Best Easter Bakes 2023

If it's possible for a person to eat too much chocolate, Easter is probably the time it would happen. As much as we love chocolate at Cafe2U, the last thing we want is for anyone to make themselves poorly by overdoing it over the coming weekend so we've compiled a list of easy and delicious Easter bakes for you to try at home to bring some variety to your diet (don't worry, chocolate still features prominently!).

Better still, all these bakes go great with a cup of top-quality coffee so, without further ado, here are our top Easter 2023 bakes!

Easter Traybake

This Easter-themed traybake is a great option to make with kids and can be decorated with any Easter sweets and treats of your choosing!

Ingredients

To make an Easter traybake, you will need:

• 150ml sunflower oil, plus extra for the tin

• 165g golden caster sugar

• 2 eggs

• 150ml milk

• 165g self-raising flour

• 3 tbsp cocoa powder

• 1 tsp bicarbonate of soda

For the chocolate fudge icing, you will need: 

• 100g milk or dark chocolate, chopped (either a chocolate bar or Easter egg, broken up)

• 100g butter, softened

• 100g icing sugar

• 100g Easter treats (chocolate eggs, sweets etc)

Begin by heating your oven to 180C/160C fan/gas 4, then oil and line a traybake tin, about 20 x 30cm, and 5cm deep. 

Put the oil, sugar, eggs and milk in a bowl and whisk until well combined. Sieve over the flour, cocoa and bicarb, and stir briefly until combined. Pour the mixture into the tin and bake for 20-25 mins until the cake is well risen and springy. Leave to cool completely on a wire rack.

Next, melt the chocolate in a bowl set over a pan of simmering water - ensuring the bowl doesn't touch the water - then leave to cool for a few minutes.

Finally, beat the butter and icing sugar together until pale and fluffy, then drizzle in the chocolate and beat again until smooth. Swirl the icing over the top of the cake, then decorate with the Easter treats to serve.

Carrot Patch Cake

Take a (short) break from chocolate with this tasty carrot cake. The Easter bunny would definitely approve!

Ingredients

To make Carrot Patch Cake, you will need:

• 175ml vegetable oil, plus extra for the tin

• 75g natural yoghurt

• 3 large eggs

• 1 tsp vanilla extract

• 200g self-raising flour

• 250g light muscovado sugar

• 2 tsp ground cinnamon

• ¼ fresh nutmeg, finely grated

• 200g carrots (about three), grated

• 100g sultanas or raisins

• 100g pistachios, finely chopped

For the icing, you will need:

• 100g slightly salted butter, softened

• 200g icing sugar

• 100g full-fat cream cheese

• 100g fondant icing or marzipan

• orange food colouring

First, heat your oven to 180C/160C fan/gas 4, then oil and line a 900g loaf tin with parchment paper. Whisk the oil, yoghurt, eggs and vanilla in a jug. Then mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl occasionally to bring the lumps to the surface.

Next, add the wet ingredients to the dry, along with the carrots, raisins and half the pistachios. Mix well to combine, then scrape into the tin. Bake for 1 hr 10 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin.

To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and beat again, then add the rest. Remove the cake from the tin and spread the icing thickly on top. Scatter with some of the remaining pistachios. Dye the fondant or marzipan orange by kneading in a drop of food colouring. Roll into little carrot shapes, arrange on top of the cake, then serve.

Easter Egg Cookies

Decadent and perfect for dunking, these seasonal cookies taste as good as they look!

Ingredients

To make 20 Easter Egg Cookies, you will need:

• 175g butter, softened

• 200g light brown soft sugar

• 100g golden caster sugar

• 1 tbsp vanilla extract

• 1 large egg

• 250g plain flour

• ½ tsp bicarbonate of soda

• 50g white chocolate, chopped into chunks

• 100g bar dark chocolate, chopped into chunks

• 100g mini chocolate eggs, crushed

Start by heating your oven to 190C/170C fan/gas 5. Line two baking sheets with parchment paper, then tip the butter, sugars and vanilla into a bowl. Beat with a whisk until pale and fluffy, then add the egg and beat again. Tip in the flour, bicarb and a pinch of salt, then use a spatula to mix together before adding the chocolate chunks and about half the crushed mini eggs. Mix again until everything is combined.

Next, scoop golf-ball-sized mounds of cookie dough onto the baking sheets, making sure you leave plenty of space between each one. Push the remaining mini egg pieces into the tops, then bake for 15-18 mins, swapping the sheets around halfway through. 

Remove from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch.

Happy Easter from Cafe2U!

We hope all our customers have a happy Easter and a great bank holiday weekend. 

If you find yourself in need of some top quality coffee to accompany one of these bakes or some of your chocolate eggs, contact your local Cafe2U van here and we'll deliver some straight to your door!

Best Mother's Day Bakes 2023

Instead of buying your mum a present for Mother's Day this year, why not get creative and make her something instead?

Most mums love a sweet bite with their coffee so baking her a sugary treat is exactly the kind of surprise that's sure to be well received. We've chosen a few of our favourite recipes to share with you, all of which are guaranteed mum-pleasers. And best of all you can either bake them ahead of time or share some quality time with your mum by baking them together!

Presenting our Mother's Day 2023 bakes…

Caramel-drizzled banoffee bake

Part cheesecake, part traybake, all delicious! 

Ingredients

To make a caramel-drizzled banoffee bake, you will need:

For the base - 

• 175g unsalted butter, melted, plus extra for the tin

• 250g digestive biscuits, crushed to a fine powder

• 1/2 tsp ground cinnamon

For the banana ripple - 

• 2 tbsp icing sugar

• 1 tbsp cocoa

• 1/2 tsp cinnamon

• 3 medium bananas, chopped

For the filling - 

• 750g full-fat soft cheese

• 200g mascarpone

• 175g light brown soft sugar

• 2 tsp vanilla bean extract

• 3 eggs

• 2 1/2 tbsp plain flour

• 100g caramel

To serve - 

• 300ml double cream

• 2 tbsp caster sugar

• 2 tbsp caramel

• cocoa, for dusting

• large handful baked banana chips (optional)

First, butter and line the base and sides of a 23cm square loose-bottomed cake tin. Put the biscuit crumbs in a bowl with the butter, cinnamon and a small pinch of salt and mix until fine. Tip into the base of the tin, then level off and press the mixture down to compact it. Place in the fridge.

Next, heat the oven to 120C/100C fan/gas 1. Mix the icing sugar, cocoa and cinnamon in a bowl, then stir in the banana and set aside.

To make the filling, put the soft cheese, mascarpone, sugar, vanilla extract, eggs and flour in a bowl. Beat with a whisk until smooth, then gently fold in the banana mixture.

Remove the base from the fridge and pour over the filling, then drizzle the 100g caramel on top.

Bake for one hour, then leave inside the oven - with the door open - until cool. Once cooled, transfer to the fridge to chill overnight.

When ready to serve, make the sweet cream topping. Beat the cream and sugar in a bowl until it forms soft peaks. Remove the cheesecake from the tin and spread the cream over the top, drizzle with the 2 tbsp caramel, dust with cocoa and scatter with the banana chips. 

Lemon layer cake

A fancy take on a classic, this bake just screams 'Mother's Day'!

Ingredients

To make a lemon layer cake, you will need:

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 75g natural yogurt

• 1 tsp vanilla bean paste or extract

• 3 lemons, zested

For the drizzle - 

• 150g granulated sugar

• 3 lemons, zest of 2 pared into strips, juiced

For the icing - 

• 150g unsalted butter, softened

• 150g icing sugar, sieved

• 1 tsp vanilla bean paste or extract

• 300g full-fat soft cheese

Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 mins until smooth and fluffy. Add the eggs, one at a time, beating well between each addition, then fold in the flour and baking powder until well incorporated, then the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden.

Next, make the drizzle by tipping the sugar, lemon juice and 100ml water into a small pan set over a medium heat and stir until dissolved. Add the lemon zest, bring to the boil and simmer for 2-3 mins until the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, then remove the syrup from the heat.

Once the sponges have cooled in the tins for at least 10 mins, pour over the warm drizzle and leave to cool.

For the icing, beat the butter and icing sugar together for 4-5 mins until smooth. Add the vanilla and soft cheese and beat for 4 mins more until thick and creamy.

Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle and pipe just under half the icing around the edge of one of the sponges, using a circular motion for a wavy effect. Pipe a little more icing over the empty middle and smooth with the back of a spoon. Chill for one hour until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.

Raspberry ripple blondies

Your mum will love this combo of fresh, juicy raspberries and two types of irresistible chocolate!

Ingredients

To make 12 blondies, you will need:

• 150g raspberries

• 200g light brown soft sugar

• 225g unsalted butter, plus a little extra for the tin

• 100g caster sugar

• 200g plain flour

• ½ tsp baking powder

• 3 eggs

• 1tsp vanilla extract

• 125g dark chocolate, chopped into chunks

• 125g white chocolate, chopped into chunks

Place all but a handful of raspberries into a saucepan, along with 1 tsp brown sugar and 2 tsp water. Cook over a medium heat until the raspberries turn jammy. Remove from the heat and set aside to cool.

Next, melt the butter in a pan over a low-medium heat. Tip in both the sugars and cook until the mixture is bubbling and the sugars have dissolved. Remove from the heat and leave to cool for 10 mins.

Meanwhile, combine the flour, baking powder and a pinch of salt in a large bowl. Butter a 20 x 30cm tin and line with baking paper. Heat the oven to 180C/160C fan/gas 4.

Pour the wet ingredients into the dry, add the eggs and vanilla, then mix well. Scatter over the dark and white chocolate chunks and fold to combine. Scrape the mixture into the prepared tin and level the surface. Dot over teaspoonfuls of the raspberry compote, then use a skewer to gently swirl it through the batter to create a marbled effect. Scatter over the reserved raspberries, then bake for 40-45 mins until set with a slightly gooey centre. Leave to cool completely in the tin, then cut into squares to serve.

Happy Mother's Day 2023 from Cafe2U!

At Cafe2U, we believe that one of the best ways of showing your love is through food and drink, and these Mother's Day bakes are sure to make your mum feel loved and appreciated, especially if you pair them with one of our top quality coffees!

Our vans will be on the road as usual over the weekend so get in touch here if you'd like some coffee delivering to you or your mum's door.

Best Vegan Bakes To Go With Coffee

Veganuary is an annual challenge that promotes - and educates about - veganism and its benefits by encouraging people to follow a vegan lifestyle throughout January, in order to help end animal farming and protect the environment. 

With celebrity ambassadors including ex-Beatle Sir Paul McCartney, actor Joaquin Phoenix and author and poet Benjamin Zephaniah, the Veganuary movement has grown in popularity since its inception in 2014, with more than 620,000 people taking part in 2022.

If you're a coffee-lover who is taking part in Veganuary 2023 and your favourite biscuit or cake isn't vegan, what are the best vegan bakes to enjoy with a fresh brew instead? Let's take a look.

