Rosie enjoys dog friendly accommodation in Cornwall

Rosie of Dog Friendly Cornwall adored her time at Polpier

Having planned our extended family pre-Christmas get together at Polpier for some weeks, we were all incredibly excited. The photographs and descriptions had revealed the beautiful house with its manicured lawns, two acres of landscaped gardens overlooking Mevagissey harbour and the sea beyond. We’d seen the beautiful and luxurious bedroom suites, the billiard room, library, hall which doubled as a dance floor. But upon arrival, there was one member of the family who was particularly excited. One member of the family, who is usually excluded from such incredible properties — Rosie, our Newfoundland dog.

Dogs are incredibly welcome at Polpier, and Rosie was as happy as a small puppy when she was able to trot through the hall, explore her very own very large bed and explore the gardens. Despite the luxury and the size, of Polpier it feels very much like a home from home, not least because you are able to enjoy your time there with your canine companion.

The house is of course, immaculate, not a pet hair to be seen, but the fact that Amanda and Richard Hines love dogs is evident in the beautiful paintings, the books (Andy Hughs’ I JackRussell sits in the living room) and a lovely huge dog bed in the kitchen. The gardens were what Rosie loved best. Each morning in the dawn light, we would go out together to explore the pathways around the nursery area, greenhouse and tennis courts. Then we would wend our way back up past the swimming pool and sit and watch the sun come up from the terrace beside the kitchen.

What was also lovely is that Mevagissey itself is very dog friendly. During our stay, we enjoyed a meal in The Sharksfin restaurant, a dog friendly establishment overlooking the harbour. The Ship Inn and Fountain Inn are also good, dog friendly pubs. Many shops had doggy inspired crafts and gifts and some had dog bowls outside. The Lost Gardens of Heligan are five minutes away this is a fascinating and beautiful garden to visit at any time of year. Dogs are welcome on leads and there is also a covered eating area so you can enjoy a dog friendly cream tea.

Watching Rosie playing happily on the lawn, my husband Adam commented that she was as happy and joyful as he had ever seen her.

We all in fact had the time of our lives at Polpier, and it was wonderful that the whole family was very welcome.

Viki, owner of Rosie and editor of

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Christmas Biscuit Recipe

Homemade treats are particularly lovely at Christmas, either to enjoy with your family and friends or as gifts. Property Manager Amanda Craze has shared her favourite recipe for baking delicious vanilla flavoured biscuits. She uses a Lakeland star biscuit cutter as a festive design and, as an expert icer, they really shine in every way. For novices, Amanda has also shared her tips on icing. Making these biscuits is a great fun activity to do with children on a cold winter’s afternoon and they will love creating their own designs.

This recipe will make 24-32 biscuits
Oven temp 170 c, preheated
Baking trays lined with baking paper
Icing bag or squeeze bottle



  • 1/2 teaspoon natural vanilla essence or
  • 1/2 teaspoon of natural vanilla paste
  • 350g plain flour
  • 100g self raising flour
  • 125g granulated sugar
  • 125g salted butter, diced
  • 125g golden syrup
  • 1 large egg

If you prefer you can use alternative flavourings instead of vanilla.

  • Nutmeg – add 1/2 tablespoon of grated nutmeg
  • Cinnamon and Orange – add the zest of 2 oranges and 1/2 tablespoon cinnamon.
  • Ginger – add 1 tablespoon ground ginger.

For icing:

  • 75ml cold water
  • 450g royal icing mix
  • Any food colourings you want to use
  • Any edible glitters, sparkling sugar and decorations
    you choose to use.


1. Lightly beat the egg and vanilla together (if you are using vanilla.)

2. Sift the flours together into a mixing bowl, add sugar and mix well.

3. Rub in the butter using your finger tips until it resembles fine breadcrumbs. If you are using a different flavouring add now.

4. Add the syrup and the egg, mix all ingredients together, kneed lightly to form a dough.

5. Turn out onto a work surface, divide into two and shape into flat discs. (If you are not using dough immediately cover with clingfilm and chill, bring back to room temperature when ready to use.)

