CRFM West

CRFM West West Cumbria’s Better Music Mix! Online Community Radio for West Cumbria.

How to listen - Search the app or play store for the ‘yourCRFM’ app✅ Ask Alexa to ‘Play CRFM West’ ✅ or listen online at yourcrfm.co.uk

Here’s today’s yummy ‘Cake of the Week’ from Paul & Tim’s ‘Saturday Live’ 🤩 It’s a delicious Lemon Drizzle Cup Cake 😋 Th...
03/01/2026

Here’s today’s yummy ‘Cake of the Week’ from Paul & Tim’s ‘Saturday Live’ 🤩 It’s a delicious Lemon Drizzle Cup Cake 😋 The recipe is below for you to try and remember to tune in every Saturday for more! 📻😀

Lemon Drizzle Cupcakes

Makes: 12
Prep: 30 minutes
Bake: 18-22 minutes
Cool: 1 hour
Lasts: 2-3 days, at room temperature

CUPCAKES:
150g unsalted butter or baking spread
150g caster sugar
3 eggs
150g self-raising flour
Zest of 1 lemon

DRIZZLE:
Juice of 2 lemons
75g caster sugar

LEMON BUTTERCREAM:
150g unsalted butter, at room temperature
300g icing sugar
Juice of ½ lemon

DECORATION (OPTIONAL):
Sprinkles
Lemon zest

CUPCAKES:
Preheat the oven to 180°C/160°C fan and get 12 cupcake cases ready. Beat the butter with the caster sugar until light and fluffy. Add the eggs, self-raising flour and lemon zest and mix until combined. Spoon the mix evenly into the cupcake cases and bake for 18-22 minutes until they are baked through and springy to touch.

DRIZZLE:
Mix together the lemon juice and caster sugar for the drizzle in a bowl. Once the cupcakes are out of the oven, caretully spoon the drizzle over the cupcakes, then leave them to cool fully on a wire rack while you make the buttercream.

LEMON BUTTERCREAM:
Beat the butter until smooth - this can take a couple of minutes. Add the icing sugar in two batches, beating well after each addition, then add the lemon juice and beat again.

DECORATION:
Pipe or spread the buttercream onto your cupcakes, then sprinkle each one with some sprinkles and lemon zest.

Brand New Show for the New Year on CRFM & CRFM West. 🤩 📻Join Tim Stead and Paul Johnston for Saturday Live between 10am ...
02/01/2026

Brand New Show for the New Year on CRFM & CRFM West. 🤩

📻Join Tim Stead and Paul Johnston for Saturday Live between 10am & 1pm each and every Saturday!📻

✨They’ll have ‘Celebrity Sprinkles’, where a famous name from TV or music picks their two favourite songs. 🎶✨

🧁There will be Cake Club where Tim & Paul will share a recipe with you and try it out live on air! 🍰

💿And Dial A Disc - One whole hour of music picked by you! 💿

Tune in Saturday from 10 - only on CRFM & CRFM West!

31/12/2025

As we welcome in the New Year, everyone at CRFM West would like to wish all our listeners a very happy, healthy and positive year ahead 🎉

Thank you for choosing to listen and for supporting us since our launch. Your messages, interaction and loyalty mean more than you know and are the reason we do what we do.

A huge thank you goes to all our advertisers and sponsors for believing in us and helping keep the station going. We are also incredibly grateful to our amazing volunteers, both behind the scenes and on air, and of course to our presenters who give up their time and energy to bring you great radio day after day.

You can listen online and via smart speaker wherever you are.

There is so much to look forward to, with lots of exciting plans in 2026.

Thank you for being part of our radio family and here’s to a brilliant year together 📻

30/12/2025

Tune into CRFM 102.7 this Tuesday at 9PM for The Cumbriana Show Best of 2025 (Part 1) 🥳🎶

What a year it’s been for local music in Cumbria! A huge thank you to everyone who’s sent in tracks to be featured on The Cumbriana Show, your support keeps the scene thriving.

This week, Russ will be playing some of his favourite acts from 2025… and there are some absolute belters in the mix 🔥

Don’t miss it and have an amazing New Year! Thanks to every single listener for the continued support ❤️

📻 How to listen:

FM: 102.7

Online/App: Your CRFM

Smart speaker: “Play CRFM”

😀📻 New Year, New Show Alert! 📻😀 We are pleased to announce that Paul Donaldson will be taking over the Breakfast Show fr...
30/12/2025

😀📻 New Year, New Show Alert! 📻😀

We are pleased to announce that Paul Donaldson will be taking over the Breakfast Show from Monday 5th January. 🤩 You will know Paul from his successful Movies and More show on Monday evenings.

Paul will be waking you up Monday - Friday 7am - 9am on CRFM West.

Ready for the final Sunday Cake Club recipe? (Don’t panic - it’s just moving to Saturday! 😀) It’s the last of our Christ...
28/12/2025

Ready for the final Sunday Cake Club recipe? (Don’t panic - it’s just moving to Saturday! 😀) It’s the last of our Christmas themed treats - ☃️Christmas Crinkle Cookies! 🎅🏻 Yum Yum. Recipe below ⬇️ Why not have a go and be sure to tune in to the cake club’s new home Saturday mornings from 10 - starting next week - only on CRFM. 😀

🎄 Christmas Crinkle Cookies

Makes: approx. 30 cookies
Prep time: 20 minutes
Cook time: 10 minutes
Optional chill: up to 1 hour

