Christmas Pudding (Our Best Ever)

A wonderful rich pudding, with a light texture and an exceptional depth of flavour

This Christmas pudding recipe was given to me in 1971 by the then executive chef of the QE 2 and we have been using it ever since although we have lightened it a little bit, so that we feel it is a little healthier.

The secret to this pudding is by making it a few months before Christmas day and feeding it with alcohol on a regular basis and by allowing all the flavours to mature, when at the Whitewell hotel which is where I got the recipe we used to make a couple of dozen puddings in April.

Christmas pudding is traditionally served on Christmas Day where It has its origins in England and Ireland, and is sometimes known as plum pudding or plum duff, although this can also mean other kinds of boiled pudding concerning dried fruit.

Many families used to have their own recipe for Christmas pudding, some handed down through families for generations. But in effect, these recipes bring together what by tradition were exclusive or sumptuous ingredients especially the sweet spices that are so important in developing their characteristic rich fragrance.

This recipe will make 10 servings, in one large pudding in a 2-pint (1.2 litres) pudding bowl or if you want two smaller puddings, use two 1-pint (570 ml) bowls, but give them the same steaming time.

You Will Need

110 grams, sultanas

110 grams, raisins

300 grams, currants

20 grams, chopped dates

110 grams, shredded suet

110 grams, white breadcrumbs

1 level teaspoon ground mixed spice

¼ level teaspoon freshly grated nutmeg

1 good pinch ground cinnamon

225 grams, soft dark brown sugar

30 grams, mixed candied peel, finely

25 grams, almonds, skinned and chopped

1 small cooking apple, peeled, cored and finely chopped

50 grams, self-raising flour, sifted

½ an orange zest and juice

½ a large lemon, zest and juice

2 tablespoons rum

125mls, brandy

75mls, stout

2 large eggs

Method

Start on the day before you want to steam the pudding.

Get your biggest mixing bowl and get going by putting in the suet, sifted flour, breadcrumbs, spices and sugar mix these ingredients completely together, then steadily mix in all the dried fruit, mixed peel and nuts followed by the apple and the grated orange and lemon zests. Don't forget to tick everything off so as not to leave anything out.

At this point in a smaller basin measure out the rum, barley wine and stout, then add the eggs and beat these thoroughly together next pour this over all the other ingredients, and begin to mix thoroughly.

It's traditional to get together all the family around, especially the children, and encourage everyone to have a really good stir and make a wish!

The mixture should have a fairly sloppy consistency that is to say, it should fall instantly from the spoon when this is tapped on the side of the bowl if you think it needs a bit more liquid add a tad more stout, cover the bowl and leave overnight.

The next day cram the mixture into the lightly greased basin, cover it with a double sheet of silicone paper (baking parchment) or greaseproof paper and a sheet of foil and tie it securely with string (you really need to borrow someone's finger for this!)

It's also a good idea to tie a piece of string across the top to make a handle so you won’t have any problems when its time to take the pudding out of the steamer.

Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours please do make sure you keep a reliable eye on the water underneath and top it up with boiling water from the kettle from time to time.

When the pudding is steamed, let it get quite cold, then remove the steam papers and foil and replace them with some fresh ones, again making a string handle for easier manoeuvring.

At this point, your Christmas pudding is all set for Christmas Day, keep it in a cool place away from the light a cool cellar is ideal or do as we do keep it on the bottom shelf at the back of the fridge.

Christmas Day; fill a saucepan quite full with boiling water, put it on the heat and, when it comes back to the boil, place a steamer on top of the pan and turn it down to a gentle simmer, place the Christmas pudding in the steamer, cover and leave to steam away for 2¼ hours you'll need to check the water from time to time and top it up a bit.

To serve, remove the pudding from the steamer and take off the wrapping, slide a palette knife all round the pudding, then turn it out on to a warmed plate.

We put a sprig of holly on top and warm a ladleful of brandy over direct heat, and as soon as the brandy is hot set light to it, you might need help with this.

Place the ladle, now gently flaming, on top of the pudding but don't pour it over until you reach the table when you do, pour it slowly over the pudding, sides and all, and watch it flame to the cheering of your family and friends

When the flames have died down, serve the pudding with rum sauce, or rum, or brandy butter. Serve and Enjoy!

John & Maureen Glen Tags: food, recipe, Christmas, Cooking for Christmas, Pudding, plum duff, Christmas dumpling

How about these for a Christmas Gift!!  

