These raspberry and white chocolate profiteroles are a versatile recipe and a great combination of flavours. Inspired by Lewis Brown a local chef who we have been working closely with at Boddington’s - @chef_lewis_brown -
In this recipe, we used raspberry conserve but you could use any of our jam varieties to change the flavo ...
Meva Messy is our take on a classic strawberry dessert but we use a splash of Boddington’s Strawberry Vinegar for some delicate acidity. We like to think of this as a seriously decadent cream tea in a bowl, but beware: this dessert comes with an official Boddington’s warning - it is messy! ...Read More
Burning food is all the rage at the moment with chefs and this slightly-burnt toast recipe is easily done. Burnt brioche works really well as the sweetened and bread is complimented by the bitter sweet marmalade, the thyme-infused honey adds a fragrant element and the ricotta brings all the flavours together. ...Read More
These easy jam tarts are sure to be a family favourite! Any flavour of our Boddington's Berries conserves can be used (we've used blackberry and raspberry) so pick your favourite or try something new - they'll be ready in less than half an hour if you use ready-made pastry too! ...Read More