Vegan cranberry and orange cookies

Oaty, zesty and perfect for dunking, these fruity delights put the 'oo' in 'cookie'!

Ingredients

To make 12 cranberry and orange cookies, you will need: 

• 85g flavourless oil (such as sunflower or vegetable)

• 75g caster sugar

• 75g light muscovado sugar

• 1 tsp vanilla extract

• 1 orange, zested

• 175g plain flour

• 50g jumbo oats

• ½ tsp baking powder

• ½ tsp bicarbonate of soda

• 1 tsp ground cinnamon

• 75g dried cranberries, roughly chopped

Begin by heating your oven to 190C/170C fan/ gas 5, then line two baking trays with parchment paper. Whisk the oil together with the sugars, vanilla extract and 2 tbsp water in a large bowl until smooth, then stir in the orange zest.

Next, combine the flour, oats, baking powder, bicarb, cinnamon and 1/2 tsp of sea salt flakes in a separate bowl. Tip the dry ingredients into the wet, mix until you have a thick dough, then stir in the cranberries.

Form the dough into 12 evenly sized balls. Arrange on the baking trays, leaving a space between each one. Flatten slightly with your palm, then bake for 13-15 mins until the edges are set. Leave to cool for 15 mins on the trays before transferring to a wire rack to cool completely.

Vegan flapjack

This recipe encourages anyone making it to be adventurous with the nuts and dried fruits of their choosing, proving that variety really is the spice of life!

Ingredients

To make 16 vegan flapjacks, you will need:

• 140g dairy-free spread

• 140g soft light brown sugar

• 2 tbsp golden syrup

• 175g rolled oats

• 75g chopped nuts of your choice

• 75g dried fruit (such as raisins, dried cranberries or chopped apricots)

Heat your oven to 160C/140C fan/gas 4 and line a 20cm square baking tin with parchment paper. Melt the dairy-free spread, sugar and syrup in a saucepan over a medium heat, then remove from the heat and add in the oats, chopped nuts and dried fruit. Transfer to the tin, packing the mix in with the back of a spoon.

Bake for 30 - 35 mins until lightly golden and crisp around the edges. Leave to cool in the tin before slicing into squares.

Vegan chocolate traybake

Perfect as an afternoon treat or for special occasions, this traybake recipe is as indulgent as it is simple.

Ingredients

To make a traybake for 12, you will need:

• 215ml sunflower oil, plus extra for the tin

• 300ml soy, almond or coconut milk

• 2 tsp apple cider vinegar

• 335g light muscovado sugar

• 1 tsp vanilla extract

• 175g soy or coconut yoghurt

• 300g self-raising flour

• 105g cocoa powder

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

For the buttercream, you will need:

• 100g dark dairy-free chocolate

• 140g vegan spread, at room temperature

• 1 tsp vanilla extract

• 265g icing sugar, sifted

• ½–1 tbsp plant milk (whatever you used in the sponge)

• colourful vegan sprinkles, to decorate

Heat the oven to 180C/160C fan/gas 4. Oil a 23 x 33cm baking tin (at least 4cm deep) and line the bases and sides with parchment paper. Whisk the milk and vinegar together in a jug, then set aside.

Next, whisk the sugar, oil and vanilla extract together in a bowl, then whisk in the yoghurt, pour in the soured milk and mix well.

Sift the flour, cocoa powder, baking powder, bicarbonate of soda and ¼ tsp salt into a separate bowl and stir well to combine. Gradually whisk the wet ingredients into the dry until the batter becomes smooth. Pour the batter into the tin and bake for 30-35 mins, until well risen and springy, and a skewer inserted into the centre comes out almost clean.

Leave the cake to cool in its tin for 20 mins, then carefully turn out onto a wire rack to cool completely.

For the vegan buttercream, melt the chocolate in a bowl set over a pan of simmering water, then leave to cool. Beat the spread and vanilla on high speed in a stand mixer for a few minutes until pale and fluffy, then add the icing sugar gradually, beating on slow to start with, then turning up the speed to max until the mixture is light and creamy. Pour in the cooled chocolate and combine. Add a little plant milk if the icing is very stiff. Chill the buttercream for at least 30 mins before using.

When the cake is completely cool, spread the icing over the top and decorate with the sprinkles. Keep the cake in the fridge to stay firm, then remove one hour before serving.

Happy Veganuary 2023 from Cafe2U!

As big fans of vegan bakes, you won't be surprised to hear that Cafe2U also offers a range of vegan-friendly alternative milks. Contact your nearest van and find out more here.

Christmas Coffee Recipes

If the festive season has you yearning for a suitable drink to go with it, we've got some tasty suggestions to help coffee lovers turn their favourite brew into a Christmas cracker!

From traditional flavours to boozy treats, you're bound to find something you'll love among our top Christmas coffee recipes.

Cinnamon latte

Sweet, sharp and comforting, cinnamon is an unmistakable Christmas taste!

Ingredients

To make two cinnamon lattes, you will need:

• 500ml milk

• 2 shots espresso

• 2 tbsp maple syrup

• 1 tsp vanilla extract

• 0.75 teaspoon ground cinnamon

• cream and cinnamon to serve

Simply add the milk, maple syrup, vanilla and cinnamon together in a pan, then gently heat through for approximately about 3-4 minutes. Add the espresso and stir well, before pouring into cups and topping with cream and extra cinnamon to serve.

Nutmeg and orange Christmas coffee

Perfect first thing or after-dinner, this zesty delight is Christmas in a mug!

Ingredients

To make two mugs, you will need:

• 2 tbsp ground coffee

• ½ small cinnamon stick

• 1 pitted dates

• pinch of ground nutmeg

• 1 clove

• strip of pared orange zest

Put the ground coffee, cinnamon stick and dates in a large cafetiere. Add the ground nutmeg, cloves and orange zest, then pour over 200ml freshly boiled water.

Stir gently to combine, then leave to steep for four minutes. Slowly push down the plunger, then serve in espresso cups.

Peppermint mocha

Peppermint and coffee bring out the flavours in each other for a warming treat that's the perfect antidote to plummeting temperatures.

Ingredients

To make two peppermint mochas, you will need:

• 190ml milk

• 3 tablespoons sugar

• 1 tablespoon unsweetened cocoa powder

• 190ml espresso

• ½ tsp mint extract (or ½ peppermint candy cane)

• ¼ tsp vanilla extract

• Whipped cream

• Pinch of chocolate shavings

Add the milk, cocoa and sugar to a small saucepan on medium heat and warm until the sugar dissolves completely, stirring occasionally. While the milk is heating, brew the espresso.

Pour the espresso and milk mixture into large mugs and top with whipped cream, then sprinkle with chocolate shavings.

Gingerbread latte

Sweet, cosy and creamy, gingerbread lattes are the ultimate comfort drink.

Ingredients

To make two gingerbread lattes, you will need:

• 1½ tsp ground ginger, plus extra to serve

• ½ tsp cinnamon

• ¼ tsp ground nutmeg, plus extra to serve

• 2 tbsp soft brown sugar

• ½ tsp vanilla extract

• 600ml whole milk

• 2 shots hot espresso 

• whipped cream, to serve

In a bowl, mix together the spices, sugar and vanilla extract, then heat 100ml of the milk in a pan and add the spice and sugar mix. Whisk until the sugar has dissolved, then whisk in the remaining milk in additions until incorporated. Heat through until steaming.

Put a shot of espresso in each glass and top up with the spiced milk. Top with whipped cream and the extra spices.

Brandy coffee

If you're in the mood for a hot drink with a bit of a kick, look no further - brandy and coffee are a match made in heaven.

Ingredients

To make two brandy coffees, you will need: 

• 4 tbsps coffee grounds

• 250ml boiling water

• 60ml coffee liqueur

• 60ml brandy

• 30ml chocolate liqueur

• Whipped cream

• Chocolate shavings

Add the coffee grounds and boiling water to a cafetière and leave to brew for four minutes. Once brewed, press the coffee and pour into a heatproof glass, then pour in the coffee liqueur, brandy and chocolate liqueur. Stir well.

Layer whipped cream on top of the coffee, followed by a sprinkling of chocolate shavings and serve.

Christmas2U!

If you're hoping to settle in with some top quality coffee this Christmas, our mobile vans will be on the road throughout the festive period and our trained baristas have some of the finest coffees around. To have some delivered to your door, find out where your nearest van is using our interactive map here.

Best Bakes for Bonfire Night 2022

The clocks may have gone back, the nights may be drawing in and Halloween may have been and gone but there's still more to look forward to in 2022 than just Christmas - Bonfire Night is just around the corner!

Also known as Guy Fawkes Night, Bonfire Night takes place on November 5th to commemorate a failed plot to assassinate King James I all the way back in 1605. In celebration of the king's survival, bonfires were lit around London and an annual day of thanksgiving was announced shortly after.

Today, people tend to celebrate the occasion for the opportunity to meet up with their nearest and dearest, enjoy a big, noisy firework display and gather round a roaring bonfire. But what's an evening around a fire without some food to go with it? Here are a few of our favourite Bonfire Night bakes for you to make at home and the best coffees to pair them with.

Parkin

There's no such thing as a ‘no parkin zone’ on November 5th; this warming ginger cake is the perfect snack to help keep the cold away on a chilly evening. Bake a few days in advance for best results!

Ingredients

To make 16 squares of parkin, you will need:

• 200g butter, plus extra for greasing

• 1 large egg

• 4 tbsp milk

• 200g golden syrup

• 85g treacle

• 85g light soft brown sugar

• 100g medium oatmeal

• 250g self-raising flour

• 1 tbsp ground ginger

First, heat your oven to 160C/140C fan/gas 3, then butter a 22cm square cake tin and line it with baking paper. Beat the egg and milk together with a fork.

Next, slowly melt the syrup, treacle, sugar and butter together in a large pan until the sugar dissolves, then remove from the heat. Combine the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.

Pour the mixture into the tin and bake for 50 mins until the cake feels firm and develops a slight crust on top. Remove from the oven and leave to cool in the tin, then wrap in more baking paper and some tin foil. To make the parkin as soft and sticky as possible, keep it for between five days and two weeks before eating. Serve with a flat white for the ultimate smooth, warming treat combo.

Toffee apples

Ok, this one's technically not a bake, but what's bonfire night without toffee apples?!

Ingredients

To make eight toffee apples, you will need:

• 8 Granny Smith apples

• 400g golden caster sugar

• 1 tsp vinegar

• 4 tbsp golden syrup

Begin by placing the apples in a large bowl (or two large bowls) and covering them with boiling water. Dry thoroughly, remove any stalks and push a wooden skewer or lolly stick into the stalk end of each apple, then place on a sheet of baking paper.

Pour the sugar and 100ml water into a pan over a medium heat. Cook for five minutes until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C. If you don’t have a thermometer, test by pouring a little toffee into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.

