Recipes
At The Larder we love our cakes and sweet treats. We also know that you all do too. We have added some of our delicious recipes to the site for you to have fun making them at home.
Sweet Treats:
Tyne 9 Cake
This is a single layer cake
Ingredients for cake mix:
250ml of Tyne 9 ale
230g of butter
75g of cocoa powder
300g of palm sugar
142ml of sour cream
2 eggs (beaten)
1tsp of vanilla extract
275g of plain flour
2 1/2 tsp of bicarbonate of soda
Ingredients for icing:
300g of cream cheese
150g of icing sugar
125ml of double cream
Method:
Pre-heat oven to 175*c/Gas mark 3
1. Place the butter and beer into a pan and heat until the butter is just melted
2. Once cool add the beaten eggs, sour cream and vanilla
3. Once mixed add the sugar and cocoa powder
4. Add the flour and bicarb and fold into the mixture
5. Once combined add the mixture to a lined 20cm/7inch round tin and bake for 45mins at 175*c/Gas mark 3 on the bottom shelf of the oven
6. Use a skewer to check the centre of the cake is baked before removing from the oven
7. Once cake is ready for icing combine the icing ingredients and smooth over the top of your cake
Lemon Drizzle Loaf
This will require a 8 x 21cm loaf tin
Ingredients for cake mix:
225g of margarine
225g of caster sugar
4 eggs
225g of self raising flour
zest of 1 lemon
Ingredients for lemon drizzle topping:
Juice of 1 1/2 lemons
85g of caster sugar
Method:
Pre-heat oven to 160*c/Gas mark 3
1. Beat the margarine and sugar together with a mixer or electric hand whisk until light and fluffy then add the eggs in one by one
2. Sift in the self raising flour and lemon zest and fold in with a wooden spoon
3. Place mixture into a lined loaf tin (8 x 21cm) and smooth out the top
4. Bake in a pre-heated oven at 160*c/Gas mark 3 near the bottom of the oven for 50 mins
5. Use a skewer to check the centre of the cake is baked before removing from the oven
6. For the topping mix the sugar and lemon juice together.
7. Once the cake has cooled slightly prick holes into the top of the cake and pour over the drizzle. The juice will sink into the cake and the sugar will create a crisp top
Tarset Valley Marmalade Cake - (we make this marmalade on site and it is available to buy in our deli)
This is a single layer cake
Ingredients for cake mix:
Pinch of salt
120g of unsalted butter
100g of caster sugar
2 eggs lightly beaten
120g of plain flour
1 1/2 tsp of baking powder
3tbsp of Tarset Valley Marmalade or any orange marmalade of your choosing
2tbsp of milk
1/2 orange thinly sliced to add to the bottom of the cake tin sprinkled with palm sugar
Ingredients for topping:
1tbsp of marmalade
50g of icing sugar
1tbsp of warm water
Method:
Pre-heat oven to 160*c/Gas mark 3
1. Line a 20cm/7inch round cake tin and lay out your orange slices with palm sugar sprinkled over them
2. Beat butter and sugar together until light and fluffy with a mixer or electric hand whisk
3. Add eggs
4. Mix flour, salt and baking powder in a separate bowl then fold in the dry mixture and add the marmalade and milk
5. Pour mixture over the orange slices in the tin and bake in the middle of the oven for 50mins at 160*c/Gas mark 3
6. Use a skewer to check the centre of the cake is baked before removing from the oven
Vegan Chocolate Cake
This is a double layer cake and will require 2 x 20cm/7inch round tins
Ingredients for cake mix:
2tbsp of lemon juice
600ml soya milk
550g of self raising flour
50g of cacao powder
2tsp of bicarbonate of soda
350g of caster sugar
300g of vegan spread
6tbsp of golden syrup
Ingredients for icing:
150g of vegan spread
400g of icing sugar
50g of cacao powder
4tbsp of water
Method:
Pre-heat oven to 160*c/Gas mark 3
1. Add the lemon juice to the soya milk and leave to one side
2. Sieve the flour with the cacao podwer into a bowl with the bicarb and sugar
3. Put the vegan spread, milk and golden syrup into a pan and melt over a low heat
4. Once the vegan spread, milk and golden syrup have all melted add it to the dry mixture and fold together.
5. Pour the mix into 2 x 20cm/7inch lined cake tins (ensure you grease the tin with the vegan spread and not butter) and bake at 160*c/Gas mark 3 for 40mins in the middle of the oven.
