We Specialise in Event Catering, Restaurant, Relief Chefs, Bespoke Cupcakes & Cakes 

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Why not have a go at some of my favourite recipes below
Sticky Gingerbread
Serves 8-10
Plain Flour (280g)
Bicarbonate of Soda  (1tsp) 
Ground Ginger  (1tbsp) 
Ground Cinnamon  (1tsp) 
Unsalted Butter  (170g, softened) 
Soft Dark Brown Sugar  (90g)
Golden Syrup  (220g) 
Free Range Medium Eggs  (1)
Semi Skimmed Milk  (200ml)
Stem Ginger  (4 pieces, chopped)
Preheat the oven to 180°C. Line the base of a 20cm square cake tin with non-stick baking parchment.
Sift the flour with the bicarbonate of soda, ginger and cinnamon.
Cream the butter with the sugar until light and fluffy. Beat in the golden syrup, then a heaped tablespoonful of the flour mixture followed by the egg.
Beat in the remaining flour, followed by the milk to form a smooth batter. Stir in the stem ginger and scrape into the prepared tin.
Bake for approximately 40-45 minutes until firm to the touch. 
Let the gingerbread cool in the tin for 5-10 minutes, then turn out onto a wire rack and leave to cool. Serve a square of the cake, warmed up with hot vanilla custard or vanilla ice cream.
Chocolate & Orange Scones
700g/1lb 9oz self-raising flour
150g/5½oz butter
150g/5½oz caster sugar
2 large oranges, finely grated zest of both and juice of one orange
150g/5½oz chocolate drops
200ml/7fl oz whole milk, plus extra for brushing
To serve
clotted cream
2 satsumas
Preparation method
Preheat the oven to 210C/400F/Gas 6. Lightly butter two baking trays.
Sift the flour into a bowl. Rub in the butter using your hands until the mixture resembles fine breadcrumbs. Stir in the sugar, chocolate drops and orange zest.
In a measuring jug, mix the milk with the juice of one orange. Add to the flour mixture gradually until the dough just comes together. You may not need all the liquid. Be careful not to overwork the scone dough.
Roll out the dough to approximately 2cm/1in thickness and cut out scones using a 5-6cm/2-2½in cutter.
Transfer the scones to the buttered baking trays, brush the tops with milk and bake in the centre of the oven for 10-12 minutes, or until risen and golden-brown.
Remove from the oven and cool on wire rack. Serve with clotted cream and satsumas.