Recipes

Sarah’s delicious home-made cakes and soups are always very well received in the shop. We would like to share some of her favourite recipes with you here. Just click on the individual link to read and print.

We’d love to hear what you think and how you get on, or perhaps you might have a recipe of your own that you would like to recommend. Just drop us an email to: hello@beechwoodfinefoods.com

A rich, moist cake that would also make a great dessert served with fresh berries. Can be made ahead and frozen undecorated.

Cuts into 12-16 slices.

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This is a bit more involved than a lot of my cakes, but worth the effort. This style of sponge is best eaten within 2-3 days, but I’m sure the cake won’t hang around long once everyone has tried it!

Cuts into 12 slices.

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This is a really easy recipe and converts well to gluten free. Just substitute the regular flour with a gluten free alternative and add xanthum gum (optional) with just as good results. I use a plain gluten free flour with 2½ tsp baking powder and omit the extra baking powder in the recipe. It’s dairy free too!

Cuts into 12 slices.

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Jubliee cake

A great centre piece for any summer party or picnic using seasonal British fruit- and it’s red, white and blue!

Cuts into 12-16 slices.

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17-02-10-pink-rhubarb-ripple-cakeMake with new season pink rhubarb for a really delicate rhubarb flavour!

Can be made ahead and frozen. Cuts into 12-16 slices.

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pumpkin-carrot-soupA simple and tasty way of making the most of seasonal veg that is in abundance in the autumn.

Makes enough for 8 servings

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lemon-polenta-cakeThere are lots of recipes for polenta cakes but I find this one works every time. Naturally gluten free this makes a sharp but sweet sticky ‘cake’ which is also great as a dessert served with crème fraiche. For a real treat you could add some limoncello to the syrup!

Cuts into 12-16 slices.

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Less formal than a traditional simnel cake, there are lots of variations depending on how much time you have or how fancy you want to make the cake. This version is a combination of different cake recipes I use, and the cake in the accompanying photo was made with gluten free flour.

Can be made ahead and frozen

Cuts into 12-16 pieces.

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15-12-01-stollen-cupcakesSweet bites of marzipan and mixed spice, fruit and nuts in a bun! Any dried fruits or nuts will do, choose your favourites or just use what you have in the cupboard. Best eaten on the day they are made.

Makes 6-8 cupcakes

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15-08-26-recipeAt this time of year it is often difficult to know what to do with a glut of some fruits and veg; this is a great way to use an excess of tomatoes, and it freezes well too!

Makes enough for 6-8 servings

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