Will you CommuniCAKE with us? Simply bake some cake, invite some friends and help us raise vital funds for research!

Why CommuniCAKE?

Playing on the word Communicate, a key challenge for a lot of people with autism, CommuniCAKE will raise awareness of how tough social situations and interactions can be. 

This community-based annual fundraiser is to be carried out in your own home! At its heart it’s a simple cake sale, which can be developed in any way you like: 5 friends meeting for a coffee and nibble, or why not really go for it with a large garden party including cake sale along with book sale, raffle, face paints etc for extra fundraising potential?

Please do let us know if you would like to get involved. We can support your efforts with tips and ideas! Just email Elizabeth@autismresearchtrust.org


Funding vital communication-related Research at the ARC

The work of the Autism Research Centre (ARC) is committed to projects which improve the quality of lives for those affected by autism. Currently taking place is an evaluation of a programme to help non-verbal autistic children talk. ART have funded the development of an app to help parents and carers teach non-verbal autistic children language skills. Funding is being raised to formally evaluate the programme and its effectiveness of training in motor skills for sound production.

“People on the autism spectrum struggle with communication and relating to people. Without understanding, autistic people and their families are at risk of being isolated and developing mental health difficulties. It’s crucial we raise awareness of these challenges and work together to promote social inclusion.” – Professor Simon Baron-Cohen 


Celebrity chef, Jo Pratt, is supporting the CommuniCAKE campaign!

Joe Pratt smilingJo Pratt is once again supporting ART and has shared her recipe for delicious Raspberry Marshmallow Muffins!

Jo’s Raspberry Marshmallow Muffins 

Makes 12 muffins. Preparation time 15 minutes. Cooking time 25 minutes.

  • 300g/10 ½ oz/2 1∕3 cups self-raising flour
    115g/4oz/ ½ cup caster/superfine sugar
    150g/5 ½ oz/1 cup fresh or defrosted, frozen raspberries
    35g/1 ¼ oz mini marshmallows
    170ml/5 ½ fl oz/2∕3 cup milk
    125g/4 ½ oz butter, melted
    1 egg, beaten

1 Preheat the oven to 180°C/350°F/gas 4 and line a 12-hole muffin pan with paper muffin cases or lightly grease a silicone muffin pan.

2 Put the flour, sugar, raspberries and marshmallows in a mixing bowl and lightly mix together so the raspberries are coated in flour. This will prevent the raspberries from sinking to the bottom of the muffins when they are cooking.

3 Mix together the milk, butter and egg, then gently mix into the flour mixture, creating a batter. Spoon into the muffin cases or pan and bake for 25 minutes until risen and golden.

4 Leave to cool in the pan for a few minutes, then transfer to a wire rack.

Serve warm or cold. (If they are not all eaten up right away, store in an airtight container for a couple of days.)

For more information about chef Jo Pratt please visit www.jo-pratt.com