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Some recipe ideas using our products. 

Rice Pudding


100g pudding rice

50g caster sugar

700ml milk

Pinch grated nutmeg

50g mascarpone cheese

Plum & Vanilla Jam


Preheat oven to 150 degrees (fan oven)

Butter a medium sized baking dish

Rinse the rice in water and drain

Combine rice, sugar, milk and nutmeg in a bowl

Pour mixture into the baking dish

Bake for 2 hours, or until set with a slight wobble

Remove from the oven and stir through the mascarpone

Serve with a helping of Plum & Vanilla Jam




Puff Pastry Twists


1 block of puff pastry

50g mature cheddar

Tomato & Chilli Jam



Preheat the oven to 180 degrees (fan oven)

Roll out the pastry on a floured surface, into a rectagle to the thickness of a £1 coin

Spread 2 tablespoons of Tomato & Chilli Jam over half of the pastry

Sprinkle the cheese over the top of the Tomato & Chilli Jam

Fold the plain half over the filled half and slice into 1 inch strips

Take one strip at a time, hold each end of the strip and twist

Place on a baking sheet and bake for 12 minutes until golden brown




Jam Roly Poly


200g self raising flour

100g shredded suet

Pinch of salt

Cold water to mix

Your favourite ‘The Garden Pantry’ jam


Preheat the oven to 180 degrees (fan oven)

Combine flour, suet, salt and a little cold water

Mix to form a stiff dough

Roll out on a floured surface to a rectangle the thickness of a £1 coin

Fold in both long sides and one short side by an inch

Add 3 tablespoons of jam and spread within the folds

Wet the folded edges and roll up from the short side

Brush over the top with a splash of milk and a sprinkle of granulated sugar

Place in the oven for 35-40 minutes until golden brown

Serve with cream, custard or ice cream.

Pear & Chocolate Tart


1 pack short crust pastry (or you can make your own!)

150g butter

150g sugar

150g ground almonds

3 eggs

4 tbsp Pear & Chocolate Jam

1 large pear

Handful of flaked almonds


Pre heat the oven to 160 degrees (fan)

Roll out the pastry on a floured surface to the thickness of a £1 coin.

Line a 23cm loose bottomed tin with the pastry.

Spread the Pear & Chocolate Jam over the base of the pastry.

To make the filling beat the sugar and butter and gradually add the eggs, one at a time.

Then fold in the ground almonds. 

Spoon the mixture over the jam in the pastry case. 

Peel the pear and cut in quarters, then into slices. 

Arrange the slices on top of the tart and press slightly into the batter.  

Top with a handful of flaked almonds. 

Bake for 35-40 minutes until golden brown and cooked through, if it starts to brown too quickly on top cover with foil for the last 10 minutes of baking. 

Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack. 

Rice pudding norfolk jam
Smokey Tomato & Chilli Jam
Raspberry & Amaretto Jam
PEar & Chocolate jam
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