Top Bakes For National Vegetarian Week 2023

Designed to highlight to the wider public the benefits and pleasures of a meat-free diet, National Vegetarian Week has become one of the most eagerly anticipated awareness weeks of the year.

And that should really come as no surprise. Because vegetables are so versatile, they can be used in all kinds of recipes, both sweet and savoury and, as a result, National Vegetarian Week is now enjoyed by more people than ever, from lifelong veg fanatics to dyed-in-the-wool carnivores.

With that in mind, we've decided to share a few of our favourite veggie bakes for you to try at home. And, best of all, they all go great with a fresh brew!

Carrot cake porridge

No, that isn't a typo! Carrot cake, while delicious, is old news. Carrot cake porridge is the future!

Ingredients

To make three bowls of carrot cake porridge, you will need:

• 2 small carrots, peeled and grated

• 180g porridge oats

• 1 tsp cinnamon

• grating of fresh nutmeg

• 75g raisins

• 850ml milk

Simply put all the ingredients in a pan and cook over a medium heat for 10-15 mins, stirring often, until the oats and carrots are soft and the porridge is creamy. If your porridge looks too thick during cooking, add a little more milk. 

Serve hot with an espresso for a flavourful and fun way to start your day.

Potato and cheese muffins

This fabulous recipe is quick and easy to make and doubles as an excellent way to use up leftovers.

Ingredients

To make 12 muffins, you will need:

• 750g mashed potatoes

• one large egg

• 250g cheddar cheese, grated

• three tbsp chopped chives

Begin by making mashed potatoes using your preferred method. If you're new to the world of mash, this recipe is a great place to start (although you'll only need half the amount of potatoes for this muffin recipe). 

Next, preheat your oven to 190C/170C fan, then grease a non-stick muffin pan with a little butter.

Stir the mashed potatoes, egg, ¾ of the cheddar cheese and two tbsp chopped chives together in a large bowl. Season with salt and pepper, then divide the mixture evenly into the prepared muffin pan, packing the potatoes down into each cup.

Bake for 30 to 35 minutes until golden brown and crisp around the edges, then remove the pan from the oven, top the muffins with the remaining cheese and return to the oven for three more minutes. 

Once ready, allow the muffins to cool, then transfer to a serving dish, top with the remaining chives and serve immediately. Serve with a black coffee to perfectly complement the creaminess of the potatoes and cheese.

Courgette, lemon and thyme cake

This summer-y sensation is fragrant, light and well worth the effort!

Ingredients

To make a courgette, lemon and thyme cake, you will need: 

• 350g unsalted butter, softened at room temperature, plus extra for greasing

• 350g golden caster sugar

• zest 2 unwaxed lemons

• 6 large eggs

• 400g self-raising flour

• 2 tsp baking powder

• 4 courgettes (about 600g), coarsely grated

• 2 tbsp chopped thyme leaves

For the icing, you will need:

• 250g mascarpone

• 250g unsalted butter, softened at room temperature

• zest 2 unwaxed lemons

• 900g icing sugar

For the crystallised thyme, you will need: 

• 50g golden caster sugar

• 12 thyme sprigs (use a combination of thinner and thicker sprigs)

• 1 egg white, lightly beaten

For the candied lemon slices, you will need:

• 200g golden caster sugar

• 2 unwaxed lemons, thinly sliced into rounds

Begin by making the decorations. For the crystallised thyme, put the sugar on a plate, brush the thyme with the egg white, then roll in the sugar. Shake off some of the excess, then leave the sprigs on a piece of baking paper to dry.

For the candied lemon slices, tip the sugar into a saucepan with 200ml water. Heat gently to dissolve the sugar, then bring the syrup to the boil. Drop in the lemon slices and cook for 15 mins until softened. Carefully remove the slices from the syrup and place on a piece of baking paper to dry. Keep the remaining syrup for brushing over the cake.

Next, heat your oven to 180C/160 fan/gas 4. Grease and line the bases of two 20cm springform cake tins. Make the four sponges in two batches. To make the first batch, in a large bowl, use a whisk to beat 175g butter with 175g sugar and the zest of 1 lemon until creamy. Then, gently beat three of the eggs together in a jug. Gradually add the egg to the mixture, scraping down the side and whisking well after each addition. In a separate bowl, mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt, and fold this into the cake mixture. Finally, stir in 300g courgette and 1 tbsp thyme leaves. Divide the mixture between the tins and bake for 25 mins.

While the sponges are still warm, prick all over with a skewer and brush over some of the reserved lemon syrup. Once cool enough to handle, remove from the tins and place on a wire rack. Make and cook the second batch of cakes using the remaining ingredients.

When the cakes are cool, make the icing. Whisk all the ingredients together with a pinch of salt until smooth and fluffy.

Next, sandwich the cakes together with a little of the icing. Using a palette knife, spread a thin layer of icing all around the cake and chill for 30 mins to set. Once chilled, completely cover the cake in a second layer of icing to achieve a smooth finish. Decorate with the crystallised thyme and candied lemon slices, then return to the fridge until the icing has completely set. 

Serve with a cappuccino or latte for the ultimate sweet, veg-fuelled elevenses treat!

Enjoy National Vegetarian Week with Cafe2U

We're committed food and drink fans at Cafe2U and these vegetable-based bakes are easily among our favourite snacks to enjoy with a cup of good coffee.

To make the most of National Vegetarian Week 2023 wherever you are, get in touch with your nearest Cafe2U van here and let us bring some of our top-quality coffee straight to your door.

