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Featured Recipes

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White chocolate, whiskey & croissant butter pudding by James Martin
- Two Portions

Ingredients

125ml milk

125ml double cream

¼ vanilla pod, split lengthways

1 free-range egg

1 free-range egg yolk

50g caster sugar

1 large ready-made croissant, sliced

5g sultanas

5g butter, melted

20g white chocolate, grated

1 tbsp. whiskey

Icing sugar, to dust


Instructions

1. Preheat the oven to 120°c


2. Pour the milk and cream into a pan, add the vanilla pod and bring slowly to the boil.


3. Crack the eggs into a large mixing bowl with the egg yolks and sugar and beat together until pale

and fluffy.


4. Lay the croissant slices over the base of an ovenproof dish, slightly overlapping the pieces.


5. When the cream mixture has reached boiling point, take it off the heat and allow to cool slightly.


6. Add the egg mixture and grated chocolate to the cream and stir well. Set aside for a few minutes

to allow the chocolate to melt, stirring occasionally.


7. Add the whisky to the cream mixture, then strain the cream through a sieve over the croissants.


8. Remove the vanilla pod.


9. Cover the dish with foil and bake in the oven for 15-20 minutes, or until almost set.


10. Remove from the oven and dust with icing sugar.


11. Heat with a mini-blowtorch to caramelise the top, or place under a hot grill.


12. To serve, allow the pudding to reach room temperature and serve with a scoop of ice cream.



Allergens and Dietary Suitability:

Gluten containing cereals. Fish. Tree Nuts (such as walnut, hazelnut, almond etc.). Soya. Eggs. Milk

Sticky Toffee Pudding by James Martin

Ingredients

55g butter, plus extra for greasing

200g self-raising flour, plus extra for flouring

170g Demerara sugar

2 tbsp black treacle

1 tbsp golden syrup

2 free-range eggs

200g pitted dates

290ml oz boiling water

½ tsp vanilla extract

1 tsp bicarbonate of soda

For the sauce:

55g butter, diced

110ml double cream

55g dark muscovado sugar

2 tbsp black treacle

1 tbsp golden syrup

Vanilla ice cream (optional to serve)


Instructions

1. Preheat the oven to 200c/ 400f/ Gas mark 6 and individually flour 6 pudding moulds.


2. Place the butter and cream into a food processor and blend until the mixture becomes pale and fluffy, once creamed add the golden syrup, treacle and eggs little by little and continue blending until smooth. Then add the flour and at a low speed blend until the mixture is well combined. Once complete add the mixture to a bowl.


3. Whilst doing this blend the dates and boiling water together in a food processor and blend into a smooth puree, once completed stir in the bicarbonate of soda and vanilla.


4. Pour the date mixture into the pudding batter and stir until the mixture well combined.


5. Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is golden-brown and has a spring to it.


6. In order to make the sauce, place all ingredients into a pan and stir occasionally until boiled.


7. Once both are completed place the pudding onto a serving bowl and pour the sauce over the pudding and serve with vanilla ice cream.


Allergens and Dietary Suitability:

Gluten containing cereals. Fish. Tree Nuts (such as walnut, hazelnut, almond etc.). Soya. Eggs. Milk



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