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Scotch Broth

Traditionally Scotch broth is a bit of everything thrown into the pot and is quite a substantial soup. In bygone days, Scots would eat this as a main meal in modern times; many Scottish households still serve Scotch broth as a main meal of the day rather than a first course. Ingredients can be exchanged depending on your personal liking, it's best made the day before to let the complete flavour to marinate through.

My granny Glen sometimes used to call it barley broth and always had a pan of broth on the go, I can even see in my mind the big black cast iron soup pan.

Even though a classic Scottish soup I think every household had their own recipe, this recipe is a blend of granny Glen’s and my mother’s.

I can remember being sent to the greengrocer for a fresh broth or soup mix this consisted of all the vegetable ingredients and a bunch of fresh thyme it changed almost weekly depending on what veg was available. This was in the days when the greengrocer and maybe his wife did some vegetable preparation and even boiled beetroots. Moreover, this was before convenience foods and supermarkets became popular.

Nowadays in the winter months, we make enough to last for a whole weeks worth of lunches and along with homemade wholemeal or crusty granary bread, it really sticks to your ribs, which is just what you want on a winter’s day. Oh, the barley we use isn’t pearl barley we think pot barley (see note) it is so much better with more flavour a creamier texture and very traditional in Scotland.

Serves/Makes:          10 to 12 servings

Prep-Time:                 10 to 12 minutes

Cook-Time:                90 minutes or there about

You Will Need;

2 pounds of neck of mutton or lamb

4 ounces pot barley or if you must pearl barley, soaked overnight

3 ounces split green peas, (soaked overnight) or you can use fresh or frozen peas added near the end of cooking

2 tablespoons of cooking oil or to be more authentic beef dripping or lard

1 large onion, peeled and chopped

1 large leek, chopped

4 turnips, peeled and chopped

1 small Swede, peeled and chopped

3 carrots, peeled and chopped

1 small bunch of fresh thyme, strip the leaves from the stalks we only want the leaves

2 tablespoon, chopped parsley

1 small cabbage, this is optional, but we like to use a small January king

6 pints of water, you might need more to let the finished broth down if you think it is too thick

Method:

Heat over a medium flame heat the lard or cooking oil and add the chopped onion and leek, once softened not browned add the water and the lamb bring to a boil, and skim off any fat from the top. After boiling for about 30 minutes add the soaked barley and peas bring back to a boil reduce the heat and simmer for another 30 minutes add the remaining vegetables and thyme leaves and season to taste and cook a further 20 minutes or until the vegetables are tender. If used, remove the bone, strip off the meat, and return to the pan discard the bone, add the parsley as a garnish before serving.

Pot barley is different from pearl barley this is the whole grain is a good source of protein, fibre and niacin (vitamin B3), as well as the trace minerals calcium, magnesium, phosphorus and potassium. It wants soaking overnight or for at least eight hours, just cover with boiling water, and leave to soak drain the following day. The soaking makes the barley more eatable and cuts down the cooking time.

The Glens Tags: Soups, Broths, Chowders, Consommés, Meat & Vegetable, Barley, Pot Barley, Traditional, Granny Glen, Homemade, Winter Warmer, Classic, Scottish Recipes

Quote of the Day:
Commerce is the great civilizer. We exchange ideas when we exchange fabrics.
--Robert Green Ingersoll

Lamb Cutlets Reform

One of the very first dishes I learnt to make as a 15-year-old boy in the Army Catering Corps, this was at Clayton Barracks, Aldershot, and the occasion was for a dinner for the officer’s mess. Since then I have cooked it for countless people and it became a very popular lunchtime meal for Lord Hanson and some of his business friends including Eddie George, the governor of the bank of England.
Alexis Soyer invented this dish at the Reform Club, London in the 1830’s when the late entrance of a difficult and hungry club member and a resourceful chef who had to make the most of what he had in his kitchen may clarify the invention of this rather extraordinary recipe. Reform sauce is piquant and deliciously seasoned with herbs and spices and is one of Soyer's most famous recipes. The recipe has been changed over time but this is as close to the original as I can make it.
The club is still open with Lamb Cutlets Reform a popular item on the menu

