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Ringtons Recipes


What you’ll need:

100g dark chocolate

30g butter

Ringtons Premium Gold Instant Coffee

3 eggs, separated

50g sugar

125ml double cream


Melt the chocolate and butter together before making 50ml of strong coffee and combining. Set aside to cool slightly. Next, mix 3 egg yolks with 25g of sugar until pale. Whisk in the coffee/chocolate mixture.

In another bowl, beat the cream and remaining sugar together to form firm peaks. In an additional bowl, beat 3 egg whites into stiff peaks. To bring everything together, fold 1tbsp of egg white into your chocolate mixture. Once combined, slowly fold in the rest, followed by the sweetened cream. Decant into bowls, glasses or espresso cups and chill for 3+ hours.

We love serving ours with some delicious Shortbread Rounds.

What you’ll need:

115g butter

115g sugar

1 egg

1/2tsp vanilla essence

275g self raising flour

Ringtons Strawberry Jam and/or Ringtons Orange Marmalade


Preheat your oven to 180°c/160°c fan/gas mark 4 and line a couple of baking trays. Beat the butter, sugar and essence together until your mixture is pale and creamy. Whisk in the egg and sift over the flour. Mix until you have a nice dough to work with.

Roll out the dough and cut into 32 circles using a 6cm cutter, then using a 3cm cutter, stamp out the centre half of your circles. Bake for 12-14 minutes. To assemble, spread 1tsp of jam or marmalade on each whole biscuit. Place a cut out biscuit on top and sandwich together.

What you’ll need:

300ml double cream

100g cream cheese

300g berries

2tbsp golden caster sugar

1/2 lemon, juiced and zested

2 meringue nests

2 Ringtons White Chocolate and Lemon Cookies


Whisk the double cream and cream cheese into soft peaks. Blitz half of your chosen berries with the sugar and a tbsp of lemon juice. Mix into the cream mixture.

Crush the meringue nests and crumble the biscuits, then start layering up your Ringtons Mess. Start by adding your berry cream into the bottom of a serving glass, then a layer of berries, meringue and biscuit – repeat until you’re at the top of your glass.

Finish with a sprinkle of lemon zest and enjoy!

What you’ll need:

400g cream cheese

50g icing sugar

2 lemons, juiced and zested

2tsp double cream

60g butter

150g Ringtons Ginger Snaps

Ringtons Gluten Free White Chocolate and Lemon Cookies


Whisk together the cream cheese, lemon juice, lemon zest, icing sugar and double cream.

To make your biscuit base, bash the Ginger Snaps into crumbs, melt the butter and combine. Using the back of a spoon, firmly and evenly press the mixture into your tin or mould. Top the base with your cheesecake mixture and chill in the fridge until firm.

Finally, finish with White Chocolate and Lemon Cookie crumbs. Enjoy!

What you’ll need:

250g self raising flour, plus extra for dusting


1tsp baking powder

75g butter

25g sugar

160ml milk

1 beaten egg


Preheat your oven to 220°C/200°C fan/ gas mark 7. Line a baking tray.

Sift your flour, baking powder and a pinch of salt into a bowl, mix in the sugar. Cut your butter into cubes, and using your fingertips, rub it into the flour until the mixture resembles breadcrumbs.

Gradually add the milk until the mixture forms a dough. Flour a worktop before lightly kneading the dough on it. Cut out your scones (recipe makes 12).

Brush the top of each scone with the beaten egg and bake for 10-12 minutes. Serve warm with plenty of Ringtons Strawberry Jam, cream and a pot of Ringtons tea!

What you’ll need:

4 Ringtons Berry and Elderflower Infusions bags

100g Berries

1tbsp Honey

1 Lemon, juiced


Add the tea bags and berries to 350ml of boiled water. Brew for 8-10 minutes. Remove the tea bags and stir in the honey and lemon juice. Once your mixture has cooled, pour into the moulds and add a lolly stick and freeze (recipe makes 6).

If Berry and Elderflower isn’t your flavour, you can get creative using any tea or fruit you wish! We particularly love black tea and peach iced lollies too – yum!