Finally, quickly dip and twist each apple in the hot toffee until covered, letting any excess drip away, then leave on the baking paper to harden. Leave the toffee to cool before eating, then enjoy with a frothy latte for extra indulgence.

Cheesy loaves

Not everything has to be sweet on Bonfire Night. These savoury loaves are great for sharing and are the perfect counterpoint to all the other recipes' sugar.

Ingredients

To make eight cheesy loaves, you will need:

• 200g wholemeal flour

• 200g plain flour, plus extra for dusting

• 1 tsp bicarbonate of soda

• 2 tsp cream of tartar

• 1 tsp salt

• 1 tsp caster sugar

• 25g butter, melted

• 300ml milk, at room temperature

• 175g cheddar, grated

• 3 tbsp pumpkin seeds

• 85g ready-roasted pepper from a jar, drained and chopped

Heat your oven to 190C/170C fan/gas 5, then sift the dry ingredients into a large bowl and make a well in the middle. Combine the melted butter and milk, pour into the well, then mix to a soft dough.

Dust a work surface with flour, then add most of the cheddar, 2 tbsp of the pumpkin seeds and the chopped peppers to the dough. Gently knead to combine on the floured surface, then divide into eight lumps and shape into rough rounds two finger-widths deep.

Place the pieces side by side on a floured baking sheet, scatter the remaining cheddar and pumpkin seeds over the top and bake for 30 mins until golden brown and the cheese is bubbling. Cool on a wire rack and eat asap, ideally while still warm, accompanied by an espresso to perfectly match the sharpness of the cheddar.

S'mores

Cookies, marshmallows and chocolate collide in these sweet American classics that are easy to make and designed to be eaten fireside.

Ingredients

To make eight s'mores, you will need:

• 16 chocolate chip cookies

• 8 marshmallows

• 8 tsp chocolate hazelnut spread

Preheat your grill to high and line a baking sheet with baking paper. Put 8 cookies on the tray and top with a marshmallow. Grill until the marshmallow begins to brown and melt, then simply put a tsp of chocolate hazelnut spread on the other 8 cookies and sandwich on top of the melty marshmallow layer. Serve with a cappuccino to enhance the sweetness of the marshmallows and hazelnuts.

Celebrate Bonfire Night with Cafe2U

November evenings in the UK are usually pretty cold so a steady supply of hot drinks is a must if you're going to be outside on Bonfire Night. Contact your nearest Cafe2U van here and we'll deliver some straight to your gloved hands!

Spooky Bakes for Halloween 2022

If you've noticed an abundance of pumpkins, cobwebs, witches hats and bats suddenly adorning your neighbours' houses and gardens, don't be alarmed, they're just getting in the mood for Halloween.

Although some people wish the celebrations accompanying October 31st were still mostly confined to America, there are some things for even the most resolute Halloween haters to enjoy at the spookiest time of year… and a lot of them are edible!

With that in mind, here are a few of our favourite Halloween bakes for you to try at home.

Halloween rocky road

Easy to make, easy to eat. Dare you give any away to trick-or-treaters?

Ingredients

To make 16 pieces of Halloween rocky road, you will need:

• Sunflower oil, for greasing

• 100g unsalted butter, cubed

• 1 tbsp golden syrup

• 300g milk chocolate, broken into pieces

• 150g dark chocolate, broken into pieces

• 30g popcorn

• 80g jelly sweets

• 50g mini marshmallows

• 16 large chocolate buttons

• 1 tbsp milk chocolate chips

• Edible eyes, to decorate

• White writing icing, to decorate

• Strawberry laces, to decorate

First, oil a 23cm square non-stick cake tin and line with baking parchment. Next, gently melt the butter, syrup and chocolate in a large saucepan over a low heat, stirring until combined. Once combined, remove from the heat and leave to cool for 10 minutes, then stir in the popcorn, sweets and marshmallows. Spoon the mix into the tin, then evenly arrange the chocolate buttons on top, adding two small chocolate chips to each button to make ears. Cool, then cover and chill in the fridge for at least 3 hours until set.

Once set, remove from the tin and use the writing icing to pipe two dots on each chocolate button (to secure the eyes) and two small fangs. Position the edible eyes on the dots, then press 1cm lengths of strawberry lace over the fangs to create a mouth. Cut into squares and serve.

Gingerbread zombies

Not even the undead can resist these crunchy classics!

Ingredients

To make 14 gingerbread zombies, you will need:

• 350g plain flour

• 1 tsp bicarbonate of soda

• 2 tsp ground ginger

• 1 tsp ground cinnamon

• 125g butter, cubed

• 175g light muscovado sugar

• 1 egg

• 4 tbsp golden syrup

• decorations, such as writing icing, chocolate chips and strawberry jam

Begin by preheating your oven to gas mark 4/180°C/160°C fan. Line two baking trays with nonstick baking paper. In a food processor, mix the flour, bicarbonate of soda, ginger, cinnamon and butter, then pulse until all incorporated. Add the sugar and pulse 3-4 more times.

In a bowl, whisk together the egg and golden syrup, then pour into the food processor and whizz until the mixture comes together in sticky clumps. Shape the dough into a ball, wrap in clingfilm and chill for 30 minutes.

On a large sheet of lightly floured, nonstick baking paper, roll out half the dough to roughly 3mm thick. Using a 14cm gingerbread man cutter, cut out 7 shapes, arrange on one of the prepared trays and bake for 10-12 minutes, until golden. Transfer to a wire rack to cool completely, then repeat with the remaining dough.

Once the biscuits have cooled, decorate however you wish (we like to use the writing icing to draw skeletons, then use chocolate chips for eyes and use blobs of jam as fake blood). Leave to set before serving.

Ghost cupcakes

These spooky treats are as tasty as they are terrifying!

Ingredients

To make nine ghost cupcakes, you will need:

• 335g pack of chocolate chunk muffin mix

• 1 tbsp oil

• 1 medium egg

• Semi-skimmed milk or water (depending on the muffin mix brand)

• 200ml double cream

• 100g dark chocolate chips

First, preheat your oven to gas mark 6/200°C/180°C fan and place 9 muffin cases in a muffin tin.

Prepare the muffin mix, oil, egg and milk as per the pack instructions, then divide between the 9 cases. Bake for 15 minutes, then remove from the oven and allow to cool.

Whisk the cream until it holds its shape, then place in a piping bag with a 1cm nozzle. Pipe the cream into a peak on the cakes to create ghost shapes, then use the chocolate chips to make eyes.

Happy Halloween!

Whether you're hosting a party or heading out trick-or-treating, we've got all your hot drink needs covered this Halloween - we've even introduced a range of spooktacular pumpkin-spiced coffees and hot chocolates especially for the occasion! 

Contact your nearest Cafe2U van here to find out more and arrange a delivery.

How to Make The Perfect Hot Chocolate for Chocolate Week 2022

Chocolate Week 2022 is finally here and, if you're anything like us, you've probably been counting the days until its arrival since, well, this time last year!

Running from Monday October 17th, Chocolate Week 2022 does exactly what it says on the tin - it's a week all about celebrating (i.e. consuming lots of) chocolate. And while the vast majority of us have a favourite chocolate bar/treat/dessert, this year we want to turn the spotlight on one of the chocolate canon's unsung heroes - hot chocolate.

Believed to have been created around 2,500 - 3,000 years ago by the Maya, today, it is the UK's third most popular hot drink behind, of course, tea and coffee. But although hot chocolate is the hot drink of choice for more than one in ten of us, most of us rarely - if ever - make one from scratch.

If you fancy giving it a go this Chocolate Week, here's how to go about it.

Hot chocolate royale

Why make a standard hot chocolate when you can go deluxe and pile it high with marshmallows?

Ingredients

To make two mugs, you will need:

• 300ml milk

• 71ml double cream

• 50g chopped chocolate

• Mini marshmallows

All you need to do is pour the milk, double cream and chopped chocolate into a pan, then bring it gently to the boil, whisking until smooth. Serve immediately and top with mini marshmallows and a little grated chocolate.

Gingerbread hot chocolate

Gingerbread and autumn go hand-in-hand, so what better time to try this fragrant and warming version of a classic hot chocolate?

Ingredients

To make two mugs, you will need:

• 300ml milk

• 100ml double cream

• 1 tsp dark brown soft sugar

• 1 orange, zested

• pinch of ground ginger

• pinch of ground cinnamon

• 2 cloves

• 4 drops of vanilla extract

• 100g dark chocolate, chopped

• whipped cream

• 2 mini gingerbread biscuits, crushed

Begin by stirring the milk, cream, sugar, orange zest and spices together in a saucepan, then bring to a simmer over a low heat. Remove from the heat and pour through a sieve into a jug, discarding the clove and orange zest. Pour the milk back into the pan and stir in the vanilla and chocolate until the chocolate has melted and is smooth, returning the pan to a low heat to warm through, if necessary.

Then, simply pour into a heatproof mug, top with whipped cream, add the crushed gingerbread biscuits and serve.

Vegan hot chocolate

Hot chocolate is an equal opportunities treat and we believe EVERYONE should be able to enjoy it, so here's how to make it if your diet is exclusively plant-based.

Ingredients

To make two mugs, you will need:

• 500ml oat milk

• 100g vegan dark chocolate, finely chopped, plus a grating to serve

• 1 small cinnamon stick

• 2 bruised cardamom pods

• ½ tbsp maple syrup

• vegan marshmallows

Heat all the ingredients - apart from the marshmallows - in a small pan over a low heat and stir frequently until the chocolate melts. Remove and discard the cinnamon stick and cardamom pods, then divide the hot chocolate between two mugs and top with the marshmallows and an extra grating of chocolate.

Boozy mint hot chocolate

A hot chocolate nightcap? Don't mind if we do…

Ingredients

To make two mugs, you will need:

• 100ml double cream

• 2 tsp icing sugar

• few drops peppermint extract

• 300ml whole milk

• 100g dark chocolate , chopped

• 50ml crème de menthe

• dark chocolate curls or sprinkles

First, whip the cream in a small bowl, then stir in the icing sugar and a few drops of peppermint extract, then place in the fridge.

Next, pour the milk into a saucepan and heat gently until simmering, stirring frequently. Remove from the heat, then add the chocolate and stir until it has completely melted and the mixture is smooth. Return to the heat until warm then add the crème de menthe and pour into two mugs. Top with some of the whipped mint cream and chocolate curls or sprinkles and serve.

HotChocolate2U!

Even though we guarantee you'll love all these recipes, sometimes you just don't have the energy for DIY and if that's the case this Chocolate Week, you can always contact your nearest Cafe2U van instead.

Not only do we do a range of hot chocolates that will make your taste buds tingle, we'll even deliver them straight to your door! Get in touch here.

Best Summer Drinks: Iced Coffee

Iced coffee season is here again and for those of us that crave a cooling caffeine fix, the good news doesn't stop there.

