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St Dalfour UK & Ireland

@stdalfouruki

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All Natural Fruit Spread Made in France 🇫🇷
No Added Cane Sugar, Better For You Fruit Spread 🫐

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Three ridiculously simple and delicious Apple & Cinnamon recipes to try this Autumn 🍂 🍎 {ad }
For my current breakfast obsession, the Apple & Cinnamon overnight oats you’ll need;
1 cup organic rolled oats
2 tbsp chia seeds
1 tbsp cinnamon
A pinch of sea salt
1 cup organic almond milk
1 cup organic kefir
2 tbsp natural yogurt
1 apple, grated
A few drops of vanilla essence
@stdalfouruki apple & cinnamon jam
Apple slices & chopped pecans to garnish by @stdalfouruki

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7 days ago

Elevate your yogurt ritual. 🫐🥣

A spoonful of St. Dalfour Fruit Spread brings vibrant fruit flavour and an elegant finishing touch to every bowl. Crafted in France with real fruit pieces, it’s a simple indulgence made with exceptional ingredients.

Which flavour are you adding to your yogurt bowl?

#yogurt #breakfast #fruitspread by @stdalfouruki

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7 days ago

Citrusy or classic? 🍊✨

Whether you’re reaching for the bright, zesty flavour of Orange or the smooth sweetness of Apricot, St. Dalfour Fruit Spread brings real fruit flavour to every bite.

Which are you choosing today: Orange or Apricot? Let us know below!

@josieldn

#stdalfour #fruitspread by @stdalfouruki

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11 days ago

Toast your favorite bread, spread on creamy peanut butter, then top with St. Dalfour Strawberry Fruit Spread.

Simple, delicious, and ready in minutes. What's your favorite St. Dalfour flavour?

@healthyeatsbyfi

#toast #stdalfour #bread by @stdalfouruki

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14 days ago

Crêpes with St. Dalfour Fruit Spread 🥞🫐

Ingredients
125g plain flour
2 large eggs
300ml milk
30g melted butter
12g sugar
1 tsp vanilla extract
Pinch of salt

Directions
In a large bowl, whisk together the flour, sugar and salt.

Add the eggs, milk, melted butter and vanilla. Whisk until the batter is smooth. Let it rest for 15–20 minutes.

Heat a lightly buttered non-stick frying pan over medium heat.

Pour about ¼ cup (60ml) of batter into the pan, swirling immediately to form a thin, even layer.

Cook for 1–2 minutes, until the edges begin to lift. Flip and cook for another 30–60 seconds.

Spread a generous spoonful of your favourite St. Dalfour Fruit Spread over each warm crêpe, fold into quarters or roll, and top with fresh fruit and a light dusting of icing sugar, if desired.

#crepes #stdalfour #fruitspread #breakfast by @stdalfouruki

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18 days ago

The strawberry spread you’ll keep reaching for. 🍓

Crafted in France with 100% fruit, no refined sugar, and sweetened only with vineyard-ripened fruit juices, every spoonful is bursting with delicious strawberry flavour.

How do you enjoy St. Dalfour Strawberry Fruit Spread?

#strawberry #fruitspread by @stdalfouruki

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21 days ago

Packed with simple ingredients, ready for busy days.
Whether it’s back to school or back to the office, St. Dalfour Fruit Spread makes breakfast or lunch that little bit more delicious.

What’s always in your lunchbox?

@weelicious by @stdalfouruki

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a month ago

Sourdough Toast with St. Dalfour Fruit Spread. Find the full homemade sourdough recipe below to bake your own loaf from scratch.

Ingredients
• 500g bread flour
• 350ml warm water
• 100g active sourdough starter
• 10g salt

@bakedbylaora

#sourdough #bread #baking by @stdalfouruki

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a month ago

Behind every beautiful bake is an ingredient chosen with care.

At St. Dalfour, we’re proud to be part of the kitchens of passionate bakers and pastry chefs around the world, including @peggyporschenofficial.

Peggy chooses St. Dalfour for our carefully selected fruit, unique growing conditions in France, traditional small-batch production and our commitment to 100% fruit with no added cane sugar. That’s why St. Dalfour Fruit Spread now features across the Peggy Porschen Parlour menu, bringing naturally fruity flavour to a collection of beautifully crafted creations.

