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Planning Retirement Online

Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not have a go at the recipes below or try one of our starters or maincourses using this Month's Health Food, Venison?


See more Recipes from Waitrose



Blush orange iced bunsBlush orange iced buns

  • Preparation time: 30 minutes, plus cooling and rising
  • Cooking time: 1 hour
  • Total time: 1 hour 30 minutes, plus cooling and rising

Makes: 9


  • 20 cardamom pods, seeds removed and lightly crushed
  • 375ml whole milk
  • 50g unsalted butter, plus extra for greasing
  • 500g strong white bread flour, plus extra to knead
  • 75g golden caster sugar
  • 7g sachet easy bake yeast
  • ½ tsp salt
  • 1 blush orange, zest and juice
  • 1 large egg, beaten
  • 100g icing sugar


  1. Put the crushed cardamom seeds, milk and butter in a small pan and heat together gently, then set aside to infuse and cool slightly. Meanwhile, mix the flour, caster sugar, yeast, salt and orange zest in a large bowl. Make a well in the centre, then strain in 2 / 3 of the milk mixture and add the beaten egg. Bring together to make a soft, slightly sticky dough, adding more of the milk mixture if needed. Knead for a few minutes on a lightly floured surface. Return to the bowl, then cover and set aside for an hour until the dough has doubled in size.

  2. Butter and line the base of a deep 23cm loose-bottomed cake tin. Roll the dough into 9 even-sized balls and place in the tin. Leave to rise for 30 minutes.

  3. Preheat the oven to 180˚C, gas mark 4. Bake for 30-35 minutes, until the buns are well risen and cooked through. Lift out of the tin and leave to cool on a wire rack. For the icing, mix together the icing sugar and 1-2 tbsp orange juice. Spoon over the buns and leave to set. SF 

Brown Brothers Special Late Harvested Orange Muscat & Flora

A popular sweet wine showing fragrant orange blossom and Muscat aromas followed by honeyed apricot orange and lime on the palate. A beautifully balanced style of sweet wine which is never cloying.




Martha Collison's rhubarb & custard piñata cakeMartha Collison's rhubarb & custard piñata cake

A hidden centre of rhubarb and custard sweets inside this impressive-looking cake is the perfect thing to surprise your loved one

  • Preparation time: 40 minutes, plus cooling
  • Cooking time: 25-30 minutes
  • Total time: 1 hour 5 minutes to 1 hour 10 minutes, plus cooling

Serves: 12-14


For the custard sponges

  • 250g butter, softened, plus extra for greasing
  • 300g caster sugar
  • 4 medium Waitrose British Blacktail Eggs, at room temperature
  • 300g plain flour
  • 3½ tsp baking powder
  • 50g instant custard powder
  • 125ml milk

For the buttercream

  • 250g unsalted butter, softened
  • 500g icing sugar
  • 2 tbsp instant custard powder
  • 2 tbsp milk
  • Pink and yellow food colouring

To assemble

  • 4 tbsp Waitrose Rhubarb & Ginger Preserve
  • 2 x 225g packets Waitrose Rhubarb & Custard Sweets


  1. Preheat the oven to 180°C, gas mark 4, and grease and line the bases of three 18cm cake tins with baking parchment.

  2. Using a hand-held electric whisk or a stand mixer, cream together the butter and sugar until really light and fluffy. Add the eggs one at a time, whisking after each addition.

  3. In a small bowl, combine the flour, baking powder and custard powder. Add these dry ingredients into the egg mixture a few tablespoons at a time, and continue to mix until a smooth batter forms. Pour in the milk and mix again.

  4. Divide the mixture between the three tins, and use a spatula to smooth over the tops. Bake for 25-30 minutes, or until golden and well risen. A skewer inserted into the centre should come out clean. Allow to cool briefly in the tins before turning out onto a wire rack to cool completely.

  5. For the buttercream, beat the softened butter and icing sugar using a hand-held electric whisk or stand mixer until it forms a smooth paste. Add the custard powder and the milk, then beat on a high speed for 3-4 minutes until light, fluffy and pale in colour. Spoon ¼ of the buttercream into a separate bowl and add enough pink food colouring to match the pink section of one of the rhubarb and custard sweets. Add yellow food colouring to the remaining buttercream to match the yellow section of the sweet.

  6. To assemble the cake, stack the bottom 2 layers of sponge on top of each other, and use a circular 10cm cutter to remove the middle. Press through both layers at once to make sure the holes line up.

  7. Place one of the cut rings on a cake stand and cover the top with a layer of yellow buttercream using a palette knife. Spread a generous amount of the rhubarb jam on top of the icing. Try not to get icing or jam too close to the middle because moisture on the sweets will cause them to become sticky.

  8. Put the second cut ring on top of the first and fill the cavity with rhubarb and custard sweets, reserving 2-3 for decorating. Make sure the hole is filled to the same level as the sponge or the top sponge will cave in. Apply buttercream and jam to the top and place on the final sponge. Thinly cover the whole cake with a little more of the yellow buttercream to trap any crumbs, then chill for at least 30 minutes.

  9. Use a palette knife to apply some more of the yellow icing to the top of the cake and blend it over the edges to create a smooth top. Take both colours of icing and apply random splodges to the sides of the cake, swirling them around with the tip of a palette knife. Keep adding each colour until you’re happy with the finish – it should be like choppy water. Crush the reserved sweets and sprinkle around the top edge of the cake. It is best to eat the finished product on the day it is assembled or the sweets will stick together inside.

Lustau Moscatel de Chipiona

A fresh and soft and smooth sweet white wine made from Moscatel grapes from Jerez in southern Spain. A delicious sweetie with high natural acidity to balance all that sweet grapey fruit. Exclusive to Waitrose.

Double chocolate cookie potsDouble chocolate cookie pots


  • Preparation time: 10 minutes
  • Cooking time: 12 minutes
  • Total time: 22 minutes

Makes: 4


  • 125g softened unsalted butter
  • 75g light brown soft sugar
  • 1 medium Waitrose British Blacktail Egg
  • 100g self-raising flour
  • 25g cocoa powder
  • ¼ tsp baking powder
  • 75g white chocolate, broken into small pieces
  • 4 tbsp crème fraîche, to serve


  1. Preheat the oven to 190°C, gas mark 5. In a large bowl cream together the butter and sugar, then beat in the egg.

  2. Stir in the flour, cocoa powder and baking powder to form a thick dough. Stir through the white chocolate pieces.

  3. Divide the mixture equally between 4 x 200ml ramekins.

  4. Bake in the oven for 12 minutes so they are still soft in the centre. Remove and leave to stand for 2 minutes, then serve straight away topped with the crème fraîche.

Domaine Pouderoux Maury Grande Reserve

Unique, barrel-aged sweet red aged min 6 years in demijohn and barrel. Pruney, figgy palate.

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