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Enjoy an indulgent afternoon tea with friends!
Recipe by BerryWorld (


Strawberry and rhubarb crumble


500g (1lb 2oz) rhubarb

100ml (3½floz) water

100g (3½oz) golden caster sugar

1 tbsp Stones’ Ginger Wine

250g (9oz) BerryWorld strawberries

75g (2¾oz) butter

175g (6oz) self-raising flour

60g (2oz) Demerara sugar

½ tsp ground ginger

1 Crunchie bar, crushed

1 Preheat the oven to 180ºC/Gas Mark 4. Trim and cut the rhubarb. Place half of it in a saucepan with the golden caster sugar, the water and the ginger wine and simmer gently until syrupy.

2 Halve the strawberries, then place all the fruit and rhubarb syrup into a baking dish.

3 To make the crumble, put the butter and flour into a bowl and rub with your fingers until it resembles breadcrumbs. Stir in the sugar, ginger and the crushed Crunchie bar and sprinkle generously over the fruit.

4 Bake for 30 minutes until golden and bubbling.

TIP You can bake this crumble in individual ramekins. Reduce the cooking time by around 5 minutes.

Leave out the sherry to go booze-free!

Walnut, sherry & honey semifreddo


olive oil, for greasing

4 medium free-range eggs,


1½ tbsp Pedro Ximénez sherry

100g (3½oz) caster sugar

325ml (11floz) double cream

85g (3oz) walnut halves, plus a

handful to serve

1 tbsp dark honey, plus extra for


1 Grease a 450g (1lb) loaf tin with olive oil and line with enough clingfilm that it hangs over the sides.

2 Place the egg yolks, sherry and sugar into a small bowl. Tip the egg whites into a separate large, clean and dry bowl and pour the cream into another large bowl.

3 In a small frying pan over a medium heat, toast the walnuts until lightly browned, then remove from the heat and crush lightly with the end of a rolling pin while still in the pan. Stir through the honey; it will fizz a little, but make sure it coats the walnuts well.

4 Beat the egg whites to stiff peaks with an electric whisk.

5 With the same whisk, beat the egg yolk mixture until thick and forming a ribbon trail. Then, again with the same whisk, whip the cream to soft peaks.

6 With a large metal spoon, fold the cream into the egg yolk mixture, then gently fold in the egg whites until combined.

7 Stir through the honeyed walnuts and spoon into the lined loaf tin, right to the top of the tin. Loosely lay a sheet of clingfilm over the top, then cover with a sheet of foil.

8 Place in the freezer for a minimum of 5 hours before serving; it will keep in the freezer for up to 3 months.

9 To serve, toast a handful of walnut halves in a small frying pan over a medium heat and allow to cool a little. Turn out the semifreddo, peeling back the clingfilm and lift onto a board or platter. Top with toasted walnut halves and a good drizzle of dark honey.

Yemas del Tajo

SERVES 12-16

150ml (5floz) water

100g (3½oz) caster sugar

pared zest of 1 unwaxed lemon

1 cinnamon stick

12 medium free-range egg yolks

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About Baking Heaven

Cream or jam first? It's a hotly debated topic in the baking world and one that often divides afternoon tea lovers! Whatever your preference, we've got a selection of delicious scones and quintessentially British cakes and bakes for you to mix and match. You'll also find brilliant breakfast inspiration with flavours from around the globe, posh tarts for entertaining, homemade pizza dough step-by-step and plenty of seasonal cakes, biscuits, puddings and teatime treats to keep you busy – get your copy now!