Tuesday Treat #7 - Selasi Gbormittah

After announcing the most relaxed baker in the world, Selasi Gbormittah, on Friday we have a great recipe from the man himself.

The former GBBO contestant will be appearing at our Hardwick Hall Great Food and Drink Festival on Saturday 30th September, with Matt Tebbutt appearing on Sunday 1st October.


Selasi Gbormittah

Selasi Gbormittah


Chocolate Sponge:

80g unsalted butter
250g caster sugar
1 teaspoon vanilla essence with seeds
2 large eggs
40g cocoa powder
200g plain flour
3 tsp baking powder
240ml whole milk

Decoration and filling:

Tinned Cherries (stoned), keep some whole and slicesome in half. 
100ml kirsch
500ml double cream
40g icing sugar
½ jar cherry jam
100g dark chocolate, grated

You will need 8inch sandwich tin or 6 inch tin for 3 tiered cake.

Image courtesy of - http://www.itv.com/thismorning/food/selasi-cookery 

Image courtesy of - http://www.itv.com/thismorning/food/selasi-cookery 


  1. Cream the butter, sugar and vanilla together until pale and fluffy.

  2. Beat the eggs separately and gradually incorporate into the creamed butter and sugar until light and creamy.

  3. Add the sieved cocoa, flour, baking powder and milk and combine together well

  4. Pour into the prepared cake tins and bake in the pre-heated oven at 180c for 18-20 minutes until risen.

  5. Cover the drained tinned cherries in kirsch and put to one side.

  6. Whip the cream with the icing sugar until really stiff peaks and put into a piping bag and chill until needed.

  7. Pipe the cream onto one of the cakes and dollop over the cherry jam, cherries and sprinkle with plenty of grated chocolate. Sandwich the other cake on top. Pipe the remaining cream on top and dollop over a little more jam, cherries and sprinkle over the grated chocolate.

Make sure you have a go at the delicious looking recipe! 

Recipe from - http://www.itv.com/thismorning/food/selasi-cookery 

Markeaton Park - Cake Baking Competition!

Over the weekend of June 17th-18th, The Big Bake, sponsored by Lexus Derby and CDA, will take place at Markeaton Park.

Nancy Birtwhistle, John Whaite and Andrew Smyth, all former contestants on GBBO, will be joined by cake artist Molly Robbins at the show.

Come and see these fantastic bakers perform baking demonstrations throughout the weekend and take home some tips on how to avoid that dreaded soggy bottom.

But that’s not all… You can get involved too.

The Big Bake are looking for budding bakers to come along and take part in their fantastic competition that includes some great prizes.

On Saturday 17th June, successful applicants will be asked to bring along a homemade ‘Celebration Cake’ that features a decorative design that has the ability to wow our judges.

Sunday will be the ‘Cupcake Competition’, again, successful applicants will be required to bring along 6 identical cupcakes – these can be whatever flavour / design as long as they are all the same!

The lucky winner will be presented with a trophy, sponsored by Royal Crown Derby, as well as £200 worth of Lakeland Vouchers and a Big Bake Apron. Runners-up will get a £50 Lakeland voucher, a Big Bake Apron and some Bacofoil baking goodies including the new Non-Stick Structured Baking Paper.

The Big Bake is a fantastic family orientated event, with live baking demos, children’s entertainment, music and hot and cold food stands, there is certainly something for everyone to get involved with.

There will be a host of licensed bars around the grounds of Markeaton Park serving everything from lager, wines and real ales.

If you want to apply to feature in the ‘Big Bake’ competition, or you want to come along and see your favourite bakers, then visit www.greatfoodanddrinkfestivals.co.uk/markeaton-park for more information.

Tuesday Treat #6 - Candice Brown

We are delighted to have the current GBBO champion, Candice Brown, attending our 'Big Bake' event at Newstead Abbey in August. 

You'll be able to see Candice perform three cooking demos on Saturday 26th, with Rosemary Shrager on the Sunday and Gizzi Erskine on the Monday.

We are happy to present you with your 6th Tuesday Treat using a Candice Brown recipe this week.


