Custard from scratch

Ingredients

570ml/1 pint milk
55ml/2fl oz single cream
1 vanilla pod or ½ tsp vanilla extract
4 eggs, yolks only
30g/1oz caster sugar
2 level tsp cornflour

Preparation method

1. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
2. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).
3. Whisk the yolks, sugar and cornflour together in a bowl until well blended.
4. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
5. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
6. Pour the custard into a jug and serve at once.
7. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.

Blueberry Cobbler

Ingredients

• 2 1/2 cups fresh or frozen blueberries
•  1 teaspoon vanilla extract
•  1/2 lemon, juiced
•  1 cup white sugar, or to taste
•  1/2 teaspoon all-purpose flour
•  1 tablespoon butter, melted
•  1 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 6 tablespoons white sugar
• 5 tablespoons butter
• 1 cup milk
• 2 teaspoons sugar
• 1 pinch ground cinnamon

1. ·          Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
2.       In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add asplash more milk. Cover, and let batter rest for 10 minutes.
3.       Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

·              Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

Strawberry and Rhubarb Season

Rhubarb and Strawberry season is finally here!  Hey!  So here are two recipes and they shouldn't cost you too much if you have rhubarb in the garden or know someone with far more than they need!  I would work out a trade for something you'll have lots of later in the season!

Strawberry and Rhubarb Crisp

(I will work out the cup measurements the next time I make this and post with this recipe.)

300g rhubarb, cut into 5-10 mm slices
300 g strawberries, hulled and halved or quartered
100 g caster sugar
finely grated zest of 1 lemon

For topping:
100 g coarse, fairly fresh white breadcrumbs
25g caster sugar
50g butter, melted

1. Mix the rhubarb, strawberries, sugar and lemon zest in a bowl, then set aside to macerate for 30 minutes.

2. Heat the oven to 200C/390F.

3. In a bowl, combine the topping ingredients and set aside.

4. Arrange the fruit in a fairly shallow 25cm x 18 cm dish.

5. Scatter the buttery breadcrumbs on top and bake for 20 minutes, until the fruit is  bubbling and the topping is golden brown and crisp.

6. Serve with ice cream, or whipped cream.

I will definitely check for the non-metric measurements for this, including the baking dish!


Rhubarb Cake

45-45 minutes in oven
Serves 8

Ingredients

• 8 oz self raising flour

• pinch of salt

• 4 oz butter or "margarine"

• 12 oz chopped rhubarb (see note below)

• 4 oz caster sugar

• 2 large eggs, slightly beaten, just to break up the yolks

• 1 tbsp demerara sugar (optional)

Grease, line & grease again a 1lb loaf tin.

Chop the rhubarb. Use quite thin rhubarb (maximum 20mm diameter), and chop it into slices about 10 to 15mm wide. Dark pink rhubarb looks the best.

Pre-heat oven to 180C, Gas Mark 4 or 5 (depending on your oven).

Add the salt to the flour, then rub the fat into the flour in the usual way to resemble fine bread crumbs. Mix in the caster sugar, chopped rhubarb (raw), then finally the beaten eggs. The mixture will be fairly dry and heavy for a cake mixture. Put the mixture into the loaf tin, level it out and then sprinkle the top with the demerara sugar.

Bake it in the oven for about 45 to 50 minutes until it looks done (ie, light brown and cake coloured). To test for doneness, press the top lightly with your finger and if it springs back, then it is done, or you can test with a skewer. If the top gets brown before the cake is cooked through, cover the top loosely with foil to stop it from burning.

Leave the cake in the tin for 15 to 30 minutes to firm up before turning it out carefully onto a wire cooling rack. At this stage it will probably be a bit fragile and wobbly. It is nice served warm as a pudding, but the following day it will have cooled and firmed up enough to eat as cake.

(Thank you to River Cottage for this recipe.)

Devon Apple Cake

Ingredients

500 grams of Bramley Apples, peeled, cored, diced
175g slightly salted butter, softened
175g light muscovado (brown) sugar, plus 3 T(tablespoon)
2 medium eggs, beaten
250g self raising flour
1t (teaspoon) baking powder
1 t ground mixed spice
1 t ground cinnamon
100 g sultanas (raisins)

1. Make apple sauce from apples and 2 T of water. Cool.
2. Pre heat oven to 160 C (325F)
3. Grease a 20cm loose-base cake tin or a spring form tin and line with grease proof paper.
4. Beat together butter and sugar until pale and creamy. Gradually beat in the eggs. Sift the flour, baking powder and spices and add half to the bowl. Stir in. Stir in apple sauce and sultanas. Stir in remaining flour.
5. Put mixture into tin and then sprinkle remaining sugar on the surface.

Bake for 55 to 60 minutes until a skewer comes out clean.
Transfer to a wire rack to cool.

