Sweets & Treats
A sweet tray-baked oat bar made from rolled oats, butter, brown sugar, golden syrup and ground ginger.
Shortcrust pastry tarts filled with raspberry jam & almond frangipane, topped with icing & a glace cherry
Sweet shortcrust chocolate pastry filled with chocolate creme patisserie and topped with a fresh raspberry.
crushed biscuits (cookies), dried apricots, cherries, raisins, currants & golden raisins, enveloped in chocolate, buttery, syrupy goodness.
Pork sausage flavored with sage, thyme, parsley and oregano encased in puff pastry and baked until golden brown.
Shortcrust pastry filled with onion, potato and swede (rutabaga) and seasoned beef or cheese and bacon.
A savory pudding made from batter, filled with horseradish creme fraiche, roast beef and garnished with parsley.
A great British classic, named after Queen Victoria. Light vanilla sponge sandwiched together with vanilla buttercream and strawberry jam.
A buttery, crumbly, feather-light coffee sponge cake filled and topped with coffee buttercream and walnut praline.
A light yellow and pink checkerboard almond sponge, sandwiched together with apricot jam and covered in homemade almond marzipan.
Traditional loaf cake flavored with Earl Grey tea, dried fruits and mixed spice. Serve sliced with butter.
Not your average gingerbread, it is dark, sticky, treacly, and gingery, topped with glistening thick white frosting and candied ginger.
Layers of flourless chocolate cake, fresh strawberry mousse, topped with rich chocolate ganache. Gluten free.
These spiced, sweet, fruit-studded buns are traditionally served on Good Friday, but they are too delicious to eat on just one day, and so will feature as our cake of the month for April.
A classic English sponge, delicately flavored with lemon and almond, topped with a lemon glaze. Despite the name it does not include Madeira, rather traditionally enjoyed with a small glass of the sweet, fortified wine.