Recipes Ryedale


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Auntie Lilly’s Apple and Blueberry Loaf Cake

Blueberry and Apple loaf cake

125 grams butter (chilled, diced, plus extra for greasing
225 grams plain flour
1 tsp baking powder
175 grams golden caster sugar
2 large eggs (lightly beaten)
1 large apple (eating apples are best, peeled, cored and thinly sliced)
4 small handfuls of blueberries

Preheat the oven to 190ºC. Grease with butter a medium loaf tin .

Sieve the flour into a mixing bowl with a pinch of salt and add the butter. Whizz with a handheld whisk/electric whisk/stand alone mixer until it resembles breadcrumbs. Add the sugar and eggs and whiz again to make a smooth mixture.

Gently fold (mixing gently) the blueberries into the mixture

Spoon half the cake mixture into the loaf tin, then scatter with the sliced apples. Spoon over the remaining cake mixture.

Bake for 1 hour, or until risen and firm. To test it, insert a skewer/tooth pick into the centre – it should come out clean.

Leave to cool completely,

Slice, Gobble up and enjoy x

With thanks to Auntie Lilly

Auntie Lilly’s Chocolate Covered Cake Pops

Made with leftover Easter Eggs!!

What you need….

  • 120g unsalted butter, softened
  • 150g unrefined caster sugar
  • 1tsp vanilla extract
  • 2 free range eggs, at room temperature
  • 180g self-raising flour
  • 4tbsp milk, at room temperature
  • 1 tub of vanilla frosting (available at all supermarkets)
  • 400g left over hollow Easter eggs


To make the vanilla cake :
1.    Preheat oven to 180C, gas 4.
2.    Lightly grease and flour a 25cm round cake tin or a 20cm square cake tin.
3.    Cream the butter and sugar until it turns pale and fluffy – about 5 minutes. Mix the vanilla extract into the creamed butter and sugar.
4.    Add the eggs, one at a time, mixing well between each addition. Add half the flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.
5.    Pour the mixture into the already prepared tin and bake for 35-45 mins, or until a cocktail stick inserted into the centre of the cake comes out clean. Once baked, leave the cake to cool on a wire rack.

Crumble the cake thoroughly in a large mixing bowl. It’s best to do this by hand as it gives a finer crumb, but you can also use your food processor. You may want to remove the crusts of the cake with a sharp kitchen knife first to avoid any lumps.

Once you have crumbled the cake take a teaspoon of the icing and mix it in, slowly but surely the crumble mixture will come together, keep adding a little of the icing at a time (If you add too much it goes all sticky and hard to work with).

Wrap the mixture in cling film and chill for at least 1 hour. The mixture should be firm but not too hard when it’s ready to work with.

Break off a small piece of the mixture about the size of a ping-pong ball and roll into a ball with your palms. It doesn’t have to be perfect. Place each ball on a tray lined with baking paper. Refrigerate for 15-20 minutes, or until they are firm.

Meanwhile, prepare your left over Easter eggs. Place the eggs in a bowl over a pan over boiling water. Stir gently until you get a smooth chocolatey mix.

Take a lollipop stick and dip one end about 20cm deep into the melted chocolate. Immediately insert the stick into the top centre of each cake ball about halfway through. Don’t insert it too deep or too shallow. Place on a tray lined with baking paper to set. It should take 1-2 minutes for the chocolate to set.

To dip cake pops, make sure the bowl is deep and quite full with chocolate so you don’t need to tilt it. Hold an undipped cake pop by the stick and dip fully into the chocolate. When dipping, be sure to cover right to the top of the stick to secure the pop in place

You can either decorate with sprinkles or sugar decorations before the chocolate has set or leave the cake pops to dry completely if you’re making a more elaborate design.

With thanks to Auntie Lilly

Chocolate Cupcakes with Dark Chocolate Frosting

For those of you that have a cupcake machine! I was given one and found this was a great recipe.
Makes 14

For the cupcakes:
60g/2oz caster sugar
60g/2oz unsalted butter, softened
1 egg
45g/1.5oz self raising flour
15g/0.5oz cocoa

For the frosting:
60g/2oz dark chocolate
100g/3.5oz mascarpone, room temperature

1. In a bowl, cream together the butter and sugar until pale. Add the egg and beat until thoroughly combined.
2. Sift the flour and cocoa into the bowl and fold into the mixture until almost smooth.
3. Line the cupcake holes with cake cases and spoon the mixture equally between them. Bake for 8 to 9 minutes. When the cakes are ready, turn them out onto a wire rack to cool.
4. Whilst the cakes are cooling, begin to make the frosting by melting the chocolate in a bowl over a pan of gently simmering water. Stir until the chocolate has melted smoothly.
5. Remove the bowl from the heat and let the chocolate cool slightly. Gently stir the mascarpone into the cooled chocolate until thick and creamy. Pipe or spoon the frosting onto the cooled cakes.

