Ingredients:
1 cup of flour
1/2 tsp salt
2 eggs
Quarter cup of beer
Large handful of wild garlic
4 spring onions
Method:
In a bowl, whisk together the flour, salt, eggs and beer.
Roughly chop the garlic and onions and add to the batter. Mix well.
Heat some butter in a frying pan and, once hot, add the batter in large tablespoons, leaving space between each one.
Once the underside is golden, flip and cook the other side. Serve while still warm.
Though you can get traditional ceramic rumpots, you can use any clean, large container.
As well as making a deliciously fruity rum, you also get boozy fruits to eat with ice cream, cheesecake, pancakes, flan, porridge etc.
Ingredients:
• Rum
• Sugar
• Fruit (apples, pears, strawberries, raspberries, blackberries, damsons, plums, gooseberries, cherries, blackcurrants, rhubarb- anything you can get your hands on)
Method:
Remove any stems, seeds and stones from the fruit. Cut larger fruits into smaller pieces.
Put the fruit into a large pot, or rumpot if you have one. For every 500g of fruit, sprinkle 250g of sugar over the top. Add enough rum to cover the fruit, by at least 1 inch.
Cover the top of the pot with cling film, to stop the alcohol evaporating.
Throughout the summer continue to add more fruit as it becomes available. Every time you add more fruit, add more sugar and rum, until the pot is full.
If all your fruit is available at the same time, you can add it all at once.
Once the pot is full, allow at least 6-8 weeks before straining the fruit from the alcohol and eating/drinking.
