Brandy and orange punch high 1-2/low 3-4
Sugar 275g (10oz)
Boiling water 550ml (1pt)
Cloves 6
Cinnamon 10ml (2tsp)
Lemons (zest and juice of) 2
Oranges, (juice of) 2
Orange, sliced 1
Orange squash 60ml (4tbsp)
White wine 1 bottle
Brandy 150ml (
1
/4pt)
Put the sugar and boiling water into the crock pot. Stir in the other ingredients
except the brandy. Heat for the time shown. Stir in the brandy just before
serving .
Lemon curd high 2
1
/2-3/low 4-6
Butter 100g (4oz)
Lemons, grated rind and juice 4
Caster sugar 450g (1lb)
Eggs, size 3 4
Melt the butter in a pan. Add the lemon juice, rind and sugar, and stir till
dissolved. Allow to cool. Beat the eggs lightly and stir into the mixture. Pour
into a 1 litre (2pt) basin. Cover with foil. Stand the basin in the crock pot. Pour
enough boiling water into the crock pot to come half way up the basin. Cook
for the time shown or till thickened. Stir thoroughly, pour into warmed pots
and allow to cool. Store in a cold place for no longer than 2 weeks.
Cheese fondue low 1-2
Garlic, cut in half 1 clove
Dry white wine 100ml (4floz)
Gruyere cheese, grated 225g (8oz)
Emmenthal cheese, grated 225g (8oz)
Cornflour 20ml (4tsp)
Pepper to taste
Nutmeg, grated to taste
Rub the inside of the crock pot with garlic. Add the wine and cook for 30
minutes on low. Mix the cheese with the cornflour and seasonings. Stir this
mixture into the wine. Cook for 1
1
/2 hours, stirring after 30 minutes. The
fondue may now be left in the crock pot. To serve, spear cubes of crusty bread
with forks and dip in the fondue.
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