light-as-a-feather courgette cake This is my favourite cake, very simple to make, perfect every time, truly light, and utterly delicious with an equally light, non-claggy filling in the sandwich. It’s a recipe from our v
Lemon Soufflé An extremely lemony mousse – tart and delicious – at its best when citrus is fresh and plentiful as it is right now in the early months of the year. You can also make this with blo
Canterbury Apple Tart A totally delicious and warming recipe. We make lots of these when we’re quiet, to freeze and then gently heat to serve warm as a different option to cake in our café at our open
Blackberry Cranachan This is a child-friendly version of a Scottish classic of whisky, cream, raspberries and oatmeal. In this one, I add pudding wine instead of whisky, and I make a sweet granola with toasted oat
Ice Cream Meringue Cake with Poached Ginger (V) Serves 8-10 3 tbsp damson puree 1 tbsp boiling water 750ml double cream 1 tbsp of caster sugar 3 pieces of thinly sliced stem ginger 1 tbsp ginger syrup
Snooker ball nectarines Make this when nectarines (or peaches) are at their best in summer. You can also use raspberries and blackberries when currants are hard to find, but stabilise the juice with a little cornflou
Pumpkin cornbread Serve this delicious savoury bread with soup or strong cheeses, such as Stilton, mature Cheddar or a hard goats’ or ewes’ cheese. The bread is lovely toasted and freezes well.
Anita’s Victoria sponge A classic Victoria sponge uses the same weight of sugar, margarine and flour as the eggs. A large free-range egg usually weighs 56g. Using a plant-based spread rather than butter gives a light
Dairy-free spiced plum cranachan Start preparing this the day before, so the filling can set in the fridge overnight and then be assembled and the fruit add in no time when ready to serve. We serve these in clear glass tumble
Spiced Plum and Chestnut Roulade One of our favourite puddings for special parties and events — easy for when you’re feeding lots of people. Through the autumn and winter, and over Christmas, this is great stuffed
Spiced Oat Biscuits Rather like homemade Hobnobs, these biscuits make a nice, light change from flapjacks, good with mousses or just as a straight biscuit with a cup of tea. They’re at their very best eaten
Devonshire honey cake with plum or damson compote With its quite dense texture and fantastic taste of honey, this cake almost makes you feel like you’re eating straight from the comb. It’s delicious but sweet, so serve it as a pud
Strawberry Pavlova This is our Perch Hill version of Sarah Mead’s favourite summer pudding. She uses strawberries from The Cheddar Gorge. For 8 For the meringue: 110g granulated su
Strawberry Cranachan Start preparing this the day before, so the dairy filling can set in the fridge overnight and then be assembled and the fruit add in no time when ready to serve. We serve these in clear glass&
Blood Orange Sorbet with Campari One of the best drinks on the planet is a Blood Orange and Campari Soda. Here it is in a pudding bowl. For 6 8 blood oranges 100g caster sugar Zest and juice of 1 lemon
Strawberry and passion-fruit granita Hardly needing a recipe, this is a super-quick and easy pudding. Strawberries and passion fruit are both sweet, so you don’t need the usual piles of sugar of the average granita. The occ
