After seeing lots of new variations of the traditional hot cross bun hit the market this year, The Postal Pantry Co. thought they’d have a go creating their own flavour combination. A rich cocoa bun with a melt in the middle centre, sweet glacé cherry chunks and raisins, glazed with honey and spread with a little salty butter. Heaven.

You will need a 25cm x 35cm baking tray lined with parchment paper. In total the time to make these is 3 hours, including all the proving time. This recipe makes 9 generous size buns.

All ingredients (apart from Semi-Skimmed Milk) can be found on their website.

The build-up to Easter is a time for delight as we look forward to nature bursting back into life after the long winter. Bakeries play a big part in the customs surrounding this time of year, from pancakes on Shrove Tuesday, traditionally eaten before the long fast of lent, hot cross buns on Good Friday, and Shrewsbury biscuits and Simnel cakes that are still served up in many homes as part of the Easter feast.

The simnel cake is a lightly fruited cake with a layer of melted marzipan running through the middle.

On top, there is another layer of lightly toasted marzipan with 11 marzipan balls that signify the apostles of Jesus minus Judas. It’s tricky to get the sugary balls all evenly spaced, best done by eye. Why not make your own Simnel cake from the recipe below.

This recipe has been provided by Carla Jones, Head Chef of The Seacliff Restaurant.

Salcombe Dairy have been busy elves in the kitchen and have created some decadent chocolate truffles using their global award-winning chocolate Evening Star Christmas Pudding. Only using three ingredients this recipe is simple but certain to knock the socks off any party guest.

Vanilla and Chocolate Chip cookies with a gooey Nutella middle!

To celebrate National Baking Week and Apple Day, Salcombe Dairy has been busy in the kitchen whipping up a delicious Apple Tarte Tatin which is best served with their Madagascan Vanilla.

Salcombe Dairy’s Madagascan Vanilla is available for next day delivery on their website at www.salcombedairy.co.uk

Recreate Salcombe Dairy’s simple, but moreish, Affogato at home.

Salcombe Dairy’s Madagascan Vanilla is available for next day delivery on their website at www.salcombedairy.co.uk

Have you ever struggled with a Victoria Sponge Cake recipe? Please don’t despair! It genuinely is one of the trickiest cakes to bake consistently. There’s no frosting to hide blemishes and the simple ingredients must be used in exactly the right quantity for the perfect bake. Get your tools and ingredients ready and dig out that novelty apron. You’re about to make an amazing cake just by following this simple cake recipe…

This recipe will make 1 x 8″ cake – 10-12 servings

Ginger Sponge Pudding with Toffee Sauce with Caramelised Apples

This recipe was provided by Atlantic Spirit Gin.

Clotted cream is an indulgent and beautiful delicacy from the west country. It helps to make this a deliciously light and tasty cake.

Inspired by a recipe from Delicious magazine.

The Lundy gin is distilled using Lemon balm, thyme, gorse flowers and also rosemary, which is why we use this gin because it is perfect in the drizzle.