6. Use a skewer to check the centre of the cake is baked before removing from the oven
7. For the icing, combine all the ingredients and add the water bit by bit till you get the consistency you require but ensure the cake is fully cooled before icing your cake
Coconut loaf cake
This will require a 900g lined loaf tin
Ingredients for cake mix:
115g of butter cut into cubes
225g of self raising flour
115g of demerara sugar
100g of desiccated coconut
2 large eggs lightly beaten
4tbsp of milk
Method:
Pre-heat oven to 160*c/Gas mark 3
1. Sift the flour into a mixing bowl and rub in the butter with your fingertips until the mixture looks like breadcrumbs
2. Add the sugar and 85g of coconut and mix
3. Add the eggs and milk until all combined
4. Pour the mixture into the lined loaf tin and smooth out the top
5. Bake on the bottom shelf of the oven for 30 mins
6. Remove the cake and sprinkle with the remainder of the coconut and return to the oven for an extra 20-25mins
7.Skewer the centre of the cake to ensure it is baked and set aside to cool.
For additional decoration you can drizzle over icing and the remainder of the coconut if you'd prefer to do it that way. Thats what we did !
Chocolate dipped fork cookies (this is a good one to do with the kids)
This recipe requires a large baking tray lined with greaseproof baking paper
Ingredients for cookies:
100g of softened unsalted butter
50g of caster sugar
150g of self raising flour
Method:
Pre-heat oven to 180*c/Gas mark 4
1. Mix the butter and sugar till light and fluffy
2. Sieve in the flour and mix until well combined
3. Using your hands roll walnut sized balls and place on the baking tray
4. Fill a cup with cold water. dip a form into the water and then gently press down each ball of dough
5. Bake or 12-15mins until golden brown
6. For the chocolate dip - melt the chocolate of your choosing in a glass bowl on top of a pan of gently boiling water (a job for the adults). Once melted dip one half of the cookie in the chocolate and pop back on to the baking paper to cool
Double Chocolate Brownies
This will require a lined 20 x 27cm brownie tin
Ingredients:
120g of plain flour
160g of unsalted butter
80g of cacao powder
290g of golden caster sugar
4 eggs beaten
1tsp of baking powder
200g of chopped dark chocolate (we use Green & Balcks dark cooking chocolate)
Method:
Pre-heat oven to 160*c/Gas mark 3
1. Melt the butter over a low heat
2. Whilst butter is melting chop the cooking chocolate into chunks
3. Once the butter is melted add the sugar and cacao powder until combined
4. Add the eggs and once combined add the flour and baking powder
5. When all of the ingredients are mixed then add the chopped chocolate and pour mixture into a lined brownie tin
6. Bake for 15 mins in the centre of the oven on 160*c/Gas mark 3
7. Once cooled this should provide you with 9 good sized pieces of brownie.
Shortcrust pastry
For this recipe we recommend a food processor or hands that wont cramp
Ingredients:
2lb of plain flour
1lb of cubed unsalted butter
Water
Method:
1. Place the flour in your food processor and add the cubed butter
2. Mix the flour and butter on short 5 second bursts with the processor until the resemble breadcrumbs. If you don't have a processor rub the cubed butter into the flour until you end up with the same resemblance of breadcrumbs
3. Finally add water bit by bit to mixture until its all combined and results in a firm dough
4. Cut into 3 equal pieces and wrap in clingfilm. This should provide you with enough dough to line 3 standard quiche sized trays
Bakewell Tart
This recipe will require a 25cm loose base flan tin
Ingredients:
Shortcrust pastry: If you dont want to make the amount that is listed above in the recipe you can make a smaller amount for this recipe.
8oz/226g of plain flour
4oz/113g of unsalted butter
Cold water to bind
Follow the steps above in the shortcrust pastry recipe
For the Bakewell filling:
7oz/200g of soft butter
7oz/200g of caster sugar
2 eggs
2tsp of almond extract
1.5oz/42g of plain flour
7oz/200g of ground almonds
flaked almonds to decorate the top
Jam - we use the Hawkshead Raspberry & Vanilla jam available in our deli
Method:
Pre-heat oven to 170*c/Gas mark 3
1. Roll out the pastry and line the flan tin
2. Spread out as much jam as you want in your base and set to one side
3. Mix the butter and sugar in a mixer until light and fluffy
4. Once combined add the beaten eggs and almond extract
5. Once mixed add the flour and ground almonds.
6. Smooth the mixture out over the top of the jam and pastry base and sprinkle over the flaked almonds
7. Bake at 170*c/Gas mark 3 for 35mins near the bottom of the oven.
When you remove the tart if the top of it is very wobbly we recommend you pop it back into the oven to cook for another 5/10mins. A little wobble is ok though. To ensure the top doesn't burn, if you have to pop it back into the oven, we recommend placing tin foil over the top to make sure the top doesn't darken too much.
