The history of Thai Forest Products dated back to 1879 in Dorset. England.

A local
family-Cornick Family who passionate in making jams by using only perfectly riped
fruits setup a company aiming To produce finest jams. Every jar of jams will be made in
small batch to ensure that all standards were met.
Since then. The jams business was gradually growing and inheriting from generation to
generation Until Mr.Steve Cornick a fourth-generation of the companys management
saw an opportunity to strength and expand the business. The company merged with
Forest Products UK Ltd in 1985 and opened new production line including traditional
Indian chutney. Savoury sauces and the most famous citric fruit curd In addition. Our
products had wan many national food-tasting competitions such as Finest Extra
Blackcurrant jams and Spicy Tomato With Caramelised Onion received Gold medal in
Great Taste Award.
To introduce the taste of original English recipes of jams and chutney to South East Asia,
Thailand was chosen as a launch site because of rich and fresh fruits plus delicately
cooking style of Thais Thai Forest Products was then founded in 2008 under license to
Forest Products UK Ltd. Our Thai companys commitments remain as same as of the
100-year-old Comick philosophy to use only best quality ingredients making finest
products possible.

Queen Of

Method
For the bases, sprinkle the breadcrumbs between 2 ramekins.
Mix the milk and egg yolk, then pour over the breadcrumbs.
Allow to stand for 5 minutes then place in the oven on Gas
Mark 4 and bake for 25 minutes until just set.
Remove from the oven and leave to cool slightly before
speading with the raspberry jam.
Reduce the oven temp to Gas Mark 3.
For the meringue whisk the egg whites until stiff and gently
fold in the caster sugar.
Spoon on top of the pudding and place in the oven for 10-12
minutes until golden and set.

Puddings
Passion Fruit
Curd Cheesecake

Method
1. Put the digestive biscuits into a bag and bash with a
rolling pin into crumbs.
2. Melt the butter and brown sugar in a saucepan and when
melted mix with the biscuits. If you find they are not well
coated, melt more butter and add this.
3. When the biscuit mixture is well coated press into a deep
23cm (9 in) round cake tin and place in the fridge to cool.
4. Whisk together the mascarpone, lemon zest and juice and
caster sugar.
5. Whisk the double cream in a seperate bowl to form
firmish peaks.
6. Add the double cream to the cheese mixture, whisk until
smooth.
7. Pour the cheese mixture onto the biscuit base and smooth
with a spatula.
8. Put in the fridge for 1-2 hours.
9. Smooth curd over the top of the cheesecake and allow to
set for another 2 hours for a soft filling or leave in
overnight if you have the time. Keep Refrigerated

Blueberry Jam Muffin

Method
Sift the flour and sugar into a bowl and make a
well in the centre. Mix the egg, milk and vanilla
essence together. Stir into the dry ingredients with
the butter and golden syrup.
Half fill 12 well greased muffin tins, place a
heaped tsp of Cherry Tree Blackberry & Apple
Jam and a tsp of cream cheese into the centre of
each muffin tin. Carefully cover the jam with the
muffin mixture.
Bake at 220 degrees for 12-15 minutes or until
well risen, golden and firm to the touch.
Cool in the tin for 5 mins. Serve warm, dusted
with icing sugar

Contact Us
THAI FOREST PRODUCTS CO.,LTD
84 Soi Jaransanitwong 42, Bangyeekhan, Bangplad,
Bangkok, Thailand 10700
Tel : +66 2 883 5827 - 8
Fax : +66 2 883 5027
Email : contact@thaiforestproducts.com

http://www.thaiforestproducts.com