Prep time:

Cooking time: 15 minutes

Total time:

Serves: 6

50g Butter

50g Caster Sugar

50g Golden Syrup

50g Flour

½tsp Ground Ginger

1tsp Brandy

1/2 A Lemon Zest, finely grated

5 or 6 Cardamom Pods, slightly crushed

100ml Milk

250g White Chocolate

300ml Double Cream

3 Egg Whites

Lucinda has been a lifelong devotee of divine food – having trained in Switzerland and then in London with Anton Mosimann – and the café will offer the very tastiest daytime treasures from coffee and cake, to lovely lunches and teatime treats.

For the brandy snaps:

  • words:
  • pictures: David Merewether

Roast beetroot & blue cheese on sourdough

Move over avocado and feta, this is a stunning sourdough topper, showcasing abundant British beetroot and stunning local creamy blue cheese from Kingcott Dairy. A delicious lunch, and the roast beetroot keeps in the fridge perfectly for three days to...

​Strawberry & vanilla possets

Kentish strawberries are outstanding in June. This showstopper of a pudding maximises their beauty and flavour. It’s elegant but very easy to make, a delicious reimagining of strawberries and cream!

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com