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Eton Mess

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.

Prep Time: 15 mins
Cooking Time:
Meal Type: Dessert

Hot Chocolate Fondant and Madagascan Vanilla Ice Cream

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.

Prep Time: 35 mins
Cooking Time: 12 mins
Meal Type: Dessert

Sticky Toffee Pudding with Vanilla Ice Cream

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.

Prep Time: 20 mins
Cooking Time: 40 mins
Meal Type: Dessert

Pear and Chocolate Frangipane Tart with Crème Anglaise

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…

Prep Time: 1 hours 20 mins
Cooking Time: 50 mins
Meal Type: Dessert

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