Monday, 22 August 2011

Eating my way around the Lake District

I spent last week in the beautiful Lake District, going on walks, taking in the breath-taking scenary, and most importantly, sampling the local cakes and bakes. Here are a few of the delicious treats I got to try.....

These chocolate cakes were 12 inches in diameter and filled with layers of delicious.

Next up are lovely little fruit scones slathered with jam and cream - yum!

Pretty flower chocolate pops decorated with smarties in 'Relish' in Hawkeshead.

Deliciously moist carrot cake with cream cheese frosting from the Wild Strawberry Cafe in Keswick.

More scones - these beauties were huge and filled with cream and raspberry jam

Here are some of the delicious slices for sale at the farmer's market in Keswick

I couldn't resist trying the local specialty - gingerbread cake

It was so moist - I can't wait to try and make it.

This was the most divine eton mess - I just had to share it with you - from Cuckoo Brow in Sawry.....loaded with light meringue and blackberries.
Last is the Kendal mint cake. This treat was carried to the top of Mount Everest in May 1953, on the first successful expedition to the summit.This is the chocolate covered version - yum. If you want to make a Kendal mint cake for yourself here's the recipe:


  • 500g white granulated sugar
  • 150ml milk
  • 1/2 tsp of peppermint essence 
  • 100g milk or dark chocolate (melted)


Put sugar and milk into a saucepan and bring it slowly to the boil. Stir until the mixture becomes thick. You can test if it is ready by dropping a small amount into a glass of cold water and see if it forms into a soft ball when rolled between finger and thumb.

Remove from the heat and add the peppermint essence, then beat the mixture with a wooden spoon until it is smooth and slightly setting but still pliable. Pour mixture into a buttered shallow tin and leave it to set in the fridge. Once set, pour melted chocolate over it and leave mint cake to set in the fridge again before turning it out of the tin and cutting into thin bars. Store mint cake in an air-tight container. 

Happy baking x

No comments:

Post a Comment