You will need:
1 x medium sized muffin tin
15 x original Cherubs Biscuits (one per muffin tin base)
Belgian chocolate for dipping
For the filling:
2x Wedgewood 100g Macadamia Nougat bars, chopped into small pieces
100ml Cream
80g Honey
80g Butter
40g Liquid Glucose
230g Castor Sugar
180g Wedgewood Dried Cranberries
170g Glace Mixed Citrus Peel
240g Flaked Almonds
200g Chopped Macadamia Nuts
5ml Salt
Heat the nougat, honey, cream, butter, glucose and castor sugar together and allow to simmer for 2 minutes whilst stirring constantly. When all the ingredients are combined and smooth, remove from the heat, then add the balance of the ingredients and mix well to combine wet and dry ingredients.
Put one Cherubs biscuit into each of the medium muffin tin bases and spoon one tablespoon of the fruit and nut filling on top of each of the biscuits.
Bake for 23 minutes or until the mixture has turned golden brown.
Remove from the oven and allow to cool for 20 minutes.
Tap the mini muffin tin on a work surface to release the Florentines and then remove from the baking tin with a spatula. For those feeling creative, allow the Florentines to cool on a wire rack and then dip in melted chocolate as an additional treat. Allow to set upside down on a wire rack.
Serve for afternoon tea and delight family and friends!
With love from the Wedgewood Artisanal Chef, Jen x]]>
3 x X Large Eggs
1.5 x Cups Castor Sugar
Half a Cup of Sunflower Oil
1 x Cup Plain Yoghurt
1 Tsp Vanilla
1.25 x Cup Self Raising Flour
1 x Cup Desiccated Coconut
A Pinch of Salt
80mls Poppy Seeds
For the Syrup
Grated Rind of One Lemon
100ml Lemon Juice
100ml White Sugar
For the Icing
1 Tbsp Soft Butter
1 x Cup Icing Sugar
Lemon Juice to Taste Preference
To Make
Turn your oven to 180 degrees, then grease and line a 25cm by 25cm square tin. Beat the eggs and castor sugar together until pale and fluffy. Next stir in the oil, yoghurt, and vanilla. Fold in the flour, coconut, salt, and seeds. This is quite a wet mix so don’t panic! Pour into the greased and lined tins and bake for 35 minutes. Turn out onto a wire rack. Once cooled put onto the platter on which you intend to serve it.
For the syrup, boil the ingredients in a pan for 3 minutes and then brush the top of the cake with the mixture until it is all absorbed.
For the icing, cream together the butter and icing. Add the lemon juice a few drops at a time until smooth thick and lemony. Spread over the top of the cake and serve with tea!
This is one of Gilly’s famous Touchwood Tea Garden recipes which she shares with family and friends. We hope that you enjoy it as much as our family has over the years x]]>Cook Time: 2 hours 30 minutes
Make this year a traditional Christmas with our deliciously moist fruitcake, loaded with glacé cherries, dates, almonds and cranberries. Imagine…
Ingredients
Fruitcake:
Salted caramel sauce:
Method
Fruitcake:
Salted Caramel Sauce:
Heat the sugar, honey and salt in a saucepan on a low heat. Stir for 5 minutes until there are no sugar granules visible.
Add the butter and continue to stir slowly for 3 minutes.
Add the cream and keep stirring until the mixture is a beautiful golden colour (about 5 minutes to reach temperature)??
Allow to cool slightly and then spread over your fruitcake and enjoy!
With love from the Wedgewood Team x
3 x cups plain flour
¼ x teaspoon bicarbonate of soda
2 x teaspoon ginger powder
2 x teaspoon cinnamon
½ teaspoon mixed spice powder
¼ x tsp salt
½ x cup softened butter, not melted
¾ cup x dark brown sugar
4 x 100g Wedgewood almond nougat, chopped
1 egg
½ cup x syrup
2 packets of hardboiled sweets, crushed and separated into colours.
For the royal icing
4 x cups sifted icing sugar
2 x egg whites
1 x teaspoon lemon juice
MAKE
A glorious way to create little Christmas delights!
Step 1:
Mix together the flour, bicarb, ginger, cinnamon, mixed spice and salt. Preferably in a cake mixer, beat the butter, sugar, egg and syrup together until pale and fluffy. Slowly add the dry ingredients to form a ball of dough. Once all the ingredients are combined, beat in the chopped nougat to combine. Roll into a ball and wrap in cling wrap. Refrigerate for 1 hour.
Pre heat the oven to 180⁰C.
Roll out the dough on a baking sheet, lined with baking paper, to about half a cm thick. This can be done on a floured surface and moved across to a baking tray sheet if you would rather. Bake for 25 minutes until golden brown. While the gingerbread sheet is still hot, arrange your template pieces on the sheet of gingerbread and cut out the shapes with a biscuit cutter. Bake for a further 15 minutes to allow the crushed sweets to melt into the gingerbread biscuits. Allow to cool completely before trying to remove the cookie shapes from the gingerbread sheet. Give the cooling process about 2 hours.
Step 2:
To make the royal icing, beat the egg whites until stiff, then add the icing sugar, 1 cup at a time. Once all the icing is mixed smooth, then add the lemon juice.
Be sure to cover the royal icing wrap with cling wrap between use so that a crust does not form over the top.
Decorate with little silver or gold balls, white sprinkles and some gold dusted Macalettes if you have any!
