Pavlova is a meringue based dessert named after the Russian ballet dancer Anna Pavlova. The meringue is usually softer than most desserts, which can be achieved by cooking it for less time than a traditional meringue.
This English dessert has been traditionally served at Eton College for centuries during their annual cricket game against Harrow. We have mixed Bird’s Custard with double cream to give ours a uniquely vanilla flavour.
For a refreshing summer treat use Angel Delight to produce quick and tasty smoothies.
This has been a classic dish in restaurants for many years and is extremely simple to achieve. The trick is to cook the pear perfectly by adapting the cooking time depending on how ripe the pears are. Add a touch of crème de cassis to give an added fruity note.
It is believed the origins of carrot cake stem from Switzerland, where the cake was traditionally made for children’s birthday celebrations. Since then, this cake has become hugely popular worldwide and we have served ours with toasted hazelnuts, a cream cheese frosting and a candied carrot garnish.
Panna Cotta is traditionally a combination of cream, milk and sugar, set with gelatine. In our version we use low fat yoghurt and set it with McDougalls Orange Jelly crystals, served with caramelised oranges and poppy seed shortbread biscuits.
It is claimed the chocolate fondant was invented by Jean-Georges Vongerichten by mistake in the late 1980’s. He removed a chocolate sponge from the oven that was not fully cooked in the centre but was warm, runny and tasty! This recipe follows that tradition using McDougalls flour and is served with Bird’s Ice Cream, enriched with cream and Madagascan vanilla.
Sticky toffee pudding has become an English classic and it was made famous at the Sharrow Bay Hotel in the 1970’s, although its origins date back a lot further. For this recipe we use the McDougalls Carrot Cake Mix as the spice base, add dates and serve with a rich toffee sauce and Bird’s Vanilla Ice Cream.
For this winter warming classic, we have added a little mixed spice and sultanas and wrapped it in shortcrust pastry with a golden sugar crust. Slicing the apples allows this recipe to contain more delicious apples than when baking with chunks.
Shortcrust pastry can be used to create both sweet and savoury dishes. It works especially well when making desserts as it contrasts the sweetest of the ingredients. Shortcrust is also a more forgiving pastry in terms of its handleability. In this recipe we combine classic flavours of chocolate and pear, baked in a rich almond frangipane and served with an…