Ingredients to make a 23cm round cake: For the cake batter: 115g softened butter 115g plain flour 70g polenta 2 tsp baking powder a pinch of salt 90g golden caster sugar 90g sugar 2 large eggs 100g sour cream ½ teaspoon vanilla extract ½ teaspoon grated lemon zest 300g rhubarb, cut into 3-4cm chunks For the…
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Yorkshire Pudding
Growing up in North Yorkshire, this was always served as a starter with thick gravy, before the meat course. Ingredients plain white flour – 4 tablespoons pinch of fine salt one egg, beaten milk – 8 tablespoons (use 50:50 with water if full fat milk) goose fat – 1 tablespoon Method Preheat oven to 240degC…
The Warré beehive
Beekeepers who use Thorne or Paynes for their beekeeping supplies may have spotted a new addition to the types of hive they offer over the last couple of years: the Warré hive. So what is it, exactly, and why all the interest? Émile Warré was a French local priest and beekeeper who, responding to a…
New Zealand Pie
I have no idea why it is called New Zealand Pie. Every autumn it was a firm family favorite when we were kids and my sister found the recipe in my mother’s cookery folder. My version is only slightly modified and runs as follows: Ingredients 60g unsalted butter, soft 120g sugar 1 large egg 2…
Cheesy Biscuits
Ingredients softened unsalted butter – 150g extra mature cheddar cheese, grated – 180g parmesan cheese, finely grated – 75g plain flour – 180g dijon mustard – 1 tbsp Method Preheat oven to 170degC In a large bowl combine the softened butter with the grated cheeses and mustard. Sieve the flour into the bowl and combine…
Sprucing the Goose 