Yorkshire Mint Humbugs Recipes

Steps:

• Put the sugar, water and wine in a small saucepan, bring to the boil and boil for 5 minutes. Allow to cool, then pour this syrup into a nice bowl and stir in the lemon juice and sherry.
• Slice the peaches and apricots and put them immediately into the syrup.
• Add the orange slices and bananas.
• Lastly add in the raspberries, redcurrants stripped of their stalks, and cherries, halved and stoned.
• Spoon some of the syrup over the fruit and chill thoroughly before serving with or without whipped cream.
• Fruit liqueur, rum, or sherry may be added.

Steps:

• Heat oven to 230C/fan 210C/gas 8.
• Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
• To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
• Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
• Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
• Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
• Serve immediately. You can now cool them and freeze for up to 1 month.

Steps:

• Mix ingredients together, making a thin batter.
• Pour like pancakes on a hot, greased griddle.
• Add a few currants in the middle of batter while frying.
• Brown on both sides. Put on plate and spread with butter and sugar.
• Stack like pancakes, then use a sharp knife and cut into quarters.

Steps:

• Pour the port into a large, heatproof jug.
• Rub the lemon with the sugar llumps, then squeeze the lemon juice and strain it.
• Mix the sugar and lemon juice with the port, and add the boiling water.
• Cover the jug until the liquid has cooled a bit, then serve in glasses with a scrap of grated nutmeg.

Steps:

• Snip the stalks from the watercress and place the leafy ends on kitchen paper to absorb any water. Butter the bread generously, arrange the watercress over 4 slices and season. Top with the remaining bread, cut into triangles or fingers and serve.
• NB. (Don't discard the watercress stalks; they can be made into a soup. Soften a chopped onion in a pan with butter, add 250ml whole milk and bring to the boil. Add the stalks, cook for 1 minute then liquidise until smooth and foamy.).