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Stone Bake Mini Fudge Puds

Mini puds to end your Valentine’s meal with or delicious for any other night too! Try these little pots of baked fudge heaven – they will be sure to have your Valentine weak at the knees! 


  • 2 whole eggs
  • 200g sugar
  • 2 tablespoons (heaped) cocoa powder
  • 2 tablespoons flour
  • 100g butter, melted
  • 1 teaspoon vanilla extract

Fire up your wood fired oven as per usual. Bring the oven up to maximum temperature, ensuring the oven is saturated with heat (the more heat ‘invested’ in the oven, the longer your baking phase will be.) This recipe is perfect after roasting or pizza cooking as the oven is already hot and saturated with heat. Let the oven temperature gradually cool to baking temperature, for this recipe around 200° C. Sweep all the embers out and place the door in the doorway. For more detail see our Cooking Techniques Guide

Beat eggs until light in colour. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.

Pour batter into four large high heat ramekins or one 8-inch square, high heat baking dish. Set ramekins or dish into a larger dish that is filled halfway full of water.

Bake in your wood fired oven for 30 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.

Serve with sweetened whipped cream or vanilla ice cream; whatever floats your boat more!


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Stone Bake’s Seasonal Apple & Dark Fruit Crumble

apple & dark fruit crumble. stonebake. woodfired

We’re encouraging you to get wood fired cooking over the autumn/winter months with this scrumptious winter warmer – Treat yourself, it’s too yummy not to try!

For the fruit

  • 4 Bramley apples, peeled, cored and sliced
  • 300g (10oz) frozen dark fruit – we use blackberries/blueberries
  • 1tsp ground cinnamon
  • ½tsp ground cloves
  • 2tbsp sugar

For the crumble

  • 100g (4oz) plain flour
  • 85g (3½oz) unsalted butter, chilled and cubed
  • 100g (4oz) blanched whole almonds
  • 4tbsp caster sugar
  • A couple of pinches of demerara sugar

Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down to a baking environment. Maintain the temperature at 150 degrees C. For more information, please refer to our Cooking Techniques Guide.

Put the apples, dark fruit, spices and sugar into a bowl and toss everything together. Transfer to a greased 1.7l (3pt) baking dish.

Put the flour, butter and almonds into a food processor. Pulse briefly to form a mixture that resembles breadcrumbs. Stir in the sugar and spoon the mixture over the fruit. Lightly sprinkle the demerara sugar over the top for that added extra scrum factor!

Place the dish on a baking sheet and put in your wood fired oven for 30 to 40 minutes until the fruit bubbles and the crumble is deliciously golden brown on top.

Serve with a hot vanilla custard and commence the tummy pleasing face feeding!





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Pear and Plum Tarte Tatin



PlumTarte Stone Bake Pizza Oven

Get your mouth watering with this delicious pear and plum tarte tatin – A perfect pud for a Sunday feast with family and friends!



  • 1 sheet puff pastry
  • 4 tbsp. salted butter
  • 4 tbsp. granulated sugar
  • 2 pears & 3 plums, peeled and sliced
  • A sprinkle of cinnamon


On a lightly floured surface, roll puff pastry and trim to fit the size of the pan you will be using for the tart. Wrap in plastic wrap and refrigerate until ready to use.

Heat pan in a medium heat and melt the butter. Sprinkle the sugar evenly over the melted butter and cook, stirring occasionally until the mixture is a pale amber color. Remove pan from the heat of the oven. Place pear and plum quarters in the pan, on their sides, laying from the outer edge in. Fit in as many as possible.

Set pan back into the oven and cook until the pears become a golden brown (10-15 minutes). Feel free to lift one out of the pan to check its colour. Flip over each pear and plum so the cooked edge faces up and the uncooked edge is face down in the caramel. Continue to cook until the caramel that bubbles up between the pear and plum pieces is dark amber (8-10 more minutes).

Grab trimmed puff pastry from the fridge. Cut 4 slits in the pastry to allow steam to escape. Remove pan from the oven and lay pastry over the fruit. Place into preheated oven and bake 20 minutes, or until pastry is golden brown.

Carefully remove pan from oven and immediately invert onto a cooling rack. If desired, place a baking sheet under the cooling rack to catch any drips.

Serve warm with a sprinkling of cinnamon and a bit of cheeky cream!