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The magical tastes of Ambrosia have been lovingly made among 1917 1932- the rolling hills and friendly cows of Devon since 1917, so throughout 1937 2017 we’re celebrating Ambrosia’s 100th birthday!
Alfred Morris would be proud that, since he created Ambrosia Ambrosia Creamery New Successes, in 1917, his commitment to Opens its Doors! and a Growing Range quality, delicious flavour, Alfred Morris opens his new dried milk factory in In 1932 Ambrosia introduces tinned cream to the market, it and supporting local suppliers, Lifton, Devon - calling it Ambrosia, meaning “Food quickly becomes a leading brand. 1937 sees the launch of from the Gods”. The first product is a dried milk for Ambrosia Creamed Rice Pudding, which has remained a flagship is as central to Ambrosia as it infants, although one of the earliest orders is from product to the present day. Alfred dies in 1936 passing on the always was. And we’re proud the War Oce to help feed soldiers in WW1. business to his son Oscar. of all our colleagues who carry that tradition on today, making our delicious products with the same love, care and attention that their forbears have for 100 years!
As part of the birthday 1980 2003 celebrations we have created a new recipe book. Our Foodservice Executive Chef Mark Rigby has chosen his favourite recipes which use the delicious and versatile Ambrosia products. New Technology, Ambrosia Acquired New Products! by Premier Foods Tweet or Instagram us Investment in new equipment allows After changing owners several times, Ambrosia Ambrosia custard to be sold in convenient is finally acquired by Premier Foods where it @premierfoods_FS and tell us what cartons as well as cans for the first time, low remains one of Premier’s biggest brands to this your favourite Ambrosia dish is. fat rice pudding is also added to the range. day, with Ambrosia Rice and Custard products remaining a mainstay of the company’s range. 1939 1956 1969
Joining the Spreading Made in War Eort! the Word Devon Ambrosia plays its part in World War II, by sending its dried As restrictions lift after the war, demand for luxury Ambrosia launches the first canned Devon Custard, milk for ‘National Dried Milk’ scheme to feed children during products increase, Ambrosia places its first ever it quickly becomes a brand leader. One of its main rationing, when many mothers were working in factories. advert featuring Creamed Rice Pudding. To keep selling points is that it is made in Devon using local Working with the War Oce, Creamed Rice Pudding is pace with demand a new larger factory is built on milk, this fact later becomes immortalised in the included in Red Cross food parcels for prisoners of war. the original site at Lifton. slogan ‘Devon knows how they make it so creamy’.
2009- 2015 2016 2017
New Products, An Exciting Year 100 Years of Ambrosia, Flavours and Pots! for Ambrosia 100 Possibilities! Launch of Mini Custard and Ambrosia launches its new deluxe As Ambrosia reaches its centenary year it Rice for the first time alongside custard - Ambrosia’s most luxurious can reflect on a proud history and look new, modern flavours and custard yet. The brand also goes into convenient new pots. the freezer for the first time with the forward to another exciting 100 years - launch of Ambrosia Frozen Custard! the future looks happy for Ambrosia! 4 Crumble Tart
For this recipe we use shortcrust pastry which Serves Preparation Cooking can be used in both sweet and savoury dishes. This is a more forgiving pastry than sweet, in 20 35 10 Minutes Minutes terms of its handleability.
Ingredients C kin Method • 500g McDougalls Pastry Mix 1. Roll out the McDougalls Shortcrust Pastry Mix (made as per instructions on pack) into 2 rounds, approx 3mm thick.
• 1kg Rhubarb 2. Line 2 pre-greased tart cases with the pastry and then doc the base with a fork. • 100g Soft Brown Sugar 3. Pre-heat the oven to approx 170oC. • 300g Ambrosia Custard 4. Cover the pastry with cling film and rest in the fridge • 400g McDougalls Crumble Mix for at least 15 minutes. • Icing Sugar to dust 5. Remove from the fridge and bake blind for 15 to 20 minutes (see Hints & Tips), then allow to cool. 6. In a large pan, mix the rhubarb and sugar, warm through Hints & Tips until the fruit starts to soften, then allow to cool. There are a number of ways to bake blind; a simple technique is to 7. Place the rhubarb mix into the pastry cases, top with ppressress foil into the pastry, taking the foil a layer of Ambrosia Custard and then the McDougalls over the edges; the foil then prevents Crumble Mix and bake at 170oC for approx 15 minutes the pastry from moving and shrinking, or until golden brown. as it bakes and firms up in the oven. Once firm and part baked, remove 8. Serve warm, dusted with icing sugar. from the oven, remove
the foil and allow to cool Allergens: Wheat, Barley, Eggs and Milk. (Please check all ingredients for allergy declaration). 6 i ed Lemon Soué
Serves Preparation Warming This doesn’t need any cooking, just warming through and produces a light 20 5 10 Minutes Minutes refreshing dessert with a sharp zesty hit.
