Cinnamon Shortbread

Cinnamon Shortbread
Cinnamon Shortbread
Cinnamon Shortbread
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Cinnamon Shortbread is a classic Scottish treat with a comforting buttery taste. This shortbread recipe is extra special as the biscuits are covered in cinnamon and flavoured with vanilla.
Servings Prep Time
12 10
Cook Time
10
Servings Prep Time
12 10
Cook Time
10
Cinnamon Shortbread
Cinnamon Shortbread
Print Recipe
Cinnamon Shortbread is a classic Scottish treat with a comforting buttery taste. This shortbread recipe is extra special as the biscuits are covered in cinnamon and flavoured with vanilla.
Servings Prep Time
12 10
Cook Time
10
Servings Prep Time
12 10
Cook Time
10
Ingredients
Servings:
Instructions
  1. Preheat the oven to 180˚C.
  2. Place the cinnamon stick in a food processor and grind into a fine powder.
  3. Add the caster sugar to the mixer and blend again
  4. Score down the vanilla pod and remove the seeds. Add both the pod and the seeds to the sugar mix and store until ready to use
  5. sift the flour into the icing sugar, add the salt and mix together.
  6. Mix in the softened butter and add the beaten egg yolk.
  7. Roll out the mix onto a floured surface until 1/2cm thick
  8. Cut the shortbread into 8cm by 3cm rectangular fingers and place in the oven.
  9. Cook until browned at the edges, or 10 minutes approximately
  10. Remove the shortbread from the oven and allow to briefly cool on the cooling rack.
  11. Sprinkle with the cinnamon sugar and serve
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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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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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Simple Spotted Dick

Simple Spotted Dick

Simple Spotted Dick

Simple Spotted Dick
Spotted Dick
Print Recipe
Simple Spotted Dick
Servings Prep Time
6 people 15 min
Cook Time
2 hour
Servings Prep Time
6 people 15 min
Cook Time
2 hour
Simple Spotted Dick
Spotted Dick
Print Recipe
Simple Spotted Dick
Servings Prep Time
6 people 15 min
Cook Time
2 hour
Servings Prep Time
6 people 15 min
Cook Time
2 hour
Ingredients
Servings: people
Instructions
  1. Add all the dry ingredients, dried fruit, spice and butter into a bowl then mix together well.
  2. Add the milk and combine to form a soft dough.
  3. Place the mixture into a buttered pudding bowl of about 1 litre capacity then cover with foil.
  4. Bring a large saucepan of water to the boil then place a saucer in upside down to keep the pudding bowl off the bottom.
  5. Lower the pudding in and leave it to boil for 2 hours adding additional water as it evaporates.
  6. When cooked put the pudding onto a plate and serve with custard.
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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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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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Shortcrust pastry

Shortcrust pastry in ellesmere port

Shortcrust pastry

This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury. Follow individual recipe instructions for methods of use and baking. This recipe makes enough to line a deep 20-23cm (8-9 inch) flan tin or to cover a large pie dish for serving 4-6.

Shortcrust pastry in ellesmere port
Shortcrust pastry
Print Recipe
Shortcrust pastry
Servings Prep Time
6 people 40 min
Cook Time
40 min
Servings Prep Time
6 people 40 min
Cook Time
40 min
Shortcrust pastry in ellesmere port
Shortcrust pastry
Print Recipe
Shortcrust pastry
Servings Prep Time
6 people 40 min
Cook Time
40 min
Servings Prep Time
6 people 40 min
Cook Time
40 min
Ingredients
Servings: people
Instructions
  1. Sift the flour and salt into a large mixing bowl. Add the butter and rub into the flour until the mixture resembles breadcrumbs
  2. Sprinkle with 3 tbsp of cold water and mix in using a round-bladed knife. Add a drop more water only if the dough will not clump together. With your hands, gather together into a firm but pliable dough, handling as little as possible
  3. Wrap the ball of dough in greaseproof paper or cling film and chill for at least 30 minutes before rolling out
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Choux pastry

Choux pastry in ellesmere port

Choux pastry

This is a basic choux pastry recipe for eclairs or profiteroles. It will make enough for a 20cm (8 inch) choux ring or 5 – 6 choux buns.

Choux pastry in ellesmere port
Choux pastry
Print Recipe
Choux pastry
Servings Prep Time
6 people 15 min
Cook Time
15 min
Servings Prep Time
6 people 15 min
Cook Time
15 min
Choux pastry in ellesmere port
Choux pastry
Print Recipe
Choux pastry
Servings Prep Time
6 people 15 min
Cook Time
15 min
Servings Prep Time
6 people 15 min
Cook Time
15 min
Ingredients
Servings: people
Instructions
  1. Put the butter and 150 ml (5 fl oz) water in a saucepan. Heat gently until the butter has melted, then bring to the boil
  2. As soon as the water boils, remove the pan from the heat and quickly tip in the flour all at once. Beat with a wooden spoon until the ingredients bind together into a dough.
  3. Return the pan to a low heat and continue to beat until the dough is a smooth, dry ball in the centre of the pan.
  4. Allow to cool for 2–3 minutes, then gradually beat in the eggs to make a smooth, shiny paste. Beat vigourously. Use straightaway, as directed in the recipe.
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