Blackcurrant Loaf Cake

Makes: 12 slices


150g self raising flour
100g pack ground almonds
175g butter, softened
150g caster sugar
2 medium eggs, beaten
Few drops almond essence
4 tbsp semi skimmed milk
150g Vintage Kitchen Blackcurrant Jam
25g flaked almonds


  1. Preheat the oven to 160°C, gas mark 3. Butter and line the base and sides of a 900g loaf tin with baking parchment.
  2. Tip the flour and ground almonds into a bowl and add the butter, sugar, eggs, almond essence and milk. Beat with a hand-held electric whisk for 2-3 minutes, until the mixture is light and fluffy.
  3. Spoon half the cake mixture into the tin, then spoon the jam fairly evenly over the top. Cover with the remaining cake mixture, then swirl the jam lightly through the mixture using a skewer. Smooth the top, then scatter the flaked almonds over and bake for 1-1¼ hours until firm to the touch. Leave to stand in the tin for 10 minutes, then remove and cool completely on a wire rack.
  4. Serve the cake with a well deserved cup of afternoon tea.

Raspberry Buns

Makes 12


200g self raising flour

100g butter or margarine

100g caster sugar

1 tbsp milk

1 pinch salt

1 egg

50g Vintage Kitchen Raspberry Jam


  1. Preheat the oven to gas mark 7, 425F.
  2. Grease and flour baking tray.
  3. Mix flour and salt in a large bowl.
  4. Rub in butter/margarine using fingertips.
  5. Stir in caster sugar and then make a well in the centre.
  6. Whisk eggs lightly and stir in with a wooden spoon, mix in the milk.
  7. On a floured board, knead the mixture and divide into 12 pieces.
  8. Shape each one into a round bun and place on the prepared baking tray.
  9. Make a hollow in the centre by gently pushing your thumb into the centre and then put the jam in the middle.
  10. Bake for 10-12 mins, until well risen and brown. Cool on a wire rack

Trifle with Apricot Jam & Cream

Serves 4


8 trifle sponges
2 tbsp Vintage Kitchen Apricot Jam
1 x 410g tin of apricot halves in light syrup
1 tbsp brandy
250g carton of fresh vanilla custard
100ml whipping cream, whipped to soft peaks
15g flaked almonds, toasted
8 large chocolate discs to decorate


You will need 4 serving dishes.

  1. Slice each trifle sponge in half horizontally. Spread the apricot jam over one half of each slice and sandwich together with the other half.
  2. Drain the tinned apricots, reserving a tablespoon of syrup from the tin, and chop the apricot halves into chunks.
  3. Arrange half the sandwiched-together trifle sponges in the base of the bowls and press them in. Pour over half the apricot syrup and half the brandy until all the sponge is soaked. Scatter the chopped apricots over the top.
  4. Repeat with another, final, layer of sponge, apricot syrup, brandy and apricots. Spoon over the custard, followed by the cream and decorate with the chocolate discs.

Summer Berry Pancakes

Serves 4


135g plain flour

1 tsp baking powder

½ tsp salt

2 tbsp caster sugar

130ml milk

1 large egg, lightly beaten

2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

To serve

Vintage Kitchen Summer Berries Jam

Mixed fresh berries


  1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
  2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
  3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). When the top of the pancake begins to bubble, turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick.
  4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
  5. Serve with a good dollop of raspberry jam & top with fresh berries.

Thin Cut Seville Orange Cake


For the sponge:
175g butter
175g golden, unrefined caster sugar
a large orange
3 large eggs
75g Vintage Kitchen Thin Cut Seville Orange Marmalade
175g self-raising flour
For the topping:
50g golden, unrefined caster sugar
2 tbsps orange juice


  1. Set the oven at 180°C/gas mark 4. Line a round cake tin (about 7cm deep).
  2. Put the butter and sugar in the bowl of a food processor and beat till pale and fluffy
  3. Finely grate the orange
  4. Break the eggs into a small bowl and beat them lightly with a fork. With the machine at moderate speed, pour in the beaten egg, a little at a time, beating thoroughly between each addition.
  5. Beat in the marmalade and the grated orange zest.
  6. Remove the bowl and fold in the flour with a large metal spoon. Do this slowly, firmly but carefully, till there is no sign of any flour. Gently stir in the juice of half the orange.
  7. Spoon into the lined cake tin, lightly smoothing the top. Bake for 40 minutes, checking it after 35 with a metal skewer. Leave to cool in the tin, then remove and cool on a wire rack.
  8. Drizzle the orange juice over the cake & sprinkle with a light dusting of caster sugar to finish.

Tangy Yoghurt & Granola Crunch

Serves 2


450g vanilla greek style yoghurt, or similar

4 handfuls of crunchy granola, (a variety with nuts works particularly well)

2 tablespoons Vintage Kitchen Pink Grapefruit Marmalade

40g almonds


  1. Simply layer up the serving pots with alternate layers of yoghurt, marmalade & granola.
  2. Store the pots in the fridge until you are ready to use them.
  3. Add the almonds on the top just before you are ready to serve.

Three Fruit Crostata

Serve 10



245g plain flour

113g sugar

1 teaspoon baking powder

1 egg

1 egg yolk

113g + 2 tablespoons butter softened


265g Vintage Kitchen Seville Orange, Lemon & Grapefruit Marmalade


  1. In a large bowl, gently whisk together flour, sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and softened butter cut into pieces.
  2. Mix together, then turn the mixture onto a slightly floured surface and work the mixture to form a soft dough (if dough is very dry then add an extra tablespoon of soft butter).
  3. Wrap in plastic and refrigerate for 30 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8″ thickness.
  4. Transfer to an ungreased pie dish ( 8″ pie dish /22 cm). Trim the dish of any extra dough.
  5. Fill the pastry shell with the marmalade, then with the extra dough make strips to create a lattice finish. Bake in pre heated oven at 350° (180°) for 30-35 minutes until golden.