These recipes are by Ben Jupp, Head Chef of Cowdray Farm Shop & Café – www.cowdray.co.uk/cowdray-farm-shop/
Cowdray Bara Brith (Tea Loaf)
225g mixed fruit, 175g black strong tea, 125g dark brown sugar, 225g raising flour, 1 egg , 4g baking powder
1. First boil the kettle and make a very strong black tea with 3 tea bags
2. Once made mix strain over the dried fruit and leave till it is cool or even overnight if possible
3. Mix the flour, sugar and the baking powder in a bowl and beat in the egg
4. In stages, whilst stirring pour the fruit/tea mix in to the bowl slowly, 3 – 4 stages should be about right
5. Once all is well mixed together the mix should look a little loose, wet and very sticky
6. Pour it into a loaf tin and place into a preheated oven at 160 degrees centigrade for 25-30 minutes or until dark brown
7. When cooked leave to cool in the tin; when cold cut into slices and serve with a good helping of butter.
Cowdray Lemon Tart
Pastry: 125g unsalted butter; 50g icing sugar, 185g plain flour, 1 egg.
Filling: 3 lemons, 180g caster sugar, 6 eggs, 250g unsalted butter.
1. Place the cold butter, sugar and flour into a bowl
2. Rub together with your fingertips to make fine breadcrumbs
3. Beat the egg and gradually add to dry mix
4. Roll out into a 6-inch flan ring and chill in the fridge for 20 minutes
5. Place into a preheated oven at 150 degrees centigrade for 20 minutes or until lightly golden. Leave to cool.
6. To make the filling, juice the lemons into a large bowl and add the egg yolks, sugar and butter into it as well
7. Place over a pan of simmering water and whisk continuously
8. As the butter melts, the mixture will emulsify and begin to thicken
9. Whisk until it is quite thick and pour into the cold pastry case
10. Leave to set in the fridge until cold.
300g rolled oats, 250g butter, 125g butter unsalted, 125g caster sugar, 125g golden syrup, 100g chopped apricots, 100g cranberries, 75g plain flour, 12.5 g vanilla essence
1. A simple one to make and great for the kids. First mix all of the dry ingredients in a large bowl
2. Add the wet ingredients into a saucepan including the butter and place on a low heat to melt together whilst gently stirring
3. Whilst the pan is heating gently line a tray approximately 8x4x1“ with grease proof paper and pre-heat your oven to 160 degrees centigrade
4. When the butter has fully melted and mixed together with the wet ingredients, pour over the dry ingredients and mix well, making sure you coat it all in the liquor
5. Pour into the tray and push to the corners
6. Place in the oven for approximately 20–25 minutes or until golden brown
7. Once cooked leave to cool then cut into finger sized pieces.