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Five things to do with Christmas pudding

Five things to do with Christmas pudding

1/Boil for 1-2 hours, (the longer the darker and richer in flavour), turn out, serve at the table with flambé Brandy, which gives a stunning blue hue. Serve with warm Phillippa’s Caramel Brandy Sauce and lashings of whipped pure cream2/ serve left over pudding with chunks of strong Cheddar3/ heat and serve with vanilla been anglaise4/ fry left overs in butter and enjoy for breakfast on Boxing Day5/ crumble left over pudding and add to Brandy laced baked custard before cooking

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Pecorino and Pancetta Dumplings in Chicken Broth

Pecorino and Pancetta Dumplings in Chicken Broth

Recipe From Phillippa’s Home Baking Ingredients: 60g chopped pancetta 2 table spoons chopped chives, plus extra to serve 1 small clove of garlic, peeled 2 eggs 120g pecorino, finely grated, plus extra to serve 129g fine fresh white bread crumbs freshly ground black pepper chopped flat-leaf parsley, to serve (optional) Chicken Broth: 1kg chicken bones 1 carrot, chopped 2 sticks celery, chopped 1 onion, chopped 5 peppercorns 2 litres water salt (optional) Method: Start with the chicken broth. Place the chicken bones, vegetables, peppercorns and water in a large saucepan and simmer very gently for 2 hours, skimming off any...

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Bread and Tomato Pie

Bread and Tomato Pie

Recipe From Phillippa’s Home Baking  This was invented one day when there was a lot of leftover Italian panzanella salad. It was served in a terracotta dish at lunch which went into the oven with a roast that night. The result was stunning. The ripe tomatoes and olive oil had soaked through the bread so the bottom half was thick and sauce-like and the top crisp and deep golden. It makes a great accompaniment to BBQs and roast meat and works best when using really ripe tomatoes, preferably home grown heritage tomatoes. Ingredients: 8 ripe medium tomatoes, cored and roughly...

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Apple Hot Cross Bun Brown Betty

Apple Hot Cross Bun Brown Betty

This recipe is based on Sally Clarke’s Apple Brown Betty. The flavour is much improved with the use of our spicy Hot Cross Bun for the breadcrumbs, not to mention the cute crisp discs with the cross, which is a bit like a biscuit to complete the presentation. Ingredients: 1.5kg apples, 1 cinnamon stick, 80g sugar, 6 Phillippa’s Hot Cross Buns, 60g butter,  50g brown sugar, cream whipped with cinnamon to serve. Method: Peel, core and slice the apples, and cook gently with a little water and the cinnamon stick, until it becomes a smooth, thick puree. Sweeten with white...

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