News

Brett & Bailey featured in the Sunday Mirror

Brett & Bailey featured in the Sunday Mirror

Keen-eyed cake lovers may have noticed us appearing in last weekend's Sunday Mirror Magazine.

We're delighted that our rhubarb crumble cake was featured as their recipe of the week, and hope that everyone enjoyed making it 

Missed your copy? Don't worry, as you can read the article or find the full recipe here.  

Or, if you'd prefer to leave it to the experts, let us make it for you!

Visit us at one of our many stalls at Crystal Palace Food Market and Richmond Artisan Market this spring. We'll be bringing plenty of crumble along with us while rhubarb season lasts. 

See you soon!

Recipe: Rhubarb Crumble Cake

As featured in Sunday Mirror Magazine.

 

INGREDIENTS:

For the crumble topping:

110g plain flour

30g light brown sugar

70g unsalted butter (cold)

½ tsp ground cinnamon

½ tsp ground ginger

50g chopped walnuts

 

For the sponge:

220g plain flour

1½ tsp baking powder

½ tsp ground cinnamon

½ tsp ground ginger

50g ground almonds

200g golden caster sugar

70g unsalted butter

2 eggs (large)

80g plain yoghurt

½ tsp vanilla extract 

 

For the filling:

350g rhubarb

2 tbsp cornflour

2 tbsp icing sugar

2 tbsp chopped stem ginger

 

METHOD:

Preheat the oven to 180°C / 160°C (fan) / Gas 4.

Grease and line a 23cm / 9” springform cake tin. To make the crumble topping, rub the butter into the flour until you begin to get pea-sized crumbs, then stir through the sugar, spices and chopped walnuts. Pop this into a freezer bag and stash in the fridge while you make the sponge.

For the sponge, stir together the flour, baking powder, spices and ground almonds. Meanwhile, melt the butter in a saucepan over a low heat, then set it aside to cool a little.

In a large bowl, beat together the eggs, sugar, yoghurt and vanilla until pale and creamy, then stir in the melted butter, followed by the flour mixture. Pour this into the prepared tin.

Top and tail the rhubarb, slice it into 5cm batons, then toss it in the combined cornflour and icing sugar. Arrange the rhubarb on top of the cake batter, sprinkle over the stem ginger, then squeeze the crumble into nice big chunks as you scatter it on top.

Bake for 75 minutes, or until a skewer poked into the middle of the cake comes out clean. Cool and dust with icing sugar before slicing, or scoop it warm from the tin and serve with plenty of custard.

 

MORE RECIPES:

- Rhubarb and rose fool

- Apple and rosehip cake

- Turkish delight

- Lemon and rosemary drizzle cake

- Sweet potato spice cake

Order your luxury Christmas cake and pudding now

Order your luxury Christmas cake and pudding now

Christmas is upon us once again – and it's just not the same without some of Brett & Bailey's finest handmade baking in the house.

Make sure you don't miss out by reserving your luxury Christmas cake or pudding online, to collect from any of our market stalls and events right up until Christmas Eve.

Made by hand in Crystal Palace, our luxury Christmas puddings – available in two sizes, serving up to five or ten – feature a decadent mix of fruits, including figs and cranberries. We soak them in fine Pedro Ximénez sherry, before folding them into our traditional pudding recipe with plenty of warming spices, and then giving each one a long, slow steam. We then feed them with liberal glugs of aged VSOP calvados, before wrapping them beautifully, all ready for Christmas.

Meanwhile, our handmade Christmas cakes feature bourbon-soaked figs and cherries, plenty of pecans, and delicate spice. Once baked, they're given regular splashes of even more bourbon to get it (and you) into the Christmas spirit. Choose a cake topped with shimmering glazed fruits and nuts upon a fine dark chocolate slab, or a version with more traditional marzipan, royal icing and adorable robin decoration.

These Christmas treats are only available while stocks last, so visit our Christmas page to reserve yours now.

See you soon!

Spend Christmas with Brett & Bailey

Spend Christmas with Brett & Bailey

We've added plenty of extra market dates to our calendar this Christmas – why not come and join us?

In addition to our usual slots at Richmond Artisan Market on the 27th November and 11th December, we're putting in a special guest appearance on the 20th November. The Christmas tree will be up in Heron Square, and the market will be filled with ideal gifts, delicious food and twinkling lights.

Meanwhile, for the third year running, we'll be part of the wonderful Horniman Christmas Fair. You'll be able to find our luxury Christmas cakes and puddings, stollen swirls, and handmade jams in the museum's conservatory on the 3rd and 4th December. On the 4th December we'll also be making our debut appearance at Ruislip Foodies Market, in the beautiful surroundings of the Great Barn, with plenty more of the above. 

Finally, we're delighted to announce that we'll once again be part of the Royal Horticutural Society Christmas Show. This year it's on the 17th and 18th December – join us (and some real live reindeer) for some delectable Christmas baked goods, last-minute shopping and festive cheer. Please note that this event is free for RHS members; non-members can buy advance tickets or pay on the door.

On top of all that, you can find us at Crystal Palace Food Market every Saturday until Christmas, including our last market of 2016 on Christmas Eve.

For full details of where we'll be and when, take a look at our markets calendar.

See you soon!

Brett & Bailey go weekly at Crystal Palace Food Market

Brett & Bailey go weekly at Crystal Palace Food Market

We're very proud to reveal that we're going full-time at our local, award-winning food market! 

From the 17th September, you'll be able to find our cakes at Crystal Palace Food Market every weekend. That means you'll never have to wait long for some delectable, seasonal Brett & Bailey cake, all made by hand in SE19 just a couple of streets away from our stall. 