CB Dish cover Ellis Parrinder CLEARED .jpeg


  1. For the marzipan, combine the almonds, caster sugar and icing sugar in a large bowl. Create a well in the middle and add the egg and almond extract. Stir until just combined. Knead briefly until the marzipan is smooth, adding more icing sugar if the mixture is too wet. Wrap in cling film and put in the fridge until needed.

  2. For the sponge, Preheat the oven to 180C/160C fan/Gas 4. Grease and line a 23cm/9in square deep baking tin with butter and baking paper.

  3. In the bowl of a freestanding mixer fitted with the whisk attachment, add the eggs, almond extract, lemon zest and sugar. Beat on a high speed for 7–10 minutes, or until the mixture is thick, smooth and trebled in size and the whisk leaves trails which sit on the surface of the mixture when lifted out.

  4. Sift a third of the flour over the surface and very gently fold into the mixture using a large metal spoon until combined. Repeat this process once more, then pour in the cooled, melted butter around the rim of the bowl and fold in with the last third of flour. Make sure the butter and flour are completely folded in, but be careful to keep as much air in the mixture as possible.

  5. Pour the mixture into the prepared tin and bake for 30 minutes until golden-brown and coming away from the edges. Allow to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely. Wrap in cling film and place in the freezer.

  6. For the fondant icing, tear the fondant into small pieces into the bowl of a freestanding mixer fitted with a paddle attachment. Add 100ml/3½fl oz water and the lemon juice gradually (you might not need it all) beating on medium speed until a thick pourable consistency. Add a drop of colour to the fondant, mixing thoroughly, until it is a pale lilac colour. Transfer to a bowl, cover with cling film and set aside.

  7. For the almond buttercream, beat the butter in a freestanding mixer fitted with a paddle attachment until smooth. Gradually add the icing sugar and almonds and beat until light and smooth. Add the almond extract, to taste. Cover and leave in a cool place.

  8. For the filling, mix the cherry conserve with the almond liqueur.

  9. Remove the sponge from the freezer and carefully trim the edges to straighten. Measure the cake and mark out a grid of 5 equal columns and rows on the surface of the cake (which will be cut later to make 25 squares of cake). Using a small knife, cut out a dip in the middle of each square – but be careful not to cut through to the bottom. Fill each hole with a little cherry conserve.

  10. On a surface dusted with icing sugar, roll out the marzipan to a square slightly larger than the cake and drape over, trimming the edges so it covers the top neatly. Place in the freezer for 10 minutes to set. Re-measure the 5 x 5 grid as before and cut the cake into individual fancies using a serrated knife.

  11. Using a palette knife smooth a crumb coat of buttercream around the sides of each sponge. Place in the freezer to chill for a minute. You may want to do a second coat to make very neat edges.

  12. Place a large cooling rack over a sheet of newspaper. Dip the chilled cakes into the lilac fondant to cover the sponges. Set the fondants onto the rack to drip dry.

  13. Place the remaining buttercream in a piping bag fitted with a medium star nozzle. Once the fondant is slightly set, pipe a small swirl of buttercream on top of each fondant fancy. Place half a fresh cherry on top of each swirl. Sprinkle each cherry with a little glitter, if using.

Recipe from: http://www.bbc.co.uk/food/recipes/cherry_bakewell_fondant_20118


For the marizpan

  • 100g/3½oz ground almonds
  • 50g/1¾oz caster sugar
  • 50g/1¾oz icing sugar, sifted, plus extra if the mixture is too wet and to dust
  • 1 free-range egg
  • ½ tsp almond extract

For the sponge

  • 75g/2½oz unsalted butter, melted, plus extra for greasing tin
  • 5 free-range eggs, at room temperature
  • 1 tsp almond extract
  • 1 unwaxed lemon, finely grated zest only
  • 150g/5½oz golden caster sugar
  • 150g/5½oz plain flour

For the fondant icing

  • 1kg/2lb 4oz ready-made white fondant icing
  • 1 lemon, juice only
  • violet food colour gel

