Prep time:

Cooking time: 20 minutes

Total time:

Serves: 4

Approx 1/4 of a Panettone

3 Clementines, peeled and thickly sliced

2 Egg Yolks

125ml Single Cream

1tbsp Caster Sugar

Quite a few people make bread and butter pudding from leftover Panettone, and you could stop there, because it’s delicious left at that, or go one further and gild the lily with my upside-down Clementine take. I’m naming it after my in-laws (Clementina and Tony).

  • 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

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