photo-1513165346838-dae386de16cc
Ulverston's Award Winning Gin Distillery on the outskirts of the Lake District.
Ulverston's Award Winning Gin Distillery

Baked Yoghurt with Jam & Crumble

Baked Yoghurt with Jam & Crumble

Our Afternoon G&Teas have proved popular ever since we launched them. When we all had to go into lockdown we started offering them for Click & Collect and Delivery. Everyone needs to have a treat sometimes, and not just on those special occasions!
When we were first playing with ideas for the AG&Tea we knew we wanted to create sweet treats that also showcased some of the botanicals we use in our gin. Mike & Amy, BoxLA12, helped with some ideas. Mike created a juniper glaze for our scones, which we think is a genius! He also made some amazing crème brûlée with the addition of our Gin Jelly Marmalade.

Included on the menu is Zoe’s Baked Yoghurt. There’s a spoonful of her Homemade Blackberry Jelly Jam (using berries foraged for our Festive Bramble Gin Elixir) on the bottom and a Crunchy Crumble topping with a hint of Cinnamon.

Blackberry Baked Yoghurt with Cinnamon Crumble

Ingredients
230g Condensed Milk
230g Double Cream
290g Greek Yoghurt
1 Vanilla Pod, deseeded
Blackberry Jam

50g Butter
100g Plain Flour
50g Sugar
2 Teaspoons of Cinnamon
Icing Sugar for dusting

Method
1. Preheat the oven to 150.
2. Mix the condensed milk, cream, yoghurt and vanilla together and pass through a fine seive.
3. We use mini ramekins and the recipe fills approximately 14. If you are using average sized ramekins, place 10 in a deep tray.
4. Put a teaspoon of blackberry jam in each ramekin and fill each pot with approximately 70g of yoghurt mixture. Pour enough warm water into the tray to form a bain-marie reaching a quarter of the way up the pots. Bake for 15 minutes until set.
5. Take the pots out of the bain marie, leave to cool and then refrigerate until ready to serve.
6. Preheat the oven to 180°C. Make the crumble by rubbing the butter into the plain flour until it resembles breadcrumbs and stir in the sugar and cinnamon.
7. Spread the mixture onto a baking sheet and place in the oven.
8. Cook for 15-20 minutes, occasionally moving the crumble around so that it cooks evenly.
9. Allow the crumble to cool then sprinkle over the baked yoghurts and finish off with a dusting of icing sugar.

*The Baked Yoghurt is based on Graham Hornigold’s recipe

News Archive

Covid & Face Masks At The Shed

Covid & Face Masks At The Shed

COVID UPDATE & FACE MASKS AFTER JULY 19TH. We have been following the COVID update from the government and the advice from the medical experts and have made a decision about Face Masks at The Shed after the changes in regulations from July 19th. England’s chief medical officer Chris Whitty and chief scientific adviser Sir… Continue Reading

Gold Win at The World Marmalade Awards for Shed 1 Gin!

Gold Win at The World Marmalade Awards for Shed 1 Gin!

Shed Loads of Love Gin Jelly Marmalade won GOLD at The World Marmalade Awards! We popped up to Dalemain House & Gardens in Penrith so Zoe could be presented with her GOLD award for her Shed Loads of Love Gin Jelly Marmalade. “These quirky awards were founded in 2005 by Jane Hasell-McCosh with the initial… Continue Reading

Shed 1 Gin at Downing Street!

Shed 1 Gin at Downing Street!

We met the Prime Minister at Downing Street on Friday, June 29th! The event was to launch ‘Together for Our Planet’, a nationwide campaign in the run up to the UN Climate Summit in November of this year that will encourage small businesses to commit to cutting their carbon emissions. The campaign will celebrate small… Continue Reading

Delivery Partner: UPS