Recipes from The Bell at Ramsbury 

James Graham, talented head chef at The Bell at Ramsbury shares two gorgeous recipes to make and tuck into at home 

Baked egg custard tart (makes eight portions)

Ingredients:
For the sweet pastry case:
• 125g cold butter 
• 85g icing sugar 
• One egg 
• 200g plain flour 
• A pinch of salt 

For the custard: 
• Nine egg yolks 
• 195g caster sugar 
• 750g double cream 
• Vanilla essence to taste 
• Nutmeg 

Method: 

For the sweet pastry 
1. Lightly cream together the butter & sugar
2. Gradually add the eggs mixing well in between each addition 
3. Add the flour & salt until you have a dough 
4. Wrap in cling film and rest in a fridge for at least 30 minutes 
5. Roll it on floured surface to 2mm thick 
6. Line tart case and blind bake at 170C for 20 minutes 

For the custard 
1. Boil the cream
2. Whisk eggs & sugar together
3. Pour cream onto egg/sugar mixture
4. Seal base of tart case with egg wash 
5. Pour mixture into the case 
6. Finely great nutmeg over the tart 
7. Bake at 110C until it sets 

Banana caramel souffle (makes six) 

Ingredients: 

For pure base: 
• 180g ripe bananas 
• 50g set caramel (200g caster sugar + 80g water) 

For meringue: 
• Four egg whites 
• 70g caster sugar 
• Juice of half a lemon 

Method: 

1. Steam the bananas in their skins for about 40 minutes 

2. Make caramel: cook sugar until caramelised, put on heatproof tray, allow to cool, break into pieces 

3. Blitz banana & caramel mix to form pure base 

4. To make meringue: whisk egg whites, sugar & lemon juice until soft peaks  

5. Place 150g of pure in a bowl and add meringue in two stages folding between additions 

6. Line ramekins with soften butter using a brush (brushing upwards) 

7. Coat inside of buttered ramekins with caster sugar (shake off excess) 

8. Place souffle mix in piping bag, pipe in circular motion until filled 

9. Scrape top to flatten 

10. Score the edge of the bowl with tip of your thumb 

11. Bake at 180C for five or six minutes 

Situated in the heart of the idyllic East Wiltshire village of Ramsbury, near Marlborough, The Bell is owned by the surrounding 19,000-acre Ramsbury Estate which supplies the pub with beer, gin and vodka at its own award-winning brewery and distillery and served from its light and airy bar with wood-burning stove. On its daily changing à la carte, farm-to-fork menus with innovative twists and a range of elevated pub classics, multi-award winning head chef James Graham showcases abundant, homegrown and seasonally relevant estate produce with vegetarian and vegan options always available.