Best Easter Bakes 2023

If it's possible for a person to eat too much chocolate, Easter is probably the time it would happen. As much as we love chocolate at Cafe2U, the last thing we want is for anyone to make themselves poorly by overdoing it over the coming weekend so we've compiled a list of easy and delicious Easter bakes for you to try at home to bring some variety to your diet (don't worry, chocolate still features prominently!).

Better still, all these bakes go great with a cup of top-quality coffee so, without further ado, here are our top Easter 2023 bakes!

Easter Traybake

This Easter-themed traybake is a great option to make with kids and can be decorated with any Easter sweets and treats of your choosing!

Ingredients

To make an Easter traybake, you will need:

• 150ml sunflower oil, plus extra for the tin

• 165g golden caster sugar

• 2 eggs

• 150ml milk

• 165g self-raising flour

• 3 tbsp cocoa powder

• 1 tsp bicarbonate of soda

For the chocolate fudge icing, you will need: 

• 100g milk or dark chocolate, chopped (either a chocolate bar or Easter egg, broken up)

• 100g butter, softened

• 100g icing sugar

• 100g Easter treats (chocolate eggs, sweets etc)

Begin by heating your oven to 180C/160C fan/gas 4, then oil and line a traybake tin, about 20 x 30cm, and 5cm deep. 

Put the oil, sugar, eggs and milk in a bowl and whisk until well combined. Sieve over the flour, cocoa and bicarb, and stir briefly until combined. Pour the mixture into the tin and bake for 20-25 mins until the cake is well risen and springy. Leave to cool completely on a wire rack.

Next, melt the chocolate in a bowl set over a pan of simmering water - ensuring the bowl doesn't touch the water - then leave to cool for a few minutes.

Finally, beat the butter and icing sugar together until pale and fluffy, then drizzle in the chocolate and beat again until smooth. Swirl the icing over the top of the cake, then decorate with the Easter treats to serve.

Carrot Patch Cake

Take a (short) break from chocolate with this tasty carrot cake. The Easter bunny would definitely approve!

Ingredients

To make Carrot Patch Cake, you will need:

• 175ml vegetable oil, plus extra for the tin

• 75g natural yoghurt

• 3 large eggs

• 1 tsp vanilla extract

• 200g self-raising flour

• 250g light muscovado sugar

• 2 tsp ground cinnamon

• ¼ fresh nutmeg, finely grated

• 200g carrots (about three), grated

• 100g sultanas or raisins

• 100g pistachios, finely chopped

For the icing, you will need:

• 100g slightly salted butter, softened

• 200g icing sugar

• 100g full-fat cream cheese

• 100g fondant icing or marzipan

• orange food colouring

First, heat your oven to 180C/160C fan/gas 4, then oil and line a 900g loaf tin with parchment paper. Whisk the oil, yoghurt, eggs and vanilla in a jug. Then mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl occasionally to bring the lumps to the surface.

Next, add the wet ingredients to the dry, along with the carrots, raisins and half the pistachios. Mix well to combine, then scrape into the tin. Bake for 1 hr 10 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin.

To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and beat again, then add the rest. Remove the cake from the tin and spread the icing thickly on top. Scatter with some of the remaining pistachios. Dye the fondant or marzipan orange by kneading in a drop of food colouring. Roll into little carrot shapes, arrange on top of the cake, then serve.

Easter Egg Cookies

Decadent and perfect for dunking, these seasonal cookies taste as good as they look!

Ingredients

To make 20 Easter Egg Cookies, you will need:

• 175g butter, softened

• 200g light brown soft sugar

• 100g golden caster sugar

• 1 tbsp vanilla extract

• 1 large egg

• 250g plain flour

• ½ tsp bicarbonate of soda

• 50g white chocolate, chopped into chunks

• 100g bar dark chocolate, chopped into chunks

• 100g mini chocolate eggs, crushed

Start by heating your oven to 190C/170C fan/gas 5. Line two baking sheets with parchment paper, then tip the butter, sugars and vanilla into a bowl. Beat with a whisk until pale and fluffy, then add the egg and beat again. Tip in the flour, bicarb and a pinch of salt, then use a spatula to mix together before adding the chocolate chunks and about half the crushed mini eggs. Mix again until everything is combined.

Next, scoop golf-ball-sized mounds of cookie dough onto the baking sheets, making sure you leave plenty of space between each one. Push the remaining mini egg pieces into the tops, then bake for 15-18 mins, swapping the sheets around halfway through. 

Remove from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch.

Happy Easter from Cafe2U!

We hope all our customers have a happy Easter and a great bank holiday weekend. 

If you find yourself in need of some top quality coffee to accompany one of these bakes or some of your chocolate eggs, contact your local Cafe2U van here and we'll deliver some straight to your door!

Best Mother's Day Bakes 2023

Instead of buying your mum a present for Mother's Day this year, why not get creative and make her something instead?

Most mums love a sweet bite with their coffee so baking her a sugary treat is exactly the kind of surprise that's sure to be well received. We've chosen a few of our favourite recipes to share with you, all of which are guaranteed mum-pleasers. And best of all you can either bake them ahead of time or share some quality time with your mum by baking them together!

Presenting our Mother's Day 2023 bakes…

Caramel-drizzled banoffee bake

Part cheesecake, part traybake, all delicious! 

