Articles & Recipes

These rich chocolate brownies, infused with Hanlons Port Stout, deliver a perfect balance of roasted-malt flavor and chocolatey richness.

A traditional bake found all over Europe, the strudel really comes into its own as a winter-time treat. This recipe has extra festive flavour, thanks to the addition of our own mincemeat.

Trifle is a classic treat and (helpfully) always taste better when made in advance. This version uses ready-made ingredients for speed, but tastes like you’ve spent hours in the kitchen – we won’t tell if you don’t! Serves 8.

Pure indulgence, this rich cake is fragrant with spices and rum, and comes with a delicious boozy caramel sauce to serve alongside

A little slice of summer for your dinner table. This pie is best made the day before, to allow it to chill properly – and if the weather is too good to spend long in the kitchen, feel free to save time by using a ready-made pie crust and squirty cream! Serves 8-10.

Make the most of summer’s sweet strawberries with this classic dessert (nectarines, plums or ripe apricots would also work well here). To get ahead, you can make the meringue case the night before and assemble the topping just before serving, if wished. Serves 6-8.

Make the most of summer’s sweet strawberries with these individual versions of a classic dessert. To get ahead, you can make the meringue cases the night before and assemble the topping just before serving, if wished. Makes 6 mini pavlovas.

These little cheesecakes are perfect for an indulgent pudding - decorate the tops with mini-eggs, chocolate sprinkles or whatever tickles your fancy! Makes 8

A little of this goes a very long way, so it’s best served in espresso cups or tiny ramekins – fresh strawberries or raspberries are a nice accompaniment. It’s simple to make, but remember to allow several hours’ chilling time. Makes 4 small servings.

Buttery shortbread biscuits, vanilla-scented cream and perfectly ripe strawberries make for a summery teatime treat that’s hard to beat.

In the unlikely event that we have any leftover Hot Cross Buns this Easter, we’ll use them to make this lovely version of Bread and Butter Pudding – it’s perfect with a generous sploosh of double cream on the side, or a scoop or two of vanilla ice cream.

This summery recipe swaps Victoria Sponge for scones, and combines several of our favourite things; home-made cake, fresh strawberries and proper Devon clotted cream. Best kept refrigerated and eaten within 1-2 days of baking.