4oz butter or marg

3oz plain chocolate

4oz plain flour

Walnuts optional

3 eggs

8oz caster sugar

1tsp baking powder

Melt the chocolate and butter together. In a separate bowl put the flour baking powder and sugar, beat in the eggs followed by the melted butter and chocolate and bake in a 6x8 tin and bake at 180 for 30 minutes.


This recipe multiplies well and makes a good "large" cake.

2 tbsp Cocoa Powder

5oz Brown Sugar

7oz Gluten -free Flours –a mixture of Rice flour and GF flour

3 tsps Xantham Gum

1tsp Baking Powder

1tsp Baking Soda (bicarbonate of soda)

2tbsp Syrup

2 Eggs

½ pint light (Vegetable) Oil

½ pint Milk or Soya Milk


 2 cups instant Polenta

6 cups Water in a medium saucepan

1 tsp Baking Powder

1tsp Ginger (powdered if you like, but the Bart’s ground root is better)

200g Dark Chocolate

1 cup of chopped up preserved stem ginger

I just thought it was a good time to make this scrummy cake by Nigella Lawson from the Domestic Goddess. No flour so good for gluten-free too!


300g best dark chocolate

50g best milk chocolate

175g unsalted butter

8 large eggs separated

100g light muscovado sugar

100g caster sugar

1 tbsp vanilla extract

pinch of salt


2oz            brown sugar

1 lemon      juice & grated rind 

1⁄2tsp        cinnamon

4oz            sunflower oil

6oz            rice or gluten free flour (or mixture of both)

1oz            gram flour

2 tsps       Xantham gum

2 oz          desiccated coconut

2oz           crushed pineapple

4oz            finely grated carrots

1tbsp         water

1⁄2             grated rind & juice of orange

6oz            icing sugar  


1 3/4 cups plain flour

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking soda (bicarbonate)

1/2 tsp salt

4 tbsp. unsalted butter (softened)

1/4 cup vegetable shortening (like trex)

1/2 cup caster sugar

1/2 cup packed dark brown sugar

1 large egg

1 cup whole milk

1 tsp vanilla

TANYA TIP:  We now have really fab Whoopie tins ideal for making these!


Celebrate the 4th July with these lovely colourful cupcakes

From the Noble

adapted from Patrick Decker

2-1/2 cups all-purpose flour
2-1/4 teaspoons baking powder
1/4 teaspoon salt
1-1/2 sticks unsalted butter
1-1/4 cups sugar
8 egg yolks
2 teaspoons vanilla, divided
1 cup milk
1/2 cup rainbow candy sprinkles

2 cups double cream
1/2 cup icing sugar
About 3/4 cup blueberries, to garnish
About 3/4 cup raspberries, to garnish

You can also decorate this delightfully fruity Christmas cake in the traditional way - just follow our step by step guide 


75g glacé cherries, halved, washed and dried

550g currants

225g sultanas
225g raisins
150g ready-to-eat apricots, cut into pieces the same size as the cherries
250g good-quality candied peel, chopped
150ml Drambuie, plus extra to spike the cake
Finely grated zest of 2 large oranges and 2 large lemons
Juice of 1 large orange and 1 large lemon
275g unsalted butter, at room temperature, plus extra for greasing
275g plain flour
½ tsp salt
1 tsp baking powder
½ tsp freshly grated nutmeg
½ tsp mixed spice
½ tsp ground cloves
½ tsp ground cinnamon
275g dark muscovado sugar
5 medium free-range eggs, beaten
200g walnut pieces
1 tbsp black treacle
1 tbsp marmalade

This recipe multiplies well and makes a good "large" cake.

choc fudge cake

2 tbsp Cocoa Powder

7oz Plain Flour

5oz Brown Sugar

1tsp Baking Powder

1tsp Baking Soda (bicarbonate of soda)

2 tbsp Syrup

2 Eggs

½ pint light Oil

½ pint Milk

For the cake

225g Butter softened

225g Caster Sugar

275g Self-Raising Flour

2 tsp Baking Powder

4 Eggs

4 tbsp Milk

2 Lemons - grated zest only


170g / 6oz Self-Raising Flour

Pinch Salt

155g / 5oz Butter

85g / 3oz Sugar


¼ tbsp Vanilla Essence

120ml / 4 floz Milk

For the Cake

6 oz honey

4 oz soft brown sugar

5 oz butter or margarine

2 eggs

7 oz Self Raising flour

Use this simple recipe to create a Basic Cake which can be used in any cake tin, cupcake, loaf tin, or specialty pan. It provides a nice canvas for decorating and can be filled with your favourite filling.