Ingredients

To make a caramel-drizzled banoffee bake, you will need:

For the base - 

• 175g unsalted butter, melted, plus extra for the tin

• 250g digestive biscuits, crushed to a fine powder

• 1/2 tsp ground cinnamon

For the banana ripple - 

• 2 tbsp icing sugar

• 1 tbsp cocoa

• 1/2 tsp cinnamon

• 3 medium bananas, chopped

For the filling - 

• 750g full-fat soft cheese

• 200g mascarpone

• 175g light brown soft sugar

• 2 tsp vanilla bean extract

• 3 eggs

• 2 1/2 tbsp plain flour

• 100g caramel

To serve - 

• 300ml double cream

• 2 tbsp caster sugar

• 2 tbsp caramel

• cocoa, for dusting

• large handful baked banana chips (optional)

First, butter and line the base and sides of a 23cm square loose-bottomed cake tin. Put the biscuit crumbs in a bowl with the butter, cinnamon and a small pinch of salt and mix until fine. Tip into the base of the tin, then level off and press the mixture down to compact it. Place in the fridge.

Next, heat the oven to 120C/100C fan/gas 1. Mix the icing sugar, cocoa and cinnamon in a bowl, then stir in the banana and set aside.

To make the filling, put the soft cheese, mascarpone, sugar, vanilla extract, eggs and flour in a bowl. Beat with a whisk until smooth, then gently fold in the banana mixture.

Remove the base from the fridge and pour over the filling, then drizzle the 100g caramel on top.

Bake for one hour, then leave inside the oven - with the door open - until cool. Once cooled, transfer to the fridge to chill overnight.

When ready to serve, make the sweet cream topping. Beat the cream and sugar in a bowl until it forms soft peaks. Remove the cheesecake from the tin and spread the cream over the top, drizzle with the 2 tbsp caramel, dust with cocoa and scatter with the banana chips. 

Lemon layer cake

A fancy take on a classic, this bake just screams 'Mother's Day'!

Ingredients

To make a lemon layer cake, you will need:

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 75g natural yogurt

• 1 tsp vanilla bean paste or extract

• 3 lemons, zested

For the drizzle - 

• 150g granulated sugar

• 3 lemons, zest of 2 pared into strips, juiced

For the icing - 

• 150g unsalted butter, softened

• 150g icing sugar, sieved

• 1 tsp vanilla bean paste or extract

• 300g full-fat soft cheese

Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 mins until smooth and fluffy. Add the eggs, one at a time, beating well between each addition, then fold in the flour and baking powder until well incorporated, then the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden.

Next, make the drizzle by tipping the sugar, lemon juice and 100ml water into a small pan set over a medium heat and stir until dissolved. Add the lemon zest, bring to the boil and simmer for 2-3 mins until the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, then remove the syrup from the heat.

Once the sponges have cooled in the tins for at least 10 mins, pour over the warm drizzle and leave to cool.

For the icing, beat the butter and icing sugar together for 4-5 mins until smooth. Add the vanilla and soft cheese and beat for 4 mins more until thick and creamy.

Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle and pipe just under half the icing around the edge of one of the sponges, using a circular motion for a wavy effect. Pipe a little more icing over the empty middle and smooth with the back of a spoon. Chill for one hour until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.

Raspberry ripple blondies

Your mum will love this combo of fresh, juicy raspberries and two types of irresistible chocolate!

Ingredients

To make 12 blondies, you will need:

• 150g raspberries

• 200g light brown soft sugar

• 225g unsalted butter, plus a little extra for the tin

• 100g caster sugar

• 200g plain flour

• ½ tsp baking powder

• 3 eggs

• 1tsp vanilla extract

• 125g dark chocolate, chopped into chunks

• 125g white chocolate, chopped into chunks

Place all but a handful of raspberries into a saucepan, along with 1 tsp brown sugar and 2 tsp water. Cook over a medium heat until the raspberries turn jammy. Remove from the heat and set aside to cool.

Next, melt the butter in a pan over a low-medium heat. Tip in both the sugars and cook until the mixture is bubbling and the sugars have dissolved. Remove from the heat and leave to cool for 10 mins.

Meanwhile, combine the flour, baking powder and a pinch of salt in a large bowl. Butter a 20 x 30cm tin and line with baking paper. Heat the oven to 180C/160C fan/gas 4.

Pour the wet ingredients into the dry, add the eggs and vanilla, then mix well. Scatter over the dark and white chocolate chunks and fold to combine. Scrape the mixture into the prepared tin and level the surface. Dot over teaspoonfuls of the raspberry compote, then use a skewer to gently swirl it through the batter to create a marbled effect. Scatter over the reserved raspberries, then bake for 40-45 mins until set with a slightly gooey centre. Leave to cool completely in the tin, then cut into squares to serve.

Happy Mother's Day 2023 from Cafe2U!

At Cafe2U, we believe that one of the best ways of showing your love is through food and drink, and these Mother's Day bakes are sure to make your mum feel loved and appreciated, especially if you pair them with one of our top quality coffees!

Our vans will be on the road as usual over the weekend so get in touch here if you'd like some coffee delivering to you or your mum's door.

Best Bakes for Bonfire Night 2022

The clocks may have gone back, the nights may be drawing in and Halloween may have been and gone but there's still more to look forward to in 2022 than just Christmas - Bonfire Night is just around the corner!

Also known as Guy Fawkes Night, Bonfire Night takes place on November 5th to commemorate a failed plot to assassinate King James I all the way back in 1605. In celebration of the king's survival, bonfires were lit around London and an annual day of thanksgiving was announced shortly after.

Today, people tend to celebrate the occasion for the opportunity to meet up with their nearest and dearest, enjoy a big, noisy firework display and gather round a roaring bonfire. But what's an evening around a fire without some food to go with it? Here are a few of our favourite Bonfire Night bakes for you to make at home and the best coffees to pair them with.

Parkin

There's no such thing as a ‘no parkin zone’ on November 5th; this warming ginger cake is the perfect snack to help keep the cold away on a chilly evening. Bake a few days in advance for best results!

