Sticky Toffee Pear Pudding

As the weather gets cooler, looking towards the freezer is no longer a desirable desert option! Now is the time for crumbles, puddings and warm custard on an autumn evening. The new star of your dinner time is our Sticky Toffee Pear Pudding, a deliciously sweet treat that you won’t want to share!

Servings: 8 – 10 slices

You will need:

  • Peeler
  • Mixing bowl
  • Medium pot
  • 20 x 30cm Baking tin


For poaching:

  • 8 small pears (we like to use Conference Pears)
  • 200g caster sugar
  • 2 cinnamon sticks
  • 1 star anise
  • 2 cloves
  • zest of lemon

For sponge:

  • 180g self-raising flour
  • 125ml milk
  • 2 tsp vanilla extract
  • 100g soft brown sugar
  • 100g butter
  • 1 tsp cinnamon
  • 2 tsp golden syrup
  • 2 large eggs

Preparation time: 25 minutes

Cooking time: 40 minutes


  1. Poach pears – Peel and cut the bottom off each of your pears and discard the pips and scraps. In a pot boil 600ml of water and add the sugar, cinnamon sticks, star anise, cloves and lemon zest. Add the pears once the mixture has reached boiling point. Simmer until the sugar has dissolved and cover for 15 minutes or until pears are soft. Save the liquid!
  2. Make the sponge – Beat together the butter and sugar until they form a soft paste. First add the rest of your wet ingredients (milk, vanilla extract, golden syrup, eggs). Once incorporated add the dry ingredients (flour, cinnamon) and mix until smooth.
  3. Add the pears – This part is up to you! You can either add your pears to the mixture and then pour into the pan. Or, pour your batter first and then add the pears if you want to make your pudding look fancy.
  4. Bake the pudding – Bake for 35-40 mins at gas mark 4 until the cake is cooked through. Use a skewer to check if the centre is cooked, if it comes out wet then continue to bake for another 10 minutes.
  5. Make your sauce – While your cake cools, bring the poaching liquid to a boil and then simmer until reduced to a glossy syrup.
  6. Enjoy – You can either cover the sponge with your delicious sauce or save it for later for serving alongside custard for a warm, autumnal treat!

Take a peek at our October treats:

The Perfect Pumpkin Pie Recipe

This pumpkin pie recipe will really knock the socks off of your dinnertime guests this autumn!

An american classic that fulfills our cinnamon dreams in one beautiful triangle slice… Make your very own today by following this easy recipe.

Servings: Feeds 8/16 (depending on how generously you slice it!)

Preparation time: 1 hour 30 minutes

You will need:

  • Large pan
  • Colander
  • 22cm tart tin
  • Baking parchment
  • Baking beans
  • Sieve
  • Mixing bowl


  • 450g pumpkin, deseeded, peeled, and cut into chunks
  • 350g sweet shortcrust pastry
  • 140g caster sugar
  • 2 eggs
  • 25g butter
  • 175ml milk
  • 1 tbsp Icing sugar
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • Plain flour for dusting surfaces


  1. Cook the pumpkin – In your large saucepan, add your pumpkin chunks and cover them with water. Cook on a low/medium heat until tender and drain.  
  2. Prep the base – Pre-heat your oven to 180C/160C fan/gas 4. Roll out your pastry on a lightly flour-dusted surface and line your tin with the pastry. Pop it into the fridge for 15 minutes, then cover it with parchment and baking beans and pop it in the oven for 15 minutes. Take the parchment and beans off the pastry and then cook for a further 10 minutes, or until the pastry is a golden colour.
  3. Make the Filling – As you wait for your pastry to cool down, now is the perfect time to prep your filling. Increase the ovens temp to 220C/200C fan/gas 7. In a bowl, combine your sugar, salt, nutmeg, and half your cinnamon. Puree the pumpkin in a food processor, and add it to the bowl once creamy. Then add your eggs, butter, and milk, and combine.
  4. Bake the pie! – Pour your mix into the pastry shell and cook for 10 minutes in the oven. Take it out and reduce the temperature to 180C/160C fan/gas 4. Put your pie back in the oven and let it cook for 30-40 minutes so the filling can set.
  5. Enjoy – Remove your pie from its tin and set aside to cool. Mix your icing sugar with the rest of the cinnamon and sieve it over the pie. Enjoy cold with some whipped cream!


How to take this recipe to the next level

  • If you’re not a fan of whipped cream, vanilla ice cream is a perfect alternative when serving.

Liked this pumpkin pie recipe? Discover more tasty recipes on our blog!

Peach Cobbler Recipe

Both comforting and delicious, you can’t beat the humble peach cobbler! This beautiful dessert can warm you up on the coldest of nights and includes some amazing ingredients that can even be grown at home.

