Tag Archives: red nose day

Joe's Bake Off

Browns Bake Off!

We know we can create distinctive and remarkable clothes, but can we create distinctive and remarkable bakes??


In the name of charity we gave it a go! Here’s how we got on…



Not too shabby looking hey?!


Our new chairman, Dereck (on the far right) sampled all 13 anonymous bakes judging on looks, but more importantly taste!




And the winner was… drum roll please… our head of quality control – Linda!


Her Malteezer crunchy chocolately square thingies were out of this world!



Then, like the vultures we are, we all piled in…






We promise we’re not all now slumped in the office with cake sweats (is that even a thing?) we’re creating more beautiful clothes for you – honest!

We raised just over 90 quid for our efforts which we’ll be sending off to the #RedNoseDay guys to help with the amazing work they do.  Have you been fundraising?



comments so far

Red Nose Day Meringues

With everyone going red mental today for Comic Relief it seemed only fitting to share with you a recipe with a massive splattering of red all over it!


But what’s great is, you can literally wack this desert together and it looks like you’ve spent hours meticulously constructing a work of art your friends would put at least a tenner on you didn’t do yourself.






For the meringues
6 extra-large egg whites, at room temperature
1 + 1/2 tsp cornflour
1/2 tsp red food colouring
A pinch of fine salt
320 g/ 1 1/2 cups sugar
2 pomegranates, seeds only
350 ml/ 1 1/2 cups whipping cream


Pomegranate and orange blossom water syrup:
Juice of 3 fresh pomegranates
1 1/2 tbsp orange blossom water
5 tbsp sugar



Preheat the oven to 140° C. Line a baking tray with parchment paper.


Meringues:(makes about 5-6)

In a large glass bowl, whisk the egg whites (maybe wack out the electric ones) and salt on a high-speed until frothy. Add the cornflour and sugar (1-2 tbsp at a time) gradually and continue whisking. When the egg whites form stiff peaks (this usually takes about 10-15 minutes), gently fold in the red food colouring, creating swirls. With the help of two large slotted spoons, spoon the egg whites onto the parchment-lined baking tray. The meringues should be about 10-12 cm large and 6 cm high. ‘Twirl’ your spoon around and finish off with a spiky peak.
Bake for about 1 hour. Switch off the oven, and leave them to cool inside the oven with the door slightly open for 15 minutes.


For the syrup:
Squeeze the juice of the 3 pomegranates. Heat in a saucepan, add orange blossom water and sugar. Bring to a boil, turn down the heat and simmer until thick and glossy. Leave to cool and set aside.


To serve:
Serve the meringues with whipped cream, a handful of pomegranate seeds thrown on top and drizzle with the pomegranate and orange blossom water syrup.


And it’s ready to be devoured!

comments so far