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Blood Orange & Crowdie

Blood Orange & Crowdie


Serves: 6 people Prep: 30mins Chill Time: 4 hours +


  • 250g  Scottish Crowdie 
  • 250g  Double Cream
  • 75g  Icing Sugar
  • ½  Vanilla Pod
  • ½  Zest of Blood Orange


  • 250g  Butter (unsalted) 
  • 200g  Plain Flour 
  • 200g  Light Brown Sugar
  • 200g  Pinhead Oats
  • 100g  Runny Honey
  • 10g  Ground Ginger 


  • 4  Eggs Yolks 
  • 150g  Caster Sugar
  • 2  Large Blood Oranges (zest and juice)
  • 40g  Cold Butter (unsalted) 


  • Segments of Blood Orange
  • Micro Coriander Leaves  


  1. Preheat oven to 180’c 
  2. Start with the blood orange curd, in a sauce pan place the egg yolks, orange zest and juice and caster sugar and place over a gentle heat, stirring the mixture until it coats the back of a spoon. Then remove from the heat and whisk in the cold butter. Transfer to a bowl and allow to chill in the fridge until required.
  3. For the cheesecake, in a large bowl mix the crowdie, icing sugar, vanilla and orange zest, then add the double cream and whisk until stiff. Place this mixture into a piping bag with a large plain nozzle and chill until required.
  4. For the crumble blitz all of the crumble ingredients together in a food processor until you have a mixture that resembles breadcrumbs, spread over a flat oven tray and bake for 10-15 mins or until the crumble mixture is golden brown.
  5. To serve, pipe 3 spheres of the crowdie cheesecake mix onto a serving plate, then alongside each a spoonful of the blood orange curd. Then place the oat and ginger crumble around the cheesecake and curds. Dress with a few segments of blood orange and shoots of micro coriander