Serves/Makes: 4
Prep-Time: 12 to 15 minutes
Cook-Time: 10 to 12 minutes

You Will Need;
8, lamb cutlets, each weighing about 4 ounces each
2 ounces, cooked ham, very finely chopped
1 tablespoon, chopped parsley
3 ounces, fresh white breadcrumbs
2 eggs, beaten
Vegetable oil for frying
A good knob of butter
Salt and freshly ground black pepper

For The Sauce
2 large shallots, peeled and finely chopped
1 clove of garlic, peeled and crushed
A generous pinch of cayenne pepper
2 ounces of butter
2 teaspoons, plain flour
½-teaspoon tomato purée
2 tablespoons tarragon vinegar
1-tablespoon redcurrant jelly
½ a pint, of a good strong beef stock, I now use a Knorr beef stockpot (you know the jellied stock)
1 ounce of sliced Ox tongue
1 small cooked beetroot weighing about 3 ounces, peeled and cut into strips like the tongue
2 large gherkins cut into strips like the tongue
White of 1 large hard boiled egg, shredded into strips the same size as the tongue

Method:
To make the sauce gently cook the shallots, garlic, and cayenne pepper in half of the butter for 2 to 3 minutes, stirring occasionally. Add the flour and tomato purée and stir well, add the vinegar and redcurrant jelly and simmer for about one minute, then add the stock, bring to a boil, and simmer gently for 15 minutes season to taste, and whisk in the remaining butter.
Trim the cutlets to remove most of the surrounding fat this is known as French trimmed. Scrape the bone absolutely clean to within 1 inch of the 'eye' of the meat.
Mix the chopped ham, chopped parsley and breadcrumbs together. Season the lamb cutlets and coat with the beaten egg and then cover with the ham and breadcrumb mixture. Cover and chill until required.
Heat a couple of tablespoons of the vegetable oil in a frying pan on a medium heat and cook the cutlets for 3-4 minutes on each side until golden, adding the butter towards the end.
Arrange the cutlets on a warmed serving dish and garnish each one with a cutlet frill.
To serve, combine the julienne of tongue, beetroot, gherkin, and egg white in a serving dish, pour the sauce into a sauceboat and serve separately.

We love these served with Pommes Anna and sliced runner beans

The Glens Tags: Lamb and Mutton, Lamb Cutlets, Reform Sauce, Reform Club, Alexis Soyer, Army Catering Corps, Clayton Barracks, Wilton Lodge, Lord Hanson, Bank of England, Eddie George

Molly’s Mushy Peas

Ooh, these are easily the most excellent when it comes to mushy peas for “Fish ‘n’ Chips”

The peas used should be the dried marrowfat ones, the best ones we have found in the UK are Bachelors Bigga Marrowfat Peas but really most brands will make excellent mushy peas.

They are a traditional northern English accompaniment to fish and chips and all over Northern England, they are commonly served as part of the popular snack of pie and peas (akin to the Australian pie floater, but with mushy peas instead of a thick pea soup) and are considered a part of traditional British cuisine. Mushy peas are also sometimes served in batter as a pea fritter.

Marrowfat peas can also be bought in canned, the most popular brand is “Farrow’s Giant Marrowfat Processed Peas”, these can be used as a substitute for mushy peas.

• Serves / Makes: 4

• Prep-Time: 12 hours

• Cook-Time: 2 hours

The Glens Tags: Mushy Peas, Lancashire, Traditional

You Will Need;

1. 8 ounces, dried marrowfat peas (see note)
2. 1-teaspoon bicarbonate of soda
3. 1¼ ounce, butter
4. Salt and freshly ground black pepper

Method:

• Soak the peas in a large bowl, in three times their volume of water with the bicarbonate of soda overnight at least 12 hours
• Drain the peas, rinse under the tap, and place on the stove in a large pan and cover with water, (about an inch or so above the peas). Cover and bring to the boil and once boiled, reduce the heat and simmer the peas for 1½-2 hours, stirring from time to time, part way through check the top of the cooking liquid and skim off any foam
• The peas should be soft and mushy in texture but not too dry. If they are wet, continue cooking over the heat with the lid off to dry out a little. Beat in the butter and season, season only at the end, as if you do so before that the peas will be tough.
• Add a little water to the mixture to loosen the mushy peas to the consistency you like.
• Mushy peas freeze well.

If you live in America and Canada and don't want to wait overnight or can't find dried marrowfat peas, just use drained canned marrowfat peas mashed with a knob of butter, and seasoned.

