At the Country Brocante on Friday 23 and Saturday 24 June, I will be demonstrating how to decorate your perfect summer cake! Get an insight into some of my beautiful decorating techniques and be fully inspired for the summer ahead. Learn about pretty frostings, simple summer ingredients and edible flowers. For more information on the Country […]
The Country Brocante
I am very excited to announce that I will be hosting this years Tea Room at The Country Brocante. The fair brings designers, collectors and craftsmen out into our beautiful countryside, to showcase their work amongst the impressive grounds of the Cowdray Estate. This creates a really special shopping environment, full of country cottage charm, […]
Mulberry Hearts
Recipe: 200g softened unsalted butter 200g white caster sugar 1 large free range egg 400g plain flour grated zest of one lemon Method: Cream butter, sugar & lemon zest until creamy Beat in the egg Add flour and mix on low speed until dough forms Roll into two balls, wrap in cling film and chill for at least one hour Roll […]
Hot Cross Buns
Ingredients 200g strong white bread flour 300g plain white flour 125ml warm water 125ml warm milk 5g dried powdered yeast 10g fine sea salt 50g caster sugar 1 medium free range egg 1 teaspoon of mixed spice 1 teaspoon of nutmeg (I used freshly grated) 50g butter, melted 1/2 orange zest 1/2 lemon zest 125g […]
Dundee Cake
Ingredients 6oz butter (softened) 6oz caster sugar 3 eggs 10oz plain flour 1 teaspoon of baking powder 8oz sultanas 6oz currants 2oz peel 2oz glace cherries – halved 1 teaspoon of grated lemon rind 2 oz ground almonds 1 oz blanched split almonds pinch of salt milk about 1 tablespoon of semi skimmed Line […]
Decadent meringue brownies
Brownie base 180g 70% cocoa chocolate roughly chopped 200g unsalted butter (softened) 250g icing sugar 110g plain flour 3 eggs 100g white chocolate drops Meringue topping 4 large free range egg whites 200g white caster sugar ½ teaspoon cream of tartar Method Line the brownie tin with a large piece of foil and then baking […]
Pumpkin Cupcakes with Cream Cheese Icing
makes about 10 cupcakes or 12 fairy cakes Ingredients 4oz self raising flour 1 teaspoon baking powder 2 1/2 oz light muscovado sugar 4 oz grated pumpkin (peeled and deseeded) 1 egg 2 1/2 floz sunflower oil handful of sultanas 1/2 teaspoon cinnamon Preheat the oven to 180 degrees Put all of the ingredients into […]
Exquisite Lemon Cupcakes
Ingredients 250g unsalted butter (very soft) 250g white caster sugar 4 free-range large eggs (organic if possible) Zest from two large unwaxed lemons 250g self raising flour 5 tablespoons of full fat milk Method Soften the butter – it needs to be really soft In a large mixing bowl, whisk together the butter and sugar (in […]
Quince Cupcakes with Rose Buttercream
This recipe makes 12 cupcakes Ingredients 125g unsalted butter (softened) 125g caster sugar 2 free range eggs 125g self-raising flour 1 teaspoon vanilla essence 2 1/2 tablespoons milk 2 tablespoons of quince jam Make the cupcake mixture and once it is finished gently fold in the quince jam Only fold the jam in a little […]
Quince Jam
Ingredients 10 large ripe quinces (or approx 900g) 2 litres of water juice of 1 lemon zest of 1 lemon 250g granulated sugar 250g preserving sugar 2 vanilla beans – scrape out the seeds, and then place the seeds and pods into the pan 50g honey Method Wash the quince, and then use a coarse grater to grate […]
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