6. To roll the dough, place it between two sheets of parchment paper and roll until it is 5mm thick. Transfer the whole sheet of rolled dough still sandwiched between the paper to a baking tray and refrigerate for 20 – 25 minutes before cutting. Repeat for other disc of dough.

7. Cut the dough into required shapes using your chosen cutters. Place evenly on lined baking trays and cook for 14-18 minutes until they turn a golden colour. Remove from oven and carefully lift each biscuit off the tray onto a wire cooling rack and allow to cool totally before icing.


1. Combine icing mix to water, you are looking for a mix that resemble the appearance of toothpaste.

2. Add any colouring to icing you wish to use, or divide icing into bowls and add your chosen colours, mix well.

3. Place icing in an icing bag or squeeze bottle and decorate the biscuits as you wish.

Tips for icing:

When not using your icing cover the surface with clingfilm and refrigerate.

If you are using an icing bag, use one hand to squeeze on the bag and the other to guide the bag.

Practice makes perfect! Practice icing on to a piece of baking paper before you attempt piping on to your biscuits

Place any decorations you are using directly on to wet icing to ensure affix.


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Wishing everyone a very Happy Christmas from the Polpier team.


How to make a Christmas Wreath

Three years ago Elisabeth Anderson combined her life long love of flowers, gardens and design to train as a florist and set up Amamini Flowers. The run up to Christmas is now one of her busiest times, creating beautiful wreaths and decorations for the celebrations as well as giving work shops for those who want to create their own displays.  She has taken time out though to share with us how to make a Christmas wreath.

1) The first step is to either make a wire ring using chicken wire or buy one form a florist supplier. Size is a personal matter, but Elisabeth says, ‘I do think having the door all around the wreath looks better proportionally.’  The wire ring then has to be covered with moss, binding the moss with wire onto the frame.


2) Make assorted posies of your chosen foliage, berries and seed heads. Posies can be all one length or with longer elements within each posy, three to five stems should be enough for each posy.  Elisabeth used blue and Strobus pine, red oak leaves, blue eucalyptus, seeded rose hips and grain seed heads.  She recommends, ‘forage in your garden or the countryside and buy more unusual foliage, berries and seed heads from florists. You need to make at least 34 posies for a 12 inch ring and that is quite a bit of foliage! Look for evergreen ivy and fir type foliage that will last well when cut. Off cuts from your Christmas tree trimmings are a good source too.’  fullsizerender

3) Fix a small loop of sturdy wire to where you want the top of the wreath to be – this is where a ribbon for hanging will be attached. Elisabeth warns, ‘it needs to be very securely held in place, a wreath of moss and foliage is heavy. Then starting where your hanging loop is and in a clockwise direction bind the posies onto the moss frame, overlapping each posy end with another as you go around your wreath thinking about your overall design as you go, this is where creativity and your own personal style comes into play.’

4) Elisabeth wires extra elements to the finished wreaths – below is a selection of three little windfall pomegranates dusted with gold spray. She explains, ‘I like to add elements personal to the client where possible. Cooks often like chilli peppers put into their wreaths or green oranges also look great in a wreath of greens and red details. Flowers can be added in tubes and hidden; I have put red roses for newly married couples. Pheasant feathers are lovely as well for wreaths for the country. When making your own wreath really think about being creative. I am not keen on ribbons and baubles, but there are no rights or wrongs.’


5) Then it just remains to select your choice of coloured ribbon and to hang the wreath. Fortunately, at such a hectic time, they are very low maintenance. ‘I don’t spray foliage with protector,’ says Elisabeth. ‘You can mist wreaths, although I don’t. I have my Autumn wreath happily on my front door now for seven weeks and it looks pretty nice still. Moss keeps things well.’

img_9055Contact Elisabeth Anderson at Amamini Flowers.


