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These individual apple puddings are perfect comfort food for the cold winter months. They’re delicious served with crème fraiche or a scoop of vanilla ice cream.

Serves 4

• 75g Unsalted Butter
• 75g Clear Honey
• 4 tbsp Double Cream
• 4 Eating Apples (I used Cox’s), peeled, cored and thinly sliced
• 120g Dean’s Butterscotch Shortbread Rounds

Method

1. Preheat the oven to 200°C. Place the butter, honey and cream in a small saucepan and heat, stirring until melted, to make a caramel sauce
2. Divide the caramel sauce between 4 ramekins, top with a layer of apple slices, then half the crushed shortbread
3. Layer with the remaining apples and shortbread, then pour over the rest of the caramel sauce
4. Place on a baking sheet and cook for 20 minutes until golden and bubbling
5. Allow to stand for 5 minutes then carefully turn out onto plates (you may need to run a sharp knife around the inside of the ramekin)
6. Serve with crème fraiche or vanilla ice cream and a dusting of ground cinnamon

Labels: Apples, Butterscotch, pudding

This is an inspired combination of fresh stinging nettles and fresh blackcurrant leaves. We harvest our young blackcurrant leaves throughout the growing season and or nettles are hand picked from carefully monitored sites. It’s the sting we need, as it’s the sting which contains all the stuff which is good for you!
Many people have tried nettles as a vegetable (cook them like spinach) but the tradition of making ‘beers’ very similar to ginger beer has all but died out. But just taste this- the combination of the tangy mouthwatering currant and subtle body and depth which nettle brings is exceptional.

Summer Pudding
Serves 6-8

• 8 large slices thick white bread
• 55g/2oz caster sugar
• 650g/1lb 7oz summer fruits; raspberries redcurrants, blackcurrants, cherries, blueberries
• 3 tablespoons Thorncroft Nettle Cordial

1.1 litre/2 pint bowl

1. Remove the crusts from the bread and cut into slices. Line base and sides of the bowl.
2. Put the fruit and sugar into a saucepan and heat gently until the sugar has dissolved.
3. Simmer gently for 5-6 minutes. Remove from the heat and allow to cool.
4. Stir in the Thorncroft Nettle Cordial. Reserve 3-4 tablespoons of juice from the fruit, spoon the mixture into the bowl and cover with the remaining bread slices.
5. Place a saucer or plate on the top with a weight. Refrigerate overnight.
6. Carefully run a knife around the edge of the pudding and turn on to a plate. Brush with reserved juice and serve.

Wild Nettle Cordial

Labels: Penederyn, cordial, nettle, pudding, summer, thorncroft

Ingredients

• (Enough to fill an 8 inch/20cm diameter pastry case or 4 – 5 little ones as illustrated)
• 2 Egg yolks
• 50g Caster Sugar
• 20g Cornflour (sieved)
• 20g Plain Flour (sieved)
• 30ml full fat Milk
• 4 tbsp Belvoir Elderflower Cordial
• 1 punnet of fresh Raspberries

Instructions

1. Beat the egg yolks and sugar together while heating the milk in a saucepan.
2. Add the two flours to the egg and sugar mixture.
3. Pour in the milk and stir in the Belvoir Elderflower Cordial.
4. Pour the mixture back into the saucepan and heat stirring all the time until the custard thickens. It should have the consistency of whipped double cream.
5. This crème patissière can be used in a fruit tart. Buy a pastry case, or individual pastry cases and fill with the crème Patissière. Cover with fresh raspberries and serve. You can also use it to fill éclairs or smooth it onto a sponge base and cover with fresh fruit to make a quick and delicious pudding. Serves 6.

Buy Belvoir products

Labels: Raspberry, cake, dessert, elderflower, fruit, pudding, recipe, sweet, tart