Tasting Notes
We prepared a porridge with sultanas, raisins, cranberry and apple as well as a blackberry and basil fool. On the palate, we tucked into a mango, date and macadamia pudding with brandy custard and sweet and sour plums using tamarind, Chinese five spice, sugar and honey. When we added water a hot buttered croissant with apricot jam appeared before we got flaked almonds, rhubarb and custard crunch as well as hot cross buns and Bramley apple bake. The taste was now pleasantly warm, thick and still lively like a nettle tea with mellow hints of lemon and rounded off by aromatic liquorice.