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36 fluid ounces double cream
8oz caster sugar
12 egg yolks
3 caps vanilla essence
Boil the cream reduce heat for 5 mins, while the cream is boiling cream the sugar and egg yolks until pale and fluffy. Pour the cream over the over egg yolks gradually, add the essence. Strain the custard into the ramekins and cook in a water bath for 40-45 mins on 150c on the middle shelf.
Sticky toffee pudding
24oz Demerara sugar
4 table spoons of golden syrup
8 free range eggs
8 table spoons of black treacle
28oz self raising flour
28oz pitted dates
40 fluid ounces of boiling water
4 table spoons bicarb (sifted)
4 caps of vanilla essence
For the sauce
16 fluid ounces of double cream
8oz of butter
8oz of dark muscovado sugar
8tbs of black treacle
4tbs of golden syrup
Soak the dates in the boiling water, cover in cling film for ten minutes then blitz in a food processor. Cream the sugar and butter, add the golden syrup, treacle and eggs until nice and smooth. Add the sifted flour and bicarb, mix well then add the date mixture, making sure the batter is well combined. Cook in the oven on 180/ gas5 for about 35 minutes or until the top is springy and golden brown.
For the sauce: add all the ingredients together until the sugar has dissolved and come to the boil.
Baked American Cheesecake
2 x 10 inch sponge tins/ cheese cake tins cut grease proof paper circles for the bottom.
10inch sponge cut in half to line the cake tins or use a biscuit base.
14oz caster sugar
Zest of 6 lemons
8 table spoons of corn flour
6 table spoons of sultanas soaked in bourbon
60oz of Philadelphia cream cheese
3 caps of vanilla essence
Jack Daniels to taste
25 fluid ounces of double cream
Pre-heat oven on180c/gas5
After lining the cake tins with either biscuit base or sponge, in a mixing bowl, mix the lemon, corn flour and sultanas using a wooden spoon, the beat in the cream cheese. Add the eggs one by one, also the vanilla essence, add the bourbon and double cream, making sure the batter is well incorporated. Pour the batter in the 2 cake tins and place the tins in a Bain Marie/roasting tray with water. Bake in the oven for 50 minutes
Baked white chocolate and raspberry cheesecake
For the base
500 grams of biscuits
240 grams of butter
For the filling
750 grams of Philadelphia cream cheese
165 grams of caster sugar
370 grams of white chocolate
459 grams of cream
1 cap of vanilla essence
Pre-heat an oven on 160c/gas4
Line a spring form cake tin/pan with grease proof, lightly butter the sides.
Blitz biscuits mix with the melted butter, line the cake tin.
For the filling: beat the cream cheese with the sugar, beat the eggs in the mix one at a time, add in the melted white chocolate, cream, frozen or dry raspberries and vanilla essence making sure the batter is well incorporated, pour into the cake tin bake for about an hour. A basting needle should leave the cake clean when cooked.
700 grams of dark chocolate
500 grams of unsalted butter
500 grams muscovado sugar
200 grams plain flour
2 tsp baking powder
Heat the oven on 170c/gas3 the turn down to 150c
Melt the chocolate and butter in a heat proof bowl set over a pan of simmering water’
Whisk the eggs and sugar together for 2-3 minutes until smooth and fluffy’
Fold the chocolate mixture into the egg mixture, sieve the flour and the baking powder into the mixture and stir in the mix. Pour the mixture into the cake tin. Place the tin in the middle of the shelf in the oven for about 35 minutes.
350 grams of caster sugar
Pinch of salt
Whisk the egg whites on a low speed for five minutes, then whisk on high speed until high peaks, whisk in sugar and salt on high speed gradually. Bake for one hour on 110c. Bake tray with greaseproof.
For the pastry
21oz plain flour
9oz unsalted butter
2 free range eggs
4 table spoons of milk
For the filling
16oz of butter
z of sugar
16oz of ground almonds
6 free range eggs
40z plain flour
For the pastry rub the flour and butter to old rags and the egg and milk, then chill.
Bake the pasty blind and only half cook on a low heat as not to colour.
Line your baking tray with grease proof beforehand.
For the filling: cream the sugar and butter until pale, mix in the ground almonds then mix in the eggs gradually, fold in the lemon zest and sifted flour and essence if being used.
Spread a generous portion of jam on the bottom of the tart, add the mixture nearly all the way to the top and sprinkle on the flaked almonds, bake for around 20-30 minutes on 180c/gas4/350f until golden brown.
700 grams unsalted butter, at room temperature
700 grams caster sugar
12 large eggs
2 caps of vanilla essence
700 grams plain flour
8 tea spoons of baking powder or 2 table spoons
10 tea spoons of milk
Line a baking tray with greaseproof paper and pre-heat the oven to 180c/gas4.
Cream the sugar and butter until pale, gradually add the ages, mixing well between each.
Addition and occasionally scraping down the bowl with a spatula. Stir in the vanilla extract, sift the flour and baking powder add to the batter, finally add the milk.
For a chocolate sponge substitute 8 table spoons of plain flour for cocoa
For Butter cream mix 700 grams of unsalted butter
1400 grams of icing sugar, cream the butter until smooth, beat the sugar and a drop of essence or colouring.