#stdalfour #peggyporschen #baking #patisserie by @stdalfouruki

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a month ago

Delicate, buttery pancakes finished with St. Dalfour Apricot Fruit Spread for an effortlessly elegant breakfast. Save the full recipe below.

@danamatenko

Full Recipe

Ingredients

• 1½ cups (190g) all-purpose flour

• 2 tbsp (25g) sugar

• 2 tsp baking powder

• ¼ tsp salt

• 1¼ cups (300ml) milk

• 1 large egg

• 2 tbsp (30g) melted butter

• 1 tsp vanilla extract

Directions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.

3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are perfectly fine—don't overmix.

4. Heat a lightly greased nonstick skillet or griddle over medium heat. Pour about ¼ cup (60ml) of batter for each pancake.

5. Cook for 2–3 minutes, or until bubbles begin to form on the surface. Flip and cook for another 1–2 minutes, until golden brown.

6. Stack the pancakes and generously spoon St. Dalfour Apricot Fruit Spread over the top. Finish with fresh apricot slices and a pat of butter, if desired.

#pancakes #recipe #breakfast by @stdalfouruki

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a month ago

All the flavours of an almond croissant, made simple. These crispy filo cups are filled with buttery almond frangipane and a spoonful of St. Dalfour Blueberry Fruit Spread. Made with 100% fruit, no cane sugar and sweetened only with grape juice, they’re perfect for breakfast, brunch or an afternoon treat.

Save the full recipe below. 💙

@la.cuisine.de.geraldine

Full Recipe

Ingredients

• 4 sheets of filo pastry
• 60 g butter, melted
• 50 g butter, softened
• 50 g ground almonds
• 50 g icing sugar
• 1 egg
• 60 g St. Dalfour Blueberry Fruit Spread

Method

1. Brush each filo sheet with melted butter on both sides. Stack into 2 layers, then cut into squares.
2. Layer 3 squares into each cavity of a muffin tin.
3. Beat the softened butter and icing sugar until smooth. Mix in the egg, then stir in the ground almonds.
4. Fill each filo cup with the almond mixture and top with about 7–8 g of St. Dalfour Blueberry Fruit Spread.
5. Bake at 200°C for 20 minutes, or until golden.
6. Allow to cool slightly, then dust with icing sugar before serving.

#blueberry #bake #snack by @stdalfouruki

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a month ago

3 after school snacks I made this week 🍎📚 | ad

All made with our favourite fruit spread from @stdalfouruki which is made 100% from fruits 🍓

1. SCONES

Makes 15 scones

Ingredients
• 675g self-raising flour
• 3 tsp baking powder
• Pinch of salt
• 80g sugar
• 150g softened butter
• 250–450ml milk
• 1 egg, beaten

Method:
1. Sift the flour, baking powder and salt into a large bowl, then stir in the sugar.
2. Add the softened butter and rub it into the dry ingredients with your fingertips until you have a fine breadcrumb consistency.
3. Gradually add the milk, a little at a time, gently bringing everything together into a dough. You may not need all the milk.
4. Leave the dough to rest for 10 minutes if you have time.
5. Lightly flour your work surface and gently roll the dough out to around 2cm thick. Don’t overwork it!
6. Fold the dough in half so it’s roughly 4cm thick, then use a 6cm pastry cutter to cut out your scones. Don’t twist the cutter as you press down.
7. Place onto a lined baking tray and brush the tops with beaten egg (only the tops!).
8. Bake at 200°C fan for 15 minutes, until golden and risen.

Serve warm with fruit spread 🍓

2. JAM MUFFINS 🍓🧁

Makes 10–12

For the muffins
• 120ml milk
• 90ml olive oil
• 1 egg
• 1 tsp vanilla essence
• 200g self-raising flour
• 100g coconut sugar
• ½ jar fruit spread

Method
1. Preheat the oven to 190°C fan and line a muffin tin.
2. Mix together the milk, oil, egg and vanilla.
3. Add the flour and sugar and gently mix until just combined — don’t overmix.
4. Spoon a little mixture into each muffin case, add a spoonful of jam to the centre, then cover with more muffin mixture.
5. Bake for 15–20 minutes, until risen and golden.
6. Once slightly cooled, brush the tops with melted butter and dip into the sugar.

And there you have it… jam muffins 🍓🤍

3. JAM HEART ❤️
Recipe in the comment!

#recipes #afterschoolsnacks #kidssnacks #ukmum by @stdalfouruki

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a month ago