Kindly supplied by Paula McIntyre as demonstrated at recent open evening at Wardens
190g soft butter
330g castor sugar
210g plain flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Beat the butter and sugar until pale and fluffy.
Add the eggs one at a time and then fold in the flour, baking powder, buttermilk and vanilla.
Spoon into a greased and parchment lined baking tin.
Bake for 45 minutes or until an inserted skewer comes out clean.
Elderflower Glazed gooseberries
150g castor sugar
50ml elderflower cordial
Boil the sugar, water and cordial to a thick syrup. Add the gooseberries and cook for 5 minutes.
Vanilla mascarpone cream
250ml double cream
2 tablespoons icing sugar
1 teaspoon vanilla paste