We hope that this gives you great memories (you will look back on this as a highlight of Christmas!)
With love from the Wedgewood Team x]]>
For the cake:
2 x extra large eggs
250 ml oil
180 g flour
160 g white sugar
200 ml puree apple
3 ml nutmeg
5 ml cinnamon
3 ml ground cloves
5 ml bicarbonate of soda
1 ml of salt
For the icing:
50g butter
260g icing sugar
Brown sugar
To start with your apple spiced cake, beat the three large eggs well. Add the sugar and beat until light and thick. Next, slowly add the oil to the mixture. The apple puree comes next – add with a dash of delight and happiness! Once these are all mixed, sift the dry ingredients into the mixture. Bake the mixture in a prepared ring cake at 180 degrees for 40 – 60 minutes.
For the icing, melt the butter and icing sugar together. Whilst the icing is still hot, drizzle over the cake to cover. Decorate your cake with a choice of pecan nuts and cherries!
This is the perfect afternoon delight which will warm and comfort all family and friends!
With love from the Wedgewood Team x]]>
To Make
1 Tbsp Sugar (30g)
½ Cup of Butter (100g)
1 Tsp Vanilla Essence
1 Cup of Flour (170g)
A Pinch of Salt
1 Cup of Macadamia Nuts (130g)
1 Cup of Cranberries (130g)
Method
Preheat your oven to 180 degrees
Cream the sugar, butter and vanilla together in a mixer.
Add the flour and salt and mix well.
Now add and blend the macadamia nuts in a food processor separately until finely chopped and then add them along with the cranberries to the mixture.
Now roll into small balls and place on a lined baking tray. Check the temperature of your oven and bake for 17 minutes on 180 degrees.
Roll in icing sugar while hot and allow to cool before eating….if you can wait that long!
Serve for at your next Garden Party and delight your family and friends!
With love from the Wedgewood Team x]]>
2 x lamington tins (deep straight-sided baking tins, lined and greased)
3 Eggs beaten
2 x Cups Plain Yoghurt
250g Soft Butter
2 x Cups Castor Sugar
250mls Cocoa Powder (sifted)
2 x Cups Flour (sifted)
2 Tsp Bicarb
For the icing
160g Dark Chocolate
2 Tbsp Butter
120ml Cream
To start, turn your oven to 180 degrees. Beat the eggs in a small bowl. Add the yoghurt and stir together gently.
In a separate larger bowl beat together the butter and castor sugar until light and fluffy. Stir into this the sifted cocoa powder until blended. Now add the egg mixture.
Now add the sifted flour and bicarb. When all the ingredients are combined, spoon the mixture into two greased and lined Lamington tins and bake for 45 minutes at 180 degrees. Allow to cool slightly before turning out onto a wire rack.
Now, melt the dark chocolate and the butter together in a bowl over a pan of boiling water, carefully! Remove from the heat once melted and add the cream slowly to the chocolate. Spread over the top of the cooled cakes and serve with tea and a dollop of cream!
In 1994, Gilly used to serve Choc-a-Block at her Tea Garden, on the farm. Each Lamington tin makes 10 square servings. We hope that you love it as much as her customers did.
With love from Gilly and the Wedgewood Family x]]>
Pre heat oven to 180⁰C.
Mix the wet ingredients together in a bowl. Mix the dry ingredients separately in another bowl. Join them together and mix well to ensure no lumps are left in the mixture. The mixture should be gloriously dark and shiny.
Grease a 20cm wide / 10cm deep oven-proof bowl. At the base of the bowl place a little circle of baking paper to stop the base from sticking (roughly a 5cm circle) Pour the chocolate cake mixture into the bowl and bake for 1 hour in the oven (check with a skewer that it has no mixture sticking to it when inserted into the cake), then remove from the oven. Allow the cake to cool completely, preferably overnight.
For the ganache and filling
1kg dark chocolate, roughly chopped
500g cream
150g black cherry jam
4 x packs of Wedgewood White Chocolate Peppermint and Sea Salt Macalettes to garnish (check on our website or find them at the Wedgewood Emporium in the Midlands, or at our Hyde Park Joburg Pop up and our Farm Shop) If you can’t find them for this year’s cake use an alternative ball.
Heat the cream in a saucepan until it's just about to boil, remove from the heat and stir in the chopped dark chocolate. Stir until the mix is smooth. Ensure no lumps are visible and set aside to cool completely. Once the ganache has cooled, remove the chocolate cake from the bowl by loosening the edges with a palette knife and then cut the sphere horizontally into 4 layers, as straight as you can.
Spread the chocolate ganache generously between each layer intermittently with the black cherry jam, then sandwich the layers back together. Spread the remaining chocolate ganache over the cake. Be generous!
Arrange the Macalettes over your Christmas cake. Starting from the top of the cake, work down, ensuring the whole cake is covered. Make it look gorgeous! Now place it in the fridge to chill and enjoy the remaining Macalettes with a cup of coffee. You deserve it!
Melted Chocolate Topping
Just when you thought it couldn’t get any better…
Melt 300g of dark chocolate to a pourable consistency. Stir well to ensure there are absolutely no lumps visible. Gently pour the melted chocolate over the decorate cake, just to cover the top, with some chocolate cascading down the sides to the middle of the decorated cake. Garnish with holly, a sprig of mistletoe, or some red Christmassy berries!
