September 16, 2016By Jurys Inn ECook Book

Also known as speckled bread, Bara Brith is a Welsh fruitcake made traditionally with currents, raisins, and fruit peel.

September 9, 2016By Jurys Inn ECook Book

August 26, 2016By Jurys Inn ECook Book

Cranachan is a dessert that hails from the land of scotch whisky, using a liberal amount of the warming drink in the recipe. A traditional dish that also has honey, oats, and fresh raspberries, cranachan is a simple but very popular Scottish dessert…

August 19, 2016By Jurys Inn ECook Book

With the earliest mention of the recipe for the Liverpool Tart dating back to 1897, a revival in 2006 aimed to make the dish as well-known as the Eccles Cake or Bakewell Tart.

Famous for its use of whole boiled and minced lemons, the tart might be seen topped with a cut out of the famous Liver Bird, the symbol of the tart’s namesake city

August 12, 2016By Jurys Inn ECook Book

Hailing from Eccles in Greater Manchester, Eccles Cakes are small and made from pastry rather than batter or dough.

Filled with juicy currants, fruit peel, and a few spices, these cakes are delicious served with a nice cuppa.

August 5, 2016By Jurys Inn ECook Book

The origin of the apple cake is unclear, as it has been attributed to both Dorset and Somerset. One thing is clear, however – the recipe is a West Country classic…