Recipe of the Month

RECIPE OF THE MONTH FORUM | HEADING Traditional Christmas Pudding

Why not try something a little different this festive season by making your own Christmas Pudding. There are advantages to making your own, the pudding can be tailored for people with food allergies or those who prefer a less alcoholic version! Ingredients

• 450g dried mixed fruit • 1 small cooking apple, peeled, cored and finely chopped • Grated zest and juice of 1/2 a large orange and 1/2 a lemon • 4 tbsp brandy, plus a little extra for soaking at the end 2 oz / 55 g self-raising flour, sifted • 1 tsp ground mixed spice • 1 1/2 tsp ground cinnamon • 4 oz / 110 g shredded cold butter (If you get suet, go for it instead of butter) • 4oz / 110g soft, dark brown sugar • 4 oz / 110 g white fresh bread crumbs • 1 oz / 25 g whole shelled almonds, roughly chopped • 2 large, eggs • Lightly butter a 2 1/2 pint / 1.4 litre pudding basin/17cm • 125 ml Brandy, rum or vodka (to flame the pudding) • 200g of rinsed yellow lentils • 375ml of vegetable stock • 1 teaspoon of ground tumeric Method

Place the dried fruits, apple, orange and lemon juice into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a lid and leave to marinate for a couple of hours, preferably overnight. Stir together the flour, mixed spice and cinnamon in a very large mixing bowl. Add the cold shredded butter, sugar, lemon and orange zest, bread crumbs, nuts and stir again until all the ingredients are well mixed. Finally add the marinated dried fruits and stir again. Beat the eggs lightly in a small bowl then stir quickly into the dry ingredients. The mixture should have a soft consistency. Spoon the mixture in to the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminium foil and tie securely with string. Place the pudding in a steamer and steam the pudding for 5 hours. Make sure you check the water level frequently so it never boils dry. Remove the pudding from the steamer, cool completely. Remove the paper, prick the pudding with a skewer and pour in a little extra brandy. Cover with fresh greaseproof paper and retie with string. Store in a cool dry place until Christmas day. On Christmas day reheat the pudding by steaming again for about an hour. To unmould the pudding, take off the parchment paper, put a plate on top and turn it upside down. To Flambé / flame the pudding, heat the brandy/ rum/ vodka in a small pan till it is hot, but turn off the heat before it boils, light the pan of brandy using a gas lighter or matchstick, then pour the flaming brandy over the pudding and enjoy the pudding with Brandy Sauce or Custard. Left over Christmas pudding can be reheated and served.

The Roebuck Inn

Offering traditional &delicious pub food ChristmasMenu

Four Courses and a glass of Proseco £25 per person

STARTERS

Homemade Brocolli and Stilton Soup (served with malted bloomer) Brussels Pate served with Melba Toast Prawn Cocktail

MAIN COURSE

(All served with roast potatoes and seasonal vegetables) Roast Turkey with all the Trimmings Roast Beef with all the Trimmings Mushroom, Brie and Cranberry Wellington

DESSERT

Christmas Pudding Served with Brandy Sauce Chocolate and Raspberry Tear Cheese Board

Finish with coffee, mints and mince pies Booking start from November 29th

The Roebuck Inn, Wickham, PO17 5AY Tel: 01329 569111

Hampshire Fare Returns To Winchester’s Christmas Market

Hampshire Fare, the county food and drink group, is returning to Winchester Cathedral’s Christmas Market, taking over a chalet from 5th to 22nd December.

Hampshire Fare took over a chalet at Winchester Cathedral’s Christmas Market for the first time in 2019. The chalet proved a great success as it allowed smaller artisan producers to have a presence at this Christmas Market which has a national profile. It also provided visitors with an opportunity to discover a continually changing selection of local food and drink to purchase as gifts or for festive feasts.

This year the Hampshire Fare chalet will continue this format with a rota of 16 producers – each taking over the chalet on different days. This means there is always something new for visitors to discover, including local ales, gins and wines, artisan chocolates, homemade fudge and shortbread, locally roasted coffee, smoked trout and Hampshire charcuterie. Visitors simply need to look for the sign of the Hampshire Hog - the emblem for Hampshire Fare.

Tracy Nash, Commercial Manager, Hampshire Fare, said “We are very excited that the Hampshire Hog is returning to Winchester Cathedral’s Christmas Market! We are confident that many are dreaming of a local Christmas this year and the Hampshire Fare Chalet is a great opportunity for visitors to buy quality individual gifts and stock up with delicious food and drink that’s perfect for celebrations.