With love from the Wedgewood Team x
]]>
MAKE
A glorious way to spend a day with children assembling and decorating this very traditional Christmas treat with a twist!
Step 1:
Mix together the flour, bicarb, ginger, cinnamon, mixed spice and salt. Preferably in a cake mixer, beat the butter, sugar, egg and syrup together until pale and fluffy. Slowly add the dry ingredients to forma ball of dough. Once all the ingredients are combined beat in the chopped nougat to combine. Roll into a ball and wrap in cling wrap. Refrigerate for 1 hour.
Pre heat the oven to 180⁰C.
Roll out the dough on a baking sheet, lined with baking paper, to about half a cm thick. This can be done on a floured surface and moved across to a baking tray sheet if you would rather. Bake for 25 minutes until golden brown. While the gingerbread sheet is still hot, arrange your template pieces on the sheet of gingerbread and cut out the shapes with a small sharp knife. While the two wall pieces are still hot, cut out the windows with a little round cookie cutter and arrange your crushed boiled sweets into the window holes. Bake for a further 15 minutes to allow the crushed sweets to melt into the windows. Allow to cool completely before trying to remove the cut-out shapes from the gingerbread sheet. Give the cooling process about 2 hours.
Step 2:
To make the royal icing, beat the egg whites until stiff, then add the icing sugar, 1 cup at a time. Once all the icing is mixed smooth, then add the lemon juice.
On a flat surface as a serving platter or serving board (we covered ours with foil first), start to glue the pieces of the gingerbread house together, with the royal icing, beginning with the front, back and walls. Allow the 4 base pieces to dry for about an hour, then attach the 2 roof pieces with more royal icing.
Be sure to cover the royal icing wrap with cling wrap between use so that a crust does not form over the top.
Secure the roof pieces with 2 books while drying.
Once the roof has dried, assemble the chimney and secure to the roof.
Once the whole house is assembled, pipe royal icing over the roof, windows and slightly opened doors to create a Winter wonderland look. You can be as neat or not as you like!
Decorate with little silver or gold balls, white sprinkles and some gold dusted Macalettes if you have any.
We hope that this gives you great memories (you will look back on this as a highlight of Christmas!)
With love from the Wedgewood Team x
]]>125 g butter
¼ cup dark caramel sugar
2 eggs
200g dark chocolate, roughly chopped
4x Chocolate Orange Wedgewood Nougat bars, frozen then chopped into little pieces
180g Wedgewood Original Cherubs shortbread biscuits
1 Tbsp spoon dark cocoa powder
½ cup roasted hazelnuts, roughly chopped
¼ Tsp freshly ground nutmeg
½ cup dried cranberries
50ml Good quality brandy
100g of marmalade
1 packet of Wedgewood Mochaccino Macalettes
Icing Sugar for dusting
Make:
The ultimate Christmas gift or treat for the Christmas table
Soak the cranberries in the brandy overnight in the fridge.
The next day melt your butter and sugar gently in a saucepan, once completely melted, allow to cool slightly then whisk in the eggs. Put the saucepan back on the heat and whisk until the sugar eggs and butter have combined to form a smooth caramel. This will take about 2 minutes. Take off the heat and stir in the dark chocolate. Once melted, stir in the cranberries and brandy, as well as the marmalade. Allow the mixture to cool in the fridge for about 30 minutes. Meanwhile, blend the cherubs in a blender and then add the corn flour, cocoa, hazelnuts, nutmeg and Wedgewood Dark Chocolate and Orange nougat and continue blending until it resembles a crumbly mix. Now on a low setting, add in the dark chocolate mixture that has been cooling in the fridge. Ensure all ingredients are mixed-together well and move to a bowl and place in the fridge for 15 minutes.
Remove the mixture from the fridge, dust a clean work surface with icing sugar and then roll the mixture into a sausage, about 30cm long. Once rolled, push the Macalettes into the roll, spacing them evenly. Roll once again to ensure the Macalettes are covered and hidden. Now place a 50cm length of cling wrap and wrap it up tightly. Leave to chill in the fridge for at least 3 hours. Keep in the fridge until ready to serve.
Serve on a plate with a sprinkling of icing sugar for an after-dinner treat!
Happy Christmas!
With love from the Wedgewood Team x
]]>300g Wedgewood Original Cherubs Biscuit crumbed
100g Melted Butter
Mix the biscuits crumbs with the melted butter and press into a greased and bottom lined 25cm spring-form-tin. Allow to set in the fridge until the base is firm.
The Cheesecake Mix:
3 x 250g Full Fat Cream Cheese (Use cream cheese at room temperature to avoid a lumpy cheesecake!)
5ml Vanilla Paste
480g Wedgewood Strawberry and White Belgian Chocolate Nougat
250g Fresh Cream
6 Whole Eggs
The Champagne Strawberry Sauce
200g strawberries roughly chopped
125g castor sugar
4 x teaspoon gelatine dissolved carefully into 3/4 cup cold water
250ml Dry Champagne
50ml water
Heat the gelatine and water mixture in a saucepan (must not boil or simmer). Remove from heat and add the Champagne without drinking any! In a separate saucepan heat the strawberries and the castor sugar and bring to a light simmer. This will take 5 minutes. Drain the liquid from the strawberry mixture and discard the pulp. Mix the strawberry syrup into the champagne and gelatine mixture. Allow to cool.
