Articles & Recipes

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.

This unabashed treat of a recipe hails from Spain and Portugal. Some people swear by churros as a hangover cure; we think the crisp-fried, cinnamon-dusted dough and rich chocolate are bound to put a smile on your face, however heavy the night before!

Not everybody enjoys the traditional fruitcake served at Christmas, but a lot of people love chocolate! Keep them happy with this light chocolate sponge, which has a chocolate buttercream filling and a rich, chocolatey topping. Delicious!

Sweet and gently spiced, this delicious banana bread is more than just a great way to use up those overripe bananas lurking at the bottom of the fruit bowl!

Beloved of locals and visitors alike, there’s no beating a proper Devon Cream Tea! Once you’ve got the hang of it, you’ll be able to make this basic scone recipe in no time at all. The quick strawberry jam is really more of a compote, but it’s quick to make, uses a little less sugar and tastes just as lovely as jam. Serve outside in the sunshine, with lashings of Devon Clotted Cream and a generous pot of tea. Recipe makes approximately 10 scones.

Great fun to make with kids, these tasty muffins are perfect for special breakfasts or teatime treats. The blueberries will burst inside the muffins during cooking, leaving sweet-tasting pops of juicy squidginess – if (like us) you can’t resist eating these muffins straight from the oven, be aware that the burst berries can be pretty hot! Makes approximately 12 muffins.