Watershed Studio 
Tel: 01255 820466 

Recipes 

Just a few of our favourite Watershed Recipes below. These will be added to regularly. If you have any requests please get in touch and I'll do my best to include it but not everything has an actual 'recipe'! I generally only weigh out ingredients for puddings so I am afraid that most, if not all of these recipes are for puds or cake! Sorry. 

Double Chocolate Cheesecake 

A very nice, easy to make cheesecake and quite suitable for vegetarians. Serves about 16 plus as it’s very rich. I've always used Cadbury’s milk chocolate and Bournville Dark in the past but I’ve found Tesco’s plain and milk chocolate are plenty good enough! 
Base: 
3oz Marg melted 
Packet choc chip cookies, crushed 
Filling: 
225/8oz plain chocolate 
225/8oz milk chocolate 
55g/2oz caster sugar 
350g/12oz soft cheese 
425ml/15fl oz double cream 
Base: melt 3oz butter/marg approx. and add packet of crushed chocolate chip cookies. Press into a lined 8” springform tin. Chill. 
 
Filling: Melt the chocolate in a bowl over a pan of steaming water then put aside to cool. 
Whip the cream lightly then add the cheese and sugar and whip some more. Then add cooled chocolate slowly whisking all the time until firm (do not over-whisk) then spoon over the biscuit base and level the top. 
 
Cover with a dinner plate, or clingfilm and refrigerate for at least 2hrs but preferably over- night. 

Raspberry Cheesecake 

A very nice, easy to make cheesecake. Not suitable for vegetarians though I'm afraid. I have actually measured out the ingredients while I made this recently so I could write it down fairly accurately as I usually just do it by eye and taste. Good luck! 
4oz Marg melted 
10oz crushed digestive biscuits 
350g frozen raspberries 
Raspberry Jelly 135g 
1tsp powdered gelatine 
1 ½ oz sugar 
500g pot Greek style yoghurt 
300g soft cheese 
3 desert spoons approx. raspberry jam or redcurrant jelly 
Line a 9” loose bottom round cake tin with a parchment liner 
• Mix the crushed biscuits with the melted marg and press into the bottom of the lined tin. 
• Place the raspberries, jelly and sugar in a pan and gently cook until all the jelly and sugar has dissolved. Sprinkle the gelatine over the top and allow it to dissolve then stir into the mix. Do not boil. Take off the heat and allow to cool for a while. 
• Beat the yoghurt and soft cheese together until smooth and gently add the raspberry mixture and fold in until completely combined. It will be quite a runny mix so don’t worry. 
• Taste the mixture for flavour and sugar. Add some jam or jelly if it’s not a strong enough flavour, or some icing sugar if it’s too tart – it’s really all about personal taste. I like it to have a strong fruit flavour and not be overly sweet. 
• Pour over the biscuit base and allow to set overnight in the fridge! 

Best Ever Carrot Cake 

A very special recipe – the best! This cake has been extremely popular with visitors to Watershed Studio! Courtesy of Bourton House and in both metric and imperial to keep everyone happy, though not both at the same time naturally! 
10 fl oz corn oil 
13 oz castor sugar 
9 oz plain flour 
2 tsp baking powder 
1 tsp bicarbonate of soda 
1 tsp salt 
1 tsp cinnamon 
1 tsp mixed spice 
5 med eggs 
0.5kg grated carrots 
4oz chopped walnuts (optional) 
5 oz sultanas 
This will make two 8” x 3” round cakes or one traybake tin. Line cake tins with baking parchment. 
Beat oil & sugar at high speed; add eggs one at a time. Add dry ingredients, then stir in the carrots and walnuts and sultanas. 
 
Bake the cakes at gas mark 3, F325˚, C170˚ for approximately 60 to 90 minutes, or maybe a bit longer! 
 
Icing: Whisk 100 grams (approx 3 oz) of soft cheese with 65 grams (approx 2 oz) of unsalted butter, ½tsp vanilla essence and about 1 oz icing sugar. 

