Date Pudding with Whisky Marmalade

DessertServes 6

Few things are as comforting as a really great pudding and this recipe from Masham based Rosebud Preserves ticks all the boxes. Made using their Seville Orange Marmalade with Whisky for an extra kick, this dish is perfect for a weekend treat served with lashings of cream
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Yorkshire Blue Beef with Yorkshire Blue and Whiskey Sauce

Main courseServes 4

# Heat 1 tablespoon oil in griddle pan, cook steaks but keep underdone, take out and keep warm. # Put in chopped shallots and cook slowly, do not colour. # Add whiskey and flambé. # Extinguish by adding white wine and reduce by a third. # Add chicken stock and reduce by half. # Add double cream and reduce. # Take from the heat, put diced cheese into sauce and allow to melt. # Meanwhile cut potatoes into quarters diced. # Fry in 1 tablespoon oil and 1oz butter until cooked and golden brown, when cooked, remove most of fat, and rubbed thyme and season. # At the same time melt 1oz butter. # Sweat crushed garlic, add green beans and reheat, season. # Serve the steaks over the green beans. # Pour the sauce over the steaks and potatoes.

Fiona’s Cranachan

DessertServes 4

Toast the oatmeal/rolled oats under a hot grill for about 2 minutes. Whip the cream until thick and stir in the honey and malt whiskey. Add the raspberries and fold in the toasted oatmeal and spoon into small glasses.