British Recipes > Devonshire Junket
1 tablespoon caster/superfine sugar
2 teaspoons rennet (or follow instructions on bottle for amount to be used)
1/4 teaspoon powdered cinnamon or nutmeg
1 tablespoon brandy or rum
clotted cream
(see measure conversions for more information)
- Put it into a large serving dish and stir in the rennet and sugar.
- Add the brandy or rum.
- Stir once or twice and leave in a warm room to set.
- When set, cover with clotted cream and sprinkle with cinnamon or nutmeg.
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How to make Devonshire junket:
A Devonshire recipe which is entirely dependent on dairy farming. At one time junket was very popular as a dessert, especially for invalids, but it is rarely eaten nowadays.
Ingredients
2 pints milk1 tablespoon caster/superfine sugar
2 teaspoons rennet (or follow instructions on bottle for amount to be used)
1/4 teaspoon powdered cinnamon or nutmeg
1 tablespoon brandy or rum
clotted cream
(see measure conversions for more information)
Method
- Warm the milk to between 70 degrees and 80 degrees Fahrenheit (see temperature conversions).- Put it into a large serving dish and stir in the rennet and sugar.
- Add the brandy or rum.
- Stir once or twice and leave in a warm room to set.
- When set, cover with clotted cream and sprinkle with cinnamon or nutmeg.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- British Recipes Home Page
- Buy Food & Drink Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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