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!

 

Luxury Lemon Mousse:

Exceedingly lemony, with double cream, free range eggs and loads of lemon and zest. It is really rather rich and needs lots of double cream to eat it with!

Rolled Up Pavlova:

This seems to sell out each and every week.

Thoroughly gorgeous! A sort of flat cooked pavlova, baked with sugar, cinnamon and flaked almonds on the outside, smells divine and looks fantastic - tastes a bit special as well! Filled with double cream, lashings of Grand Marnier and raspberries - the finished articles are really quite amazing!

Oh boy! Are we good or are we good!

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 ......

The Proper Bakewell:

Our own recipe, but nothing hidden or secret about it. This is not the usual tourist version.

We use thin shortcrust pastry, then Wendy Brandon's wonderful handmade raspberry jam - the same as you would get in the Ritz if you went for afternoon tea - it really is gorgeous, and then a filling of free range eggs, a little sugar, lots of real ground almonds and quite expensive melted salt free butter and a few drops of almond extract - not essence. The whole is topped with sliced blanched almonds and then popped in the oven for you.

They look like giant puffed up macaroons when they come out and smell just divine ....!

Very Sherry Trifle:

This really has to be tried to be believed. Whoever has it votes it brilliant. People say, "Oh trifle!, a bit ordinary". But this is no mere trifle I can assure you.

The special light mousse biscuits positively swim in Harvey's Bristol Cream Sherry, and again we use Wendy Brandon's wonderful raspberry jam (you can buy her preserves in our shops), custard, whipped double cream and a sprinkling of freshly toasted almonds complete the picture. Yum!

Victorian Summer Pudding:

This unabashed glorious compote of Victorian magic is marvellous at any time of year. Summer fruits, sugar and bread, that is all there is to it! Simple and glorious. It's just the amazing way we make it that makes the difference!!

Modesty ......... Oh yes, we provide an extra little pot of the juices incase the fruit and juice has not soaked right through the bread.

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!

Rolled Up Chocolate Pavlova:

Rolled Pavlova made with cocoa and lots of dark chocolate couverture pieces, then baked so the chocolate and meringue are gooey and crunchy, filled with whipped double cream, crunched up amaretti biscuits, Grand Marnier, Kaluha and Cognac!

Then rolled up and the top drizzled with white chocolate!

Oh scrum! Oh boy! Oh nectar! Oh yum! Excellentissimo, fantastica, El-Yummo at its very, very best! Try it fans, and become totally addicted.

Ginger & Apricot Baked Cheesecake:

Oh gosh - just gorgeous and that word is tame!

Chunks of stem ginger, dried apricots, made with local curd cheese, and then when cooled after baking it is topped with double cream that has even more chunks of stem ginger and apricots in it - absolutely smashing - made to special order only - fresh not frozen and will feed about 8 plus.