Ingredients C kin Method • 20g Powdered Gelatine 1. Take 10 ramekins and with an elastic band, secure silicon paper round the outside edge, then place to one side. • 200g Ambrosia Custard 2. Soak the gelatine in a little cold water until soft. • 3 Lemons (juice and zest) 3. Warm the custard in a pan and then remove from • 200g Double Cream (semi whipped) the heat. • 400ml McDougalls Meringue Mix 4. Stir in the gelatine mix until fully dispersed and allow (prepared, as per instructions) to cool.
To Serve: 5. Stir in the lemon juice and zest, then fold through the cream, then the meringue. • Icing Sugar • Raspberries 6. Divide the mixture between 10 ramekin moulds • Chopped Pistachios • Sprigs of Mint and place into the fridge until set. 7. To serve, carefully remove the silicon paper, coat the Hints & Tips edges with the pistachio nuts, dust with icing sugar and garnish with fresh raspberries and mint. This is a great base you can adapt to any flavour, why not try an orange sou¡é with Allergens: Eggs, Milk and Nuts. grated dark chocolate round (Please check all ingredients for allergy declaration). the edge and a touch of Grand Marnier 8 Bread & Buer Puin
Serves Preparation Cooking
This recipe is a great custard bread & butter 15 60 10 Minutes Minutes pudding and it’s simple to make.
Ingredients C kin Method Base Mix: 1. Whisk together the custard & eggs; • 1 litre Ambrosia RTU Custard then pass through a sieve. 2. Butter each slice of bread and then cut • 6 Whole Eggs o¥ the crusts and cut into triangles. Filling: 3. Layer the triangles of bread into a suitable • 300g Sliced, Thick White Bread baking dish, scattering over the sultanas and mixed peel as you layer. • 80g Unsalted Butter 4. Pour over the custard mix. • 100g Sultanas 5. Set the oven at 140oC and allow the • 100g Mixed Peel pudding to stand while the oven comes up to temperature. • 40g Apricot Jam (for glaze) 6. Place the pudding into the oven and bake • Icingcing Sugar to dust for approx 1 hour or until a skewer comes Hints & Tips cleanly out of the centre of the pudding. You can add spices, such 7. Remove from the oven and allow to cool. as nutmeg, ginger and 8. Glaze with the apricot jam and serve. cinnamon into the mix or add a little whiskey and Allergens: Wheat, Eggs, Milk, Nuts and Sulphites. glaze with marmalade (Please check all ingredients for allergy declaration). Cu ard Paa Coa
Serves Preparation Cooking
Another simple recipe that combines 15 10 10 Minutes Minutes cream, sugar and custard, set with gelatine.
Hints & Tips Ingredients You can flavour the Panna Cotta with the addition • 800g Ambrosia Custard • Vanilla (optional, to taste) of a fruit coulis into the mix, • 400g Double Cream To serve: why not try making a strawberry custard • 10g Caster Sugar • 200ml Raspberry Coulis Panna Cotta • 40g Powdered Gelatine • Selection of Mixed Berries
C kin Method
1. Soak the gelatine in a little cold water until soft. 2. Place the custard, cream, vanilla and sugar into a pan and bring to a simmer. 3. Remove from the stove and stir in the gelatine mix until fully dispersed. 4. Divide the mixture between 10 dariol moulds and place into the fridge until set. 5. To serve, turn each panna cotta out onto a serving plate. Pour over the couils and garnish with fresh berries.
Allergens: Milk. (Please check all ingredients for allergy declaration). 10 Baked Alaa
Serves Preparation Cooking
A classic dish, using Ambrosia Frozen 60 10 10 Minutes Minutes Custard and McDougalls Meringue Mix.
