Southern sausage breakfast cake

A savoury breakfast with a twist!


  • 454g Maple Sausage

  • 1/2 Yellow Onion, diced

  • 225g Red and Yellow Peppers, chopped

  • 300g Flour

  • 1 Tablespoon Baking Powder

  • 2 Tablespoons Shortening

  • 1/4 Teaspoon Pepper

  • 3/4 Teaspoon Salt

  • 150g Mexican Shredded Cheese Blend

  • 1 egg, beaten

  • 100g Buttermilk

  • 75g Sour cream


  • 1/4 Cup Maple Syrup

  • 1/4 Cup Butter


  1. Preheat the oven to 350 degrees.

  2. Spray an 8×9″ baking pan with nonstick spray.

  3. In a skillet over medium heat, add the sausage and cook until browned, stirring occasionally to break up the meat, about 3-5 minutes.

  4. Remove to a mesh strainer in the sink to allow the grease to drain off.

  5. Place the skillet back on the burner, no need to wash it first, add a drizzle of oil and the onions and peppers.

  6. Cook, stirring occasionally for 3 minutes or until the onions are soft and translucent.

  7. Remove to a plate to cool.

  8. In a bowl, add the flour, baking powder, shortening, pepper and salt.

  9. Using a pastry cutter or fork, blend the shortening into the flour.

  10. Add the cheese and mix.

  11. In a small bowl, whisk the egg, buttermilk and sour cream.

  12. Create a well in the middle of the dry ingredients and add the egg, buttermilk and sour cream.

  13. Add the sausage and peppers on top and stir until just combined.

  14. Spread the very thick, sticky batter into the baking dish and bake for 40-45 minutes or until set in the middle and golden brown.

  15. Meanwhile, melt the butter and maple syrup together and set aside.

  16. Remove the cake from the oven and allow to cool for a few minutes then pour the sauce all over the top and serve immediately.

Recipe from here

Back to Staff Page

Sausage breakfast cake

sausage cake.jpg

It really just tastes like a spice cake with nuts and raisins - you can't really taste the sausage in it, except it does make it a coarser texture. Serve with coffee. It keeps you full on a cold morning!


Serves: 12 

  • 450g pork sausage

  • 325g dark brown sugar

  • 300g caster sugar

  • 2 eggs, beaten

  • 375g sifted plain flour

  • 1 teaspoon baking powder

  • 1 teaspoon bicarbonate of soda

  • 1 teaspoon ground ginger

  • 1 teaspoon nutmeg

  • 1 teaspoon cinnamon

  • 1 teaspoon allspice or cloves

  • 235ml brewed coffee

  • 145g raisins

  • 120g walnuts, chopped


Prep: 20min   Cook: 1hr30min Ready in: 1hr 50min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm cake tin. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry.

  2. In large bowl, combine sausage, brown sugar and caster sugar. Stir until mixture is well blended. Add eggs and beat well.

  3. In a separate bowl, sift together flour, ginger, baking powder and spices.

  4. Stir bicarbonate of soda into coffee.

  5. Add flour mixture and coffee alternately to sausage mixture, beating well after each addition. Fold raisins and walnuts into cake batter.

  6. Pour cake batter into the greased cake tin. Bake at 180 C / Gas 4 for 1 1/2 hours or until skewer inserted into cake comes out clean. Cool in pan 15 minutes, then turn out onto a wire cooling tray.

Back to Staff Page

How to make classic Spanakopita

YUM, yum! With another great bake-off under our belts (thanks to Adam and Sinead), here is how to make classic Spanakopita: perfect for a pack-lunch, weekend picnic, or anytime perhaps! The picture below is BIG so you can truly appreciate this tasty recipe :O)


What is Spanakopita?

A Greek savory pastry. The traditional filling comprises chopped spinach, feta cheese, onions or scallions, egg and seasoning. The filling is wrapped in filo pastry with butter or olive oil. Read more about the tradition of this tasty dish here.  I personally liked our bake-off version which had fresh herbs and leeks added to the mixture. 

