Traditional Christmas Cake

A 20cm traditional Christmas Cake laced with brandy and topped off with blanched almonds. The cake come on a board and boxed.



Yum Yums

Yum Yums – 2 for £1

Drenched in sugary icing, the yum yum is a glorified doughnut, twisted into a long plait. It’s lip-smackingly sweet, gooey enough to stick your fingers together.

Roses Cake

A Vanilla sponge filled with vanilla buttercream and raspberry jam. Iced with a pink and white marble effect fondant topping. Finished with my own handmade fondant roses. You can choose your own colour scheme with with the fondant icing and roses.



500g strong white bread flour, plus extra for dusting
10g salt
60g caster sugar
1 tsp ground cinnamon
10g instant yeast
50g unsalted butter, softened
300ml cool water
Vegetable oil for kneading
2oog Mixed Dried Fruit
1 egg beaten, to glaze
1. Tip the flour into a large mixing bowl and add the salt, sugar and cinnamon to one side of the bowl and the yeast to the other. Add the butter and three-quarters of the water, and turn the mixture round with your fingers. Continue to add the water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.
2. Coat the work surface with a little vegetable oil, then tip the dough onto it and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.
3. When your dough feels smooth and silky, put it into a large, lightly oiled bowl. Cover with a tea towel and leave to rise until at least doubled in size – at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.
4. Line 2 baking trays with baking parchment or silicone paper.
5. Tip the dried fruits on top of the risen dough in the bowl and start working them into it. After a minute or two, tip the dough out onto a lightly floured surface and knead until the fruit is thoroughly mixed in.
6. Divide the dough into 8 pieces. Shape each into a ball, then use a rolling pin to flatten each out to a round bun, about 1cm thick. Brush the teacakes with the beaten egg. Transfer to the prepared baking trays, spacing them apart.
Put each tray inside a clean plastic bag and leave to rise for about an hour until the teacakes are at least doubled in size. Meanwhile, heat your oven to 200°C.
Bake the teacakes for 10-15 minutes until risen and golden. Cool on a wire rack.

Lancashire Hotpot.


100g butter
500g neck of lamb, cut into large chunks
2 lamb kidneys, sliced, fat removed
1 medium onions, chopped
2 carrots, peeled and sliced
20g plain flour
1 tsp Worcestershire sauce
250ml chicken stock
1 bay leaves
500g potato, peeled and sliced
Heat oven to 160C. Heat some butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
Fry the onions and carrots in the pan with a little more butter until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then drizzle with a little more butter. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
Remove the lid, brush the potatoes with a little more butter, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.
Recipe courtesy of James Martin & BBC Food.


Lemon Meringue Pie


250 g plain flour , plus extra for dusting
50 g icing sugar
125 g good-quality unsalted cold butter , cut into small cubes
1 lemon, zest
1 large free-range egg , beaten
a splash of milk
23cm flan tin
Sieve your flour and icing sugar into a large mixing bowl. work the cubes of butter into the flour and sugar. Add the lemon zest and mix again.
Add the egg and milk to the mixture and gently work it together using your hands until you have a ball of dough.
Put it into the fridge to rest for at least 30 minutes.
Roll out your pastry to 0.5cm thick. Ease the pastry into the tin. Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
Preheat your oven to 180ºC/350ºF/gas 4.
Bake blind for 10 minutes in your preheated oven. remove the baking beans, then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.
3 lemons, zest and juice
30g cornflour
100g golden caster sugar
1 Orange
85g butter
3 free-range egg yolks plus 1 egg
Mix the cornflour, sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make orange juice up to 200ml/7fl oz with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn’t curdle.) Take off the heat and set aside while you make the meringue
4 egg whites, room temperature
200g golden caster sugar
2 level tsp cornflour
Put the egg whites in a large bowl. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick. Quickly reheat the filling and pour it into the pastry case. Immediately put meringue around the edge of the filling (if you start in the middle the meringue may sink). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook). Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured.


Rough Puff Pastry (see Recipe)
Custard (see recipe)
2 tbsp ground almonds
50g dark chocolate chips
25g pecan nuts, chopped, plus a few extra for sprinkling
2 tsp icing sugar
Line a baking tray with baking parchment. Roll the pastry then turn so one of the longest sides is towards you, and imagine you’re going to fold it in half like closing a book. Mix the custard with the ground almonds.
Spread the custard mixture over one half of the pastry, then scatter over the chocolate chips and chopped pistachios. Fold the other half of the pastry over the top. Cut into 6 strips, so each one has the fold at one end. Gently twist each strip a few times – this bit can be messy! Space the twists on the prepared tray, then put in the freezer for 30 minutes. Preheat the oven to 220°C.
Egg wash the twists.
Sift the icing sugar over the twists and scatter with a few more chopped pecans. Bake for 15-20 minutes until golden and crisp.
Custard Ingredients
570ml/1 pint milk
55ml/2fl oz single cream
½ tsp vanilla extract
4 eggs, yolks only
30g/1oz caster sugar
2 level tsp cornflour
Bring the milk, cream and vanilla to simmering point slowly over a low heat.
Whisk the yolks, sugar and cornflour together in a bowl until well blended.
Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
Rough Puff Pasty Ingredients
250g strong plain flour
1 tsp fine sea salt
250g butter, at room temperature, but not soft
about 150ml cold water
Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.