Serving Suggestions

Vintage Kitchen Chutney Drizzles can be used with anything that you’d usually add some Chutney.

They’re each a tangy, sweet and sour sauce that make your mouth tingle and which wake up your taste buds. Delicious with cheese, charcuterie, with pies and savoury pastries, dunked at with potato wedges or fried chicken. Use them as no oil salad dressings or serve as a plate dressing swirl beneath pâté.

Vintage Kitchen MINIS are designed to travel with you, on picnics, to barbecues, to keep in your desk drawer or car glove compartment, you’re never far away from a MINI jar of fabulous flavour.

We love Spiced Apricot Drizzle with cool Greek Yogurt and a scattering of almonds and berries for breakfast

Our Jams are all obviously welcome on the breakfast table, sandwiched in a cake or bubbling in a tart As the weather turns, try them hot as a base for a sponge pudding or if you’re feeling fancy, as a filling between delicate crispy macarons

Vintage Kitchen Bakewell Pudding

Prep 10 min

Cook 30 min

Serves 4

One jar of Vintage Kitchen Bakewell Jam

100g softened unsalted butter, plus extra for greasing

100g golden caster sugar

2 eggs

½ tsp almond extract

50g plain flour

100g ground almonds

A pinch of salt

2 tbsp flaked almonds

Cream or custard, to serve

Heat the oven to 180C (160C fan)/350F/gas 4, and grease a small baking dish.

In a bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the almond extract.

In a second bowl, mix the flour, ground almonds and salt, then gradually fold these dry ingredients into the butter mixture, until everything is well combined.

Spread the Vintage Kitchen Bakewell Jam evenly over the base of the greased baking dish. Pour the almond batter evenly over the top and smooth out with a spatula. Scatter over the flaked almonds, then bake for 30–35 minutes, until golden and set.

Serve warm with lots of cream, custard, ice cream or any combination of either.