Tasty Treats: Try our Fenwick Food & Drink Recipes

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.

**METHOD** 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)?

**METHOD** 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.

**METHOD** 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.

Wanting more? Head to Catie's Instagram, [Not Just A Pretty Plate](https://www.instagram.com/notjustaprettyplate/), for more great recipes.