KENNARDS

03/04/2026

Hot Cross Bun Loaf recipe 😋

Traditional hot cross bun flavours but in a loaf! Delicious for breakfast or an afternoon snack and super easy to take on the go! 🙌

Serves 10
Ingredients:
250g bread flour or strong plain flour
45g caster sugar
1/2 tbsp ground mixed spice
1/2 tsp ground cinnamon
Zest of 2 blood oranges
1/2 tsp salt
40g butter
125ml milk
7g fast-acting dried yeast
1 medium free-range egg, beaten
50g sultanas
50g chopped mixed peel
50g chopped dark chocolate chips
Sunflower oil for greasing
For the Cross
50g flour
60g water
For the Glaze
25g blood orange marmalade
Juice of 1 blood orange

Method:
1. Preheat the oven to 180°C/ 160°C Fan/ 350°F/ Gas Mark 4.
2. Mix the flour, sugar, spices, orange zest and salt in a large mixing bowl.
3. Gently warm the milk and butter in a pan until it’s lukewarm and whisk in the yeast.
4. Add this to the flour mixture and mix well.
5. Add the beaten egg and bring the mixture together into a smooth dough.
6. Dust with a little flour then tip the dough onto a well-floured surface and knead the sultanas, mixed peel and chocolate chips into the dough.
7. Continue to knead for 5 minutes until smooth and silky.
8. Place the dough into a lightly oiled bowl and cover with a damp tea towel to prove, keep in a warm area for 1 hour or until the dough has doubled in size.
9. Turn the dough out on to a floured surface and divide it into 8 pieces and roll each piece into a ball.
10. Butter a 1kg loaf tin and place the balls into the tin creating two rows of four. Cover with a damp cloth and prove again for 1 hour in a warm place.
11. The dough will now have risen to the top of the tin.
12. For the famous cross: Mix the flour and water together and place into a piping bag. Pipe a cross on top of each ball and bake the loaf in the oven for 25-30 minutes.
13. Once the loaf is cool enough to handle, tip out onto a cool-ing rack cross side up.
14. Place the blood orange marmalade and orange juice into a pan and bring to the boil, then use this mixture to lightly glaze the top of the loaf.

Chef's Tip:
Delicious when dipped in egg and fried in butter, serve with yoghurt and fruit for amazing twist on French toast.

06/12/2025

BATCHELARS, NORTH END, CROYDON, 1937

Batchelars store decorated for the Coronation of George VI and Queen Elizabeth.

The store was established in North End in 1834.

Kennards had 'joint control of the premises in 1929, but the name Batchelars was kept for much of Kennards ownership, advertised as 'The Houses of Kennards and Batchelars'.

30/10/2025

Wicked Witch Cupcakes recipe 🧙

Get into the Halloween spirit and have some fun with your baking! Our wicked witch cupcakes filled with raspberry jam are great to get the kids involved with 😋

Serves 6
Ingredients:
For the cake batter
100g self raising flour
100g salted butter, softened
100g caster sugar
1 tsp vanilla extract
2 free range eggs
For the filling
100g raspberry jam
For the buttercream
100g butter, softened
150g icing sugar
Green food colouring
Decorations
Black fondant
Yellow fondant
Green fondant
Oreo Thins
12 Candy Eyes

Method:
1. Preheat the oven to 180°C/160°C fan/gas 5. Line a muffin tray with 6 cupcake cases.
2. For the cake batter, whisk together the soft butter, vanilla and sugar until light and fluffy.
3. Add a beaten egg with a spoonful of flour until well combined, repeat with the other egg. Add the rest of the flour and mix until smooth.
4. Fill the cupcake cases evenly with the batter. Bake in the oven for 12 minutes.
5. Remove from the oven and tray, cool on a wire rack.
6. For the filling, cut out a spoonful of cake from the middle of each cupcake and fill with a blob of jam.
7. For the buttercream, whisk the butter and add the icing sugar slowly until light and fluffy. Then add the green colouring until the desired spooky shade!
8. Pipe the buttercream onto the cool cupcakes.
9. For the witches hats, shape a cone of black fondant and stick to an Oreo. Add details to the hat with yellow fondant (see photo).
10. Add some eyes and a wonky nose made from green fondant for the scary witches face.

30/10/2025

KENNARDS, NORTH END, CROYDON

When Kennards store was expanded, a system of walkways (or arcade) ran along the entire front of the building, as seen in this picture.

