Yes, we make delicious drinks, but did you ever think about adding our fantastic Lyme Bay Winery products to some of your pudding and dessert recipes? Here’s a few ideas to get you started…

Sturminster Blueberry Trifle


1 packet of blueberries

A generous soaking of Lyme Bay Winery's Blueberry Reserve Liqueur

A couple of blueberry muffins

Blackcurrant Preserve



Soak the blueberries in the Blueberry Liqueur. Break up the muffins and cover with Blackcurrant Preserve and lay on top of the blueberries. Pour on the thick custard and cover with a topping of cream. Decorate with some extra blueberries.

Scrumptious Strawberry Trifle (serves 4)


500g (1lb) fresh strawberries

6 trifle sponges

2 tablespoons of Strawberry Extra Preserve

4 tablespoons of Lyme Bay Strawberry Liqueur

1 small lemon 300ml

½ pint double cream

2 tablespoons of milk

½ teaspoon vanilla extract

2 tablespoons of caster sugar


Cut the strawberries in half and place in a bowl. Leave a few to decorate the top. Cover the sponges with Strawberry Preserve then cut into small cubes. Mix sponges and strawberries together and drizzle with Lyme Bay Strawberry Liqueur. Cover bowl and put into fridge for couple of hours. Grate the lemon zest. Add to the cream then add the milk, vanilla and sugar and beat until slightly stiff. Spread the cream over sponges and strawberries. Decorate. Serve with a glass of chilled Lyme Bay Sparkling Elderflower wine for a truly delightful pudding.

Apricot and Almond Trifle (fills a large round trifle bowl)


1 pack trifle sponges

1 jar Apricot Jam

1 packet ratafia biscuits

1 tin apricot halves

350ml bottle Lyme Bay Apricot Brandy

1 pint of custard

1 tub of mascarpone cheese

275ml whipping cream

1 small pack of flaked almonds


Split six trifle sponges and fill with apricot jam and put into the bottom of the bowl. Crumble six almond ratafia biscuits over the top. Add a large tin of strained apricot halves or 1lb of stewed fresh apricots. Soak overnight with six tablespoons of Lyme Bay Apricot Brandy with some of the syrup from the tin of fruit. Make up a pint of custard and, when cool, whip in a pot of mascarpone cheese and spread on top of the apricots. Decorate with whipped cream and toasted almonds.