Prep time:
Cooking time: 3 hours
Total time:
Serves: 6
½ Packs of Digestive Biscuits
75g Butter, melted
4 Sprigs of Thyme
2 Vanilla Pods, deseeded and scraped out
300ml Double Cream, whipped until soft peaks
400g Cream Cheese at room temperature
3tbsp Icing Sugar, sieved
Matt Avery from Frankies Farm Shop creates a seasonal pudding using local ingredients
- words: Matt Avery
- pictures: David Merewether
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...