My post about enjoying a Bad Boys Bakery cake from Caffe Nero in Brixton ended up attracting thousands of page views, and I received quite a few emails from folks asking about availability (it seems I was lucky enough to sample an early trial batch).
The good news is that the cakes are back in stock – straight from Brixton Prison – and the even better news is that they are just as delicious as the first time around.
I spoke to staff at Caffe Nero and they said that the cakes had proved hugely popular with customers – so get in there quick before they go!
Here’s what Caffe Nero have to say about the cakes on their website:
We are proud to be supporting the Bad Boys’ Bakery prison work scheme pilot at HMP Brixton. Having been approached by Gordon Ramsay and presented with the product we found it to be of excellent quality, and most importantly, delicious!
You can find the Lemon Treacle Slices in 11 of our stores closest to the Prison (Brixton, Wandsworth, Battersea and Clapham area) whilst stocks last.
The trial has been going well; good sales, positive customer feedback and the consistent quality levels all indicate a real chance for the pilot scheme, and we wish the Bad Boys’ Bakery every success in establishing itself as a self-sustaining social enterprise.
Clapham Junction, Clapham High St, Balham, Wandsworth Southside, Earlsfield, Battersea Rise, Brixton Morleys, Tooting, Lavender Hill, Streatham High St and Bellevue Road.
Bake your own!
The company have also helpfully published the recipe for the cakes. Read on and have a go!
300g digestive biscuits
1 tbsp lemon curd
675g golden syrup
100ml double cream
225g white breadcrumbs
5 egg yolks
Zest and juice of 1 lemon
A little icing sugar
A little lemon juice
To make the base
Pre heat the oven to 160c.
Place the biscuits in a food processor and blend until you have a smooth crumb.
Melt the butter, then stir into the biscuits. Press the biscuit mixture firmly into the base of a 20cm square tin which has been lined with baking parchment.
Allow to chill.
To make the topping
Place the golden syrup into a saucepan along with the butter and allow to melt GENTLY. You do not want this to boil.
Once the butter has melted take the pan off the heat and stir in the cream, breadcrumbs, egg yolks, lemon zest and juice. Stir well.
Once the base has cooled, spread the lemon curd onto the base. Pour over the breadcrumb filling and then place into the oven to cook for 25-30 minutes or until firm to the touch. Remove from the oven and allow to cool completely before cutting.
Mix together a little icing sugar and lemon juice until you have a thick paste. Place it into a piping bag and pipe over the top of your slices.