Toffee Plum & Teacake Treat

Serves 2 people
Preparation time: 15 minutes

Ingredients:

• 2 Warburtons Fruity Teacakes
• 6 Plums
• 50g Butter
• 225g Muscovado sugar
• 1 Tbsp lemon juice
• ¼ Pint / 145ml whipping cream

Wash, halve and stone the plums. Melt the butter in a pan and add the sugar, stir over a low heat until syrupy! Stir in the lemon juice and the plums, cover pan and cook for 5 minutes until plums are soft. Spoon plums onto a toasted teacake, drizzle with the syrup and serve with a topping of whipped cream.

Clotted Cream Teacakes

Serves 2 people
Preparation time: 5 minutes

Ingredients:

• 2 Warburtons Fruity Teacakes
• Clotted cream
• Strawberry jam

Simply gently grill your teacakes on both sides, place on breadboard and spread a good helping of your best strawberry jam on one side. Top off with a generous spoonful of clotted cream for the perfect cream tea!

Fairy Pancakes

Serves 2 people
Preparation time: 5 minutes

Ingredients:

• 4 Warburtons Pancakes
• Seasonal fruits like strawberries, blackberries and raspberries
• Double cream
• A little icing sugar

Layer one pancake with a selection of the fruits and top with a spoonful of freshly whipped double cream. Cut the second pancake in half and place in the cream to make the fairy wings. Sprinkle with icing sugar and serve.

Simple Caramel & Banana Pancakes

Serves 2 people
Preparation time: 10 minutes

Ingredients:

• 4 Warburtons Pancakes
• 50g Soft brown sugar
• Large ripe bananas, peeled and cut into 5cm pieces
• Double cream

Heat the butter in a heavy based frying pan, then add the sugar and cook, stirring periodically until it dissolves and bubbles. Gently toast the pancakes, then divide between your serving plates. Chop the bananas and sprinkle over the pancakes. Pour the caramel over the bananas and serve immediately.

Tasty Toffee Plum Dessert

Ingredients:

• 2 slices of Warburtons Premium White Bread
• 450g plums
• 50g butter
• 225g muscovado sugar
• 1 tbsp lemon juice
• 1/4 pint/1455ml whipping cream

Remove crusts from bread and cut into 1cm cubes.
Wash, halve and stone the plums.
Melt the butter in a pan and add sugar, stir over a low heat until syrupy and stir in the lemon juice. Fold in the breadcrumbs, coating them with syrup.
Stir in the plums, cover pan and cook for 5 minutes until plums are soft.
Spoon into dish and serve with whipped cream.

Grapefruit Plum Pudding

Ingredients:

• 140g/5oz Warburtons Toastie fresh breadcrumbs
• 140g/5oz sultanas
• 140g/5oz raisins
• 140g/5oz shredded suet
• 25g/1oz candied peel
• 85g/3oz brown sugar
• 1 grapefruit
• Pinch of salt
• 1 tsp mixed spice
• Pinch of grated nutmeg
• Pinch of ground ginger
• 2 eggs
• 3 tbsp brandy

Mix the suet with sultanas, raisins and candied peel in a large bowl. Stir in sugar, spices, salt, breadcrumbs and the juice and grated rind of the grapefruit. Mix all this together with the beaten eggs and brandy. Put the mixture into a greased 2 pint basin, cover and steam for six hours.

Serve with custard or cream.
Recipe kindly supplied by Mrs Rhiannon of Llandrillo

Tropical Taste

Ingredients:

• 1 pack of Warburtons Pancakes
• Selection of fresh fruits
• Your favourite ice cream
• Maple syrup

Take 2 pancakes and fill with pieces of fresh fruit. Serve with two scoop fulls of ice cream and drizzle with maple syrup.

Ice Cream Delight

Ingredients:

• 1 pack of Warburtons Pancakes
• A couple of scoops of ice cream — your favourite flavours
• A little chocolate sauce

Lightly toast two pancakes and serve them with two scoops of your favourite ice cream. Drizzle with some chocolate sauce and serve immediately (while the pancakes are still warm).

Simple Summer Pancakes

Ingredients:

• 1 pack of Warburtons Pancakes
• Seasonal fruits like strawberries, blackberries, raspberries
• Double cream
• A little icing sugar
• Raspberry or other fruit sauce

Layer the pancakes with a selection of the fruits and freshly whipped double cream. Sprinkle with icing sugar and serve with the fruit sauce drizzled over the top.

Bread and Butter Pudding

Ingredients:

• 6 slices of Warburtons Premium White Loaf
• 50g English butter
• 50g Mixed dried fruit - currants, sultanas, etc.
• 40g caster sugar
• 2 medium eggs (size 3)
• 568ml (1 pint) milk
• Cinnamon (optional)

Spread the slices of bread with the butter and cut into fingers or small squares. Put half into a 1 litre buttered ovenproof dish or individual ramekin moulds. Sprinkle with all the fruit and half the sugar and cinnamon. Top with remaining bread, buttered side up.  Sprinkle with rest of sugar. Beat the eggs and milk thoroughly and pour over the bread. Leave to stand for 30 minutes so that the bread can absorb some of the liquid. Bake in the oven at 160°C/325°F or gas mark 3 for 45 minutes to 1 hour, until set and the top is crisp and golden.

Raisin Loaf with Cinnamon Pudding

Ingredients:

• 4 slices of Raisin Loaf with Cinnamon cut into quarters, diagonally
• 1 medium egg
• 250ml semi skimmed milk
• Butter for greasing

Arrange triangles of bread in a greased ovenproof dish with the points facing up. Beat the egg and milk together and pour over the bread leave to soak for 15 minutes.

Bake for 45 - 60 mins at 170°C/325°F/Gas Mark 3 until set and the top is crisp and golden. Serve hot with fresh cream, ice cream or crème fraiche.

Individual 'Fruit Loaf with Orange' Pudding and Orange Tangy Sauce

This tangy fruit loaf provides a refreshing pudding and is perfect served with a hot orange sauce.

Ingredients:

• 4 slices Fruit Loaf with Orange
• 1 medium egg
• 250ml semi skimmed milk
• Butter for greasing

Take one slice of the bread and tear into small pieces. Fill a greased ramekin dish or dariole mould with the bread. (Use one dish per serving). Continue with the remaining slices of bread.

Beat the egg and milk together and pour over the bread and leave to soak for 15 minutes.

Bake for 45 - 60 minutes at 170°C/325°F/Gas Mark 3 until set and the top is golden. Serve immediately with the hot orange sauce.

Orange sauce:
Mix together 50g butter, finely grated rind of 2 oranges, 1 tbsp plain flour and 25g caster sugar. Squeeze the juice out of the oranges and make up with water to 300ml. Add two beaten egg yolks to the mixture (retain the white), and add to the butter, beat thoroughly. Do not worry if it curdles, it will become smooth as it cooks. Stir the sauce over a gentle heat until it thickens. Just before serving, whisk the egg whites until stiff but not dry and fold into the mixture. Serve immediately.