Suzanne’s Mum’s Marmalade Bread & Butter Pudding

Ingredients:

  • ‘Highlands’ Orange & Whisky Marmalade 300g
  • Whole Eggs 3
  • Egg Yolks 3
  • Extra Thick Double Cream 250ml
  • Milk 800ml
  • Good Vanilla extract 2 tbsps
  • Butter 100g (approx)
  • Caster Sugar 100g
  • White Bread 12-14 slices
  • Sultanas 100g
  • Mixed Peel 50g
  • Demera Sugar 1 tbsp
  • Nutmeg to grate Sprinkle

Method of Preparation:

  1. Make marmalade sandwiches with generous amounts of butter and marmalade.
  2. Mix together the eggs, seek cream, milk, vanilla and caster sugar until nicely combined (custard mix).
  3. Quarter the sandwiches and lay out in a deep baking dish, sprinkle the sultanas and mixed peel over the top but put a few in amongst the sandwiches.
  4. Pour the custard mix and make sure the sandwiches are well covered. Grate the nutmeg over the top and leave to soak for half an hour.
  5. Sprinkle the Demera sugar and put dish in Bain Marie at bottom of oven (160 C).
  6. Cook for 60 to 90 minutes, until centre is still wobbly i.e. needs to be only just set.

Suzanne’s mum used to leave the soaking overnight, cook the next morning and serve warm at lunchtime or tea time with clotted cream! NOT FOR THOSE ON A DIET! For those who don’t want any Whisky flavour, use Wooden Spoon’s Seville Thick Cut marmalade. Suzanne is our senior Master Preserver.

Denyse’s Very Simple Ginger Cake

Ingredients:

  • Butter (or 150ml vegetable oil) 6 oz (170g)
  • Black Treackle 7oz (200g)
  • Dark Muscovado Sugar 2 oz (57g)
  • Plain Flour 12oz (340g)
  • Ground Ginger 2 teaspoons
  • Ground Mixed Spice 1 teaspoon
  • Two eggs 2 medium sized
  • Diced Ginger 1 tablespoon
  • syrup to drizzle
  • Warmed milk 150ml
  • Bicarbonate of Soda 1 teaspoon

Method of Preparation:

  1. Heat oven to 150C (300F or gas mark 2)
  2. Gently heat oil or butter in saucepan, cialis 40mg add treacle, advice and sugar
  3. When all ingredients melted, order leave to cool. Meanwhile, sieve all dry ingredients into a large mixing bowl
  4. Make a well in the centre and pour treacle mix and warmed milk (reserving a little for the bicarbonate of soda
  5. Mix well then add the beaten eggs and bicarbonate of soda. Stir and pour into a lined loaf tin
  6. Bake for approx 75mins (worth putting baking paper over loaf halfway through baking process to avoid burnt edges
  7. When cooked leave in tin to cool, but drizzle ginger syrup over the top so that it steeps into the cake
  8. Once cooled, wrap in tin foil or airtight container, best eaten the next day if can wait that long!

Pink Patrick

Ingredients:

  • 20ml Mr Fitzpatrick’s Rhubarb & Rosehip Cordial
  • 15ml Fresh Lemon Juice
  • 40ml Pressed Apple Juice
  • 4 raspberries

Method of Preparation:

1. In a Boston Shaker, shake and fine strain all ingredients
2. Serve in a small coupette or martini glass
3. garnish with the raspberries

Citrus Fizz

Ingredients:

  • 20ml Mr Fitzpatrick’s Lemon & Ginger Cordial
  • 20ml fresh lime juice
  • 20ml Fresh Orange Juice
  • 20ml Cranberry Juice
  • Ginger slice & a lime wedge
  • Soda to top up
  • Orange Slice

Method of Preparation:

1. In a 12oz Collins Glass built over cubed ice…
2. Top with Soda
3. Garnish with Orange Slice