All Blog Posts — Sweet

Buckwheat Pancakes (GF)

Buckwheat Pancakes (GF)

Buckwheat Pancakes are nutritious, gluten-free and easy to make with just a handful of ingredients. These are a specialty from Brittany in Northern France. Although buckwheat has wheat in its name, it’s not related to wheat. Buckwheat is a gluten-free seed relative of rhubarb and sorrel, which adds a slightly nutty flavour to pancakes.  Ingredients 175g buckwheat flour 450ml water 55ml oil, peanut, olive 4 eggs Pinch salt 1 Tsp sugar Butter for cooking Method  In a medium bowl, blend all the ingredients together until smooth. For best results, leave for an hour or overnight before frying in a crepe...

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Spiced Honey Custard

Spiced Honey Custard

Custard fans will love Phillippa's Spiced Honey Custard. It's a great dish to enjoy all year round. Ingredients 350ml milk 150ml pure cream 1 cinnamon stick 6 egg yolks 150g finely crushed Phillippa’s Honey Stars biscuits Method Pour the milk and cream into a saucepan and add the cinnamon stick. Slowly bring to just below boiling point, then take off the heat and leave for 5 minutes. Discard the cinnamon stick. In a large mixing bowl, whisk together the egg yolks and the biscuit crumbs. Gradually pour over the infused milk and cream, whisking until thoroughly mixed. Pour the mixture back...

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Lemon, Blackberry & Blueberry Shortcake

Lemon, Blackberry & Blueberry Shortcake

This Lemon, Black & Blueberry Shortcake is a fresh and vibrant Summer dessert that you can easily whip up and add to your festive table.  Ingredients  1 Shortbread Round ½ jar Phillippa’s Lemon Curd (available in stores) 1 punnet each of blackberries and blueberries, washed 30g green pistachios Whipped cream or crème fraiche to serve Method  Spread lemon curd on shortcake and allow to sit for at least 2 hours in the fridge. Pile high with berries and dust with a little icing sugar using a sieve. Sprinkle with pistachio and serve in wedges with cream.

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Blackberry Fool with Phillippa’s Butter Shortbread

Blackberry Fool with Phillippa’s Butter Shortbread

The English love their fools, possets and syllabubs. Light, creamy mousse-like concoctions with strongly flavoured fruit purées and a biscuit on the side.  Ingredients 600g blackberries, fresh or frozen 150g caster sugar 300ml fresh pure cream 200ml plain Greek yoghurt 1 Tbsp lemon juice Finely shredded mint leaves Phillippa’s Butter Shortbread, bought or freshly baked following the recipe in Phillippa’s Home Baking Cook Book Method Put washed blackberries into a non-stick pan, add 1⁄2 the sugar. Bring them very gently to the boil and stir. Continue to cook gently for about 7 minutes until they are soft. Push the berries...

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