Sweet

At the Farm Shop we don’t treat cooking as a precise science, nor are we trying to give a comprehensive list of recipes. These are some of our favourite dishes and we hope you’ll give some of them a try. They’ve worked for us on countless occasions but that doesn’t mean, with a bit of imagination and a few tweaks, they can’t be improved. Good luck.
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Dessert8 Recipes
Plum FrangipaneBy Ben WatsonFrangipanes of various kinds have been my go-to dessert for years. Let’s face it; it sounds, and is, a bit more impressive than Bakewell tart. The frangipane is easy-peasy, and doesn’t change much and for the fruit – the choice is yours. And varying, all year round, seasonal frangipane is a distinct possibility because forced rhubarb works a treat – as does all the end of season pears, blackberries, damsons etc. Bottled, spiced plums are good but fresh, slightly underripe ones are just tart enough to keep it interesting. Using, and blitzing, a third, whole almonds adds a bit of texture. Homemade pastry is always best but if you’re feeling lazy, just go and buy some. It will still be good. The quantities below make a Watson sized, 26cm (approx. 3cm deep) tart but you can never have too much frangipane.
Bergamot lemon marmaladeBy Ben WatsonPam “the jam” Corbin kindly allowed us to use this recipe from her most recent book. I’ve tried it as is and with half bergamots/half lemons. Next time I thought I might try adding a couple of Earl Grey teabags somewhere en route.
Chocolate & Marmalade CantucciniBy Ben WatsonIf all else fails, there’s always the old chocolate and orange combo. Like chocolate and raspberry, it never fails. They keep forever so they’re worth making in bulk. Our recipe came from the excellent Frances Bissell’s Times Cook Book as, in fact, have many of our recipes. Sadly, I don’t think it is still in print.
Seville Orange CurdBy Ben WatsonCurds are wonderful creations; either to spread, in tarts or as flavourings for various other desserts – and easy-peasy to make. Made with all Sevilles it’s not for the faint hearted so half Seville and half blood orange might be a safer, more palatable, option. Don’t over-zest or you’ll get a pithy taste that really doesn’t work.
Hot Chocolate Pudding with Clotted CreamBy JasminThis will make enough for 2 smaller one if baked in standard-sized ramekins or a slightly larger one if baked in a larger bowl. It also doesn’t really need to be turned out, if you don’t want, as eating it straight from the dish is perfectly acceptable
Hot banana soufflé with caramel sauceBy JasminOk, I admit this may sound a little fancy but it's so easy you’ll be both shocked and impressed, as will your loved one. Made last minute and served with warmed caramel sauce, that you made earlier, with maybe a little scoop of ice cream.
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