Baked Cheesecake With Tickleberry Compote


Crush 250g of digestive biscuits (gluten free if preferred) in 125g melted butter. Line a pre-greased 23cm springform tin with the mixture. Bake for 15 minutes then allow to cool.

Gently beat 3 x 300g packs of soft cheese, 1 x 250g mascarpone, 200g sugar, 1tsp vanilla bean paste and some lemon zest together. Slowly add 3 medium eggs and 2 egg yolks until the mixture is smooth and creamy.

Wrap the sides of the tin in foil so that it is water tight and place tin into a large roasting tin filled with hot water. Pour the mixture into the tin and put into the pre-heated oven.

Bake for 10 minutes at Gas Mark 4, 180C, then turn down to Gas Mark 1, 120C and bake for a further 40-50 minutes or until the cheesecake is set.

Allow to cool in the oven, then place in fridge and chill for at least 4 hours.

When ready to serve remove from tin and pour Tickleberry Compote on top.

Classic Cream Tea Scones


Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.

Mix together 8oz of flour and a pinch of salt. Rub in 2oz of butter.

Stir in 1oz sugar and then 5fl oz of milk to get a soft dough.

Turn on to a floured work surface and knead very lightly. Roll the dough out to about 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet.

Brush the tops of the scones with a beaten egg. Bake for 12-15 minutes until well risen and golden.

Serve with Wylde & Shrub Strawberry With A Twist Preserve and clotted cream.

Indian Omelette with Hot & Fruity Chutney


Whisk 2 eggs, a splash of milk, some chopped spring onions, a pinch (or more) of curry powder and salt.

Pour into a preheated pan and cook gently on both sides.

Add some grated cheese and fresh chili.

Fold over, transfer to plate and sprinkle on some coriander.

Serve with Wylde & Shrub Hot & Fruity Chutney.

Quick & Easy Raspberry & Rosemary Jam Cake


Quickly combine 4oz butter, 4oz sugar, 4oz flour and 2 eggs.

Pour into a pre-greased square 20cm tin.

Swirl in 2tbs of Raspberry & Rosemary Preserve.

Bake for approximately 20 minutes.

Serve warm with a nice cup of tea.


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