As the drink has become increasingly popular, more and more recipes and flavour combinations have sprung up - from refreshing mint to indulgent chocolate and hazelnut and everything in between - meaning there's never been a better time to be an iced coffee lover.

If you fancy making your own this summer, here are our best iced coffee recipes for 2022.

Basic iced coffee recipe

Before we dive head-first into extra ingredients and flavours, we need a simple iced coffee recipe that will form the basis of all the subsequent recipes.

To make a classic iced coffee, simply brew a cup of espresso coffee, pour it into a tall glass filled with ice and give it a stir. Voila - one simple, tasty iced coffee!

Milk, cream or any of your favourite syrups can be added once the coffee has chilled but if you have sugar in your brew, it's important to add it to the coffee before pouring it over the ice as sugar doesn't dissolve properly in cold liquids.

Strawberry iced coffee

Because nothing says 'summer' like strawberries!

Ingredients

To make one strawberry iced coffee, you will need:

• one cup espresso, cooled

• one scoop vanilla ice cream

• one scoop strawberry ice cream

• whipped cream

• 22ml strawberry syrup

• two small strawberries

Simply put both scoops of ice cream in a tall glass, then pour over the coffee. Add a spoonful of whipped cream on top, then pour over the syrup and garnish with the strawberries. Find a quiet spot in the garden and enjoy!

Chocolate and hazelnut iced coffee

One of the most popular iced coffees on the planet, this rich, creamy treat goes down almost too easily.

Ingredients

To make one chocolate and hazelnut iced coffee, you will need:

• one cup espresso, cooled

• one tub Nutella

• whipped cream

• good quality dark chocolate

Melt 1 ½ tbsp of Nutella in a pan, then pour into a tall glass filled with ice cubes. Fill the glass almost to the brim with coffee, stir, then add a good dollop of the cream. Use a grater to shave a generous amount of chocolate on top of the cream and serve.

Mint iced coffee

Zingy and refreshing, mint iced coffee gives a great early morning kick on hot days.

Ingredients

To make one mint iced coffee, you will need:

• one cup espresso, cooled

• 2 1/2 tablespoons mint syrup

• fresh mint leaves 

Pour the syrup into a tall glass filled with ice cubes, then add the coffee. Stir, garnish with the mint leaves and prepare to be blown away!

Boozy coconut rum iced coffee

As evening comes around, what better way to relax than with an iced coffee with a kick? 

Ingredients

To make one boozy coconut rum iced coffee, you will need:

• one tbsp coconut syrup

• two shots of rum

• one shot of espresso

• 150ml coconut milk

Fill a tall glass with ice cubes, then add the syrup. Slowly pour in the coconut milk, followed by the rum and espresso. Put your feet up and watch the sunset.

Cafe2U’s cool summer range

At Cafe2U, we love iced coffee every bit as much as we adore hot coffee. To find out what limited edition drinks are being served by your local Cafe2U mobile barista, contact them about their summer range here.

Top Summer Desserts to go with a Coffee

As we all know, strawberries and cream is as synonymous with British summer time as barbecues, bustling beer gardens and, to some, having anything else for pudding between July and October is tantamount to treason.

But tradition be damned! With an almost endless number of desserts to choose between - and a coffee waiting to be enjoyed as soon as the dessert course is over - we've been wondering: 

a) which other summer puddings are as enjoyable as strawberries and cream on a hot day

and

b) which of them go best with coffee? 

The answer, of course, is those that have coffee in them! These are a few of our favourite recipes.

Coffee ice cream

The chilly yin to strawberry and cream's cool yang, coffee ice cream is easy to make and perfect when the sun's out. Pair it with your favourite coffee for an incredible hot and cold contrast.

Ingredients

To make one litre of coffee ice cream, you will need: 

• 300ml double cream

• 175g condensed milk

• 2 tbsp instant espresso powder

• 2 tbsp coffee liqueur

To make, simply whisk all the ingredients together until soft peaks form and the mixture becomes caffè-latte-coloured. Then pour into an airtight container, freeze overnight and you're done. Told you it was easy!

Coffee panna cotta

Delicate, smooth and simultaneously sweet and bitter, coffee panna cotta is among the best possible ways to end a meal, especially when there's a hot cup of coffee ready to enjoy with it.

Ingredients

To make six coffee panna cottas, you will need:

• 250ml strong coffee

• 60g caster sugar

• 6 titanium-strength gelatine leaves

• 300ml milk

• 300ml thickened cream

• 1 vanilla bean, split, seeds scraped

• 1 1/2 tsp instant coffee granules

• 100g dark chocolate, finely chopped

• 30g unsalted butter, chopped

• 1 tbsp maple syrup

• Crushed amaretti biscuits, to serve

To make the coffee jelly layer, place the coffee and 25g sugar in a saucepan over a low heat and stir constantly for two minutes or until the sugar dissolves. Set aside. 

Next, soak two gelatine leaves in cold water for five minutes, then squeeze the excess water from the gelatine. Whisk the leaves into the hot coffee mixture and divide among 6 x 180ml ramekins or glasses and chill for one hour or until set.

To make the panna cotta layer, place the milk, 250ml of cream and the vanilla seeds and pod in a saucepan. Stir in the instant coffee and the remaining sugar, then place the pan over a medium-low heat and bring to just below the boil.

Meanwhile, soak the remaining gelatine leaves in cold water for five minutes, then squeeze out the excess water. Remove the cream mixture from the heat and whisk in the leaves. Discard the vanilla pod and chill the cream mixture for 30 minutes or until room temperature.

Lightly scratch the surface of each coffee jelly layer with a fork. Strain the cream mixture into a jug, then divide among the ramekins/glasses and chill for four hours or until completely set.

Finally, when ready to serve, make the hot chocolate sauce by placing the chocolate, butter, remaining 50ml of cream, 60ml of water and a pinch of salt in a saucepan over a low heat and cook, stirring occasionally, for three minutes or until smooth. Finish by stirring through the maple syrup.

Dip the base of each ramekin/glass in boiling water for three seconds to release the panna cotta, then turn out onto serving plates. Drizzle with chocolate sauce and scatter with crushed amaretti. Serve immediately.

Tiramisu

No list of best desserts would be complete without this simple Italian classic, which simply demands to be devoured alongside a fresh cup of coffee. Despite being a dessert, tiramisu is just as delicious at lunchtime, mid-afternoon or, well, any time, really.

Ingredients

To make six tiramisus, you will need:

• 400ml double cream

• 250g mascarpone

• 75ml marsala

• 5 tbsp golden caster sugar

• 300ml coffee

• 175g sponge fingers

• 25g dark chocolate

• 2tsp cocoa powder

First, put the double cream, mascarpone, marsala and golden caster sugar in a large bowl, then whisk until completely combined and the mixture has the consistency of thickly whipped cream.

Next, pour the coffee into a shallow dish and dip in a few of the sponge fingers at a time, turning for a few seconds until nicely soaked, but not soggy. Layer these in a dish until you’ve used half the sponge fingers, then pour half the cream mixture over the top.

Using the coarse side of a grater, grate over most of the dark chocolate. Then repeat the layers, using up all the coffee and finishing with another layer of cream. Cover with cling film and leave in the fridge overnight

To serve, dust with the cocoa powder and grate over the remainder of the chocolate. 

Enjoy summer with Cafe2U

There are plenty more desserts that go great with coffee so why not head for the kitchen and get experimenting? If you need some top quality coffee delivered to your door to enjoy with your tasty creations, you can contact your nearest Cafe2U van here.

Delicious Cupcake Recipes for National Cupcake Day 2022

With National Cupcake Day, what you see is what you get. There's no fundraising involved and no need to hang any bunting, just an invitation to enjoy a cupcake or two, alone or with friends, at home or in a cafe. So long as you're eating and enjoying all things cupcake, you're doing it right.

Of course, there's a whole lot of fun to be had baking cupcakes too and if you're the kind of person who prefers to make things instead of buy them, you're in luck because we've rounded up some cracking cupcake recipes for you to try at home.

Vanilla cupcakes

Simple, sweet and satisfying, these tasty treats are a surefire winner. 

Ingredients

To make 12 vanilla cupcakes, you will need:

• 110g softened butter

• 110g golden caster sugar

• 2 large eggs

• ½ tsp vanilla extract

• 110g self-raising flour

For the buttercream, you will need:

• 150g softened butter

• 300g icing sugar

• 1 tsp vanilla extract

• 3 tbsp milk

Begin by heating your oven to 180C/160c fan/gas 4 and fill a 12 cupcake tray with cases. Next, use an electric whisk to beat 110g softened butter and 110g golden caster sugar together until fluffy, then whisk in the eggs one at a time.

Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until combined, then spoon the mixture into the cupcake cases. Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool on a wire rack.

To make the buttercream, whisk 150g softened butter until soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt. Starting off slowly, whisk until smooth, then beat in 3 tbsp milk. Spoon or pipe onto the cooled cupcakes to finish.

Strawberry cupcakes

Colourful and fresh, these little beauties won't last long around kids! Or adults, for that matter…

Ingredients

To make 12 strawberry cupcakes, you will need:

• 175g self-raising flour

• 115g caster sugar

• 2 eggs

• 100g Greek yoghurt

• 115g butter, melted and cooled slightly

• 100g strawberries, finely chopped

For the icing, you will need:

• 300g icing sugar, sifted

• 150g butter, softened

• 2tbsp milk

• 1tsp vanilla extract

• pink food colouring

• 6 strawberries, halved, or 12 small whole strawberries

Heat your oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl, then whisk together the eggs, yoghurt and melted butter in a large jug. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.

Next, fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean, then leave to cool.

While the cupcakes are cooling, make the icing. First, beat the sugar and butter together until smooth, then add the milk, vanilla and a little pink food colouring and beat until the icing is pale pink. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.

Coffee cupcakes

Our favourites. Of course!

Ingredients

To make 18 coffee cupcakes, you will need:

• 140g golden caster sugar

• 140g butter, softened

• 3 large eggs

• 140g self-raising flour

• 2 tbsp instant espresso mixed with 1 tbsp water

• chocolate-coated coffee beans, to decorate

For the icing, you will need:

• 200g butter, softened

• 200g icing sugar

• 2 tsp instant espresso mixed with 1 tbsp water

• 50g plain chocolate, melted

Start by heating your oven to 170C/150C fan/gas 3, then line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar and butter until light and creamy, then beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins, then leave to cool on a wire rack.

To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with the coffee beans.

Salted caramel cupcakes

The UK's love-affair with salted caramel is still going strong and with these indulgent cupcakes, it's not hard to see why.

Ingredients

To make 12 salted caramel cupcakes, you will need:

• 100g softened salted butter

• 100g golden caster sugar

• 2 eggs

• 1 tsp vanilla extract

• 100g self-raising flour

• 1 tbsp milk

• 6 tsp caramel sauce

For the icing, you will need: 

• 75g soft salted butter

• 150g icing sugar

• 200g caramel sauce

• sea salt flakes

First, heat your oven to 180C/160C fan/gas 4, then line a 12-hole cake tin with paper cases.

Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, along with the vanilla extract, then mix in the flour until just combined. Finally, stir in the milk until the batter falls off the beaters.

Next, divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden, then leave to cool completely on a wire rack.

Meanwhile, make the icing. Beat the butter and half the icing sugar together, then tip in the remaining icing sugar and whisk until pale and fluffy. Stir in half the caramel sauce, then spoon the mixture into a piping bag with a star nozzle. Pipe swirls of icing on top of the cooled cupcakes. 

To finish, stir a pinch of salt into the remaining caramel sauce, then drizzle over the icing and sprinkle a small pinch of sea salt over each.

Cafe2U - the perfect accompaniment to National Cupcake Day

Whichever cupcakes take your fancy, one thing's for sure - they'll taste even better with a cup of coffee. Get in touch with your nearest Cafe2U van here and let us deliver some of our top quality drinks to your door while there are still some cupcakes left to have with it!

Best Pies to have with Coffee

Did you know that, in the UK, we each eat an average of 36 pies per year? Probably not, we imagine, but the fact that Brits eat a pie every ten days clearly shows why British Pie Week has become one of the country's favourite national awareness days.

Taking place from March 7th - 14th, Pie Week is designed to raise the profile of the humble pie even higher. Hot or cold, sweet or savoury, big or small, everyone has their favourite but one question still remains: which pies go best with coffee? We decided to not only find out but also tell you how to make them.

Banoffee Pie

When it comes to sweet pies, they don't come much sweeter than the legendary banoffee. These colourful delights go great with a coffee as a reward after a long day at work.

Ingredients

To make a banoffee pie, you will need:

• 4 bananas, sliced

• 394g caramel

• 300ml double cream

• dark chocolate (optional)

For the pastry, you will need:

• 100g butter, chilled (plus extra for greasing)

• 200g plain flour

• 1 medium egg, separated

• 1 tbsp golden caster sugar

Begin by preheating your oven to 190C/170C/gas 4, then make the pastry. Put the flour and butter in a food processor and pulse until the mixture has the consistency of breadcrumbs. Add the egg yolk and sugar, then pulse again until mixed. Finally, add one tbsp at a time of very cold water - pulsing the processor after each tbsp - until the dough starts to come together as a single piece. When this happens, remove the dough and knead it with your hands until smooth. Wrap tightly with cling film and place in the fridge for 30 minutes.

Next, grease a 23cm loose bottomed fluted tart tin, then roll the chilled pastry out onto a lightly floured surface and use it to line the tin. Leave an excess of approx a ½cm of pastry around the edge, then cut it to length with scissors. Place a piece of parchment paper on the pastry and weigh it down with baking beans or uncooked rice. Bake for 15 minutes, then remove the paper and brush the pastry with beaten egg white. Return to the oven for 15-20 minutes or until golden. Remove from the oven and leave to cool.

Fill the pastry case with half of the caramel, layer the sliced bananas on top, then add the rest of the caramel and place in the fridge. Whip the cream until thick and spread over the tart. Garnish with 2-3 pieces of finely grated dark chocolate and serve with a cappuccino to perfectly accentuate the bitterness of the chocolate and enhance the sweetness of the banana and caramel.

Roast Chicken Pie

Pork pies are sensational, obviously, but if you're going to the effort of making your own savoury pie, why not push the boat out with this chicken, bacon and leek filled classic? One of the greatest dishes ever created, this goes great with a frothy coffee when all you want to do is kick back and get comfortable.

Ingredients

To make a roast chicken pie, you will need:

For the pastry:

• 250g flour

• 1 tsp salt

• 60g cold butter

• 60g cold lard

For the filling:

• 1 whole chicken, rubbed with butter

• 1 tbsp olive oil

• 6 rashers smoked streaky bacon, chopped into lardons

• 3 leeks, sliced into rounds

• 45g butter

• 45g plain flour

• 225ml milk

• 200ml chicken stock

• 100g petits pois

• 1 tsp wholegrain mustard

• 25g pack parsley, roughly chopped

• 1 egg, beaten, to glaze

Heat your oven to 180C/160C fan/gas 5, then season the chicken and roast for 90 minutes or until the juices run clear.

To make the pastry, sift the salt and flour into a bowl, then grate in the lard and butter. Rub the mixture with your fingers until it resembles breadcrumbs, then add 2 tbsp cold water. Continue to add cold water, 1 tbsp at a time, until the mixture binds together, then wrap tightly in cling film and leave to rest.

Next, in a large, non-stick frying pan, heat the oil and fry the bacon. Once browned, reduce the heat, add the leeks and cook until soft. Mix the butter and flour together and add to the pan, ensuring it coats the bacon and leeks. Gradually add the milk while stirring continually, then add the chicken stock and petit pois and cook for 2 minutes. Add the mustard and remove from the heat.

When the chicken is cooked, remove from the oven and leave to rest for 10 minutes, then carve - discarding the skin and bones - and add to the pan along with the parsley.

Increase the oven temperature to 220C/200C fan/gas 6, then roll out two-thirds of the pastry and use to line a 25cm pie dish. Spoon in the filling, then roll out the remaining pastry for the pie topping. Brush the edges of the pie with water, then lat the top over it and crimp and seal the edges. Brush with beaten egg then make an X-shaped incision in the middle to allow the steam to escape. Bake for 45 minutes until golden. Serve to hungry friends or family with a latte for maximum indulgence.

Apple Hand Pies

These irresistible golden treats are perfect hot, cold, on their own or served with cream or custard and are the perfect accompaniment to a strong cup of coffee.

Ingredients

To make five apple hand pies, you will need: 

• 2 cooking apples, peeled, cored and cut into 3cm chunks

• 50g light brown soft sugar

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• 25g salted butter, cubed

• 320g sheet of ready-rolled shortcrust pastry

• 1 tbsp cornflour

• 1 egg, beaten

• 1 tbsp demerara sugar

Put a saucepan over a medium heat, add the apples, brown sugar, cinnamon, nutmeg and butter and simmer, stirring occasionally, for 6-8 minutes until the apples soften. Tip the mixture into a bowl and leave to cool.

Unroll the pastry with the short side facing toward you, cut in half lengthways to make two rectangles, then cut each into five smaller rectangles.

Once cool, toss the apple mixture with the cornflour and spoon into the middle of half the pastry rectangles. Brush the exposed pastry around the mixture with some of the beaten egg, then carefully place the plain pastry rectangle on top of the filling, pressing down around the sides to encase. Seal the edges by crimping with a fork, then use just the tip of a knife to cut three lines across the top of the pies to allow steam to escape. 

Line a baking sheet with parchment paper, arrange the pies on top and brush all over with more of the beaten egg. Chill for at least 30 minutes in the fridge. Next, heat the oven to 200C/180C fan/gas 6, brush the pies with the remaining egg, sprinkle with the demerara sugar and bake for 15-20 minutes or until the pastry is golden. Serve with an espresso for the ultimate pick-me-up.

The Pie’s the Limit!

Here at Cafe2U, we can't resist a good pie/coffee combo and we're sure you'll love it

too. To have some of our top-quality coffee delivered straight to your door, contact your nearest Cafe2U van here.

Best Pancake Recipes to Go with Coffee

Christmas pudding and Easter eggs are all well and good but let's be honest, no public holiday has better food associated with it than Pancake Day.

Whether you prefer them thin and covered in lemon and sugar or thick and fluffy with bacon, there's a pancake for everyone. And better still, they're the perfect accompaniment to a cup of coffee.

With that in mind, we've rounded up some of the best sweet and savoury pancake recipes the culinary world has to offer for you to make at home on March 1st and enjoy over a cup of the good stuff.

Polite pancake notice

If you're planning on making several pancakes and serving them up together, preheat your oven to a low heat and keep the pancakes warm in there - just place them on an oven-proof plate and cover with tin foil.

Cheese and ham pancakes

Not got much of a sweet tooth? No problem - these simple savoury sensations will have you counting the days until Pancake Day 2023. 

Ingredients

To make four cheese and ham pancakes, you will need:

• 200g plain flour

• 2 large eggs, beaten

• 500ml milk

• oil, for frying

• 130g ham, cut into small chunks

• 150g cheddar cheese, grated

Start by combining the flour, eggs and milk with a generous pinch of salt in a large bowl. Next, heat a crepe or frying pan until very hot, add a little oil and swirl it around until evenly distributed. Ladle a spoonful of the pancake mixture into the pan, tipping it to ensure an even covering.

Cook for 30 seconds, then flip. Add some cheese and ham and cook until the cheese starts to melt. Sprinkle on a little black pepper and serve immediately with a freshly made latte.

Chocolate pancakes

Why are you wasting your time reading this bit?! CHOCOLATE PANCAKE RECIPE BELOW!!

Ingredients

To make 16 pancakes (that's right!), you will need:

• 225g self-raising flour

• 50g cocoa powder, sieved

• 1 tsp baking powder

• 1 tbsp caster sugar

• 2 large eggs

• 400ml whole milk

• 100g dark chocolate chips

• 1 tbsp vegetable oil

• 50g unsalted butter, cubed

First, mix the flour, cocoa powder, baking powder and sugar together in a large bowl, then add a pinch of salt. Add the eggs and whisk until you have a smooth batter, then slowly whisk in the milk and mix in the chocolate chips. 

Next, heat a little oil and butter in a non-stick frying pan until sizzling. Using 2 tbsp of batter per pancake, cook for 2 mins until the pancake's surface starts to bubble. Flip and cook for 2 more mins, then serve immediately with a cappuccino. 

Top the pancakes with whipped cream, ice cream, berries or maple syrup if you really want to push the boat out.

Vegan banana pancakes

Everybody deserves to enjoy Pancake Day and this gluten-free recipe will have vegans licking their lips in no time.

Ingredients

To make 12 vegan banana pancakes, you will need:

• 1 large ripe banana

• 2 tbsp golden caster sugar

• ¼ tsp fine salt

• 2 tbsp vegetable oil, plus extra for cooking

• 120g self-raising flour

• ½ tsp baking powder

• 150ml oat, almond or soya milk

• syrup, sliced banana and berries, to serve (optional)

Begin by mashing the banana in a mixing bowl, then stir in the sugar, salt and oil, add the flour and baking powder and mix thoroughly. Make a well in the centre and gently whisk in the milk until the batter combines and thickens.

Heat a little oil in a frying pan over a medium heat. Add 2 tbsp of the batter and fry on each side for 2-3 mins until golden, then serve with the syrup, sliced banana, berries and a black coffee.

Coffee pancakes

Because the only thing better than coffee and pancakes is coffee pancakes!

Ingredients

To make four coffee pancakes, you will need:

• 250g plain flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1 large egg

• 1 cup buttermilk

• 1 tablespoon instant coffee granules

• butter, to cook

Sift together the flour, baking powder, baking soda, salt and sugar in a medium sized bowl. Next, beat the egg and buttermilk together in a small bowl, then whisk in the instant coffee until completely blended. Combine with the dry mix and whisk until almost smooth.

