VEGAN AFTERNOON TEA @ HARRIETS TEA ROOM // Out

This week we took a short family get away to Ubberston in Suffolk, which while just over one hour from home in Norwich was a lovely week to relax and go visit places we never had before. We also left on the day of Mums birthday, and Dad had booked us a table at Harriers Tea Room in Bury as a birthday treat. Thoughtfully dad had told them I was vegan when booking, and when I asked whether they had vegan options they said they had bought in some extra vegan cakes especially! The menu does say about vegan scones, but I am not sure they have these available every day. I was so impressed they had made a special effort for a vegan diet, and would definitely recommend phoning to let them know a few days before.

They sell an avocado and tomato sandwich on the lunch menu, so I asked for that to go with my vegan scones and cakes. The bread was so soft, avocado thick and creamy, and tomatoes slices added an extra freshness (although next time I would probably ask for granary)

The scones were slightly warm, had a great texture that was soft but not too crumbly. I also had a ginger and apple cake, which was a tad on the dry side but had nice big chunks of crystallised ginger running through (I took one slice home and found it even better warmed in the microwave with a dollop of soya yogurt). Alongside was a millionaires shortbread, which as expected being vegan didn’t have a particularly rich or buttery base, but the sweetness of the ‘caramel’ and layers of chocolate, filling and biscuit was something different to what you usually get offered as a vegan.

Our seat was right next to the counter so we had this view of TONNES of scones staring at us while we waited *drool

They also do a variety of hot dishes, such as jack potatoes, fish and chips, paninis, and breakfasts including a full English and lighter options such as granola on yogurt.

Of course we had to get a selection of cakes to take home for dad – chocolate profiterole on mousse, strawberry tart and white chocolate raspberry cheesecake. While they weren’t massive, priced at just over £6 for three, the detail and daintiness of the cakes were worth it.

While Harriets is located in the middle of a fairly busy high street, just five minutes away is the Cathedral grounds which, while still busy, was a lovely way to walk off all the delicious food.

The staff were all friendly and fit the traditional tea room aesthetic with their white pinafore s and head dress, the tea room itself was beautifully decorated with statement, yet not ‘tacky’ chandeliers and the food was great accommodating to everyone. Couldn’t recommend enough.

PERFECT CARROT CAKE // Recipe

Carrot cake is my family’s all time favourite cake, and being competely unbias the carrot cake at No33 Cafe is the BEST you will ever buy. I’ve used this as the basis for mine, but made a couple of slight changes to suit it to my exact tastes. It’s also incredibly easy to make, and has got carrots in so pretty much counts as one of your 5-a-day.

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170g/6oz caster sugar

55g/2oz dark brown sugar

3 medium eggs (or vegan egg replacement or 1/2 cup apple sauce + 60ml extra oil)

175ml oil (sunflower, vegetable or coconut)

3/4tsp vanilla extract

225g/8oz self raising flour

1tsp bicarbonate of soda

1tsp cinnamon

200g/70z (around 3 large) carrots, peeled and grated

50g/1.75oz handful of raisins (optional)

Icing –

2 tubs of mascapone OR 2 tubs vegan cream cheese

up to 50g/2oz icing sugar, sifted

drop of vanilla extract

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Preheat the oven to 180C/350F/gas mark 4.

Whisk the eggs and both sugars together in a large bowl until well combined, then add in the oil, vanilla, sift in the dry ingredients, and beat everything together.

Split the batter between two 8 inch cake pans lined with grease proof paper and oil.

Bake for 25 minutes, or until when inserted with a cake skewer it comes out with just a few crumbs, and leave to cool on a rack.

For the icing, gently beat the mascarpone or vegan cream cheese until smooth, then add the vanilla, sifted icing sugar and fold in gently.

If the icing is too runny, place it in the fridge for an hour until it hardens.

When the cake is cool and the icing is ready, spread half of the icing onto one cake with a knife (palette knifes are particularly great at this), then repeat with the next layer of cake. Grate some extra carrrot on top to decorate, and serve.

This keeps well in the fridge for up to 5 days.

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Post Festival Recovery // LifeStyle

Last week I spent 4 nights at Latitude in Suffolk. As well as being one of the best weekends I’d had in a long time (seeing Catfish and the Bottlemen, Noel Gallagher and a whole lot of crap being personal highlights), when I sadly had to arrive back home it wasn’t all ‘moshing’ at 2am and eating pancakes with nutella and bananas for breakfast.

Continue reading “Post Festival Recovery // LifeStyle”