Ingredients

To make 16 squares of parkin, you will need:

• 200g butter, plus extra for greasing

• 1 large egg

• 4 tbsp milk

• 200g golden syrup

• 85g treacle

• 85g light soft brown sugar

• 100g medium oatmeal

• 250g self-raising flour

• 1 tbsp ground ginger

First, heat your oven to 160C/140C fan/gas 3, then butter a 22cm square cake tin and line it with baking paper. Beat the egg and milk together with a fork.

Next, slowly melt the syrup, treacle, sugar and butter together in a large pan until the sugar dissolves, then remove from the heat. Combine the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.

Pour the mixture into the tin and bake for 50 mins until the cake feels firm and develops a slight crust on top. Remove from the oven and leave to cool in the tin, then wrap in more baking paper and some tin foil. To make the parkin as soft and sticky as possible, keep it for between five days and two weeks before eating. Serve with a flat white for the ultimate smooth, warming treat combo.

Toffee apples

Ok, this one's technically not a bake, but what's bonfire night without toffee apples?!

Ingredients

To make eight toffee apples, you will need:

• 8 Granny Smith apples

• 400g golden caster sugar

• 1 tsp vinegar

• 4 tbsp golden syrup

Begin by placing the apples in a large bowl (or two large bowls) and covering them with boiling water. Dry thoroughly, remove any stalks and push a wooden skewer or lolly stick into the stalk end of each apple, then place on a sheet of baking paper.

Pour the sugar and 100ml water into a pan over a medium heat. Cook for five minutes until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C. If you don’t have a thermometer, test by pouring a little toffee into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.

Finally, quickly dip and twist each apple in the hot toffee until covered, letting any excess drip away, then leave on the baking paper to harden. Leave the toffee to cool before eating, then enjoy with a frothy latte for extra indulgence.

Cheesy loaves

Not everything has to be sweet on Bonfire Night. These savoury loaves are great for sharing and are the perfect counterpoint to all the other recipes' sugar.

Ingredients

To make eight cheesy loaves, you will need:

• 200g wholemeal flour

• 200g plain flour, plus extra for dusting

• 1 tsp bicarbonate of soda

• 2 tsp cream of tartar

• 1 tsp salt

• 1 tsp caster sugar

• 25g butter, melted

• 300ml milk, at room temperature

• 175g cheddar, grated

• 3 tbsp pumpkin seeds

• 85g ready-roasted pepper from a jar, drained and chopped

Heat your oven to 190C/170C fan/gas 5, then sift the dry ingredients into a large bowl and make a well in the middle. Combine the melted butter and milk, pour into the well, then mix to a soft dough.

Dust a work surface with flour, then add most of the cheddar, 2 tbsp of the pumpkin seeds and the chopped peppers to the dough. Gently knead to combine on the floured surface, then divide into eight lumps and shape into rough rounds two finger-widths deep.

Place the pieces side by side on a floured baking sheet, scatter the remaining cheddar and pumpkin seeds over the top and bake for 30 mins until golden brown and the cheese is bubbling. Cool on a wire rack and eat asap, ideally while still warm, accompanied by an espresso to perfectly match the sharpness of the cheddar.

S'mores

Cookies, marshmallows and chocolate collide in these sweet American classics that are easy to make and designed to be eaten fireside.

Ingredients

To make eight s'mores, you will need:

• 16 chocolate chip cookies

• 8 marshmallows

• 8 tsp chocolate hazelnut spread

Preheat your grill to high and line a baking sheet with baking paper. Put 8 cookies on the tray and top with a marshmallow. Grill until the marshmallow begins to brown and melt, then simply put a tsp of chocolate hazelnut spread on the other 8 cookies and sandwich on top of the melty marshmallow layer. Serve with a cappuccino to enhance the sweetness of the marshmallows and hazelnuts.

Celebrate Bonfire Night with Cafe2U

November evenings in the UK are usually pretty cold so a steady supply of hot drinks is a must if you're going to be outside on Bonfire Night. Contact your nearest Cafe2U van here and we'll deliver some straight to your gloved hands!

Spooky Bakes for Halloween 2022

If you've noticed an abundance of pumpkins, cobwebs, witches hats and bats suddenly adorning your neighbours' houses and gardens, don't be alarmed, they're just getting in the mood for Halloween.

Although some people wish the celebrations accompanying October 31st were still mostly confined to America, there are some things for even the most resolute Halloween haters to enjoy at the spookiest time of year… and a lot of them are edible!

With that in mind, here are a few of our favourite Halloween bakes for you to try at home.

Halloween rocky road

Easy to make, easy to eat. Dare you give any away to trick-or-treaters?

Ingredients

To make 16 pieces of Halloween rocky road, you will need:

• Sunflower oil, for greasing

• 100g unsalted butter, cubed

• 1 tbsp golden syrup

• 300g milk chocolate, broken into pieces

• 150g dark chocolate, broken into pieces

• 30g popcorn

• 80g jelly sweets

• 50g mini marshmallows

• 16 large chocolate buttons

• 1 tbsp milk chocolate chips

• Edible eyes, to decorate

• White writing icing, to decorate

• Strawberry laces, to decorate

First, oil a 23cm square non-stick cake tin and line with baking parchment. Next, gently melt the butter, syrup and chocolate in a large saucepan over a low heat, stirring until combined. Once combined, remove from the heat and leave to cool for 10 minutes, then stir in the popcorn, sweets and marshmallows. Spoon the mix into the tin, then evenly arrange the chocolate buttons on top, adding two small chocolate chips to each button to make ears. Cool, then cover and chill in the fridge for at least 3 hours until set.

