Thank you for popping by. If you heard me earlier today on BBC Berkshire talking about pumpkins I was talking how to use all the pumpkin, and promised some recipes that I was talking about. You might be getting ready, or possibly already have carved your pumpkins and will no doubt have some waste. Don’t … Continue reading Pumpkins Galore
Feast and Forage
Sometimes instead of me teaching, it is lovely to go on a course and learn something new myself. As you may know I’m always keen to learn new foodie ways and love the outdoors, so what better way to combine the two. My husband and I headed down to the New … Continue reading Feast and Forage
Rhubarb Curd Even though most people consume rhubarb as a fruit, botanically speaking it belongs to the group of vegetables. We’ve all had lemon or orange curd, but rhubarb is also fantastic variant, I use curd on toast, swirl it into ice cream, with pancakes as a filling in sandwich cakes, or … Continue reading Rhubarb Curd
Fancy winning a delicious 5 cake selection box of Blackberry Cottage cakes for the next 5 months? You can choose from chocolate, gluten-free or a variety selection, a little box of yumminess every month. You can enter via Twitter or Facebook Twitter: Post a tweet with the mention @Blackbery_Cott and the answer … Continue reading Competition Time…
An interview with Kate
The genius behind Blackberry Cottage. This week’s blog taps into the inspiration behind the cakes with secret ingredients made by founder and baker extraordinaire Kate Saunders at Blackberry Cottage Q: So Kate, can you remember when you first started getting an interest in baking … Continue reading An interview with Kate
Flowers and Vegetable Cakes
I love product development but never seem to have enough time to dedicate to it, however this month I have been in the kitchen developing a little cake range to celebrate Spring/Mother’s Day/Easter. What better way to celebrate than having a wonderful flower and vegetable range, delicate pinks, the wonderful hue of purples to the … Continue reading Flowers and Vegetable Cakes
Christmas puddings such a wonderful tradition.
Our puddings are all handmade in small batches, we start steaming our puddings in August, some years on the hottest day of the year!!! This is after the dried fruits have been steeped in either, Ale, Stout, Rum Cask Cider or Brandy for a few days before.
After steaming, we carefully wrap the puddings and leave them on the shelf to mature; we then finish them off with muslin and a pretty bow.
We have four puddings in our range:-
Ale and Carrot, made to a very old recipe
Stout, which is lovely dark and rich
Rum Cask Cider, the cider is matured in rum casks
Free From , gluten, dairy, egg, nut and refined sugar free
What better way to finish off your Christmas dinner than to have a delicious, moist round Christmas pudding, sprinkled with brandy in flames.
Blackberry Cottage Christmas Puddings are available in two sizes 450g serves 4 and 900g serves 8, larger sizes available on request, to purchase online go to www.blackberrycottagefayre.co.uk