For the almond buttercream

  • 150g/5½oz unsalted butter, softened
  • 225g/8oz icing sugar, sifted
  • 15g/½oz ground almonds
  • 1 tsp almond extract
  • violet food colour gel

For the filling and decoration

  • 100g/3½oz black cherry conserve
  • 1 tbsp almond liqueur
  • 200g/7oz fresh cherries, stones removed, halved
  • edible glitter (optional)


According to the NHS, obesity is expected to rise 73% resulting in half of us becoming significantly overweight by 2030; an unhealthy outcome that stems from learned behaviour in the home. A new business, ChewyMoon, is taking a small step towards changing this course.

ChewyMoon is a subscription snack box for kids between 4-10 years old, and customised according to a child’s age and activity. Their agenda is simple – to be your child’s first snack brand that makes it as much fun to learn about nutrition as it is to eat the snack. Healthy snacks are rarely engaging and engaging snacks are rarely healthy. Engagement, comprising taste, mouth-feel and visual-appeal often wins, while health takes a backseat.

“Parents need a radically different way of getting their children to eat healthy”, says co-founder Verena Klanner, a registered nutritionist with a background in child nutrition. “The best marketers in the world are junk food and drink companies, who are preying on kids with cleverly packaged look and feel. As parents, before introducing healthy snacks to children, we ought to introduce the ‘idea' of healthy, so that they are stimulated to demand for it from parents. You need to understand and speak to kids about nutrition in their lingo. The best part about Chewymoon is children learn about nutrition from an ape in a spacesuit rather than an adult droning on about healthy eating.”

Chewymoon is a four-dimensional land from where the ‘Moonas’, a bunch of crazy critters, travelled to earth to save kids from Professor Wolfberg, the ambassador for the junk food industry. Illustrated comics, collectable cards and toys depict the fight between the good and the bad.

Ingredients are sourced from select producers with a reputation for developing healthy foods. New snacks are then sampled and approved with groups of kids to measure their engagement. For £4.93 subscribers get five all natural snacks, together with a comic, collectable battle card and totem toy delivered through their letterbox. Customers can choose to receive a random selection of five snacks every week or choose from over 40 snacks that includes fruit-smoothie chips, pure fruit shapes, baked cheese, smoky coconut flakes to name a few. The snacks cover the entire spectrum – sweet and savoury, natural and baked, exotic and close-to-home. 

“The snack box is designed to capture kids’ imaginations, creating a formative impact on kids’ eating habits for later life”, says Laurence Thomas, Co-Founder of Chewymoon. “Suddenly your kids will love something that’s good for them. Kids never love something that’s good for them – they are kids!”, says Laurence.


Tuesday Treat #5 - Valentines with Gizzi Erskine

It's Valentines Day, so what better way to celebrate than a 'chocolate and orange truffle cake' by our recently announced chef Gizzi Erskine.

Gizzi will be appearing at Newstead Abbey for the 'Big Bake' on Monday 28th August, so why not get into the spirit by creating one of her stunning bakes in the comfort of your own home?


Gizzi Erskine - Photo cortesy of Jon Gorigan 

Gizzi Erskine - Photo cortesy of Jon Gorigan 

Image from: http://www.cookyourselfthin.co.uk/article/gizzi-erskine-recipes-chocolate-orange-truffle-cake.html

Image from: http://www.cookyourselfthin.co.uk/article/gizzi-erskine-recipes-chocolate-orange-truffle-cake.html


Put the orange in a microwave-proof bowl. Add 250ml water, cover with clingfilm and microwave on high for 20 minutes, turning halfway through (or simmer for 1 hour in a small saucepan). Leave to cool, still covered.

Heat the oven to 180C. Line a 20cm round spring form tin with baking parchment. Cut the orange in half and remove the pips. Put in the food processor with 3 tbsp of the orangey liquid left in the pan and blitz to a smooth purée, scraping down the bowl a couple of times. Add the sugar, melted chocolate, almonds, egg yolks and baking powder, and whizz again to mix thoroughly. Tip into a large bowl.