Ingredients C kin Method • 10x Sponge Discs, approx 5mm x 60mm 1. Spread a little jam on each of the sponge discs, then place on a tray in the freezer. Do not stack them up. • 100g Strawberry Jam 2. Place a scoop of the Ambrosia Frozen Custard onto • 10x Scoops of Ambrosia Frozen Custard each disc. (approx 80ml each) 3. Pipe the McDougalls Meringue Mix over the frozen • 1 litre McDougalls Meringue Mix custard and place back in the freezer. (prepared, as per pack instructions) 4. Heat the oven to approx 220oC and then remove the To Serve: Alaska from the freezer and put straight into the oven for approx 10 minutes or until golden brown. • 1 litre Ambrosia Custard 5. Serve immediately on a bed of Ambrosia Custard.
Allergens: Wheat, Eggs, Milk and Soya. Hints & Tips (Please check all ingredients for allergy declaration). You can also use the Ambrosia 100ml Frozen Custard Tubs, just dip each tub in hot water for a few seconds to release from the pot and place directly onto the sponge, before covering in meringue 12 Lemon Syabub
Serves Preparation Chilling No cooking required for this syllabub, just simply add lemon juice to the custard 5 60 10 Minutes Minutes for an instant set dessert.
Ingredients • 1.5kg Ambrosia Custard
• 100ml Fresh Lemon Juice Hints & Tips Why not try adding • 10 Candied slices of Lemon some lime juice or folding through • 20 Shortbread Biscuits a berry compote
C kin Method
1. Whisk together the custard & lemon juice. 2. Pipe the mixture into 10 suitable glasses and place in the fridge until set. 3. Serve with a slice of candied lemon and 2 shortbread biscuits.
Allergens: Wheat, Eggs and Milk. (Please check all ingredients for allergy declaration). Baile’s & Brownie Trifle Shots
Serves Preparation Using McDougalls Brownie Mix, soaked in Bailey’s with an Ambrosia cream on top, 10 10 Minutes topped with a chocolate flake.
Ingredients • 100g McDougalls Brownie Mix (baked and broken into 1cm pieces) Hints & Tips For an extra coee hit, • 100ml Baileys add coee to the McDougalls Brownie Mix • 100g Ambrosia Custard and then garnish with • 100g Double Cream a chocolate coee bean
• 10x Pieces of Chocolate Flake
• Grated Chocolate for garnish
C kin Method
1. Place the Brownie mix into 10 suitable shot glasses & pour over the Bailey’s 2. Whip the Ambrosia Custard and double cream together until it forms soft peaks. 3. Pipe onto the Bailey’s Brownie Mix. 4. Add a piece of chocolate flake and grated chocolate, then serve.
Allergens: Wheat, Eggs and Milk. (Please check all ingredients for allergy declaration). 14 Mie Feuie
A great mille feuille requires a little precision Serves Preparation Cooking and you need to make sure the pastry is even and crisp and that all the raspberries are the 30 15-20 10 Minutes Minutes same size, the Ambrosia cream then allows the whole dish to melt in your mouth.
Ingredients C kin Method • 500g Pu Pastry (rolled to approx 2mm thick) 1. Place the pu¥ pastry between two heavy baking sheets, with silicon on both the top and bottom. • 300g Ambrosia Custard 2. Bake at 200c for approx 15 - 20 minutes or until crisp • 300g Double Cream and golden and place on a wire rack to cool. • 800g Raspberries 3. Whip the Ambrosia Custard and double cream together • Icing Sugar to dust until it forms soft peaks. 4. Cut the pastry into suitable size pieces. 5. Working round each sheet of pastry, with the cream and raspberries, until the pastry is covered. Hints & Tips 6. Place on a 2nd pastry lid and dust with icing sugar. For a more spectacular 7. Garnish with raspberries and serve. Mille Feuille try 3 layers, with a touch of gold leaf Allergens: Wheat and Milk. and mint on top. (Please check all ingredients for allergy declaration). 16 ri mas Baked Puings
This is a range of 3 baked puddings, all with a Christmas Serves Preparation Cooking theme and uses the same base mix, with variations on the filling. The 3 variants are: Panettone Pudding, Christmas 15 60 10 Minutes Minutes Pudding & Chocolate Brioche Pudding.