⸻

Ingredients
• 60 g cocoa powder, sieved
• 200 g caster sugar
• 60 ml vegetable oil
• 2 large eggs
• 180 g plain flour
• 1 tsp baking powder
• Zest of 2 oranges
• 2 tsp mixed spice
• 1 tsp ground cinnamon
• Pinch of salt
• 50 g icing sugar (for rolling)

⸻

Method
1. Mix the wet ingredients
In a large bowl, mix the cocoa powder, caster sugar and vegetable oil until smooth.Beat in the eggs one at a time until fully combined.
2. Add the dry ingredients
In a separate bowl, combine the flour, baking powder, orange zest, mixed spice, cinnamon and salt. Stir into the cocoa mixture to form a soft dough. If the dough is very soft, cover and chill for up to 1 hour.
3. Prepare to bake
Heat the oven to 190°C / 170°C fan / Gas 5. Line two baking trays with baking parchment. Put the icing sugar into a shallow bowl.
4. Shape the cookies
Take heaped teaspoons of dough (around 20 g), roll into balls, then roll generously in the icing sugar. Place on the trays, leaving space between each cookie.
5. Bake
Bake for 10 minutes until cracked on top but still soft in the centre.Leave on the tray for a couple of minutes, then transfer to a wire rack to cool completely.

Storage
• Keeps in an airtight container for up to 4 days
• Dough can be frozen for later use

☃️From 6pm this Christmas Eve CRFM West will be linking up with our sister station in Carlisle over the Christmas period...
24/12/2025

☃️From 6pm this Christmas Eve CRFM West will be linking up with our sister station in Carlisle over the Christmas period. 🎄We will be back, live and local from West Cumbria on the 5th January.

🦌🦌🦌🦌🦌🦌🦌🦌🛷🎅🏻

From all the CRFM West team. Have a wonderful Christmas and a happy and prosperous 2026. Thank you for listening. 🥂❤️

Merry Christmas from Paul Johnston & The Sunday Cake Club! 🎅🏻🎄 To celebrate in style why not have a go at making these d...
21/12/2025

Merry Christmas from Paul Johnston & The Sunday Cake Club! 🎅🏻🎄 To celebrate in style why not have a go at making these delicious 🧁MINCE PIE CUPCAKES !☃️ They are amazing 🤩 Recipe is below ⬇️ Have a great Christmas and all the best for 2026 from Paul & Chef Linda 😀

Mince Pie Cupcakes

INGREDIENTS

For the cupcakes
* 100 g soft butter
* 100 g caster sugar
* 2 large eggs
* 1 tsp almond extract
* 100 g self-raising flour
* 25g ground almonds
* 120 g mincemeat

For the brandy buttercream
* 75 g soft butter
* 75g icing sugar
* 35 ml brandy

To finish
• Festive sprinkles

INSTRUCTIONS
1. Pre-heat your oven to 190°C/170°C fan.
2. Beat together the butter (100g) and caster sugar (100g) until light and flutty.
3. Add the eggs (2 eggs) one at a time, beat after adding each egg until full combined.
4. Add the almond extract (1 tsp).
5. Sift in the self-raising flour (100g) and ground almonds (25g) and mix until fully combined.
6. Divide the mixture equally between 6 cupcake cases.
7. Use the back of a teaspoon to make a dip in the centre of each cupcake.
8. Add a generous teaspoon of mincemeat into the centre of each cupcake (120g in total).
9. Bake for 20-25 minutes until the top of the cupcakes is golden (sadly the skewer test doesn't work on these due to the mincemeat centre).
10. Place onto a cooling rack to cool while you make the buttercream.
11. Make the buttercream by beating 75g butter until soft. Add the icing sugar (75g) a spoon at a time (as this helps to prevent sugar flying everywhere) and beat until fully combined.
12. If you've been using a mixer you want to switch to doing the next bit by hand. Add the brandy (35ml) very gradually to the butter/icing sugar mix. Beat in each addition until fully combined before adding more.
13. Place the buttercream into a piping bag and pipe into the cupcakes.
14. Top with a few festive sprinkles.

Top tip: To keep the buttercream firm, store in an airtight container in the fridge.

Stuart Mortimer here with the Afternoon Drive, safely getting you home with all the traffic & travel for West Cumbria. 🚗...
19/12/2025

Stuart Mortimer here with the Afternoon Drive, safely getting you home with all the traffic & travel for West Cumbria. 🚗🚂😀.

Tune in now:
Online at yourcrfm.co.uk ✅
On the YourCRFM app ✅
Ask Alexa ‘Play CRFM West’ ✅

Steve Quinn here with The Late Lunch Show until 3pm. 😀Tune in now:Online at yourcrfm.co.uk ✅On the YourCRFM app ✅Ask Ale...
19/12/2025

Steve Quinn here with The Late Lunch Show until 3pm. 😀

Tune in now:
Online at yourcrfm.co.uk ✅
On the YourCRFM app ✅
Ask Alexa ‘Play CRFM West’ ✅

Gibson here until 1pm getting you through your lunch hour! 😀Tune in now:Online at yourcrfm.co.uk ✅On the YourCRFM app ✅A...
19/12/2025

Gibson here until 1pm getting you through your lunch hour! 😀

Tune in now:
Online at yourcrfm.co.uk ✅
On the YourCRFM app ✅
Ask Alexa ‘Play CRFM West’ ✅

18/12/2025

The Celebrities of 2025! Here’s to many more for 2026. Tune in people..

Address

Unit 1, Street Helens Business Park
Workington

Opening Hours

Monday 10am - 4pm
Tuesday 10am - 4pm
Wednesday 10am - 4pm
Thursday 10am - 4pm
Friday 10am - 4pm

Website

Alerts

Be the first to know and let us send you an email when CRFM West posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category