Beat the egg whites until stiff, but not dry, and fold into the chocolate mixture. Spoon into the lined tin. Put the tin on a baking sheet, then in the oven. Bake for 50 minutes, covering with a piece of foil or baking parchment halfway through to stop the top burning. Cool in the tin.

To make the icing mix the melted chocolate and orange zest It will start to seize so mix in the honey and it will go shiny again. Transfer the cake onto a plate or stand then simply ice the top.


  • 1 whole orange
  • 125g fruit sugar
  • 190g 70% dark chocolate, melted
  • 100g ground almonds
  • 3 free range eggs, separated
  • ½ tsp baking powder

For the icing

  • 145g 70% dark chocolate, melted
  • zest 1 orange
  • 3 tablespoons honey






If you want to find out more delicious recipes from Gizzi Erskine, this one being from her Cook Yourself Thin website, just visit www.cookyourselfthin.co.uk. You can also find out more about our 'Big Bake' events by visiting our Markeaton Park page or our Newstead Abbey page. 

Tuesday Treat #4 - Nancy Birtwhistle

This week we have one of Nancy Birtwhistle's recipes to share with you lovely lot! Nancy will be at our Markeaton Park 'Big Bake' event in June, so why not try one of her delicious recipes in the comfort of your own home?

Today we are sharing Nancy's 'Chocolate and Strawberry No Bake Cheesecake' with you and we must say that it looks beautiful! 


Image (C) Nancy Birtwhistle - www.nancybirtwhistle.co.uk

Image (C) Nancy Birtwhistle - www.nancybirtwhistle.co.uk


For the base

60g butter

200g Plain chocolate digestive biscuits

50g toasted chopped nuts

A good pinch ground star anise


For the filling

250g Mascarpone cheese

150ml double cream

2 eggs separated

125g caster sugar

3 gelatine leaves

3 tbsp dried strawberry powder mixed with water to make a paste or 4 tbsp thick strawberry puree (the type you can buy to pour on ice cream etc)


23cm loose bottomed cake tin base lined with greaseproof paper.

Fresh strawberries for decorationand chocolate curls

Make the base by melting the butter in a medium saucepan then adding the nuts and the biscuits which have been crushed and the star anise.  To crush the biscuits I put them in a freezer bag then break the biscuits using the end of a rolling pin.

Transfer the crumb mix into the bottom of the cake tin and smooth it down with the back of a spoon.  Chill whilst you make the filling.

To make the filling :-

In a bowl cream together the mascarpone cheese and double cream which has been whisked to soft peaks. 

Put the gelatine leaves in a jug of water and leave to soak.

Over a pan of simmering water whisk the egg yolks with 80g caster sugar until you have a mix which is thick and straw coloured.  Put egg yolks and cheese mix together.

Whisk the egg whites until stiff and use the remainder of the sugar.  Fold the egg whites into the mix of egg and cheese.

Take the gelatine leaves from the water and drop them into a small pan and heat very gently until all is dissolved.  Do not allow to boil.  Stir this into the cheesecake mix.  I then add the fruit puree but stir just a couple of times so that you have a ripple effect running through the mix.

Turn the mix into the prepared tin and smooth over.    Put the whole lot into the fridge and leave for several hours but preferably overnight.

To decorate :-  this is where you can really go to town if you want to.  Fresh fruits, chocolate curls, a little thickened strawberry puree drizzled over, dredge of icing sugar – lots of possibilities.

I will have decorated mine with a strawberry glaze which is simply 100ml fruit puree and 100ml sugar syrup mixed together and 2 gelatine leaves added.  This is poured over the cheesecake when it has set. Pour the glaze over just to cover – you may only need about 100ml.  Leave to set for an hour or two then decorate with fresh fruit and chocolate trimmings.

If you want to find out more delicious recipes from Nancy Birtwhistle, then be sure to visit her website by going to www.nancybirtwhsitle.co.uk/recipes. You can also find out more about our 'Big Bake' events by visiting our Markeaton Park page or our Newstead Abbey page.