Baking Pre-Orders
For pre-order collection this year, Mum and I will be baking classic Christmas Cake, Sticky Treacle Ginger Cake and Stem Gingerbread Slice. Please note, these are for collection from my Studio on Saturday 21st December when we will be open between 10am-3pm for mulled wine and last minute shopping only and not for UK delivery.
Christmas Cake
This is our take on traditional Christmas cake with rum-soaked currants, sultanas and raisins, candied peel, brown sugar and a subtle touch of warming, festive spices. Topped with a layer vanilla bean almond marzipan, fondant icing and decorated with fresh bay, stem ginger and candied orange peel. Available as a whole cake (serves 10-12) or half cake (serves 5-6)
£23.50 / ££44
Sticky Treacle Ginger Cake
I personally adore traditional Christmas Cake but I know that dried fruit isn’t for everyone, so my Sticky Treacle Ginger Cake makes a great alternative. You could serve this as pudding on Christmas or Boxing Day with double cream or custard. Or serve in small wedges as an interesting accompaint to your cheeseboard, it works particularly with a strong mature cheddar like Isle of Mull or Pitchfork. This cake keeps really well in a tin, so is great to have on standby for any guests that pop in. Available as a whole cake (serves 8) or half cake (serves 4).
£17.50 / £32
Stem Gingerbread Slice
Inspired by Victorian cook Sarah Nelson’s 1854 legendary recipe, this stem gingerbread slice has a biscuit base, chewy filling and crumble topping. I’ve spent the last few weeks perfecting my version and it’s highly addictive - just the thing to enjoy with a cup of tea or coffee. Or you could even serve slightly warm with a scoop of vanilla ice-cream for an effortless festive pudding. Each pack contains 3 pieces to serve 3.
£7.50
For pre-order collection this year, Mum and I will be baking classic Christmas Cake, Sticky Treacle Ginger Cake and Stem Gingerbread Slice. Please note, these are for collection from my Studio on Saturday 21st December when we will be open between 10am-3pm for mulled wine and last minute shopping only and not for UK delivery.
Christmas Cake
This is our take on traditional Christmas cake with rum-soaked currants, sultanas and raisins, candied peel, brown sugar and a subtle touch of warming, festive spices. Topped with a layer vanilla bean almond marzipan, fondant icing and decorated with fresh bay, stem ginger and candied orange peel. Available as a whole cake (serves 10-12) or half cake (serves 5-6)
£23.50 / ££44
Sticky Treacle Ginger Cake
I personally adore traditional Christmas Cake but I know that dried fruit isn’t for everyone, so my Sticky Treacle Ginger Cake makes a great alternative. You could serve this as pudding on Christmas or Boxing Day with double cream or custard. Or serve in small wedges as an interesting accompaint to your cheeseboard, it works particularly with a strong mature cheddar like Isle of Mull or Pitchfork. This cake keeps really well in a tin, so is great to have on standby for any guests that pop in. Available as a whole cake (serves 8) or half cake (serves 4).
£17.50 / £32
Stem Gingerbread Slice
Inspired by Victorian cook Sarah Nelson’s 1854 legendary recipe, this stem gingerbread slice has a biscuit base, chewy filling and crumble topping. I’ve spent the last few weeks perfecting my version and it’s highly addictive - just the thing to enjoy with a cup of tea or coffee. Or you could even serve slightly warm with a scoop of vanilla ice-cream for an effortless festive pudding. Each pack contains 3 pieces to serve 3.
£7.50
For pre-order collection this year, Mum and I will be baking classic Christmas Cake, Sticky Treacle Ginger Cake and Stem Gingerbread Slice. Please note, these are for collection from my Studio on Saturday 21st December when we will be open between 10am-3pm for mulled wine and last minute shopping only and not for UK delivery.
Christmas Cake
This is our take on traditional Christmas cake with rum-soaked currants, sultanas and raisins, candied peel, brown sugar and a subtle touch of warming, festive spices. Topped with a layer vanilla bean almond marzipan, fondant icing and decorated with fresh bay, stem ginger and candied orange peel. Available as a whole cake (serves 10-12) or half cake (serves 5-6)
£23.50 / ££44
Sticky Treacle Ginger Cake
I personally adore traditional Christmas Cake but I know that dried fruit isn’t for everyone, so my Sticky Treacle Ginger Cake makes a great alternative. You could serve this as pudding on Christmas or Boxing Day with double cream or custard. Or serve in small wedges as an interesting accompaint to your cheeseboard, it works particularly with a strong mature cheddar like Isle of Mull or Pitchfork. This cake keeps really well in a tin, so is great to have on standby for any guests that pop in. Available as a whole cake (serves 8) or half cake (serves 4).
£17.50 / £32
Stem Gingerbread Slice
Inspired by Victorian cook Sarah Nelson’s 1854 legendary recipe, this stem gingerbread slice has a biscuit base, chewy filling and crumble topping. I’ve spent the last few weeks perfecting my version and it’s highly addictive - just the thing to enjoy with a cup of tea or coffee. Or you could even serve slightly warm with a scoop of vanilla ice-cream for an effortless festive pudding. Each pack contains 3 pieces to serve 3.
£7.50