Canelé flavoured with Seville Orange, Seedlip Spice 94, and Orange Brandy.

canele with seelip

Canele flavoured with Seville Orange, Orange Brandy and Seedlip’s Spice 94

Who ever thought of cooking sweet batter in small fluted moulds at a very high temperature ?  Luckily for us they did and today these deliciously sweet bites are enjoying the limelight.  

 Canelé are reputedly tricky to make; the batter is the easy part – the cooking of canelé is what makes it tricky. The art is in cooking the sweet batter of the canelé for a short burst in a  fiercely hot oven. The heat boils the batter trapping the air in pockets as the batter sets. Once cooked the insides are aerated and creamy soft in texture. The outside of the canelé is caramelised forming a dark, crisp shell.

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Book yourself a Zesty Weekend in the Lake District.

Dalemain Marmalade Awards & Festival

The World’s original Marmalade Awards

March 17 & 18th 2018

In 2005, Jane Hasell-McCosh set up the worlds original  Marmalade Festival and Awards. Held annually near Penrith in the Lake District the event draws crowds well before the usual holiday season.  This March Jane has kindly offered me three demonstration sessions where I will be cooking recipes from  At Home in Cumbria.  Do come and join the fun.  Continue reading

Muscovado Pavlova with maple cream, poached plums, fresh figs and blackberries, topped with maple caramelized pecans

IMG_4504 Muscovado Pavlova with Poached and Fresh Fruits.

Comfort, generosity and togetherness are the themes for Christmas 2017. Encapsulating these ideas perfectly , this sumptuous dessert is a joy to behold and to eat.  Warmth of flavour is its storyline, provided by the two varieties of muscovado sugar in the soft mallowy meringue; the vanilla, winter spices and bay leaves in the red wine poaching syrup; and the addition of maple syrup to the sweetened cream topping. Continue reading