To Make
Start by setting your oven to 170°C. In a saucepan, heat the fresh cream and nougat whilst gently stirring. When melted set aside.
Now put the cream cheese, eggs, Vanilla and melted cream/nougat mix into a food processor. Blend until the mix is smooth. Pour over the biscuit base and bake for 45 minutes in the centre of the oven.
The cheesecake should wobble when you remove it from the oven for the perfect cheesecake when set. Allow to set in the fridge overnight if you can wait that long!
Gently run a thin knife around the edge of the cheesecake and gently remove from spring form tin. Use a large spatula to lift it from the base and remove the greaseproof paper from the base. Pour the Champagne strawberry sauce over the cheesecake before serving and decorated with fresh strawberries. Enjoy!
]]>Ingredients
200ml Milk
5 x Wedgewood Chocolate Nougat bars
To Make
Chop the Wedgewood Nougat into small pieces and add to a small saucepan with the milk. Put onto a low heat and stir gently until all the nougat has melted and….voila! You have a super quick, beautiful chocolate sauce ready to pour over ice cream, cakes, pancakes or eaten from the spoon!
With love from the Wedgewood Team x
]]>
Easy base
300g salted caramel angel biscuits
100g butter
Blend together and press into a 20cm x 20cm greased and lined baking dish. Allow to chill for an hour in the fridge.
For the filling
3x 100g Wedgewood Macadamia Nougat bars, freeze and then finely chop or blend into a powder
375g water
250g butter
490g sugar
Method for filling
Bring water, sugar and butter to a low and gentle simmer and allow to reduce until the syrup turns to a light shade of caramel, or to 115°C on a sugar thermometer.
Add in your Wedgwood Macadamia Nougat and stir together well.
Spread this mixture over your chilled biscuit base (take it right up to the edges)
Allow to rest for 30 minutes to cool.
Chocolate topping
100g fresh cream
300g chopped dark Belgian chocolate
Heat the cream in a saucepan to just below simmering. Stir the chocolate piece into the cream to create a shiny spreadable chocolate paste.
Spread the chocolate over the top of the Billionaire base and filling, all the way to the edges.
Return to the fridge for at least 2 hours. Best stored in the fridge
Slice and enjoy your little bit of Wedgewood heaven!
With love from the Wedgewood Team x
]]>
A showstopper of a cake! Show your Mum how much you love her with this incredible recipe. Its soft coffee chocolate sponge is terribly more-some. The perfect treat for a special Mother’s Day tea or picnic.
Make sure that you buy a few more Macalettes than you need…..because baking is hungry work!
Dry Mix
2 and 3/4 cup cake flour
2 cups of caster sugar
1 cup of dark cocoa
2 teaspoons of bicarbonate of soda
1 and 1/2 teaspoon salt
Sieve these ingredients together
Wet Mix
3 x large eggs
1 and 1/2 cup natural yogurt
3/4 cup melted butter
1 cup oil
1 cup hot water plus 2 x Tablespoons Wedgewood Blended Ground Coffee
1 x Teaspoon vanilla paste (or substitute with vanilla essence)
Pre heat your oven to 180'C
Line a 25 cm spring form cake tin with baking paper and grease well.
Combine the wet mix to the dry mix in a large bowl. Stir thoroughly with a large spoon. The mixture should be dark and shiny.
Pour into the lined baking tin and bake at 180 degrees for 40 minutes. Half-way through baking turn the cake to allow equal baking .
Allow to cool then place your cake in the fridge for three hours.
Butter Icing
1 x Tablespoon Wedgewood Blended Ground Coffee
250g Full Fat Cream Cheese
1 x Tablespoon Dark Cocoa
125g Softened Butter
Combine these ingredients till light and fluffy. Slice the cake carefully through the middle and spread the butter icing between the two layers. Spread the remaining butter icing over the top of the cake and sides and refrigerate for an hour.
Ganache and Decoration
220g Bag of Wedgewood Mochaccino Macalettes
250g Fresh Cream
500g Dark Belgian Chocolate (chopped)
Heat the cream in a small saucepan but do not boil. Add the Belgian chocolate pieces and stir well.
Allow the ganache to cool completely in the fridge before use.
Once cooled, spread over the top and sides of the cake to give it a beautiful dark and shiny finish. Decorate with flair! Let your creative juices flow….place, cut, crush and sprinkle Wedgewood Mochaccino Macalettes in whichever decorating style you like. We tossed ours in edible gold powder beforehand for an artisanal touch.
With love from the Wedgewood Team x
]]>
You Need
250g Castor Sugar
200g Wedgewood Dark Miombo Woodland honey
5g Maldon sea salt
130g Butter (cut into cubes)
300ml Fresh Cream
Heat the sugar, honey and salt in a saucepan on a low heat. Stir for 5 minutes until there are no sugar granules visible.
Add the butter and continue to stir slowly for 3 minutes.
Add the cream and keep stirring until the mixture is a beautiful golden colour (about 5 minutes to reach temperature).
Allow to cool slightly and then….go wild!
To store, pour the Wedgewood Salted Caramel Sauce into a sterilised bottle. Our sauce keeps for six weeks in the fridge (if you have a lock on it!)
