Brantwood, Coniston, Cumbria LA21 8AD
015394 41715 or 07929 259 866 email@example.com
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Following a recipe can of course produce great results, but having a lifetime of experience, is an ingredient you won’t find in any cook book. And it is this, that makes Jumping Jenny so very special. However, whilst we are not about to give all our secrets away, we would like to share with you some of the myths and legends that have contributed to the cakes we bake today.
Some years ago, a couple were sitting in a cafe overlooking the Great Barrier Reef in Australia. They were chatting to the couple at the next table. “I think that this is the most beautiful view in the world.” “That may be so, but I know somewhere where there is a view almost as fine, but they also serve the most divine Coffee Cake.” “Do you mean Jumping Jenny’s?”. They did.
The Legendary Tarte au Citron.
Tarte au citron is Gillie’s ‘signature dish’. The butter pastry is wafer thin. The filling is light, fresh, and slightly tart. The end result is spectacular. We are often asked for the recipe, but will not part with it until the Jumping Jenny Cookery Book.
Orange and Almond Cake (flour and dairy free).
For those who like a light cake, this is absolutely delicious – “How can a cake taste this good?”, was a recent comment. For those who are coeliac, or allergic to dairy products, this cake is manna from heaven.