Dark Whisky Marmalade Bread and Butter Pudding (Serves 4)


3-4 thick slices of bread (use Brioche if you want to be fancy) 

1/4 cup Black Horse Dark Whisky Marmalade 

15g sugar

450ml milk

2 eggs

ground Nutmeg


Heat oven to 180C.

Butter the bread and spread with marmalade (as much or as little as you like), cut bread into strips and arrange, buttered side up, in layers in a greased ovenproof dish, sprinkling between layers with sugar.

Heat the milk, but do not allow it to boil (on stove top or in the microwave).

Whisk the eggs lightly and pour the milk over, stirring all the time.

Strain the egg mixture over the bread and sprinkle with Nutmeg. 

Let the pudding rest for 1/4 of an hour before baking in the centre of the oven for 30-40 minutes, until set and lightly browned.


Chicken and Mango Chutney Curry (Serves 4)

1 large brown onion, halved and thinly sliced

1 tblspn olive oil

1-2 tspns curry powder (depending on how hot you like it)
1 cup chicken stock

500g chicken breast fillets, thinly sliced

2 tspns cornflour

2 tlbspns Black Horse Mango Chutney plus extra to serve
1/2 cup natural yogurt
Heat oil in a medium saucepan and add onion. Cook over medium heat for 5 minutes or until onion is soft. Stir in curry powder to taste and cook for another minute.

Add the chicken and stock. Cover and simmer for 10 minutes or until the chicken is cooked. Remove from the heat and allow to cool slightly.

In a small bowl, mix the cornflour with 1 tspn of water, then blend in the mango chutney and yogurt.  Gradually add the blended mixture to the curry, stirring in well after each addition. Return to a low heat and cook for 5 minutes, making sure it doesn't boil.

Serve with steamed rice and an extra dollop of Black Horse Mango Chutney.

Black Horse Jam Buns

2 cups self raising flour
125g margarine or butter, diced
1/2 cup caster sugar
1/4 tspn vanilla essence
3-4 tlbspns milk
1 egg, lightly beaten
Black Horse Jam (any)
extra caster sugar
Lightly grease baking trays and line with baking paper. Heat oven to 200C.
Sift flour and add margarine or butter. Lightly rub the into the flour, using fingertips until it looks like fine breadcrumbs. Stir in sugar and vanilla. Using a round bladed knife, stir in the egg and gradually add milk for a soft, sticky dough.
Put teaspoons of the mixture on the prepared trays - leave room for spreading. With a floured finger, indent the middle of each bun. Spoon a little jam into each indent and bring the mixture around it.
Sprinkle buns with extra sugar and bake in oven for 12-15 minutes until a light golden brown. Cool on wire rack.

Fruity Beef Casserole (serves 4)

1kg stewing beef
1 tblspn oil
2 brown onions
2 carrots, cut into slices
1 parsnip, cut into slices
2 cloves garlic, crushed
1 tlbspn plain flour
1/2 cup Black Horse Spicy Tomato Chutney
1 tlbspn tomato paste
1/4 cup lemon juice
1 cup stock
1 x 400g tomatoes
salt and pepper
Heat oven to 160C.
Brown beef in oil, in two batches. Transfer to casserole dish. Fry onions for 2-3 minutes until soft. Add flour, garlic, carrot, parsnip and tomato paste and cook for one minute. Add stock, lemon juice, chutney, tomatoes, salt and pepper. Place with beef in casserole dish and cook in oven for two hours. Serve with mashed potato and steamed broccoli.