If you’re after a wholesome peach cobbler recipe, then you’ve come to the right place! Follow these simple instructions to create a culinary masterpiece.

Servings: 4

Preparation time: 10 minutes
Cook time: 40 minutes

You will need:

  • Baking dish
  • Food processor or mixer


  • 2 cans of peaches or 400g fresh peaches
  • 120g caster sugar
  • 150g plain flour
  • 150g butter (chilled)
  • 1tsp ground ginger
  • 1tsp baking powder
  • 1tsp ground cinnamon
  • 1 egg
  • Cream, Ice cream, or Custard for serving


  1. Prep the base – First things first, pre-heat the oven to 180C/160C fan/gas 4. Grease up the bottom of your baking dish and lay out the drained/cut up pieces of peach at the bottom so it neatly covers the base. Sprinkle/mix the ginger and a teaspoon or two of sugar on top of the peaches.
  2. Combine Dry Ingredients – Put your flour, cinnamon, baking powder and sugar into a food processor and mix them together. Then, add the butter and mix that until it looks a bit like breadcrumbs. This is when we add the egg and mix that till it looks like a dough.
  3. Spread the dough – Spread your dough mixture over the peaches and sprinkle some sugar on top before popping in the oven for 40 minutes (or until the top is golden brown).
  4. Serve warm – Serve with your favourite topping and enjoy!


How to store

  • Store for up to 3-5 days in the fridge in an air-tight container, or up to 1 month in the freezer and defrost when needed.

Want to spice things up?

  • If you’re feeling adventurous and would like to add something different to this recipe then let your imagination run free! You could even use different fruits if you’re not a fan of peaches. How about some almonds placed on top of the dough before baking?

Like this peach cobbler recipe? Discover more tasty desserts and snacks on our blog!

The Best Mashed Potato Recipe

Mashed potatoes are a staple dish. Whether paired with a stew or some bangers, you can’t go wrong with a good plate of mashed potato. Plus, if you grow your own potatoes at home, this is a great way to utilise your efforts.

What if we told you that by following this mashed potato recipe, you’d be making the worlds BEST mashed potato ever? Follow this recipe and find out…

Servings: Feeds 2

Preparation time: 10 minutes

You will need:

  • Large pan
  • Colander
  • Potato masher


  • 2-4 large potatoes of your choice
  • A glug of milk
  • tbsp of butter
  • Salt and Pepper to taste
  • 50-100g of cheese (choose your preferred cheese, but we would opt for a mature cheddar)


  1. Chop the Potatoes – Smaller chunks of potatoes are easier to cook. Cut your potatoes into small pieces and put into boiling water. Cook for 15 minutes (or until they’re soft).
  2. Drain the Potatoes – Drain your potatoes and pop back onto the hob to dry them out slightly on a low heat. Once dry (but not burnt), add your milk and butter and mash the potatoes until creamy. If you’re struggling with lumps, you can always use a big spoon or whisk to finish the job. Feel free to add more milk and butter until you get the texture you prefer. However, we advise to use more butter than milk because once the mash goes into a liquid mess, there’s no saving it.
  3. Season the mash – Once the mash is creamy with no lumps to be seen, add your cheese, salt, and pepper. Mix it in until it melts and combines.
  4. Serve warm – Put your mash on the plate and serve! Best enjoyed when eaten warm. Cover with lots of gravy and extra salt and pepper because why not!


How to take this recipe to the next level

  • If you like crème fraîche, adding some of this instead of cheese can be life changing. About 4 tablespoons will do it!

Goes well with…

  • Mashed potato is a versatile dish. Use liberally with any pie, sausage, or stew dish for an out of this world experience.

Liked our mashed potato recipe? Discover more tasty snacks and meal recipes on our blog!

Hydrating DIY Face Mask Recipe

Considering the last year we’ve all had, we’re definitely in need of some pampering and TLC. This DIY face mask recipe will leave you feeling refreshed and ready to face the world!

With a mixture of hydrating ingredients, your skin will feel positively glowing after each use.


  • Half an avocado
  • A TBSP of raw honey
  • A handful of oats


  1. Loosely measure your ingredients
  2. Combine ingredients in a food processor or mixer
  3. Apply face mask onto the face and leave for 10-15 minutes
  4. Rinse off and finish with your favourite skin care routine
  5. Find an air-tight jar or container to store your mask and place in the fridge. Use within 3-5 days.

How does this DIY face mask recipe help my skin?

  • This is a hydrating mask that can help your skins protective barrier repair itself, especially if you’ve been exposed to harsh weather conditions like cold winds or dry heats. Avocado and oats have naturally hydrating properties that are incredibly beneficial to the skin.