Heat a heavy-set pan over a medium heat and add 1 tbsp butter. Add 4 tbsp of the batter and cook until bubbles form on the surface of the pancake. Flip and cook until golden brown, then serve with a little butter and your coffee of choice.

Celebrate Pancake Day with Cafe2U

We love a pancake (or three) at Cafe2U but don't worry, our mobile baristas will still be out on the roads on Pancake Day, so you can still have your favourite coffees delivered direct to your home or office. Get in touch with your nearest van to place an order here.

Best Vegan Bakes For Veganuary

According to database company Statista, there are approximately 600,000 vegans in the UK. That's a significant proportion of the population that doesn't eat meat, eggs, dairy products or other animal-derived substances. Luckily, plenty of vegan-friendly ingredients are now available in supermarkets and shops across the UK, meaning vegans can still enjoy as many tasty treats as everybody else. 

To celebrate Veganuary - the annual event that encourages people to follow a vegan lifestyle throughout January - we've selected some vegan recipes for you to make at home and enjoy with a cup of coffee. Time to get your apron on!

Vegan Peanut Butter Cookies

Moreish cookies that are easy to make and dairy-free? Don't mind if we do!

Ingredients

To make 10 vegan peanut butter cookies, you will need: 

• 100g dairy-free margarine

• 100g caster sugar

• 2 tbsp vanilla paste

• 100g crunchy peanut butter

• 225g plain flour

• 3 tbsp roasted peanuts, split in half

Begin by beating the margarine, sugar and vanilla together until smooth, using a whisk, then mix in the flour and peanut butter until combined. Use your hands to bring the mixture together into a smooth dough. Heat the oven to 160C/140C fan/gas 3 and line a large baking tray with baking parchment. 

Next, roll out the dough between two sheets of parchment paper until it’s approximately 1cm thick. If the dough is very soft, pop it in the fridge until it firms up.

Finally, use a cookie cutter to cut circles out of the dough and place them on the lined baking tray. Press some peanut halves, cut side-up, into the tops, then bake for 12-15 mins. Leave to cool on the tray for 5 mins, then transfer to a wire rack to cool completely. Serve to family and friends as the perfect mid-morning accompaniment to a cup of coffee.

Cheesy Vegan Scones

Don't worry, it's not actually cheese - this recipe uses nutritional yeast, which makes an ideal alternative to the real thing.

Ingredients

To make 7 cheesy vegan scones, you will need: 

• 3 tbsp olive oil, plus extra for the tray

• 1 tsp white wine vinegar

• 250ml almond milk

• 1 cauliflower stalk (around 100g)

• 300g self-raising flour, plus extra for dusting

• ½ tsp baking powder

• 3 tbsp nutritional yeast

• ¼ tsp mustard powder

• ¼ tsp smoked paprika

• 3 thyme sprigs, leaves picked

• vegan onion chutney

First, heat your oven to 220C/200C fan/gas 7 and lightly oil a baking tray. Add the cauliflower stalk to a saucepan of boiling water and cook for 5 mins, then drain well, leave to cool and finely chop. While the cauliflower cools, mix the vinegar and almond milk and set aside.

Mix the flour, baking powder, nutritional yeast, spices, thyme leaves and 1 tsp salt in a large bowl, then add the cauliflower, oil and 230ml of the almond milk and vinegar mixture. Combine using a wooden spoon - adding extra almond milk if any dry mixture remains in the bowl - until you have a soft dough. Place the dough onto a floured work surface and pat to a thickness of 2-3cm. Use a cutter to cut out rounds and transfer to the baking tray.

Bake on the top shelf of the oven for 10-12 mins until golden, then serve warm with the chutney.

Vegan Chocolate Cake

At Cafe2U, we're firm believers that nothing goes better with coffee than chocolate so, to ensure nobody has to miss out on this fabulous combination during Veganuary, we've got an incredible recipe that is guaranteed to scratch your chocolatey itch.

Ingredients

To make vegan chocolate cake, you will need:

• dairy-free sunflower spread, for greasing

• 1 large ripe avocado (about 150g)

• 300g light muscovado sugar

• 350g gluten-free plain flour

• 50g good-quality cocoa powder

• 1 tsp bicarbonate of soda

• 2 tsp gluten-free baking powder

• 400ml unsweetened soya milk

• 150ml vegetable oil

• 2 tsp vanilla extract

For the frosting, you will need:

• 85g ripe avocado flesh, mashed

• 85g dairy-free sunflower spread

• 200g dairy-free chocolate, 70% cocoa, broken into chunks

• 25g cocoa powder

• 125ml unsweetened soya milk

• 200g icing sugar, sifted

• 1 tsp vanilla extract

• gluten-free and vegan sprinkles

To make the cake, heat the oven to 160C/140C fan/gas 3, then grease two 20cm sandwich tins with the dairy-free sunflower spread and line the bases with parchment paper. Put the avocado and muscovado sugar in a food processor and blend until smooth. Add the plain flour, cocoa powder, bicarbonate of soda, baking powder, soya milk, vegetable oil, vanilla extract and ½ tsp fine salt and process again to a liquid batter.

Divide the batter between the tins and bake for 25 mins or until fully risen. Cool in the tins for 5 mins, then turn onto a wire rack to cool completely.

To make the frosting, beat together the avocado flesh and sunflower spread with electric beaters until smooth, then pass through a sieve and set aside. Meanwhile, melt the chocolate over a bowl of water (or in the microwave), then leave it to cool. 

Sift the cocoa powder into a large bowl, then bring the unsweetened soya milk to a simmer and gradually beat into the cocoa until smooth. Cool for a few mins, then tip in the avocado mix, sifted icing sugar, melted chocolate and the vanilla extract and mix until shiny and thick. Use the frosting to sandwich and top the cake, then cover with the sprinkles, leave to set for 10 mins and serve.

Celebrate Veganuary with Cafe2U

At Cafe2U, we know that vegan treats are every bit as tasty as traditional bakes, which is why our mobile baristas offer a range of vegan options. Contact your nearest van and find out more here.

Boozy Festive Coffee Recipes

Obviously we're a little biased but we think coffee is one of the most versatile drinks around. It's perfect first thing in the morning or during the day, great whether the weather's hot or cold and, most importantly at this time of year, it goes brilliantly with a host of other drinks and flavours. So when it comes to making a cheeky Christmas tipple, coffee is a must-have ingredient. 

We love a boozy coffee on special occasions so we've compiled some of our favourite recipes to share with you. Here's how to make them:

Orange mocha

Bucks fizz has long been a Christmas staple in the UK and the perfect way to get into the party mood. But if you fancy a drink with a kick on Christmas morning, but don't particularly like champagne, this orange mocha is for you.

Ingredients

To make four boozy orange mochas, you will need:

• 4 cups of espresso coffee

• one tin of sweetened condensed milk (standard 397g size)

• ¼ cup cocoa powder

• 2 oranges peels 

• 1 ¼ cups of chocolate vodka

Start by combining the coffee and condensed milk in a saucepan over a low heat, then slowly whisk in the cocoa powder, stirring continuously. Add the orange peels and leave to steep for five minutes.

Next, simply remove the pan from the heat, stir in the chocolate vodka, take out the orange peels and serve. If you're feeling particularly indulgent, adding some fresh whipped cream won't hurt either!

Gingerbread latte

Along with pumpkin spice, gingerbread flavour lattes have become one of the UK's most popular Christmas drinks. But what you won't find on offer in your average high street coffee shop are gingerbread lattes with added coffee liqueur!

Ingredients

To make a gingerbread latte, you will need:

• 30ml strong espresso coffee

• 40ml gingerbread syrup

• 180ml full fat milk

• 20ml coffee liqueur

• whipped cream

• ground cinnamon

Begin by heating the milk to scalding, then stir in the gingerbread syrup. Next, pour the coffee liqueur into a mug and pour the coffee over the top, then add the gingerbread milk. Garnish with whipped cream and a sprinkling of cinnamon to serve. Best enjoyed from a sofa when it's cold outside.

Peppermint mocha

When it comes to Christmas, few things are as evocative as peppermint candy canes, so it's no surprise that peppermint mochas are the perfect accompaniment to an evening spent wrapping presents or watching a Christmas movie.

Ingredients

To make a super simple peppermint mocha, you will need:

• one cup of espresso coffee

• 15ml creme de menthe

• 15ml chocolate liqueur

• 2 tbsp double cream

• whipped cream

• one peppermint candy cane 

First, smash the candy cane by wrapping it in a tea towel and giving it a couple of whacks with a rolling pin. Next, add the creme de menthe and chocolate liqueur to the coffee, stir to combine, then add the double cream. Garnish with the whipped cream and a handful of the crushed candy cane pieces.

Irish coffee

The classic! Everybody and their nan loves this combination of coffee and Irish cream liqueur once Christmas rolls around - it's the perfect way to finish a meal. Here's how to take your's to the next level.

Ingredients

To make one Irish coffee, you will need:

• 2 tbsp double cream

• 150ml freshly brewed black coffee

• 50ml Irish whiskey

• 1 tsp brown sugar

• freshly grated nutmeg

Start by lightly whipping the cream until it begins to thicken, then set aside. Next, pour the hot coffee into a mug, then add the Irish whiskey and sugar and stir until the sugar dissolves. Gently layer the cream on top, add a sprinkling of nutmeg to serve and prepare to feel smug when everyone compliments you on how good it is!

Christmas at Cafe2U

Of course, alcohol isn't for everyone. If you'd rather settle in with a top quality coffee minus the booze, our mobile vans will be on the road throughout the festive period and our trained baristas have some of the finest coffees around. To have some delivered to your door today, find out where your nearest van is using our interactive map here.

The Best Festive Food and Drink: Our Recipes

When people in the UK think of Christmas, the first things that come to mind tend to be presents, brightly decorated trees and Santa. But without a doubt, one of the best things about the festive period is the food and drink - from pigs in blankets to Christmas pud and mulled wine.

If you fancy trying your hand in the kitchen this Christmas but can't decide what to make, check out our sumptuous suggestions below. 'Tis the season, after all!

Mince pie brownies

If you a) like mince pies and b) like brownies then boy have we got the recipe for you! These delicious bakes combine the best of both worlds, stay fresh for days AND are easy to make.

Ingredients

To make a batch of 16 brownies, you will need:

• 185g unsalted butter, cubed

• 185g high-quality dark chocolate, chopped

• 85g plain flour

• 40g cocoa powder

• 3 large eggs

• 275g golden caster sugar

• 6 mince pies

• icing sugar

Start by melting the butter and chocolate in a bowl placed over a pan of simmering water. Stir occasionally until melted, then leave to cool. Meanwhile, heat the oven to 180C/160C fan/gas 4, line the base of a shallow 20cm square tin with non-stick baking parchment and sieve the flour and cocoa into a medium bowl.

