Biscotti Biscuits

Biscotti Biscuits
Biscotti Biscuits
Biscotti Biscuits
Print Recipe
These twice-cooked, classic Italian biscuits are a fantastic accompaniment to after-dinner coffee. Traditionally biscotti are made with just hazelnuts, but this biscotti recipe can be changed by adding zest, chocolate chips or anything else you fancy.
Servings Prep Time
8 Biscuits 10
Cook Time
25
Servings Prep Time
8 Biscuits 10
Cook Time
25
Biscotti Biscuits
Biscotti Biscuits
Print Recipe
These twice-cooked, classic Italian biscuits are a fantastic accompaniment to after-dinner coffee. Traditionally biscotti are made with just hazelnuts, but this biscotti recipe can be changed by adding zest, chocolate chips or anything else you fancy.
Servings Prep Time
8 Biscuits 10
Cook Time
25
Servings Prep Time
8 Biscuits 10
Cook Time
25
Ingredients
Servings: Biscuits
Instructions
  1. Heat the oven to 150°C/Gas mark
  2. Beat the eggs with the sugar until pale and doubled in size.
  3. Stir in the nuts, flour and baking powder until the mixture forms a dough
  4. Tip out onto a lightly floured work surface and roll out two flattened logs 4cm wide, 2cm high.
  5. Place on a baking sheet and bake for 12-15 minutes or until pale golden and firm
  6. Once cooked, slice into 1cm thick pieces on the diagonal,
  7. lay flat on a baking sheet and bake again for 10 minutes or until crisp
  8. Allow to cool slightly and serve. Any leftover biscuits can be stored in an air-tight container
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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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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.
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Melt in the middle chocolate pudding

Melt in the middle chocolate pudding cakes

Melt in the middle chocolate pudding cakes

Melt in the middle chocolate pudding cakes
Melt in the middle chocolate pudding
Print Recipe
Servings Prep Time
2 servings 20 min
Cook Time
15 min
Servings Prep Time
2 servings 20 min
Cook Time
15 min
Melt in the middle chocolate pudding cakes
Melt in the middle chocolate pudding
Print Recipe
Servings Prep Time
2 servings 20 min
Cook Time
15 min
Servings Prep Time
2 servings 20 min
Cook Time
15 min
Ingredients
Servings: servings
Instructions
  1. Heat oven to 180 C / Gas 4.
  2. Break the chocolate into squares and melt it with the butter in a bowl over a saucepan of hot water.
  3. Take off the heat and leave to cool.
  4. Whisk the egg, egg yolk and sugar with an electric mixer until well mixed.
  5. Butter 2 ramekins, about 75mm in diameter. Dust well with the cocoa powder, then shake off any excess.
  6. Whisk the cooled chocolate mixture into the eggs and sugar mixture.
  7. Sift the flour over the mixture, then fold in.
  8. Divide between the 2 ramekins.
  9. Bake for 15 minutes in the preheated oven.
  10. Run a knife around the edge of each cake and turn out onto plates.
Recipe Notes

Tips

When taking the cakes out of the oven, expect the cakes to still appear a little bit wet on the top and be a bit wobbly. So take care when running the knife around the edge of the cakes.

There will be quite a lot of the melted part in the middle. If you'd prefer more cake and less sauce in the middle, cook for an extra 2 to 3 minutes.

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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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Lemon and Orange cream filling

Lemon and Orange cream filling

Lemon cream filling
Print Recipe
Servings Prep Time
12 people 15 min
Cook Time Passive Time
10 min 20 min
Servings Prep Time
12 people 15 min
Cook Time Passive Time
10 min 20 min
Lemon cream filling
Print Recipe
Servings Prep Time
12 people 15 min
Cook Time Passive Time
10 min 20 min
Servings Prep Time
12 people 15 min
Cook Time Passive Time
10 min 20 min
Ingredients
Servings: people
Instructions
  1. In a saucepan over medium heat mix the caster sugar, flour, orange juice, orange zest, lemon juice and the egg.
  2. Cook until thickened. Remove from heat and let cool completely
  3. when cool fold in the whipped cream.
  4. Makes enough to fill one 2 layer 23cm round layer cake
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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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Butter shortbread

Butter shortbread

biscuits

These biscuits are buttery and crumbly requiring just three ingredients to make! Serve with a cuppa.