Cinnamon Layer Galette 

A delicious desert that can be prepared well in advance and put together just before it's needed. 
Ingredients: 
12oz marg 
1lb caster sugar 
2 eggs 
11oz plain flour 
2 tablespoons ground cinnamon 
1 pint double cream 
Firstly the most time consuming bit - but you can store and reuse these over and over - draw approx 12 x 9" circles on slightly larger squares of baking parchment. 
Preheat the over to 190 degrees C or gas mark 5. 
Cream the butter and sugar then beat in the eggs. Fold in the flour and cinnamon - I generally make this in the food mixer as it's quite a stiff paste and can be a bit tough on a hand mixer. 
Using a knife spread the mixture on each of the circles, working from the centre outwards - you get good at guessing how much.  
I do three at a time on three shelves in the oven - whilst three are cooking I prepare another three. Bake for about ten minutes and when done slide the baking parchment and cinnamon biscuit on to a wire rack to cool and reuse the tray for the next round.  
The cooked discs will have cooled by the time the next batch are done so place them gently into an air tight container and repeat after each baking. 
These will keep for over a week in such a container. 
When you want them whip the cream into a semi whipped state.  
Put a blob of cream on to your serving plate and place the first cinnamon round on to it - spread cream on top and continue to layer the cake upwards in this way. 
Dust with icing sugar - ideally the cake needs to stand for a couple of hours to allow the cream to soften the cinnamon rounds to make cutting and serving much easier. 
Enjoy - can be served with stewed rhurbarb of apple puree?  

Honeycomb Icecream 

The number one most popular desert! This is included by popular request and is extremely easy! 
Ingredients: 
600ml pot of double cream 
397g tin of condensed milk 
2 x 140g bag honeycomb (I get mine at The Range) 
Line two 2lb loaf tins with a baking parchment liner. 
Whisk the cream into stiff peaks then add the condensed milk and whisk some more until the mixture is quite firm. 
Bash the bags of honeycomb, unopened, with a rolling pin taking care not to split the bags!  
The lumps will vary in size which is perfect and then tip them into the mix and gently incorporate. 
Divide between the two tins and freeze overnight. 
 
This is an adapted Mary Berry recipe - she makes her own honeycomb but I have found that this doesn't remain stable after being frozen for any length of time. The bought honeycomb doesn't break down as quickly but it will need using up within a month ideally.  

Watershed Flakey Flapjack 

These are very popular with all our artists, guests and family and I am expected to produce them for every fundraising event where cake is required. 
Ingredients: 
330 g stork margarine (or butter) 
200 g golden syrup 
330 g granulated or demerara sugar – or whatever sugar you like! 
200 g rolled oats 
200 g self-raising flour 
250 g cornflakes (you can also all other cereals such as Rice Krispies or Bran Flakes if you feel like a change. I generally use 100g of Krispies and 150g corn flakes). 
Line an 9” x 12” tray-bake tin with baking parchment. 
Measure out the oats, flour and cornflakes/Rice Krispies into a bowl. 
In a large pan gently melt the margarine, sugar and golden syrup together stirring regularly. Briefly bring this to a rapid boil for just over a minute. 
Add the dry ingredients to the pan and stir well to incorporate fully. Spoon into the lined baking tray and flatten the top down before cooking for about 15 - 20 minutes at 400F/200C/Gas Mark 6. Cool and cut into approx 20 fingers when cooled down. 

Winter Chocolate Brownie Cookies 

A very easy, delicious cookie that manages to look attractive at the same time! 
 
Ingredients: 
 
85g cocoa powder 
400g caster sugar 
125ml vegetable oil 
4 eggs 
2 teaspoons vanilla extract 
250g plain flour 
2 teaspoons baking powder 
1/2 teaspoon salt 
 
For rolling: 
icing sugar 
Method:  
 
1. Put all the ingredients in a large bowl and mix with a hand mixer or in your electric food mixer. Cover paste and chill – a few hours is good to ensure the mixture is manageable for moulding later. 
 
2. Preheat oven to 180 C / Gas mark 4. Line baking trays with parchment. Tip icing sugar into a shallow bowl. Take a spoon of dough and drop into the icing sugar and roll into 2.5cm balls with your hands. Make sure each ball is coated in icing sugar before placing onto prepared trays. 
 
3. Bake in preheated oven for 10 to 12 minutes. Let stand on the baking tray for a minute before transferring to wire racks to cool. 
 
Enjoy or share, or both! 
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