Lockdown at Laurel Cakes HQ

Parties are postponed, celebrations are on hold and for the time being Laurel Cake Company is closed, but I’m staying positive and am trying to bring sweet treats to people’s homes in a different way.

Harry, my 5 year old son, loves to get involved in the kitchen. Normally when I have a cake to make it’s for a customer order, so when he asks if he can help I have to say no. Lockdown has given us the perfect opportunity to say yes for a change. So while everyone is stuck at home and looking for ways to keep busy, I thought it might be good to share what Harry and I have been making.

#BakeWithHarry is now going into its third weekend. It’s given us something fun to focus on as a family. Harry of course is the star of the show and a very enthusiastic taste tester. My husband Greg is the main man behind the scenes who is making us rather more professional with his super IT and tech skills, this week we had a new microphone so that I didn’t have to shout and even messages that came up on the screen as we baked! Then my job is just to pick a lovely, easy to follow recipe and make sure Harry doesn’t eat all the ingredients before they get into the oven.

It’s been amazing to see so many kids and grown ups get involved and we’ve had nothing but love and encouragement for our bakes which makes it all worthwhile.

Getting hold of certain ingredients, or even just getting a delivery slot at the moment is tough, so this week we made flapjacks which don’t need flour or eggs. If you’d like to give them a go, the recipe is below or you can visit my Facebook page to view the video. 

Buying local seems to be the best way to get hold of ingredients at the moment. I used a great local service that has been set up to help people get fresh local produce, such as, milk, eggs, meat, veg, fruit and even the elusive pasta – check out Home Delivery Nottingham on Facebook or Instagram. I would highly recommend them.

If you’d like to bake along with Harry, he will be live again on Sunday 5th April at 2pm baking chocolate chip cookies via Facebook Live. You can follow this link now and hit the ‘Get Reminder’ button.

Zesty Flapjacks
(Source: Hugh Fearnley-Whittingstall)


  • 1 x lemon
  • 1 x orange
  • 2 tbsp golden syrup
  • 150g soft brown sugar
  • 175g unsalted butter
  • 200g oats
  • 100g raisins (or other dried fruit)
  • 100g nuts/seeds


  1. Pre-heat the oven to 160°C / Gas Mark 3
  2. Line a baking dish (approx 20x20cm) with baking paper
  3. Grate the zest of the lemon and orange into a saucepan and add the syrup, sugar and butter. Warm the mixture on a low heat until the butter has melted and the sugar has dissolved.
  4. Measure the oats, fruit and nuts/seeds into a mixing bowl. Add the mixture from the pan into the oats and mix with a wooden spoon until all the oats/fruit/nuts are fully covered.
  5. Empty the mixture into the baking dish and press down evenly with the back of the wooden spoon.
  6. Bake in the oven for 30-35 minutes.
  7. When they come out leave for a few minutes to cool then cut into slices before leaving to fully cool.