This year, we want as many people as possible to get baking for BBC Children in Need.
We’ve sent 570,000 Bake the Bear kits out to schools around the country to encourage children, schools and families to raise money for this year’s campaign. You can find out more about the causes BBC Children in Need supports in your local area and see what sort of projects the money you raise will help.
If you or your child haven’t received a Pudsey Bear-shaped cookie cutter, they are also available to collect at your local Asda store for a short period. For a little guidance on what to bake, we’ve also provided a couple of simple cookie recipes – see below for more details.
Pudsey Bear will be visiting schools around the country to personally thank the children for all their efforts and contributions, and will award a special certificate to the children who managed to raise the most money. As we all know, every penny counts and together as a community, hopefully we can make a real difference to the children who are still in need.
Bake the Bear – Cookie recipes
Pudsey Bear Biscuits
Preparation time: 20 minutes
Cooking time: 15 minutes
200g (7 oz) self-raising flour
25g (1 oz) cocoa powder
115g (4 oz) caster sugar
115g (4 oz) margarine
1 medium egg, beaten
85g (3 oz) icing sugar, sieved with
25g (1 oz) cocoa powder
Glacé cherry pieces/ currants/ sprinkles etc
1. Heat oven to 180°C, 350°F, Gas No 4. Grease two baking trays.
2. Mix flour, cocoa and sugar, rub in the margarine spread.
3. Add sufficient egg to make a stiff dough.
4. Roll out to 75mm (¼ inch) thick. Using a bear cutter if you have one (or use a round cutter), cut and place on a baking tray. Bake for 15 minutes, then cool on wire rack.
Servings: 8 – 12
Preparation time: 25 minutes
Cooking time: 10 minutes
85g (3 oz) margarine
85g (3 oz) soft brown sugar
85g (3 oz) golden syrup
225g (8 oz) plain flour, sieved with
1 teaspoon baking powder, and
1-2 teaspoon ground ginger, and
½ teaspoon bicarbonate of soda
Currants and glacé cherries
1. Cream together the margarine, sugar and syrup.
2. Blend in the dry ingredients and knead thoroughly. Roll out the dough until about 75mm (¼ inch) thick.
3. Cut into shapes or use a cutter. Lift onto lightly greased baking sheets and press currants into the dough for eyes and pieces of cherry for mouths.
4. Bake in centre of preheated oven 210°C, 425°F, Gas No 7 for 8-10 minutes.