Telephone: 07532 169295

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Korean Belly Pork and Peanut Brittle


Peanut brittle is a real childhood favourite and this delicious recipe for Korean pork belly from Buttermilk and chef James Strawbridge is a new twist that everyone will enjoy on cold Autumn evenings. It makes use of one of the tastiest and most economical cuts of pork and we always buy local at Lobbs Farm Shop. Wonderful Cornish cabbage, thinly sliced and tossed in a wok with soy sauce and sesame seeds is also a tasty and healthy side dish.

Peanut brittle is a versatile ingredient to play with in the kitchen. In this dish James used it to add sweetness to a Korean style BBQ sauce and finish the pork belly with some crackling texture. The spring greens and fresh mint work well with a sweet butternut squash mayo and the sticky, spicy and sweet pork. We would also recommend trying this recipe with confit duck or brushed onto chicken wings.


For the Pork:

  • 600g Higher Welfare Pork Belly
  • 2 tbsp Cornish Honey
  • 3 tbsp Rice Wine Vinegar or Mirin
  • 1 tbsp sliced Root Ginger
  • 1 tsp Fennel Seeds
  • 50g Peanut Brittle (available from Buttermilk Kitchen)
  • 5 tbsp Soy Sauce
  • 1 tbsp Gochujang

For the Hot Salad:

  • 75g Sugar Snap Peas
  • 2 Spring Onions
  • 100g Pak Choi or Chinese Cabbage
  • 1 Garlic Clove – nely sliced
  • Juice of 1/2 Lime
  • 25g Peanut Brittle
  • 1 Red Chilli
  • 1 tbsp chopped fresh Mint
  • Pinch of smoked Cornish Seasalt


  1. Prepare the pork belly by removing the rind and marinading the meat with soy sauce, gochujang, honey, root ginger, fennel seeds, and rice vinegar. Leave for at least 4 hours or overnight in a sealed container.
  2. Preheat your oven to 170 ̊C and place the pork in a roasting tin covered with foil, adding a cup of water and roast for 2-3 hours or until tender. Remove your pork from the oven and increase to 200 ̊C.
  3. Then blitz your Peanut Brittle and add to the sauce in a small saucepan, reducing until sticky. Brush the Peanut Brittle sauce back over the pork and roast uncovered for another 20 minutes until caramelised. 4. For the hot salad simply toss the ingredients together in a bowl and cook in hot sesame oil using a wok or large frying pan. Serve the sliced pork belly on a butternut puree and garnish with your salad and more Peanut Brittle crumb.



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Autumn in Cornwall

The departure of one million visitors means Autumn is time for the Cornish to take back their county again, while those of you who are holidaying here can savour the colours and mild temperature and enjoy the attractions more easily. No more having to plan when you travel and avoiding using a motorway on changeover days or worrying about finding a car parking space. Many of the beaches also relax their dog restrictions once the summer is over too.

Watergate Bay in Cornwall, England, UK

Our local attractions of the Lost Garden of Heligan, which you can walk to from Mevagissey, and The Eden Project still buzz with activities, but try exploring further afield. Trebah Garden at Mawnan Smith has a lovely walk through tropical gardens to a tiny beach. Dramatic rolling waves on North Cornwall beaches make a change from South Cornwall’s calmer waters. Fantastic if you are keen on surfing or fancy strolling along Watergate Bay, with breakfast at The Beach Hut or lunch at Jamie Oliver’s Fifteen restaurant, where tomorrow’s chefs are trained.


Lovely St Ives also has a swathe of golden beach, but it is most famous for its artistic heritage. Only about an hour away in Autumn, it is still vital to check websites before visiting. We turned up at Tate St Ives once anticipating fisherman painter Alfred Wallis, only to find an obscure Japanese artist on show. Not the celebration of Cornwall’s culture we were hoping for. Opening times for many places may also have been changed, as illustrated by Tate St Ives being closed until Spring with around town art tours substituted.


