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Clotted Cream & Strawberry Flavoured Scones

Ingredients:

170g Cottage Delight Celebration

Clotted Cream

375g plain flour

1 tbsp baking powder

1 tsp salt

70g granulated sugar

1 tsp vanilla extract

4 tbsp milk

160g diced strawberries

Cooking Method:

1. Preheat the oven to 200°C. Line a baking sheet with parchment paper and set aside.

2. Toss the diced strawberries with a bit of flour in a bowl and set aside.

3. Whisk together the flour, baking powder, salt and sugar in a large bowl.

4. Add Celebration Clotted Cream, then stir in the vanilla extract and milk. Stir gently to form a dough. Add prepared strawberries.

5. Gently gather the dough into rough balls to create 6 scones.

6. Transfer to prepared baking sheet. Arrange scones on baking sheet with at least 6cm in between. Place baking sheet into the freezer for 15 minutes.

7. Remove from freezer. Sprinkle tops generously with white, granulated sugar. Work quickly so they don’t warm up.

8. Bake the chilled scones in the oven for 15 minutes, reduce heat to 180°C/160°C fan/ gas 4 and bake for a further 15 minutes until golden and cooked through.

9. Remove the scones from the oven and immediately put on a cooling rack to cool.

Luscious Lemon Curd Meringue CupCakes

Ingredients:

125g salted butter

155g caster sugar

2 tsp lemon zest

½ jar Cottage Delight

Lush Lemony Curd

2 eggs

150g self raising flour

150g plain flour

125ml milk

Meringue: 4 egg whites

215g caster sugar

Cooking Method:

1. Preheat oven to 180°C/160°C fan/gas 4 then line a 12 cup muffin pan with paper cases.

2. Use electric beaters to beat the butter, sugar and lemon zest in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Add the flours and milk until combined. Divide mixture into paper cases. Bake for 20 minutes.

3. Once cooked, cut a deep hole from the centre of each cupcake and spoon 1 tablespoon of lemon curd into the hole.

4. For the meringues, whisk the egg whites until soft peaks form. Continue whisking and gradually add sugar 1 tablespoon at a time. Continue whisking until all sugar dissolves.

5. Use a piping bag to pipe meringue mixture over each cupcake. Use a cook’s blowtorch to lightly toast meringues or bake again for 3-5 minutes until toasted.

Sensationally Sticky Orange Marmalade Loaf Cake

Ingredients:

120g softened unsalted butter (allowed to soften)

100g caster sugar

2 eggs (lightly beaten)

120g plain flour

1 1/2 tsp baking powder

4 tbsp Cottage Delight

Orange Marmalade

2 tbsp milk

50g icing sugar

Zest of one orange

Cooking Method:

1. Butter a 15cm loaf tin, and line it with baking parchment. Preheat the oven to 180°C/160°C fan/gas 4.

2. Beat butter and sugar together with an electric whisk until pale and fluffy. Whisk the eggs into the butter and sugar mixture. Sift the flour. Fold in the remaining dry ingredients the flour, salt and baking powder. Fold in the marmalade and milk. Work gently to form a batter. Transfer the mixture to the loaf tin.

3. Bake for around 55 minutes. Check after 40 minutes with a skewer. If the top has browned but the cake isn’t fully cooked, then cover it with foil. Allow cake to cool for 10 minutes. Sift the icing sugar into a bowl, add the warm water and mix. Stir in the marmalade. Spoon the mix over the cake, letting it run down the sides. Leave to set before cutting. Sprinkle over zest.