Ren Behan - Author Wild Honey and Rye

Food Writer

Join me at the Lurpak Bake Club this month!

The sun is shining and I’m happy to announce that this month I am hosting the Lurpak Bake Club with a very simple challenge theme of Square Bakes. The idea behind the Lurpak Bake Club is to  inspire you to bake and to join in, by having a go at any ‘square bake’ of your choice. Or, you could have a go at my own specially created recipe as your mentor, for a Salted Toffee and Pecan Brownie Square Bake. Look out for my five tops tips, too.

Salted Toffee Brownies

To enter, all you have to do is bake (any square bake recipe) and then either Tweet or Instagram your photo with the hashtag #BakeClub, or register and upload a photo directly to the website. If you are one of the three chosen winners, you’ll receive a lovely Patissier’s Hamper, full of chocolate and baking goodies.

patissier-hamper
Image Credit: Sous Chef.co.uk

Tempted? I do hope so – it would be lovely to connect with you and to see your entry over on the Lurpak Bake Club site.

With many thanks to the Lurpak Bake Club for inviting me to mentor and host the March challenge.

Find my recipe for Salted Toffee and Pecan Brownies here.

Salted Toffee Brownies

I have been compensated for producing a recipe and for hosting the Lurpak Bake Club this month. The winner’s will be chosen by the Lurpak Bake Club judges.

If you do enter, don’t forget to tweet with the hashtag #BakeClub and also include my handle so I can pop over and see your entry @RenBehan

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  3. What a stunning bake and photo Ren – gorgeous! I’m a bit caked out after all the Mother’s Day and Easter shoot work, but I’m bookmarking your recipe for sure 🙂

    Reply

  7. Oh that’s funny, I made salted caramel brownies a couple of days ago. Sadly mine weren’t square. I was trying to do something a bit different to my normal look! Yours look fantastic Ren.

    Reply

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