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Do come and see us on our stand at the Manchester Cake and Bake Show, there’ll be new recipes available, designed especially for our delicious range of marmalade and conserves plus some brilliant hints and tips on how to put your Bonne Maman jars to best use when they’re empty. And a special price offer for a delightful gift pack, containing the Bonne Maman Seasonal CookBook with over 80 delicious sweet and savoury recipes and six mini jars of your favourite conserve.

France’s most iconic little cake, la Madeleine, is also becoming one of the UK’s favourites and publishers Hachette have put together a great little book featuring 30 illustrated recipes inspired by Bonne Maman’s delectable shell-shaped sponges. As part of their ‘Best Loved Brands’ recipe series, ideas range from a chic ‘Iced Mocha Cake’ to a fun ‘Make Your Own Trifle’ for kids, and each one is scrumptious! Costing £2.99 the book will be on sale in newsagents and branches of WH Smith from 17th April.

Prep Time – 10 minutes
Serves 6 to 8

200g good quality dark chocolate
200ml condensed milk
1tbsp butter
2 to 3 drops (to taste) of cook’s peppermint oil
1 bag Bonne Maman La Madeleines

1. Melt the chocolate in a heatproof bowl over a pan of simmering water.
2. Remove the bowl from the heat and stir in the condensed milk, butter and peppermint oil. Stir well until thoroughly combined and place in a pretty serving bowl or dipping bowl/platter if you have one.
3. Surround with Bonne Maman La Madeleines – dip and enjoy!

Stockists for La Madeleine include: Waitrose, Sainsbury’s, Tesco, Ocado, Booths and selected NISA branches [other Bonne Maman cakes available: La Madeleine with Milk Chocolate, Le Petit Chocolate and Le Petit Coconut]

The perfect pudding to carry on a picnic and a lovely way of using and re-using empty Bonne Maman jars. Make and bake the day before, then simply screw on the lids, pop in your basket and off you go!

Serves 6

40g (1½ oz) butter, melted
6 digestive biscuits, crushed into crumbs
Grated zest and juice of ½ lemon
250g tub mascarpone cheese
100g (3 ½ oz) full fat soft cheese
50g (2oz) golden caster sugar
2 medium eggs
1 egg yolk
75ml (3fl oz) double cream
Few drops vanilla essence
6 tablespoons Bonne Maman Three Fruit Marmalade
2 tablespoons orange-flavoured liqueur
450g (1lb) fresh raspberries

1. Preheat the oven to 140C (fan oven 120), gas 1. Stir the melted butter into the biscuit crumbs and stir until evenly combined. Set aside 2 tablespoons of the crumbs and divide the remainder between 6 clean Bonne Maman jars and press down lightly over the base with the end of a rolling pin. Pop in the freezer for 5 minutes to harden.

2. Put the lemon zest, cheeses, sugar and eggs in a bowl and beat until smooth. Beat in the lemon juice and finally, gradually beat in the double cream and vanilla.

3. In a small saucepan, warm the marmalade with the liqueur until melted and smooth. Using a large metal spoon or rubber spatula, stir the marmalade into the raspberries, taking care not to crush the fruit.

4. Set aside about 30 raspberries for decoration and divide the remainder between the jars, pressing down slightly onto the biscuit base. Finally spoon the cheesecake mixture over the raspberries.

5. Place the jars in a roasting tin with enough hot water to come about 2.5cm (1inch) up the sides of the jars. Bake in the oven for 30 minutes or until very lightly set. Turn off the oven and leave the cheesecakes in there until cold. Cover with the lids and keep in the fridge until required.

6. When ready to use, scatter the reserved raspberries on top of the baked cheesecakes and spoon over the extra biscuit crumbs. Serve at room temperature.

This delicious recipe for a simple, elegant picnic dessert is made with Bonne Maman Three Fruits Marmalade, a tangy, fresh-tasting conserve made from the finest oranges, lemons and grapefruits. Ideal for breakfast tables summer or winter on toast or crusty bread and a tasty addition to many dessert recipes. Or try one of three other marmalades in the Bonne Maman range - Lemon, Mandarin or Bitter Orange.

As well as the Cake and Bake Show in April, Bonne Maman will also be at three Foodies Festivals this summer. Each show is a three-day celebra-tion of food, drink and foodie entertainment and well worth a visit. Come and see us at:

We’ll be showcasing and sampling our delectable biscuits and cakes [including a new variety] and offering for sale, with a bag of Madeleines, a new version of our popular reusable shopping bag!

Our friends at Foodies Festivals are running a two-for-one ticket offer on the regular day tickets.
Visit www.foodiesfestival.com or ring 0844 9951111 and use the code: BM241 in the offer box. The offer is open until two weeks before the start of each show.


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