Blueberry Pie

Blueberry Pie Ingredients :
Crust:
* One double recipe for all butter pie crust dough

Filling ingredients:
* 6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
* 1/2 teaspoon lemon zest
* 1 Tbsp lemon juice
* 1/4 cup all-purpose flour (for thickening)
* 1/2 cup white granulated sugar
* 1/4 teaspoon cinnamon
* 2 Tbsp butter (unsalted), cut into small pieces

Egg wash ingredients:

* 1 egg
* 1 tablespoon milk
Blueberry Pie Recipe INSTRUCTIONS

1 Prepare the crust. Roll out half of the dough to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Put into the refrigerator to chill for about 30 minutes.

2 Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.

3 Whisk egg and milk together to make an egg wash.

4 Remove the unbaked pie from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving...and the blueberry pie recipe is ready ! Enjoy it !

Rhubarb Cake

Ingredients

125g (4¼oz) butter
300g (11oz) caster sugar
1 egg
1 teaspoon vanilla extract
250g (9oz) plain flour
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
250ml (8oz) buttermilk (if unavailable use plain yogurt and milk mixture)
250g (9oz) rhubarb, chopped
1 tablespoon plain flour
Topping:
50g (2oz) butter
2 teaspoons ground cinnamon
225g (8oz) brown sugar

Instructions

1. In a large bowl, cream together butter and sugar. Beat in egg and vanilla.

2. In another bowl, sift together 250g flour, bicarbonate of soda and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.

3. Toss rhubarb with 1 tablespoon flour and stir into batter. Spoon batter into buttered 23x33cm baking tin and smooth the surface.

4. Blend together 50g butter, cinnamon and brown sugar; sprinkle evenly over batter.

5. Bake at 180 degrees C (gas mark 4) for 45 minutes.

Sour Cream Coffee Cake

A delicious sour cream coffee cake, baked in a tube pan.

Cook Time: 45 minutes

Ingredients:

• 2 cups flour, sift before measuring
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup butter, room temperature
• 1 cup sugar
• 1 egg, lightly beaten
• 1 teaspoon vanilla
• 8 ounces sour cream (1 cup)

 Topping

• 1/4 cup flour
• 3/4 cup brown sugar, firmly packed
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1/4 cup butter, room temperature

Preparation:

Into a medium bowl, sift together flour, baking soda and baking powder. In another mixing bowl cream together butter with sugar until fluffy and light; add egg and vanilla and mix well. Add half of the dry ingredients, mixing just until flour is blended. Blend in sour cream then stir in remaining dry ingredients.
Spread half of batter lightly into a greased and floured 10" tube pan. Sprinkle half of Topping and spread with remaining batter. Sprinkle with remaining Topping. Bake at 350 for 40 to 45 minutes.
Sour Cream Coffee Cake Topping: Mix together flour, sugar, salt and chopped pecans. Add butter in small pieces. Work butter in with hands until mixture is crumbly.

Tendresse aux pommes

Stale bread (equivalent of 2 baguettes)
1 litre milk
1 cup raisins
8 eggs, beaten
8 T (tablespoons) sugar
4 T rum
4 apples, peeled and sliced
butter for greasing

1. Take all the bread and put in a large bowl.  Pour over enough milk just to cover.
Add the raisins and mix with your hands.  Leave in the fridge overnight.

2. The following day, the milk should have been soaked up by the bread.  Mix together the eggs, sugar and rum and pour over the bread preparation.  Add the sliced apples.  Add more sugar, rum or fruit to taste.  The mixture should be moist, like a cake dough.

3. Grease a cooking dish with butter and heat the oven to 180C.  Pour the mixture into the dish and bake for about 45 minutes, or until a knife inserted into the middle comes out clean.  Serve dusted with icing sugar.

(Times Magazine, January 22, 2011)

Apple Desserts

I have just read the most wonderful article in the Guardian Magazine this weekend on a bakery in Paris.  I can't wait to go one day.  (Sigh!)  It's called Du Pain et des Idées and is found at 34  Rue Yves Toudic. (http://www.dupainetdesidees.com)

The article included two recipes, one called 'Tendresse aux pommes', and the other, 'Tarte Fines aux pommes'.  The simplist first!

Tarte Fines aux pommes

1 package of puff pastry
Ground almonds
Apples
Butter
Sugar

Preheat the oven to 180C

1. Line a baking tray with greaseproof paper and unroll you puff pastry.
2. Sprinkle generously with ground almonds and scatter with sliced apples.
3. Add a few chunks of butter and 4 to 6 large spoons of sugar.

Bake for 30 to 40 minutes or until the apples start to look caramelsied.

Chocolate Lime Flourless Cake

I love this time of year because it gives me a reason to experiment with recipes I wouldn't normally try because there would be no one around to eat them other than me.  So, this year I made a Christmas cake using a packaged mix.  It had Delia Smith's name on it and followed her famous recipe!  It was great fun to try out and I can see the attractions of a mix, which has everything measured out for you and with the fruit pre-soaked in brandy.  I only tried the cake yesterday though I had made it in mid-November.  I have been adding a bit of sherry each Sunday.  I'm not keen on brandy and have always used sherry instead.  This cake was a bit of a mixture, with brandy soaked fruit and a regular top up of sherry but it did taste wonderful.