How To Make Classic Spanakopita

Makes 12 servings

What You Need


  • 3 tablespoons extra-virgin olive oil, Greek or another good-quality, fruity variety preferred
  • 1/2 large Spanish or yellow onion, peeled and chopped into 1/2-inch pieces (about 1 cup)
  • 1 shallot, peeled and diced (about 2 tablespoons)
  • 6 cloves garlic, peeled, cut in half and grated, any green centers discarded
  • Juice and zest of 1 lemon
  • 2 pounds baby spinach, roughly chopped, any thick stems removed
  • 4 to 6 fronds fresh dill, finely chopped (about 2 teaspoons)
  • Leaves of 3 sprigs fresh marjoram or oregano, chopped (about 2 teaspoons)
  • Leaves of 3 sprigs fresh thyme, chopped (about 2 teaspoons)
  • 12 ounces(2 cups) crumbled feta cheese
  • 7 large eggs, lightly beaten 

For the crust:

  • 1 cup (2 sticks) salted butter
  • 1/4 cup extra-virgin olive oil, Greek or another good-quality fruity variety preferred
  • 6 dried or 3 fresh bay leaves
  • 1/2 pound frozen filo dough, defrosted in the refrigerator

Instructions on how to make it can be found here.  There are also some useful hints and tips for when you make it for the first time. Enjoy! 

Back to Staff Page

Apricot & Almond Truffles

No added sugar, dairy or gluten!

This recipe is taken from 'Energy Balls' by Sophie Ryan.

This recipe is taken from 'Energy Balls' by Sophie Ryan.


  • 150g (5oz) almonds
  • 150g (5oz dried apricots
  • 75g (30z) raisins
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon boobab powder (optional)
  • 1 tablespoon coconut oil
  • 1 tablespoon desiccated (shredded) coconut
  • 1 tablespoon water (optional)
  • Extra coconut for rolling


Place all the ingredients into a food processor and mix until chunky and sticky. Scoop out a spoonful of mixture and roll it into a ball. Repeat for the remaining mixture. Scatter some coconut on a plate and roll the balls in it. Store them in an airtight container. 


Back to Staff Page

Very tasty Indian potato raised pie!


Thank you to Emma McD and Jonathan Crossley for their amazing vegi bake-off creation. In terms of the 'yum barometer', their were lots of appreciative sounds at this morning's MMM!

The recipe is based on one from Chetna Makan who starred on the Great British Bake Off.  Here is the recipe link for all those people that would like to recreate it at home!


Back to Staff Page



Recipe: Vegan millionaire's bars

millionaire bars.JPG

Thanks to Jonathan C who made some delicious vegan millionaire bars for this week's Monday morning bake-off! Here is a link to the recipe, in case you fancy replicating at home! 

These vegan, gluten-free chocolatey treats with dates, cashews and maple syrup are just as sticky and moreish as the original Millionaire's shortbreads.

Recipe courtesy of BBC good food. 

Back to Staff Page


Enjoy delicious gluten free lime drizzle cake



175ml (6 fl oz) sunflower oil
175g (6 oz) caster sugar
2 large eggs
finely grated zest and juice of 1 lime
125g (4½ oz) ground almonds
25g (1 oz) desiccated coconut, plus 1 tblsp
75g (3 oz) polenta
½ tsp g-f baking powder

75g (3 oz) caster sugar
shredded zest and juice of 2 limes


 1. Line the base of a 20cm (8in) spring release cake tin with baking parchment and lightly grease the sides.  Preheat the oven to 180°C/350°F/Gas Mark 4.

 2. Whisk together the sunflower oil, caster sugar, eggs, and zest and juice of 1 lime, then fold in the ground almonds, 25g (1oz) coconut, the polenta and baking powder.  Spoon mixture into tin and bake for 50 minutes in the centre of the oven or until a skewer inserted into the centre comes out clean(ish).

 3. While the cake is baking, make the syrup.  Place the sugar and lime juice in a small saucepan and heat gently until the sugar dissolves.  Bring to the boil and cook for 1 minute or until syrupy.  Remove from the heat and add the lime zest.

 4. Loosen the cake from the tin by running a knife around the edge.  Skewer the cake all over and drizzle with the syrup while it is still warm.  Sprinkle with the remaining coconut.  Allow the cake to cool, then release from the tin.  To serve, cut into wedges.

Back to Staff Page