Prep time:

Cooking time: 30 minutes

Total time:

Serves: 6

340g Blueberries

160g Raspberries

120g Icing Sugar (sieved)

1 x 3 Egg Whisked Sponge

6tbsp Sherry

300ml Double Cream (whipped softly)

20 Pecan Nuts

2tbsp Maple Syrup

250ml Double Cream

250ml Full Fat Milk

1 Vanilla Pod (cut and de-seeded)

6 Egg Yolks

2tbsp Caster Sugar

2tbsp Cornflour (sieved)

Juliet Bidwell creates a twist on a traditional trifle

  • 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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