Mary Cadogans’ Plum Jam with Star Anise and Orange

Mary Cadogans’ Plum Jam with Star Anise and Orange

Jam on toast is a heart warming dish that many of us enjoy on a Sunday morning with a cup of tea. Whether it’s strawberry, apricot or plum, the best jam is always homemade. So today we have Mary Cadogan sharing her plum jam recipe…

How to Make Trendy Cocktails Using Sous Vide

How to Make Trendy Cocktails Using Sous Vide

In the past year we have seen a huge rise in the number of people drinking cocktails and infused spirits. In 2016 annual gin sales rose 16% leading the drink industry to declare 2016 the “year of gin”. This trend looks set to continue with…

Cooking Homemade Custard Using A SuperFast Thermapen

Cooking Homemade Custard Using A SuperFast Thermapen

As the trees slowly show signs of the Autumn months upon us we start to think about cosy warm dishes such as a nice roast dinner followed by apple pie and homemade custard. Many people might feel intimidated by cooking their own custard, however our…

Tempering Chocolate – Featuring SuperFast Thermapen 4 & Melt Chocolates

Tempering Chocolate – Featuring SuperFast Thermapen 4 & Melt Chocolates

What is tempering and why should you do it? We got Edd Kimber ( winner of the first series of The Great British Bake Off in 2010) to tell us what it does: “It’s a process that makes chocolate set properly, so that it’s smooth…

Raspberry & Cherry Tartlets – Seasoned Cookery School

Raspberry & Cherry Tartlets – Seasoned Cookery School

Thank you to the Seasoned Cookery School for giving us this lovely Raspberry & Cherry Tartlets recipe! They have used our Thermapen to check the setting point of the jam – it is a vital piece of equipment when trying to make the perfect sweet treat!…

Nick Nairn’s Christmas Sticky Toffee Panettone Pudding

Nick Nairn’s Christmas Sticky Toffee Panettone Pudding

Sticky Toffee Panettone Pudding Panettone now makes a regular appearance on British Christmas tables. This light, vanilla–flavoured Italian cake tastes great with a simple cup of coffee, but even better transformed into this delicious Sticky Toffee Pudding. This recipe is a doddle to make and…

The Secret to the Perfect Christmas Pudding

The Secret to the Perfect Christmas Pudding

According to experts, the secret to Christmas Pudding perfection is to heat it to precisely 71°C.   If it gets hotter than 89°C the sugar within the fruits in the pudding start to caramelise and no matter how luxurious its ingredients, your precious pud will taste…

The Pink Whisk Honeycomb Recipe

The Pink Whisk Honeycomb Recipe

How to Make Honeycomb – by Ruth Clemens of The Pink Whisk     It’s called lots of things – honeycomb, hokey-pokey, sponge candy – whatever you call it it’s the stuff that’s inside a Crunchie, and I often get requests for this recipe.  Very quick…

Jordy Houtman’s Pitch Black Forest Gateau

Jordy Houtman’s Pitch Black Forest Gateau

History of this family cake and why it’s so special This family cake is a combined recipe from two families. One is English, the other one Dutch. The Dutch family loves a good rich chocolate cake with cherries.. and liqueur. The English side of the…

Tempering Chocolate – Edd Kimber

Tempering Chocolate – Edd Kimber

Tempering chocolate might sound like a tricky and unnecessary step in a recipe, but with a SuperFast Thermapen® and tips from Great British Bake Off’s Edd Kimber it’s simple.   Why temper chocolate? Edd: “It’s a process that makes chocolate set properly, so that it’s…