Our Recipes
This is where we publish our loved, tried, tested and trusted recipes.


170g / 6oz Self-Raising Flour

Pinch Salt

155g / 5oz Butter

85g / 3oz Sugar


¼ tbsp Vanilla Essence

120ml / 4 floz Milk

8 oz plain sweet biscuits

3 oz margarine

6 level tbsp set honey

4 level tbsp crunchy peanut butter 

For the Cake:HoneySherryDrizzle

6 oz honey

4 oz soft brown sugar

5 oz butter or margarine

2 eggs

7 oz Self Raising flour

For the Drizzle:

2 tbsp honey

3 tbsp sherry

• 1.5kg boneless gammon joint

• 7-8 cloves

• Juice of 1 orange

• 50ml liquid honey

Pre-heat oven to 200C, Gas

1/4 cup Butter


½ cup Orange Juice

½ cup Honey

2 tbsp Lemon Juice

2 tbsp Chopped Parsley

2 tbsp Soy Sauce

1 tbsp Dry Mustard

Chicken pieces

2 lb plain flour (brown or white)

1 ½ dsp honey

1 ½ oz yeast

1 pint warm water

1 tsp salt

1 oz butter or margarine

· Set flour to warm thoroughly in bowl.

· To prepare yeast:
  Take a warm bowl, cream together honey and yeast.
Add a little of the warm water, cover and set aside in warm place.
This should become light and foamy in 10-15 mins.

· Combine salt and fat with the flour.

· Make a well in the centre and add the rest of the water to the yeast mixture,
working this well into the flour.

· Place dough in warm bowl, cover with a warm tea towel and put in a warm place.
The dough will rise to twice its size.

· Knead it thoroughly until all stickiness disappears.
It is essential to carry out this operation quickly and lightly.

· Then divide the dough and place in two loaf tins - return to a warm place to double in size.

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


1 lb plain flour

½ level tsp salt

1 oz lard

½ oz fresh yeast (or 1 level dsp dried yeast and 1 level tsp caster sugar)

½ pint tepid milk

2 tbsp honey

4 oz currants

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The Cud Life

Cooking Fantastic

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