Note; Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than be harvested in their prime of youth like the normal garden pea. They are used to make Mushy Peas.

Aïoli (Garlic Mayonnaise)

Probably the most famous garlic sauce of all is Aioli, the golden garlic mayonnaise of Provence. So celebrated is this versatile French sauce that certain days are set aside in many villages for feasts that last from noon until after sundown as platters of vegetables, fish, hard-cooked eggs and bread are carried in for dipping up the smooth, garlicky delight.
Aioli packs a powerful punch, and makes a perfect partner to all manner of things, apart from vampires, that is!

Serves: 6
Time: 15 minutes

You Will Need
8 garlic cloves, use a nice large size
½-teaspoon sea salt
½ teaspoon freshly ground white pepper
150 mls extra virgin olive oil
2 large egg yolks
1-tablespoon lemon juice, you can use up to 2 tablespoons.

Method:

In a large pestle and mortar, pound together the garlic, salt and pepper until smooth, adding a little olive oil from time to time to moisten the mixture.
Once the mixture has formed a smooth paste, add the egg yolks and pound again until they are completely combined into the garlic mix.
Slowly add the remaining olive oil, as if making mayonnaise, until the emulsion is thick and smooth.
Beat in the lemon juice to taste and use as desired.

In France, aioli is traditionally served with seafood, fish soup, and croutons. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh 'garlic' (Latin allium) + òli 'oil' (Latin oleum).

Aioli (Blender Recipe)

Probably the most famous garlic sauce of all is Aioli, the golden garlic mayonnaise of Provence. So celebrated is this versatile French sauce that certain days are set aside in many villages for feasts that last from noon until after sundown as platters of vegetables, fish, hard-cooked eggs and bread are carried in for dipping up the smooth, garlicky delight.
Aioli packs a powerful punch, and makes a perfect partner to all manner of things, apart from vampires, that is!

Serves: 6
Time: 15 minutes

You Will Need

Four Cloves Garlic, I use the largest cloves I can find
2 Large Egg Yolks
1 Teaspoon Dry Mustard
¼ Teaspoon Sea Salt
¼ Teaspoon White Pepper
1 Cup Olive Oil
1 ½ Tablespoons Fresh Lemon Juice

Method:

Have all the ingredients at room temperature
Peel the garlic, and combine the garlic, egg yolks, mustard, salt, and pepper in a blender.
Cover and blend at medium speed until smooth, with the blender running, remove the cover or the little additions cover and slowly pour in half the oil in a steady stream.
Stop the Blender and scrape down sides of jar
Cover and turn to medium speed, uncover and add the lemon juice, then the remaining oil in a slow stream as before, stopping the blender to scrape down sides occasionally as the sauce thickens.
Chill and serve.

To prepare the sauce with hand or electric mixer: use a narrow deep bowl (a one-quart glass measurer makes a good container, or use smaller bowl supplied with large electric mixer). Beat in the oil very slowly, especially at the beginning, being sure oil is completely blended before adding more. When thick, crush garlic cloves over sauce and mix well.

In France, aioli is traditionally served with seafood, fish soup, and croutons. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh 'garlic' (Latin allium) + òli 'oil' (Latin oleum).

Northumbrian Cockle Soup

A classic North of England soup originally the cockles were boiled in seawater as we still do (sort of) we use a good Cornish sea salt added to our water. Almost everyone has his or her own version of this classic dish and this is ours.

Serves: 6
Time: 20 minutes, don’t forget that a good dish takes time, nature doesn’t rush so neither should you

You Will Need:

• 40-50 Cockles (You can use Clams)
• 1 Ounce, Butter
• 1 Ounce, Plain Flour
• 1 Pint, Full Fat Milk
• 2 Tablespoons, Onion, Finely Chopped
• 2 Tablespoons, Celery, Finely Chopped
• 1 Tablespoons, Chopped Fresh Thyme
• 2 Tablespoons, Parsley, Chopped Plus Extra For Garnish
• 4-6 Tablespoons, Cream
• Freshly Ground Black Pepper to Taste
  

Method:
Clean the cockle shells very well under cold running water, discarding any that are already open. Place the cockles in a large saucepan and cover with cold, well-salted water. Bring slowly to the boil, shaking the saucepan from time to time. As soon as the cockles are open, they are ready Do not over-cook, as this will toughen them.
Allow the cockles to cool in the stock, then strain, keep back the stock, and remove the cockles from their shells using a sharp knife, strain the cooled stock again and make up to 1 ½ pints with water if necessary.
Melt the butter in a saucepan, stir in the flour and cook for 1 minute, gradually add the cockle stock, stirring to prevent lumps forming, bring to the boil then stir in the milk. Add the onion and celery and cook, stirring, for 5-10 minutes, or until the vegetables are soft. Add the parsley and pepper, and then stir in the cockles.
Heat through thoroughly and pour into 4-6 soup bowls. Swirl a tablespoon, of cream into each bowl and garnish with a little parsley.
Serve with crusty bread.