]]>
Ingredients
6 x Eggs
560g Sugar
560g Oil
560g Flour
1 x Tablespoon Cinnamon
2 x Teaspoons Nutmeg
1 x Tablespoon Bicarbonate of Soda
200g Roasted and Chopped Wedgewood Macadamias
750ml Grated Carrots
1 x Tin Crushed Pineapple (with the juice)
2 x 225g Bags of Wedgewood White Chocolate Macalettes (one for the decoration and one for hiding inside the cake)
To Make
Preheat the oven to 180 degrees. Grease a cake tin and line the base and walls with baking paper.
Beat the eggs, sugar and oil together for 3 minutes. Sieve the dry ingredients together and set aside. Add one bag of Wedgewood Macalettes (try not to eat them!), pineapple, carrots and chopped Macadamia nuts into the egg mixture and then fold in the dry ingredients with a large spoon until combined.
Pour the mixture into the cake tin and bake for 1 hour.
Remove from the oven and allow to cool completely…..it’s worth the wait!
Marmalade Butter Cream Icing
250g Full Fat Cream Cheese
2 x Cups Icing Sugar
125g Butter (soft)
1 x Tablespoon Marmalade
To Make
Beat together the butter cream cheese and marmalade until light and fluffy. Add the icing sugar and beat for a further 3 minutes. Now ice your cake as smoothly as you can to give the effect of a Simmel Cake and then garnish it outrageously with Wedgewood White Chocolate Macalettes for an Easter look. We used gold powder to give it the wow factor we think it deserves!
With love from the Wedgewood Team x
]]>4 x Cups Sieved Flour
2 x Cups Milk
2 x Eggs
½ Cup Melted Butter
2 Packets of Dried Yeast
½ Cup Castor Sugar
1 Tablespoon Cinnamon
1 Teaspoon Nutmeg
¼ Cup Candied Mixed Peel
¾ Cup Dark Chocolate Chips
½ Teaspoon Salt
1 x Cup Chopped Wedgewood Nougat
Honey for glazing
For The Cross
½ Cup of Flour
¼ Cup of Water
To Make
Combine all the dry ingredients together in a big bowl. Then mix the butter, eggs and milk together with a fork in a separate bowl. Add the contents of wet mix to the dry mix….with your hands (Yes! the messy bit!) and blend the ingredients in the bowl until the mixture resembles a ball. Now turn it out onto a floured surface and continue to knead the dough for 5 minutes (think of it as culinary gym!) Do this until the dough is elastic and smooth (or you are exhausted!)
Put the dough into a bowl and cover with cling film and place in a nice warm spot to allow to rise for an hour. And have a nice cup of tea and an Angels biscuit!
Now put the dough back on the floured surface and knead again for a few minutes. Cut the dough into pieces the size of an apple and shape into rounds. Arrange these in a snug greased baking tray. Cover again with cling film and allow your buns to rise for a further 30 minutes. With 15 minutes to go, turn your oven to 180 degrees.
To make the crosses, mix the flour and water together and pipe over the buns before placing them into the oven. Bake for 40 minutes or until the buns are golden.
Remove from the oven and brush the hot buns with honey. Eat fresh or keep in an airtight container once cooled and then toast before serving with honey and butter. The nougat will be toasted inside. An extra surprise treat!
]]>
Easy peasy and so doubly impressive!
Grease and line a spring form cake tin with a layer of grease proof paper. We used a 25 cm diameter tin.
Then empty the Chocolate Angels biscuits into a zip lock bag and crush. Alternatively put them into a bowl and bash with the back of a spoon (very therapeutic!) until finely ground. Meanwhile melt the butter in a small pan or in a microwave. Now mix the butter and finely crushed Chocolate Angels biscuits and press the biscuit mixture into the base of the tin and place your freezer to chill for at least an hour.
While you wait, take a whisk or an electric beater and beat together the Mascarpone, cream cheese, Maldon salt, egg yolks, honey, cream, vanilla paste. Blend until smooth light and fluffy. Now mix in the pieces of Wedgewood nougat and pour over the now cool base. Leave to cool in the fridge for 30 minutes. Set your oven to 170 degrees ten minutes before you are ready to bake. Remove from the fridge and bake for 1 hour, turning the cheesecake half-way into baking. Remove from the oven and allow to chill in the fridge. Ideally make this in the morning to allow a full 6 hours in the fridge before serving (or be prepared to eat it with a spoon!)
Now you can go to town! Beautiful garnished with plain white roses, or like ours (made on the Wedgewood Farm) we used lashings of freshly made Salted Caramel sauce and shards of handmade honeycomb for a real feast.
Slice and enjoy with friends….or a good cup of tea!
Love the Wedgewood Team x
This elegant desert or teatime treat was designed by our lovely friend Mon (whose recipe book we we love to steal from!) Mon has used our Wedgewood Pantry staples to create a unique caramel and honey flavoured twist on the traditional Pavlova. You can swap these ingredients out for other fruits and nuts but for the real experience try to get the ingredients listed above.
Whisk the egg whites until stiff and gradually whisk in the sugar until a meringue has formed (with stiff peaks). Chop the dates, biscuits and macadamia nuts into small pieces and dust them with the baking powder. Stir into the meringue mixture and spread evenly onto a Swiss roll tin, lined with greased grease proof paper. Make an oblong of mixture smoothed out evenly but not touching the sides. Bake in the oven preheated to 160C degrees for 40 minutes. Allow to cool. Cut in half length-ways and sandwich together with the whipped cream mixed with honey. Transfer gently to a serving dish. Sprinkle with icing sugar and strawberries and mint.
