CHELTENHAM FOODIE RECIPES
Some of my favourite recipes straight out of the kitchen
Welcome to Cheltenham Foodie recipes, where I share some of my favourite tried an tested recipes straight out of the kitchen, for you to try at home. Some of these delights are passed down from my Nanna, some come from my favourite cookbooks (with a little tweak here and there) and some have just been created as they've been made. I hope you enjoy making them as much as I do!
LOU'S LEMONY LEMON DRIZZLE CAKE
Almost the simplest recipe in my repertoire, and guaranteed to wow your friends and family, this is one of my favourites. A little secret - this recipe won me the coveted title of Deliveroo's Bake Off Champion 2019.
- 2 Lemons (the fresher the better for zesting)
- 225g Caster Sugar + 85g for the drizzle
- 4 Eggs
- 225g Self Raising Flour
- 225g Unsalted Butter
1. Wash your hands, and set the oven to 180º
2. Line a loaf tin with baking paper, or grease with butter if you don't have any
3. Cream butter & 225g caster sugar until light and pale in colour
4. Zest your lemons, and put aside for later
5. Beat in your eggs one at a time
6. Sift in flour and add in your lemon zest, mix with a spoon - make sure not to mix the air out!
7. Fill your baking tin and pop into the oven for 45-50 minutes, until a skewer comes out clean
8. Whilst your cake is cooling, juice your lemons and mix the juice with the remaining caster sugar
9. Prick your cake all over and pour the drizzle over the top. Leave it in the tin to cool, the drizzle should crystallise!
10. Make yourself a cup of tea and dig in to your delicious cake!
PROPER CHOCOLATE FINGERS
They might not look like it, but these are the real deal. We used Tesco chocolate for the covering and it was awesome, but if you use Cadbury milk chocolate you will barely be able to tell the difference!
- 180g Unsalted Butter
- 200g Chocolate
- 160g Icing Sugar
- 240g Plain Flour
- 1/4 tsp Salt
1. Mix butter until pale & creamy
2. Sift in the icing sugar, flour & salt
3. Mix together to form a soft dough
4. Roll out the dough on a floured surface to approx 1cm thick
5. Cut strips in the shape of fingers, and place on a lined baking sheet
6. Pop in the oven for 15 mins, or until golden brown
7. Once out of the oven, melt your chocolate in a bowl big enough to drop the biscuits into
8. Roll your fingers in the chocolate and leave on a cooling rack to set
9. Voila! Delicious chocolatey biscuit fingers
CHOC ORANGE CAKE
This cake is full of flavour and deliciously moist. One of my favourite things is a chocolate orange.. the only thing you won't want to do is share!
For the cake
- 300g Self Raising Flour
- 60g Cocoa Powder
- 345g Caster Sugar
- 6 Eggs
- 3 tsp Milk
- 2 tsp Orange Flavouring
- 150g Milk Chocolate
- 345g Butter (softened)
For the Buttercream
- 200g Butter (softened)
- 200g Icing Sugar
- 150g Milk Chocolate
- 40g Cocoa Powder
- 1/2 tsp Orange Flavouring
1. Preheat oven to 160º and grease a large cake tin (or bundt tin)
2. Melt the chocolate and put aside to cool
3. Mix all other ingredients together in a large mixing bowl (if you have a stand mixer, on a low setting)
4. Add in milk chocolate and mix
5. Pour into your cake tin and bake for 45 mins or until a skewer comes out clean
1. Melt the milk chocolate and put aside to cool completely
2. Beat the butter until pale and creamy
3. Add the icing sugar, cocoa powder and orange flavouring and mix until combined
4. Add the melted chocolate and mix together
Decorate! And if you have some, add some Chocolate orange slices on top, or whatever else you'd like to decorate with!