Prep time:

Cooking time: 15 minutes

Total time:

Serves: 4

300g Self Raising Flour

300g Softened Butter

275g Caster Sugar

5 Eggs

1tsp Vanilla Essence

250g White Chocolate

150g Softened Butter

250ml Double Cream

100g Icing Sugar

175g Fresh or Frozen Raspberries

50g Sugar

Fresh Raspberries

50g White Chocolate Curls, to decorate

Not the most slimming way to enjoy raspberries, but somehow white chocolate doesn’t seem as sinful as the dark stuff. I used 3 sandwich tins to make the layers, but it works just as well with 2x20cm tins.

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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...

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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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