This is the good old-fashioned, popular and adaptable mix for any type of cake, cupcake or speciality cake you want to make. Learn how to make a good Vicky sponge and the world’s your oyster (or cake!)

8 oz Margarine (softened)

8 oz Caster Sugar

4 Eggs

8 oz SR Flour

Vanilla Essence

One 8 inch, deep tin or two 8 inch sandwich tins - greased and lined


For the Cake

8oz Margarine (softened)

8 oz Caster Sugar

4 Eggs

8 oz SR Flour

2 Lemons - juice and zest

 (named after the lovely lady who gave us the recipe) 


5oz Margarine or Butter

8oz Sugar

2 beaten eggs

4oz Sieved Plain Flour

2oz Cocoa 

½ tsp Baking Powder


2oz Margarine

5oz Sieved Icing Sugar

2 Tblsp Cocoa

1 Tbsp of Milk

  • 175g icing sugar
  • 125g ground almonds
  • 3 large free-range egg whites
  • 75g caster sugar

It looks hard, but really, it isn't! The cake can be made ahead and sit quite happily until needed (if you can wait that long!) without sinking. P.S  The recipe came from an old Martha Stewart mag.

Products used:  Silverwood springform pan; measuring cups and a Kitchen Aid mixer!

10 tbsp unsalted butter, plus more for the pan

1 cup hazelnuts (about 4 oz)

3/4 cup firmly packed light-brown sugar

6 large eggs separated, plus 4 large egg whites

12 oz dark chocolate, melted and cooled

4 oz roughly chopped dark chocolate

1 tbl pure vanilla extract

1 tbl rum

pinch of salt

1 tbl. cornflour

1/4 tea cream of tarter

1 cup caster sugar

If you are looking for a more exciting use for your overripe bananas then I can’t recommend these highly enough. And I have a sneaky suspicion that they might prove popular with any small people in your house too!

banoffee 300x210

250g golden caster sugar
100g butter
100g caramel, from a jar or tin (Nestlé Carnation Caramel works well) plus 2 tbsp for the top
100g white chocolate
2 eggs
200g self-raising flour
2 ripe bananas, sliced


A traditional Easter cake with a slight twist (chocolate!) and 11 marzipan balls, representing the 11 faithful apostles.

Cooking Time:
2 hours plus cooling
10 people
Preparation Time:
20 minutes

  • 3/4 cup brown sugar

  • 3/4 cup white sugar

  • 3 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1 teaspoon ground ginger

  • 1 cup butter, melted

  • 2 eggs, beaten

  • 1 1/4 cups milk

  • 1 cup chopped cranberries

  • 1 cup chopped, peeled apple

  • 1/2 cup chopped dried figs

  • 3/4 cup chopped toasted hazelnuts


Cardamom and Vanilla Scented Apple Cake - A wonderful recipe to use wonderful seasonal apples. 

  • 185 grams unsalted butter, softened

  • 185 gms (3/4 cup) of caster sugar

  • 2 large eggs

  • 250 grams (2 cups ) of self raising flour

  • 150 mls of milk

  • 1 teaspoon of vanilla extract

  • Seeds of 8 green cardamom pods, ground in a morter and pestle with a

  • teaspoon of sugar

  • 2 large apples

  • Juice of half a lemon

  • icing sugar to sift


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

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

Recipe courtesy of The Caked Crusader and using the Silverwood Victoria Surprise Tin

For the cake:
200g caster sugar
200g unsalted butter, at room temperature
4 eggs
200g self raising flour
1 teaspoon baking powder
2 tablespoons milk
150g blueberries


I used the Silverwood 23cm springform tin to make this divine chocloate cake - it's squigdy and yummy and makes a great afternoon cake or dinner dessert.

  • 8 ounces dark chocolate (I use 72% cocoa content dark chocolate bars)
  • 1 cup butter
  • 3 tablespoons unsweetened natural cocoa powder, sifted
  • ¼ cup strong brewed coffee
  • 2 whole eggs
  • 6 eggs, separated
  • 1 cup sugar
  • ½ teaspoon cream of tartar

Makes one 10-inch (23 cm) cake. Use the superb Silverwood loose-bottomed tin.

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Cooking Fantastic

We are pleased to have everything under one umbrella at THE CUD LIFE at Spruisty Hall Farm.
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