Enjoy,
The Wedgewood Team and Mon x
]]>First you need to make the starter. This sits for 12 hours in a warm spot. This should be done the night before or early in the morning if making in the evening.
Artisanal White Bread
For the Starter
¼ Tsp Instant Yeast
100g Stoneground Bread Flour (I like Champagne Valley Stoneground Bread Flour if you can get it)
125ml Warm water
Mix ingredients together in a small bowl and cover with a cloth. Place in a gentle warm spot and leave for 12 hours.
For the Dough
1 Tsp Instant Yeast
700 ml Warm Water
1 Kg Stoneground Bread Flour
1Tbsp Salt
I mix in a large bowl with a metal spoon but an electric mixer with a dough hook is easier if you have one. So, take a large bowl and mix the flour, yeast and salt together till blended and then add the warm water and keep mixing until the dough is combined with no flour remaining.
Cover with a tea towel in a warm spot for 20 mins (If it’s a cold day pop it near a towel rail or something warm).
Now add the Starter to the dough and mix again. Cover and put place it back in the warm spot for 1 ½ hours.
Preheat your oven to 220 degrees and place a roasting pan half full with water at the bottom (this helps to make the bread crusty). Find a clear working space and dust it thoroughly with flour. Taking a spatula, tip the dough out onto the work bench and use a knife to cut the dough into two even mounds. Flip each of them over so that they are gently coated in flour from the surface. Now leave the dough to rest for 15 minutes.
Your dough needs to be folded to give it some strength and shape. First make it into a round and then holding onto one side pull it outwards and then bring it into the middle. The dough will be slightly wet where you have stretched it. Do this on the other side. Turn the dough and pull an alternate corner into the middle. Repeat this process again and again, so that each side is folded into the middle several times. (Don’t stress about getting this right, it’s basically just folding the dough over and over into the middle from different sides).
Turn the dough over and tuck any folded messy part underneath. Gently pull the dough so that it lengthens into whatever shape you fancy. You can do a country loaf round, or an oblong Ciabatta shape or a baguette. If you want a baguette, use your hands to roll the dough into a rolling pin shape. Now repeat with the second ball of dough and place both prepared doughs onto a baking sheet with grease proof paper underneath. To get the tiger stripes look, use a knife to make three cuts into the top of the loaf. Now pop the tray into the oven. Bake for 40 minutes or until golden (ovens vary so check at 30 minutes). Enjoy with soup, with family or straight from the oven with butter!
Love the Wedgewood Team x
]]>You’ll Need:
2 Cups Rolled Oats (can be Gluten Free)
1 Cup Desiccated Coconut
1 Cup Whole Almonds or Pecans (or any nut will do)
(Mix together in a large bowl and set aside)
50g Butter (guesstimates ok)
2/3 Cup of Honey (if you oil the cup first it won’t stick)
¼ Cup Brown Sugar
1 Tsp Vanilla
¼ Tsp Salt
(Heat above gently till this boils in a small pan. Pour into the Oats in the large bowl and mix together)
½ Cup of Cranberries (Cranberries, Honey, Apricots and Almonds you can buy from our online shop if you are stuck or you can swap these ingredients for golden syrup and other dried fruit if you have)
½ Cup Chopped Dates
½ Cup Dried Apricots (could be swapped out for chocolate…not so healthy but yum!)
(Toss together with the rest of the ingredients)
And that’s it! Simply line a baking tray with grease proof paper or grease (properly) and pour the mixture into the tray and press down neatly. Bake for 25 minutes at 180 degrees (don’t over-cook unless you like hard bars).
Remove from the oven and allow to cool slightly before using a sharp knife to mark out the bars whilst still warm. Place in the fridge to cool completely before breaking up into bars. Store in an airtight container if they are not eaten at once. The kids love these….and dogs apparently! Be careful, our American Hound ate a whole tray that she ‘accidentally’ knocked off the counter! Stay safe and eat well.
Love the Wedgewood Team x
]]>Super Duper Double Chocolate Hideaway Cake (with pieces of chocolate hidden inside…shhhh!)
You’ll Need:
100g x Butter
100g x Brown Sugar
2 x Eggs (beaten)
100g Plain Flour
50g Drinking Hot Chocolate (not cocoa –preferably one with milk powder in it)
100g Cubes of Chocolate (we tend to err on the side of lots!)
1 x Teaspoon Baking Powder
50g x Chopped Macadamia or Almonds if you have (optional)
25g x Cranberries (optional)
2 x Teaspoons Coffee Granules (mixed into a small amount of boiling water)
To Make:
Grease and line a 7 inch cake tin. Turn the oven on to 180 degrees. Cream the butter and sugar together and beat the eggs in a separate bowl then gently whisk into the butter mix. Sieve all the dry ingredients together and fold into the mix. Next fold in the nuts and chocolate. Turn out into the cake tin and bake for 45 mins at 180 degrees. Do not remove from the tin. Allow to cool for half an hour and then place in the fridge for 1 hour. Enjoy with your family or curled up with a book, dog or glass of wine!
