It’s February, so romance is in the air! If you’ve been thinking about taking a short romantic holiday, then you should absolutely consider coming down to Somerset. From fine dining to fun experiences, here’s what we think you should do for Valentine’s Day in Somerset.Continue reading
One of the staples of our Christmas is Granny Williams’ Christmas Pudding. Granny Williams is my Great Grandmother and she came from Lincolnshire to Bermuda in the 1920s. Her recipe has been a part of our family Christmas since then – so almost 100 years!
I just doesn’t feel like Christmas until the pudding is made. We actually soak our fruit in rum and brandy for the entire year so as soon as this years’ pudding is made the fruit goes into soak for next year. Our recipes is in cups and ounces so you’ll need to convert it if you’re cooking on metric measurements.
This recipe makes one good sized family pudding.
4 oz currants
4 oz seedless raisins
4 oz sultanas
4 oz chopped dates
4 oz mixed peel
1 apple (peeled and grated)
1 carrot (peeled and rated)
4 oz beef or veg suet
4 oz brown sugar
4 oz flour
4 oz breadcrumbs
1 bottle of Stout
1/4 cup dark rum
1/4 cup brandy
1/4 tsp vanilla essence
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp baking soda
1/4 tsp baking powder
Combine all the fruit together, add rum, brandy and stout – let stand for a couple of days. If you want to soak your fruit for the year just put all fruit in a Kilner jar, add the rum only and keep somewhere cool. Remember to give your jar a shake every so often.
When you’re ready to make your pudding, add the rest of the ingredients together with the fruit mixture – don’t forget to let everyone have a stir and make a wish!
Butter a pudding basin, pour in your mixture, cover with a double cover of waxed paper which has also been buttered. Top this with double tinfoil. Tie tightly with string and soft boil for 6 hours. Be sure to check your water level often to see that the pot hasn’t boiled dry. The cooked pudding will keep in the fridge for a few months.
When you’re ready to serve, soft boil for an hour more. Remove coverings and tip out onto a plate. Pour over some brandy and light with a match for some magic at the table. Serve with lashings of brandy butter (make in advance and chill: 1 cup soft butter mixed with 1 cup of icing sugar and as much brandy as you like).
Enjoy! We still hide sixpences in our pudding and whoever finds the sixpence has a lucky year ahead.
Merry Christmas from our family to yours.
Marmalade. The story goes that marmalade was invented in 1700 when a storm-damaged Spanish ship, carrying Seville oranges, sought refuge in Dundee Harbour. The cargo was sold off cheaply to James Keiller, a down-on-his-luck local merchant, whose wife turned it into a preserve. True? No one really knows but we do know that the Keillers of Dundee, James and his mother Janet, were very important in the popularisation of marmalade and are thought to have been amongst the first commercial producers of marmalade, and certainly the most well known. For the first half of the 19th century their brand of Dundee Marmalade, available affordably to the working classes, was extremely popular and was the forerunner of today’s best-selling brands.
Here we all were, basking in the February sunshine, it was gorgeous. The warmest February on record in fact! Alas, we were being teased by Mother Nature and we have returned to winter but that doesn’t mean that it’s not a great time to visit Somerset. Here’s some ideas on what to do during your visit to Somerset in March.
Autumn Offer is on from 1st November at The Old Stables!
It’s a lovely time to get away and enjoy the cooler temperatures, the beautiful Autumn sunshine and the turning colours of the leaves. There’s lots going on in Somerset for you to get out and enjoy from National Trust properties to shopping to walking to enjoying the famous Somerset Carnival mid-month (to name but a few)!
Book with us directly via our website or email us on email@example.com or phone us on 01749 880635.
We hope to see you soon!
One of the best things about a B&B stay is having a great pub within a quick drive or walking distance. We are lucky to have two such fabulous pubs on our doorstep and we wanted to tell you a little bit about them both.
“I don’t have to tell you I love you. I fed you pancakes.”
― Kathleen Flinn,
We love pancakes here at The Old Stables. We love waffles too but today is all about the pancake as it is Shrove Tuesday!
My recipe has been passed down from my Mum who often treated our family to pancakes on a weekend or whenever we begged for them. It’s a great unadulterated recipe for beautiful fluffy pancakes – enjoy! Continue reading
One of the many things that our guests comment on (with pleasure I might add!) is the glass Kilner jar filled with home baked shortbread on the tea tray found in their rooms. We like a little nibble of something ourselves when we stay at a B&B so I thought I would look for a shortbread recipe and make my own – we think it’s a nice touch too!
It seems that more and more people are choosing to holiday with their four-legged friends these days. When we opened The Old Stables we knew we would be welcoming a puppy of our own into the family so the choice to go ‘dog friendly’ wasn’t one that we debated for very long!
Jasper, our 9 month old Golden Retriever, arrived at The Old Stables in June, 2016. Since his arrival we have welcomed no less than 20 dogs to the B&B. All shapes, sizes and colours and all perfectly delightful (with lovely, well behaved owners too!).