We plan to create our own recipe collection. If you have any recipes that you would like to share, please let me know. Happy cooking!

Parsnip Cake



175g butter, plus extra for greasing

250g demerara sugar

100ml maple syrup or golden syrup

3 large eggs

250g self raising flour

2 tsp baking powder

2 tsp mixed spice

250g parsnips, peeled and grated

1 medium eating apple, peeled cored and grated

50g pecan or walnuts, roughly chopped

1 small orange, zest and juice of

icing sugar, to serve


For the filling:

250g tub mascarpone

3-4 tbspn maple syrup



Heat oven to 180c/160c fan/gas 4.


Grease and line 2x20cm sandwich tins.


Melt the butter, sugar and syrup in a pan over gentle heat then cool slightly.


Whisk the eggs into this mixture then stir in the flour, baking powder and mixed spice followed by the grated parsnip, apple, nuts, orange zest and juice.


Divide between then tins,bake for 25-30 mins until the tops spring back when pressed lightly.


Cool the cakes slightly in the tins before turning out onto wire racks to cool completely.


Just before serving mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.

Apple cake with cinnamon topping

*        4oz butter

*        10oz SR flour with 1 tsp of bicarbonate of soda.

*        7oz sugar

*        Few drops vanilla essence, optional

*        10oz chopped apple

*        4oz melted butter

*        4oz plain flour

*        4oz sugar

*        4 heaped teaspoons ground cinnamon (or more- you can't have too much)

Preheat the oven to 180oC or gas  4

To make the cake mixture, cream the butter and sugar until fluffy, beat in the eggs (and vanilla essence), fold in the flour gently and finally the apples.

To make the topping just mix the ingredients - I usually melt the butter in the pan and then add the dry ingredients when it's cooled a touch and mix in the pan to save washing up!

Spread the topping over the raw cake mixture in a greased tin - I usually use a deep 7inch diameter tin.

Bake for approximately 1 hour.

Well, it's got apple in it, so it must be healthy.............

Lemon and blackcurrant cheesecake

Makes 2 smallish or one very large cheesecake


Approx 28 digestive biscuits crushed

6oz butter

Cheesecake layer

300ml whipping cream

397g tin condensed milk

300g tub full fat soft cheese eg philadelphia

Zest and juice 4 lemons

Approx 1 sachet gelatine to ensure a good set.

Blackcurrant topping

Approximately 1 pint sweetened blackcurrant puree (or similar)

(I don’t really measure but I use around 1-2 lb blackcurrant with 5-10oz sugar)

Approx 1 sachet of gelatine to set.


Prepare the fruit puree in advance so that it can cool. I boil up the blackcurrants with

the sugar so the sugar dissolves and fruit softens. Pass through a sieve to make a

smooth puree.

Melt the butter and coat the crushed digestives before tamping into a dish to make

the base (s). Leave to cool in the fridge.

Whip the cream in a separate bowl.

Mix the cream cheese to a smooth paste then mix in the condensed milk bit by bit

getting rid of any lumps then whisk to get as much air in as possible.

Gently whisk cheese mix together with whipped cream. Add lemon zest and then

juice bit by bit just until it has thickened- don’t overwhisk.

Carefully fold in prepared gelatine to be sure of a good set and then add to base and

cool in the fridge.

Once base is setting, mix the fruit puree with prepared gelatine and pour over top.

Leave to set in the fridge

Latest News

Open Day

Saturday 6th July 2019

14:00 - 16:00


Entry £1 donation, money raised will be split between the Association and our chosen charity


Refreshments, plants and produce on sale..... proceeds go to our chosen charity & the Allotment Association

Enter via Kingsway West entrance.




Growing tip posted in our blog

Go to our blog page to see an effective way to grow carrots whilst avoiding carrot fly!


Go to Blog Page here!


-------------------------Our 2020 AGM was held via Zoom on Thursday 12th November 

See our photo gallery.....

We are putting together a gallery of photos to show a year in the life of Kingsway Allotments.

Get in Touch with the Association

Looking for an allotment on our site?


Contact us now via our website  if you live in the Hoole or Newton areas of Chester and are interested in renting an allotment, however our waiting lsit is currently closed. We will re-open it again when plots become available

NOTE! To limit demand for plots on our site we only accept people onto our waiting list who reside in a CH2 postcode or a CH1 postcode in 'sectors' 1 to 4)


Please remember: our allotment waiting list is different to any waiting list the Council may have for allotments elsewhere in the Borough.


If you wish to enquire from the Council about alternative allotment sites please visit the Cheshire West & Chester website.

Useful contacts

Chester Freegle Group


If you are looking for something in particular to improve your allotment plot you can often get hold of what you may need free of charge via Chester Freegle:



 We have identified a place near Chester where you will be able to pick up well-rotted manure free of charge! The manure is from sheep, alpaca and horse mixed with straw.

The only restriction is that you collect the manure on a Sunday only since the Farm is host to a number of dog training classes which generate considerable traffic.

The location is at Kennel Farm Ashwood Lane Wervin Chester CH2 4BX.


You will need to bring a trailer and/or bags in which to put the manure.


Please, when you have finished collecting the manure you require, leave the site as tidy as you found it.... the owner has very kindly made this material available and we would appreciate it if you respected her generosity.

Please use the contact form on this website to make contact with the Association or write to:

Kingsway Allotment Association c/o

16, Newry Park





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