Artisan products from Spooner Row, Norfolk.
Delivery is free on all orders over £16!
Christmas Orders - to guarantee delivery before Christmas please place all orders by 15th December, any orders placed after this will be dispatched in the New Year.
Please allow up to 5 working days for your order to dispatch plus postage time to arrive.
Many thanks.
Some recipe ideas using our products.
Rice Pudding
Ingredients:
100g pudding rice
50g caster sugar
700ml milk
Pinch grated nutmeg
50g mascarpone cheese
Plum & Vanilla Jam
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Method:
Preheat oven to 150 degrees (fan oven)
Butter a medium sized baking dish
Rinse the rice in water and drain
Combine rice, sugar, milk and nutmeg in a bowl
Pour mixture into the baking dish
Bake for 2 hours, or until set with a slight wobble
Remove from the oven and stir through the mascarpone
Serve with a helping of Plum & Vanilla Jam
Puff Pastry Twists
Ingredients:
1 block of puff pastry
50g mature cheddar
Tomato & Chilli Jam
Method:
Preheat the oven to 180 degrees (fan oven)
Roll out the pastry on a floured surface, into a rectagle to the thickness of a £1 coin
Spread 2 tablespoons of Tomato & Chilli Jam over half of the pastry
Sprinkle the cheese over the top of the Tomato & Chilli Jam
Fold the plain half over the filled half and slice into 1 inch strips
Take one strip at a time, hold each end of the strip and twist
Place on a baking sheet and bake for 12 minutes until golden brown
Jam Roly Poly
Ingredients:
200g self raising flour
100g shredded suet
Pinch of salt
Cold water to mix
Your favourite ‘The Garden Pantry’ jam
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Method:
Preheat the oven to 180 degrees (fan oven)
Combine flour, suet, salt and a little cold water
Mix to form a stiff dough
Roll out on a floured surface to a rectangle the thickness of a £1 coin
Fold in both long sides and one short side by an inch
Add 3 tablespoons of jam and spread within the folds
Wet the folded edges and roll up from the short side
Brush over the top with a splash of milk and a sprinkle of granulated sugar
Place in the oven for 35-40 minutes until golden brown
Serve with cream, custard or ice cream.
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Pear & Chocolate Tart
Ingredients:
1 pack short crust pastry (or you can make your own!)
150g butter
150g sugar
150g ground almonds
3 eggs
4 tbsp Pear & Chocolate Jam
1 large pear
Handful of flaked almonds
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Method:
Pre heat the oven to 160 degrees (fan)
Roll out the pastry on a floured surface to the thickness of a £1 coin.
Line a 23cm loose bottomed tin with the pastry.
Spread the Pear & Chocolate Jam over the base of the pastry.
To make the filling beat the sugar and butter and gradually add the eggs, one at a time.
Then fold in the ground almonds.
Spoon the mixture over the jam in the pastry case.
Peel the pear and cut in quarters, then into slices.
Arrange the slices on top of the tart and press slightly into the batter.
Top with a handful of flaked almonds.
Bake for 35-40 minutes until golden brown and cooked through, if it starts to brown too quickly on top cover with foil for the last 10 minutes of baking.
Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
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