Hunters of Helmsley and Bakehouse in the Barn announced a new partnership back in September that will see them creating seasonal products using local ingredients, to be sold exclusively at the Hunters’ deli. Hovingham-based Bakehouse in the Barn launched earlier this year with award-winning baker Sophie Smith at the helm.
Bakehouse in the Barn has developed a recipe for a festive Cranberry and Orange Bundt – which is also a delicious seasonal treat suitable for vegans and those with a dairy intolerance.
Using locally-produced Yorkshire rapeseed oil as the fat and a plant-based milk such as almond, the cakes make a light and fruity treat jam-packed with Christmas flavours.
The cakes can be bought exclusively from Hunters of Helmsley for £1.85 until the end of December, and a recipe for customers to bake the cakes themselves at home is also available.
Christine Garnett, who owns Hunters of Helmsley with husband Chris, said: “We’re delighted to be revealing our second great bake from Bakehouse in the Barn – and can vouch as to how delicious it is! As someone with food intolerances, we always try hard to have treats that are suitable for lots of people to be able to enjoy. We love the thought that anyone can buy one of Sophie’s handmade bundts – but by giving people the recipe they can also go home and give it a try for themselves.”
Hunters has been based on Helmsley’s picturesque Market Place for 28 years.
For more information about Hunters of Helmsley, or to find the recipe for the muffins, visit www.huntersofhelmsley.com.