Our Recipes
This is where we publish our loved, tried, tested and trusted recipes.
From The Caked Crusader - see blog site for more info and photos!
450g mixed dried fruit – I used a mix of sultanas, raisins, currants, and blueberries

300ml tea – make as usual but don’t add the milk!
2 tablespoons marmalade
1 egg
6 tablespoons soft brown sugar
1 teaspoon mixed spice – I put a little extra as I like it spicy!
450g self-raising flour
Milk as necessary

To glaze: honey


oven at 475° for 10 mins, reducing to 425° for 10 mins, then 400° until cooked.


It’s a good idea to make hot cross buns when you're cooking other recipes because of the time it takes for the dough to rise.


Preheat the oven to 190 C / Gas mark 5


You will need 2 1/2 cups of of cooked squash - depends on the squash as to how many you'll need to bake!

3 3/4 cups plain flour

3/4 tea. baking soda (bicarbonate)

1 3/4 tea baking powder

1 1/4 tea salt

1 Tbl ground cinnamon

1 1/4 tea ground nutmeg

1 1/4 cups vegetable oil

1 1/4 cups black Treacle

1/2 cup + 1 Tbl packed brown sugar (dark or light)

2 large eggs

1 egg yolk

1 1/4 Tbl freshly grated orange zest

1 1/4 cups Stout, poured & settled

Icing sugar for dusting

Okay, now this is a method I adopted from the Mollie Katzen's fantastic book "The Enchanted Broccoli Forest" and have found it works just great for whatever type of flour you want to use.

Just follow the stages… and you’ll get two fine loaves.

I developed this recipe because the shop-bought GF bread was soooo dire. The key ingredient (as in all GF baking) is the Xantham Gum. This ‘glues’ together the flours in the absence of the gluten present in wheat flours.

I found that using a mixture of flours makes for a more tasty dough, so I just mix together a few of the following - G-F white bread flour, brown rice flour, white rice flour, gram flour (also known as Chick Pea flour) and Soy Flour. You can also add Buckwheat flour which has a unique flavour, but makes the bread rather grey!

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