Beyond the snack.
Kurma at the table.
Six ways our community uses Chungums, from dessert toppings to platter centrepieces. Quick to make, generous to share, rooted in Caribbean tradition.
Recipe of the month.
Gingermon Kurma sundae with spiced honey figs.
A weeknight dessert that tastes like a celebration. Vanilla bean ice cream, warm spiced figs, and a generous scatter of Gingermon Kurma for crunch, ready in less time than it takes to wash up.
Six ways to Kurma.
From a quiet afternoon snack platter to a party centrepiece. Each recipe takes under 30 minutes.
Mango lassi parfait with sweet Kurma crumble.
Layers of spiced mango, coconut yoghurt, and crushed Simply Sweetened Kurma. 10 minutes, four glasses, summer in a spoon.
The Sunday cheese plate, rethought.
Aged cheddar, ginger jam, and Nicely Spiced Kurma in place of crackers. The combination that started everything for us.
Caribbean spiced trifle.
Sponge soaked in spiced orange, custard the colour of golden hour, and Kurma layered through for crunch. Christmas in one bowl.
The slow Sunday breakfast bowl.
Coconut yoghurt, sliced banana, a drizzle of honey, and a fistful of Simply Sweetened Kurma. Better than granola, and we'll defend that.
The unexpected curry-night side.
A bowl of Nicely Spiced Kurma alongside a sharp tomato chutney. Replaces the poppadom in our house, and most houses that have tried it.
An afternoon tea flight.
Three Kurma, three teas: Ginger Delight with masala chai, Simply Sweetened with Earl Grey, Nicely Spiced with a smoky Lapsang.
No recipes match that filter.
Gingermon Kurma sundae with spiced honey figs.
A weeknight dessert that tastes like a celebration. It comes together in one pan and tastes like you tried harder than you did. Make this once, and Kurma will join the regular dessert rotation.
Ingredients · serves 4
- Fresh figs, halved 8
- Apple juice 3 tbsp
- Honey (or maple) 2 tbsp
- Cinnamon stick 1
- Vanilla bean ice cream 4 scoops
- Sweet Gingermon Kurma ½ tub
- Sea salt flakes pinch
Pairs with
A strong masala chai, or a cold glass of sorrel.
Method · 15 minutes
- Halve the figs and place cut-side up in a small pan with the apple juice, honey and the cinnamon stick. Warm over a medium-low heat for 6 to 8 minutes, until syrupy and the figs are slumping but still holding shape.
- Take off the heat and let the figs sit in the pan for two minutes. The syrup will continue to thicken as it cools.
- Scoop ice cream into four bowls or coupe glasses. Don't worry about being neat.
- Spoon the warm figs over the ice cream so the syrup bleeds in. Lift out the cinnamon stick.
- Crush half a tub of Sweet Gingermon Kurma between your hands directly over the bowls, a generous scatter, not a sprinkle. The whole sticks are good too; let people pick them up.
- Tiny pinch of sea salt across the top. Serve immediately, Kurma should still snap.
Made something with Kurma? Share it with the pantry.
Our community recipes are the best part of the Pantry Letter. Send us a photograph, a few lines, and the credit, if we publish it, we'll send you a £25 Chungums gift card.
We feature recipes on the strength of the dish and the photograph, not on what you say about us.