All Blog Posts — Sweet

Phillippa's Hot Cross Buns are delicious on their own or you can use them to add lots of flavour to puddings. Try Phillippa's Hot Cross Bun Lemon Curd Pudding. It's the perfect addition to your Easter feast. Ingredients 3 Phillippa’s Hot Cross Buns, slice a thin piece off the top of each bun with the cross, and finely dice the rest 4 eggs  1 tsp vanilla extract 250ml milk 200ml cream 40g plus 20g caster sugar ¼ cup dried currants ½ jar, 125g Phillippa's Lemon Curd (or home made) 1/8 tsp freshly ground cardamom  ½ vanilla pod split ½ tsp finely zested lemon 1 Tbsp brandy Method Preheat the...

This is the easiest Chocolate Ice Cream Brownie Sandwich you'll ever make. The recipe was inspired by Fiona Hammond, Torello Farm. Keep these two ingredients handy and add these bite size pieces to your next dessert or party platter! Ingredients 1 Phillippa’s Chocolate Brownie (any) refrigerated. 1 cup quality vanilla ice cream, slightly softened. Method With a hot bread knife and a sawing motion, cut the brownie in half, horizontally. Slide the cake board supplied with your Phillippa's Chocolate Brownie between the slices to remove the top. Use a knife to spread ice cream on the base layer. Replace the...

With the benefit of using a handful of our pre-made core ingredients, you could look like a professional when you serve up this Danish Festive Berry Sponge! Ingredients  1 Phillippa’s Sponge Cake 300 ml pure cream, whipped to firm peaks 3-4 Phillippa’s Hazelnut* Macaroons, very finely crushed 1⁄2 jar Phillippa’s Raspberry Jam or Phillippa’s Strawberry jewels punnet strawberries (about 10 large, hulled) A few sprigs fresh redcurrants 4 tbsps very coarsely grated dark chocolate Method Fold crushed macaroon crumbs into the whipped cream. Keep chilled. Using a long bread/ pastry knife, cut the sponge into 3 equal rounds, horizontally. Spread...

As the name implies, tea cake is cake to have with tea - not too rich, not too sweet; often quite simple and plain. Tea cakes require little time to make and are based on everyday ingredients. We make this cake regularly in our Armadale kitchen, but it is particularly popular in Winter, when oranges are at their best, and around Christmas, when the combination of cranberries and orange suits festive occasions.  Ingredients 190g butter, softened 210g caster sugar 3 eggs 190g plain flour 1 tsp baking powder 150g fresh or frozen cranberries finely grated zest of 1 orange 100ml...