You’ll Need:
4 x Eggs
Weigh the eggs (whole) and use the same weight to measure each of the following ingredients:
Butter
Sugar
Self-Raising Flour (or Cake Flour plus 1.5 x teaspoons baking powder)
1 x teaspoon Vanilla Essence
2 x teaspoons instant coffee/or ground coffee
To Make
Turn your oven to 180 degrees. Measure all the ingredients to the same weight of the 4 eggs. Whisk the eggs in a bowl and set aside. Put the butter and sugar into another mixing bowl and whisk them together until pale and fluffy. Continue to whisk and slowly add in the egg. If it starts to curdle add a spoonful of the flour and continue. Beat the eggs into the mixture and add in the vanilla essence. Then with a spatula or spoon fold the flour into the mixture (don’t over mix at this stage). Add two teaspoons of instant coffee/or ground coffee to a mug and add a small amount of hot water and stir. Add this to the cake mixture and give one last stir.
Grease 2 x spring-form round tins (7”). Split the mixture between the two tins. Use a spatula to ease the mixture in the edges but don’t flatten. It will bake flat in the oven. Bake for 25-30 minutes (but don’t peak until 25 mins otherwise it will go flat.
Remove from your oven when cooked and run a knife around the edge. Press up the bottom of the tin and remove the cake with a metal spatula or knife and lay on a wire rack to cool.
Icing
140g Butter
280g Icing Sugar
1 x Tablespoon Milk
¼ x Teaspoon Vanilla Essence
2 x teaspoons instant coffee/or ground coffee dissolved in a small amount of hot water.
Bang these altogether in a mixing bowl and whisk till fluffy. Smear the top of one of the cakes with this lavish coffee butter icing, carefully turn one cake over to lay over the other and serve with tea (or coffee).
]]>This is the easiest and spongiest Victoria Sandwich cake because you measure everything to the weight of 4 eggs! So here we go….
Gogo’s Delightful Victoria Sandwich Cake
You’ll Need:
4 x Eggs
Weigh the eggs (whole) and use the same weight to measure each of the following ingredients:
Butter
Sugar
Self-Raising Flour (or Cake Flour plus 1.5 x teaspoons baking powder)
1 x teaspoon Vanilla Essence
To Make
Turn your oven to 180 degrees. Measure all the ingredients to the same weight of the 4 eggs. Whisk the eggs in a bowl and set aside. Put the butter and sugar into another mixing bowl and whisk them together until pale and fluffy. Continue to whisk and slowly add in the egg. If it starts to curdle add a spoonful of the flour and continue. Beat the eggs into the mixture and add in the vanilla essence. Finally with a spatula or spoon fold the flour into the mixture (don’t over mix at this stage).
Grease 2 x spring-form round tins (7”). Split the mixture between the two tins. Use a spatula to ease the mixture in the edges but don’t flatten. It will bake flat in the oven. Bake for 25-30 minutes (but don’t peak until 25 mins otherwise it will go flat.
Remove from your oven when cooked and run a knife around the edge. Press up the bottom of the tin and remove the cake with a metal spatula or knife and lay on a wire rack to cool.
Icing
140g Butter
280g Icing Sugar
1 x Tablespoon Milk
¼ x Teaspoon Vanilla Essence
Bang these altogether in a mixing bowl and whisk till fluffy. Smear the top of one of the cakes with this lavish butter icing and the other with strawberry or raspberry jam. Carefully turn one cake over to lay over the other and serve with tea.
]]>If you need an excuse to get the gin out at midday today, this might be the recipe for you!
Actually we have two recipes for you today as you need one to make the other, so firstly….
Pete’s Cranberry Gin
It’s the quiet ones you have to watch! Pete is the corner stone of what goes on at our Wedgewood Farm. Pete created this recipe with some Wedgewood cranberries from our Makery. It’s ridiculously easy and will amaze your friends. Please bear in mind that these are Pete’s instructions…and they are not particularly kid friendly!
You’ll Need:
Dried Cranberries
A Bottle of Gin
To Make:
Drink half the gin! Then fill the bottle with cranberries right to the top. Leave for one week to stew. Then enjoy as an aperitif or as a gin and tonic with a twist (eat the cranberries with ice cream for a potent dessert!)
Chicken Liver Pate
A family staple, this recipe is simply fantastic with a big wedge of crusty bread and soup. So easy to make and equally impressive as Pete’s gin.
You’ll Need
A Pack of Chicken Livers
Olive Oil
Pete’s Gin 60ml (but this is a rough calculation! You can use sherry, port, cherry liquor or any other exotic liquor that has been sitting for years at the back of your drinks cabinet. Now is the time).
1 x Tub of Cream Cheese (or smooth cottage cheese)
Ina Paarman’s Cajun Spice (or a rub or spice with some added cayenne pepper)
Salt and Pepper
Paprika
To Make:
In a small pan fry the chicken livers in olive oil until mostly cooked. Bash with a wooden spoon and add the spices, Pete’s Gin, salt and pepper and tub of cream cheese. Cook for another 10 minutes and then blast it with a hand blender. That’s it! Spoon into a bowl and sprinkle with paprika and enjoy with crusty bread.
Use Pete’s Gin to celebrate ‘V’ Day, when this is all over!
]]>Join us for the ‘Ultimate Brownie’ experience. Designed by chef extraordinaire – Jackie Cameron, this recipe has gained legendary status on the Wedgewood farm as something to barter with when asking a Wedgewood team member for an unappealing favour. Use this recipe to solve a bad day, inspire your latest epiphany and dispel your lockdown blues or use to get out of the washing up! Brownies today were cooked by Tom (17), washed up by mum (not saying!) and eaten by everyone.