It also means sticky buns for breakfast every single Saturday…

To find out where else to find our stall, take a look at our markets calendar. And, when you feel the need for a whole Brett & Bailey cake, just order it in our online shop by midnight on a Wednesday, and we'll have it freshly-baked and ready for you to collect from the following Saturday's stall.

See you soon!

Brett & Bailey win a Great Taste Award

Brett & Bailey win a Great Taste Award

We're hugely proud to have won our first ever Great Taste Award!

Our traditional, coarse-cut, Oxford-style marmalade has received a much-coveted gold star from this year's judges at the Guild of Fine Food. 

Made by hand in small batches in our Crystal Palace kitchen, our marmalade won praise for its "dark lusciousness", its "rich, deep molasses flavours", and being "full of citrus zing". 

One judge "particularly admired the tenderness of the peel", while another described it as "Marmalade for grown-ups". 

Brett & Bailey marmalade is available exclusively on the Brett & Bailey stalls at Crystal Palace Food Market and Richmond Duck Pond Market. Visit our markets calendar to find out when and where we'll be setting up next.

As we make only a few batches of marmalade a year, stocks are in limited supply – collect your jar while you can. 

 

What is Great Taste?

Great Taste is the largest and most trusted accreditation scheme for fine food and drink. Established in 1994, it encourages and mentors artisan food producers, offering a unique benchmarking and product evaluation service leading to an independent accreditation that enables small food and drink businesses to compete against supermarket premium own label brands.

Since 1994 over 110,000 products have been assessed. This year 10,000 products were blind-tasted by panels of specialists: top chefs, cookery writers, food critics, restaurateurs and fine food retailers.

We make London's best chocolate Guinness cake

We make London's best chocolate Guinness cake

About Time Magazine has revealed the best chocolate cakes in London – and the team has declared that we make the very best chocolate Guinness cake in town!

Described as "A serious slice, for serious chocolate lovers", our chocolate Guinness cake has been a mainstay of the stall ever since the launch of Crystal Palace Food Market back in May 2013. It's rich, dark and malty, with a smooth and creamy vanilla frosting, and covered in wickedly dark chocolate shavings – so, if you're a regular visitor, you'll already know what they mean.  

If you want to try one of London's best chocolate cakes, then look no further than our markets calendar, so you can find out where we'll be popping up next. Otherwise, you can pick up a whole chocolate Guinness cake – freshly baked to order – in our online shop

You can read About Time Magazine's article here

See you soon!

Brett & Bailey join Richmond Artisan Market

Brett & Bailey join Richmond Artisan Market

Sundays, then. Lie-ins, roast dinners, long walks by the river, and a generous helping of Brett & Bailey cake…

If this sounds good to you, then make sure you visit Richmond Artisan Market on the 2nd and 4th Sundays of each month, where we'll be a regular fixture from February.

Set in Richmond's beautiful Heron Square, right next to the Thames, the market is a splendid mixture of fine foods and exquisite crafts. We loved it so much when we visited last year that we immediately asked the team if we could join them on a regular basis – and they said yes!

Expect to find our stall filled with seasonable, delectable baked goods – including semlor, our signature double carrot cake, and peanut butter bars – as well as other old favourites, brand new recipes, and plenty more besides.

Our first date for 2016 will be on Sunday 14th February – so why not make B&B your valentine?

Find all our market dates here.

See you soon!

 

 

Have a Brett & Bailey Christmas

Have a Brett & Bailey Christmas

Updated for 2016:

Christmas is upon us once again – and it's just not the same without some of Brett & Bailey's finest handmade baking in the house.

Make sure you don't miss out by reserving your luxury Christmas cake or pudding online, to collect from any of our market stalls and events right up until Christmas Eve.

Made by hand in Crystal Palace, our luxury Christmas puddings – available in two sizes, serving up to five or ten – feature a decadent mix of fruits, including figs and cranberries. We soak them in fine Pedro Ximénez sherry, before folding them into our traditional pudding recipe with plenty of warming spices, and then giving each one a long, slow steam. We then feed them with liberal glugs of aged VSOP calvados, before wrapping them beautifully, all ready for Christmas.

Meanwhile, our handmade Christmas cakes feature bourbon-soaked figs and cherries, plenty of pecans, and delicate spice. Once baked, they're given regular splashes of even more bourbon to get it (and you) into the Christmas spirit. Choose a cake topped with shimmering glazed fruits and nuts upon a fine dark chocolate slab, or a version with more traditional marzipan, royal icing and adorable robin decoration.

These Christmas treats are only available while stocks last, so visit our Christmas page to reserve yours now.

See you soon!

Brett & Bailey's pumpkin pecan pie is a must-try

Brett & Bailey's pumpkin pecan pie is a must-try

Exciting news – another of our delectable baked offerings has caught the eye of About Time Magazine. This time they've generously declared our Triple P – the pumpkin pecan pie – to be one of the best pumpkin pies in London.

"Their pumpkin pie comes with an integral layer of sticky syrupy pecans. Yes, it’s pecan pie and pumpkin pie all at the same time. Winning" - writes dessert expert extraordinare Felicity Spector.

Read the full article here.

You can try the pumpkin pecan pie by the slice at almost all our market stalls between now and mid-December. Just check out our calendar to find out where we'll be next.

Also, to celebrate the accolade, we've also added the PPP to the online shop for a limited time only. 

So, if you're an American ex-pat celebrating Thanksgiving in the UK this year – or if you just want to find out what all the fuss is about – why not splash out on a seasonal B&B dessert?