All Blog Posts — Sweet

A blondie is like a brownie, without the chocolate. This is my grandmother’s Date and Walnut Blondie recipe, but she called it a vanilla slice. My mother made it after her and called it caramel slice. And I’ve christened it ‘blondie’. I like it cut up into bite-sized pieces and serve it with a dollop of Greek yoghurt and the plump white figs of early summer. It is also fabulous with my mum’s old-fashioned chocolate sauce, so I’ve included the recipe for that too. Enjoy! Ingredients - Date & Walnut Blondies  125 g butter 130 g brown sugar 1 teaspoon...

Phillippa's Hot Cross Buns are delicious on their own or you can use them to add lots of flavour to puddings. Try Phillippa's Hot Cross Bun Lemon Curd Pudding. It's the perfect addition to your Easter feast. Ingredients 3 Phillippa’s Hot Cross Buns, slice a thin piece off the top of each bun with the cross, and finely dice the rest 4 eggs  1 tsp vanilla extract 250ml milk 200ml cream 40g plus 20g caster sugar ¼ cup dried currants ½ jar, 125g Phillippa's Lemon Curd (or home made) 1/8 tsp freshly ground cardamom  ½ vanilla pod split ½ tsp finely zested lemon 1 Tbsp brandy Method Preheat the...

This is the easiest Chocolate Ice Cream Brownie Sandwich you'll ever make. The recipe was inspired by Fiona Hammond, Torello Farm. Keep these two ingredients handy and add these bite size pieces to your next dessert or party platter! Ingredients 1 Phillippa’s Chocolate Brownie (any) refrigerated. 1 cup quality vanilla ice cream, slightly softened. Method With a hot bread knife and a sawing motion, cut the brownie in half, horizontally. Slide the cake board supplied with your Phillippa's Chocolate Brownie between the slices to remove the top. Use a knife to spread ice cream on the base layer. Replace the...

With the benefit of using a handful of our pre-made core ingredients, you could look like a professional when you serve up this Danish Festive Berry Sponge! Ingredients  1 Phillippa’s Sponge Cake 300 ml pure cream, whipped to firm peaks 3-4 Phillippa’s Hazelnut* Macaroons, very finely crushed 1⁄2 jar Phillippa’s Raspberry Jam or Phillippa’s Strawberry jewels punnet strawberries (about 10 large, hulled) A few sprigs fresh redcurrants 4 tbsps very coarsely grated dark chocolate Method Fold crushed macaroon crumbs into the whipped cream. Keep chilled. Using a long bread/ pastry knife, cut the sponge into 3 equal rounds, horizontally. Spread...