The Borough Belles, Borough Market’s neighbourhood branch of the Women’s Institute, is packed with keen cooks, happy to share their ideas and insights. This month: Sarah Miloudi
I joined the Borough Belles at the beginning of this year. Probably like a lot of people, I joined because I have an interest in crafts and cooking, which is what WI is known for. I also had a desire to get a bit more involved in local life—I’m not from London, I’m Scottish—and Borough Belles provided a great way for me to do that.
I’m a committee member, and my role is deputy crafts officer. I work alongside the main crafts officer to help out with organising meetings, and we arrange regular events and get-togethers, such as crocheting or charity events.
One of the charities I regularly bake for, along with some of the other Belles, is The Choir With No Name, which is a charity for people affected by homelessness. Its weekly rehearsals provide friendship and a sense of family and belonging for its members, as well as a means to build confidence and skills.
I cook every day at home and I do try to be healthy in terms of the type of food I make all the time—using fresh ingredients and cooking from scratch—but we often make cakes to celebrate singer’s birthdays and recently it was my turn, so I turned to one of my go-to, failsafe crowd-pleasers: chocolate and raspberry brownie.
Sarah’s dark chocolate and raspberry brownie cake
This is probably one of the quickest cakes I make. It’s based on a BBC Good Food recipe and it takes less than 10 minutes to prepare.
Just pop 200g dark chocolate and 100g milk chocolate into a pot, along with 250g salted butter and 350g coconut sugar and leave it on a low heat until melted. Beat 4 eggs into the mixture, then fold in 140g plain flour, 50g raw cacao and 250g fresh raspberries. Pour the mixture into a lined cake or brownie tin, then bake at 180C for 35 minutes. Leave to cool, and enjoy!