Next, whisk the eggs and sugar until thick and creamy, which should take 3-8 mins. Add in the cooled chocolate mixture, then gently fold together using a figure of eight motion until the mixture is dark brown - try not to knock out all the air! Sift in the cocoa and flour mixture and continue gently folding until the mixture goes from looking dry and dusty to looking fudgey.

Spoon a little mixture into the prepared tin, then add the mince pies, whole. Pour over the rest of the mixture, ensuring it goes between and over the pies, then pop in the oven for 25 minutes. If the brownie mixture is very wobbly in the middle, it’s not quite done, so bake for another 5 -10 mins. Remove from the oven and leave to cool in the tin, then dust with icing sugar, cut into squares and tuck in!

Gingerbread stars

These brilliant biscuits can double as Christmas tree ornaments and are perfect for baking with kids.

Ingredients

To make a batch of gingerbread stars, you will need:

• 100g salted butter

• 3 tbsp golden syrup

• 100g dark muscovado sugar

• ½ tsp bicarbonate of soda

• 1 tbsp ground ginger

• 1 tsp ground cinnamon

• 225g plain flour

• 50g icing sugar

Heat the butter, syrup and sugar in a pan until melted, stirring occasionally, then set aside to cool.

Mix together the bicarbonate of soda, ginger, cinnamon and flour in a large bowl, then pour in the butter and syrup mixture and stir to combine. Next, use your hands to bring everything together and form a dough. Place the dough on a sheet of baking parchment paper, shape into a rectangle and lay another sheet of parchment on top. Then roll the dough out to a thickness of ½cm, place on a baking sheet - leaving the parchment in place - and chill in the fridge for 1 hour.

Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out star shapes (or whatever shape you prefer) using a cookie cutter, then place them on the lined baking sheet and bake for 10-12 minutes. Leave to cool completely on the baking sheet.

Meanwhile, mix the icing sugar with 1-2 tbsp water and decorate the biscuits with the icing using a piping bag fitted with a thin nozzle. To use as tree ornaments, simply cut out the middle, thread with ribbon and get hanging!

Eggnog latte

As far as we're concerned, a good proportion of Christmas drinks ought to be rich, sweet and delicious, and nothing fits the bill better than this cheeky delight.

Ingredients

To make one eggnog latte, you will need:

• 35ml espresso

• 100ml milk, steamed and whisked until frothy

• 150ml eggnog

• a pinch of nutmeg 

• a pinch of ground cinnamon

Begin by pouring the espresso into a large mug, then top with most of the frothy milk, then the eggnog. Stir, add the rest of the milk and sprinkle with the nutmeg and cinnamon to serve.

To make frothy milk, either heat the milk gently in a pan while whisking or, if you have one, use a coffee machine.

Here's to a Merry Christmas!

Whatever Christmas has in store for us all this year, there's nothing to stop you making sure yours is a tasty one with a bit of home cooking. And to make sure your coffee requirements are all taken care of, our mobile vans will be out and about throughout the festive period - to find your nearest van and have some top quality coffee delivered to your door, click here.

Best Bonfire Night Bites

If you're attending a party to celebrate Bonfire Night this year, you'll need something warm to get you through the cold, dark evening. And after 18 months of restrictions and lockdowns, why not push the boat out with some of these indulgent recipes?

Honey mustard hot dogs

A sweet, sticky twist on a delicious Bonfire Night staple that will keep you warm, fill you up and can be eaten on the go. If you don't eat any hot dogs on November 5th, you're doing it wrong. 

Ingredients

To make four hot dogs, you will need:

• 50g emmental cheese, grated

• 50g cheddar cheese, grated

• 3 tsp wholegrain mustard

• 1 tbsp honey

• 4 sausages

• 4 hot dog buns

Begin by cooking the sausages to the pack instructions, then heat your grill to high. Combine the cheeses, mustard and honey in a bowl. Split the hot dog buns, put a sausage in each and top with the cheese mixture, then place onto a baking sheet and grill for two minutes or until the cheese has melted. Best enjoyed next to a bonfire! 

Loaded jacket potatoes

Another classic of the Bonfire Night genre, jacket potatoes are as essential as sparklers. You can either prepare these at home or, better still, cook them by the bonfire.

Ingredients

To make this recipe, you will need:

• 4 baking potatoes

• 1 tsp olive oil

• 100g Gruyère cheese, grated

• 100ml half fat crème fraîche

• 60g pack of good quality ham, cut into pieces

• 3 spring onions, trimmed and finely sliced

Prick each potato with a fork and brush with olive oil, then wrap in tin foil and place near the edge of the bonfire (near enough that it will cook but not so close that it catches alight!) for 75 - 90 minutes or until soft. Alternatively, don't wrap the potatoes in foil and bake in an oven preheated to 200°C/fan 180°C/gas 6 for the same amount of time instead.

Slice each potato in half, being careful not to cut all the way through. Remove the majority of the flesh and place into a large bowl with the cheese and crème fraîche, then mix until combined and season to taste. Add the ham and most of the spring onions, stir, then spoon back into the potato skins and top with the remaining spring onions. 

Bonfire toffee

This treacle toffee is the perfect Bonfire Night accompaniment whether you're celebrating with a small group or a large crowd.

Ingredients

To make bonfire toffee, you will need: 

• 450g dark brown sugar

• 125ml hot water

• ¼ tsp cream of tartar

• 115g black treacle

• 115g golden syrup

Start by lining the base and sides of a medium-sized tin with non-stick parchment paper and then grease with a little oil. Next, put the hot water and sugar in a pan and heat gently until the sugar dissolves. DO NOT stir the mixture; if it needs moving around, tilt the pan instead.

Once the sugar has dissolved, add the remaining ingredients and a sugar thermometer. Bring to the boil until the temperature reaches 270/140℃, which should take approximately 30 minutes, then immediately pour into the tin and leave it to cool.  

Once cool, remove the toffee from the tin and break into chunks with a toffee hammer or rolling pin. 

Enjoy your Bonfire Night!

In addition to good food and good company, an evening spent standing outside in the cold also requires hot drinks, so get in touch with your nearest Cafe2U van here and let us deliver them direct to your bonfire!

Top Halloween Bakes

Halloween has become one of the UK's most eagerly anticipated days, one which is as beloved among kids eager to go trick-or-treating as it is with horror movie fans.

But if you aren't into witches or the occult, fear not - October 31st is about more than just scares; there's a whole host of hideously good, Halloween-themed recipes for you to make at home and either enjoy yourself or share with others. Here's how to make some of our favourites.

Toffee apples

The perfect Halloween treat, toffee apples are a guaranteed hit among kids and adults alike. Although they're easy to make, the use of hot toffee means this is a recipe for adults only!

Ingredients

To make 8 toffee apples, you will need:

• 8 red apples

• 400g caster sugar

• 1 tsp lemon juice

• 4 tbsp golden syrup

• red or black food colouring

• 8 lolly sticks

Begin by inserting the lolly sticks into the stalk-end of each apple until they're firmly in place, then put a large piece of parchment paper onto a chopping board.

Tip the sugar, lemon juice and 100ml of water into a large saucepan, bring to a simmer and cook until the sugar dissolves, being careful not to stir the mixture - instead, gently swirl the pan to move the sugar around.

Next, add the golden syrup and bubble the mixture, without allowing it to boil over, until it reaches 'hard crack' stage (when there is almost no water left in the pan) or reaches 150℃ on a sugar thermometer (if you're using one). To test if the mixture is ready, drop a small amount of the toffee into cold water. If it hardens instantly and is brittle when removed, it's ready; if it's soft, continue to boil.

When the toffee is ready, add some drops of food colouring, swirl to combine and turn off the heat.

Finally, quickly dip each apple into the toffee, tipping the pan to cover each one. Lift out, allow any excess to drip off, place on the parchment paper until cool and you're done! Ideally, these fiendish fruits should be eaten the same day.

Eyeball pops

Decorate these mini chocolate cake balls to look like eyes and you'll have a spooky Halloween treat nobody will say 'Boo' to!

Ingredients

To make 10 pops, you will need:

• 100g/4oz madeira cake

• 100g Oreo cookie

• 100g bar milk chocolate, melted

• 200g bar white chocolate, melted

• Smarties and icing pens to decorate

• 10 wooden skewers

• A small pumpkin - or similar - to stand the pops in

Start by breaking the Madeira cake and cookies into the bowl of a food processor, then pour in the melted milk chocolate and blend until combined. Tip the mixture into a bowl then divide into 10 balls and put them in the fridge for 2 hours until solid.

Next, push a skewer into each ball and spoon the white chocolate over the balls until covered. Stand the pops in the pumpkin, place a Smartie on each one while still wet and return to the fridge until the chocolate sets. Before serving, use the icing pens to draw a pupil on each Smartie and wiggly red veins on each eyeball. 

Halloween cupcakes

Your little terrors will love these sweet, spooky snacks which can be decorated to look like black cats, monsters or skeletons. As long as you don't eat them all yourself!

Ingredients

To makes 22 cupcakes, you will need:

• 200g butter, softened

• 300g golden caster sugar

• 200g dark chocolate, melted

• 2 eggs

• 250g self raising flour

• ¼ tsp baking powder mixed with 100ml boiling water

• 50g cocoa powder

• 200ml milk

• 1-2 tsp black food colouring (optional)

For the buttercream, you will need:

• 300g unsalted butter , softened

• 500g icing sugar

• 1 tsp vanilla extract

• black food colouring

For the decorations, you will need:

• a pack of Smarties

• black icing pen

• 1 pack mixed coloured fondant icing (you'll need pink, green, blue and white)

• liquorice and strawberry laces and other sweets such as jelly fangs and liquorice allsorts

• icing eyes

First, heat your oven to 180C/160C fan/gas 4, then line two 12-hole cupcake tins with cases. Beat the butter and sugar until creamy, then beat in the chocolate and eggs until combined. Stir in the flour, baking powder, cocoa powder, milk and food colouring. Spoon the mixture into the cupcake cases and level the tops. Bake for 20 mins or until the cakes have risen. Leave to cool for 5 mins in the tin, then lift out onto a wire rack to cool completely.

Next, make the buttercream. Beat the butter until soft, then stir in the icing sugar a little bit at a time. Beat in the vanilla and black food colouring, then transfer to a piping bag with a plain nozzle.

To make icing eyes, mix up a batch of fondant icing and pipe rounded blobs (for the eyeballs) onto parchment paper and leave to dry. Add pupils to the eyes with a small brush and black food colouring.

To make black cat cupcakes, pipe some black buttercream onto a cupcake and smooth with a palette knife. Pipe two ears by making a blob for each and pulling the icing bag upwards to form a point. Add two Smarties for eyes and use the black icing pen to draw a pupil on each, then add a triangle nose made of pink fondant icing and use strawberry laces to create whiskers.

