Prep time:

Cooking time: 35 minutes

Total time:

Serves: 8

3 Eggs

3tbsp Caster Sugar

85g Butter

200ml Water

115g Flour

4 Egg Yolks

100g Caster Sugar

25g Plain Flour, sifted

1 Vanilla Pod, scored down the side

½tsp Grated Nutmeg

350ml Milk

200g Melted Chocolate

Enjoy an array of tasty Cocolicious goodies, including festive cookies, macarons, cakes and biscuits, at Wealden Times Midwinter Fair this November (20-22) at The Walled Garden, Bedgebury Pinetum, where Loulou and her talented team will be running the special Tea Tent.

  • 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