CC Challenge


The CC Team Challenge is being set by Michelle, Jo and Izzy between now and when they finish their term as the County Commissioner Team in 2023.   There will be ten challenges and badges for each.  The badges will fit together in a circle and you will also be able to buy the centre circular badge to complete the set. Badges will cost £1.50 each.  Circular centre badge costs £1.


Some of the challenges when launched will be time bound and others will be available for you to complete at your own pace. The idea with the time bound challenges is to bring the County together all at the same time and to run it as a County event.  This is great for morale, leaders are able to discuss and plan their ideas with each other and everyone gets recognition for their efforts.  Make sure that you share photos of what your girls have been up to and encourage your girls and their parents to watch out for the work of others. 


However, if you miss out on a time bound challenge, as long as you are meeting that aim you are fine to complete that in your own time. 

The challenge is open to everyone involved with Girlguiding and girls can continue to work towards it as they move through the sections. 


We know that there are still many pressures on leaders as meetings and activities re-start so the challenges will be kept flexible.  There will be one encompassing aim for each challenge and then it will be up to leaders or individuals to interpret this as they wish. 













What is the Challenge? 

Record any positive experiences you have had during Lockdown on any visual medium.  This could be a vlog, blog, photo, video, drawing, collage… whatever you want to do. 

As we start to return to face to face meetings it’s a great time to reflect on the positive experiences we have had during the lockdown.  Whether that is an increased awareness of nature, discovering your local area, having time to re connect with friends, a good old sort out at home, a charitable venture, more family time, learning new skills such as using Zoom or anything else that you may not either have had chance to do or was an unexpected positive from this unusual time. 

Post your examples before 31st October 2020

What will we do to help? 

We will post links, tips and videos to our social media pages and may run 1 or 2 Facebook live sessions. 

At the end of October we will collate all of your efforts into a special online exhibition. 

Once you have completed your challenge, please share your visual art on our social media channels and you can apply for your badge. 

Any queries email:




Week 21st September to 27th September


What is the Challenge? 

Prepare a meal for someone else or food to share during the week of 21st to 27th September. 


What will we do to help? 

We will be streaming videos and Facebook live sessions open to all via our Girlguiding Derbyshire Facebook page


Monday 21st September 2020

6pm - Mug Cakes - Ellie Haywood

7pm - Scotch Eggs - Rebecca Wing

Tuesday 22nd September 2020 

6pm - Fudge making - Nigel Holling from the Bittersweet Chocolate Company

Wednesday 23rd September 2020 

7pm ON ZOOM -  Dietary needs made simple - Leise Taylor from Vegan Revelation Cafe

ZOOM details available by emailing


Thursday 24th September 2020

6.30pm-  Mug pizzas – live session - Harriet

7.30pm - Drip Cake masterclass  - Louisa Freeman


                                         Hi I’m Ellie, a member of Etwall Rangers, 1st Derbyshire virtual rangers and a YL with 1st Etwall                                                                   Brownies.  I have run mug cake sessions on zoom for my units and would like to do them for the                                                               challenge too.


                                                        Mug Cake Ingredients

                                                        4 tablespoons plain flour (or Gluten free)

                                                        2 tablespoons of sugar

                                                        1/2 tablespoon of baking powder

                                                        optional handful of chocolate chips, sprinkles or a teaspoon of cocoa powder/hot chocolate                                                                        powder if they want to add extra flavour etc.

                                                        4 tablespoons of milk (plant based works fine too)

                                                        1 1/2 tablespoons of flavourless oil (eg vegetable oil) 







Scotch Egg Ingredients

                                                       5 large eggs

                                                       300g good quality pork sausagemeat

                                                       1 tsp black peppercorns, crushed

                                                       1/40g cooked ham, shredded

                                                       25g sage, apple and onion stuffing mix

                                                       1 tsp chopped sage

                                                       1 tsp chopped parsley

                                                       100g plain flour, seasoned, plus extra for dusting

                                                       100g dried breadcrumbs (preferably paxo)

                                                       Sunflower oil, for frying


Learn about catering for girls who are veggie, vegan, gluten free, coeliac and who have allergies.

*Ideas for camp and pack holiday meals

*Easy substitutions

*Staying safe whilst being inclusive

*What to put in cakes

*Questions and answers

Join Leise Taylor from Vegan Revelation Café on Wednesday 23 September via ZOOM at 7pm to open the door to the larder of knowledge!

Link to Zoom is available by emailing



                                                     Pizza in a mug - Ingredients

                                                     3 tablespoons plain flour

                                                     1/4 teaspoon baking soda (or baking powder)

                                                     Pinch of salt

                                                     2 tablespoons milk

                                                     1 tablespoon oil

                                                     1 tablespoon tomato purée 

                                                     A splash of water 

                                                     1 - 2 tablespoons of grated cheese (depending how cheesey you like it)

Plus a small amount of topping (optional) , for example, pinch of chilli flakes, oregano, small pieces of ham + pineapple etc

A microwaveable mug and a small bowl to mix the purée in and fork to mix 

DRIP CAKE MASTERCLASS WITH LOUISA                                   










For the sponges

275g (10oz) butter, softened (I use half butter and half Stork baking block) plus extra for greasing

275g (10oz) sugar

275g (10oz) self-raising flour

If making chocolate: 50g (2oz) cocoa powder (I use half cocoa powder and half hot chocolate powder)

5 eggs

For the buttercream

250g (9oz) butter, softened

500g (18oz) icing sugar

If making chocolate: Melted chocolate

For the decoration

100g (4oz) chocolate

Half to 1 teaspoon of vegetable oil (add it in a bit at a time, you want your chocolate to be slightly runnier than normal melted chocolate but too much will make it too thin and it’ll run down the cake too much)

Chocolates/ sweets of your choice


Once you have prepared your meal for someone else, please share your pictures on our social media channels and you can apply for your badge. 


Centre Badge

Click here to complete the order form

Badges are £1 each + P&P

Visual Arts badge

CLICK HERE to complete the order form.  

 Badges are £1.50 each + P&P

Cooking Challenge badge

CLICK HERE to complete the order form.  

Badges are £1.50 each + P&P

Hi my name is Rebecca Wing and I’m fourteen years old.  During lockdown I have enjoyed taking part in 1st Somercotes Guides and 1st Derbyshire Virtual Rangers zoom sessions.  I was really sad when I heard that Peak was cancelled but I enjoyed the Peak Lockdown challenge and joining in with the  campover.   I really enjoy cooking at home and at school.  At home I cook tea most days and at school I am taking GCSE catering.  For my demo video I have decided to make scotch eggs, here are the ingredients if you would like to have a go.

Hello, my name is Harriet and I am the District Commissioner for Mickleover, where I am also a leader for 3rd Mickleover Rainbows.   I love to cook but often there is too much leftover, so mug baking is perfect as you get one pot portions and don’t have to share!

The ingredients will vary depending on the size of your tins, this recipe is for a cake made in 2 eight inch tins.                                           

Essential kit

2 eight inch tins

Greaseproof paper


Spatula/ wooden spoon

Hand mixer/ stand mixer (a wooden spoon or spatula will work as well if you don’t have either)

Flat plate or cake board

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