Home Farm Blog: March 2013

Thursday, March 21, 2013

Easter fun in North Norfolk

We look forward to Easter at Cranmer because the signs of spring and the promise of better weather is looming on the horizon. It’s also the time of year we start to see lots of activities taking place in the North Norfolk area so our guests have plenty of things to do when they visit.

Over the Easter break weeks, there are lots of family led things to do and here’s just a few ideas we wanted to share with you:

Visit the house where the Queen & members of the Royal family spend their Christmas holidays. Sandringham House opens up to the public from the 30th March and is a fantastic day out. You can take a tour of the house and fantastic grounds plus visit the museum where there are collections of Royal vehicles, photographs and memorabilia. Visit Website

Holkham Hall will be running Easter activities between Good Friday and Easter Monday. The old kitchen will take you back to Victorian Times as cooks prepare and Easter Feast, where you can join in too by trying tasty treats, making decorations and helping Branston the butler lay the grand table.

You will also get the opportunity to guess the weight of a giant Faberge-style chocolate egg, which has been especially made by The Chocolate Deli for Holkham’s Easter event.

Other activities include a treasure hunt plus plenty of games and crafts including the opportunity to make your own Easter hat.

Holkham will also be opening up a fantastic new woodland play area for kids on the 25th March so make sure you visit this whilst you are there! Visit Website 

Between the 28th March – 14th April, Pensthorpe will be running an Easter Eggstravanasa which consists of a self guided trail that will take you around the reserve so you can uncover some fascinating facts about nature in the Spring time. There are lots of games to play and questions to answer, whilst also learning how the natural world ties in with Easter Traditions. There’s a prize available for everyone who manages to answer all of the questions. Visit Website

Easter Egg hunts and craft activities will run from the 28th March – 14th April. Children will be taken on a magical tour of the abbey ruins, around the shops and nearby lanes to hunt down an Easter Egg whilst craft activities will include making a cute wooden spoon bunny or chick, creating hanging springtime bugs and limited edition Easter pictures to colour in and decorate. Visit Website

There are lots of Easter fun activities taking place at Gressenhall between 28th March – 14th April. Take part in a new for in Art Attach! Meet our shepherd to find out more about our sheep and lambs and also have a go at creating life yourself by making a newspaper post and planting a runner bean seed which you can take home to grow. Visit Website

We also have a fantastic coastline and our beaches are great for exploring at this time of year. There are plenty of little rock pools to hunt around in to find small crabs, fish and shells. If you are really brave, you can also paddle your toes into the icy waters of the sea too!

During the run up to Easter we will be updating our Facebook Page on a daily basis with other ideas on what you can do in North Norfolk over the Easter Holidays, so make sure you like our page to keep informed. 

Tuesday, March 12, 2013

Seasonal Recipe

Joseph from The Art Café in Glandford, has kindly shared his popular Rhubarb & Custard Cheesecake recipe with us. 

Early or forced Rhubarb is much pinker and sweeter than the rhubarb harvested later on in the year, so is best for this recipe.

FACT: Did you know that Rhubarb is actually a vegetable as it’s a stem of a perennial plant?

Rhubarb & Custard Cheesecake

Serves 8 - 10 people depending on how sweet you are. 

You can either use a good quality shop brought shortbread biscuit or make your own using the following ingredients:

150g Plain flour
100g Margarine
50g Caster sugar
Pinch of salt 
1tsp of ginger powder

Cream together the margarine and sugar, then add the salt and ginger. Mix together and then add the flour, Knead using your hands and roll out into a rough but even shape and bake for 15 minutes at 160 degrees c.

After they are slightly golden take out of the oven and allow to cool completely. Once cooled, whizz them up in a food processor to turn into crumbs and add a touch of almond essence.  Spread into the desired final cheesecake tin and flatten as much as possible then bake for 7-8 minutes again at 160 degrees c. 


600g fresh Rhubarb (forced is better as it has more flavour) 
300g light soft brown sugar
Juice of 2 lemons 
Drop of red food colouring (optional) 
3 tbsp Agar Agar flakes
450g cream cheese
250ml custard (either home made of shop bought)
150ml double cream 
4 tbsp caster sugar

Chop and wash the rhubarb into rough chunks, place in a deep pan with the light brown sugar and a dash of water and heat until "thick and mushy" then add in the agar agar and leave to cool (add the colouring here if desired) 

Put the lemon juice, cream cheese, custard, double cream and caster sugar into a blender and mix until completely smooth, and add the mushed rhubarb until "tart" enough for your taste.  Blend once more and pour onto of the biscuit base. 

Leave in the fridge to set for 4-6 hours (or pop in the freezer if you are pushed for time)

Serve and Enjoy!


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