It's coming up to that time of year again when our thoughts turn to ghosts, ghouls and bumps in the night.

Here at Dormouse we have been dreaming up some fantastic ideas for an atmospheric afternoon tea - after dark. Here are some of our evilest ideas...

Devilish Decorations

Carved pumpkins or gourds, black tea lights and a spooky soundtrack (think Evanescence or Mike Oldfield) all set the scene. Send out your invitations written in blood (red pen) and seal with wax.

Sand-witches and Sinful Savories

Why not try dirt and worm sandwiches aka prawns in marie rose sauce served in German black bread.

Or serve deviled egg eyes - cut 6 cold boiled eggs in half, mix yolks with 1tsp dijon mustard, 4tbsp mayo and mash with a fork, refill eggs. Make pupils out of black and green olives by cutting a ring of green olive and placing a dot of black olive in the middle and placing on the egg yolk. For a blood shot sprinkle with paprika for a blood shot look.

Poisionous puddings

Devils food cake would go down a treat alternatively spiced pumpkin cake is a great way to use up all your lantern inners.

Or make ghoulish cupcakes by making minicakes to your favorite recipe and smothering them in white roll out icing, decorate with black icing to make ghosts and spiders etc.

The Beast's Beverages

Hot or iced tea with a few drops of red food colouring served sans milk can be subsitituted for blood for the Vampires amongst you, serve in goblets for authenticity.

Alternatively make a witches brew by mixing cranberry and orange juice and popping in a few jelly lizards, frogs and snakes.

Don't have nightmares, eat well! Mwa ha ha haaa ...

I wonder if like us you have been watching Nigella Lawson's new series Nigellissima?


In case you haven't, the Domestic Goddess has been presenting dishes that are not quite Italian but are in the spirit of Italian cooking with Nigella's trademark touches.

When I was a girl, one of my favorite games to play with my childhood friends was cowboys and indians. Yee harring on horses and making oo-oo-oo  red indian sounds depending which particular side we were on that day. 

  

Have you heard of Amy Atlas?  If you haven't you are bound to do soon she is responsible for a new craze sweeping the US, Dessert Tables.


Mainly seen in the wedding industry but beginning to gain popularity for birthday parties, baby showers and the like, her creative spreads present a variety of desserts beautifully displayed on a theme.  They create a real wow factor and are a practical way of catering to a range of tastes.

Up high, in the hills of Saddleworth, we live in disputed territory. One camp says we are Yorkshire the other Lancashire. We don't want to get into a public debate about such things but you can read more about this here

However this is not what we had in mind (and neither the War of the Roses) when we set to, to make a strawberry jelly and vanilla blancmange. It just happens that our new mould is in the shape of a Tudor style rose!

It is the first time we have made either dessert and were amazed how surprisingly easy it was. We were keen to try out some interesting real strawberry powder that we were given to trial by Healthy Supplies who are specialists in healthy food and ingredients. The powder was completely pure powdered dried strawberries with no added colours, flavourings or preservatives.They are a natural way to add colour and flavour to food and can be sprinkled into or onto all sorts of recipes, including:

Ice cream or yoghurt.
Jelly or ice-lollies.
Milkshakes or smoothies.
Meringue or dough mixtures.
Sweet or savoury sauces.

Here are the recipes we followed:

Strawberry Jelly

What you need:

1 pint of strawberry 'juice'
2 tablespoons caster sugar
5 leaves of gelatine

The team at Dormouse and The Teapot were thrilled to receive a delivery of TOTAL Greek yoghurt the other day courtesy of FAGE.

We are already big fans of TOTAL and often use yoghurt as a low fat tasty alternative to cream or crème fraiche in cooking. We have never tried at baking with it however and inspired by the classic Greek yogurt cake (Yaourtopita) we had a go at whipping up a gorgeous orange and clove cake for tea time.

The end result was simply delicious, the cake had a moist crumb and the rich flavors of cloves and tangy citrus were lovely. It was not too sweet and so was perfect with afternoon tea and even breakfast (yes we love cake that much!)

Here's the recipe if you would like to have a go yourself...

Orange and Clove Cake

What you need:

For preparing the cake tin
1 tablespoon butter, for greasing cake tin
1 tablespoon plain flour, for flouring pan

For the cake
250g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cloves
1/4 teaspoon salt
50g sugar
2 tablespoons grated orange zest
2 tablespoons lemon zest
6 tablespoons honey
3 eggs
1 teaspoon vanilla extract
80ml extra virgin olive oil
350g TOTAL Greek yoghurt
2 oranges, cut in sections, drained of juice

Today is the last Sunday before Advent and yes that means it's Stir Up Sunday, traditionally the time to make your Christmas puddings. With a month to go to the big day there's plenty of time for the fruit (and booze) in the pudding to mellow and mature giving you a delicious result.

It is customary for each member of the family to stir the mixture whilst making a wish, you are supposed to go from East to West to honour the Three Wise Men.

Here is a lovely recipe which will make two good-sized puddings that serve 6 - 8 people. Don't forget the sixpence!

