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Who are we ?

We are a small family run company with exciting plans and ideas. Working from home in the stunning Wiltshire countryside we are delighted that our liqueurs have been enjoyed throughout the UK and as far away as Japan and the Arctic Circle. In March 2014 Theo Paphitis added his support when we won his Small Business Sunday Award.

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Personalised Labelling

For the ultimate personalised present, all our labels can be personalised at no additional charge, no minimum order or set up fees.

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Recipes & Cocktails

Recipes & Cocktails

If you are looking for inspiration and different ways to enjoy our delicious range of liqueurs, look no further than our cocktail and food recipe pages. Whether you are looking for a long and fruity summer’s sundowner or a warming pudding with a kick, we have a fantastic range of ideas.

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Personalised Labelling

For the ultimate personalised gift why not try our bespoke labelling service. We will produce, at no extra cost, one bottle or more of our delicious liqueurs with your event, corporate or special name on thelabel. There are no set up fees or minimum order for this service.

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Recipes & Cocktails

If you are looking for inspiration and different ways to enjoy our delicious range of liqueurs, look no further than our cocktail and food recipe pages. Whether you are looking for a long and fruity summer’s sundowner or a warming pudding with a kick, we have a fantastic range of ideas.

FIND MORE RECIPES

An Alternative Bread and Butter Pudding

We love an excuse to conjure up a dessert made from leftovers.

At this time of year we always appear to have an abundance of slightly stale hot cross buns from over-zealous purchases during recent (hunger-laced) trips to the local supermarket.

So we were delighted when Mary Harding, a fan of Wiltshire Liqueurs who happens to be a very talented chef, came up with a delicious way to combine hot cross buns with our Blood Orange Liqueur and a variety of other store cupboard goodies. Thanks Mary!

bread and butter pudding

 

**HOT CROSS BUN AND BUTTER PUDDING WITH BLOOD ORANGE LIQUEUR, CARDAMON AND MARMALADE**

 

 

It is important that the hot cross buns are relatively stale for this recipe; otherwise they won’t soak up the custard mixture properly.

 

**INGREDIENTS**

 

300ml double cream

 

600ml milk

 

20 cardamon pods, roughly crushed in a pestle and mortar

 

100ml blood orange liqueur

 

4 eggs

 

1 tsp vanilla extract

 

8 stale hot cross buns

 

4 tbsp marmalade

 

50g soft butter

 

**METHOD**

 

Put the cream, milk and crushed cardamom pods in a saucepan and bring to scalding point. Remove form the heat and allow the cardamom to infuse.

 

Meanwhile crack the eggs into a bowl and whisk in the sugar, vanilla extract and blood orange liqueur. Pass the scalded milk mixture through a sieve to remove the cardamom pods and then slowly whisk it into the egg mixture. Pass this custard through a sieve again to remove any lumps. Set to one side.

 

Cut each stale hot cross bun into three slices and spread each slice with butter and then marmalade. Layer the hot cross buns in an ovenproof dish (approximately 25x32cm). Use the slices with the cross on the top as the top layer. Pour over the custard making sure it covers each layer of bun. Set aside for at least 2 hours to allow the custard to completely soak into the buns.

 

Set oven to 170C/150C fan/gas3. Bake on a low shelf for 50-60mins. There should only be a very slight wobble in the centre when it is done. Allow to stand for 10 minutes before serving. Delicious served with vanilla ice-cream and a shot of blood orange liqueur poured over the top.

 

 

 

For more ideas on cooking with liqueurs, take a look at our recipe page >>

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Wiltshire Liqueur Company,
Henley Lodge, Henley,
Marlborough,
Wiltshire SN8 3RJ

TEL: 01264 731467
info@wiltshireliqueur.com