Once set, remove from the tin and use the writing icing to pipe two dots on each chocolate button (to secure the eyes) and two small fangs. Position the edible eyes on the dots, then press 1cm lengths of strawberry lace over the fangs to create a mouth. Cut into squares and serve.

Gingerbread zombies

Not even the undead can resist these crunchy classics!

Ingredients

To make 14 gingerbread zombies, you will need:

• 350g plain flour

• 1 tsp bicarbonate of soda

• 2 tsp ground ginger

• 1 tsp ground cinnamon

• 125g butter, cubed

• 175g light muscovado sugar

• 1 egg

• 4 tbsp golden syrup

• decorations, such as writing icing, chocolate chips and strawberry jam

Begin by preheating your oven to gas mark 4/180°C/160°C fan. Line two baking trays with nonstick baking paper. In a food processor, mix the flour, bicarbonate of soda, ginger, cinnamon and butter, then pulse until all incorporated. Add the sugar and pulse 3-4 more times.

In a bowl, whisk together the egg and golden syrup, then pour into the food processor and whizz until the mixture comes together in sticky clumps. Shape the dough into a ball, wrap in clingfilm and chill for 30 minutes.

On a large sheet of lightly floured, nonstick baking paper, roll out half the dough to roughly 3mm thick. Using a 14cm gingerbread man cutter, cut out 7 shapes, arrange on one of the prepared trays and bake for 10-12 minutes, until golden. Transfer to a wire rack to cool completely, then repeat with the remaining dough.

Once the biscuits have cooled, decorate however you wish (we like to use the writing icing to draw skeletons, then use chocolate chips for eyes and use blobs of jam as fake blood). Leave to set before serving.

Ghost cupcakes

These spooky treats are as tasty as they are terrifying!

Ingredients

To make nine ghost cupcakes, you will need:

• 335g pack of chocolate chunk muffin mix

• 1 tbsp oil

• 1 medium egg

• Semi-skimmed milk or water (depending on the muffin mix brand)

• 200ml double cream

• 100g dark chocolate chips

First, preheat your oven to gas mark 6/200°C/180°C fan and place 9 muffin cases in a muffin tin.

Prepare the muffin mix, oil, egg and milk as per the pack instructions, then divide between the 9 cases. Bake for 15 minutes, then remove from the oven and allow to cool.

Whisk the cream until it holds its shape, then place in a piping bag with a 1cm nozzle. Pipe the cream into a peak on the cakes to create ghost shapes, then use the chocolate chips to make eyes.

Happy Halloween!

Whether you're hosting a party or heading out trick-or-treating, we've got all your hot drink needs covered this Halloween - we've even introduced a range of spooktacular pumpkin-spiced coffees and hot chocolates especially for the occasion! 

Contact your nearest Cafe2U van here to find out more and arrange a delivery.

How to Bake Like a Pro

As a cursory glance at the viewing figures for Channel 4's Great British Bake Off will attest, people in the UK love a bit of baking.

With National Baking Week 2022 taking place from October 14th - 20th and a few more weeks of GBBO still to go, now is the perfect opportunity to improve your home baking skills with our handy how-to guide.

What is National Baking Week?

Launched in 2007 by a group of baking brands, National Baking Week encourages people of all skill levels to get in their kitchens and start baking!

While the ultimate goal is to make a tasty treat, there are plenty of other reasons to get your apron on, with baking well known for getting the creative juices flowing and positively stimulating the senses, both of which are great for boosting mental wellbeing. Baking also has meditative qualities, making it the perfect activity to help you unwind at the end of a busy day or over the weekend.

And if your baking skills aren't quite up to scratch, don't let that stop you. Just follow these hints and tips and you'll be a kitchen master in no time!

Stay positive

Confidence plays a key role in baking so try to approach every recipe with a positive mental attitude. Of course the odds of you creating a culinary masterpiece every time are against you but so what? Slightly undercooked cakes and biscuits with icing that hasn't properly set are still going to get eaten.

Practice makes perfect, so leave your doubts at the door and get cracking!

Stick to the recipe

Recipes are there for a reason - they tell you exactly how to make the thing you want to eat - so stick religiously to them, especially if it's your first attempt. Cutting corners by not weighing or measuring ingredients properly or adding extra ingredients on a whim is asking for trouble.

Wait until you're making consistently delicious bakes before you start tweaking the recipe!

Be patient

If the recipe requires the use of a mixer, it can be tempting to stick it on a high speed to hurry things along. This, however, is a bad idea - all that will happen is strands of your mixture will end up all over the sides of the bowl, reducing the amount you have to work with. Instead, keep things slow and steady; this has the added benefit of allowing more air into your mix, which will make the finished product lighter and fluffier.

Waste not, want not

Got some mixture left in your bowl? Go get it! Plastic spatulas are perfect for scraping out every last drop and when you've gone to the effort of making a dough or mixture, you should try to incorporate as much as possible.

Pick the right bowl

Just like sticking rigidly to a recipe, it's important to use the correct type of bowl when baking, so get to know your options. The last thing you want is to realise mid-bake that the bowl you've chosen is too small to fit all your ingredients or too big to sit on top of a saucepan without the bottom touching the boiling water inside it!

Pay attention

Don't get distracted when baking. Watching, listening, smelling and touching are the keys to success!

Cafe2U goes great with a bake!

Whatever you'll be baking this National Baking Week, it's guaranteed to taste even better when paired with one of our coffees. 
Contact your nearest Cafe2U van here and we'll bring some of our top quality blends straight to your door!

Best Bonfire Night Bites

If you're attending a party to celebrate Bonfire Night this year, you'll need something warm to get you through the cold, dark evening. And after 18 months of restrictions and lockdowns, why not push the boat out with some of these indulgent recipes?

Honey mustard hot dogs

A sweet, sticky twist on a delicious Bonfire Night staple that will keep you warm, fill you up and can be eaten on the go. If you don't eat any hot dogs on November 5th, you're doing it wrong. 

Ingredients

To make four hot dogs, you will need:

• 50g emmental cheese, grated

• 50g cheddar cheese, grated

• 3 tsp wholegrain mustard

• 1 tbsp honey

• 4 sausages

• 4 hot dog buns

Begin by cooking the sausages to the pack instructions, then heat your grill to high. Combine the cheeses, mustard and honey in a bowl. Split the hot dog buns, put a sausage in each and top with the cheese mixture, then place onto a baking sheet and grill for two minutes or until the cheese has melted. Best enjoyed next to a bonfire! 

Loaded jacket potatoes

Another classic of the Bonfire Night genre, jacket potatoes are as essential as sparklers. You can either prepare these at home or, better still, cook them by the bonfire.

Ingredients

To make this recipe, you will need:

• 4 baking potatoes

• 1 tsp olive oil

• 100g Gruyère cheese, grated

• 100ml half fat crème fraîche

• 60g pack of good quality ham, cut into pieces

• 3 spring onions, trimmed and finely sliced

Prick each potato with a fork and brush with olive oil, then wrap in tin foil and place near the edge of the bonfire (near enough that it will cook but not so close that it catches alight!) for 75 - 90 minutes or until soft. Alternatively, don't wrap the potatoes in foil and bake in an oven preheated to 200°C/fan 180°C/gas 6 for the same amount of time instead.

Slice each potato in half, being careful not to cut all the way through. Remove the majority of the flesh and place into a large bowl with the cheese and crème fraîche, then mix until combined and season to taste. Add the ham and most of the spring onions, stir, then spoon back into the potato skins and top with the remaining spring onions. 

Bonfire toffee

This treacle toffee is the perfect Bonfire Night accompaniment whether you're celebrating with a small group or a large crowd.

Ingredients

To make bonfire toffee, you will need: 

• 450g dark brown sugar

• 125ml hot water

• ¼ tsp cream of tartar

• 115g black treacle

• 115g golden syrup

Start by lining the base and sides of a medium-sized tin with non-stick parchment paper and then grease with a little oil. Next, put the hot water and sugar in a pan and heat gently until the sugar dissolves. DO NOT stir the mixture; if it needs moving around, tilt the pan instead.

Once the sugar has dissolved, add the remaining ingredients and a sugar thermometer. Bring to the boil until the temperature reaches 270/140℃, which should take approximately 30 minutes, then immediately pour into the tin and leave it to cool.  

Once cool, remove the toffee from the tin and break into chunks with a toffee hammer or rolling pin. 

Enjoy your Bonfire Night!

In addition to good food and good company, an evening spent standing outside in the cold also requires hot drinks, so get in touch with your nearest Cafe2U van here and let us deliver them direct to your bonfire!

Top Halloween Bakes

Halloween has become one of the UK's most eagerly anticipated days, one which is as beloved among kids eager to go trick-or-treating as it is with horror movie fans.

But if you aren't into witches or the occult, fear not - October 31st is about more than just scares; there's a whole host of hideously good, Halloween-themed recipes for you to make at home and either enjoy yourself or share with others. Here's how to make some of our favourites.

Toffee apples

The perfect Halloween treat, toffee apples are a guaranteed hit among kids and adults alike. Although they're easy to make, the use of hot toffee means this is a recipe for adults only!

Ingredients

To make 8 toffee apples, you will need:

• 8 red apples

• 400g caster sugar

• 1 tsp lemon juice

• 4 tbsp golden syrup

• red or black food colouring

• 8 lolly sticks

Begin by inserting the lolly sticks into the stalk-end of each apple until they're firmly in place, then put a large piece of parchment paper onto a chopping board.

Tip the sugar, lemon juice and 100ml of water into a large saucepan, bring to a simmer and cook until the sugar dissolves, being careful not to stir the mixture - instead, gently swirl the pan to move the sugar around.

Next, add the golden syrup and bubble the mixture, without allowing it to boil over, until it reaches 'hard crack' stage (when there is almost no water left in the pan) or reaches 150℃ on a sugar thermometer (if you're using one). To test if the mixture is ready, drop a small amount of the toffee into cold water. If it hardens instantly and is brittle when removed, it's ready; if it's soft, continue to boil.

When the toffee is ready, add some drops of food colouring, swirl to combine and turn off the heat.

Finally, quickly dip each apple into the toffee, tipping the pan to cover each one. Lift out, allow any excess to drip off, place on the parchment paper until cool and you're done! Ideally, these fiendish fruits should be eaten the same day.

Eyeball pops

Decorate these mini chocolate cake balls to look like eyes and you'll have a spooky Halloween treat nobody will say 'Boo' to!

Ingredients

To make 10 pops, you will need:

• 100g/4oz madeira cake

• 100g Oreo cookie

• 100g bar milk chocolate, melted

• 200g bar white chocolate, melted

• Smarties and icing pens to decorate

• 10 wooden skewers

• A small pumpkin - or similar - to stand the pops in

Start by breaking the Madeira cake and cookies into the bowl of a food processor, then pour in the melted milk chocolate and blend until combined. Tip the mixture into a bowl then divide into 10 balls and put them in the fridge for 2 hours until solid.

