Recipes

Makes 12 Rhubarb & Custard Muffins For more recipes visit www.trulytreats.com    

These cheesecakes are perfect to pack for a picnic. For more picnic recipes visit: www.tastebudsmagazine.co.uk/recipes

We had some homegrown raspberries and locally sourced strawberries to utilise, so we made this super simple sponge loaf and topped it with cream and the berries. The outcome was absolutely delicious and it would be wrong of me not to share! The Postal Pantry stocks the sugar, flour, baking powder...

Recipe by Jody Spencer, courtesy of Taste Buds magazine. For more recipes using Devon produce visit tastebudsmagazine.co.uk/recipes

Indulgent and unbelievably comforting, this pie is a proper pud, made from organic butternut squash. Autumnal, sweet and perfectly spiced, this pie is delicious served with a generous blob of Eversfield's organic Jersey clotted cream. Serves: 8 Cooking time: 2 hours plus chilling

A delicious Treacle Tart recipe created by Head Chef Adam Little

This chocolate loaf cake is rich and fudgy with a truffle like texture, whilst the peanut butter on top adds a nutty, slightly salty flavour. We think the chocolate and peanut butter work so well together. It tastes to me like the cake version of our favourite Montezuma Butter Nutter chocolate bar...

One heat wave behind us and another on the cards, we’re returning to the safety and comfort of our freezers for some culinary respite. And there’s no tastier way to keep cool than with a bowl filled to the brim with sweet and silky homemade ice cream.  

Full of flaked almonds, dried cranberries and candied ginger, these Florentines are sweet biscuits with a hint of spice and packed full of autumnal flavours. Whilst they may look fancy these are surprisingly robust with a nice crack and crunch to them. Whether you make them as a treat or as a gift...

Looking for the perfect dessert to create at home for a Summer dinner party? Exeter Golf and Country Club's Pastry Chef, Pinky has shared a recipe for a vanilla and white chocolate panna cotta to serve with raspberries and ice cream, or even a drizzle of salted caramel sauce.