Apricot stilton pots

Apricot stilton pots

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(3 ratings)

Prep: 10 mins - 15 mins


Serves 3
Treat your guests to an extra special cheese course or give these away as little gifts

Nutrition and extra info

  • Vegetarian


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 300g vegetarian stilton



    A true glory of British cheese-making that has much controversy about its origins, how it's…

  • 100g softened butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 40g chopped walnut



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 25g dried apricot, chopped


  1. Crumble or grate the stilton into a small bowl. Beat the softened butter until creamy, then stir in the stilton.

  2. Pack into three 150ml/¼ pt ramekins and smooth the tops. Mix the walnuts and apricots and press on top of the cheese. Wrap in cling film and chill for up to a week or freeze for up to 2 months.

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Comments, questions and tips

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22nd Mar, 2011
Tasty, I used roquefort and wizzed all up together (not for too long) to make a yummy dip. Am going to try maling balls and rolling them in the nutas and apricots then serve on a bed of salad as a starter.
1st Dec, 2010
Could you perhaps substitute the butter for a soft cheese such as mascapone?
20th Oct, 2010
I made these for Xmas 2009 and they went down very well. Easy to do as well. I presented them in little ramekin dishes with the oatcakes from BBC Good Food as well and the two went very well together.
24th Nov, 2008
Made these little pots in ramekin dishes for Christmas 2007 for presents. I gave them freshly made, and they froze succesfully. My dad enjoyed this recipe so much, he has asked for a repeat Christmas present this year!!
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