The Start Menu

1. Using a plastic funnel, pour the sugar into the bottle.
2. Add the dried yeast to the bottle.
3. Mix the grated ginger and lemon juice together in a cup or other suitable piece of crockery.
4. Next you need to add the ginger/lemon mixture to the bottle using your funnel
5. Add the water to the bottle until it is about ¾ full, then put the cap on and shake the bottle until all the sugar is dissolved.
6. You then need to top the bottle up until there is approximately a one inch gap at the top. This gap is to prevent explosions once the yeast gets to work.
7. Put the cap on the bottle as tightly as you can, then place the bottle somewhere warm. I put mine in my airing cupboard. You’ll need to leave it for 24-48hours to let the yeast go to work.
8. Once the bottle is very hard, and can’t be squeezed, the ginger beer is done. It took 24 hours for my batch to be ready.
9. Place the bottle in the fridge overnight. This halts the yeast and stops the bottle exploding.
10. Once the ginger beer is chilled, pour it into the 2nd coke bottle through a sieve to remove lumpy bits.
11. Pour it into a glass and enjoy.

Notes: You really don’t want to leave that bottle in a warm place for any longer than 48 hours.

Instructions

1. put water , sugar and Cinnamon into crock pot and mix well
2. Place plums into Crockpot, and turn on low
3. Place cooked plums into desert plate with ice cream & eat!The plums will hold shape well and are just a little tangy inside (though some people like that!) , feel free to add more sugar.

Instructions

1. Crumble Christmas Pudding into a microwave proof bowl.
2. Pour over Alcohol.
3. Microwave on High for 4-5 minutes (depending on Microwave… 4 minutes @ 1200w works nice)
4. When cooled sufficiently, roll into balls. Should make about 12 balls.
5. Place in freezer on a tray & baking paper for no less than an hour.
6. Melt Dark/Milk chocolate according to the instructions on the packet.



7. Dip each partially frozen truffle into the chocolate and place on baking paper and allow to set at room temperature (putting in the fridge to set causes the chocolate to sweat and go all cloudy and yucky looking)
8. Melt the white chocolate according to the instructions on the packet. let it cool ever so slightly.
9. Take a level teaspoon of white chocolate and drip it on top, allowing the chocolate to slowly run off the teaspoon, giving it a custard dollop look.
10. Allow the white chocolate to again start setting.
11. After about a minute or so, place the decorations on top to make it look like a christmas pudding!
12. Allow the white chocolate to set fully at room temperature (again, not in the fridge… chocolate sweats!)
13. CONSUME OM NOM NOM NOM