Lemon liqueur (Limoncello)

Posted on | by

INGREDIENTS
3 cups (750ml) 95º alcohol
Rind of 3 big ripe lemons
3 cups (750ml) water
3 ½ cups (700g) sugar

PREPARATION
Place alcohol and lemon rind in a big glass jar.
Close and let stand for 10 days to macerate. Syrup
Place water and sugar in a saucepan.

Cook over a medium heat until sugar dissolves.
Bring to the boil. Remove from heat and allow to cool.
Pour syrup into glass jar.

Bottle liqueur in airtight glass bottles.
Allow to stand for 10 more days before serving.

Yorkshire Sticky

Posted:

This sticky cake was always served on Bonfire Night as well as other occasions. It can be stored in a tin for about a week before eating to allow it to become really moist. INGREDIENTS 230g flour 2 teaspoons baking powder 2 teaspoons ground ginger 1 teaspoon ground cinnamon 230g medium oatmeal 180g black treacle […]

Royal glaze

Posted:

INGREDIENTS 1 egg white 250g caster sugar 1 teaspoon lemon juice PREPARATION Place egg white, lemon juice and 200g well sifted caster sugar in a mixing bowl. Stir until well blended and beat with electric mixer at high speed for 3 minutes. Fold in remaining sugar and whisk until mixture forms firm peaks. Cover bowl […]

Delicious fritters for rainy days

Posted:

Makes: 2 dozen INGREDIENTS 2 cups (240g) flour 1 teaspoon baking powder pinch of salt 2 tablespoons sugar finely grated lemon rind 1 tablespoon butter, melted 1 egg yolk 1 egg 1/2 cup (125ml) milk oil for cooking PREPARATION Sift flour, baking powder, salt and sugar onto worktop. Make a well in the center. Mix […]