Gluten Free Carrot & Apricot Cake
This recipe requires a 25cm round cake tin and is a 1 layer cake
Ingredients:
350g palm sugar
350ml of sunflower oil
6 eggs beaten
280g of grated carrot
200g of chopped apricots
zest of 2 large oranges
350g of gluten free self raising flour
2tsp of bicarbonate of soda
2tsp of ground nutmeg
2tsp of ground cinnamon
Icing:
300g of cream cheese
100g of icing sugar
zest of 1 large orange
Method:
Pre-heat oven to 160*c/Gas mark 3
1. Beat the oil and sugar together with a hand whisk then add the eggs
2. Once mixed add the grated carrot, orange zest, nutmeg and cinnamon.
3. Once combined fold in the flour and bicarb
4. Pour mixture into a lined cake tin and bake for 50mins at 160*c/Gas mark 3
5. Once the cake has cooled combine all icing ingredients and spread evenly over the top of the cake. To decorate, cut 7 dried apricots in half and evenly put around the edge of the cake and this should allow for 14 slices.
Flapjacks - (dairy and gluten free)
This will require a lined 20 x 27cm brownie tin
Ingredients:
200g of vegan spread
250g of honey
150g of chopped dates
350g of gluten free oats
100g of desiccated coconut
1oz/30g of gluten free flour
Method:
Pre-heat oven to 170*c/Gas mark 3
1. Place the vegan spread, honey and dates in a pan and place over a low heat
2. Once melted add the flour, porridge oats and coconut and mix well
3. Once combined places the mixture into a lined brownie tin and spread out evenly.
4. Bake in the centre of the oven for 20mins at 170*c/Gas mark 3
5. Once cooled this should provide 9 good sized pieces of flapjack
Coffee & Walnut Cake
This mixture is a double layer cake recipe and will require 2 x 25cm round cake tins
We use Tynemouth coffee in our cake recipe so any reference to coffee shots will need to be substituted with instant coffee if you don't have a coffee machine at home.
Ingredients:
4 shots of Tynemouth espresso or 230ml of dissolved instant coffee
450g of margarine
450g of palm sugar
450g of self raising flour
200g of chopped walnuts
8 eggs
Icing:
2 shots of espresso or 118ml of dissolved instant coffee
250g of soft unsalted butter
500g of icing sugar
Method:
Pre-heat oven to 160*c/Gas mark 3
1. Mix margarine and sugar in a mixer or with an electric hand whisk until light and fluffy
2. Add the beaten eggs to the cold coffee and gradually add to the butter and sugar mixture whilst the mixer is going.
3. To reduce the chance of the mix splitting, add a tbsp of the flour immediately after adding the egg and coffee mixture.
4. Once the eggs, coffee and flour have been added mix in the chopped walnuts
5. Pour mixture into 2 x lined 25cm round cake tins and bake in the centre of the oven for 30mins at 160*c/Gas mark 3
6. Using a skewer pierce the centre of the cake to ensure it is baked.
7. Whilst the cake is cooling, put the softened butter for the icing into a mixer and mix till its light and fluffy. In alternate patterns add the coffee then the icing sugar bit by bit so it doesn't split. Then spread half the mixture onto one cake before sandwiching together and finishing off the top with the remainder of the icing.
8. To decorate place 14 walnut halves around the out edge of the cake
Savoury treats:
Hummus
This recipe will give you approx 500g of hummus
Ingredients:
2x Tins of chickpeas (Drained - keep the liquid for later)
6tbsp of olive oil
4tbsp of tahini
4 chopped garlic cloves
1tbsp of smokey paprika
juice of 1 lemon
salt and pepper for seasoning
Method:
Place all the ingredients (apart fro the chickpea liquid) and mix in a food processor. Slowly add the liquid to the mix until the hummus is at the consistency you would like. The mix should last you approx 5 days - keep chilled
Salmon Pate
This recipe should give you approx 400g of pate
Ingredients:
200g of salmon
100g creme fraiche
100g cream cheese
1tbsp of chopped dill
1tbsp of horseradish
Juice of 1 lemon
Salt & pepper for seasoning
Method:
Place all ingredients in a food processor and blend for 1 minute. This pate needs to be kept chilled and should last approximately 3 days
Welsh Rarebit
This will make you approximately 400/500g of rarebit mix
Ingredients:
300ml of ale
50g of soft butter
50g of plain flour
20g of mustard powder
300g of grated cheddar (we use mature cheddar in our mix)
2tbsp of Worcester sauce
Method:
1. Warm the ale and melt the butter together with the Worcester sauce in a pan
2. Once the butter is melted add the mustard powder and plain flour and mix with a hand whisk till any lumps have gone.
3. Once all combined add the cheese and return to the hob on a low heat and stir vigorously until all the cheese in melted and you are left with a smooth mix.
4. Pour into a container and leave to one side to cool and set. Once set this mix can be placed into a chiller and will last approximately 5 days