Recipes If you have a recipe to share please email it to recipes@puddington-village.net A B C H L O W back to top APPLE ALE from Chrissie To make a gallon 1 gal cold water 2lbs apples (any kind) 1 1/2 lbs sugar 1oz dried root ginger 1/2 level teasp cloves 1/2 level teasp cinnamon Wash apples and grate complete with skins and cores. Add pulp to water. Stir every day for a week and then strain. Add sugar, ginger (well bruised), cinnamon and cloves. Stir until the sugar is dissolved and leave until the following day. Strain through a clean tea-towel. Pour into fizzy drink bottles. It will be ready for drinking in one week. Caution: If left for any length of time the pressure will build up and most will be lost if opened in haste. Open slowly outdoors with a change of clothes handy!! back to top APPLE CURRANTY from Chrissie 2 large cooking apples 6oz self raising flour Pinch salt 1 egg 4oz suet 2oz granulated sugar 2oz currants 1/4 pt milk Peel and cut apples into small pieces Turn into a basin with suet, flour, sugar, salt and currants. Stir in egg and enought milk to give a dropping consistency. Grease 1 1/2 pt pie dish and spoon in mixture. Bake 1 hour reg 5; 375deg F. Serve hot with cream. back to top BEETROOT CHUTNEY from Jane 900g/2lb Raw Beetroot, grated 450g/1lb Onions, chopped 675g/1½ lb Cooking Apples, peeled cored and sliced 450g/1lb Seedless Raisins 1L/40fl.oz. Malt Vinegar 900g/2lb Granulated Sugar - (I used demerara sugar, but it takes away some of the lovely red beetroot colour, giving a browner chutney) 3-4 inches Root Ginger, finely grated 3 Red Chillies. finely chopped (optional) not really!! ¾ tsp cloves, finely chopped or ground (optional) Seeds from 10 cardamom pods, ground up (optional) Place all the ingredients in a large pan and bring to the boil. Reduce the heat and simmer for about 1-2 hours or until thick and pulpy. Spoon the mixture into warm jars and seal. back to top CARROT CAKE from Christina 4 eggs, size 3 1/2 pt / 300 ml corn oil 1 teasp vanilla essence 12 oz / 350 g soft brown sugar 8 oz / 225 g self-raising wholewheat flour 1 teasp salt 2 teasp ground cinnamon 8 oz / 225 g carrots, peeled and grated 8 oz / 225 g walnuts, finely chopped For the Frosting: 8 oz / 225 g full-fat cream cheese 4 oz / 100 g butter or margarine, softened 1 teasp vanilla essence 8 oz / 225 g icing sugar 1/2 small carrot, peeled and sliced and mint sprigs to decorate Preheat the oven to Gas 4, 350°F, 180°C. Grease and line a deep 8 in / 20.5 cm round cake tin. Whisk together the eggs, corn oil, vanilla essence and soft brown sugar until thoroughly mixed. Sieve the wholemeal flour, salt and ground cinnamon into the egg mixture and fold in using a metal spoon. Then, fold in the grated carrot and 6 oz of the finely chopped walnuts. Spoon mixture into the prepared cake tin and bake for 1½-1¾ hours, or until risen and firm. Leave cake to cool for 10-15 minutes, then turn out and cool completely on a wire rack. To make frosting: beat together the cream cheese, butter or margarine and vanilla essence. Sieve in the icing sugar and mix well. Cover and put in fridge until required. To 'dress cake': place the remaining walnuts on a clean board. Spread one third of the frosting round the side of the cake; then carefully roll the cake in the walnuts until the side is completely covered. Finally, spread the remaining frosting over the top of the cake. Cut the carrot slices into 9 'mini-carrot' shapes and arrange on top of the cake. Place a small mint sprig at the top of each piece of carrot to resemble leaves back to top CARROT ICE CREAM from Jane 8 medium-sized carrots; 1 litre milk; 200 g sugar; salt If you have a juicer: Juice the carrots and mix with the milk and sugar. Otherwise: Peel the carrots and cut into small pieces. Place them in a food processor or blender and process. Strain and mix the juice with the milk and sugar. Cook over a medium heat for 15 minutes or 5 minutes in the microwave, stirring from time to time. Then leave to cool. Add a pinch of salt, whisk lightly and chill in the freezer for 3 hours, stirring every hour. back to top CARROT MARMALADE from Jane 3 medium carrots; 4 lemons; 2 1/2 pounds sugar; 4 pints water Grate carrots and lemon rind finely into a bowl. Add lemon juice. Add water and