Feel free to spruce up this highly versatile biscuit recipe, by adding chocolate chips, nuts or dried fruit ect..

Butter shortbread
Butter shortbread
Print Recipe
biscuits
Servings Prep Time
24 biscuits 10 min
Cook Time
20 min
Servings Prep Time
24 biscuits 10 min
Cook Time
20 min
Butter shortbread
Butter shortbread
Print Recipe
biscuits
Servings Prep Time
24 biscuits 10 min
Cook Time
20 min
Servings Prep Time
24 biscuits 10 min
Cook Time
20 min
Ingredients
Servings: biscuits
Instructions
  1. Preheat oven to 220 C / Gas 7. Line baking tray with baking parchment.
  2. Cream the butter with sugar, until light and fluffy.
  3. Add flour until well combined.
  4. Roll to the desired thickness and cut into shapes
  5. Prick the top of the shortbread with a fork, if desired.
  6. Place on prepared tray and bake in preheated oven for 15-20 minutes or until slightly golden.
  7. Remove from oven and cool on wire rack.
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pancakes

pancakes in ellesmere port

pancakes

Served with sugar and lemon or your favourite topping these pancakes are a favourite on Pancake Day or anytime.

pancakes in ellesmere port
pancakes
Print Recipe
Servings Prep Time
4 to 6 people 5 min
Cook Time
4 min
Servings Prep Time
4 to 6 people 5 min
Cook Time
4 min
pancakes in ellesmere port
pancakes
Print Recipe
Servings Prep Time
4 to 6 people 5 min
Cook Time
4 min
Servings Prep Time
4 to 6 people 5 min
Cook Time
4 min
Ingredients
Servings: people
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Puff pastry

Puff pastry in ellesmere port

Puff pastry

Perfect puff pastry for savoury dishes, excellent for sausage rolls etc…

Puff pastry in ellesmere port
Puff pastry
Print Recipe
Servings Prep Time
1 puff pastry 1 hour
Cook Time Passive Time
30 min 1 hour
Servings Prep Time
1 puff pastry 1 hour
Cook Time Passive Time
30 min 1 hour
Puff pastry in ellesmere port
Puff pastry
Print Recipe
Servings Prep Time
1 puff pastry 1 hour
Cook Time Passive Time
30 min 1 hour
Servings Prep Time
1 puff pastry 1 hour
Cook Time Passive Time
30 min 1 hour
Ingredients
Servings: puff pastry
Instructions
  1. Mix the flour and salt in a large mixing bowl. Place it in the fridge for a few minutes until the flour feels cold. Starting out with cold flour makes better puff pastry.
  2. Stir the butter into the flour using the blade of a dinner knife until each piece is well coated.
  3. Add the water, then quickly use the knife to bring everything together.
  4. Using one hand, grab the pastry in the bowl and place it on the work surface. Shape it to a very flat roll only by pressing on it, and not by kneading it. Wrap in cling film and refrigerate for 15 minutes.
  5. Roll out the pastry on a lightly floured work surface in one direction to a rectangle about 1cm thick and measuring about 45x15cm. Keep the sides straight by shaping them with your hands. The top and bottom edges should be as square as possible.
  6. Fold the bottom third of the pastry up and the top third down so it makes a 15x15cm piece. If your piece is slightly larger or smaller, that is OK too, as long as the corners are neat.
  7. Rotate the pastry so that its open side is facing to the right side like a book. Use a rolling pin to press the edges together
  8. Repeat the rolling out and folding of the pastry as described, a total of four times. There will be little specks of butter scattered all over the pastry. If at any point the pastry feels too soft or starts springing back when you roll it out, it has become too warm. In that case wrap it in cling wrap and chill for 10 minutes, then continue the rolling and folding.
  9. Wrap the pastry and chill for at least 1 hour, better overnight.
  10. To use, roll the pastry out about 3mm thick. Brush with beaten egg yolk if desired (it gives it a nice golden colour) and bake at 200 C / Gas 6 until golden brown and puffed up, about 30 minutes.
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