Summer Berry Crumble 

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What you’ll Need: 🗒️ ⠀

½ cup S&W Maple syrup

¼ cup corn flour 

1 cup oats 

½ cup shortbread biscuits, crumbed 

½ cup white chocolate chips

500g frozen berries 

200 ml cream 

METHOD

  1. Preheat oven to 200 C
  2. Mix S&W Maple syrup and corn flour together and combine in a bowl with frozen berries. 
  3. Dish into ramekins and cook in the oven for 10 mins.
  4. Mix oats, shortbread and whit chocolate chips in a small bowl.
  5. Remove from the oven and add more berry mixture, then top with oat mix.
  6. Cook for further 15 minutes until the berry mixture bubbles through. 
  7. Remove from the oven and cool for 5 mins. Serve hot with cream or ice-cream

Marinated Sunmuscats in Jasmine Tea Parfait with Dried Figs and Greek Yoghurt

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What you’ll Need: 🗒️ ⠀

½ cup Sunbeam Sunmuscats

1 cup Angas Park dried figs 

1 tsp lemon zest

1 tsp honey

2 cups boiling jasmine tea

200g Mundella Greek yoghurt

1 tsp cinnamon 

½ cup ginger biscuits 

METHOD

  1. Add Sunbeam sunmuscats, Angas Park figs, honey and lemon zest to a small bowl and pour hot jasmine tea to cover ingredients, leave to marinate for an hour.
  2. Separate liquid from fruit pouring into a small saucepan. Place on low heat and cook until the liquid is reduced by half.
  3. Mix Mundella greek yoghurt with cinnamon and crush ginger biscuits into crumb.
  4. Layer yoghurt, fruit bowl and drizzle fruit reduction over the dish. Top with ginger biscuit crumbs.