Stovies

Stovies

Another traditional Scottish dish mainly made on a Monday with the dripping leftover from the Sunday roast, even though at one time many people could not afford a roast on a Sunday, they would still buy a pack of dripping from the butcher to make stovies. This recipe uses butter and vegetable oil for health reasons but I still make stovies with dripping.

• 1 ounce, Butter


• 1 tablespoon, vegetable oil


• 2, onions, peeled and sliced


• One ½ pounds, potatoes, peeled and thinly sliced


• 2 tablespoons, beef stock, or any beef jelly you can retrieve from the roast beef

1. Melt the butter with oil in a large heavy frying pan / skillet, stir in the onions and fry until they are golden and caramelised, about 10 to 15 minutes.


2. Add the slices of potato and turn them carefully into the fat, carefully mind so as they don’t break up. Season well with sea salt, freshly ground pepper, then add the stock or jelly, and heat through until the jelly has melted or the stock has warmed through.


3. Cover tightly with a lid or foil and cook over a low heat for 20 to 30 minutes until the potatoes are tender and have soaked up all the liquid, add a little hot water if they seem a little to dry, remember to shake the pan a little when they are cooking to stop them from sticking, don’t stir them or they will break up and you don’t want that!.


4. Nice served with cold meats or on their own with a poached egg on top.

http://www.grouprecipes.com/95463/stovies.html

Rumbledethumps

Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage, and onion. Similar to Irish colcannon, and English bubble and squeak, it is served either as an accompaniment to a main dish or as a main dish itself
This is my version of a favourite dish from Scotland, you can prepare this dish ahead of time, and pop it into the oven just before the roast is done.

• Two ½ pounds, potatoes


• 1 pound, Swede (neeps)


• 4 ounces, butter


• 1-pound cabbage, we prefer to use a Savoy cabbage


• 6 ounces grated cheddar cheese, or for a treat stilton

1. Peel and chop the potatoes and Swede and boil them together in a large pan of salted water for about 25 to 30 minutes or until tender. Preheat your oven to 170c /Gas 3, drain the veg and return to the pan, cover tightly and shake over a low heat to dry them off thoroughly.


2. Heat half the butter in another pan then add the cabbage and cook until just tender, it must still be bright green about 3 to 5 minutes. Put all the nice buttery cabbage into the pan with the potatoes and swede and add the rest of the butter. Roughly, mash them all together and season to taste with sea salt and freshly ground white pepper.


3. Put it all into a nice ovenproof dish top with the cheese and bake for 30 minutes.


4. We always put the Rumbledethumps under a hot grill for about 5 minutes before serving to get a nice brown top to them.

http://www.grouprecipes.com/95461/rumbledethumps.html

Parched peas (Carlin Peas, Pigeon Peas)

Parched peas, Carlin Peas, do you remember them from your childhood?
Also known as Maple Peas, Brown Peas, Pigeon Peas and even Black badgers and Grey Badgers, are an ancient pea or marl, documented in the reign of Elizabeth 1.

They more or less originated in the gardens of the early Middle ages monasteries, when peas and beans formed a huge part of the staple diet. They grow to approximately six feet high, and display striking purple and white blossoms, and they crop profusely. The peas, which can be used fresh, or dried for winter use, have a unique flavour, often described as a mediaeval mushy pea.

Carlin peas are better known in the north of England, black peas are by tradition eaten in the Blackburn, Preston and Bolton areas of Lancashire just about the time of Bonfire/Halloween night and we used to get them at the various winter fairs. The preparation is a little different to most other methods, we will soak them for 24-48 hours, then simmer until they have gone mushy (adding salt during cooking stops them from softening), salt and vinegar is added just before eating.

