Recipes from our Restaurant

Coffee Walnut Cake

Pre-heat over to 170 (150 fan) Gas 3

Grease and line the base and sides of 2 x 8” round cake tins with parchment

Ingredients:

  • 12oz marg
  • 12oz caster sugar
  • 6 eggs lightly beaten
  • 12oz self raising flour
  • 1/2 tsp zantun gum (or corn starch if you can’t get)
  • 2 level tablespoons of coffee made into a paste with a little water

Method: Cream together the marg and caster sugar until light and fluffy, then gradually beat in the eggs.

Mix together the flour and gum/ corn starch and them add to the mixture. Finally add in the coffee paste.

Divide the mixture between the 2 tins and put in over for 25-30 minute. Cakes should come out when a knife comes out clean. Leave to cool and then make the icing

For the Icing : Beat 4oz of marg with 10oz of icing sugar for approx 5 minutes until light and fluffy. Add another 2 coffee paste as per the main cakes. Fill between the two cakes and on the top. Finish with a sprinkle of walnuts across the top or for a really fancy finish walnut pieces and chocolate covered coffee beans… Enjoy!


Malteser Slice

Ingredients:

  • 12oz milk chocolate
  • 7.5 tbsp golden syrup
  • 250g margarine
  • 500g digestive biscuits crumbed
  • 3 boxes of maltesers
  • 400g white chocolate + 50 milk chocolate for the topping

Method: Melt the first 3 ingredients in a bowl in the microwave or a pan, then fold in the digestive crumb.

Pour the mix into a lined tin 20x40cm then press all of maltesers into the mix, distributing evenly. Leave to set in the fridge for about an hour.

Melt the white chocolate and extra milk chocolate separately. First pour over the white chocolate spreading evenly. Then drizzle over the milk chocolate to create a design across the top. Leave the chocolate to set before cutting into squares/triangles.  Then enjoy!


Carrot Cake

Pre-heat over to 170 (150 fan) Gas 3

Grease and line the base and sides of 2 x 8” round cake tins with parchment

Cake Ingredients:

  • 8floz sunflower oil
  • 8oz light muscavado sugar
  • 4 medium eggs
  • 8oz self-raising flour
  • 1tsp bicarb of soda,
  • 1.5tsp each of mixed spice, ground cinnamon and ground ginger
  • 5oz sultanas (optional)
  • 7oz grated carrot
  • 2-3oz walnuts or pecans (optional) Plus a few extra for decorating

Method:

Put the oil, sugar and eggs in a large bowl and whisk together until smooth.

Add the flour, soda and spices to the bowl and mix to combine. Stir in the sultanas, carrots and nuts then scrape the mixture into the prepared tin. Level and bake for 40-45 minutes until a skewer comes out clean.

Leave to cool for 10 minutes until removing from tin and put on a wire rack.

For the Icing : Beat 150g of soft room temperature butter with 1tsp vanilla essence and 150g of icing sugar for 3 minutes until light and fluffy. Add 300g of cream cheese and the fine rind of an orange and beat for 2 minutes. Fill between the two cakes and on the top. Sprinkle a few more walnuts/pecans across the top to finish (if using). What a treat!!


Bakewell Tart

Grease a 23cm round tart dish, set over to gas mark 3/170 degrees

Ingredients for super fast and easy shortcrust pastry: (or you can use ready made pasty)

  • 175g self raising flour
  • 25g icing sugar
  • 100g cold butter (cut into cubes)
  • 1 egg yolk
  • 1tbsp water

Method: whizz the flour, icing sugar and cold butter in a food mixer until combined and you have fine crumbs. Then add the egg yolk and water, whizz until everything comes together to form your pastry dough. Briefly kneed then roll out thinly to line your dish. Spread some raspberry jam on your pastry.

Ingredients for filling:

  • 8oz marg
  • 8oz caster sugar
  • 4 beaten eggs
  • 8oz ground almonds
  • 4oz self raising flour
  • 1tsp almond extract/essence
  • Flaked almonds

Cream together the mar and caster sugar until light and fluffy. Gradually add  4  beaten eggs. Add the ground almonds and flour to the mix with a tsp of almond essence. Mix altogether then spread on top of your pastry. Sprinkle a few flaked almonds on the top .

Bake in the oven for 30-35 mins until golden brown, and the top sturdy to touch (not wobbly).

Enjoy with a hot drink as a treat or serve warm with vanilla ice cream for an indulgent desert – yum!!

Tip: once cooled you can drizzle with icing sugar and water mix for added sweetness. Make your icing mix quite thick. You can also use different jams – although raspberry is traditionally used, blackcurrant and blueberry jams. work really well too.


Sugar Free Rock Buns

First set your oven to gas mark 3/170 degrees.

Ingredients for 16 buns (half the recipe if this is too many)
* 1lb self raising flour
* 8oz margarine or butter
* 3oz cranberries
* 8oz sultanas
* 1 tbsp cinnamon
* 2 eggs
* Milk to mix to consistency

Method:
Weigh out your flour and marg and put in your mixer or rub into breadcrumbs with your hands.

If using a mixer, transfer your crumb mix to a large bowl then add your cinnamon, cranberries and sultanas. Add your beaten eggs and milk to mix. (about 300ml, should give you a nice think doughy consistency, add more if needed)

Once everything is combined, using a large spoon drop some mix on a lined tray like rocks. If using the full recipe you’ll need to use two trays. Cook in the oven for 25-30mins. Enjoy with a cuppa!

Tip: any dried fruit will work well in these buns, raisins and apricots will also be be really tasty.


Lemon Drizzle Cake Simpsons Garden Centre

Lemon Drizzle Loaf/Cake

Ingredients for a 2lb loaf tin.

  • 4oz butter or marg, softened
  • 6oz caster sugar
  • 3 eggs- lightly beaten
  • 6oz Self Raising flour
  • zest of l lemon
  • For lemon syrup: juice of 1½ lemons, 3oz caster sugar.

Method: Cream the marg and sugar till light and fluffy, then gradually beat in the eggs. Add flour and lemon zest and mix to a soft dropping consistency.

Spoon the mix into a greased and lined loaf tin and level the mixture.

Bake at 170°C for approximately 35-40 minutes, until springy to touch or skewer comes out clean. Whilst cake is in oven make your syrup.

For syrup: Mix together juice of 1½ lemons and 3oz of caster sugar. Heat in microwave in short bursts of 1 minute to 30 secs till mixture becomes slightly syrupy and darker in colour. When the cake comes out of oven, prick all over with a skewer or a sharp knife, then drizzle over your syrup. Leave to cool then enjoy with a cup of tea!


Mint/Orange Aero Slice

Ingredients:

  • 12oz dark chocolate, plus another 400g for the top
  • 7.5 tbsp syrup
  • 250g margarine
  • 500g digestive biscuits crumbed

Method: Melt the first 3 ingredients in a bowl in the microwave or a pan, then fold in the digestive crumb.

Pour the mix into a lined tin 20x40cm. Break up pieces of mint/orange aero and push into the mix. and leave to set in the fridge for about an hour.

Make an icing to go on top of the biscuit mix with icing sugar and water with mint/orange essence and spread over the biscuit base in a thin layer. (The icing should be quite thick, almost cream cheese consistency so add water/icing sugar as required) Leave to set again.

For the top melt a further 400g of dark chocolate, and once cooled pour it over the icing adding crushed pieces of mint or orange aero to finish. Leave the chocolate to set before cutting into squares.  Enjoy!


Here’s some of the bakes our customers have done from the recipes above!