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Fairtrade Banoffee Sponge Recipe
In celebration of the recent Fairtrade Fortnight we hosted a Fairtrade Fair at Parkinson Court. So many visitors enjoyed our Fairtrade Banoffee Sponge, made by our very own Great Food at Leeds chefs, and following numerous recipe requests our chefs have decided to share their recipe. Why not give the recipe a go and show us your efforts via social media on Facebook or Twitter.
Banoffee Sponge – 20 portions
– courtesy of Lisa Hall and Richard Thompson
Banoffee Sponge: Dates (1lb), Water (pint), Butter (14oz), Plain Flour (1lb), Caster Sugar (1lb), Bicarbonate of Soda (1tspn), Eggs (3), Bananas (2)
Fudge: Milk (300ml), Caster Sugar (350g), Unsalted Butter (100g)
Banoffee Fudge: Banana (1), Double Cream (100ml)
Want to know more information about our work supporting Fairtrade products? Visit the Our Story section on our website to find out more…