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Recipe of the month!

MY ROSIE POSIE CUPCAKES

 

Who doesn’t like fairy cakes! These little cakes celebrate the British hedgerow and more! The rose-hip syrup is wonderful to have in the fridge for ice-cream and pancakes…But is also amazing to take in the winter as a cold remedy.

 

Ingredients:

 

  • 8oz / 225g Softened Butter

  • 8oz / 225g Caster Sugar

  • 8oz / 225g Self Raising Flour

  • 4 Eggs

  • 2oz of Red Berries (strawberries, red-currants, cherries etc..)

  • Paper Cases

  • For the filling

  • Rosehip Syrup (see recipe below)

  • approx 170ml Double Cream (whipped)

 

     METHOD

 

                Preheat oven to 180′c /350′f /gas 4

             Place the paper cake cases into a bun tray

     ALL IN ONE CAKE METHOD.

  • Placed the softened butter, sugar and eggs into a mixing bowl.

  • Sieve in the flour

  • Beat with an electric whisk or lots of elbow grease and a wooden spoon until combined.

  • Add the red berries and stir through.

  • Spoon the mixture into paper cases and place in the oven. Cook for 12-15 minutes or until risen and golden.

  • Cool on a wire rack.

  • Cut a round out of the top of each cake and cut in half to make fairy wings.

  • Into the remaining hole in each cake drizzle approx 1 tsp of rosehip syrup.

  • Place a tsp of fresh whipped cream into each cake.

  • Top with the fairy wings and decorate with more fresh berries, petals etc.. and dust with icing sugar.

 

 

 

 

I love to make a huge batch of Rosehip Syrup at this time of year....its a great remedy to have in the fridge as its full of vitamin C and is great for keeping colds at bay! 

Rose Hips are also wonderful in Jellies and Jams, and are also used magically for Love, Peace, Romance and Healing.

 

TRY THIS.......Rose Hip Tea

 

Ingredients:

  • 4-8 Dried Rose Hips (roughly double if using Fresh Rose Hips)

Method

To create a lovely warm and refreshing tea simply add the hips into a cup of boiling and steep for 10 – 15 minutes.

 

Rose Hip Syrup

          Ingredients:

  • 1kg Rose Hips

  • 3lt of Water

  • 500g Sugar

             METHOD

  • Bring 2 litres of water to the boil

  • Chop the Rose Hips in a food processor and add to the boiling water

  • Bring the water back to the boil and then remove from the heat and allow to steep for 20 minutes

  • Pour the Rose Hips and Liquid into a scalded jelly bag and allow the juice to drip through. Gently squeeze the bag to extract as much liquid as possible, but be careful not to rip it!

  • Add the Rose Hip pulp to a saucepan with the remaining litre of water. Bring back to the boil and then remove and allow to steep for another 20 minutes

  • Repeat step 4

  • Add the sugar to the strained rose hip liquid and dissolve, allowing to simmer for 5 minutes

  • Pour the contents into hot sterilised bottles and store in the fridge

 

For a great cold remedy serve with hot water and a slice of ginger. You can also dilute with cold water to make a kids drink, pour over pancakes, waffles or cake for a fragrant source or topping...yummy!!! bb mandyxxx

 

 

 

 

 

 

 

 

 

 

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