Emily's - The Bronte Birthplace

Emily's - The Bronte Birthplace Open Thursday to Sunday, 10:00am to 4:00pm.
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Emily's is a leader in producing flavoursome locally sourced and imported fine foods, perfectly executed artisanal coffee, a carefully selected range of loose leaf and fancy teas, and the perfect ambiance during your visit - the reason we will excite both Following its extensive refurbishment, the Bronte Birthplace is now open offering ground to order coffee, a variety of loose leaf teas, award wi

nning botanically brewed vintage cordials together with fine foods. Please see our drinks menu and monthly food menu on the menu page via: www.delucaboutique.co.uk

Also please keep in touch via our Latest News page.

GINGER BISCUITS Ingredients 6oz Self Raising Flour.4oz Margarine.3oz Demeraira Sugar.2 tablespoons of Golden Syrup.1/2 t...
26/04/2020

GINGER BISCUITS

Ingredients

6oz Self Raising Flour.

4oz Margarine.

3oz Demeraira Sugar.

2 tablespoons of Golden Syrup.

1/2 teaspoon Bicarbonate of Soda.

2 teaspoons ginger.

METHOD

Pre heat oven 180°C

Melt Syrup and Margarine.

Mix all Dry Ingredients together.

Mix altogether and allow to cool for
10 minutes.

Roll into 6 balls then shape in a
3 inch pastry cutter

Place on baking try greaseproof
lined and bake in middle of oven
for 10mins.

Keep space and stay safe Ingredients 4 x Basa Fillets or any white fish defrosted then dried.500g of baking potatoes chi...
13/04/2020

Keep space and stay safe

Ingredients

4 x Basa Fillets or any white fish defrosted then dried.

500g of baking potatoes chipped

1 tin of mushy peas microwaved 2 mins in large measuring jug.

Blend the ingredients below to form a batter.

1 cup of self raising flour

1/2 cup of carbonated water or beer.

1 egg.

Pre heat oven 130°C and turn deep fat fryer on full.

Method

Deep fry chips until golden then place in large pyrex dish then into oven.

Put batter into a pound loaf tin.

Sprinkle flour over a plate for each fillet then place fillet in flour and turn over covering both sides.

Dip fillet into batter then gentle drop into deep fat fryer and cook till golden.

Place each fillet into large pyrex dish and serve when ready.

IngredientsFor the cake1 cup of self raising flour1 1/2 cups of caster sugar1/3 cup cocoa powder1½ tsp baking powder1½ t...
10/04/2020

Ingredients

For the cake

1 cup of self raising flour

1 1/2 cups of caster sugar

1/3 cup cocoa powder

1½ tsp baking powder

1½ tsp bicarbonate of soda

2 free-range eggs

1 cup of milk

1/2 cup of vegetable oil

2 tsp vanilla extract

1 cup of boiling water

For the chocolate icing

200g of plain chocolate

1 cup of double cream

Pre heat oven 160°C

Method

Blend all ingredients together apart from boiling water when a thick batter is formed add boiling water and blend again.

Pour mixture equally into 2 x 20cm cake tins lined with greaseproof paper then place in oven for 40mins approx.

For the frosting heat the chocolate and cream in a bowl over a saucepan filled with water just touching the bottom of the bowl at a low heat until the chocolate melts.

Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened.

Allow to cool for 1–2 hours, or until thick enough to spread over the cake.

Easy 2 Cheese Pasta BakeKeep Space and Stay SafeIngredients 250g of Penne Pasta200g of Cream Cheese95g of Red pesto 1/2 ...
07/04/2020

Easy 2 Cheese Pasta Bake

Keep Space and Stay Safe

Ingredients

250g of Penne Pasta
200g of Cream Cheese
95g of Red pesto 1/2 a jar
150g of grated cheese
1 large Chicken Breast optional cut
Into small pieces strips or diced.
Handful of chopped mushrooms
2 glugs of olive oil to fry

Method

Pre heat oven 180°C

Boil Penne Pasta for 6 mins and drain al dente

Fry chicken and any other ingredients but not the cheese olive oil till cooked then add cream cheese and red pesto stirring to form a creamy sauce reduce heat to lowest setting and allow to simmer folding the Pasta into sauce.

Place pasta with sauce into a pyrex dish cover with grated cheese and bake at 180°C till its golden on top.

Serves 3/4

For the baseIngredients110g digestive biscuits50g butter25g demeraira sugar400g cream cheese75g caster sugar1 lemon zest...
06/04/2020

For the base

Ingredients

110g digestive biscuits

50g butter

25g demeraira sugar

400g cream cheese

75g caster sugar

1 lemon zested. Save a little to sprinkle over top when finished.

2-3 lemons squeezed (90ml approx)

Method

To make the base beat110g digestive biscuits in a bag with a rolling pin or place in a blender

Melt 50g butter in a a microwave and stir in 25g of demeraira sugar and the digestive biscuit.

Line the base of a 15cm x 200cm pyrex dish with greaseproof. Press the biscuit into the bottom of the tin and cool in the fridge while prepping the topping.

Beat together 500g cream cheese, 75g caster sugar, the zest of 1 lemon and juice of 2-3 lemons, until smooth and creamy.

Spread over the base and chill for a couple of hours.

SODA BREADIngredients1 cup milk2 tablespoons distilled white vinegar2 1/2 cups self raising flour1 tablespoon white suga...
04/04/2020

SODA BREAD

Ingredients

1 cup milk

2 tablespoons distilled white vinegar

2 1/2 cups self raising flour

1 tablespoon white sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

Method

Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes.

Preheat oven to 200°C.

