Aroundtown Magazine Nov/Dec 2023 edition

FOOD & ENTERTAINMENT
Easy edible
Christmas gifts
Quick and simple ideas for a festive treat you won’t want to part with!
Fudge
Ingredients
397g tin condensed milk
150ml milk
450g demerara sugar
115g butter
20cm square tin lined with baking parchment
Flavour ideas: vanilla, Irish liqueur, mince pie, white
chocolate and raspberry
Method
Place the ingredients into a large non-stick
saucepan and melt over a low heat, stirring until
the sugar dissolves.
Bring to a steady boil for 10-15 minutes, stirring
continuously and scraping the base of the pan.
The mixture should reach 113-115°C on a sugar
thermometer. If you don’t have one, drop a little
mixture into a bowl of ice cold water - if it forms a
soft, round ball that doesn’t stick to your fingers
then it should be ready.
Remove from the heat and leave to cool for 5
minutes. If you want to add flavours, do so now.
Beat the mixture until it just loses its shine and
becomes very thick (about 5-10 minutes). The
longer you beat, the crumblier the fudge will be.
For smooth fudge, beat until it comes away from
the sides of the pan and sticks well to the spoon.
Press into the prepared tin with the back of a
spoon and leave to set before cutting into squares.
Truffles
Ingredients
200g dark chocolate (70% cocoa)
200ml double cream
25g unsalted butter
Flavours: spiced or coconut rum or Irish liquer (1-
2tsp) or 2 drops coffee/orange essence
Coatings: cocoa powder, desiccated coconut,
chocolate sprinkles, chopped nuts
Method
To a large bowl, add chopped chocolate.
Gently heat the cream and butter in a saucepan
until butter melts and cream is simmering point.
Pour over the chocolate and stir until smooth.
Add any flavourings then taste.
Chill in the fridge for at least 4 hours or
overnight if possible.
Using a melon baller or teaspoon, scoop out a
small amount of truffle mix. Roll into a ball with your
hands. Roll in the coatings if using.
V ILLAGE PUB & KITC HEN
Seasonal menus created
by our new Head Chef
Pierre, will run alongside
our daily specials
Lunch Menu
Wed-Sat 12-5pm
Hot and cold sandwiches,
homemade soup, pub classics
pizzas and burgers
Dinner Menu
Wed-Sat 5-9pm
A selection of pub classics alongside
chef’s daily specials make The
Fountain the ideal place to dine
SUNDAY LUNCH
Served 12-7pm
1 Course £17.95 // 2 course £21.95
// 3 course £25.95
MONTHLY THEMED FOOD NIGHTS
Second Wednesday of the month
join us on our culinary tour of the world
QUIZ NIGHT
Every Tuesday Quiz from 8.30pm
Join us by the fire this Autumn, a perfect
end to a walk around Ingbirchworth
reservoir with a selection of premium beers
and lagers and rotating guest ales
alongside a wide selection of hot drinks
FAMILY BREAKFAST WITH SANTA
Saturday 16th December 10am-12pm
Photo opportunity
FESTIVE FAYRE
29th November - 24th December
2 course £26.95 // 3 course £32.95
Advanced booking only with
private dining available
for large parties
NEW YEAR’S EVE
6 course Gala Dinner in the
Restaurant from 8pm
Bar open as normal with live
entertainment and DJ
Tues 5pm-11pm, Wed-Sat 12-11pm and Sun 12-10pm
WELLTHORNE LANE, INGBIRCHWORTH, PENISTONE S36 7GJ | 0114 3570851
See our full menu and book a table online www.fountainpub.co.uk Dog friendly
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