In the kitchen with James Strawbridge – Fudge board

In the kitchen with James Strawbridge – Fudge board

Britain is going baking crazy, so we decided to get in the kitchen too, and created a delicious fudge board. But not just any kitchen, the amazing new kitchen at the Haverner’s in Fowey, and not just any chef, we spent the day cooking with James Strawbridge. Ring any bells? You may have read one of his cook books or spent time watching his adventures with his Dad, Dick Strawbridge.


James Strawbridge cooks with Buttermilk treats

We spent a day cooking with Buttermilk treats at the Havener’s Fowey

The plan was to see what exciting recipes we could come up with using Buttermilk treats! It was a lot of fun and amazing to see how many recipes you can create with a bit of fudge, honeycomb or brittle.

Over the months to come we will be sharing some of these recipes with you, as well as a few of our own. Last month Jordan shared her flapjack recipe, and the team are working on more ideas as I type.

We thought we would start with a simple one – the fudge board recipe – to get you started. Using some fresh fruit, and an array of fudge, honeycomb and brittle you can create the perfect alternative to pudding, or a great accompaniment to coffee. If you can get your hands on some edible flowers, then even better!

Read the full recipe here.

Buttermilk fudge board

The fudge board – a great alternative to pudding, or a treat with coffee


Back to school and back to baking!

Back to school and back to baking!

Okay, we’ll admit it. Here at the Buttermilk Kitchens we’ve all used September as a big old excuse to go out and buy a shiny new pencil case and a lovely lunchbox. This doesn’t make up for the fact we’re all struggling with the peculiar changeable weather that September brings, leaving half of the office looking like they’re dressed for Bermuda and the other half looking ready to hit the slopes. However, we aren’t complaining about the biblical rain that’s arriving hand-in-hand with glorious sunshine. Why? Because the arrival of September, new pencil cases and muddled up weather can only mean one thing: The Great British Bake Off is back once more.

In the queue for the bus or whilst waiting for the kettle to boil, we’re all talking about Mary, Paul and this year’s soggy bottoms (in and amongst a little moan every now and again about how much we’d like it to either be hot OR cold, don’t mind which!).  And of course, here at Buttermilk we love any excuse to make something scrumptious. Already, we’ve been bringing in our homemade Honeycomb Cheesecakes, Almond Brittle Breakfast Bars and Chocolate Fudge Brownies, resulting in our lovely new lunchboxes going home rather full of treats for later…

We thought we’d share one of our favourite Buttermilk recipes so far – it’s a lovely all-butter flapjack, loaded with our crumbly Vanilla Fudge. Oh, and it’s almost suspiciously easy to make. We hope you enjoy it as much as we have done here!


Buttermilk’s Fudgey Flapjacks

Makes 10-12

200g unsalted butter (at room temperature is best!)

300g golden syrup

100g muscovado sugar

450g rolled porridge oats

75g Crumbly Vanilla Fudge chopped into little cubes (great news – this is half of a sharing box, so you’ve got some to nibble on whilst you bake!)


  1. Preheat your oven to 180 degrees or gas mark 4. Line a 20cm cake tin with baking parchment (if you grease the tin first, the parchment sticks in place).
  2. Place the oats and the fudge cubes in a mixing bowl and make sure the fudge is evenly distributed.
  3. Melt the butter in a pan on a low heat and then add the sugar and the syrup. Once the sugar has dissolved, remove from the heat.
  4. Pour the melted mixture over the oats and fudge in your mixing bowl and make sure all of the dry ingredients are evenly coated in the melted ingredients.
  5. Pour the mixture into your baking tin and pack down with the back of a metal spoon.
  6. Bake for 45 minutes or until golden brown and then leave to cool on a wire rack.
  7. Cut into chunks and tuck in!
£0.000 items