Strawberry Shortcake

DessertServes 4

Shortbread

# Sieve the plain flour. Add the remainder of the dry ingredients and then add the butter. # Mix together until it forms a paste, do not overmix. # Roll out on a dusted floured work surface and cut out into discs. You will need 3 discs for each dessert. # Chill for 10 minutes then bake at 170°c for approximately 10 minutes until cooked.

Chantilly Cream

# Whip the cream, caster sugar and vanilla in a bowl until stiff. # Place the mixture into a piping bag.

Assembly

# Place a blob of cream in the centre of each plate and place a disc of shortbread on top. # Swirl the Chantilly cream over the disc and then place the sliced strawberries on the top and repeat this process for the next layer. # Finally place a disc of shortbread on the top with a final swirl of cream and half a strawberry and a sprig of mint to garnish. # Serve with vanilla ice cream.

Ampleforth Abbey Cider Fruit Cake

DessertServes N/K

Chop any larger dried fruit into small pieces, and put it all into a bowl. Pour the cider over the fruit, stir and leave to soak overnight. The following day, preheat the oven to 180ºC, 350ºF, gas 4. Grease a 20cm round cake tin and line the bottom and sides with baking parchment. Sift the flour and baking powder into a bowl and set aside. Cream together the butter, sugar and honey in a large bowl, until the mixture has a light and creamy consistency. Add the eggs one at a time, giving everything a good mix after each addition. Don't worry too much if the mixture starts to look like it's curdling – stirring a spoonful of the flour into the butter and egg mixture should help. Lightly fold in the flour and baking powder, followed by soaked fruit and lemon zest. Turn the mixture into the prepared cake tin and bake in a preheated oven for 30 minutes. Then turn the heat down to 170ºC, 325ºF, Gas 3 and cook for a further 1-11/2 hours, until a skewer inserted in the centre of the cake comes out clean. If the top of the cake looks like it is browning too quickly, cover it with a piece of greaseproof paper. Cool the cake in the tin for 10 minutes before turning it out onto a wire rack to finish cooling.

MINI MARMALADE & POPPY SEED LOAVES

Main courseServes 8

Preheat the oven to 180ºC, gas mark 4. Place the loaf cases on a baking sheet. Whisk the butter and sugar together in a bowl until pale and fluffy. Whisk in the eggs, one at a time. Gently whisk in the 100g marmalade. Mix together the flours, baking powder and poppy seeds and stir into the butter mixture. Fold in the almonds and spoon into the cases. Bake for 20-25 minutes until golden and cooked throughout. Mix the remaining 1 tbsp marmalade with 1 tsp water and brush over the loaves while warm. Allow to cool. Cook's tip Make ahead and freeze for added convenience.

Blue Cheese and Seed Scones

SnackServes 8

- Preheat oven to 220C - Place all dry ingredients except the extra seeds into a bowl and mix together - Mix in the wet ingredients - Divide into 8 balls and place onto a greased baking tray. - Brush the tops with milk and sprinkle over the extra seeds. - Bake for 12 minutes or until golden. - Serve warm with butter

Yorkshire Rapeseed Oil – Almond and Apple Cake

DessertServes 16

Pre heat your oven to 180C (170C Fan) Sift the flour into a mixing bowl and stir through the sugar and almonds. Add the rapeseed oil, milk, vanilla and almond essence and eggs and stir through until you have a smooth batter. Peel and core the apples and cut into chunks, add to the batter and stir through. Turn the mixture out into a 20cm greased and lined cake tin and cook in the middle of the oven for about 45 mins or until cooked through. Allow to cool and turn out, decorate with a dusting of icing sugar and flaked almonds and enjoy with a cup of tea!

Yorebridge House Custard Tart

DessertServes 6

To start, rub together the plain flour, caster sugar and butter. This will create a breadcrumb effect. Whisk 1 egg and slowly add it to the mixture, it will start to make a dough, add a little water at a time until the desired dough consistency is met. The dough should then be rested for half an hour in the fridge to make it easier to roll out. After the dough has been rested, roll it out to fill a 12" quiche tin, ensuring the tin has been greased with butter. The pastry should then be blind baked at 160ºC until golden brown. To make the filling, whisk together 10 Eggs with the other ingredients to a smooth thick consistency. Once the mixture has been mixed, pass it through a sieve to ensure there are no lumps. Place the filling into the pre baked pastry base giving it a grating of nutmeg on the surface before returning it to the oven to cook at 120ºC for 40 minutes or until set.

Dark Chocolate Cake with a Blackberry jam middle

DessertServes 12

Pre Heat your oven to 170C (Not fan) Combine all the cake ingredients in a mixing bowl and beat together until a smooth batter is formed. Grease and line 2x 20cm Circular cake tins and pour in the batter spitting equally between them both, place in the oven and cook for 20-25 mins or until a cooked. (mention how to test this if you are with the other cakes) Leave for a few mins then remove from the tins and allow to cool on a cooling rack. When the cakes are cooked whip the double cream until firm. Add in the icing sugar jsut at the end of whipping. Firstly spread the jam generously over one of the cakes, followed by the cream. For a bit of extra luxury scatter in the chocolate chips if using the place the second cake on top.

Shepherd’s Watch Brownies with Yorkshire Fettle Frosting

DessertServes 12

1. Preheat the oven to 170C/325F/Gas3. Line a 24x24cm tin with baking parchment 2. Bring a pan of water to the boil. Put the plain and milk chocolate with the butter in a large bowl, place over the boiling water, switch off the heat and allow to melt 3. In a separate bowl, whisk the eggs and sugar together until light fluffy and creamy. Add the beer and whisk in thoroughly, followed by the melted chocolate and butter, beat in until all combined again. 4. Sieve the flour and cocoa powder into the eggs and fold in until thoroughly combined, then fold in the nuts and remaining white chocolate pieces. 5. Pour the chocolate mixture into the prepared tin. Place in the oven and bake for 20 minutes. The top should be firm but the inside should still feel soft, ie still have a slight wobble. It should still be gooey!. 6. Allow the brownies to cool in the tin 7. To make the frosting, beat the fettle and milk together with an electric hand mixer until soft. Gradually add the icing sugar, beating now with a wooden spoon to avoid a volcanic storm. Beat vigorously until soft 8. When the brownie has cooled, spread the icing over the top and cut the brownies into squares.