Opening times
2012

600ml/1 pint milk
Rind of ½ lemon
50g/2oz butter
175g/6oz caster sugar
75g/3oz breadcrumbs
3 eggs separated
3-4 tbsp ginger marmalade

Preheat oven to 180°C/350°F/gas mark 4.
Put the milk & lemon rind into a pan over a low heat and leave for 10 minutes, discard the rind. Add the butter and 50g/2oz of sugar to the milk and stir until melted.
Add the breadcrumbs and egg yolks and stir well. Put into a well buttered shallow dish 1.2 litre (2 pints). Leave to stand for 10 minutes then bake for 15-20 minutes until set. Cool slightly then spread with the marmalade.
Whisk the egg whites until stiff, whisk in half the remaining sugar, then fold in all but 2 tsp of the rest. Pipe meringue over the baked pudding, sprinkle with reserved sugar and return to cooler oven - 150°C/300°F/gas 2 for 10 minutes until golden brown. Serve warm.

1 fennel bulb
100g/4oz caster sugar
100ml/3floz water

Slice the fennel bulb and add to a pan with the sugar and water. Bring to the boil and simmer for 20-30 minutes.
Allow to cool.
Serve fennel with the juices with a slice of the mousse and a spoonful of whipped cream.

15 plums, stones removed
50g/2oz butter
1 vanilla pod split
1 star anise
Few gratings of nutmeg
2 cinnamon sticks
100ml/3floz red wine
5 tbsp golden syrup
4 tbsp caster sugar
For the crumble:
100g/4oz butter
100g Demerara sugar
200g/8oz plain flour

Preheat oven to 200°C/400°F/gas mark 6.
Sauté the plums with the butter in a hot frying pan for a few minutes. Add the spilt vanilla pod, star anise, nutmeg and cinnamon, red wine, syrup, sugar and 50ml water, then bring to the boil and simmer gently for 6-8 minutes.
Place the now thick syrupy plums in an ovenproof dish.
To make the crumble, mix the butter and flour together until it resembles breadcrumbs, then mix in sugar.
Sprinkle the crumble over the plums and bake in the oven for 20-25 minutes until golden brown.
Serve with lashings of custard.

For the pastry:
250g/9oz plain flour
75g/3oz icing sugar
175g/6oz butter
1 egg + 1tbsp cold water

For the filling:
10 eggs
380g/13oz caster sugar
500ml/18floz cream
Zest & juice 8 lemons

Preheat oven to 200°C/400°F/gas mark 6.
Make pastry as for shortcrust:
Sieve flour & sugar into a bowl and rub in
butter until resembles breadcrumbs
Beat egg with water and add a little a time to the flour until it binds together. Knead lightly and place in fridge for 10 minutes.
Lightly grease a 30cm/12inch fluted tart tin.
Roll pastry out being careful not to stretch it too much and line the tart tin allow to rest in fridge for a further 30 minutes.

Turn the oven down to 100°C/225°F/gas mark ½
Break the eggs into a bowl and whisk gently to break up the yolks. Add the sugar, cream then the lemon juice but not the zest. Pass the mixture through a sieve, then add the lemon zest.

Pour the lemon mixture into the tart case - careful not to fill too much.
Bake for about an hour until the tart is just set.
To serve dust with plenty of icing sugar and grill under a hot grill or use a blow torch to caramelize the top.

175g/6oz plain chocolate
3 tbsp water
1 tbsp instant coffee
5 eggs separated
250g/8oz caster sugar

Filling:
1 tbsp instant coffee
dissolved in 1 tbsp boiling
water
300ml/10floz cream
1 tbsp icing sugar

Preheat oven 180°C/350°F/gas mark 4.
Grease & line a tin about 20x30cm 8x12”.
Place the chocolate, water and coffee into a bowl above a pan of simmering water.
Beat the egg yolks with the sugar until thick and creamy and fold the melted chocolate mixture in. Whisk the egg whites until stiff and fold gently into the chocolate mixture. Pour into the tin and bake for 25 minutes until firm. Take out of the oven and leave for 5 minutes, covering with a damp cloth. Place in the refrigerator ideally overnight.
Remove the cloth and turn the roulade out onto a sheet of greaseproof sprinkled with icing sugar. Whip the cream and add the cooled coffee & sugar spread evenly over the roulade, roll up tightly like a swiss roll.