
Chocolate Roulade:
A classic roulade made with very good quality chocolate, a little sugar and
eggs. It is baked and then cooled and filled with whipped double cream, Grand
Marnier and raspberries. Simple but splendid!


Probably the worlds finest Bread & Butter Pudding:
Do we really need to describe this to you? It is SO good!
Famous Selkirk bannocks, then loads and loads of free range eggs. We use
only the yolks, beat them with a little sugar, not very much as the bannocks
are deliciously sweet, then add litres of brandy - good stuff, not yer rubbish,
and real proper French vanilla, pints and pints of double cream, some full
cream milk and just go for it. It is in fact, a proper baked egg custard but
with hidden deliciousnesses.
Oh Boy! It is worth the carrying home - a word of warning, just don't share
it ......
Tarte Au Citrons:
An amazing tart this is, very, very lemony, and really, really super. And
a huge bonus, we also slice up lots and lots of lemons with painstaking diligence
(honestly, we really do ..) and candy them to put round the edge after the
tarts are cooked.
Lovely, Lovely, Lovely ...
Strawberry And Grand Marnier Gateau:
As you'll guess, I personally think that Grand Marnier or Big Sailor as it
is often called (You know - Grand Marnier = Grand Mariner = Big Sailor - Q.E.D.
and etc?) Really good egg made sponge soaked with fresh squeezed orange juice
and Grand Marnier, liberally coated with whipped double cream, thickly coated
with sliced strawberries, then the same thing all over again, and finally
the top and sides decorated with lots and lots of strawberries.
A stunning centre piece for a buffet or dinner party, and really rather yummo!
Special for Christmas - Meringue Pavlova Roulade:
A sort of roulade of a meringue rolled up with a delicious lemon and cream
filling - superb!
Don't go mad and order too many please, will you? Things could and probably
will, get fairly stressed and heated in the kitchen! We get told to watch
our language on the lower decks as it is - customers can hear us!
Wunder-Kirschen-Rum-Choc-Torte:
A rather splendid sort of German thing, made with those marvellous Italian
cherries in thick, thick syrup that we sell loose out of those lovely big
blue and white china pots on the counter top, chocolate, hazelnuts, rum, free
range eggs, and flour all mixed and put into a thin, thin, shortcrust pastry
base, then baked in the oven and topped with a mixture of melted dark chocolate
and butter.
They are really superb - something different.
Probably The Best Christmas Pudding
.. Ever!:
Yes it's true! We have won a GOLD in the International Great Taste Award 2002 for our superb Christmas Puddings! What pride! What joy! Using only French Cognac, Harveys Bristol Cream Sherry, Ruby Port and a few drops of cider. Then we hand zest the oranges and lemons, squeeze and add the juice of the oranges (the lemon juice gets used for mousses, citrons and cheesecakes), large juicy sultanas and raisins, freshly peeled and cored dessert apples, whole stem gingers in syrup, free range eggs from the famous all singing, dancing happy hens, and a few other exciting things. We soak the ingredients for 36 hours, then steam them, tie the headscarves that Ian painstakingly cuts out for me, then the labels are made - which take a goodly while, and hey presto, there you have it. Production is now in full swing to get sufficient stocks made before Christmas.
Lemon Cheesecake:
Delicious and lemony with freshly zested lemon and lemon juice, cream cheese, double cream, free range egg yolks and a little sugar and gelatine. This sits on a very crisp sweet biscuit and butter base - it is, in a word, fantastic - yet another triumph.
Are we modest, or are we modest? Please ask for the large ones - we have to keep them in the kitchen freezer due to lack of space in the shop. Small ones are available in the front freezer.
Apple & Calvados Tarte:
After a couple of years, we are now producing this fantastic tart again. Proving
to be very popular - it also now has a little cider added to help the Calvados.
We find it just gives that extra zip - not that it really needs it.
Melt in the mouth stuff this !
Chocolate Monte Cristo:
A sort of Truffle Liqueur Pave.
An absolutely luxurious pudding. Very, very rich - be warned. Therefore economical
because people don't need to eat much! It has pure dark chocolate, eggs, Khalua
(a sort of Tia Maria) and Grand Marnier. Not much else to it, but Oh Boy!
Is it good? Oh Boy! Is it rich? and Oh Boy!
Not at all fattening - she says with tongue
in cheek! The trial one was immediately
purchased by a customer who pronounced
it fantastic but very filling and rich.
Try it with double cream - it somehow
eases the richness of the chocolate ....
Another success story!
Susie's Smashing Steamed Sponge Pudding:
Made with succulent chunks of stem ginger
in syrup, beautiful Seville marmalade
made by the Bay Tree Company, nestling
on top of and within a really light sponge
- oh boy it is, well, you've guessed -
better than delicious.
Absolutely gorgeous! Can be microwaved!
Wow! Another world beater folks!