Apple & Custard Pie
With its crumbly pastry, sweet/tart apple and smooth custard, the cold pie “works well”!
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Culpeper House
Here Lives A Man with a Pan
Fruit
Fresh Fruit Tart
Loaded with a lush assortment of seasonal berries and other fruit, there’s nothing quite as lovely as a Fresh Fruit Tart…
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Poached Pears
The Poire à la Beaujolaise or pear in wine is a traditional dessert of the wine-growing region of Beaujolais, and belonging to the cuisine of Burgundy and Lyon.
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Gooseberry and Blueberry Fool
Foole is first mentioned as a dessert in 1598, made of ‘clouted creame’ although the origins of gooseberry fool may date back to the 15th century. This is just a healthy pudding!
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Pears Belle Helene
Elegant and Classic with lashings of chocolate.
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Pork and Apple Hock
As far as famous pairings go, apples and pork are hard to beat. Yum!
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Apple Tart
Optionally laced with calvados and topped with soft Chantilly – look out for all-butter puff for the best flavour.
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Apricot Coulis
Easy apricot sauce from dried apricots. Perfect to serve over rice pudding or any other dessert.
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Gooseberry Tart
Gooseberry tarts make the most understated seasonal puddings. Serve with vanilla custard or some thick cream.
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Apple Tarte Tatin with Calvados Cream
Make the most of autumn’s bounty with this classic dessert. Golden pastry and succulent fruit make this one of the season’s great puddings.
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