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purple day recipes

If your holding your Purple Day event at home you could invite your friends round for a film or games night and provide purple popcorn and purple mocktails in return for a small donation! If your event is at work or school you could hold a cake sale or a midday midnight feast!

Below we have Purple Day recipes to get your Purple Day on track.


purple punch Purple Punch

4 cups grape juice
1 cup pineapple juice
4 cups ginger ale

1 Combine juices,
2 Add ginger ale just before serving!



beetroot brownies
Beetroot brownies


250g unsalted butter (cut into cubes)
250g dark chocolate 70% cocoa
3 medium eggs
250g caster sugar
pinch of salt
150g self-raising flour
250g beetroot (cooked - vacuum packed) - grated or very finely chopped


1 Set oven at 180C / Gas mark 4. Grease shallow baking tin (20 x 25cm) and line.

2 Put butter and chocolate in a heatproof bowl - put in the oven for a few minutes until fully melted or melt them together in a pan over water.

3 Whisk eggs and sugar together in a large bowl and then beat in the melted chocolate and butter until smooth.

4 Add salt with the flour, mix into the chocolate mixture. 

5 Fold in the grated / cut beetroot but do not overmix the brownie mixture.

6 Pour the mixture into the prepared tin - make the top smooth.

7 Bake for 20 to 25 minutes until the brownies are done (or a knife or skewer comes out with a few moist crumbs) - don't overcook.

8 When cooked remove tin from oven before cutting into squares.


beetroot hummus
Beetroot hummus


1 x 400g/14oz can chickpeas, drained and rinsed
250g cooked beetroot
1/2 tsp salt
juice 1/2 lemon
1 garlic clove, crushed
2 tbsp tahini
2 tsp ground cumin
100ml extra virgin olive oil
2 tbsp creamed horseradish


1 Place all the ingredients in a food processor and blend until smooth.

2 Serve with warm pitta bread, breadsticks and crudités.


purple day cupcakes
Purple day cupcakes

Ingredients (makes 12 cupcakes)

125g unsalted butter, softened
125g caster sugar
125g self-raising flour
2 tbsp milk
2 medium eggs
1/2 tsp vanilla extract
125g icing sugar
15ml warm water
Purple food colouring
Purple sweets for decorating


12 hole muffin tin
12 purple paper cake cases

1 Preheat the oven to 180°C/gas mark 4.

2 In a large bowl, cream together the butter and sugar until they are a soft, smooth consistency.

3 In a mug, beat the eggs with a fork and then add this to the butter mixture, stirring until well mixed.

4 Add the milk a tablespoon at a time, beating into the mixture.

5 Using a seive, gradually fold the flour into the egg and butter mix.

6 Gently stir in the vanilla extract, being careful not to beat the air out of the mixture.

7 With the paper cases in the muffin tray, spoon the mixture evenly into each of the paper cases and bake for 20-25 minutes until the cakes are well risen and firm on top. Place onto a cooling rack.

8 Whilst the cakes are cooling, make your icing by gently stirring the water into the icing sugar until you achieve a glossy consistency that you can spread onto the cakes. Always start with less water then add as you go along. 

9 When the icing is made, put a few drops of purple food colouring into the icing until you reach your desired colour - it's best to add just one drop at a time. Once the cakes are cool, smooth your icing on top. Then, decorate the cakes with purple Dolly Mixture, Parma Violets, or other purple sweets!

10 Enjoy!




The Purple Day pack

Download a Purple Day pack

 Order your purple pack to get your purple planning underway.