allow to stand for about 12 to 14 hours. Boil for one hour, adding sugar a little at a time and stir till dissolved. Only then bring to the boil again and boil for another hour or until it jellies on a cold saucer. Bottle as needed. back to top HONEY FUDGE from Mr Bee ( who else ) 4oz Honey 5oz Butter 1lb Sugar 1/4 Pint of Milk A GOOD COOKING THERMOMETER IS ESSENTIAL FOR THIS RECIPE Put into a heavy large pan all the ingredients and melt them slowly together until all is well dissolved. Increase the heat and place the thermometer into the pan. Boil briskly, stirring occasionally until 240 degrees F is reached. Remove from heat and leave to stand for about five minutes (until the temperature drops to around 215 degrees F. Beat with a wooden spoon until the mixture is thick and grainy. Put into a well-buttered tin and mark ready for later cutting. This will need to cool for about eight hours or so in a cool dry place. back to top Lentil Bake from Jane 8 oz red lentils, picked over 1 pint water 1 large onion finely chopped marge/butter/oil to fry onion in (the original recipe stated 2 large onions and 4oz marge but I found that far too much onion and fat.) 2 teasp yeast extract (I often substitute vegetable puree or tomato puree for some of the yeast extract) 1 teasp mixed herbs Cheese is optional. (the original recipe states same amount of cheese as lentils but I usually put in half that) 2 eggs (3 if very small eggs) 1. Cook lentils gently in water (they’ll probably absorb all the water and may need bit more water if they get too dry) 2. Saute onions in fat 3. Mix all ingredients together. 4. Pour into oiled dish/tin (approx. 8 x 11 inches) 5. Bake 30/40 mins in moderate oven (about 160º C - 180º C depending on your oven!) back to top Old Doverhouse Chutney from Joan 1½ lbs. Plumbs (Preferably Victoria) 1½ lbs. Cooking apples (weighed after peeling) 8oz. Green or Red tomatoes (what ever are available) 1lb. Raisins 8oz. Onions 1½lb. Demerara sugar 4oz. Preserved ginger in syrup ¼oz. Garlic finely chopped ¼oz. Whole hot chillies 1½ Tablespoons cooking salt 1 Pint malt vinegar First, pick over the plums and wash them. Then cut them in half and remove the stones and cut the halves into two or three. Chop the tomatoes roughly into pieces and put the lot into a preserving pan. Now pass the onion, apples, raisin and preserved ginger through the coarse blade of a mincer, or chop them finely in a food processor and add these to the pan together with the chopped garlic , vinegar, sugar and salt. Tie the chillies in a piece of muslin and suspend this into the pan so that it is well below the surface. Bring the pan slowly to the boil, stirring all the time until the sugar is dissolved, then cook slowly on a low heat for about 1 to 1½ hours, or until most of the liquid has evaporated stirring occasionally during this time. To test if it is ready, try the channel test described below. Pot the chutney into clean warm jars while still hot. CHANNEL TEST. Make a channel with a wooden spoon right across the surface of the chutney. If the spoon leaves a channel imprinted for a few seconds, without it being filled with vinegar then the chutney is ready. back to top Welsh Cakes from Joan 1/2lb. Self Raising Flour 2 0z Margarine 2 oz Lard 2 oz Sugar 2 oz Currants or Sultanas 1/4 teaspoon salt 1 egg milk (to mix if needed) a little nutmeg Rub the fat into the flour and add sugar, currents, salt & nutmeg. Make a well in the centre, beat egg and a little milk and pour into the centre of the dry ingredients a little at a time until a soft dough is obtained. If too dry, add a little more milk until correct consistency if obtained. Roll the dough out to about 1/4 inch thick and cut into rounds. Fry in a dry pan or griddle on a low heat until brown on either side. Use a little fat only if the cakes are covered in dry flour after rolling. As for pancakes, once the pan or griddle is up to heat, then the cakes will begin to cook well. Cut all the welsh cakes out first before you begin and have a wire rack ready to put them onto. Have about five going at a time, this way, by the time you have put number five onto the pan, number one will be ready to turn with a pallet knife, or remove from the pan. They burn easily, so be careful with the heat.