This is a lovely cake, just as good eaten cold with coffee or served warm as a dessert with ice cream. This recipe also works well with gooseberries – just replace the blackcurrants with the same quantity of gooseberries. Grease an 8” loose-bottomed tin. Heat the oven to 180*C / 375*F / Gas mark 4. Put all ingredients […]
We don’t like to have cream in the shop that’s skirting too close to its use-by date, so recipes like this are a great way to use it all up without having to eat it at once. Though, I must say, the ice cream is so delicious that its often eaten just as quickly! I […]
These swirly desserts make an impressive dinner party finale. They make a light dessert of sweet meringue with the tart blackcurrants. Makes 8 meringues. Make a puree with the blackcurrants by heating them gently in a pan over a gentle heat with 1 tbsp caster sugar. When cooked, sieve the puree to remove the skins. […]
The creamy cheesecake and soft biscuit base makes a great base for raspberries. The quantities in this recipe make a large cheesecake – the cheesecake in the photo is 8″ diameter and was made with about half the mixture. Preheat the oven 150C / gas mark 2. Melt butter in saucepan gently, without browning. Crush the biscuits […]
This is a great dinner party dessert – so easy to make but looks and tastes great! The pastry rolls out beautifully, not something I usually find with such a short pastry. You can omit the cream from the cream cheese mix, it spread perfectly well without it. Serves 6. Preparation time 1 hour, cooking time 15-20 minutes. […]
This easy-to-make traditional summer fruit dessert is a delicious combination of sweet and sharp. At the right time of the season, you can pick all the fruits needed for this recipe on the farm. We also stock a summer pudding mix of frozen fruit in the farm shop. Delia Smith’s summer pudding recipe is our family’s […]
This sweet and tart dessert can be made with either the green or red dessert gooseberries. Gently cook gooseberries with either the elderflower cordial or with very little water (just enough to cover the bottom of the pan), and add a little sugar to taste. When the berries are soft, puree them and leave to […]
Combining the raspberry sauce and fresh fruit with the shortbread makes for a delectable summer treat. Thanks to the Cookery Workshop for another great summer recipe. Serves 8 Preheat oven to 160 C. Grease a 23cm loose-bottomed tin with butter and set aside. Put the flour, semolina and orange zest in a bowl and add the […]
I love this dessert: it’s light on the palate but full of flavour. Perhaps I’m biased but I think it could take lots more gooseberries in it! I got in a bit of a mess dealing with the gelatine – next time I’ll use a spoon instead of my fingers, or maybe even gelatine powder would […]
The Head Chef at The Crown Inn in Stoke-by-Nayland gave us this recipe for gooseberry pie. We’ve tested it and can confirm it’s delicious. It’s also enormous – gives about 12 slices. Cream your butter, sugar and eggs all together. Then add your flour to form a dough. Place your dough in the fridge to rest […]