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Shortcrust pastry cases filled with gooseberry jam and almond frangipane, topped with decorative flaked almonds and baked until golden.
A moist, fruity cake covered with rich pastry traditionally eaten at Hogmanay. Features raisins, currants, spices, and whisky.
A versatile vegetarian condiment made by simmering stewed fruit compote with cauliflower, apples, onions, and molasses for deep flavor.
A cosy autumnal steamed pudding featuring blackberries and Bramley apples, served with a sweet homemade blackberry and jam sauce.
A light, boozy dessert featuring frozen gin and tonic granita topped with diced apples and a rich apple caramel.
A clever cocktail combining fruity flavors of apricot, apple, and lemon with bourbon, shaken with ice and served chilled.