Satisfy the sweet tooth with a Christmas crumble paired with fab fruity tipples...

Dessert is on everyone’s Christmas list. Celebrate the most wonderful season of all with something oh-so sweet at Chadwicks Inn Maltby. Head chef, Steve Lawford talks us through his choux bun pudding, while expert sommelier, Lee Tolley guides us through some superb wines to complement the dish.

Choux Bun, Granny Smith Apple, Crumble & Maple Syrup >>

Choux Bun ingredients

100ml milk 100ml water 10g sugar
2g table salt 80g butter 125g plain flour 8 eggs


Add milk, water, sugar, salt and butter to a pan and bring to the boil. Add flour and cook out. Remove from heat and mix in the eggs, one by one. Store mixture in a piping bag in the fridge. Pipe onto baking parchment and cover with a disc of craquelin. Bake for 30 minutes at 170°C. Remove and cool on a wire rack.

Craquelin ingredients

280g butter
335g light brown sugar
310g plain flour


Cream together butter and sugar. Add flour. Roll between parchment to 5mm thickness.

Sorbet ingredients

500g apple puree 250g water
175g sugar
75g glucose syrup


Add all ingredients to a pan and bring to a simmer. Pass through a sieve and churn in an ice cream maker.

Custard ingredients

400ml whole milk 600ml cream
1 vanilla pod 215g egg yolk 150g sugar
30g glucose syrup


Add milk, cream and vanilla to a pan and bring to a simmer. Whisk the egg yolks, sugar and glucose to a sabayon. Whisk into the milk mixture. Cook to 82°C, pass through a sieve and cool. (We charge the custard with CO2 in a canister to foam it).

To serve…

Remove bottom of choux buns and hollow out. Fill with crumble mix, some poached diced apple and sorbet, followed by custard foam. Garnish with butterfly sorrel.

Sweet pairings >>

Lallier Grande Réserve Grand Cru, Champagne, France NV
(65% Pinot Noir, Chardonnay 35%)
12.5% ABV

Lallier, founded in 1906, is a small top quality vineyard sourcing the grapes exclusively from officially classified Grand Cru and Premier Cru vineyards. Pale lemon in colour with intense fine fizz and brioche notes.

All you would expect from a fantastic award-winning champagne.

Moscato Passito ‘Palazzina’, (Il Cascinone), Piemente, Italy 2014
(100% Moscato Bianco)
14% ABV

The fruit for this wine is hand-harvested in late October, about a month after usual harvest. The fruit is then dried for 45 days where 40% of its weight is lost, leaving a concentrated sweet juice when pressed. This wine is sweet with honey flavours, citrus with an almost toffee apple hint.

A rich and moreish dessert wine.

Chassagne-Montrachet 1er Cru ‘Morgeot’ (Joseph Faiveley), Burgundy, France 2014
(100% Chardonnay)
13% ABV

With wine making from this vineyard going back seven generations, it has become one of the most famous vineyards in Chassagne- Montrachet. Although you may think it a bit mad pairing this wine with this recipe, for me it really works. Stone fruit, butterscotch and honey are obvious, but the subtle banana and vanilla notes really come through.

Trust me on this one. It works!


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