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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Made with a rich, vanilla-scented egg batter and spiked with rum-soaked sultanas, this sweet treat lies somewhere between a pancake and an omelette. It was much loved by Austrian Emperor Franz Joseph (‘Kaiserschmarrn’ translates as ‘Emperor’s Mess) – legend has it that the recipe originated when a failed omelette was transformed into a very successful dessert! 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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Quick to make, good to look at and even better to eat, these individual cheesecakes are the perfect end to a summer meal. We’ve used blueberries, raspberries and strawberries, but you can use any summer fruits you have to hand. Serves 4.
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Strictly for adults, these cooling lollies take the phrase ‘ice and a slice’ to a new level! If you like, you can add a teaspoon of lemon or lime juice before you fill the moulds. Makes approximately 4 lollies (please see note about quantities).
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Your favourite drink, Greendale Gin, in dessert form - because you deserve it! Serves 8.
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This traditional Scottish recipe is a simple-but-delicious combination of the ingredients that were readily available in late summer, with the luxurious addition of double cream. Leave the whisky out if you plan to make this for children. Serves 4 fairly generously.
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Crowd-pleasing fruit crumbles are hard to beat, especially when it’s cold outside. This recipe uses apples, but you can also use pears, rhubarb, plums, berries, peaches (or a mixture of whatever fruit you have to hand/need to use up). The crumble topping contains healthy oats and warming spices, and because the apples are eating apples, rather than cooking apples, there’s no need to add any extra sugar to them. Serves 4-6, depending how hungry you are!
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A little of this goes a very long way, so it’s best served in espresso cups or tiny ramekins – fresh strawberries or raspberries are a nice accompaniment. It’s simple to make, but remember to allow several hours’ chilling time. Makes 4 small servings.
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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.
Whether you know this brilliant breakfast treat as Eggy Bread, French Toast or any of its other names, there’s no denying it’s a delicious way to use up stale bread. Topping ideas are endless, but maple syrup is lovely, as are berries and yoghurt or a light dusting of cinnamon and icing sugar – why not make several slices so you can try them all!
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.
