Opening times
2012

4oz short crust pastry
75g/3oz unsalted butter
175g/6oz caster sugar
1 egg & 1 egg yolk
65g/2oz ground hazelnuts
40g/1½oz plain flour sifted
1 tsp Amaretto liqueur
225g/8oz plums, pitted & sliced

Pre heat oven 180°C/350°F/gas mark 4
Roll out the pastry and line a 32cm/13 inch loose bottom flan tin.
Beat the butter and half the sugar until light and fluffy, then beat in the eggs. Fold in the ground hazelnuts, flour and liqueur.
Spread this mixture over the pastry case and scatter 50g/2oz of the plums on top.
Bake for 20-25 mins until lightly coloured.
Put remaining caster sugar with 3 tbsp of water into a saucepan and heat gently until dissolved. Bring to the boil and poach the remaining plums for 2 mins. Remove with a slotted spoon and arrange on the tart.
Continue to boil the liquid until it becomes thick and syrupy, but don’t let it caramelise. Cool slightly then pour over the plums.
Serve hot or cold.

9 slices thick white sliced bread 1 day old
150g/5oz dark chocolate
425ml/15floz cream
4tbsp rum
110g/4oz caster sugar
75g/3oz butter
Pinch cinnamon
3 eggs

Remove crusts from the bread and cut each slice into 4 triangles.
Place the chocolate, cream, rum sugar, butter and cinnamon in a bowl placed over a pan of barely simmering water, allow to melt then stir well. In another bowl whisk eggs and pour the chocolate mixture in whisking again.
Butter a shallow ovenproof dish 18x23cm/7x9inches x 5cm/2inch deep. Spoon a layer of the chocolate mixture into the base of the dish then arrange the bread triangles overlapping in rows in the dish. Pour the chocolate mixture over the bread and use a fork to press the bread into the mixture.
Cover with clingfilm, stand at room temp for 2 hrs and refrigerate for 24hrs.
Bake for 30 –35 mins until crunchy on top.

110g/4oz preserved ginger in syrup
175g/6oz self raising flour
¼tsp ground cinnamon
¼tsp ground cloves
¼ tsp ground ginger
½ tsp baking powder
¾ tsp bicarbonate of soda
2 eggs
75g/4oz molasses sugar
1 tbsp black treacle
1 tsp freshly grated ginger
6oz apple chopped small
175ml/6floz warm water

Pre heat oven 180°C/350°F/gas mark 4
Put ginger in a food processor and whiz until small not pureed.
Sift flour, spices, bicarb, baking powder into a bowl. Add eggs, butter, sugar & treacle.
Using a hand whisk mix together add freshly grated ginger, gradually add the water and finally fold in the apple and preserved ginger.
Butter either 8 x 6floz (175ml) pudding basins or a baking tin approximately 30 x30 cm/12 x 12 inches. Pour the mixture in to the tin and bake for 30-35 mins for the individual or 60 to 1¼hrs for the
larger, until they feel firm and springy to the touch. Remove from oven let cool for 5 minutes then run a knife around the edges to loosen and turn out.

175g/6oz soft dark brown sugar
110g/4oz butter unsalted
4 tbsp ginger wine
2 tbsp brandy
2 pieces preserved ginger chopped finely.

Melt together butter and sugar in a saucepan until the granules of sugar have completely dissolved, whisk in ginger wine and brandy, add the chopped ginger.

Pour the sauce over the puddings and serve with chilled pouring cream.

For the pastry:
225g/8oz plain flour
50g/2oz butter
50g/2oz lard
75g/3oz cheddar
3 tbsp cold water

For the filling:
900g/2lb apples Bramleys? 900g/2lb Cox’s
1 tbsp fine semolina/cous cous
75g/3oz caster sugar
12 whole cloves
1 egg beaten

Sift the flour into a bowl add the butter and lard and rub in until it resembles breadcrumbs, add the grated cheddar and enough water to make a soft dough. Knead lightly and rest in the refrigerator for 30 mins.
Meanwhile peel & core the apples and cut into thin slices mixing the 2 varieties.
Preheat oven 220°C/425°F/gas mark 7.
Roll out half the pastry and line a metal pie dish 23cm/9 inch diameter. Sprinkle the semolina over the base and pile in the apples, scattering in the sugar and cloves.
Roll out remaining pastry very thin to make the lid, brush the edges with a little egg and press the edges together, trim with a knife. Make a hole in the top to allow steam to escape.
Brush the whole tart with the egg and bake for 10 minutes, then reduce the oven temperature to 190°C/375°F/gas mark 5 and cook for a further 45 minutes until deep golden brown.

75ml/3floz milk
½ whole nutmeg
1 egg yolks
1 tsp cornflour
75g/3oz caster sugar
1 x 250g tub mascarpone
1x 200g fromage frais.

Place the milk in a saucepan and grate the nutmeg into it. Place on a low heat and simmer.
Put egg yolks, cornflour and sugar into a bowl and whisk together until light & creamy. Pour the hot milk over the egg mixture, whisk and then return to the pan and bring back to a gentle simmer. Cover the pan and allow to cool.
Whisk the mascarpone and fromage frais together then combine this with the egg custard mixture, whisking again.
Pout into an ice cream maker and churn for 20 minutes until thick or pour into a freezer box with a lid and place in the freezer for 2 hrs until the edges are frozen. Remove and using an electric whisk mix again.
Freeze until hard.