    Honey also has natural antibacterial properties that can help fight blemishes! Mixed together, the ingredients in this DIY face mask recipe create a well-balanced team to help brighten and nourish your skin.

Want to try something a bit different? Read more from us!

Red Pepper Hummus Recipe

Paired with a charcuterie platter, some cheese, or even just some flatbreads, you can’t go wrong with a classic hummus dip!

If you’ve always wondered how to make your own hummus, then this red pepper hummus recipe is right up your street! Add home-grown peppers for an authentic Mediterranean touch that your taste buds will thank you for.

Servings: Makes around 6 portions (or 2 if you’re really hungry!)

You will need:

  • Baking tray
  • Food processor
  • Mixing bowl


  • Chick peas (400g)
  • Red peppers (2)
  • Tahini paste (45g)
  • Garlic cloves (2 or 3, depending on personal taste!)
  • Chilli Powder (1tsp)
  • Lemon juice (1 tbsp)

Preparation time: 10 minutes


  1. Prepare your peppers – To prepare your peppers, cut into strips and put them under a grill for 10-15 minutes until lightly charred.
  2. Drain your Chick Peas – Drain your chickpeas and pop into your food processor. Once your peppers are ready, add those too and blitz until combined
  3. Add your liquids – At this point, the mixture will look quite dry. Add a glug of oil and your lemon juice and blitz again. You can keep adding oil if you’re not happy with the consistency (a little will go a long way so be careful how much you add!)
  4. Spices and herbs – Add your garlic, chilli powder, tahini, salt and pepper to taste. Once fully combined, it’s ready to eat!


How do you store the hummus?

  • Keep in the fridge for up to 3-4 days.

Goes well with…

  • Pair with any vegetable like carrots or cucumber for a refreshing snack, or use within flatbreads and wraps in place of your favourite sauce!

Liked our Red Pepper Hummus recipe? Discover more tasty snacks and meals to create on our blog!

Kale crisps recipe

Looking for a healthy alternative snack? Our kale crisps have you covered! This recipe is really quick and really delicious, giving you all the flavours of your favourite crisps without the hassle. Use kale – homegrown or store bought – and just a simple amount of ingredients, to make your new beloved snack.

Servings: 4 – 6

You will need:

  • Baking tray
  • Parchment paper
  • Mixing bowl


  • Bunch of kale
  • Olive oil
  • Sea salt
  • Optional: garlic power

Preparation time: 10 minutes

Cooking time: 10 minutes


  1. Prepare oven – Preheat oven to Gas mark 2 or 150C and and line the baking tray with non-stick baking paper.
  2. Wash kale – Wash kale and dry thoroughly. Use a salad spinner if you have one.
  3. Place into a bowl – Tear apart any large leaves into smaller pieces. Drizzle olive oil and massage into the kale.
  4. Line baking tray – Once lined, spread an even layer of kale across the tray and sprinkle with sea salt. Optional: also sprinkle with garlic powder for added flavour.
  5. Bake – Bake for 10 minutes. Keep an eye on kale, occasionally flipping any pieces that are starting to brown.
  6. Allow to cool – Once done, allow to cool in tray to become even crispier. Sprinkle with sea salt and serve!


How can I make my favourite flavours?

  • Creating your favourite flavours is easier than ever! After drizzling with oil use seasoning powders such as garlic, cheese and onion powders, as well as spices such as paprika and curry to create your very own flavours.

How do I know this is healthier than crisps?

  • Kale helps to boost digestive health. It also contains fibre, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that are good for the body. This, paired with being baked in the oven compared to fried, makes kale crisps healthier than regular crisps.

Still hungry for more? Check out some of our other recipes:

How to make your own fruit sorbets

Our sorbet recipe is fuss free, simple and sure to be a summer favourite! In a simple set of steps and a small ingredient list this desert will take you no time to make, and even less time to polish off. Using either fresh or frozen ingredients, this is an easy treat with almost limitless combinations.

Servings: 6 – 8

You will need:

  • Saucepan
  • Baking tray
  • Parchment paper
  • Blender or food processor


  • 600g raspberries (or your preferred fruit
  • 300g granulated sugar
  • 1 lime, juiced
  • Mint (optional)

Preparation time: 15 minutes

Freezing time: 1 -2 hours


  1. Freeze fruits – Wash and dry raspberries before freezing completely on a parchment covered baking tray.
  2. Dissolve sugar – In a saucepan dissolve sugar in 280ml of water on low heat. Stir until sugar has dissolved and raise the heat to a simmer until liquid has become a syrup. Set aside for later.
  3. Blend fruits – In a blender or fruit processor, carefully pulse fruits adding sugar syrup in stages. Combine with lemon juice and blitz until smooth. Discard of any seeds.
  4. Enjoy – serve immediately with extra fruits for decoration and a sprig of mint for decoration.


