Rich spicy carrot cake that is sweet and moist is hard to find. Make your own with our recipe and we guarantee, you’ll never buy one again!
Pot the fruit compote into a kilner jar and when it’s cool keep it in the fridge to top muesli or granola, smear it on waffles, serve over ice cream or spread on bread for breakfast. Or use it to fill a blind-baked pastry case, top with lattice pastry and bake for a quick blackcurrant tart.
This recipe for lime curd comes from the British Women’s Institute if our memory is correct – we can’t give it higher praise.
Freda Molamphy’s recipe for a rich fruity chutney with an intensity of flavour that serves game, particularly goose, very well.