Moose Maple Butter is delicious simply slathered really liberally over hot toasted sourdough bread or just melting into a hot crumpet.
Or maybe…
try one of these options
Dollop on pancakes & waffles, bake a cake, glaze vegetables, butter a salmon steak – or even a turkey!

Moose Maple Butter Pancakes


200ml milk
2 eggs- yolks and whites separated
50ml maple syrup (plus extra for topping)
30g Moose Maple Butter melted (plus extra for topping)
200g plain flour
1 tsp baking powder
Pinch of salt


Place a large heavy-bottomed frying pan or flat cast-iron griddle over a medium-high heat.

In a large jug, whisk together the milk, egg yolks, maple syrup and melted Moose Maple Butter.

In a medium bowl, whisk the egg whites (either by hand or with an electric whisk) until white and fluffy.

In a large bowl or jug, weigh out your flour baking powder and salt.

Pour the jug of liquid ingredients into the dry ingredients and whisk gently until smooth and combined.

Gently stir the fluffy egg whites into the batter until smooth.

Using an ice cream scoop or large spoon, heap some batter into the preheated pan. 1 scoop/spoon is recommended for Scotch pancakes and 2 scoops/spoons for American-style pancakes.

Cook the pancakes for 1-2 minutes- you should see bubbles bursting on top of the pancakes and the edges should look dry.

Flip the pancakes (once and only once, and do not press down on them with your spatula!) and cook for a further 1-2 minutes.

Scoop the cooked pancakes out of the pan. Eat straight away or keep warm between the folds of a clean tea towel until ready to serve.

Top with maple syrup and a tasty dollop of Moose Maple Butter and enjoy!

Recipe and photograph credit:

Moose Maple Butter Roast Chicken


1.5kg whole chicken (alter the cooking time according to the size of your chicken- see packaging)
80g of Moose Maple Butter (feel free to use more or less- everyone has different preferences!)
1 pack of streaky bacon
Salt and pepper to season


Preheat the oven to 180°C.

Place the chicken in a large roasting tin and season the chicken with some salt and pepper.

Take 40g of Moose Maple Butter and rub it underneath the skin of the chicken.

Cover the breasts of the chicken with the streaky bacon and cook for approximately 1 hour and 10 minutes.

Brush the remaining 40g of Moose Maple Butter over the bacon and chicken and place it back in the oven for an additional 15 minutes.

Take the chicken out of the oven- it should be golden and the juices of the meat should be clear.

Rest for 5 minutes before carving and serve with your favourite vegetables, roast potatoes and gravy.

Recipe and photograph credit: Instagram: @somethingsweetandsomethingsavoury

Moose Maple Butter Bacon Scones


250g self-raising flour
Tsp mustard powder and paprika
100g grated cheddar cheese (plus extra for sprinkling)
50g Moose Maple Butter (plus one tablespoon)
180ml milk
100g finely chopped bacon
1 beaten egg or a splash of milk to glaze


Preheat the oven to 220°C.

Fry the chopped bacon on a medium heat for 10 minutes. Turn up the heat to high and fry the bacon for an additional 5-7 minutes until the bacon is really crispy. Once the bacon is crispy, stir through a tablespoon of Moose Maple Butter and leave to one side.

Place the flour and grated cheese into a large mixing bowl and stir with a knife to combine.

Meanwhile, melt the Moose Maple Butter and stir into the milk. Gradually pour the liquid into the flour and grated cheese and stir with a knife gently.

Finally, add the bacon and combine. Be careful not to over mix or the scones will be tough.

Sprinkle flour onto a clean surface and knead the mixture into a dough. Using your hands, flatten the dough into a thickness of approximately 3cm. Cut out circles with a round cutter.

Place the scones on a baking tray. Brush with a little egg or milk and top with a small amount of grated cheese. Bake for 20 minutes – do not open the oven door.

Remove the scones from the oven and enjoy them warm. Add extra Moose Maple Butter and crispy bacon for an extra tasty scone!

Recipe and photograph credit: Kerry Whyte

Moose Maple Butter Malt Loaf


x2 tea bags
150ml hot water
120g malt extract
2tbsp black treacle
60g dark brown soft sugar
150g dried mixed fruit
150g dried chopped prunes
250g plain flour
2 tsp baking powder
Pinch of salt


Preheat the oven to 170°C.

Brew your tea bags in hot water for 5 minutes.

Remove the tea bags and combine the hot tea with your malt extract (leave a tablespoon-worth for glazing later), treacle, sugar, dried fruits and prunes. Stir and leave to soak for 15 mins.

Meanwhile, as the mixture is soaking, line a loaf tin with baking parchment.

