Enjoy an indulgent afternoon tea with friends!

WE LOVE… ROCK CAKES pg59 // CHOCOLATE CHIP MADELEINES pg60 // BEAVERTAILS pg63

For the chilli chocolate brownies, see page 58

Serve with clotted cream!

Brioche French toast with blueberry compote

SERVES 1

For the brioche French toast 

1 Clarence Court Old Cotswold Legbar egg 2 tbsp oat milk, or similar ½ tbsp caster sugar a drop of vanilla extract 2 thick slices of brioche butter, for frying

For the blueberry compote 

100g (3½oz) blueberries ½ tbsp honey a squeeze of lemon juice

1 Put the compote ingredients into a pan and heat gently until the blueberries start to pop and release their juice, then simmer on a low heat for 2-3 minutes until jammy and set aside.

2 Meanwhile, to make the French toast, mix together the egg, milk, sugar and vanilla extract until the sugar has dissolved. Dip the bread in the egg mix so it is thoroughly coated. Fry the brioche slices in the butter until golden brown on both sides. 

3 Serve the French toast with the blueberry compote.

Chilli chocolate brownies

MAKES 12 360g (12oz) unsalted butter, melted 150g (5½oz) cocoa powder 600g (1lb 4oz) caster sugar a few drops of vanilla extract 200g (7oz) plain flour 1½ tsp baking powder 8 free-range eggs, lightly beaten 220g (8oz) South Devon Chilli

Farm Orange Chilli Chocolate, broken into pieces (or 160g (6oz) chilli chocolate and 60g (2oz) plain chocolate)

1 Preheat the oven to 160°C/Gas Mark 3. Line a 24x32cm (9x13in) (6cm (2in) deep) baking tin with baking parchment.

2 Mix the melted butter, cocoa, sugar and vanilla in a food processor until just mixed. With the machine running slowly, add the flour, baking powder and eggs until combined. Turn off the mixer and fold in the orange chilli chocolate pieces. Pour the brownie batter into the lined tin.

3 Bake in the oven for 30-40 minutes or until it’s just setting and the surface is beginning to crack. Allow to cool in the tin, then cut into portions.

By Alice Liveing for Clarence Court Eggs (www.clarencecourt.co.uk). Photography by David Loftus.

By South Devon Chilli Farm.

Rock cakes

SERVES 10 

230g (8oz) self-raising flour 115g (4oz) margarine 115g (4oz) caster sugar 115g (4oz) dried fruit (or your favourite additions) 1 free-range egg, beaten 2 tbsp milk sprinkling of sugar, to finish