Guy’s ‘Great British Bake Off’

Bake Off


500g self-raising flour

2 tsp baking powder

2 tbsp caster sugar

1 tsp salt

2 eggs

60g butter

¼ pint of milk


Sift the flour with the baking powder, salt and sugar and then rub in the butter.  Add the eggs and milk.

Roll out until 1 inch thick, cut into circles and place on a baking sheet turning over as you do so.  Beat an egg into a little milk to make an egg wash and then brush generously over the top of each scone.

Bake for 8 – 10 minutes, remove and allow to cool on a wire rack.

Serve warm with butter, jam and clotted cream



200g unsalted butter

250g caster sugar

4 eggs

200g ground almonds

50g pistachio paste

50g plain flour


Beat together the butter and sugar, then add the eggs one at a time

Add the ground almonds and pistachio paste and finally fold in the flour

Line a 3cm deep cake tin with grease proof, pour in the mixture and cook in a pre-heated oven for 160c for 35 minutes.  Leave to cool in the tin before turning out.



225g bitter chocolate

150g butter

2 eggs

3 yolks

45g sugar

1 quantity of sweet pastry


Line 10 individual flan rings with pastry and bake blind.

Melt the chocolate and the butter in a double boiler; at the same time whisk the eggs and sugar until ribbon stage.

Carefully fold the chocolate into the egg mixture, do not overwork or the mix will become grainy.

Pour into pastry cases and bake for 8 – 10 minutes.  You are looking for a slight rise and cracks starting to appear.  Remove and serve.



These have been one of our best-selling bakery items in the Granary Deli for many years and are totally gluten free!

150g gluten free oats

50g pumpkin seeds

50s sunflower seeds

25g desiccated coconut

25g plain flour

100g golden syrup

75g dried apricots

65g crunchy peanut butter

100g butter

½ tsp vanilla extract


Pre-heat the oven to 160c, 325f or GM3

Line a 12com x 20cm approx. tin with baking parchment

Place oats, seeds, coconut and flour into a large bowl and mix together

Place butter and syrup and melt together

Add sugar, chopped apricots, peanut butter, vanilla extract and mix well, then pour into the mixture of dry ingredients, mix until well combined.

Pour into the tin, press down firmly and bake in the oven for 20 – 25 minutes or until the mixture is golden brown and slightly firm.

Remove from the oven and allow to cool in the tin.

Cut and store in an air tight container for one week.  This also freezes well.



500g butter

375g caster sugar

4 tblsp golden syrup

500g self raising flour

500g oats

Pinch of salt

¼ tsp bicarbonate of soda


Beat the butter and sugar until soft and creamy.

Combine all the ingredients in a mixer on the lowest setting until a dough forms.

Roll and cut to size as quickly as possible or the oats will soak up the mixture and it becomes crumbly and hard to work with.

Bake at 160c for 13 – 15 minutes

After cutting the dough can be frozen and cooked later



300g plain flour

65g cornflour

125g caster sugar

250g butter


Beat the sugar and butter until pale

Add the flours and mix until it comes together and then press into a tin.

Bake at 170c for 5 minutes then reduce to 140c for a further 8 – 10 minutes or until cooked.

Slice into fingers and serve with a cup of tea



3 eggs

300g Nutella chocolate spread

75g gluten free self-raising flour


Place all the ingredients into a mixer and bring together

Pour into a lined dish and place in a pre-heated oven for 160c for 30 minutes

Make sure not to over-cook it or the middle will lose its stickiness and become more like a cake.  It’s ready when it still has a bit of a wobble.