Sussex Exclusive Magazine. Issue 4 2023
Showcasing the best of Sussex. In this edition, we shine a spotlight on Eastbourne, share foodie experiences and bring you lots of ideas for the perfect Sussex wedding. You'll also find things to do, some great Sussex recipes, health advice, gardening tips and a lots more.
Showcasing the best of Sussex. In this edition, we shine a spotlight on Eastbourne, share foodie experiences and bring you lots of ideas for the perfect Sussex wedding. You'll also find things to do, some great Sussex recipes, health advice, gardening tips and a lots more.
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FOOD<br />
DRINK<br />
Cocktail Hour<br />
Welcome to our <strong>Sussex</strong> cocktail corner with our very own<br />
creations by cocktail goddess and lover of all things <strong>Sussex</strong>,<br />
Sophie Bradshaw.<br />
Zesty Lemon Crunch<br />
Dig into our easy to make pudding from the Horsham Gingerbread Bakehouse<br />
This pudding is like a cheesecake without the cheese, but with a softer, creamier topping<br />
than a traditional cheesecake. If you use Horsham Gingerbread biscuits for the base, it<br />
will also be gluten free.<br />
This pudding is not as firm as a cheesecake<br />
– more of a slightly sloppy, tiramisu type of<br />
texture, so servings will not be perfect looking<br />
slices, but they will taste delicious!<br />
You can find out more about the Horsham<br />
Gingerbread Bakehouse here:<br />
www.horshamgingerbread.co.uk<br />
Ingredients:<br />
For the base<br />
1 x 175 g packet of Sweet <strong>Sussex</strong> Thins (or <strong>Sussex</strong><br />
Gingerbread Thins or <strong>Sussex</strong> Lemon Puddle<br />
Thins)<br />
50 -100 g butter (salted or unsalted)<br />
For the lemon topping<br />
300 ml double or whipping cream<br />
1 x can condensed milk (397 g)<br />
4 x lemons<br />
Finishing touches (if you want to)<br />
Strawberries or grated dark chocolate<br />
Method:<br />
• Crush the biscuits and mix with melted butter. For a crumbly<br />
biscuit base use 50 g butter, for a more solid base (could be a bit<br />
challenging when eating!) use more butter.<br />
• Line your greased dish (about 8-inch diameter) with the biscuit<br />
mixture. You could use a loose bottomed cake tin if preferred. Chill<br />
this base in fridge.<br />
• Either remove zest from the lemons and chop it finely or grate off<br />
the zest if you like hard work.<br />
• Cut the lemons in half and juice them. Strain the juice.<br />
• In a large bowl whip the cream until firm peaks form.<br />
• Fold into the cream the condensed milk, and lemon zest.<br />
• Slowly add the lemon juice – mix carefully. The mixture will begin<br />
to firm up a little.<br />
• Pour the lemon mixture onto the chilled biscuit base and return this<br />
to fridge.<br />
• Once the pudding is thoroughly chilled (a couple of hours) either<br />
serve it up or decorate with strawberries, or grated chocolate.<br />
Another option is to layer sliced strawberries between the base and<br />
the lemon topping.<br />
Rhubarb Spritz!<br />
Ingredients:<br />
25 ml Wiston Gin<br />
50 ml rhubarb cordial<br />
Bolney bubbly<br />
Pour gin into a chilled, ice filled glass, stir in the cordial and<br />
top with the fizz, garnish with rhubarb ribbons, a perfect pink<br />
Spring treat!<br />
White Rabbit!<br />
Ingredients:<br />
80 ml Wiston Gin<br />
50 ml Amaretto di Saronno<br />
50 ml double cream<br />
1 tsp lemon curd<br />
1/4 tsp vanilla paste<br />
Put all ingredients in a shaker with ice and shake until well<br />
frosted, strain into glass and garnish with edible flowers! Salut!<br />
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