Gradually sift the flour and baking powder into the tea mixture until all of the ingredients is combined.

Pour the mixture into your loaf tin and bake for 50 minutes.

Glaze your loaf with approximately a tablespoon-worth of malt extract (or honey/date syrup) and leave to cool.

Enjoy the loaf by itself or try microwaving it for approximately 15 seconds and adding a lashing of Moose Maple Butter on top.

Recipe and photograph credit:

Moose Maple Butter Biscuits


100g Moose Maple Butter
40g pure maple syrup
60g caster sugar
½ tsp vanilla extract
1 egg
280g plain flour
Pinch of salt


Preheat the oven at 180°C.

Cream together the Moose Maple Butter, maple syrup, caster sugar and vanilla extract and then add the egg.

Sift the flour and salt into the mixture and combine all the ingredients into a ball of dough.

Roll out the dough into a thickness of approximately 0.5cm then cut out the biscuits into your desired shape.

Place the biscuits on a non-stick baking tray (or line the tray with greaseproof paper) and cook in the oven for 10-15 minutes.

Let the biscuits cool for approximately 10 minutes.

Enjoy them as they are or decorate them with icing for that extra bit of sweetness!

Recipe and photograph credit: Melissa Constant
Instagram: @mclbodyfitness

Moose Maple Butter Eggy Bread


2 eggs
500ml whole milk
Pinch of sugar
Few drops of vanilla extract
Sourdough bread
Heaped spoonful of Moose Maple Butter
Moose Maple Butter bananas (optional - but recommended!)


Beat together 2 eggs with 500ml of whole milk, a little sugar and a little vanilla extract.

Soak a thick slice of day-old sourdough bread in the mix.

Heat a frying pan and add a heaped spoonful of Moose Maple Butter.

Fry the custardy bread on both sides until crispy and browned on the outside.

Serve with pouring cream and maybe with some Moose Maple Butter Bananas!

Moose Maple Butter Bananas


Heaped spoonful of Moose Maple Butter
Bananas (over-ripe ones work perfectly)
1 tbsp crème fraiche


Heat a frying pan and add a heaped spoonful of Moose Maple Butter.

Add sliced bananas (a great way to use up over-ripe ones).

Cook until the bananas are deliciously caramelised.

Serve with a dollop of crème fraiche.

Moose Maple Butter Sausage Sandwich


Heaped spoonful of Moose Maple Butter
Bacon (if desired)


Heat a frying pan and add a heaped spoonful of Moose Maple Butter.

Add sausages, cook until the sausages are deliciously caramelised and cooked to sweet, sticky and savoury perfection.

Toast two slices of bread, slather on some Moose Maple Butter (because you can never have too much awesomeness).

Add maple butter sausages – sliced lengthways down the middle, add ketchup or brown sauce if desired.

Smash on the top slice of toast and take a huge, shamelessly greedy bite.

Moose Maple Butter Bacon Breakfast Bagel or Brioche


Heaped spoonful of Moose Maple Butter
Bagel/brioche bun


Heat a frying pan and add a heaped spoonful of Moose Maple Butter.

Add bacon and cook until the bacon is deliciously caramelised and cooked to a sweet, sticky and crispy perfection.

Remove the bacon from the pan and allow to crisp up on a sheet of kitchen towel.

Split a bagel/brioche roll in half and toast slightly (you might need two).

Place the two halves of the bagel/brioche face down in the pan to absorb the bacon and maple butter flavours.

Stuff the crisp maple bacon into the bagel/brioche, add ketchup or brown sauce if desired.

Enjoy with a cup of hot steaming tea and settle down to enjoy your epic breakfast.

Moose Maple Butter Bread & Butter Pudding


Moose Maple Butter
5 thick slices of bread (or brioche for added richness)
50g sugar
1 tsp cinnamon
Handful of sultanas (optional)
2 eggs
500ml milk
1 tsp vanilla extract
Fresh double cream


Preheat the oven to 190ºC

Slather Moose Maple Butter all over 5 thick slices of bread (or brioche for added richness) and tear it up (if the bread is dry – add more maple butter). Then arrange the pieces of bread in a greased baking dish.

Mix together 50g of sugar (you only need a little because of the natural sweetness in maple syrup!) with a teaspoon of cinnamon. Throw in some sultanas if you like. Sprinkle this over and in between the bread pieces.

Beat 2 eggs into 500ml of milk and add a teaspoon of vanilla extract. Pour over the bread in the tray and leave to absorb for 10 minutes. (It may seem like a lot of milk but it’s not!)

Bake for about 35 minutes or until the pudding is set and nice and crispy on top!

Serve with fresh double cream.