Sticky toffee pudding

sticky toffee pudding

Sticky toffee pudding

sticky toffee pudding
Sticky toffee pudding
Print Recipe
Sticky toffee pudding
Servings Prep Time
8 servings 30 min
Cook Time
90 min
Servings Prep Time
8 servings 30 min
Cook Time
90 min
sticky toffee pudding
Sticky toffee pudding
Print Recipe
Sticky toffee pudding
Servings Prep Time
8 servings 30 min
Cook Time
90 min
Servings Prep Time
8 servings 30 min
Cook Time
90 min
Ingredients
For hot toffee sauce
Servings: servings
Instructions
  1. Chop dates finely and soak in tea for 15 minutes.
  2. Preheat oven to 180 C / Gas 4. Prepare and line a 20cm (8 in) round cake tin.
  3. Cream butter and caster sugar until light and fluffy.
  4. Beat in the eggs one by one.
  5. Sift in the flour and baking powder and fold into the mixture.
  6. Add bicarbonate of soda, vanilla and espresso to the dates and tea.
  7. Combine both mixtures to produce a loose soft dropping consistency.
  8. Turn into the prepared tin and cook for 1 to 1 1/2 hours, or until skewer comes out clean.
To make the toffee sauce:
  1. Put the butter, sugars and golden syrup into a heavy based saucepan and melt gently on a low heat.
  2. Simmer for 5 minutes.
  3. Remove from heat and gradually stir in the cream and vanilla extract. Return to heat and stir for 2 to 3 minutes until sauce is smooth.
  4. Pour a little sauce onto a serving dish.
  5. Place a portion of the pudding on top and pour over more sauce.
  6. Pour remaining sauce into a jug to serve, along with softly whipped cream.
Share this Recipe

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.

Share this Recipe

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.
Share this Recipe

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
Share this Recipe

red velvet cake

red velvet cake in Ellesmere Port

red velvet cake

This is the classic red velvet cake! This recipe makes a gorgeous, deep red colour that never fails to impress. Top with cream cheese icing for a traditional finish.

red velvet cake in Ellesmere Port
red velvet cake
Print Recipe
red velvet cake
Servings Prep Time
10 people 45 min
Cook Time
35 min
Servings Prep Time
10 people 45 min
Cook Time
35 min
red velvet cake in Ellesmere Port
red velvet cake
Print Recipe
red velvet cake
Servings Prep Time
10 people 45 min
Cook Time
35 min
Servings Prep Time
10 people 45 min
Cook Time
35 min
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 180 C / Gas 4. Grease two 23cm round cake tins and line the bottoms with baking parchment.
  2. Combine the flour, cocoa and salt. Set aside.
  3. In a large bowl, start whisking the butter. Once creamy, incorporate the sugar in two batches, whisking between each addition.
  4. Whisk in the eggs one by one, then the vanilla extract and vegtable oil
  5. Start adding the flour mixture to the butter mixture in batches, whisking well after each addition. The cake mixture will be thick. Add the buttermilk and food colouring; whisk till smooth.
  6. Working quickly, combine the bicarb and vinegar. Fold into the cake mixture. Once incorporated, divide the mixture between the two tins
  7. Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted in the centre comes out clean. Remove and cool slightly in the tin before turning out onto a wire rack to cook completely.
  8. Once the cakes are completely cool, place the first layer on a serving plate. Cover the top with cream cheese icing. Place the second layer on top of the first, then ice the top and sides, if desired, with additional icing.
Share this Recipe

Black Forest cake

Black Forest cake in Ellesmere Port

Black Forest cake

Black Forest Gateau! This may seem like a chore to make, but the end result is well worth it. Layers of chocolate sponge, black cherry topping and whipped cream icing.

Black Forest cake in Ellesmere Port
Black Forest cake
Print Recipe
Black Forest cake
Servings Prep Time
12 people 1 huor
Cook Time
35 min
Servings Prep Time
12 people 1 huor
Cook Time
35 min
Black Forest cake in Ellesmere Port
Black Forest cake
Print Recipe
Black Forest cake
Servings Prep Time
12 people 1 huor
Cook Time
35 min
Servings Prep Time
12 people 1 huor
Cook Time
35 min
Ingredients
sponge
cherry filling
Cream Icing
Servings: people
Instructions
  1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm (9 in) round cake tins; cover bottoms with baking parchment.
  2. In a large bowl, combine flour, 400g sugar, cocoa, baking powder, bicarb and salt. Add eggs, milk, oil and 1 tablespoon vanilla; beat until well blended. Pour cake mixture into prepared tins.
  3. Bake for 35 minutes, or until a skewer inserted into centre comes out clean. Cool layers in tins on wire racks for 10 minutes. Loosen edges, and remove to racks to cool completely.
  4. To make the cherry filling: Drain cherries, reserving 125ml juice. Combine reserved juice, cherries, 200g sugar and cornflour in a 2 litre saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
  5. To make the icing: Combine whipping cream and icing sugar in a chilled bowl. Beat with an electric mixer at high speed until stiff peaks form.
  6. With long serrated knife, split each cooled cake layer horizontally in half. Break one split layer apart into crumbs; set aside. Reserve 1/4 of the whipped cream icing for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands.
  7. To assemble: Place one cake layer on cake plate. Spread with whipped cream icing, then top with 180ml cherry topping. Top with second cake layer; repeat layers of whipped cream icing and cherry topping. Top with third cake layer. Ice side of cake. Pat reserved crumbs onto icing on side of cake. Spoon reserved icing into pastry bag fitted with star tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
Share this Recipe

Chocolate Muffins

Chocolate Muffins

Chocolate Muffins
Print Recipe
Servings Prep Time
24 10
Cook Time
15
Servings Prep Time
24 10
Cook Time
15
Chocolate Muffins
Print Recipe
Servings Prep Time
24 10
Cook Time
15
Servings Prep Time
24 10
Cook Time
15
Ingredients
Servings:
Instructions
  1. Heat oven to 190C / fan 170C / gas 5.
  2. Sieve your entire dry ingredient into a bowl
  3. Mix wet ingredients together
  4. Add dry to wet and mix well
  5. Dived into muffin cups and put in oven for 15 to 20 min
Share this Recipe