Ampleforth Apple and Yorkshire Hedgerow Blackberry Crumble Creme Anglaise

DessertServes 2

Compote

# Peel and core the apples and chop roughly. # Place in a saucepan with the sugar and cover with a lid, cook until softened, then add the blackberries and stir.

Crumble Topping

# Place the dry ingredients into a bowl and rub in the butter until a crumble texture is reached. # Put the compote mix into a suitable baking dish, cover with the crumble topping and bake in the oven at 180°C for approximately 20-30 minutes.

Crème Anglaise

# Bring the milk, cream and vanilla pod to the boil. # Whisk the sugar and egg yolks together until light and fluffy. # Slowly pour in the hot liquid constantly stirring. # Pour the mix back into the pan and gently heat, constantly stirring until the mixture thickens. # Sieve into a suitable pouring jug.

Hot Toddy with Blackberry Whisky Liqueur

DrinkServes 1

1. Heat the water and add the sugar and mix until dissolved 2. Add the sugar and water mixture to the Bramble Whisky Liqueur 3. Stir, add in the slice of lemon studded with cloves and a sprinkle of cinnamon 4. Make sure to serve in a hot, heat proof glass (wash out with hot water before serving)

Dark Chocolate Cake with a Blackberry jam middle

DessertServes 12

Pre Heat your oven to 170C (Not fan) Combine all the cake ingredients in a mixing bowl and beat together until a smooth batter is formed. Grease and line 2x 20cm Circular cake tins and pour in the batter spitting equally between them both, place in the oven and cook for 20-25 mins or until a cooked. (mention how to test this if you are with the other cakes) Leave for a few mins then remove from the tins and allow to cool on a cooling rack. When the cakes are cooked whip the double cream until firm. Add in the icing sugar jsut at the end of whipping. Firstly spread the jam generously over one of the cakes, followed by the cream. For a bit of extra luxury scatter in the chocolate chips if using the place the second cake on top.