Welcome back to our lovely readers, we hope you are all well. We are still all feeling a little lost without our guests at the moment but cannot wait to welcome you all back to Devon. In the meantime, we hope you are enjoying our blogs and we hope it provides you with a little glimpse into Devon virtually. In fact, if you have not already, you should give last week’s blog a read, where we teach you how to make bird feeders so that you can connect with nature in your garden. Click here to read. This week we are back with another delicious recipe for you to try at home which has been provided to us by East Hook Holiday Cottages.
Who are East Hook Holiday Cottages?
East Hook Holiday Cottages is a stunning holiday cottage site located near to Okehampton in Devon. It has three lovely holiday cottages including the Meadow Sweet which sleeps four. It has a cosy sitting room and a country-style kitchen and an additional dining room, perfect for family meals.
The Daisy Cottage is the largest of the cottages, sleeping seven. The cottage is over 300 years old and is a true Devon country cottage with exposed beams and charm.
The final cottage is the Clover. Another stunning 300 year old Devon country cottage with its original thatch. The cottage includes a spacious, well-equipped kitchen, a cosy living room, a downstairs bathroom and three bedrooms which can sleep up to seven people.
If you want to learn more about East Hook Holiday Cottages and what they have to offer, click here.
East Hook Holiday Cottages Recipe of Choice
East Hook Holiday Cottages wanted to share with you a recipe that they describe as ‘So simple, so delicious, so Devon! Westcountry Junket’.
Ruth the owner of East Hook Holiday Cottages said, ‘ The Westcountry summer dessert of junket has been enjoyed for hundreds of years. When I was growing up my Mother made it, as soon as my father brought in the warm milk, in the milking bucket, straight from the cow. Back then the first thing she did was to strain it through a muslin cloth, to ensure it was ready to use. It was the staple dessert for summer Sunday dinner’.
- 1 pint of full cream milk
- 2 oz. of caster sugar
- 2 dessert spoons of Essence of Rennet
- Small amount of Nutmeg
Ruth purchased her Essence of Rennet from Waitrose but it can be found in some health shops and online.
Put the sugar and the milk in a saucepan and warm to 37 degrees C. If you do not have a cooking thermometer you can guess. You want the milk just warm enough to dissolve the sugar.
Take off and pour into a pre-warmed serving dish of your choice.
Add two dessert spoonfuls of Rennet and stir three times clockwise and then half anti-clockwise.
Grate nutmeg on the top and stand aside to cool and set.
Once cool enjoy topped with Devon clotted cream.
We hope you have enjoyed today’s blog and recipe. If you decide to give it a go for yourself be sure to tag us in your finished dishes using the tag @devonfarms for Facebook or @devonfarmholidays for Instagram. Alternatively, feel free to email it to our social team at firstname.lastname@example.org.
If you want to learn more about East Hook Holiday Cottages click here.