Recipe : Wheat Free Rich Fruit Cake

Jessica White
Perfect for chilly autumn afternoons this is one of our oldest and most popular cakes, this version is wheat free, which makes it a little more crumbly when sliced than our wheat version, having said that, it tastes every bit as good. It takes some commitment - you need to start it two days before you want to bake it and let it rest for at least 24hours before eating! It will absolutely be worth it.

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Baking for Glory

Jessica White

My sister recently sent me this brilliant photo of my nieces busy baking in the kitchen at home. Their school summer fete was coming up and alongside the competition for a jam jar full of weeds (!) was a plate of four homemade biscuits.

 Shortbread recipe included! 

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Recipe : Hokey Pokey Biscuits

Jessica White

From our book : Hokey Pokey Biscuits

This recipe is one we gained from a young New Zealander who came to stay with us one summer. Like Marty, the biscuits soon became a family favourite. Marty described them as ‘world famous in New Zealand’. Quick and easy to make, this a good recipe to get children involved with.

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Recipe : Lemon Polenta Cake

Jessica White
Perfect For Summer Gatherings - Polenta flour gives cakes a wonderful yellow colour with a pleasing grainy texture and has the added bonus of being suitable for those with an intolerance to wheat flour. Fresh lemon juice and zest act as a nice counterpoint to the dense, buttery flavour of this cake.

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