Bun Loaf

Cakes

Scones

Sponge Cakes

Victoria sponge baked with butter, sugar, local farm eggs, buttermilk, flour and Madagascan vanilla extract sandwiched with homemade raspberry jam and buttercream.

Lemon drizzle made with fresh lemon zest grated in creamed butter and sugar and combined with local farm eggs, whole milk and flour. Whilst the sponge is baking the syrup is prepared with lemon juice and icing sugar before being soaked in to the sponge.

Coffee sponge prepared with Camp Coffee for a rich, deeper flavour. The sponge is sandwiched with Camp Coffee butter cream and I can add an optional walnut and coffee butter cream topping.

Gingerbread moist and spicy with treacle, syrup, butter and brown sugar added to our flour, local farm eggs, whole milk and spices.

Fruit Cakes

The secret to my traditional fruit cake is soaking the fruit in tea overnight before combining with butter, dark brown sugar, local farm eggs, flour and spices and slow baking for 2 hours.

Boozy fruit cake is a fabulous variation with the fruit soaked orange zest and equal quantities of freshly squeezed orange juice and brandy.

Guiness fruit cake is an original twist on the traditional fruit cake for a rich alternative on a cold Winter day!

Fat free tea bread the fruit is soaked overnight before baking with farm eggs, flour and spices.

I supply square and round fruit cakes in 6 or 8 inch sizes

Scones

My scones are our most popular produce - ideal for parties or afternoon tea. My traditional recipe of flour, butter, local farm eggs, buttermilk and sultanas just can't be beaten.

Why not try it with our homemade jam?

Flap Jacks

Jumbo and rolled oats mixed with butter, syrup and demerara sugar for a sticky treat!

Chocolate Brownies

These are Gluten Free using gluten free flour from Doves Farm.

My Brownies are baked with local farm eggs, dark and caster sugars, butter, baking powder and Madagascan vanilla.