Recipes
I have included recipes for some of
our best selling products here. As
with all cooking, it is the quality of the ingredients that determines, to
a great degree, the quality of the finished product.
I’ve tried to be accurate with measurements but it is difficult
to be precise in all cases, often, especially with seasoning, it is a
question of tasting and adjusting as you go !
| Lemon Drizzle Cake | Cinnamon Pear Cake with Butterscotch Sauce |
Cinnamon
Pear Cake with Butterscotch Sauce
Pears
740g
not too ripe pears
40g
butter
3
tablespoons light muscovado sugar
½
heaped teaspoon cinnamon
Cake
200g
caster sugar
200g
butter
200g
self raising flour
1
teaspoon baking powder
3
large eggs
1
level teaspoon of cinnamon
Butterscotch
sauce
100g
light muscavado sugar
50g
butter
142ml
carton double cream
Method
Peel,
core and chunk the pears and put in a frying pan with the rest of the
pears ingredients. Stir until everything is melted and gently poach until
the sauce is thick and the pears are tender – don’t allow the sauce to
darken and turn bitter. Chill
thoroughly.
Beat
all the cake ingredients until light and creamy. Fold in the chilled pear
mixture and scoop into a 24cm
springform cake tin. Bake at
170° C for approx 45 – 50 minutes until risen and golden. (Check with a
metal skewer)
Make
the sauce by whisking the ingredients in a saucepan over a very low heat
and allow to bubble for a while to thicken. Serve the cake
warm
Lemon
Drizzle Cake
100g/4oz
softened butter
175g/6oz
self-raising flour
1
tsp baking powder
175g/6oz
golden caster sugar
2
large eggs
4
tbsp milk
finely
grated rind of 1 large lemon
Icing
Ingredients
Juice
of 1 large lemon (3 tablespoons)
100g/4oz
golden caster sugar
Butter
and line the base of a shallow oblong tin (approx 11 x 7 inches) with
baking parchment.
Tip
all the cake ingredients into a large mixing bowl and beat for 2 – 3
minutes until the mixture drops easily off the spoon.
Spoon
mixture into the tin and smooth surface with back of spoon.
Bake for 30 – 40 minutes until golden and firm to touch.
Make
the icing by beating together the lemon juice and sugar.
Pour over the cake while it is still hot.
Leave to cool before cutting into squares.