Our collection of edibles is so exquisite, you can't blame us for finding ways to incorporate it into culinary delights at all times of the day. Couple this compulsion with the renaissance of home baking that is currently sweeping the nation, and you have a trio of rather tasty recipes to see you from elevenses right through to pudding – by way of afternoon tea, of course.
Our collection of [Fenwick Food & Drink](https://www.fenwick.co.uk/brands/fenwick) is so exquisite, you can't blame us for finding ways to incorporate it into culinary delights at all times of the day. Couple this compulsion with the renaissance of home baking that is currently sweeping the nation, and you have a trio of rather tasty recipes to see you from elevenses right through to pudding – by way of afternoon tea, of course.
Chocolate & Satsuma Marmalade Biscuits
The classic chocolate biscuit takes on a dark, zesty sophistication with these Chocolate & Satsuma Marmalade Biscuits. Flecked with rich chocolate, and our splendid Satsuma Marmalade and (a nip of) Whitby Gin, these make a remarkably moreish addition to elevenses. The perfect ratio? We find three biscuits to one brew is just about right.
1. Beat the butter and sugar together with a wooden spoon until light and fluffy, then beat in your egg until well combined, and stir in all of the remaining dry ingredients.
2. Once it forms a thick dough, use a teaspoon to dollop 20 biscuits onto two greased and lined baking trays, leaving room for them to spread a little.
3. Place your tins in the fridge to allow the dough to firm up a little, and preheat your oven to 180°C.
4. Once your oven has reached temperature, pop your biscuits in to bake for about 12 minutes, or until starting to firm on top.
5. Leave to cool and firm up on the tray for five minutes, then transfer to a wire rack to cool completely.
6. Pop the kettle on, and enjoy one (or two, or ideally three) with a cup of your favourite tea – how about the [Fenwick Earl Grey Tea](https://www.fenwick.co.uk/food/food/tea/loose-leaf-tea/earl-grey-whole-leaf-tea/2530012860845.html)?
Classic Victoria Sponge Cake
When the clock strikes four, all thoughts turn to tea, and what could be a better accompaniment than a slice of Victoria Sponge Cake? To add a decidedly Fenwick flourish to the classic recipe, we like to sandwich the sponges with a few liberal spoonfuls of our Strawberry and Yorkshire Rhubarb Jam, and we suggest you do too.
1. Preheat oven to 180°C. Grease and line 2 x 8 inch sandwich tins with baking parchment.
2. Put all of the cake ingredients into a large mixing bowl, and use electric beaters to whisk together until combined and smooth (around two minutes). The mixture should reach 'dropping consistency' (when a little of the mixture drops from a spoon by itself when the spoon is tipped), so add a splash of milk if it feels a little stiff.
3. Use a rubber spatula to scrape out your bowl and divide the mixture between the two tins. Bake in the middle of your oven for around 20 minutes, or until golden, well-risen and a skewer inserted into the centre comes out clean.
4. Turn the sponges out of the tins, and leave to cool on a wire rack. Now onto the icing…
5. Use a wooden spoon or electric whisk to combine the butter, icing sugar and vanilla bean paste. Do so for a couple of minutes until lovely, light and smooth.
6. Spread the buttercream on top of one of your cold sponges, spoon over a few generous dollops of our [Strawberry and Yorkshire Rhubarb Jam](https://www.fenwick.co.uk/food/food/jams-and-preserves/jam/strawberry-and-yorkshire-rhubarb-jam/2530012986101.html), then top with the second sponge and dust the top with a little icing sugar.
If stored in an airtight tupperware (and you exercise extreme self-restraint), this cake will keep well for about five days.
Plum Liqueur-Roasted Rhubarb Pavlova
We enjoy cooking with our Victoria Plum Gin Liqueur – sometimes, we even put it in the food. Gloriously pink and utterly British, our Roasted Rhubarb Pavlova is the perfect way to round off an alfresco spring supper. The perfect accompaniment? Another glass, of course.
200g caster sugar
4 egg whites
A pinch of cream of tartar
Large handful of fresh rhubarb, trimmed and cut into finger-length batons
1. Preheat your oven to 85°C, and line a flat baking sheet with greaseproof paper.
2. To make the meringue, whisk your egg whites and pinch of cream of tartar with an electric whisk (a [KitchenAid](https://www.fenwick.co.uk/brands/kitchenaid) is best) until stiff peaks form. You should be able to hold the bowl over your head and you hair remain unscathed. Add the caster sugar one teaspoon at a time and keep whisking until combined, and you have a thick, glossy mixture.
3. Pile the mixture onto your prepared baking sheet and use a spatula to sweep into a circle. Not too smooth! I like to keep some peaks in there for texture.
4. Bake for two hours for a slightly chewy middle – up to four hours if you prefer a crunchier texture.
5. Leave to cool completely on a wire rack. It will crack a bit as this happens – this is good as it adds texture.
6. Meanwhile, place your rhubarb on a lined baking sheet. Slosh over your [Gin Liqueur](https://www.fenwick.co.uk/food/wines-and-spirits/spirits/liquers/victoria-plum-gin-liqueur-50cl/2530012865147.html) (you may like to taste a thimbleful in the name of quality control), sprinkle over the demerara sugar, and bake at 180°C for about 20 minutes or until soft. Leave to cool in the tray completely.
7. Pour the delicious rhubarby-gin juices into a small saucepan and boil on a high heat until thickened to syrup texture.
8. Whisk together the cream, yoghurt and vanilla paste until lovely soft peaks form.
9. Assemble your pavlova by placing your cold meringue on your finest plate, spooning on the vanilla cream, carefully topping with the rhubarb pieces, then scattering with the hazelnuts, and drizzling with the syrup for a final flourish.