Just down the road from Tate St Ives, The Barbara Hepworth Museum and Sculpture Garden is still very much open though. While in an intimate setting at her former home and studio, it is a world class collection of her work with a fascinating history of her life and tragic end. Like so many museums today, it is also family friendly with a Hepworth Family Activity Trail, a great idea which means today’s children have a happier introduction to the art world than those of us with memories of being dragged around galleries.


Throughout Cornwall there is a fantastic collection of museums, including Helston Museum on social history – they also welcome dogs – The National Maritime Museum  at Falmouth and The Royal Cornwall Museum in Truro. They all work hard to provide interesting exhibitions and interactive events that make a first time visit fun and a return visit worthwhile. So no excuse for sad faces if the weather turns and beach time is not an option. Although they do say in Cornwall there is every type of weather every day and as the county with the longest coastline, there will be a beach near wherever you have a day trip.

Cornwall is also increasingly famous for its artisan food and drink producers and the Cornish Winter Fair in Wadebridge on Saturday 19th November is a great family day out. Taste samples at the array of foodie stalls and either treat yourself or start your Christmas shopping at the craft stalls stocked by talented artists of all types. There are plenty of farm animals, including the prime stock show, and you can have a go at milking a (mock) cow or grooming a pony. Entry is free, so you can go for as long or as short a time as suits you without feeling you have to get your money’s worth.

Every budget can be catered for at this time too for those who want to experience the creations of Cornwall’s exceptional chefs. It is easier to get reservations and there are special menus which explore seasonal produce and are very good value for money. In Padstow, Rick Stein’s St Petroc Bistro has three course charity lunches for £12.50, while Michelin starred Paul Ainsworth at No 6 has three course lunches for £26. Fans of Nathan Outlaw should sign up to his Grub Club on line before visiting his Port Isaac Fish Kitchen to find out about special offers and get ten per cent off meals.

Autumn really is a fabulous time here: truly accessible in every way.

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Beehive Bars Cocktail Recipes

Everyone loves a cocktail and particularly one created by Beehive Bars that makes the most of Cornwall’s great artisan spirit producers.

Beehive Bars was set up in the summer of 2014 by Jessica Rowe, aged 34 and Alex Logan, aged 29 – work colleagues at and great friends. Together Jessy and Alex have more than 20 years of working in events and hospitality, so when they were approached by Frugi, the Cornish children’s clothing company,  to run a bar for an anniversary celebration they jumped at the chance; Beehive Bars was born.

The hot weather over the 2014 summer made for great bar building weather and many a day was spent painting, waxing, sanding and hammering with a lot of help from Andy (Jess’s husband) and Nigel (Alex’s dad). The bar is made out of three old oil drums and scaffolding boards that have been nailed together sanded, burnt, and waxed.

Why is it called Beehive Bars? On top of the bar sits two beautiful glass beehive drinks dispensers that will be filled full of cocktails like Limoncello Gin Fizz, Mojito and their signature drink ‘Storm in a Teacup’ which is a Beehive Bars spin on Rum & Ginger.

When they started building Beehive Bars there were four factors that were very important to them.

1. Using local produce where possible. Alex says “There is such a wide selection of drink producers in Cornwall who are crafting such quality products; their reputation’s go beyond the Cornish borders – Tarquin, Aval d’or, Camel Valley, Curio to name just a few! Plus being a Cornish company we also see the importance of supporting fellow Cornish business’s where possible.”

2. Keeping drinks prices reasonable

3. To be creative (Alex loves to make wonderful syrups for the cocktails and Jessy is always hunting for new treasures to go on the bar)

4. Offer great service

Knowing we grow blackberries, apples and Rosemary, Beehive Bars have created three delicious cocktails for us. Wonderful for guests to try when they are staying or for any cocktail enthusiastic to chill out to at home.

Blackberry Cooler


Homemade Blackberry syrup

If you have a large crop of blackberries from a Autumnal picking session and don’t know what to do with them then perhaps this recipe will help. Syrups are so easy to make and are a fantastic way of making some delicious drinks by jazzing up some dusty bottles of booze that have been in the cupboard for a while. Jessy and I have been picking this weekend and managed to pick enough to whip up a batch of syrup.

