Our Recipes
This is where we publish our loved, tried, tested and trusted recipes.


Recipe by Ruth Watson 
  • 500g currants

  • 500g muscatel or Californian raisins (or a mixture)

  • 500g sultanas

  • 500g Bramley apples , peeled, cored and chopped fairly small

  • 2x250g boxes shredded beefsuet

  • 100g whole blanched almonds , coarsely chopped

  • 350g natural demerara sugar

  • 100g dark muscovado sugar

  • 1 rounded tsp ground cinnamon

  • 2 rounded tsp groud mixed spice

  • 1 large, juicy lemon

  • 250g whole mixed peel , chopped into small dice

  • 125ml dark rum

  • 125ml Disaronno Originale liqueur Disaronno

  • 175ml French brandy

Grated rind and juice of  2 lemons.

3 eggs, beaten

4 ozs (100 gr) butter

8 ozs (200 gr) caster sugar.

  • Put all ingredients into the top of a double saucepan, or into a basin over a saucepan of simmering water.
  • Stir until the sugar dissolves, then continue cooking gently, stirring frequently, until the curd thickens (allow about 20 - 30 mins).
  • Pour into jars, cover as for jam - store in a cool place and use within 3 - 4 weeks.

(the book says strain into the jars, but I personally have never bothered with this!)

This recipe is taken from my Godmother's cookery book. It was presented to her at Battersea Polytechnic Domestic Science college in 1936 and cost 1/6d.

!/2 pint water to every 5 or 6 pounds of fruit

1 lb sugar to each pound fruit and 1 lb to each pint of water

First of all, strip the fruits from the sprigs (use a fork), taking care not to burst the fruits. Elderberries are sour when raw but delicious when sweetened for jam or jelly

1kg elderberries

1.5 kg granulated or preserving sugar

4 limes

Makes about 3-4 jars.

400g cherry tomatoes
9 red peppers
9 red chillies
6 garlic cloves
a thumb-sized chunk of root ginger
700g sugar
200ml cider vinegar

Seville season is so short, December to February, but now that your mincemeat jars are empty you might as well fill them up with Marmalade! 

The Seville orange season is short and is over before you realize it. The season runs from December to February. I love using the Seville oranges for making marmalade, as they are extra bitter and somewhat uncomplicated but sophisticated at the same time. I was so very excited when I saw these beauties in the vegetable shop!

Seville oranges also freeze well, so if you buy some but do not get the chance to make the marmalade immediately, I suggest freeze them whole. Defrost them completely before turning them into a delicious marmalade.

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