To make monster cupcakes, cut circles of green or blue fondant to fit the tops of the cupcake and fix them in place with buttercream. Add eyes, noses and mouths made of sweets or use icing eyes.

To make skeleton cupcakes, cut out a skull shape with white fondant and fix in place with the buttercream.

Edible fake blood

The perfect addition to any Halloween recipe - including those listed above - edible fake blood looks disgustingly realistic and kids will love adding it to their scary treats.

Ingredients

To make edible fake blood, you will need:

• 1 tbsp cornflour

• 45ml cherry juice

• 250g glucose syrup

• red, blue and yellow food colouring gel

Start by mixing the cornflour with 1 tbsp cherry juice, then tip the mixture into a small pan with the glucose syrup and remaining cherry juice. Heat gently over a low heat, whisking well to combine, then remove from the heat.

Squeeze in a good amount of the red food colouring gel and stir well, then add a very small drop each of the blue and yellow food colouring gels and stir again. Continue to add little drops of food colouring, stirring well between each addition, until you reach your desired colour.

This recipe makes thick, gooey blood; if you want it thinner, simply stir in a little more cherry juice.

Happy Halloween!

If you're hosting a Halloween party this year or just want a hot drink to take with you trick-or-treating, we've got you covered - contact your nearest Cafe2U van here and we can provide all your coffee needs.

Espresso Martini Brownies Recipe

Summer's been and gone, the nights are drawing in and winter's on its way - you'd be forgiven for feeling a little glum about things right now. But what October lacks in warm weather, it more than makes up for in awareness weeks, specifically National Chocolate Week and National Baking Week, both of which take place from October 14th-19th.

With that in mind, we set out to find the perfect do-try-this-at-home chocolate and coffee recipe to help raise the nation's spirits. And we think we've found it!

Ingredients

This simple recipe makes 16 decadent, grown-up brownies.

For the brownies, you will need:

• 185g unsalted butter, cut into cubes

• 185g dark chocolate, roughly chopped

• 3 large eggs

• 275g golden caster sugar

• 85g plain flour

• 40g cocoa powder

• 1 tsp ground coffee or espresso, mixed with 1 tbsp water

• 16 chocolate balls or truffles with soft centres - dark, white or milk chocolate or coffee-flavoured
  

For the espresso martini sauce, you will need: 

• 60ml freshly brewed very strong coffee or two shots of espresso

• 3 tbsp golden caster sugar

• 150ml double cream

• ½ tbsp cornflour

• 30ml vodka

Method

1. First, tip the butter into a heatproof bowl with the dark chocolate, then fill a small pan about a quarter full with boiling water and sit the bowl on top ensuring it doesn't touch the water. Put the pan on the hob over a low heat and stir occasionally until the butter and chocolate have melted. Remove the bowl from the pan and leave the melted mixture to cool to room temperature.
   

2. Preheat your oven to 180C/160C fan/gas 4 and line a shallow 20cm square brownie tin with non-stick baking paper. Combine the eggs and sugar using an electric whisk until they are creamy and doubled in volume - this may take as long as 7-8 minutes depending on the power of your whisk. Pour the cooled chocolate mixture over the combined eggs and sugar, then gently fold together with a spatula until the two mixtures combine and the colour is a dark brown. Try not to knock the air out of the mixture as this will prevent the brownies from rising properly.
   

3. Sieve the flour and cocoa over the chocolate and egg mixture along with a generous pinch of salt. Gently fold the powder into the mixture along with the espresso and water. Mix until it resembles fudge then pour into the tin and use a spatula to ensure an even, level topping. Push the chocolate balls into the brownie at regular intervals.
   

4. Put the brownie mix into the oven and bake for 30 minutes or until the top develops a shiny crust and the sides begin to come away from the tin. Remove from the oven.
   

5. To make the sauce, heat the coffee and caster sugar together to dissolve the sugar. Mix a little of the double cream with the cornflour then add to the pan with the remaining cream. Bring to a simmer and stir over a medium heat until it thickens. Add the vodka then turn off the heat. Serve each square of brownie with the sauce poured over.

Why not use our coffee in the recipe?

At Cafe2U, we use only the finest quality coffee and it's perfect for use in a recipe such as this. Find your nearest Cafe2U van here and let us bring some direct to your door!

Spring Bakes and Cakes

Now is a great chance to dust off the apron and get creative in the kitchen with some delectable spring cakes. We have also included a list of our very own spring coffees that are now available at your nearest Cafe2U van. Dive into our list below! 

Lemon Drizzle Cake

A perfect cake for a perfect spring day, the lemon drizzle. Filled with lemony goodness, it’s vibrant and delicious - that’s why it’s one of the nation’s favourite sweet treats. 

Here’s the ingredients you will need: 

• 225g unsalted butter, softened

• 225g caster sugar

• 4 eggs

• 225g self-raising flour

• 1 lemon zest

For the drizzle topping 

• 1½ lemons, juiced

• 85g caster sugar

Nice and simple, this lemon drizzle will take around 1 hour to make, with 15 minutes prep and 45 minutes baking. You can find the full recipe at BBC Good Food.

Victoria Sponge Cake

Another quintessentially British cake, the Victoria Sponge is a perfect spring treat. This classic cake features layers of light sponge sandwiched together by velvety cream and juicy strawberries. This recipe should serve ten people - here’s what you’ll need to get started: 

• 175g (6oz) butter, softened

• 175g caster sugar

• 3 eggs

• 175g self-raising flour

• 250ml (8fl oz) double cream

• 1 tsp vanilla bean paste, or vanilla extract

• 1 tbsp icing sugar, plus extra for decoration

• 400g (13oz) strawberries

• 4 tbsp strawberry jam (optional)

This is a cake that won’t disappoint - find the full recipe on Tesco Real Food.

Apple and Cinnamon Cake

This apple cinnamon cake is perfect for anyone looking for a simple spring showstopper. Here’s what you’ll need to start making this delicious dessert:

• 6 apples peeled and chopped

• 1½ cups soft brown sugar

• 2 cups flour

• 2 tsp baking powder

• 1 tsp salt

• 1 tsp cinnamon

• 2 eggs

• 1 cup plain yogurt

• ½ cup canola oil

• 1 tsp vanilla

This is a great recipe, and it’ll use up any leftover apples sitting in your fruit bowl - you can find the full recipe and method on Simply Delicious. 

Hot Cross Buns

A spring classic, we have found a wonderful recipe for Hot Cross Buns from Bake Off’s Paul Hollywood - here’s what you’ll need to get you started: 

For the buns

• 300ml full-fat milk , plus 2 tbsp more

• 50g butter

• 500g strong bread flour

• 1 tsp salt

• 75g caster sugar

• 1 tbsp sunflower oil

• 7g sachet fast-action or easy-blend yeast

• 1 egg , beaten

• 75g sultanas

• 50g mixed peel

• zest 1 orange

• 1 apple , peeled, cored and finely chopped

• 1 tsp ground cinnamon

For the cross

• 75g plain flour , plus extra for dusting

• For the glaze

• 3 tbsp apricot jam

These decorated buns have lots of texture and flavour - that’s why there’s so many ingredients. You can find the full recipe on BBC Good Food. 

A Coffee to Complement

We have recently launched our Spring Drinks range, featuring Easter Egg Hot Chocolate, Mocharetto Mocha, and the Hot Cross Latte - the perfect drink to pair with your summer cakes and bakes. Find your nearest barista on our website.

Valentine’s Day Coffee Recipes

It’s Valentine's Day and here at Cafe2U we know that there’s nothing that says I love you more than a great cup of coffee. So we’ve created a list of special Valentine’s Day coffee recipes that will surely woo over your significant other - take a look below! 

Chocolate Covered Strawberry Mocha

In the true spirit of Valentine’s Day we have found a drink based on an iconic Valentine’s treat – chocolate covered strawberries syrup added to a wonderful mocha! Here’s what you’ll need to make this one, it relatively simple:

• 2 tbsp chocolate sauce

• 1 tbsp strawberry syrup

• 1 cup of milk

• 2 shots espresso, or 4 oz strong brewed coffee

Once you have gathered your ingredients, add 1 tbsp of strawberry syrup to your cup of milk. Stir to combine, then froth the milk. 

In a heat resistant glass, add in 2 tbsp of the chocolate, and brew 2 shots espresso or 4 oz strong brewed coffee over the chocolate sauce. 

Stir to mix any remaining unmelted chocolate sauce with the espresso. Add the milk and strawberry mixture, and then top this beauty with your strawberry milk froth.

Then you should be ready to enjoy your creation! Take a full look at the recipe here. 

Red Velvet Latte

This coffee drink is the perfect indulgent treat for the end of a romantic evening. One of the most tasty coffees here’s what you will need:

• 1 cup whole milk

• 1 tbsp sugar

• 3oz semi-sweet chocolate chunks

• 1/4 tsp red food colouring

• 1/4 tsp vanilla extract

• 1/2 cup fresh brewed coffee

Then all you have to do is combine your ingredients! Bring your milk and sugar to simmer on medium heat and stir in your sugar to dissolve it. 

Remove it then from the heat, then stir in chocolate until it has melted. 

Once your chocolate has melted in, add your food colouring, coffee and your vanilla extract - then you’re all set to serve it warm! 

Take a look at the full recipe from here. 

Caramel Coffee

Another ideal treat for those with a sweet tooth. This coffee is what it says on the tin, this gorgeous drink is the perfect post-Valentine dinner treat, combining two of our favourites: coffee and caramel. Here’s all you’ll need to get started:

• Milk

• Caramel Sauce 

• Brown Sugar

• Coffee

• Whipped Cream

Begin by brewing a cup of coffee, while the coffee is brewing, heat some milk, caramel sauce and a touch of brown sugar in a small saucepan on the hob, until it’s steaming.

Then all you have to do is combine the coffee and the warmed milk in mugs and top with whipped cream and more sauce. 

Find the full recipe here with links to places that can help as well. 

Black Forest Latte

Combining more sweet flavours, cherry and chocolate! This is a classic drink that you can now make at home. For those that have already tasted the strawberry chocolate fused mocha will love this one! 

Here’s what you’ll need to gather:

• One double shot of espresso

• About 6 ounces of steamed milk

• 1oz Stirling Black Cherry syrup

• 1oz Stirling German Chocolate syrup

• Whipped cream

• Chocolate shavings (to garnish)

• Cherries

To make this you first must brew a double shot of espresso and steam your milk. Pour the brewed espresso into your glass. 

Add your ounce of Black Cherry syrup and then add the ounce of delicious chocolate syrup. 

Then all you need to do is add the steamed milk. 

Top with whipped cream, chocolate shavings and cherries - to make it look fantastic! 

You can find the full recipe here. 

Let Cafe2U Treat You this Valentine’s Day

If you don’t fancy making any of these or don’t have the time, let Cafe2U treat you. We have great choices for coffees with our new menu. 

With vans up and down the country find the nearest one to you today and celebrate the day with Cafe2U!