Food & Drink, News, Recipes

Inspiring Autumn Bake Recipes from Denby Pottery

The British weather has been a rollercoaster over the summer, and many of us are now feeling ready to embrace the autumn season. To get you in the mood for the changing season, the experts at Denby Pottery have collected three of their favourite autumnal bakes. One bite of any of these yummy recipes evokes a crisp autumn day!

Bonfire Parkin with a trio of toppings

Makes approx. 9 generous servings


·         200g butter, extra for greasing

·         4 tbsp milk

·         250g self raising flour

·         100g oatmeal flour

·         1 large egg

·         200g golden syrup

·         100g treacle

·         100g soft brown sugar

·         1 tbsp ground ginger

Optional toppings

·         Butter cream / Maple syrup / Mini fudge pieces

·         Maple syrup / Crystallised stem ginger

·         Dulce de leche / Honeycomb pieces


1.    Heat the oven to 350°F / 180°C / Gas Mark 4. Grease a deep 22cm square cake tin and line with baking paper.

2.    In a Denby jug or deep bowl, beat the egg and milk together.

3.    In a separate mixing bowl, add the oatmeal flour, self raising flour and ginger. Pop to one side.

4.    In a medium pan, melt the golden syrup, treacle, sugar and butter until the sugar is dissolved.

5.    Take off the hob and add into the large mixing bowl with the flour, stirring to combine. Finally pour in the egg and milk. Ensure everything is well mixed.

6.    Spoon the parkin mix into the square cake tin and bake for 50 mins to 1 hr. The cake should feel firm with a slight crust to the top.

7.    Let it cool fully in the tin, before slicing into squares and decorating with your favourite sweet toppings.

Harvest Apple Bake

Harvest Apple Bake

Serves 6


·         225g butter, extra for greasing and brushing

·         550g apples

·         Juice of half a lemon

·         225g light muscovado sugar

·         300g self raising flour

·         2 tsp baking powder

·         1 tsp ground cinnamon, plus extra for dusting

·         4 large eggs

·         1 tbsp milk

·         Icing sugar to sprinkle


1.    Heat the oven to 350°F / 180°C / Gas Mark 4. Grease a Denby straight round tray with butter and line with baking paper.

2.    Take half the apples, core and slice thinly. The remainder should be coarsely grated. Cover both in lemon juice and set aside.

3.    In a separate mixing bowl, add the butter, sugar, flour, cinnamon, grated apple, eggs and milk. Beat thoroughly using an electric mixer until smooth and well combined.

4.    Spoon the mixture into your Denby straight round tray spreading evenly. Top with the remaining sliced apples, brush with a little melted better and a sprinkle of cinnamon.

5.    Bake for 45-50 minutes or until well risen and golden on top. It should feel slightly spongy and maybe starting to come away from the sides of the tray.

6.    Leave to cool and sprinkle with icing sugar. Serve warm with ice cream or yoghurt and maple syrup.

Vegan Sticky Toffee Pudding


For the cake

·         50g vegan margarine

·         40g sugar

·         100g pitted dates

·         125ml plant milk

·         1tsp vanilla extract

·         80g plain flour

·         1tsp baking powder


·         40g caramel protein powder If not using, you may need to add 20-40g of extra plain flour, depending on the consistency

For the sauce

·         100g pitted dates

·         100ml plant milk

·         1/4tsp sea salt

·         1tsp smooth peanut butter


To make the sauce

1.    Place all of the ingredients in a blender and whizz until smooth. Taste and add more salt if required.

To make the cake

2.            Preheat the oven to 180C | Gas mark 4.

3.            Grease 4 ramekins and set aside.

4.            In a mixing bowl, cream the sugar and butter until light and fluffy.

5.            Chop the dates as finely as possible, then place in a saucepan together with the milk and vanilla extract. Simmer over low heat for around 5 minutes, stirring constantly until the dates soften and break apart.

6.            Take off the heat and let the mixture cool for 2-3 minutes, then add it to the butter and sugar mixture and stir to combine. Sift in the flour, protein powder (if using) and baking soda and mix well.

7.            Divide the mixture between the four ramekins and bake in the middle of the oven for approximately 20 minutes. Serve warm.

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