  • One mug of caster sugar
  • Two mugs of blackberries
  • One lemon squeezed
  • One mug of water
  1. Add all ingredients to a lovely big pan
  2. Bring to the boil over a medium heat and simmer for a couple of minutes
  3. Allow to cool
  4. Blend with a hand blender
  5. Pass through a sieve
  6. Decant into a Kilner bottle (or something similar)

The next bit…. The Cooler

  1. Fill a glass with ice and a few blackberries and a slice of lemon
  2. Add 35mls (an egg cup full) of Curio Gin
  3. 15mls of Chambord (half an egg cup)
  4. 35mls of Blackberry Syrup
  5. And top up with soda.

(Also works with vodka or you could add your syrup to a glass of bubbles!)

Cornish Apple Martini


  • Aval D’or Vodka
  • Knightor Vermouth
  • Polgoon Apple Juice
  • Lemon

1. Put into a shaker

  • Ice
  • 50mls Vodka
  • 25mls Vermouth
  • 25mls Apple Juice
  • Squeeze of ½ a lemon

2. Shake

3. Pour into a martini glass

4. Garnish with a few slices of apple.
(Also works with Gin!)

Rosemary Gin & Tonic


  • Rosemary
  • Curio Gin
  • Cucumber
  • Franklins Tonic
  1. Infuse your favourite gin with some Rosemary from the Garden
    (Leave 2 or 3 sprigs of rosemary in a bottle of gin for a few days)
  2. Put ice, slices of cucumber and a sprig of rosemary into a tall glass
  3. Add 35mls of Infused Gin
  4. Add 120mls of Franklins Tonic

Now in their second year, Beehive Bars offer a completely bespoke service which include cash bars, event drinks packages, simple bar hire, event staffing, cocktail classes, all tailored to the customer’s specific requirements and budgets.

To Contact Beehive Bars
T:01209 313620
M:07582 630989

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A Visit to Cardinham Woods

img_6882Holiday makers to Cornwall dream about beautiful beaches, wide coastal views and historical tropical gardens, but Cardinham Woods is a lovely hidden secret waiting to be discovered.  Set in a lush green valley near Bodmin and imaginatively managed by the Government’s Forestry Commission, the multi-coloured mixed woodland makes a perfect day out for all the family, including dogs.

Explore four winding waymarked walking trails, identifying trees, the remnants of the old mine and clapper bridge across a free flowing stream, using the free ForestXplorer app (available for iOS and Android). Alternatively hire mountain bikes from Trailmunki and take their advice on the best routes for your fitness level through miles of quality single track left by the mining industry.



For children and parents, Badger Forest School and Outdoor Learning is a great introduction to new types of play, adventure and skills, including campfire cooking. They will even teach you how to light your own fire using just a steel and lighter. Great fun as either another holiday activity or for an unusual birthday party.


The woods have a large car park, loos and children’s playground at the entrance, with plenty of seating for picnickers and free barbeques for those who want to create their own feast. Alternatively, try the charming Woods Café, nestled below soaring trees. In winter, they have a roaring fire indoors, while their large outside seating area makes a lovely spot for dog walkers to enjoy cakes and coffee or a cream tea.


We had a lunch of pea soup with feta cheese, followed by sausage rolls made from well seasoned Cornish pork, a seasonal salad and homemade spicy apple chutney. There is a selection of drinks, including local bottled beers, but glasses of tap water are freely available (and the Cornish tap water is very drinkable.) It was an absolute bargain at £5.95 a head – unlike many tourist locations where a catering monopoly is an excuse to rip off visitors. The water bowls for thirsty dogs were appreciated too.

It is so easy to sit and relax at the café that we recommend site seeing and exercising are best taken before a refreshment break. It is a lovely way to end a visit by treating yourself to some fresh homemade food using the best of Cornish produce while chatting about your latest discovery. This is definitely a place which justifies return visits, particularly as the woods reflect the season changes. There are also specially designed activities, with the Autumn Activity Trial now open and a woodland community canvas to display the natural materials you discover on the forest floor.