Recipe with thanks to Lakeland

Easy Chocolate Chip Cookies

Prepped and cooked in under 30 minutes!

225g caster sugar
300g plain flour (sifted)
200g butter (melted)
1 tsp vanilla extract
A pinch of salt
1 egg
100 – 200g chocolate chips

  1. Preheat oven to 160 C
  2. Add the sugar and melted butter in a bowl and mix (a wooden spoon is fine)
  3. Sift the flour, baking powder, vanilla and salt together. Add to the sugar and butter mixture. Add the chocolate chips
  4. Mix together with your hand. Once you get a dough texture, add the egg and knead using your hand
  5. Prepare a baking tray with baking patchment. Take some dough, roll into a ball and flat onto the tray. Keep small and apart as they will spread
  6. Place in the oven and bake for 10 – 20 mins. The bigger the cookie, the longer they will take.
  7. They are ready when the edges are a bit golden

They taste fantastic!

Kate’s Easy Peasy Chocolate Cake

6 oz Flour,

6 oz Margarine

6 oz Sugar

3 Eggs

Chocolate powder

This easy cake always comes out great!

Chocolate icing (Butter icing is my favourite – butter, icing sugar and chocolate powder with splash of boiling water) and decorate top as you wish!

I’m not a timer type! I would probably say about 35 to 40 mins but I test it with a skewer and if it comes out clean it’s done! At 180 degrees centigrade

Good luck and enjoy x

Orange and Almond Cake

A bestseller and gluten free too!


200g softened and diced butter,
275g caster sugar,
Finely grated zest of 2 oranges,
Finely grated zest of 1 lemon,
350g ground almonds.

For the syrup
75g caster sugar,
Juice of 2 oranges and 1 lemon.

Prepare the tins
Preheat the oven to 160 degrees Celscius (fan), 325 degrees fahrenheit, gas mark 3.
Line the base of the tin with a disc of baking parchment, grease the sides  with butter or vegetable spread.

Making the mixture

  1. Using an electric food mixer or hand held beater, cream the butter until soft.
  2. Add the sugar, lemon and orange zest and beat until the mixture is light and fluffy.
  3. Beat in the eggs, one at at time, before stirring in the ground almonds.
  4. Tip the mixture into the prepared tin and bake for 55-60 minutes, until a skewer inserted  into the centre of the cake comes out clean.
  5. While the cake is cooling in the tin, make your syrup.
  6. Pour the lemon and orange juice into a saucepan, add the sugar and bring to the boil, stirring to dissolve the sugar. Boil for about 10 minutes or until the liquid has thickened to a syrup consistency.
  7. Make 10-15 skewer incisions into the top of the cooled cake, then gradually pour the boiling syrup over the cake so it absorbs the syrup evenly and becomes deliciously moist.
  8. Cut into slices and ENJOY!

Recipe courtesy of Fryton Catering Coffee House (featured in the July 2017 newsletter)

Nunnington Studios, Low Farm, Nunnington. YO62 5UR.
Phone: 01439 748558
Facebook: Fryton Catering Coffee House

The Yummiest Scones


350g Self Raising Flour
Pinch of Salt
1 teaspoon Baking Powder
85g Unsalted Butter
3 tablespoons Caster Sugar
175ml milk
Jam and Cream

Preheat the oven to 200°C

Tip the flour and butter into a large mixing bowl and combine until the mix resembles breadcrumbs. Add in the sugar.  Once the dry ingredients are all combined make a dip in the middle of it (this is called a well), and pour in the milk, quickly mix everything together (use your hands – it gets VERY sticky).  Mix until the dough comes together.

Scatter some flour onto a work surface and tip the dough out.  Cover both the dough and your hands with more flour and roll the dough around the surface until it is smooth and looks like a ball. Pat down until it is about 4cm deep.

Take a round cutter (or a glass) and push into the dough, do this a few more times till you have roughly 4 ‘scone’ rounds.  By now you’ll probably have to gather all the remaining bits and cut out another lot of rounds.

Place the scones on a baking tray and place in the middle of the oven for 12 mins (until they go golden)

Eat with lashings of jam and cream.

With thanks to Aunty Lilly