If you are Gluten or Dairy Free, we have put ingredients in brackets as an alternative. Amazing either way!
Jackie Cameron’s Nougat Chocolate Brownies (The Ultimate Brownie)
You’ll Need:
180g Salted Butter – melted (180g canola or macadamia oil)
60g Cocoa Powder
340g Castor Sugar (or granulated if you don’t have)
5ml Vanilla Extract (or essence)
4 x Eggs
100g Cake Flour (Gluten free flour/ or 50/50 Almond flour and coconut flour/ or other)
5ml Baking Powder
80g Dark Chocolate in Pieces (the best that you can afford)
100g Nougat Bar Cut in Pieces (Wedgewood is naturally gluten and dairy free)
A Pinch of Salt
To Make:
So easy to make! Pre-heat the oven to 180 degrees. Line the bottom of a baking dish with greaseproof paper (roughly 24cm rectangular) and grease paper and sides. If you don’t have the patience or don’t have grease proof paper just grease the dish extra well.
Combine all the ingredients in a mixer or mix by hand. Pour into the baking dish. Cook for 22 minutes.
To check that the brownies are cooked (important as ovens vary), get a wooden skewer or toothpick (or worst case a fork) and push it down into the middle of the brownies. If it comes out clean it is cooked. Make sure you haven’t hit a bit of chocolate though if it comes out wet. Use a knife to cut around the edge of the dish at this point and cut the brownies into squares. Let them cool before removing from the dish…. if you can wait that long!
Enjoy a Wedgewood moment!
Zoe and Tom x
]]>Quite simply the best way to make friends and keep them! This secret recipe is a winner. Today’s LMP was made by Plum (aged 10). She even mastered the swirled top and found some flowers from the garden to make it look pretty.
If you don’t have these ingredients, we have included Ellie’s Ridiculously Simple Lemon Cheesecake recipe below which is super quick and doesn’t include eggs or baking.
Lemon Meringue Pie (serves 8 adults or 4 hungry teenagers!)
You’ll Need:
1.5 Boxes of Wedgewood Cherubs or Angels Biscuits
80g Butter melted
Crush biscuits into bread crumbs and add melted butter. Press into base and sides of a pie dish or preferably a cake tin with push up bottom.
1 x Tin Condensed Milk
2 x Lemon (Juice)
1 x Egg Yolk
Beat together until thick and pour over biscuit base.
3 x Egg Whites
6 x Tablespoons Castor Sugar (If you don’t have castor sugar use 5 Tablespoons of icing sugar)
Whisk together for 2 minutes until stiff and fluffy. Add to top of the pie and use a fork to create peaks.
Bake at 150 degrees for 30 minutes. It should come out looking golden. Run a knife around the edge and push out the bottom. This rarely lasts beyond one family teatime!
Ellie’s Ridiculously Simple Lemon Cheesecake (serves 6)
1.5 Boxes of Wedgewood Cherubs or Angels Biscuits
80g Butter
Crush and mix with melted butter. Press into a loose base cake tin. Put in the fridge to cool.
1 x Tub Cream Cheese (or alternatively a tub of smooth cottage cheese)
1 x Tin of Condensed Milk
3 x Lemons (Juice)
Blend these three ingredients together and pour onto the bottom biscuit base. Chill and then eat.
Enjoy another Wedgewood moment!
Zoe and Plum x
]]>I’ve dug out Gilly’s Simple Bread recipe. The simple recipe is always the best. This is the easiest bread to make and the most soul satisfying (with butter and jam) without all the effort of a sour dough.
Before anyone had even heard of sour dough (and before founding Wedgewood Nougat) Gilly had a passion for bread making. Her little bread making company called ‘Our Daily Bread’ sold artisinal bread mix to local shops and farmers markets. Gilly taught sour dough bread making classes and some of her pupils are the artisinal bakers who produce bread in our area today.
So if this is your first venture into bread (and this is a recipe for beginners) you’re in safe hands.
Gilly’s Simple Bread Recipe
You’ll Need
Dry
5 Cups of Flour (Plain Bread Flour or Cake Flour if you don’t have. You can use stoneground or nutty wheat but it will be a heavier bread)
4 x Teaspoons of Sugar
1 x Teaspoon Salt
Half a Packet of Dried Yeast
Wet
2 x Cups of Warm Water
If you have a Mixer with a bread tool it will make life easier. If you don’t then mix by hand (don’t worry you’re allowed to cut it, punch it….it’s a great way to de-stress).
Start by putting all the dry ingredients in a bowl and mix well. Now put the warm water into the mixing bowl and then add the dry mix to it gradually. Continue to mix the dough for 3 minutes until smooth. On a clean surface sprinkle flour and turn out the dough. If you know how to knead dough, do this for few minutes (to make you feel like a proper baker). If you don’t, don’t worry, it won’t make much of a difference! Now give yourself and the dough a rest and place it in a greased bowl in a warm place with a piece of cling film or a wet cloth over it, to let it rise for 45 minutes to double in size. After 30 minutes turn the oven on to 190 degrees.
You’re now ready to bake bread. Turn out the dough onto the floured surface. The dough will probably rise only a third again in the oven, so gauge what size baking tin to put it into. I used two loaf tins from the bakery. It was a toss up whether to split the mix in two or bake it as one. It worked out fine split but it would probably have made a more impressive loaf left as one. Over to you!
Bake for one hour at 190 degrees
Happy Baking!
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