Do I have to use the sugar syrup?

  • If you’re not a fan of sweetener you can always substitute it for orange juice (or any kind of fruit juice) or even water.

Do I have to use raspberries?

  • Not at all! Although raspberry is our favourite, strawberries, blueberries and blackberries work just as well! You could even take it one step further and exchange the lime juice for other citrus fruits, lemon and orange are great additions.

Don’t get caught in the dark, our planting guides are here to help:

Eton Mess recipe

Searching for the perfect summer desert? Nobody wants to be eating warm custard in the summer sun. Our Eton Mess recipe is not only a British classic but by swapping strawberries for raspberries and other British summer berries, not only does it bring a whole new flavour but also the chance to grow your own ingredients!

Servings: 6

You will need:

  • Baking sheet
  • Mixing bowl
  • Electric whisk
  • Blender or food processor
  • Non-stick baking paper


For homemade meringues

  • 2 large egg whites
  • 300g caster sugar
  • 1/2 teaspoon vanilla extract

Preparation time: 30 minutes

Cooking time: 1 hour – 2 hours


  1. Optional: Make meringue – Pre-heat oven to Gas mark 1 or 100c and line the baking sheet with non-stick baking paper.
  2. Whisk meringue ingredients – Beat together the egg whites until they resemble stiff peaks. Add caster sugar one tablespoon at a time until the mixture thickens. Do the same with the vanilla extract until the mixture is thick and glossy.
  3. Bake the meringue – Place large spoonful’s of meringue onto the baking sheet, ensuring they are spaced out evenly. Bake on the lowest shelf for an hour or until the meringue can be easily peeled from the paper. Set aside to cool for later assembly.
  4. Make the puree – In a blender or food processor, combine half the raspberries with half of the icing sugar until a smooth puree is left. Slice the remaining raspberries along with the seasonal berries and set aside.
  5. Make whipped cream – Whip the double cream and other half of the icing sugar until soft peaks are formed that can hold their shape.
  6. Time to make a mess – Here comes the fun part! Lightly fold together the crumbled meringue (save some for the end), whipped cream and selection of berries. Stir in the puree and divide into bowls. Crumble meringue over the top and serve!


How can I add more complex flavours?

  • Eton Mess is a great desert that can be easily personalised! Simple ingredients like a dusting of cinnamon, chocolate shavings, hazelnuts or almonds, or a caramel sauce could be enough to elevate this recipe and make it your own.

Do I have to use berries?

  • Although berries are the tried and trusted ingredient, other soft fruits such as blackberries, blackcurrants might also work too. You could even experiment with some more unusual varieties such as loganberries or tayberries for a truly bespoke experience!

Check out our latest blogs:

How to make lavender essential oil

Lavender has several uses and benefits, especially pertaining to health and beauty. When using a particular oil, like extra virgin olive or sunflower oil, it can be easily incorporated into cooking. Or, if creating your own at home spa treatment, grapeseed or jojoba oil work brilliantly. No matter how you use lavender oil, it is very easy and lasts for a long time.

Servings: 1 jar

You will need:

  • A large jar (for the infusion)
  • Cut and dried Lavender
  • Olive oil or mineral oils (depending on the use)
  • Cheesecloth or muslin (for straining)
  • A bottle or glass container (for storage)

Preparation time: 5 minutes

Infusion time: 1-3 weeks


  1. Harvest and dry – Once you have harvested your lavender allow it to dry completely before starting the infusion process.
  2. Divide lavender – Fill jar with dry lavender until it is at least three-quarters full.
  3. Choose your oil – Add enough oil so that the lavender is completely submerged and can move around freely.
  4. Leave it – Secure the lid and leave the jar on a windowsill in direct sunlight. Depending on the strength desired leave the oil for up to 3 weeks, occasionally giving it a light shake.
  5. Strain – Use the cheesecloth or muslin to strain the lavender flowers and store the infused oil in a glass container.
  6. Use – Once you’re happy with your oil feel free to use immediately!


  • What other oils can I use?

For skincare: Grapeseed Oil, Sweet Almond Oil, Argon Oil. Each of these oils has their own benefits and ways they will react to your skin. Always do research and a patch test before using.

For cooking: Avocado Oil and Safflower Oil.

  • What else is Lavender Oil used for?

Lavender Oil is often used in aromatherapy. It can also be used to treat anxiety, allergies, insomnia, and menstrual cramps.

Check out some of our other blogs: