Christmas Cake

christmas cake in ellesmere port

Christmas Cake

There are some parts of a Christmas celebrations in Britain which can and must not ever change, and that is the Traditional Christmas Cake. No British Christmas is ever complete without this classic treat Cake on the table.

christmas cake in ellesmere port
Christmas Cake
Print Recipe
Christmas Cake
Servings Prep Time
12 servings 60 min
Cook Time
4.5 hour
Servings Prep Time
12 servings 60 min
Cook Time
4.5 hour
christmas cake in ellesmere port
Christmas Cake
Print Recipe
Christmas Cake
Servings Prep Time
12 servings 60 min
Cook Time
4.5 hour
Servings Prep Time
12 servings 60 min
Cook Time
4.5 hour
Instructions
  1. Heat the oven to 150C/300F/Gas 2
  2. The temperature is low as the cake needs a long slow bake. It is packed with sugars, fruits and brandy and if the temperature is any higher the outside of the cake will burn and the inside be undercooked.
  3. Line a 23cm (9") cake tin with 2 thicknesses of parchment or greaseproof paper. This acts as an insulator and to prevent the cake from burning on the outside
  4. In a large roomy baking bowl mix the currants, sultanas, raisins, peel and cherries with the flour, salt and spices.
  5. In another large bowl cream the butter with the sugar until light and fluffy.
  6. Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition
  7. do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp of flour and mix again, this should bring the mixture back together. If it doesn't come back together
  8. Carefully fold in half the flour and fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit.
  9. Finally add the brandy.
  10. Spoon the cake mixture into the prepared cake tin making sure there are no air pockets. Once filled smooth the surface with the back of s spoon and make a slight dip in the center (this will rise back up again during cooking and create a smooth surface for icing the cake).
  11. Finally, using a piece of paper towel clean up any smears of cake batter on the greaseproof wrapping, if left on they will burn
  12. bake for 4½ hours.
  13. If the cake is browning too rapidly, cover the tin with a double layer of greaseproof or parchment paper after 2½ hours.
  14. During the cooking time avoid opening the oven door too often as this may cause the cake to collapse.
  15. After 4½ hours check the cake is cooked. The cake should be nicely risen and a deep brown all over. Insert a skewer or fine knife into the centre of the cake. If there is sticky dough on the skewer when you pull it out it needs cooking longer, if it is clean, the cake's done and remove from the oven.
  16. Leave the cake to cool in the tin on a wire rack for an hour, then remove from the tin and leave to cool completely.
  17. Once cooled prick the surface of the cake with a fine metal skewer and slowly pour over 2 - 3 tbsp brandy.
  18. This should be repeated every two weeks up until Christmas.
  19. The cake should be stored wrapped in greaseproof or parchment paper in an airtight tin.
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Italian sponge fingers (Savoiardi)

Italian sponge fingers (Savoiardi)

Italian sponge fingers (Savoiardi)

Italian sponge fingers (Savoiardi)
Italian sponge fingers (Savoiardi)
Print Recipe
Servings Prep Time
48 30
Cook Time
10
Servings Prep Time
48 30
Cook Time
10
Italian sponge fingers (Savoiardi)
Italian sponge fingers (Savoiardi)
Print Recipe
Servings Prep Time
48 30
Cook Time
10
Servings Prep Time
48 30
Cook Time
10
Ingredients
Servings:
Instructions
  1. Preheat oven to 190 C / Gas 5. Line three baking trays with baking parchment.
  2. Prepare a pastry bag with a plain 1.25cm piping nozzle.
  3. Separate the eggs.
  4. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light coloured. This will take about 5 minutes.
  5. In a clean bowl beat the egg whites until they hold soft peeks.
  6. While beating, slowly add the salt and the remaining sugar until combined.
  7. Gently fold the beaten egg whites into the egg yolk mixture.
  8. Sieve the flour over the egg mixture and gently fold it in.
  9. Fill the pastry bag with half of the batter and pipe 9cm fingers, 4cm apart, in rows on the baking parchment. Continue with the second half of the batter in the same manner.
  10. Bake at 190 C / Gas 5 for about 15 minutes until firm to the touch and golden.
  11. Remove the paper and fingers from the baking tray and place on racks to cool. After cooling, remove fingers from the paper and use or store between layers of greaseproof paper in a airtight container. These freeze well.
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Gluten-free chocolate cake

Gluten Free Chocolate sponge

Gluten-free chocolate cake

 

Gluten Free Chocolate sponge
Gluten-free chocolate cake
Print Recipe
Servings Prep Time
12 15 min
Cook Time
45 min
Servings Prep Time
12 15 min
Cook Time
45 min
Gluten Free Chocolate sponge
Gluten-free chocolate cake
Print Recipe
Servings Prep Time
12 15 min
Cook Time
45 min
Servings Prep Time
12 15 min
Cook Time
45 min
Ingredients
Servings:
Instructions
  1. mix butter, sugar and eggs
  2. sieve flour, chocolate, baking poder and salt together
  3. mix all together
  4. stickin oven at gas mark five for about 45min
Recipe Notes

Please remember that food prepared for allergies must be prepared in a totally clean area and away from any food content that isn’t part of the recipe.

Only use totally clean utensils, clean mixer and clean mixing bowls.

Everything you use must be totally free from any food product that isn’t part of the menu, please be careful because cross contamination is easily done without realising it.

Don’t use wooden utensils.

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Gluten Free Fairy Cakes

Gluten Free Fairy Cakes

Gluten Free Fairy Cakes

Gluten Free Fairy Cakes
Gluten Free Fairy Cakes
Print Recipe
Gluten Free Fairy Cakes
Servings Prep Time
12 cakes 5 min
Cook Time
25 min
Servings Prep Time
12 cakes 5 min
Cook Time
25 min
Gluten Free Fairy Cakes
Gluten Free Fairy Cakes
Print Recipe
Gluten Free Fairy Cakes
Servings Prep Time
12 cakes 5 min
Cook Time
25 min
Servings Prep Time
12 cakes 5 min
Cook Time
25 min
Ingredients
Servings: cakes
Instructions
  1. pre heat oven to gas mark 5 / 190c
  2. beat sugar, eggs, vanila, milk and oil together
  3. add flour, bicarb and baking powder
  4. when mixed propperly put into paper cases
  5. bake at 190 C / Gas mark 5 for 25 minutes.
Recipe Notes

Please remember that food prepared for allergies must be prepared in a totally clean area and away from any food content that isn’t part of the recipe.

Only use totally clean utensils, clean mixer and clean mixing bowls.

Everything you use must be totally free from any food product that isn’t part of the menu, please be careful because cross contamination is easily done without realising it.

Don’t use wooden utensils.

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Gluten free Victoria sponge

Gluten Free victoria sponge

Gluten free Victoria sponge

Gluten Free victoria sponge
Gluten free Victoria sponge
Print Recipe
Servings Prep Time
8 people 10 min
Cook Time
25 min
Servings Prep Time
8 people 10 min
Cook Time
25 min
Gluten Free victoria sponge
Gluten free Victoria sponge
Print Recipe
Servings Prep Time
8 people 10 min
Cook Time
25 min
Servings Prep Time
8 people 10 min
Cook Time
25 min
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 190 C / Gas 5. Grease and line 2 (18cm) sandwich pans.
  2. Put all ingredients into a bowl and whisk with an electric whisk for 2 minutes.
  3. Divide the mix between the two tins.
  4. Bake for 25 minutes.
  5. Turn out onto a wire rack to cool, then sandwich together with jam and / or buttercream.
Recipe Notes

Please remember that food prepared for allergies must be prepared in a totally clean area and away from any food content that isn’t part of the recipe.

Only use totally clean utensils, clean mixer and clean mixing bowls.

Everything you use must be totally free from any food product that isn’t part of the menu, please be careful because cross contamination is easily done without realising it.

Don’t use wooden utensils.

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Gluten Free Fruit Loaf

Gluten Free Fruit Loaf

Gluten Free Fruit Loaf

Gluten Free Fruit Loaf
Gluten Free Fruit Loaf
Print Recipe
Prep Time
15 min
Cook Time
1 hour
Prep Time
15 min
Cook Time
1 hour
Gluten Free Fruit Loaf
Gluten Free Fruit Loaf
Print Recipe
Prep Time
15 min
Cook Time
1 hour
Prep Time
15 min
Cook Time
1 hour
Ingredients
Servings:
Instructions
  1. Soak the dried fruit in the tea overnight, or for at least 2 hours.
  2. Preheat the oven to 170 C / Gas 3.
  3. Mix the flour, ground almonds and baking powder until combined.
  4. To the dried fruit add the beaten egg and sugar then add the flour mixture one spoonful at a time while stirring to ensure the mixture is smooth.
  5. Spoon the mixture into a lined 900g loaf tin.
  6. Bake in the oven for an hour and skewer to make sure it's cooked through.
  7. Once cooled a bit, enjoy with a nice cup of tea!
Recipe Notes

Please remember that food prepared for allergies must be prepared in a totally clean area and away from any food content that isn’t part of the recipe.

Only use totally clean utensils, clean mixer and clean mixing bowls.

Everything you use must be totally free from any food product that isn’t part of the menu, please be careful because cross contamination is easily done without realising it.

Don’t use wooden utensils.

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Classic jam roly poly

Classic jam roly poly

Classic jam roly poly
This delicious pudding will bring back all of your childhood memories. Feel free to use any flavour jam you prefer. It’s the perfect winter comfort food. Serve with lashings of fresh custard.

Classic jam roly poly
Classic jam roly poly
Print Recipe
Servings Prep Time
6 servings 20 min
Cook Time
35 min
Servings Prep Time
6 servings 20 min
Cook Time
35 min
Classic jam roly poly
Classic jam roly poly
Print Recipe
Servings Prep Time
6 servings 20 min
Cook Time
35 min
Servings Prep Time
6 servings 20 min
Cook Time
35 min
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 200 C / Gas 6. Line a baking tray with baking parchment.
  2. In a large bowl, mix together flour, baking powder, salt and sugar.
  3. Stir in suet and enough water to create a soft, but not sticky dough.
  4. On a floured surface, roll dough into a 20x30cm rectangle. Brush with jam, leaving a 1-2cm border all around.
  5. Brush the border with egg wash. Roll the dough into a loose roll, starting at the short side. Pinch the ends to seal.
  6. Transfer to prepared baking tray seam side down. Brush with egg wash and sprinkle with sugar.
  7. Bake in preheated oven for 35-40 minutes or until golden and cooked through. Serve hot with fresh custard.
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Easy Fruit Cake

fruit cake

Easy Fruit Cake

fruit cake
Fruit Cake
Print Recipe
Servings Prep Time
8 15 min
Cook Time
1 hour
Servings Prep Time
8 15 min
Cook Time
1 hour
fruit cake
Fruit Cake
Print Recipe
Servings Prep Time
8 15 min
Cook Time
1 hour
Servings Prep Time
8 15 min
Cook Time
1 hour
Ingredients
Servings:
Instructions
  1. Rub the butter into the flour until it looks like fine breadcrumbs, add sugar and dried fruit and mixed spice, if using
  2. Add egg and milk to make a soft dropping consistency.
  3. Put into lined 2 lb loaf tin or 6" round cake tin. Sprinkle demerara sugar over the top and pat down with the back of a spoon (this gives a nice crunchy top) and bake for approximately 1 to 1 1/4 hours in a preheated oven at 180 C / 160 C fan / Gas 4 until a skewer comes out clean.
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Lemon drizzle muffins

Lemon drizzle muffins in ellesmere port

Lemon drizzle muffins

Lemon drizzle muffins in ellesmere port
Lemon drizzle muffins
Print Recipe
Lemon drizzle muffins
Servings Prep Time
12 muffins 15 min
Cook Time
20 min
Servings Prep Time
12 muffins 15 min
Cook Time
20 min
Lemon drizzle muffins in ellesmere port
Lemon drizzle muffins
Print Recipe
Lemon drizzle muffins
Servings Prep Time
12 muffins 15 min
Cook Time
20 min
Servings Prep Time
12 muffins 15 min
Cook Time
20 min
Ingredients
sponge
Lemon drizzle
Servings: muffins
Instructions
  1. Line a 12 cup muffin tin with paper cases.
  2. In a large bowl, combine the first six ingredients.
  3. In another bowl, beat the egg, yoghurt, butter and lemon juice. Stir into dry ingredients just until moistened. Take care not to overmix.
  4. Fill muffin cases 2/3 full. Bake at 200 C / Gas 6 for 20-24 minutes or until a skewer comes out clean.
  5. Cool for 5 minutes; leave muffins in tin. Using a skewer, poke 6-8 holes in each muffin.
  6. In a saucepan, combine the lemon drizzle ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.
  7. For an added extra take 500ml of double cream and grate a lemon zest into it, wip it up and pipe onto muffins, decorate with slice of lemon
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Oat Blueberry Muffins

Oat Blueberry Muffins in ellesmere port

A moist and tender blueberry muffin made with oats and flour. They last long and you can also freeze them

Oat Blueberry Muffins in ellesmere port
Oat Blueberry Muffins
Print Recipe
Oat Blueberry Muffins in ellesmere port
Servings Prep Time
12 muffins 5 min
Cook Time
20 min
Servings Prep Time
12 muffins 5 min
Cook Time
20 min
Oat Blueberry Muffins in ellesmere port
Oat Blueberry Muffins
Print Recipe
Oat Blueberry Muffins in ellesmere port
Servings Prep Time
12 muffins 5 min
Cook Time
20 min
Servings Prep Time
12 muffins 5 min
Cook Time
20 min
Instructions
  1. pre heat oven to 220 C / Gas 7
  2. Combine oats, flour, sugar, baking powder and salt.
  3. Mix in milk, egg, and oil; mix just until dry ingredients are moistened.
  4. Fold in blueberries.
  5. Fill greased muffin cups 2/3 full.
  6. Bake at 220 C / Gas 7 for 20 to 25 minutes.
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