Dormouse Christmas Pud

What you need

Fruit:
340g sultanas
340g raisins
225g currants
110g candied peel, chopped

Other Ingredients:
225g golden caster sugar
225g vegetarian suet
110g plain flour
110g white breadcrumbs
55g flaked almonds (optional - if you leave these out just add a little more fruit)
1 lemon, zest only
5 medium sized free range eggs, beaten
1 level tsp ground cinnamon
1 level tsp mixed spice
5g/1 level tsp freshly grated nutmeg
pinch of salt
150ml brandy or rum

How to make the pudding

The night before

Soak the sultanas and raisins in strong cold tea overnight. This really plumps up the fruit and gives the pudding a great richness. Just cover the fruit with cold tea and then put a tea towel over the bowl and leave it for 12 to 24 hours in a cool dry place.

On Stir Up Sunday

1. If you soaked the fruit in tea overnight now is the time to drain it. Tipthe fruit into a colander and leave it to drain for 30 minutes while you weigh out the other ingredients.
   
2. Grease 2×1.2 litre (2 pint) pudding basins with a little butter.
   
3. Mix together all the dry ingredients.
   
4. Stir in the eggs and brandy and mix well. The mixture should now be rich and sticky; if it seems wet and runny mix in a little more plain flour
   
5. Spoon the mix into basins. Put a circle of greaseproof paper and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.
   
6. Put the basin in a large pan on an inverted saucer on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam for 6 to 7 hours.
   
7. Allow the puddings to cool down overnight.
   
8. The next morning store the puddings in a cool cupboard until Christmas Day.

On Christmas Day

1. You need to repeat the above cooking process for at least two hours.
   
2. When you are about to start serving the main course take the pudding off the heat and let it cool for 20 to 30 minutes before serving.
   
3. Serve with Rum Sauce, Brandy Butter, custard, cream or ice cream

October is a fabulous season for squashes and pumpkins just perfect for making soups and stews. If you are looking for a sweet alternative however, here is a lovely recipe for a gorgeous moist and spicy cake perfect with afternoon tea or a cuppa.

Yummy halloween pumpkin cake with luscious lemon cream-cheese frosting

Pumpkin cake ingredients

1 ½ cups sugar

1 cup vegetable oil

4 medium eggs

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon mixed spice

1 teaspoon baking powder

1/2 teaspoon salt

2 cups cooked mashed pumpkin

Lemon cream cheese frosting (see below)

To make the pumpkin cake

Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well.

Sift dry ingredients intoa separate bowl; stir into oil mixture, beating well.

Stir in pumpkin puree.

Pour batter into two greased and floured 9-inch round layer cake pans.

Bake at 350° for 35 to 40 minutes.

Turn out onto racks to cool.

Make lemon cream cheese frosting

Lemon cream cheese frosting ingredients

250g cream cheese at room temperature

Rind of 1 non waxed lemon

Juice of one lemon

Sifted icing sugar (to taste)

To make the lemon cream-cheese frosting

Combine all ingredients in large mixing bowl; beat well until smooth.

Fill pumpkin cake with lemon cream cheese frosting.

Serve with a nice cup of tea (in a Dormouse and The Teapot tea cup)

It's the holidays and the Dormouse Team are feeling happy and homely and have been busying themselves in the kitchen whipping up lots of lovely seasonal treats.

Today it has been Easter bunnycakes although these are sometimes known as butterfly cakes we think the pointy bits look like rabbit ears, light and lemony they are perfect for your Easter afternoon tea. As well as tasting delicious, they are also pretty simple and easy to make so all the family can join in*

Lovely Lemony Bunnycakes














Heres what you need:

British organic, freerange or local is always best.

For the buns

115g/4oz self raising flour
1/2 tsp baking powder
115g/4oz caster sugar
115g/4oz softened unsalted butter
2 eggs lightly beaten
Finely grated rind of 1/2 lemon
2 tbsp milk

For the buttercream
85g/3oz softened unsalted butter
115g/4oz icing sugar
2-3 tbsp lemon juice (to taste)

How to make them:

Preheat your oven to 190C/375F/gas mark 5. Put 12 paper baking cases in a bun tray or 12 double layer baking cases on a tray (we use reusable silcone cases).

Sift the flour and baking power into a large mixing bowl. Add butter, eggs, sugar, lemon rind and milk. Using an electric hand whisk beat together until smooth. Spoon into cases.

Bake the buns in preheated oven for 15 -20 minutes until well risen and golden. Remove from oven and transfer to a wire rack to cool.

Meanwhile make the buttercream. Put butter in bowl and beat with electric hand whisk until fluffy. Add lemon juice and sift in icing sugar beat together until smooth and creamy.

When the buns are cold use a serrated knife to cut a circle from the top of the cakes and cut in half (to make the ears)*. Put a teaspoon of the buttercream in the hole and then gently press the 2 semi circles into it at an angle. *Only adults should cut out the ears.















Happy Easter to you all, from the Dormouse Team!