How to Bake our Afternoon Tea Classic Lemon Drizzle Cake

Our Lemon Drizzle cake is a sweet and tangy highlight of our indulgent afternoon tea. This citrus-scented morsel is light, fluffy and guaranteed to put some zing into your afternoon!

Our hardworking chefs wanted to share the recipe with you so that you can enjoy it at home. Serve with a pot of loose leaf tea and enjoy in the sunshine.

Ingredients

  • 180g Caster Sugar
  • 180g Butter
  • 3 large eggs
  • 45ml Milk
  • 206g Self Raising Flour
  • 7.5g Baking Powder
  • Pinch of Salt
  • Zest of two Lemons

For the Syrup

  • Juice of two Lemons
  • 131g Granulated Sugar
  • Zest of 1 lemon for decoration optional

Method

Line a rectangular oven pan with baking paper. Approx size 28cm x 18cm and at least 4cm high.

In a mixing bowl, combine the butter and sugar and cream until light and fluffy. Add the zest of the lemons and slowly add the eggs one by one whilst continuing to beat well. Add the milk.

Into another bowl sieve the baking powder, flour and salt together. Gently fold this mix into the butter, sugar and egg mix.

With a palette knife spread the cake mix out evenly into the pan. Bake at 160 degrees Celsius for about 20 minutes until golden brown. Leave to cool for ten minutes.

Squeeze the juice from the lemons and combine with the granulated sugar mix this well and spoon evenly on to the top of the cake and leave to cool.

Cut into portions when cool and decorate with thin strips of lemon zest.

 

So there you have it – the essence of sweetness and simplicity! Why not come in and enjoy our full afternoon tea for yourself?

Our British Pie Week Recipe: Smoked Ham Hock and Chicken Pie

We’ve had a fantastic British Pie Week here at Perkin Reveller, but all good things must come to an end! However, to keep the pie magic going a little longer, we thought we’d share one of our recipes.

This splendid pie serves 10 people, making perfect for a springtime family Sunday lunch. Serve with mash and curly kale and, if this week is anything to go by, you’ll be guaranteed some very happy guests.

If you’re averse to mushrooms, why not try substituting with a layer of leeks sweated down in butter?

Smoked Ham Hock, Chicken and Portabello Mushroom Pie (Makes 10 portions)

For the Filling

  • 600g smoked ham hock
  • 600g boned weight of chicken thighs, skinned
  • 400ml chicken stock
  • 400ml ham stock
  • 20g chopped parsley
  • 300g portabella mushroom
  • 1 onion, chopped finely
  • 30g butter
  • 10gSalt
  • 10g ground black pepper
  • 4 gelatine leaves

For the Hot-water Crust Pastry

  • 200ml water
  • 170g lard
  • 450g plain flour
  • 5g salt
  • 1 free-range egg, beaten

Method

  1. On a low heat cook the onion in the butter for 4-5 minutes until soft. Leave to cool.
  2. In a food processor mince a third of the chicken thighs, a third of the ham and a pinch of salt. Add chopped onions and parsley before seasoning.
  3. Put the chicken thighs between 2 sheets of cling film and batter them out with a rolling pin till roughly the same thickness as the ham.
  4. Pre-heat the oven to 175°C .
  5. Mix the flour and salt in a bowl and make a well in the center. Bring the water and lard to the boil in a saucepan then stir it into the flour with a wooden spoon to form smooth dough. Leave the pastry for 25 minutes if too hot to handle.
  6. Lightly grease a pie ring measuring 15-20cm by about 8-10cm deep and line the bottom with a disc of lightly greased greaseproof paper. Place it on a lined grease proofed baking tray.
  7. Take two thirds of the dough and on a lightly floured table, roll it into a circle so it is large enough to line the pie ring and overlap the edge. Roll and place the pastry into the flan ring, carefully press into the corners and allow it to just hang over the edge.
  8. Roll the remaining pastry into a circle for the lid.
  9. Cover the bottom of the pie with a layer of ham and season, then a layer of chicken and season again. Next add a layer of portabello mushroom pushing down firmly. Finish the filling with a layer of ham and finally a layer of chicken remembering to season each layer.
  10. Brush the pie edges with egg wash and place the lid on top. Trim the edges of the pastry with a knife and pinch the base and top pastry edges together with your thumb to crimp the pie and create a seal.
  11. Brush the top of the pie all over with the beaten egg, make a hole in the middle of the pastry lid and cook for 1 hour. Remove the ring and brush the sides and top again with egg before baking for a further 15 minutes. Remove from the oven and leave to cool. Once the pie is cold refrigerate for 2-3 hours.
  12. Now for the jelly, soak the gelatine leaves in cold water until they soften and squeeze out any water. Heat about a third of the chicken stock in a saucepan and stir in the gelatine until it’s dissolved then stir into the rest of the stock. Leave to cool but do not let it set.
  13. Once the pie is cold, check around the pastry for any holes and fill them with softened butter so that the jelly doesn’t escape.
  14. Pour the stock into the round hole in the top of the pastry until the pie is filled. Cool in fridge until jelly is set.

 

restaurant

The Perkin Reveller restaurant is modern day dining hall, where people come together to celebrate over platters of freshly cooked food, jugs of locally brewed beer and goblets of carefully sourced wine.

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Whether you’re on your own or with a whole party, you can always pull up a seat at one of our colossal oak feasting tables and tuck into something from our delicious seasonal British menu.

Fresh fish, every day

Fresh seasonal produce is integral to our daily-changing menu, and our strong relationship with traders ensures that only the best catch of the day will make it to your plate. So strong is this relationship that our Exec Chef worries he spends more time speaking to our suppliers than to his loved ones!

Take this morning, our Chef was up bright and early to scoop the highlight of today’s offering from the market – these fresh hand dived scallops.

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We’ll add saffron-seasoned leek and chorizo, then re-seal their shells before baking them to allow the scallops them to gently steam themselves and the ingredients they hide. This method seals in their flavour, meaning that the moment your plate is served, you are immediately greeted with the delicate and delicious aroma within. The combination of this cooking method and the scallops’ freshness ensures that your dish will be soft, tender and full of flavour.

Relying on seasonal and fresh ingredients can really increase the pressure, but it also opens up a world of possibilities and gives staff the freedom to be creative, trying different things and even creating new dishes on the day!

high quality local meat

All our meat comes directly from local suppliers and, unlike restaurants who only buy specific cuts of meat, we purchase entire animals and prepare all the meat in our kitchens!

Our meat choices therefore vary day by day; as the different cuts get served, we change our menu and cooking style, to reflect what we have available.

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We appreciate that it’s important to keep our carbon footprint down, but we also want the very best quality meat. As a compromise, all our meat comes from within a 25 mile radius of our master supplier and can be traced right back to specific farms and animals.

truly fresh fish

All our fish comes directly from local fishmongers and 90% of it has been caught that very day!

Unlike 80% of restaurants, who serve just five varieties of fish, our diverse fish menu is therefore constantly changing, to reflect what our fishermen have caught that morning.

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We’re also proud to say the people in our kitchens are genuinely passionate about the sustainability of our oceans, and every fish can be tracked right back to the boat and area where it was caught.

local suppliers

Wherever possible, we source our ingredients from local suppliers, to make sure we get the very freshest organic ingredients.What’s more, all our wines and beers are carefully selected from our favourite wineries and breweries, so we know you’re getting the very best drinks.