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Vanilla Elderflower Lemonade

by | Aug 27, 2026

Ingredients:

1 litre sparkling water
150ml fresh lemon juice
75g caster sugar
2 tsp Vanilla Mart Paste
100ml elderflower cordial
Ice
Lemon slices

 

Method:

  • Mix the lemon juice, caster sugar and Vanilla Mart Paste until the sugar dissolves.
  • Add the elderflower cordial and stir well.
  • Pour into a large jug filled with ice.
  • Slowly add the sparkling water and stir gently.
  • Serve chilled.

Vanilla Peach & Raspberry Granita

by | Aug 27, 2026

Ingredients:

4 ripe peaches
150g fresh raspberries
80g caster sugar
250ml water
Seeds from 1 Vanilla Mart Vanilla Pod
1 tbsp fresh lemon juice

 

Method:

  • Place the water, sugar and seeds from the Vanilla Mart Pod in a saucepan.
  • Heat gently until the sugar dissolves, then allow to cool.
  • Peel and roughly chop the peaches.
  • Blend the peaches, raspberries, lemon juice and cooled vanilla syrup until smooth.
  • Pour into a shallow freezer-safe container.
  • Freeze for around 4 hours, scraping with a fork every 45–60 minutes to create fine ice crystals.
  • Serve in chilled glasses or bowls.

Vanilla Blackberry & Almond Traybake

by | Aug 27, 2026

Ingredients:

200g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
50g ground almonds
2 tsp Vanilla Mart Extract
150g fresh blackberries
40g flaked almonds
2 tbsp icing sugar, for dusting

 

Method:

  • Preheat oven to 180°C and line a rectangular baking tin.
  • Beat the butter and caster sugar until pale and fluffy.
  • Add the eggs one at a time, followed by the Vanilla Mart Extract.
  • Fold in the flour and ground almonds.
  • Spread the mixture evenly into the prepared tin.
  • Scatter the blackberries and flaked almonds over the top.
  • Bake for 30–35 minutes until golden and a skewer comes out clean.
  • Allow to cool before cutting into squares.
  • Dust lightly with icing sugar before serving.

Vanilla Custard Eton Mess

by | Aug 14, 2026

Ingredients:

400ml thick vanilla custard
150ml double cream
1 tsp Vanilla Mart Paste
4 meringue nests, roughly crushed
200g fresh strawberries, chopped
100g fresh raspberries
1 tbsp icing sugar

 

Method:

  • Whip the double cream with the icing sugar until soft peaks form.
  • Gently fold in the Vanilla Mart Paste.
  • Spoon the vanilla custard into a large serving bowl or individual glasses.
  • Add layers of whipped vanilla cream, crushed meringue and fresh berries.
  • Repeat the layers until the glasses are filled.
  • Finish with extra berries and crushed meringue.
  • Serve immediately for the best texture.

Vanilla Custard Brioche Bake with Blueberries

by | Aug 14, 2026

Ingredients:

6 brioche rolls, torn into pieces
400ml whole milk
200ml double cream
3 large eggs
75g caster sugar
Seeds from 1 Vanilla Mart Vanilla Pod
150g fresh blueberries
2 tbsp demerara sugar

 

Method:

  • Preheat the oven to 180°C and grease a baking dish.
  • Arrange the brioche pieces and blueberries in the dish.
  • Whisk together the milk, cream, eggs, caster sugar and seeds from the Vanilla Mart Vanilla Pod.
  • Pour the mixture evenly over the brioche.
  • Leave to stand for 15 minutes to allow the brioche to absorb the custard.
  • Sprinkle with demerara sugar.
  • Bake for 30–35 minutes until golden and softly set.
  • Allow to cool slightly before serving.

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