Angela Clutton is a food writer and food historian and co-chair of the Guild of Food Writers. She is also a recipe writer and regular demonstrator at Borough Market and runs Borough Market’s Cookbook Club at their stunning Cookhouse Kitchen .
We were lucky to have Angela join us for 2 fabulous demos at the Enfield Food Festival 2017 and were looking forward to her demo of this dreamy Christmas cocktail at our winter food fair at Forty Hall Farm. The event was sadly hijacked by the snow (sob) but we are pleased to be able to share her recipe with you here and hope that Angela will return to share her knowledge at another event soon! - EL
For 2 glasses of light, creamy, boozy—custard heaven...
INGREDIENTS:
1 egg
40g caster sugar
100ml chilled single cream
100ml chilled whole milk
50ml bourbon
50ml spiced (or dark) rum
Whole nutmeg for grating
40g caster sugar
TO MAKE:
Separate the egg white and yolk into different bowls. Whip the whites with half of the sugar until stiff. Beat the yolk with the rest of the sugar. Add the cream, milk, bourbon and rum to the yolk mixture and whisk again. Transfer that to a serving bowl and thoroughly but gently fold in the whisked whites. Ladle out, with a grating of nutmeg over the top of each glass.
https://onhotbutteredtoast.com/ Twitter: @angela_clutton Instagram: @angela_clutton