Our Recipes
This is where we publish our loved, tried, tested and trusted recipes.


125g Caster Sugar

75g Butter

4 or 5 eating apples (we generally use golden delicious)

225g Ready made puff pastry


1lb plums - stoned and chopped

1tsp ginger - ground (powder) or grated fresh root

1tsp cinnamon

115g (4oz) butter/suet

115g (4oz) caster or soft brown sugar

2 eggs

170g (6oz) plain flour

1 tablespoon baking powder

2 tablespoons milk

Especially for Margaret, Bear and Gypsy


  • 100g (3½oz) butter, melted

  • 250g (9oz) digestive biscuits


  • 100g (3½oz) butter

  • 100g (3½oz) dark brown soft sugar

  • 397g can Carnation Condensed Milk



  • 120 g plain flour

  • 2 eggs

  • 300 ml milk

  • vegetable oil, for frying

I make this every autumn when the berries are ripe. I always add apples into the Bramble Crumble. It stretches out the berries if you don't have enough because the pickers have been eating them.  You can make one large dish or individual ones using the Le Creuset mini casserole pots as I have done here.

Crumble topping: 

100 g plain flour
20g porridge oats
pinch of salt
90 g butter
3 big tablespoons of light brown (muscovado) sugar
3 tablespoons white sugar

The hedgerows round Spruisty Farm are heaving with blackberries so I found this great recipe to put them to good use!

150g digestive biscuits, or Nice biscuits

  • 50g butter, melted

  • 450g curd cheese,

  • 2 eggs, beaten

  • 1 lemon, zest only

  • 175g caster sugar,

  • 300g blackberries, stalks removed


Chocolate and raspberry cheesecake brownies. What a fab recipe!

For the brownie mix

  • 280g unsalted butter, plus extra for greasing
  • 170g dark (70% cocoa solids) chocolate
  • 350g unrefined golden caster sugar
  • 70g plain flour
  • Pinch of salt
  • 5 medium free-range eggs
  • 2 teaspoons vanilla extract
  • 100g white chocolate, broken into small pieces


The cake

  • 2 eggs

  • 2 egg yolks

  • 3 tbsp caster sugar

  • 100g/4oz bar dark chocolate (minimum 70% solids), broken into pieces

  • 100g unsalted butter , cut into cubes

  • 50g plain flour

  • 200 g plain flour
  • 1 tsp ground cinnamon

  • 1 tsp mace

  • 1 tsp ground cloves

  • 1 tsp ground ginger

  • 1 tsp ground allspice

  • 200 g sultanas

  • 200 g raisins

  • 200 g currants

  • 225 g pitted ready-to-eat Agen prunes

  • 225 g dried apricots

  • 225 g stoned dates

  • 450 g molasses sugar

  • 110 g shelled brazil nuts, chopped

  • 110 g almonds

  • 200 g brown breadcrumbs


  • 175g plain flour

  • 100g cold butter , cut in small pieces

  • 1 tbsp icing sugar

  • 1 egg yolk

A delicious summery dessert using seasonal ingredients


125g Plain Flour

60g Butter

1tbsp Caster Sugar

12 Egg Yolk

2 – 3tbsp water


2 Egg Yolks

50g Caster Sugar

2tsp cornflour

2 tsp plain flour

300ml milk

2 tbsp elderflower cordial

200g raspberries

Icing Sugar to decorate

Preheat the oven to 180 gas 4


  • 175g digestive biscuits

  • 85g butter, melted

  • 397g can caramel (we used Carnation caramel)

  • 1 tsp sea salt plus extra to serve

  • 300g plain chocolate (70% solids), broken into chunks

  • 600ml tub double cream

  • 25g icing sugar

  • 2 tsp vanilla extract

  • salted caramel chocolates, to decorate (find them in Waitrose, Sainsbury's or Marks & Spencer)

  • single cream to serve (optional)


  • 1 x 23cm shortcrust pastry case
  • 1kg/2lb 3½oz Bramley apples

  • pinch sugar, to taste

  • 1 tbsp water or apple juice

  • 100g/3½oz plain flour

  • 1 tsp cinnamon

  • 1tsp ground ginger

  • 175g/6oz butter

  • 50g/2oz rolled oats

  • 100g/3½oz demerara sugar 

This is the basic plain sweet pudding to which you can add any flavourings you fancy.

  • 115g (4oz) butter/suet

  • 115g (4oz) caster or soft brown sugar

  • 2 eggs

  • 170g (6oz) plain flour

  • 1 tablespoon baking powder

  • 2 tablespoons milk


  • 350 g strawberries

  • Juice of 1 orange and 1 lemon

  • 175 g vanilla sugar

  • 40 cl single cream


Having talked about adding Elderflower syrup to meringues, I was inundated with requests for my recipe. So here it is!

  • 4 large egg whites, at room temperature
  • 115g caster sugar
  • 115g icing sugar

2 tablespoons butter

750g dessert apples, peeled, cored and thinly sliced

100g dark brown soft sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 packets trifle sponges, broken apart

1 300g packet toffee sauce

100g chopped walnuts or pecans

1 500g tub custard

1 pot whipping cream, whipped 

   In a large frying pan over medium heat, melt the butter and saute the apples. Once the apples are a bit soft, add the    sugar, cinnamon and nutmeg. Continue to cook until apples are tender, 10 to 15 mins. Allow the mixture to cool.


In a trifle bowl, arrange some of the sponge pieces in the bottom. Spoon over 1/4 of the apple mixture, including the juices. Drizzle with 1/4 of the toffee sauce, sprinkle with 1/4 of the nuts, then spoon over 1/4 of the custard and 1/4 of the cream. Continue with the layers, ending with a layer of whipped cream. Place in the fridge and chill at least 1 hour before serving. For decoration, drizzle some toffee sauce over the top of the trifle just before serving, and dust with freshly grated nutmeg.



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