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Bacon, Egg and Parsley Pie

Our Property Manager Amanda Craze was given this lovely recipe by her Granny, a Cornish farmer’s wife with 11 children. When young, Amanda lived next door to her Granny and was always popping in for tea and the bacon, egg and parsley pie was a firm favourite. Amanda remembers, ‘Often there would be cousins round too, dozens of us, and Granny would feed us all. She was a great one for using what was to hand and often she’d put grated cauliflower in the pie as a filler. With that many hungry mouths, she needed to be inventive. She also made the most delicious coleslaw with whatever vegetables and herbs there were and a clotted cream and vinegar dressing. Unfortunately she didn’t write down a lot of her recipes, there wasn’t the time with no washing machines or dishwashers to help out. Whenever anyone in the family makes this pie it’s always called ‘Granny’s Pie,’ and certainly keeps alive our memories of her.’


Serves 6

Oven temp. 180 c. pre heated

23cm loose bottom flan tin

280g Plain Flour
70g Lard – chopped into small cubes
70g Butter – chopped into small cubes
Pinch of salt
Cold water to mix
Flour for rolling out
Place all ingredients into a large bowl, except the water. Rub in the fat to flour until it resembles bread crumbs. Add enough water to make a pliable dough, cover with cling film and place in a fridge for 30mins.


8 x Eggs – preferably geese eggs if they are available
450g Lean bacon chopped
1 x Large bunch of parsley
Pinch of salt
Beaten egg to glaze


01 Fry the bacon lightly to draw out any water, drain if necessary then leave to cool.
02 Meanwhile roughly chop the parsley.
03 Lightly whisk two of the eggs together, add a pinch of salt and plenty of pepper.
04 Cut 2/3 of the pastry, roll out on a floured surface and line the flan tin leaving an overhang to allow to seal the lid and the bottom together.
05 Place the cooled bacon in the pastry lined tin followed by the parsley and the two beaten eggs. Make six equally spaced indentations in filling and break a whole egg into each one.
06 Roll out the remaining pastry large enough to cover the top of the filled tin, allow an overhang, brush overhang with beaten egg, pinch both pastry overhangs together to seal, make a small hole in the top of pastry lid to allow steam to escape. I crimp my overhangs to seal, but this is not essential.
07 Brush pie top with beaten egg.
08 Place pie on an oven tray and cook for 35 – 40mins. The pastry should be golden and the pie should feel firm when cooked.
09 Allow to cool before serving.


Those who are busy can always use a good quality ready made short crust pastry, but do take the time to relax and enjoy this for lunch, a picnic, or for a traditional high tea.

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Groom’s Speech ideas from Hew Belgrave

We loved this wonderful video showing Hew Belgrave giving his eloquent groom’s speech at his recent Polpier wedding to beautiful Donna. As giving a speech at your wedding can be a scary task for some grooms and it is a pity to let nerves cast a shadow over a day of happiness and fun, we asked Hew to share his top tips.

Hew says, ‘I am not a comfortable public speaker, it’s not something I look forward to, so I found the process rather daunting. The key for me was realizing that this was a unique opportunity to say some things to some people that are far too often overlooked. A chance to thank people, appreciate and also openly talk about how much things have meant to me. Rather than focusing on it as a speech, for me, it was an opportunity. I tried my hardest to keep it to 10 minutes, but even a week out from the wedding it was more like 15 and I shortened a few bits to keep it to the point in the final few days.

