Posted in Strawberry Conserve

French Toast stuffed with Strawberry Conserve & Custard

This French Toast is the ultimate morning treat. The jam filling is a lovely surprise and using custard for the eggy coating adds a bit more luxury to the breakfast. Try with our other jams and you can add cinnamon or icing sugar for an extra garnish.


(serves 2)



  1. Prepare your bread by cutting into thick slices approximately 2” thick. Then using a small sharp knife cut an incision into the bread from one side so that you can place a tablespoon of jam into the middle.
  2. Next beat your eggs and combine with sugar and custard in a shallow bowl. Coat the bread evenly in the rich egg mixture and then cook for 2-3 minutes each side in a non-stock pan until golden in colour.
  3. Serve with Cornish Clotted Cream, fresh fruit and extra jam.


Posted in Strawberry Conserve

Jam n’ Cream Biscuits

These ‘not so little biscuits because I used a rather large cookie cutter’ are SO easy to make and look amazing! Feel free to use your own biscuit recipe if you have a personal favourite.








(makes 16 biscuits)


For the biscuits

  • 250g butter, softened
  • 140g caster sugar
  • 1 egg yolk
  • 2 tsp of vanilla extract
  • 300g plain flour

For the cream filling


Biscuit Method

  1. Whisk butter with sugar in a mixing bowl until light and fluffy. Then stir in the egg yolk along with the vanilla. Beat briefly.
  2. Sift in the flour and mix with hands until well combined. Knead gently until smooth and transfer to fridge for 30 minutes.
  3. Preheat the oven to 180 degrees, lay out some baking paper onto a baking tray.
  4. Roll the chilled dough out to roughly £1 thickness – the thicker they are, the trickier they are to eat… plus they will cook quicker if they are thinner!!
  5. Cut out all the biscuits, then use the end of a piping nozzle – or a small round cutter to remove the middle of HALF of the biscuits.
  6. Bake for 15 minutes. Keep an eye on them, you may need to turn them if your oven decides to cook each corner at its own pace.


  1. Whisk butter icing sugar and vanilla until pale and fluffy. You can cover the bowl with a tea towel to prevent icing sugar from covering your kitchen and entire outfit.
  2. Place into a piping bag for easier depositing onto biscuit. We piped lots of small dots around the edge. img_9580-e1515512324262.jpg
  3. Now transfer the strawberry jam into a piping bag, we recommend using a piping bag for this as the jam could go everywhere! Using a nozzle with a big enough hole for the strawberries to get through.
  4. There you have it! Enjoy, BB x