Bakewell Tart by our resident cook, Elley

Bakewell Tart homemade

Bakewell Tart by our resident cook, Elley Bakewell tart is a thing of delicious beauty when it is well made and homemade. The tart needs to be crunchy and sweet and smooth all at once. The secret is in the pastry which also needs to be crunchy and sweet. The frangipane filling needs to taste… Continue Reading

Multi-layer, multi-colour extravagant and sensational cake

multi-layer cake

Multi-layer, multi-colour extravagant and sensational cake To make the cake you will need Three times these ingredients for six sponges 125g/41 ⁄2oz organic butter, softened, plus a little extra for greasing 225g/8oz self-raising flour 150g/51 ⁄2oz golden caster sugar 3 free-range eggs ½tsp baking powder 1tsp vanilla extract Edible food colouring For the icing: Pre-made… Continue Reading

Chunky Chocolate Brownies by Elley

chunky chocolate brownies

Chunky Chocolate Brownies by Elley For the Brownies you will need:- 175g/6oz plain chocolate (at least 70 percent cocoa solids) 175g/6oz organic salted butter 3 large free-range eggs o 225g/8oz caster sugar ½ tsp vanilla extract 115g/4oz self-raising flour 50g/2oz chopped hazelnuts 50g/2oz dried cranberries Makes 12 METHOD 1. If not using an Aga, preheat… Continue Reading

Giant Jaffa Cake – by our resident cook, Elley Westbrook

Giant Jaffa Cake

Giant Jaffa Cake – by our resident cook, Elley Westbrook For the chocolate topping: 200g/7oz dark chocolate For the sponge: 3 free-range eggs 75g/2¾oz caster sugar 75g/2¾oz self-raising flour Grated zest of half an orange (use other half for decoration once chocolate has set) For the jelly filling: 135g pack of orange-flavour jelly METHOD 1…. Continue Reading

LIGHT CHRISTMAS CAKE

christmas cake light

LIGHT CHRISTMAS CAKE 250g Self Raising Flour (I used Dove Gluten Free) 250g Caster Sugar 250g Softened Butter 75g Ground Almonds 350g soft dried Apricots 350g Sultanas/Raisins 350g light glace cherries 5 eggs 100g Whole Almonds, blanched and chopped 2 Lemons – use juice and rind 1 x 200g can tangerines, drained of juice and… Continue Reading

Triple Chocolate Muffins

In our showroom, and mostly available on a Saturday or a Monday (depending on how many have been eaten) we produce the most delicious Triple Chocolate Muffins.  These are baked both by Elley when she delivers her ‘How to use your AGA’ demonstration or by Lisa on a Saturday morning.  Both are equally delicious!  Here… Continue Reading

RECIPE FOR APPLE JELLY

Jam Jar, Homemade, screw top

RECIPE FOR APPLE JELLY Pick armfuls of apples, off the tree, off the ground.  Wash them, take out any of the blemished bits and quarter them but don’t core or peel them. Place them into a large Maslin Pan (this is a flat bottom pan, which is wider at the top than the bottom, but… Continue Reading