“The past 18 months has seen a growing appreciation of local. Here at Hampshire Fare we are aware of a massive increase in interest in sourcing and supporting local. Conscious consumerism is on the rise with people making purchases based on making a positive social, economic and environmental impact, so we expect buying local this Christmas will be more popular than ever.”

One of the Hampshire Fare members who took advantage of this marketing opportunity in 2019 and is returning this year is owner and chocolatier Trevor Smith of Beaulieu Chocolate Studio. Trevor Smith commented: “We love the atmospheric location of Winchester Cathedral’s Christmas Market, and we are looking forward to bringing our own Christmas cheer with our handmade chocolate bars and seasonal favourites such as dipped orange, mints, New Forest Bark and hot chocolate dippers. Roll on December!”

The Hampshire Fare team is manning the Chalet on Monday 6th December and Monday 13th December handing out free Local Produce Guides and advising visitors about finding local. The Hampshire Fare Chalet will be available from Sunday 5th to Wednesday 22nd December inclusive, with opening hours from 10.00am-8.00pm Thursday to Saturday and 10.00am-6.30pm Sunday to Wednesday.

Christmas Menu

Starters

• Celeriac, hazelnut & truffle soup £5.95 GFA/VE • Hampshire ham hock and petit pois arancini, balsamic dressed rocket £6.50 • Triple cheese and tarragon stuffed portobello mushroom, winter leaves £6.95 GF/V/VEA • Chalk stream smoked trout and horseradish pate, melba toast £6.50 GFA • Baked camembert to share, bramble and bay jam, walnut bread £12.95 GFA/V • Fish board to share; smoked salmon, smoked mackerel pate, prawns, mixed leaf salad, marie rose sauce, warm baguette £15.95 GFA

MAIN COURSES

• Roast turkey, duck fat potatoes, stuffing, seasonal vegetables, gravy, pigs in blankets £14.95 GFA

• Puff pastry vegetable wellington, roasted potatoes, sage and onion stuffing, seasonal vegetables, gravy £14.95 VEA/V

• Our 8oz Hampshire beef burger or black bean burger, brioche bun and fries. Topped with truffle mushrooms or brie, bacon and Cranberry £13.95 GFA/V/VEA • Freshly battered fillet of cod, hand cut chips, mushy peas, tartar sauce £13.50 GFA/DF • Our homemade steak and ale pie, creamed potatoes, seasonal v egetables, homemade gravy £13.50 DFA • Festive mac & cheese; pigs in blankets, stuffing balls, cranberry sauce VA £12.95 • Warm beetroot, chorizo and pear salad, quince and sherry dressing £13.95 GF • Pan fried bass, smoked bacon and cockle broth, wilted spinach, creamed potato £14.95 GF • Slow cooked Asian beef brisket, chilli, lime and peanut, coriander salad, jasmine rice £13.95 GF

DESSERTS

• Peach panna cotta trifle

£6.75 GF • Coffee crème brulee £6.50 GF • Warm chocolate and forest fruit brownie, vanilla ice-cream £6.50 GFA/VEA • Cherry pie, vanilla custard £6.75 VEA • Traditional Christmas pudding and brandy custard £6.25 GFA/V/VEA • A selection of brie, stilton, cheddar, red onion marmalade, apple, mixed nuts, biscuits £8.95 GFA • A selection of ice-creams and sorbets £6.25 GF/DFA/VEA

GF – gluten free, DF – dairy free, V – vegetarian, VE – vegan, GFA – gluten free available, DFA – dairy free available, VEA – vegan option available

Welcome to The White Lion

The White Lion is an independent traditional country pub in the beautiful village of Soberton in the Meon Valley. Recently our 17th Centaury public house has undergone a full refurbishment inside and outside being tastefully and sympathetically re-decorated to complement its charm. Open fires, well-kept ales, fine wines, and a warm welcome await you.

We have developed a fantastic reputation for delicious locally sourced food. Popular pub classics remain on the menu alongside our monthly changing specials. Our renovated Grade II listed stables and coach house can accommodate up to eight people in three separate en-suite rooms.

Allan and the team look forward to welcoming you

Please check our website for Christmas opening times Bar Times

Mon - Sun 12-11pm

FOOD TIMES

Mon - Fri 12-2.30 and 6-9pm / Sat - Sun 12-8pm

The White Lion

School Hill, Soberton, Hampshire, SO32 3PF