This classic American-style cookie recipe comes courtesy of the fabulous Kim, star of the Greendale Accounts department! A keen baker, Kim often brings in home-cooked treats for us to share, making a day at the office just that bit sweeter… Her cookie recipe can be tailored to your own taste – simply use as it is, for vanilla-based cookies with your choice of chips, or add cocoa to give a chocolate base (see recipe for details). Makes 8
This summery recipe swaps Victoria Sponge for scones, and combines several of our favourite things; home-made cake, fresh strawberries and proper Devon clotted cream. Best kept refrigerated and eaten within 1-2 days of baking. Serves 6-8.
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This recipe seems a bit daunting, but once you’ve got the hang of dipping the bread and lining the basin, it’s pretty straightforward. Make up the weight of fruit with any mixture of berries you like; raspberries, blueberries, strawberries, currants, cherries, blackberries and tayberries are all brilliant. You will need a 1.8 litre/3-pint pudding basin; for best results, begin the recipe the night before you plan to eat it. Serves 4-6.
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Trifle is a classic treat and (helpfully) always taste better when made in advance. This version uses ready-made ingredients for speed, but tastes like you’ve spent hours in the kitchen – we won’t tell if you don’t! Serves 8.
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Summer in a sundae dish, this fruity, creamy dream of a dessert is served with home-made lemon and almond biscuits for a pleasingly crisp contrast. Serves 4.
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In the unlikely event that we have any leftover Hot Cross Buns this Easter, we’ll use them to make this lovely version of Bread and Butter Pudding – it’s perfect with a generous sploosh of double cream on the side, or a scoop or two of vanilla ice cream. Serves 4-8, depending on appetite!
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We remain sceptical about the concept of ‘leftover’ hot cross buns, but – should you find yourself in this situation – we can’t think of a nicer way to finish them off! Serves 4.
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Various time-honoured versions of this recipe can be found all over the UK, with Dorset, Devon and Somerset all having a particularly strong tradition of apple cakes. For the sake of diplomacy we’re calling ours ‘West Country Apple Cake’, though - dare we suggest- we think it’s best served with a good dollop of proper Devon clotted cream! Makes one 20cm cake.
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Creamy yoghurt and fresh berries are a summery match made in heaven. If your strawberries are really ripe, you may wish to use less honey - if they’re not as sweet as you’d like, use a little more. Makes approximately 4 lollies (please see note about quantities).
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OK, so it’s just a posh way of saying ‘strawberries on a skewer’, and there are only two ingredients, but there’s a luxurious feel to this recipe. Perhaps it’s because it’s such a delicious and unusual way to cook a familiar ingredient, or maybe it’s because the lightly caramelised berries go so well with an extra little indulgent something - clotted cream, ice cream, glass of champagne? We leave it to you to decide, but whatever you serve them with, be sure to use the ripest, juiciest strawberries you can get your hands on. Serves 3-4.
This traditional filled Apple Pie uses simple ingredients. Straightforward to make, it’s guaranteed to raise a smile or two! Serve with your choice of cream, custard or ice-cream. Serves 6-8.
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A traditional bake found all over Europe, the strudel really comes into its own as a winter-time treat. This recipe has extra festive flavour, thanks to the addition of our own mincemeat – and we can heartily recommend serving it with a good scoop of our new Greendale Vanilla Ice Cream, too! Serves 6.
