Food&drink

Salut­ing food­ies’ favourite small pro­duc­ers

The Daily Telegraph - Telegraph Magazine - - Food & Drink - Amy Bryant

Since its in­cep­tion, this page has sought to pass on tips and tasting notes about the very best prod­ucts the The

Tele­graph’s food ex­perts can fnd each week – from fer­mented kefr drinks and spiced ginger cake to cans of craft beer and chunky pork bangers. Some­times it’s the pack­ag­ing that frst tempts us (beer cans: tick); of­ten it’s the story be­hind the snack that in­trigues (rugby-player-turned­sausage-maker: tick). But the favour al­ways has to be top­notch to get the thumbs up here.

So it’s a thrill to see some of our favourite in­de­pen­dent pro­duc­ers – Pump Street Bak­ery, Emily Fruit Crisps and Brew By Num­bers, among oth­ers – cel­e­brated in a new pub­li­ca­tion by the Rare Brand Mar­ket. Food

Sto­ries fea­tures com­pa­nies that grow, pre­serve, bake and dis­til the most fan­tas­tic treats. We made plenty of new dis­cov­er­ies in its pages (Coed­can­las honey gath­ered from Pembrokeshire blue­bells sounds like a must-try), which also in­clude recipes star­ring the var­i­ous oils, cheeses, meats and more – such as the easy cake here. It’s like brows­ing a glo­ri­ous farmshop – and many items can be bought from ther­arebrand­mar­ket.co.uk.

Food Sto­ries, £7.95, from WHSmith stores na­tion­wide. Torched-mal­low cake serves 8-10 25g but­ter, soft­ened, plus ex­tra for greas­ing 200g golden caster su­gar 3 eggs ½ tsp lemon zest 200g self-rais­ing four 200g nat­u­ral yo­gurt

for the top­ping

150g golden caster su­gar 1 tbsp lemon juice 1 tbsp el­der­fower cor­dial 3 x 85g pack­ets Belinda Clark Rasp­berry Marsh­mal­lows 150g rasp­ber­ries Pre­heat the oven to 180C/gas mark 4. Grease and line a 25cm fan tin.

Beat to­gether the but­ter and su­gar un­til pale and fuffy. Beat in the eggs, one at a time. Gen­tly fold in the zest and four, then the yo­gurt. Pour the mix into the fan tin.

Bake for 15-20 min­utes, or un­til a skewer comes out clean. Leave the cake in the tin as it cools and prick a fne skewer all over its sur­face.

Heat the su­gar and lemon juice with 80ml of wa­ter in a small saucepan. Sim­mer for fve min­utes.

Re­move from the heat and add the cor­dial, then slowly spoon the syrup over the cake so it soaks into the holes. Dot the cake with the marsh­mal­lows and rasp­ber­ries, and ei­ther grill un­til slightly browned or gen­tly blow­torch the marsh­mal­lows.

Food Sto­ries fea­tures com­pa­nies that grow, pre­serve, bake and dis­til the most fan­tas­tic treats

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