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Christmas 2014 Menu now available!

Come along and join us for a great dining experience!

This Month’s Recipe

This Month’s Recipe

Slightly chewy fudge

If you prefer yours more crumbly, cook the sugars, butter and condensed milk for slightly longer, but don’t burn it!

Click for the Recipe!

  • Dissolve 250g light muscovado sugar and 250g granulated sugar in 150ml of water in a deep saucepan on a low heat (no need to stir).
  • When the sugar mixture has fully dissolved, add 25g butter and 100ml condensed milk.
  • Boil and stir until a small spoonful of the mixture can be dropped into a mug of cold water and form a small soft ball that is beginning to solidify.
  • Remove from the heat and add a dessertspoon of vanilla extract or essence and stir vigorously with a wooden spoon.
  • Beat this mixture for about 10 minutes until the fudge is cooled. This helps avoid it going lumpy.
  • Pour the cooled fudge mixture into a lightly greased baking tin (about 10cm x 20cm and 4cm deep).
  • Once the mixture has begun to harden gentle score the fudge with a sharp knife, marking out bite-sized pieces.
  • Leave to cool completely, then break into pieces and store in an airtight container.



Old School Holiday Opening 2014

Please visit our @open page to see when we are open over the festive period!

Our Customers say...

Chris Elliott

Vernon, Steve and the team at the Old School always make us feel welcome, even if we only drop by for a coffee and a cake. We can’t wait to book our big table and bring the whole family!