Here are some key pointers that helped me write it.
1) Start early – I started writing notes on my phone about 3 to 4 months before the wedding. Constantly adding or removing bits as better bits popped up.
2) If it’s an “in” joke or story, make sure it has context so all the guests understand. I mentioned a court visit with my dad as a low point in our relationship and then forgot to include that it was for a speeding misdemeanour on the day.
3) Thank key people in your life.
4) If you struggle to recite the story as it is too funny – definitely use it! Laughing your way through the day is a great look. The laughter will also put you at ease.
5) Be honest and open.
6) Be brave, we Brits are not the best at talking about emotions and really thanking people. Don’t miss this opportunity.
7) Write it down and stick to it.
8) I read the speech into the voice recorder on my phone and listened back to it. Hearing it back made me realise some bits were too long, others too short.
9) Cross check a few key points with your best man to make sure you aren’t heading for duplications on the day

1) EVERYONE is on your team. You won’t be battling an uninterested audience.
2) Have written prompts or even the whole thing, with key titles and topics in bold.
3) Don’t worry about stopping to check where you are. You spent time writing this speech, so don’t leave bits out.
4) Really look at people when you are talking directly about them.
5) Take it slow and enjoy it.
6) Don’t have too many beers beforehand! The beer after will be one of the best ever!

1) You will miss bits.
2) You will rush it a bit.
3) People will laugh.

The last bit of advice is plan the end thoroughly. By the time you get to it, you will see the end coming and that’s when it can fall apart a bit. My closing statement was, “Finally I would like to raise a glass to those who cannot be here with us, either because they aren’t invited or because they are….. dead”. Now I think everyone agrees there are better ways to close it out.

Most of all enjoy it. I did not expect to enjoy it. But I did. Then you can relax, listen to the other speeches and enjoy them.’

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Queen of puddings recipe


This traditional pudding can be traced back as far as the 17th Century, no doubt because it was made from kitchen staples and would have been a frugal use of old bread and bruised fruit. To stand the test of time though, it has to be made with the best quality ingredients to show how easily to hand basics can be turned into a delicious pudding. We use our local Boddington’s raspberry jam, made in Mevagissey and packed with flavor and free range eggs from Lobbs Farm Shop at the Lost Gardens of Heligan. Baker Tom’s organic white loaf is perfect for plump breadcrumbs and, with Rodda’s rich Cornish milk and butter, it means this is a celebration of the best of the county. Normally the pudding is served in one dish, but we tried it in six ramekins, smarter for a lunch or dinner party and easily packed for a picnic at the beach.



For the base
600ml/1 pint full-fat milk
25g/1oz butter, plus extra for greasing the dish
Finely grated zest of 1 lemon
50g/2oz caster sugar
3 egg yolks
75g/3oz fresh white breadcrumbs – either made by grating or by whizzing the bread in a blender.
225g Boddington’s raspberry jam

For the meringue
175g/6oz caster sugar
3 egg whites

Serves 6
A 1.4L/21⁄2pt oval ovenproof dish that will fit inside a roasting tin or six ramekin dishes.

1. Preheat the oven to 170C/325F/Gas 3 and grease a pie dish or six ramekins.

2. For the base, warm the milk in a small saucepan. Add the butter, lemon zest and the 50g/2oz of sugar, stir until dissolved.

3. Lightly whisk the egg yolks in a bowl. Slowly pour the warm milk into the eggs, while whisking.


4. Sprinkle the breadcrumbs over the base of the buttered dish and pour over the strained custard. Leave to stand for about 20 minutes, so the breadcrumbs absorb the liquid.

5. Carefully transfer the dish to a roasting tin and fill the tin halfway with hot water. Bake the custard in the preheated oven for about 25-30 minutes until the custard has set. Remove from the oven and set aside to cool a little.

6. Gently heat the jam in a saucepan and spoon over the base.


7. Run half a lemon around a large bowl to make sure it is fat free and whisk the egg whites using an electric hand whisk on full speed until stiff peaks form when the whisk is removed. Add the remaining 175g/6oz sugar a teaspoon at a time, still whisking on maximum speed until the mixture is stiff and shiny. Using a metal spoon, cover the base with the meringue.


8. Lower the oven temperature to 150C/300F/Gas 2 and return the pudding to the oven (not in the roasting tin with water) for about 25-30 minutes until the meringue is pale golden all over and crisp.


Queen of Puddings may be served hot or cold and is delicious with Cornish vanilla ice cream or clotted cream.

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