Prep time:

Cooking time: 1 hour 30 minutes

Total time:

Serves: 10

900ml Full Fat Milk

40g Butter

2 Lemons

80g Caster Sugar

5 Egg Yolks (whisked)

160g Panettone

12 Red Plums (stoned & quartered)

6tbsp Brown Sugar

2tbsp Sherry or Water

2tbsp Egg Whites

220g Caster Sugar

Not everyone loves the traditional figgy pud, so here is a delicious festive alternative

  • words:
  • pictures: David Merewether
  • styling: Helen Barton

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

Pan fried king scallops with minted pea purée & crispy Parma ham

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

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...