Next, push a skewer into each ball and spoon the white chocolate over the balls until covered. Stand the pops in the pumpkin, place a Smartie on each one while still wet and return to the fridge until the chocolate sets. Before serving, use the icing pens to draw a pupil on each Smartie and wiggly red veins on each eyeball. 

Halloween cupcakes

Your little terrors will love these sweet, spooky snacks which can be decorated to look like black cats, monsters or skeletons. As long as you don't eat them all yourself!

Ingredients

To makes 22 cupcakes, you will need:

• 200g butter, softened

• 300g golden caster sugar

• 200g dark chocolate, melted

• 2 eggs

• 250g self raising flour

• ¼ tsp baking powder mixed with 100ml boiling water

• 50g cocoa powder

• 200ml milk

• 1-2 tsp black food colouring (optional)

For the buttercream, you will need:

• 300g unsalted butter , softened

• 500g icing sugar

• 1 tsp vanilla extract

• black food colouring

For the decorations, you will need:

• a pack of Smarties

• black icing pen

• 1 pack mixed coloured fondant icing (you'll need pink, green, blue and white)

• liquorice and strawberry laces and other sweets such as jelly fangs and liquorice allsorts

• icing eyes

First, heat your oven to 180C/160C fan/gas 4, then line two 12-hole cupcake tins with cases. Beat the butter and sugar until creamy, then beat in the chocolate and eggs until combined. Stir in the flour, baking powder, cocoa powder, milk and food colouring. Spoon the mixture into the cupcake cases and level the tops. Bake for 20 mins or until the cakes have risen. Leave to cool for 5 mins in the tin, then lift out onto a wire rack to cool completely.

Next, make the buttercream. Beat the butter until soft, then stir in the icing sugar a little bit at a time. Beat in the vanilla and black food colouring, then transfer to a piping bag with a plain nozzle.

To make icing eyes, mix up a batch of fondant icing and pipe rounded blobs (for the eyeballs) onto parchment paper and leave to dry. Add pupils to the eyes with a small brush and black food colouring.

To make black cat cupcakes, pipe some black buttercream onto a cupcake and smooth with a palette knife. Pipe two ears by making a blob for each and pulling the icing bag upwards to form a point. Add two Smarties for eyes and use the black icing pen to draw a pupil on each, then add a triangle nose made of pink fondant icing and use strawberry laces to create whiskers.

To make monster cupcakes, cut circles of green or blue fondant to fit the tops of the cupcake and fix them in place with buttercream. Add eyes, noses and mouths made of sweets or use icing eyes.

To make skeleton cupcakes, cut out a skull shape with white fondant and fix in place with the buttercream.

Edible fake blood

The perfect addition to any Halloween recipe - including those listed above - edible fake blood looks disgustingly realistic and kids will love adding it to their scary treats.

Ingredients

To make edible fake blood, you will need:

• 1 tbsp cornflour

• 45ml cherry juice

• 250g glucose syrup

• red, blue and yellow food colouring gel

Start by mixing the cornflour with 1 tbsp cherry juice, then tip the mixture into a small pan with the glucose syrup and remaining cherry juice. Heat gently over a low heat, whisking well to combine, then remove from the heat.

Squeeze in a good amount of the red food colouring gel and stir well, then add a very small drop each of the blue and yellow food colouring gels and stir again. Continue to add little drops of food colouring, stirring well between each addition, until you reach your desired colour.

This recipe makes thick, gooey blood; if you want it thinner, simply stir in a little more cherry juice.

Happy Halloween!

If you're hosting a Halloween party this year or just want a hot drink to take with you trick-or-treating, we've got you covered - contact your nearest Cafe2U van here and we can provide all your coffee needs.

Espresso Martini Brownies Recipe

Summer's been and gone, the nights are drawing in and winter's on its way - you'd be forgiven for feeling a little glum about things right now. But what October lacks in warm weather, it more than makes up for in awareness weeks, specifically National Chocolate Week and National Baking Week, both of which take place from October 14th-19th.

With that in mind, we set out to find the perfect do-try-this-at-home chocolate and coffee recipe to help raise the nation's spirits. And we think we've found it!

Ingredients

This simple recipe makes 16 decadent, grown-up brownies.

For the brownies, you will need:

• 185g unsalted butter, cut into cubes

• 185g dark chocolate, roughly chopped

• 3 large eggs

• 275g golden caster sugar

• 85g plain flour

• 40g cocoa powder

• 1 tsp ground coffee or espresso, mixed with 1 tbsp water

• 16 chocolate balls or truffles with soft centres - dark, white or milk chocolate or coffee-flavoured
  

For the espresso martini sauce, you will need: 

• 60ml freshly brewed very strong coffee or two shots of espresso

• 3 tbsp golden caster sugar

• 150ml double cream

• ½ tbsp cornflour

• 30ml vodka

Method

1. First, tip the butter into a heatproof bowl with the dark chocolate, then fill a small pan about a quarter full with boiling water and sit the bowl on top ensuring it doesn't touch the water. Put the pan on the hob over a low heat and stir occasionally until the butter and chocolate have melted. Remove the bowl from the pan and leave the melted mixture to cool to room temperature.
   

2. Preheat your oven to 180C/160C fan/gas 4 and line a shallow 20cm square brownie tin with non-stick baking paper. Combine the eggs and sugar using an electric whisk until they are creamy and doubled in volume - this may take as long as 7-8 minutes depending on the power of your whisk. Pour the cooled chocolate mixture over the combined eggs and sugar, then gently fold together with a spatula until the two mixtures combine and the colour is a dark brown. Try not to knock the air out of the mixture as this will prevent the brownies from rising properly.
   