24/10/2025

Stuffed Pumpkin Peppers recipe 🎃

Who's feeling the Halloween spirit? Our stuffed 'Pumpkin' peppers are fun to get the kids involved in!

Serves 4
Ingredients:
4 Orange peppers
1 x 220g Pack cooked wholegrain rice and quinoa
1 Carrot, peeled and grated
1tbsp Pumpkin seeds
1tsp Turmeric
1tsp Ground coriander
50g Cheese, grated
1 tbsp Coriander leaves, chopped
Salt and Pepper

Method:
1. Pre-heat the oven to 180°C (fan)/400°F/gas mark 6.
2. Ask an adult to help prepare the peppers; using a small paring knife cut the tops off each pepper, remove the seeds and discard. Carefully cut a spooky face into each pepper, triangles for eyes, a nose and a spooky mouth.
3. Ask an adult to help bring a pan of water to the boil, add the peppers and tops and blanch for 5 minutes. Remove and place the peppers and tops on a baking tray.
4. Place the remaining ingredients into a mixing bowl. Mix well to combine.
5. Spoon the prepared filling into the peppers and finish with a pepper top lid.
6. Bake the peppers in a pre-heated oven for 20 minutes.

Chefs Tip:
These peppers make a great side dish for a Halloween party. Add a couple of tablespoons of leftover chilli or shredded chicken to the rice mix, a great way of using up leftovers.

24/10/2025

25/09/2025

Cheesy Sausage and Egg Muffin Recipe 🍳

This recipe makes 6 servings so it's ideal for prepping. Just pop your muffins in the fridge and grab one on your way out for a quick and easy breakfast!

Ingredients:
10 eggs
1 tbsp salt
110g vegetable oil
120g sour cream
300g plain flour
1tsp baking powder
1/2 tsp bicarbonate of soda
60g Cheddar, grated
50g Parmesan, grated
3 spring onions, sliced
3 cooked sausages, finely chopped

Method:
1. Preheat oven to 220ºC / 200ºC fan / gas mark 7.
2. Soft boil six eggs for 5 1/2 minutes and then place in an ice bath with 1 tbsp salt until they are fully cold (the salt helps with peeling the egg shell).
3. Whisk together the remaining four eggs, vegetable oil and sour cream.
4. Add the flour 1 spoonful at a time, then add the baking powder and bicarbonate of soda.
5.v Add the cheeses, sliced spring onion and finely chopped sausage, mix well.
6. Put the mix into a piping bag and pipe 1/3 of the way up into each six muffin moulds.
7. Gently roll each egg first into a little flour.
8. Make a small dint in each mould of batter mix and place an egg in the centre.
9. Pipe around each egg until all the eggs are fully covered.
10. Bake in the oven for 17 minutes.
11. Cut in half and serve immediately with a little salt.

Chef's Tip
This recipe is delicious with smoked salmon instead of sausage. Why not try tofu or vegetarian sausages for a veggie option 😋

18/09/2025

Walnut & Mushroom Brownie recipe 🍫

Are you feeling adventurous? Try our gooey chocolate brownies with a unique addition of mild and earthy button mushrooms, plus a surprise crunch of walnuts!

Serves 16
Ingredients:
200g dark chocolate, chopped
110g butter
3 eggs
225g caster sugar
1tsp vanilla essence
25g cocoa powder
1/4tsp salt
50g plain flour
50g button mushrooms, finely chopped
50g walnuts, chopped

Method:
1. Preheat the oven to 190°c/170°c Fan/374°F/Gas Mark 4.
2. Melt 100g of dark chocolate and butter in a bowl over a saucepan of simmering water until it is fully melted and glossy.
3. Whisk the eggs, sugar and vanilla essence together until thick, creamy and double in size.
4. Mix the cocoa powder, salt and flour and carefully fold into the egg mix.
5. Fold in the finely chopped mushrooms, chopped walnuts and remaining dark chocolate.
6. Line a brownie tin with a little melted butter and parchment paper, then fill with the brownie mix.
7. Bake in the oven for 20 minutes and allow to cool.

Chefs Tip:
Mushrooms are very versatile, try dipping oyster mushrooms in melted chocolate and allow to cool for an exciting garnish to the chocolate brownie.

18/09/2025

All of our dishes are made with the best ingredients, cooked with care and frozen for freshness ❄️

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