Simnel Cake 6"
Dating back to the Tudor times Simnel Cake is now traditionally eaten at Easter to celebrate the end of the 40 days of Lent.
A delicious concoction of glacé fruits, orange peel, lemon peel, almonds, honey and 70% dark chocolate.
Almond Lemon Drizzle Cake
Sometimes it's better to make it yourself and that's why we hand make these dense, lemony drizzle cakes here at Dukeshill just like you would at home, but to our recipe.
Handmade Scottish Shortbread
Since we started selling our ever popular crumbly, melt in the mouth all-butter shortbread several years ago it has acquired a growing fan base.
Petits Fours Selection
What seasonal gathering would be complete without a selection of Petits Fours to accompany the coffee?
Hazelnut Praline Truffles
Created by mixing crushed, roasted hazelnuts with sugar, piped into a velvety, cocoa dusted milk chocolate shell.
Chocolate Tiffin Cake
Made especially for us by the Royal chocolatiers and to our own recipe this is a truly luxurious and extremely chocolatey tiffin.
Rose and Violet Creams
This classic pairing of rose and violet fondant creams encased in dark chocolate with crystallised petals is incredibly pretty and hugely popular.
Sticky Toffee Pudding
Sarah created this recipe for Sticky Toffee Pudding a few years ago but for some reason every single time we got one ready to photograph there was always a large piece missing!
Very Special Christmas Cake
Created exclusively for us by Milly Hunter in her farmhouse. Tastes just the way a traditional Christmas Cake should!