Sussex Exclusive Magazine. Issue 4 2023

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