Lovely to get some fresh air this weekend over at Burbage in the Peak District, you really can't beat a simple country walk and a pub lunch. Note to self: must get out more often!

Serves 12
Preparation time: 30 minutes
Cooking time: 25-35 minutes
175g (6oz) Flora Buttery, plus extra for greasing the tins
175g (6oz) caster sugar
3 eggs
150g (5oz) self-raising flour, sifted
1 tsp baking powder
25g (1oz) cocoa powder
55g (2oz) stem ginger in syrup, chopped
2 tbsps ginger syrup
For the icing:
55g (2oz) Flora Buttery
2 tbsps ginger syrup
2 tbsps milk
275g (10oz) icing sugar, sifted, plus 2 tbsps extra
2 tbsps chocolate curls or flakes, to decorate
Preheat the oven to 170°C/160°fan/ 325°F/gas 3.
Place all the cake ingredients in a mixing bowl then beat with a wooden spoon until smooth. Pour into two greased and bottom-lined 18cm (7in) sandwich tins and smooth the tops.
Bake in the oven for 25-35 minutes. Turn out and cool on a wire tray.
For the icing, put the Flora, ginger syrup, milk and icing sugar into a bowl over hot water and mix.
Take 6 tablespoons of the mixed icing and add the extra 2 tablespoons of icing sugar, mixing well. Use this to sandwich the cakes together.
Pour the remaining icing over the cake and decorate with chocolate curls or flakes.

Makes 10-12
Preparation time: 15 minutes
Cooking time: 20 minutes

115g (4oz) Flora Buttery
115g (4oz) caster sugar
2 eggs
115g (4oz) self-raising flour, sifted
2 tbsps raspberry jam
For the icing:
55g (2oz) Flora Buttery
225g (8oz) icing sugar, sifted, plus extra for dusting1 tbsp lemon curd, plus a little milk
10-12 raspberries, to decorate
Preheat the oven to 180°C/160°Cfan/ 350°F/gas 4.
Put all the cake ingredients in a mixing bowl and beat for 2-3 minutes, until smooth. Pop into 10-12 paper cases and bake for
20 minutes, until soft and springy. Cool on a wire tray
For the icing, mix together the Flora, icing sugar and lemon curd, adding a little milk, if needed. Remove a slice from the top of each cake and halve. Fill the cakes with the icing then replace the cake halves to form butterfly wings. Top with a raspberry and dust with icing sugar.

Recipe courtesy of The Sunday Express

Tableware featured above are from my Spring collection for Debenhams

 Set of Four teacups and saucers £32 , Exclusive to Debenhams

My new collection for Debenhams is now available in store. Featuring ditsy florals, gingham co-ordinates, strawberry tarts and cross stitch detailing.  I loved designing this range, it's perfect to cheer up your kitchen this summer. Available exclusively to Debenhams click here to shop online

To make the Pastry