During the Kennington presentation, the audience was invited to enjoy a steaming cup of Fairtrade tea, a slice of home- made cake or one of Kathryn Baggott’s cup cakes, on which she had iced a logo similar to that used by Fairtrade. Kathryn called it a cheat’s picture because it differs somewhat from the official logo. Kathryn’s cup cakes tasted delicious and added that special something to the event. This is her recipe.

YOU WILL NEED Two free-range eggs 4oz (125g) SR Flour 4oz (125g) margarine 4oz (125g) Fairtrade sugar 4oz (125g) Fairtrade raisins 1 tspn Fairtrade vanilla essence.

METHOD Cream margarine and sugar until soft and fluffy, then mix in the eggs and whip well.

Gently stir in the flour, vanilla essence and raisins until the mixture is well mixed and smooth.

Spoon the mix into 12 paper cases and bake at 180C for 25 to 30 mins, or until firm to the touch and a light golden brown.

Leave to cool before icing by mixing 4oz (125g) margarine with 8oz (250g) Fairtrade icing sugar until soft and well combined.

Smooth about a tsp of this icing on to each cake before decorating with a mix of icing sugar, Fairtrade cocoa, and enough water to mix to a smooth consistency. Spoon into a piping bag with small nozzle and pipe on an appropriate pattern and leave to set.