Bake with
Bonne Maman

For decades the chosen conserve on British breakfast tables, Bonne Maman, has also become a larder staple for the clever cook. Take some inspiration from these delicious recipes, which you can share and enjoy with the entire family.

Apricot Meringue Roulade

Crisp on the outside and gooey in the middle with a rich, creamy fruity filling – this is the perfect summer dessert.

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Serves 6


5 large free-range egg whites
275 g (10 oz) caster sugar, plus
extra for rolling
50 g (2 oz) flaked almonds
Icing sugar, to dust

for the filling

1 x 300 ml carton double cream
4–5 tbsp Bonne Maman Apricot


Preheat the oven to 220°C (fan oven 200°C), gas mark 7. Line a large baking sheet with non-stick baking parchment.

Place the egg whites in a grease-free, clean bowl and using a hand-held electric whisk, beat to stiff peaks.

Add the sugar very slowly with the electric whisk running at full speed until the meringue is stiff and shiny. This will take a good 5 minutes. Spread the meringue mixture onto the prepared baking sheet and level out. Sprinkle with the flaked almonds.

Bake in the centre of the preheated oven for 10 minutes. Reduce the temperature to 170°C (fan oven 150°C), gas mark 3 for about 15 minutes until firm on top but still soft and mallowy beneath.

Remove the meringue from the sheet and allow to cool. Turn out onto a clean sugared tea towel and remove the parchment paper.

To make the filling, whip the cream to soft peaks and spread onto the meringue. Lightly spread over the compote and roll up along the longest edge using the tea towel to form the roulade. Chill, then serve dusted with icing sugar.

* For a lower-fat alternative, whip a 150 ml carton double cream until it just holds its shape, then fold in 150 ml (¼ pint) low-fat Greek yogurt and continue as above.

Recipe taken from Bonne Maman – The Seasonal Cookbook. Published by Simon & Schuster.

Baked Citrus Cheesecakes

The perfect pudding to carry on a picnic. Make and bake the day before, then simply screw on the lids, pop in your basket and off you go! 

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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 (2 oz) golden caster sugar
2 medium eggs plus 1 egg yolk
75ml (3fl oz) double cream
Few drops vanilla essence
300g (10 oz) fresh raspberries 
6 tablespoons Bonne Maman Orange Fine Shred Marmalade
2 tablespoons orange-flavoured liqueur 


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 handle of a wooden spoon. Pop in the freezer for 5 minutes to harden.

Put the lemon zest, cheeses, sugar and eggs in a bowl and beat until smooth. Beat in the lemon juice then gradually beat in the double cream and vanilla. Stir in half the raspberries and divide the mixture between the prepared jars.   

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.

Meanwhile, in a small saucepan, warm the marmalade with the liqueur until melted and smooth. Cool for 1-2 minutes then, using a large metal spoon or rubber spatula, stir the marmalade into the remaining raspberries, taking care not to crush the fruit. Set aside.

Spoon the glazed raspberries on top of the baked cheesecakes and sprinkle with the extra biscuit crumbs. Cover with the lids and keep in the fridge until required. Serve at room temperature. 


* The cheesecakes can be prepared up to 2 days before. Allow at least 15minutes at room temperature before serving.
* Most soft textured fruits can be used in this recipe. Try strawberries, blueberries or chopped fresh mango. The recipe can also be made in a deep 20cm (8inch) tin. Allow an extra 10-15 minutes cooking time. 


Lemon and Wild Blueberry Swirl Cake

A fresh and fruity cake - perfect for a springtime afternoon tea. It's so easy to do, in under 10 minutes it's ready to bake!

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Serves 3


175 g (6 oz) caster sugar, plus extra for sprinkling
3 free-range eggs
200 g (7 oz) self-raising flour
25 g (1 oz) ground almonds
Grated zest of 1 unwaxed lemon
4 tbsp Bonne Maman Wild Blueberry Conserve


Preheat the oven to 180°C (fan oven 160°C), gas mark 4. Line a 900 g (2 lb) loaf tin or a 20 cm (8 inch) round cake tin with non-stick baking parchment.

Place all the ingredients except the conserve into a mixing bowl and using a hand-held electric whisk blend the ingredients together until smooth.
Alternatively, beat with a wooden spoon for 2 minutes.

Spoon into the prepared tin and level with the back of a spoon. Place the wild blueberry conserve into a paper piping bag and snip off the end. Pipe a swirl of the conserve on the top of the cake. Bake on the centre shelf in the preheated oven for about 40–50 minutes until a skewer pushed into the centre comes out clean. Sprinkle with a little extra caster sugar. Cool in the tin for 10 minutes then turn out and leave to cool completely on a wire rack.

* The cooled cake will freeze for up to 1 month. To use, thaw overnight at room temperature.
* If you don’t want to pipe the conserve onto the cake mixture, just drop it from the end of a teaspoon.

Recipe taken from Bonne Maman – The Seasonal Cookbook. Published by Simon & Schuster.