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Vanilla & Lavender Scones

LittlePod is based in East-Devon, so scones are a must-have recipe for the website (we advise cream-first, jam second, of course!) accompanied by a pot of tea. We enjoyed these lavender infused scones for our first anniversary tea party at the Chelsea Physic Garden in 2011.

 

Hints

  • Video: Steak with Vanilla Sauce

    Chef Dave Buchanan, PlatinuMeats, cooking a Mey Select Rib-Eye Steak with a LittlePod Vanilla & truffled honey dressing.

     

     

  • Video: Splitting Pods

    Dave Buchanan demonstrates the best pod splitting techniques.


Recipes

Need some inspiration for experimenting with your pods, extracts and pastes? These recipes are tried and tested LittlePod favourites. Navigate the pages using the numbers below, or submit your own recipe to help us build our list!

Chantal's Chai Tea Cake

  • Time: 1 hour - 1 hour and a half
  • Complexity: easy
  • Serves: 12

A light, fragrant cake, topped with vanilla frosting, supplied by Food Blogger Chantal Hintze.

Chocolate Cake

  • Time: 40mins
  • Complexity: very easy
  • Serves: 12

A simple chocolate cake, which can be decorated to impress. Perfect to share with family and friends.

Vanilla Pancakes

  • Time: 50 mins
  • Complexity: very easy
  • Serves: 6

Add a touch of luxury to your pancakes with a squeeze of real vanilla.

Tom's Bread and Butter Pudding

  • Time: 15 minutes to make, then 90 minutes to stand and cook
  • Complexity: easy
  • Serves: 6

Tom's Bread and Butter Pudding

An easy to make, hearty dessert that everyone can agree on.

Annabel's Real Vanilla Ice Cream

  • Time: 1 Hour
  • Complexity: very easy
  • Serves: 6

It’s the unparalleled smooth, unctuous and velvety consistency of this ice cream that makes it so compellingly addictive, heady with the scent of top quality vanilla, and a world apart from bought ice-cream. It is quite unlike custard-based ice creams in texture. It’s also very quick and easy to make, needing no ice cream machine, nor any stirring mid-freezing, and can be made and frozen in the same bowl saving time on washing up. Being very soft set, it can also be ever at-the-ready as it needs no advance time out of the freezer before serving and can be scooped out immediately, very useful and one less thing to have to think about! It melts faster than most ice creams though, so put it in back in the freezer in between first and second helpings of pudding! This makes a great dinner party pudding served upturned on a smart plate with sparklers and drizzled with Pedro Ximenez, rich chocolate sauce or a fruit compote. You can also add anything you like to this umbrella recipe mixture when you stir in the vanilla: shards of honeycomb, elderflower cordial and gooseberry compote, crushed pistachio meringues and Kirsch soaked Morello cherries, stem ginger and dark chocolate chunks in syrup, Armagnac-soaked prunes, swirls of homemade marmalade or lemon curd, a shot of espresso, swirls of raspberry, blackberry or mango coulis... Or use cream infused with cardamom or mint leaves, for example. Although anything with a high water content, such as fruit, will form small ice crystals and alter the scoopability!

Makes 1 pint, which feeds 6 as a pudding or 12 if the ice cream is accompanying something else decadent! The recipe doubles up perfectly.