Tarquin's The Cornish Figgy Pudding Gin, 700 ml

Product Information

Around the Northern Hemisphere, we are once again settling into our jumpers and boots for the colder months. With the festive season looming large (however you celebrate it), it’s time to get your home ready for the occasion – and that includes your gin selection!

Method: Add all ingredients into a mixing glass with ice and stir until cold. Strain into a chilled martini glass and garnish with a piece of dark chocolate and a raspberry. This cookie, set by PubMatic, is used to build a profile of user interests and to show relevant ads.

Barbican Botanics Spiced Rum Truffles-These trufflescontain the delicious flavour of Barbican Botanics Spiced Rum, with notes of fig, orange, allspice, berries, nutmeg, ginger, cassia and clove. Coppa Gin Glass x2-Serve your drink in style with theUnbranded Coppa Gin Glass, the perfect addition to any gin cupboard. A cookie set by YouTube to measure bandwidth that determines whether the user gets the new or old player interface. The LIVE virtual tastings are carried out in the last week of the month. Please keep an eye on our socials for confirmed dates! Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie.

This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Method: Add Aberfeldy 12, apple juice, lemon juice and syrup to a glass and stir. Pour into a champagne flute and top with sparkling wine. Garnish with a rosemary sprig and a dehydrated apple slice. Fever-Tree Ginger Ale x2-Made using a unique blend of three of the world's finest naturally sourced gingers,combined withsubtle botanical flavours and spring water.The beauty of cooking with dried fruit is that you get to rehydrate them with a liquid of our own choosing (and one that’s much tastier than boring old water). A lot of recipes call for brandy, but seeing as you’ll be flaming it with that spirit later, I like to go with a brown ale. It has malty notes of caramel, banana and dried fruit, making it the perfect complement to the other ingredients. It also adds a bitter savouriness to counteract the natural sweetness of the fruit. Make sure you soak for the full 12 hours; the fruit should be pleasingly plump and bursting, with only a little (if any) liquid left in the bowl. What is suet? Bring in the new year and celebrate the hopeful start of 2022 with this elegant sparkling serve. Combining both sugar and bitters, this drink will be the perfect pairing as you sing Auld Lang Syne with those closest to you. Best enjoyed in your favourite chair next to a roaring fire mixed with ginger ale and garnished with an orange wedge and fresh thyme or served as a ‘Festive Fig-roni’ with Campari, Sweet Vermouth and a clementine twist – it’s sure to bring some warming Cornish cheer to your glass this Festive period! The benefits of using dried vs fresh fruit in baking is the deeper, comforting flavour they provide, along with a chewy fudginess. Removing moisture from fruit via dehydration not only intensifies a fruit’s flavour, it also reduces its size, meaning you can cram in more fruit per cubic centimetre – hence the pudding’s iconic richness and density. Plus dried fruit keeps for longer. Choose your fruit There’s lots of dried fruit in the shops in the run-up to Christmas and, for the trad pudding, I always think the more the merrier. It’s important to have a good base of raisins, sultanas and currants, but don’t stop there. I add dried apricots for some tang and prunes for their gooey richness. Some people turn their noses up at sweeter-than-sweet glacé cherries, but I love their lurid colour and satisfyingly sugary texture, so they’re going in for me. If you’re dead set against the glacé, try a maraschino cherry – more natural in colour and texture.

PubMatic sets this cookie to ensure that a PubMatic user ID is already set and that PubMatic’s code is running properly. For a long drink try it with spiced ginger ale or a light tonic over lots of ice with a slice of orange for a super simple delicious drink with a spiced festive twist! Stir-up Sunday is the official day to make your pudding – the last Sunday of November. While the date has religious significance (it’s the last Sunday before Advent), it also has tasty significance in that it gives the pud time to mature. Once it has been ‘stirred up’ by everyone in the family (don’t forget to make a wish), then steamed, the pudding needs to be left to age in a cool, dark place. As it matures, many compounds in the pudding begin to break down, releasing new flavour compounds, which give off sweet and fruity aromas. If you’re really organised, you can even make your pudding a year ahead for a true vintage finish. To finish…Method: Add all ingredients to a mixing tin over ice, shake and strain. Pour into a highball or wine glass of crushed ice and garnish with fruit and herbs of your choice. (Use any red wine you have on hand; this is a great way to finish a bottle from the night before). Joe & Seph's Festive Mint Chocolate Popcorn Pouch (80g)- A smooth, rich and minty after-dinner treatmade with a blend of the finest Belgian Milk and Dark Chocolate with Peppermint to give a crisp, refreshing taste.