3. Sieve the flour and cocoa over the chocolate and egg mixture along with a generous pinch of salt. Gently fold the powder into the mixture along with the espresso and water. Mix until it resembles fudge then pour into the tin and use a spatula to ensure an even, level topping. Push the chocolate balls into the brownie at regular intervals.
   

4. Put the brownie mix into the oven and bake for 30 minutes or until the top develops a shiny crust and the sides begin to come away from the tin. Remove from the oven.
   

5. To make the sauce, heat the coffee and caster sugar together to dissolve the sugar. Mix a little of the double cream with the cornflour then add to the pan with the remaining cream. Bring to a simmer and stir over a medium heat until it thickens. Add the vodka then turn off the heat. Serve each square of brownie with the sauce poured over.

Why not use our coffee in the recipe?

At Cafe2U, we use only the finest quality coffee and it's perfect for use in a recipe such as this. Find your nearest Cafe2U van here and let us bring some direct to your door!

Spring Bakes and Cakes

Now is a great chance to dust off the apron and get creative in the kitchen with some delectable spring cakes. We have also included a list of our very own spring coffees that are now available at your nearest Cafe2U van. Dive into our list below! 

Lemon Drizzle Cake

A perfect cake for a perfect spring day, the lemon drizzle. Filled with lemony goodness, it’s vibrant and delicious - that’s why it’s one of the nation’s favourite sweet treats. 

Here’s the ingredients you will need: 

• 225g unsalted butter, softened

• 225g caster sugar

• 4 eggs

• 225g self-raising flour

• 1 lemon zest

For the drizzle topping 

• 1½ lemons, juiced

• 85g caster sugar

Nice and simple, this lemon drizzle will take around 1 hour to make, with 15 minutes prep and 45 minutes baking. You can find the full recipe at BBC Good Food.

Victoria Sponge Cake

Another quintessentially British cake, the Victoria Sponge is a perfect spring treat. This classic cake features layers of light sponge sandwiched together by velvety cream and juicy strawberries. This recipe should serve ten people - here’s what you’ll need to get started: 

• 175g (6oz) butter, softened

• 175g caster sugar

• 3 eggs

• 175g self-raising flour

• 250ml (8fl oz) double cream

• 1 tsp vanilla bean paste, or vanilla extract

• 1 tbsp icing sugar, plus extra for decoration

• 400g (13oz) strawberries

• 4 tbsp strawberry jam (optional)

This is a cake that won’t disappoint - find the full recipe on Tesco Real Food.

Apple and Cinnamon Cake

This apple cinnamon cake is perfect for anyone looking for a simple spring showstopper. Here’s what you’ll need to start making this delicious dessert:

• 6 apples peeled and chopped

• 1½ cups soft brown sugar

• 2 cups flour

• 2 tsp baking powder

• 1 tsp salt

• 1 tsp cinnamon

• 2 eggs

• 1 cup plain yogurt

• ½ cup canola oil

• 1 tsp vanilla

This is a great recipe, and it’ll use up any leftover apples sitting in your fruit bowl - you can find the full recipe and method on Simply Delicious. 

Hot Cross Buns

A spring classic, we have found a wonderful recipe for Hot Cross Buns from Bake Off’s Paul Hollywood - here’s what you’ll need to get you started: 

For the buns

• 300ml full-fat milk , plus 2 tbsp more

• 50g butter

• 500g strong bread flour

• 1 tsp salt

• 75g caster sugar

• 1 tbsp sunflower oil

• 7g sachet fast-action or easy-blend yeast

• 1 egg , beaten

• 75g sultanas

• 50g mixed peel

• zest 1 orange

• 1 apple , peeled, cored and finely chopped

• 1 tsp ground cinnamon

For the cross

• 75g plain flour , plus extra for dusting

• For the glaze

• 3 tbsp apricot jam

These decorated buns have lots of texture and flavour - that’s why there’s so many ingredients. You can find the full recipe on BBC Good Food. 

A Coffee to Complement

We have recently launched our Spring Drinks range, featuring Easter Egg Hot Chocolate, Mocharetto Mocha, and the Hot Cross Latte - the perfect drink to pair with your summer cakes and bakes. Find your nearest barista on our website.

Coffee Cupcake Recipe

Here at Cafe2U, we know coffee and cake… and we LOVE cake nearly as much as we do our coffee! So to celebrate the Alzheimer’s Society National Cupcake Day on Thursday 18th June 2020, why not give this delightful coffee cupcake recipe a go?

This will give you the best of both worlds!

Ingredients

For the cake:

• 140g golden caster sugar

• 140g butter

• 3 large eggs

• 140g self-raising flour

• 2 tbsp instant espresso mixed with 1 tbsp water

• A few chocolate-coated coffee beans to decorate (optional)

For the icing:

• 200g butter

• 200g icing sugar

• 2 tsp instant espresso mixed with 1 tbsp water

• 50g plain chocolate, melted

Method

1. Heat the oven to 170c/150c fan/gas.

2. Line 2 bun tins with fairy cake cases (18 in total).

3. Beat the sugar with the butter until light and creamy. 

4. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. 

5. Beat in the rest of the flour and add your espresso.

6. Spoon the batter into the cake cases and bake for 17 mins, swapping trays after 12 mins.

7. Cool on a wire rack. 

8. To make the icing, beat the butter until pale then gradually beat in the icing sugar.

9. Beat in the espresso and melted chocolate.

10. When the cakes are cool, swirl the icing on top.

11. Enjoy - and send us a picture of your finished cupcakes!