Carlin Sunday used to be generally observed in and around Carlisle, back in the days when the State Management ran the local pubs. Regulars would be given Carlins, usually in a plastic cup, liberally covered with vinegar, salt and pepper. This is a favourite Cumbrian recipe of mine;
Soak the Carlins together with a ham shank overnight, rinse, fill the pot with clean water, bring to the boil, skim off any scum, add the chopped vegetables and allow to simmer as long as you like, remove the shank, remove the fat, chop up the meat and return to the pot.
The tradition has died out since the big breweries moved in, but if you try hard enough you'll find Carlins in one or two pubs, I have yet to meet anyone who doesn't like them!
In the Northeast traditionally children were given them to eat on Carlin Sunday, after a special church service, a little like Harvest Festival. In Nottingham the cooked peas were sold at the annual Goose Fair until the late fifties.

Here is a Geordie recipe for Carlin Peas;
Preparation Time is about three minutes, plus overnight soaking. Cooking Time is around 25 minutes
This recipe serve serves four people

INGREDIENTS
½lb (200g) Carlin peas
Pinch of salt
1oz (25g) of beef dripping (or butter)
Some soft brown sugar (optional and not usually used in the North East)
A splash of rum (optional)

Soak the Carlin peas in cold water overnight. Drain and put them in a saucepan of boiling water with salt. Boil for approximately 20 minutes, or until cooked but not overdone or mushy.
Melt the beef dripping (or butter) in a frying pan, drain the Carlins and then add them to the pan and fry for two to three minutes.
Serve hot with salt, vinegar and pepper. Or you can leave them to cool for a tasty nibble later. Alternatively, while still hot, you can add the brown sugar and a drop or rum.

Ginger Beer Plant

Not so long ago I was asked if I remembered making ginger beer as a young un, and I do, this might be a good way to entertain the kids during the holidays.
During the 50's and 60’s just about every family was growing one of these plants. At every friend's house you visited you were given ginger beer to drink and as far as I can remember it tasted superb! Then all of a sudden it all seemed to disappear. I was only about 10 at the time so didn't get to know the real reason why. Soon after I supposed it had a lot to do with the coming of the Corona pop man he called each week with a fantastic selection of fizzy drinks that didn't need feeding. I still miss that ginger beer though.

Serves: As many as you want
Time: A couple of hours to get it all ready and a little while longer before drinking it

You Will Need

1. 25g (1 oz) fresh yeast or 15g (½ oz) of dried yeast
2. 1 kg (2¼ lb) sugar
3. 40ml (8 tsp) ground ginger
4. Juice of 2 lemons
5. Water
6. Square of muslin
7. 9 x 1 pint, or 5 x 2 pint cork topped bottles (Now I would use proper beer bottles available at all good home brew shops))

Method:
For making the ginger beer we used a glass sweetie jar borrowed from the corner shop if you can find one it would be ideal, up in Lancashire Ozzie mills sells this type of jar, full of sweets. It is best kept in a cool dark place, we used a shelf of the kitchen cupboards.
Put the yeast into a large clean jar, pour in 275 ml (10 fl oz) tepid, (blood temperature) warm water, stir in 2 teaspoons of sugar and 2 teaspoons of ground ginger.
Cover and leave in a warm place for 24 hours, you have just made your starter plant, over the next week you just 'feed' it till it is ready to bottle.

Feeding The Plant

• Feed the plant with 1 teaspoon of sugar and 1 teaspoon of ground ginger, every day for the next 6 days. Make sure to stir and cover the jar each time.
• After you have fed it on the 6th day, cover the plant and leave it for 24 hours.
• After that, line a sieve with the muslin, (I remember using a tea towel) then strain the contents of the jar, reserving both the liquid and the sediment.
• In a saucepan over gentle heat, dissolve 2 ponds of sugar) 1 pint of water. Stir constantly until the sugar has dissolved then bring to the boil and boil for 3 minutes.
• Allow to cool until almost cold, then pour the syrup into a large bowl and stir in the lemon juice and liquid from the plant.
• Dilute this liquid with 6 pints of water, stir well and pour into clean, and sterilised bottles. Put a cork in each one and store somewhere preferably cool and dark for at least one week.
• Then drink and enjoy, don't be tempted to save it as there will be a new batch coming along next week!

MAKING MORE GINGER BEER
Wash out the large jar and the muslin, add half of the saved sediment, then continue from Feeding The Plant. Do as we all used to do pass the other half of the sediment to a friend with instructions as to how to proceed.