Gourmet elegance is made simple with this fantastic recipe. Cool and serve a pear each with the mousse and a drizzle of the sauce for optimum indulgence. And it tastes all the better with Graham’s Gold double cream.
The key to great shortbread is a very high quality butter produced as simply as possible.
Mini doughnuts are always a great hit at parties or get-togethers and they are so much fun to make! You can change this recipe up to add your own spin on the toppings so no matter the occasion, they are sure to delight.
Of the great many bakes I’ve brought into work over the years, this has to be one of the very biggest hits. And yes, I used shop-bought pastry. How Mary would be appalled!
Celebrity chefs Paul Rankin and Nick Nairn set sail on a new cooking adventure, in which they creat this beautiful and delicious dessert.
Every year, I like to create a wee recipe to use up leftover Christmas cranberries. Last year, it was the muffin: a bake so adaptable you can throw just about anything at it and it will turn out delicious. I still recommend you do.
Shortbread, lemon curd cream, raspberry purée, icing sugar and strawberries… need we say more?
This is a classic dessert, with two classic flavours. It’s sure to be a big hit with friends and family and tastes even better with our Graham’s unsalted butter.
Caramel, apple and lemon… what could go wrong with a flavour combination like this? Graham’s double cream comes in a treat when making the lemon mascarpone cream in this recipe.
For 2016, my personal New Year’s resolution is to respect the classics of baking. With the Bake-Off still booming, there’s a continual push by bakers, professional and home, to try and make their recipes original by adding their own ‘spin’.
A warming whisky dessert is just the ticket to keeping warm on those cold winter nights! Add a tea syrup to it and you’ll be sorted.
This Walnut & Apricot Tart is a scrummy option for all the sweet tooths at your table this Christmas. Use Graham’s unsalted butter for the best results.
