You may remember
that back
in September we announced a partnership with the wonderful Bakehouse in the
Barn.
The very talented
(and award-winning) Sophie Smith whipped up a storm with her pecan, date and
banana muffins, which flew off the shelf here in store, but were also a huge
hit in terms of getting people in their kitchen to give baking them a go
themselves.
The aim of the
partnership is to create seasonal products using local ingredients, with the
finished bake, made by Sophie’s own hand, sold exclusively in our deli - but
with the recipe available to anyone who wants to have a try. We’ve kept them
simple (but utterly delicious) so anyone can give them a go – children, grown
ups, those who shy away from baking in any way – you don’t have to be Mary
Berry to give them a whirl. And you can always come and talk to Sophie when
she’s in store, if yours don’t turn out quite the way hers did. But, if you
really don’t fancy donning a pinny, come in store and treat yourself – Sophie’s
always turn out perfect every time!
So, excitingly,
Sophie has developed her second recipe for us – which we’re delighted to say
has a definite seasonal appeal! Welcome to the festive Cranberry and Orange
Bundt – a delicious Christmas treat, which is suitable for vegans and those
with a dairy intolerance.
Using locally-produced
Yorkshire rapeseed oil as the fat and a plant-based milk (Sophie recommends
almond but you might have a personal favourite), the cakes make a light and
fruity treat jam-packed with seasonal flavours. Just the smell of these takes
you straight to Christmas – if you had these baking in the oven your whole
house would smell like Mrs Claus’ kitchen!
The cakes can be
bought in store for £1.85 until the end of December, but you’re welcome to whip
up a batch to try with your family and friends – we have copies of the recipe
in store as well as below.
Happy baking – and
eating!
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