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

Make and decorate for Halloween!

read more »

This is a really easy recipe great for making with your children. Top with anything you like, I have used chocolate chunks, dried cranberries, Smarties, but you could use any dried fruits, nuts or even mini chocolate eggs for Easter!

Make 6-10 depending on how large you like your cookie.

Suitable for freezing as individual balls of raw dough.

read more »

Makes enough for 6-8 servings

read more »

A relatively easy but impressive looking prepare in advance dessert. This wickedly rich chocolate terrine goes well with fresh fruit, fruits in alcohol or mulled fruit compote.

Serves 8 – easily doubled

read more »

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.

read more »

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.

read more »

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.

read more »

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.

read more »

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.

read more »

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

read more »