In a mixing bowl, mix together the flour, sugar, baking soda, and salt.

Slowly stir in the soured milk into the flour mixture until the dough binds together.

Turn the dough over in mixing bowl. Knead a few times shaping dough into a ball. Place the dough onto greaseproof paper on a baking tray.

With a knife cut an X shape into the top of the dough to release steam and help the bread keep its shape.

Bake in the preheated oven until golden 45 mins approx.

Egg Custard TartsKeep space and stay safe. IngredientsShort crust Pastry 250g plain flour150g butter100g sugar3 tbspn w...
03/04/2020

Egg Custard Tarts

Keep space and stay safe.

Ingredients

Short crust Pastry

250g plain flour

150g butter

100g sugar

3 tbspn water

Custard Filling

500ml whole milk

2 tbspn vanilla essence

2 tbspn nutmeg

8 egg yolks

100g caster sugar

Method

For shortcrust pastry sieve flour and sugar into a large mixing bowl dice butter into small pieces place in mixing bowl work together with finger tips till a breadcrumb consistency then add water to mix till a dough ball. Chill in fridge whilst making custard.

Pre heat oven to 180°C

For custard add all ingredients less nutmeg into a large measuring jug and whisk place in microwave on full power 2 mins then whisk again.

Roll pastry on a flowered surface then place over 2 x 20cm baking trays and mould pastry to trays trimming edges.

Pour 1/2 mixture into each baking tray and sprinkle 1 tbsn of nutmeg (optional) over each one then place into oven and bake for approx 40 mins.

Apple Drizzle Cake Keep space and stay safe. Ingredients1 1/2 cups of self raising flour2 tsp baking powder½ tsp salt6 B...
02/04/2020

Apple Drizzle Cake

Keep space and stay safe.

Ingredients

1 1/2 cups of self raising flour

2 tsp baking powder

½ tsp salt

6 Braeburn Apples cored and peeled.

1 cup caster sugar

3 large eggs

½ cup sunflower/vegetable oil

½ tsp vanilla extract optional

Method

Pre heat oven to 160°C

Chop 2 Apples into small pieces

Grate 4 apples

Add all ingredients leaving the chopped apples out to a large measuring jug and blend until a smooth batter is formed.

Pour equally into 2 x 1lb baking tins lined with greaseproof paper. Add 1 chopped apple into each tin pushing them under to cover.

Place a middle of oven for 60mins approx.

Allow to cool before Icing.

For the icing

2 cups icing sugar

90ml of Apple Juice

Mix together in a mixing bowl with a wooden spoon till a paste with no lumps.

Drizzle over cakes when icing is set you may want to freeze one for later.

Enjoy

This morning's freshbake from Emily's the Bronte Birthplace is Lemon Drizzle Cake baking ingredients and instructions b...
31/03/2020

This morning's freshbake from Emily's the Bronte Birthplace is Lemon Drizzle Cake baking ingredients and instructions below.

Keep space and stay safe.

Ingredients

2 cups of self raising flour

2 tsp baking powder

½ tsp salt

1 cup Greek yoghurt (or plain)

1 cup caster sugar

3 large eggs

½ cup sunflower/vegetable oil

½ tsp vanilla extract optional

zest of 1 lemon

Method

Pre heat oven to 160°C

Add all ingredients to a large measuring jug and blend till a smooth batter is formed.

Pour equally into 2 x 1lb baking tins lined with greaseproof paper. Place a middle of oven for 40mins approx.

Allow to cool before Icing.

For the icing

2 cups icing sugar

juice of 1 lemon

Mix together in a mixing bowl with a wooden spoon till a paste with no lumps.

Drizzle over cakes when icing is set you may want to freeze one for later.

Enjoy

Golden Syrup Flapjacks Ingredients500g porridge oats125g Sultanas (optional)250g butter125g light brown sugar125g Golden...
30/03/2020

Golden Syrup Flapjacks
Ingredients

500g porridge oats

125g Sultanas (optional)

250g butter

125g light brown sugar

125g Golden Syrup
Method

Heat oven to 180°C
Put butter, light brown sugar and golden syrup into a large measuring jug then microwave for 1min on full power then stir repeating again so it is a golden liquid. Add the porridge oats and sultanas then fold in till mixed together.
Line a 20x20cm pyrex dish with greaseproof paper and spoon in the mixture. Press into the corners with the back of a spoon so the mixture is flat.

Bake for around 30 minutes until golden brown.

Cut into 9 pieces then leave to cool .

Golden Syrup Flapjacks Ingredients500g porridge oats125g Sultanas (optional)250g butter125g light brown sugar125g Golde...
30/03/2020

Golden Syrup Flapjacks



Ingredients

500g porridge oats

125g Sultanas (optional)

250g butter

125g light brown sugar

125g Golden Syrup



Method

Heat oven to 180°C

Put butter, light brown sugar and golden syrup into a large measuring jug then microwave for 1min on full power then stir repeating again so it is a golden liquid. Add the porridge oats and sultanas then fold in till mixed together.

Line a 20x20cm pyrex dish with greaseproof paper and spoon in the mixture. Press into the corners with the back of a spoon so the mixture is flat.

Bake for around 30 minutes until golden brown.

Cut into 9 pieces then leave to cool .

Address

The Brontë Birthplace, 72-74 Market Street, Thornton Village
Bradford
BD133HF

Opening Hours

Monday 10am - 4pm
Thursday 10am - 4pm
Friday 10am - 4pm
5:30pm - 8pm
Saturday 10am - 5pm
Sunday 10am - 4pm

Telephone

+441274834853

Website

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