Results for‘cake base’

Every Shrove Tuesday we think, why don’t we make pancakes more often? Loved by children and adults, this delicious recipe proves why.

Pancakes are always a hit, their versatility means you can enjoy them at any time of day, with all manner of toppings and fillings.

Perhaps you prefer savoury flavours such silky Market Garden leeks in a cheese sauce, or lashings of maple syrup, or simply a traditional squeeze of lemon and sprinkle of crunchy sugar. Either way, this base recipe will never fail.

Try baking a variety for added colours and textures and serve as we have done here on a big platter, drizzled with the flavourful butter.

We like to serve these baked plums with organic yoghurt and local honey for breakfast or a light dessert. They also make a delicious accompaniment to lean venison or seasonal game – spoon the juices through rich gravy for a little sweetness and colour.

Try alongside our recipe for Loin of Venison with Celeriac Purée.

Thoroughly warming and made with nature’s true superfoods, this is a dish packed with the benefits of lean venison and seasonal ingredients.

We love it as a weekend dish, cooked for brunch and served with delicious fresh cold-pressed juices.

The classic Bakewell Tart filling is almond frangipane with raspberry jam, but we’ve used our new gooseberry & elderflower jam here for a seasonal variation. Feel free to play with this base recipe - hazelnuts with plum jam would be delicious in the autumn, for example. 

Discover more recipes like this and pick up essential skills in the kitchen at our Cookery School's Cakes & Bakes course.