Nothing says ‘home’ like the smell of baking — the perfect way to enjoy your new Seddon HomePosted on July 14th, 2017
Crofton offers a range of 3, 4 and 5 bedroom homes, all of which will be finished to the high standard expected from Seddon Homes.
Our exceptional build quality will be evident in each home’s style, which will all consist of generous living spaces, chic appliances and a high specification throughout. These new homes in Alsager are perfectly appointed for luxurious modern family living in picturesque surroundings.
The sleek modern kitchens offer you something truly special — as seen on the BBC’s ‘Great British Bake off’ – a NEFF ‘Slide&Hide’ oven with disappearing oven door!
Now that nothing will get in the way of your cooking and baking, what will you be making?
The exceptional finishing touches continue throughout our homes and include contemporary Porcelanosa tiling and Ideal Standard suites to each bathroom.
These wonderful homes are selling fast. Now is the time to buy off plan and handpick your very own fabulous plot, at the best price, before somebody else beats you to it! And don’t forget, each home at Crofton is FREEHOLD!
Prices at Crofton start from £275,000 or £220,000 with the Help to Buy scheme which is backed by the Government. The incentive means you only need a minimum 5% deposit to secure your new home in Alsager. A further 20% is lent to you by the Government. Therefore, you only need a 75% mortgage, which makes securing your new home a much more affordable process.
We think the perfect way to enjoy your new home and impress envious visitors is with a slice of Mary Berry’s Victoria Sponge cake!
On your marks, get set, bake!
Mary Berry’s Victoria Sponge cake recipe:
Makes one 20cm (8in) cake
For the cake
- 225g (8oz) butter, softened
- 225g (8oz) caster sugar
- 4 large eggs
- 225g (8oz) self-raising flour
- 2 level tsp baking powder
For the filling and topping
- about 4 tbsp. strawberry or raspberry jam
- a little caster sugar
Preheat the oven to 180Â°C/350Â°F/gas mark 4. Lightly grease two loose-based 20cm (8in) sandwich tins, 4cm (1Â½in) deep, then line the bases with non-stick parchment.
Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat for about two minutes, until just blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon.
Divide the mixture between the tins and level the surface with the back of a spoon or a plastic spatula.
Bake for about 25 minutes, until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few minutes, then run a small palette knife or blunt knife around the edge of the tins to free the sides of the cakes. Turn the cakes out on to a wire rack, peel off the paper and leave to cool completely.
Choose the cake with the best top, then put the other cake top-down on to a serving plate. Spread with the jam, put the other cake on top (top uppermost) and sprinkle with caster sugar to serve.
We look forward to hearing from you and getting you started on your Customer Journey with us!
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