut oil 60g cacao powder 2 teaspoons vanilla powder pinch of salt 4 tablespoons maple syrup 2 tablespoons cacao powder, for dusting 1 banana, sliced, to decorate TO MAKE THE NOUGAT If using whole rolled oats rather than flour, place the oats in a food processor and grind to a flour-like consistency. Add all the other ingredients and pulse until the mixture comes together. Line a 20cm x 28cm brownie tin with greaseproof paper. Press the mixture into the tin and place in the freezer while you make the banana caramel. TO MAKE THE BANANA CARAMEL Blend the dates until they form a paste. Add the banana, blending until a smooth caramel forms. Spread onto the base in the tin and then return it to the freezer. TO MAKE THE RAW CHOCOLATE Melt the coconut oil in a bain-marie or a glass bowl above, not touching, a pan of simmering water. Once melted, add all the other ingredients and stir until you have a nice smooth chocolate. Pour the chocolate onto the other two layers and leave to set in the freezer for at least an hour. Remove the banoffee slice from the freezer at least 10 minutes before slicing to prevent it from cracking. Dust with cacao powder and serve with banana slices on top.
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Photography by Tara Fisher
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Boosting your Cake Bake “Dough” We have come up with a few ideas to help you raise even more from your cake sale… • Set up an online fundraising page for those that can’t make it but want to support your efforts. • Send out an email/social media message with pictures of what’s on sale. Who can resist a cake when they can see how delicious they look! • Set up a sweepstake to add to the fun. You could make it based on the number of sweets on the cake, the name of the gingerbread man or the weight of your showstopper! Ask everyone to donate a couple of pounds to enter and give half of the total to the winner and add the other half to your cake sales! • Has somebody made a cake that Mary Berry would be proud of? Instead of selling individual slices, why not sell raffle tickets for the whole cake so the winner gets to take it all! • If you have children (or colleagues!) why not offer them the chance to ice their own cupcake for a donation and make it a competition for the most imaginative. • Don’t forget the collection box for any donations of loose change that people might give you! Got any leftovers? Why not find the local food bank or homeless shelter to save you from eating any cakes that haven’t sold at the end of the day! You can buy cake and cupcake toppers to help raise vital funding for CRY. For every sale of these cake toppers, 25% is donated to CRY. www.mycupcaketoppers.co.uk/collections/cardiac-risk-in-the-young
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Competition time! We have been very generously donated copies of Mary Berry’s book, Family Sunday Lunches and John Torode’s book, My Kind of Food as part of Headline PR’s support of this year’s Great Cake Bake. We want to pass these on to you to thank you for your support so we will be awarding them based on three different categories:
1) Top fundraiser for the GCB 2016 (2 runners up will also receive a book) 2) Best cake design for the GCB 2016 (2 runners up will also receive a book) 3) New for 2016! – The picture with the most Facebook, Twitter & Instagram likes will also receive a book (must be tagged with CRY social media in the post) We will close this competition on Tuesday 31st January 2017. Good luck to everybody who is taking part in this year’s event!
CRY’s Shopping list • £5: Print, post and packing of a CRY information pack (sent out free on request). • £35: The cost of the first counselling call with CRY after a young person dies. • £50: An ECG test for 1 person. • £250: An ECG, follow up echocardiogram and consultation for 1 person. • £350: ECGs for 10 people. • £575: 20,000 CRY general information leaflets. • £800: Referral of one heart to the CRY Centre for Cardiac Pathology for expert evaluation. • £1,000: myheart support day, for young people living with conditions. 27
Acknowledgments: Doric Cake Crafts, who have Donated 150 flavoured icing sugar packs.
CRY would also like to thank: • Essence Communications who donated John Whaite’s recipe. • Headline Publishing Group who donated John Torode & Mary Berry’s recipe, as well as signed copies of My Kind of Food and copies of Mary Berry’s Family Sunday Lunches book. • Bloomsbury Publishing who donated Heston Blumenthal & Hugh Fearnley-Whittingstall’s recipes. • The Orion Publishing Group who donated Fearne Cotton’s recipe. • Ebury Publishing who donated Delia Smith’s recipe. • Madeline Shaw. • Henrietta Inman. • Olivia Wollenberg (Livia’s Kitchen).
Head Office Unit 1140B, The Axis Centre Cleeve Road, Leatherhead, Surrey, KT22 7RD Tel: 01737 363222 Email: cry@c-r-y.org.uk Website: www.c-r-y.org.uk Registered Charity Number 1050845