Tynemouth Market

The Farmers Market is held here on the third Saturday of the month.

Here you'll find a fantastic range of local produce, meat, fish, baking, game, vegetables etc.
All seasonal, locally sourced and produced, there's an amazing culinary adventure waiting.

On this page we hope to publish regular recipes using a selection of the produce you may find at the Farmers Market.

Spoil your mother on March 14th with this SUPERB treat.
I can vouch for this personally. I had to make four before I got it right !!

SERVES 6-8

INGREDIENTS

6 large eggs
150g (5oz) caster sugar
50g (2oz) cocoa powder, sifted

FOR THE FILLING AND TOPPING

275ml (10fl oz) double cream
1 level tablespoon caster sugar
450g (1lb) tin or jar Morello cherries
1 or 2 tablespoons Kirsch or rum
50g (2oz) plain chocolate

YOU WILL ALSO NEED

Two 20cm (8 inch) sandwich tins, oiled with groundnut oil and the bases lined with greaseproof paper, also oiled.

METHOD

Pre-heat the oven to gas mark 4, 350F (180C). Start off by separating the eggs and placing the whites in a clean grease-free bowl.

Put the yolks in another bowl and whisk them with the caster sugar until they just begin to pale and thicken (be careful not to thicken them too much, though). Now fold in the sifted cocoa powder.

Next, with a clean whisk, beat the egg whites until stiff but not too dry. Stir a heaped tablespoon of the egg white into the chocolate mixture to loosen it up a little bit. Then, using a metal spoon, carefully and gently fold in the rest of the egg white (trying not to lose any air).

Divide the mixture equally into the prepared sandwich tins and bake them near the centre of the oven for about 15-20 minutes. They won't appear to be cooked exactly, just set and slightly puffy, and when they're taken out of the oven they will shrink (but that's normal).

Leave the cakes to cool in the tins, but turn them out while they're still faintly warm and strip off the base papers.

Now whip the cream with the tablespoon of caster sugar until it is a floppy, spreadable consistency. Next, empty the tin of cherries into a sieve set over a bowl and combine 2 tablespoons of the juice with the Kirsch or rum. Sprinkle this over the cake layers and, using a palette knife, spread about a third of the whipped cream over one cake.

Then slice the cherries and de-pip them (if they have any pips). Leave about a dozen whole ones for the decoration. Now arrange the sliced cherries all over the cake spread with cream.

Next, carefully place the other cake on top and cover the entire cake with the remaining cream, again using a palette knife. Finish off by arranging the whole cherries around the edge, then grate the chocolate and sprinkle it all over.

(Recipe courtesy of Delia Smith)

If you have a favourite recipe and you'd like to share it, why not get in touch.
You can email it to webmaster@tynemouthmarket.co.uk or drop it off at the market.
You'll find me on the haberdashery stall on the East side. Just ask for Barry.
We're looking for traditional Northumbrian recipes, you know, the one's your mam used to put down for you when you were a kid...

Useless fact No 1-An anagram of "Tynemouth Market" is "Market, Hey Mutton"