Ingredients C kin Method Base Mix: 1. Whisk together the custard and eggs; • 1 litre Ambrosia RTU Custard then pass through a sieve. • 6 Whole Eggs 2. Place the pieces/slices for each recipe into Filling For Panettone Pudding: a suitable baking dish and pour over the • 400g Panettone Bread, custard mix. sliced into 2cm slices o • 1x Base Mix (recipe above) 3. Set the oven at 140 C and allow the • Icing Sugar to dust pudding to stand while the oven comes up to temperature. Filling For Christmas Pudding: • 800g Christmas Pudding, 4. Place the pudding into the oven and bake broken into 3cm pieces for approx 1 hour or until a skewer comes • 1x Base Mix (recipe above) cleanly out of the centre of the pudding. • 50g Apricot Jam (for glaze) 5. Remove from the oven and allow to cool. • 50g Crushed Meringue pieces 6. Glaze or finish with icing sugar and Filling For Chocolate Brioche Pudding: meringue, depending on the recipe Hints & Tips • 400g Panettone Bread, You can add a liquor sliced into 2cm slices and serve. or vine fruits to both • 1x Base Mix (recipe above), the Christmas Pudding with 100g of Dark Chocolate, Allergens: Wheat, Eggs, Milk, Nuts and Sulphites. & Panettone or melted and added back to the mix (Please check all ingredients for allergy declaration). chocolate chips to the • Icing Sugar to dust Brioche Pudding Man rin & Orange Trifle
A blend of Ambrosia Custard and double cream whipped Serves Preparation together gives a perfect soft texture as a trifle topping. The next three recipes all show how versatile a trifle can be. 15 10 Minutes
Ingredients C kin Method • 100g Sponge Fingers 1. Place the sponge fingers and mandarin (broken into 2cm pieces) segments into 10 suitable glasses. • 200g Mandarin Segments 2. Dissolve the McDougalls Vegetarian (canned and drained) Orange Jelly Crystals in boiling water • 250g McDougalls Vegetarian and pour over the sponge and mandarin segments, whilst still hot. Then chill in Orange Jelly Crystals the fridge until set. • 500ml Boiling Water 3. Whip the Ambrosia Custard and double • 400g Ambrosia Custard cream together until it forms soft peaks. • 400g Double Cream 4. Pipe onto the jelly and place back in • Add 50g Amaretti Biscuits fridge until set. • Icingcing sugar to dust 5. Sprinkle with crushed amaretti biscuits and serve.
Hints & Tips Allergens: Wheat, Eggs, Milk, Nuts and Soya. You can use spices, such (Please check all ingredients for allergy declaration). as cinnamon to the cream and why not try using McDougalls Carrot Cake Mix made up as part of the base 18 Bla Fore Trifle
Serves Preparation A blend of Ambrosia Custard and double cream whipped together gives a perfect soft texture as a trifle topping all 15 10 Minutes blended with cherry compote, cherry brandy and dark chocolate.
Ingredients C kin Method • 300g McDougalls Chocolate 1. Place the McDougalls Chocolate Sponge (broken into 2cm pieces) Sponge and cherry compote into 10 suitable glasses. • 400g Cherry Compote 2. Pour over the Cherry Brandy. • 100ml Cherry Brandy 3. Stir the melted chocolate through the • 400g Ambrosia Custard Ambrosia Custard. • 100g Dark Chocolate (melted) 4. Whip the Chocolate Custard and double cream together until it forms soft peaks. • 400g Double Cream 5. Pipe onto the sponge & compote and place back in fridge until set. 6. Top with a cherry & dust with icing sugar and serve. Allergens: Wheat, Eggs, Milk, Nuts and Soya. Hints & Tips (Please check all ingredients for allergy declaration). You can add fresh pitted cherries to the base and a little cherry jam can replace the compote Mu ed Wine & Ginger Trifle
Serves Preparation Mulled wine, crushed ginger biscuits and a blend of Ambrosia Custard and double cream whipped together 15 10 Minutes gives a perfect soft texture as a trifle topping.
Ingredients C kin Method • 600g Ginger Cake 1. Place the ginger cake into (broken into 2cm pieces) 10 suitable glasses.
• 200ml Mulled Wine 2. Pour over the mulled wine, then chill in the fridge. • 400g Ambrosia Custard 3. Whip the Ambrosia Custard and double • 400g Double Cream cream together until it forms soft peaks. • 50g Crushed Ginger Biscuits 4. Pipe onto the ginger cake and place back in fridge until set. 5. Sprinkle with crushed ginger biscuits and serve.
Allergens: Wheat, Eggs, Milk, Nuts and Soya (Please check all ingredients for allergy declaration). Hints & Tips Add a little ginger to the cream and why not try adding some crystallised ginger to the base, for another texture
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