Today I decided to try a new recipe, a chocolate lime cake made without flour.  It was wonderful in its own way.  Light and rich with chocolate.

Ingredients:

150 grams (g) dark chocolate chopped
150 g of unsalted butter (though I used salted and it was fine)
6 eggs, medium
250 g caster sugar
100 g ground almonds
4 teaspoons (t) best quality cocoa powder
zest and juice of a lime
icing sugar, for dusting the cake


Oven temperature:  180 C
Pan: 23 cm spring form cake pan, cover the bottom with parchment paper and butter the sides

1. Melt the chocolate and butter together.  I used a pyrex bowl suspended over a saucepan of boiling water.

2. Beat the eggs and sugar together until they are pale yellow and frothy and have increased to 3 times the original volume.

3. Mix together the ground almonds and cocoa powder.  Fold into the egg mixture.

4. Next fold in the slightly cooled chocolate and butter, followed by the zest and juice of the lime.

5. Pour into the prepared cake tin for 40 to 45 minutes.

6. Check your cake after 35 minutes.  I tested mine with a tooth pick and it came out clean at this point.  It is possible my oven was too hot, though I did use an oven thermometer.

7.  I served it with cream with sugar and lime beaten in but I think that in future I would use plain cream or ice cream since the cake is very rich.

Cranberry mincemeat

Homemade Cranberry Mincemeat

500g dried fruit (heavy on currents and raisins with 75g of dried cranberries)
3 dessert apples, peeled, cores and finely chopped
Zest of 1 orange and 1 lemon
the juice of 1 small lemon
3/4 teaspoon each ground cloves, nutmeg, and cinnamon
150 g dark soft brown sugar
125 ml of Harvey's Bristol Cream sherry
300 g cranberries
1 tsp vanilla

1.Mix all the ingredients except the vanilla, together.
2.Simmer for 20 minutes until everything looks pulpy and has absorbed most of the liquid. You may need to mush up the cranberries with the back of your wooden spoon.
3. When it has cooled somewhat add the vanilla and stir.
4. Spoon into sterilized jars.

Italian Sponge Cake

I rather like the sound of this cake. It is used in a recipe for Tirame-Su (Pick me up cake) which is found in Venetian restaurants.

Pan de Spagna (Italian Sponge Cake)

5 eggs, yolks and whites separated
1 1/2 cups sugar
1 1/4 cups white cake flour, sifted
1 t vanilla essence
1/2 t grated lemon rind

Put the egg yolks and sugar in a mixing bowl and beat till lemon coloured. Add the sifted flour, a little at a time, mixing in well. Add the essence and rind.

Beat the egg whites until stiff but not dry and fold into the flour mixture.

Butter and flour a cake tin about 10"/25 cm in diameter. Pour in the cake mix and bake in a moderate (350F/180C) oven for 40 minutes.

Turn out on to a cake rack and cool

To make Tirame-Su using Italian Sponge Cake, use the following instructions:

1 Italian sponge cake (baked in a 14"/35cm pan)
1/2 cup strong black coffee
3 1/2 fl oz / 100ml kirsch or Tia Maria or any other favourite liqueur
1lb 2oz / 500 g cream cheese sweetened with icing sugar to takst
unsweetened cocoa powder

Cool the sponge cake and split in half. Mix together the liqueur and coffee and carefully sprinkle half over bottom half of cake. Spread some cream cheese over this half and place the second half on top of this. Sprinkle the top of the cake with the rest of the liqueur and coffee and spread the rest of the cream cheese over the top and sides of the cake. Sieve a thickish layer of unsweetened cocoa powder over the top and transfer to a serving plate. This cake should only be about 2 in/5cm in height and should be fairly moist without crumbling inside.

Madeleines

I still haven't managed to make the sponge cake I said that I would in the last post but I did finally make madeleines. I went to Paris in 2005 and one of the items I brought back was a madeleine tin. In all those intervening years I have never used that tin! But I have now. Twice!

I used Rick Stein's recipe but checked another recipe after I made the first batch and they didn't come out quite as I expected. Rick Stein suggests that you put the batter in the fridge for 15 minutes before baking. In Paris Sweets, they suggest that you wait a minimum of 3 hours and that you can keep the batter for up to two days. My second batch worked much better than the first so I would suggest waiting.

I had to go to Paris for my tin because at the time they weren't sold in the UK. However, you can now get them at Lakeland for only £7.95. Certainly less expensive than a trip to Paris, though perhaps not as interesting!

Today I promise to make one of the sponges and report back tomorrow!

Sponge Cakes

It has been a long time since I posted here. I seem to have ground to a halt on my writing, which includes my blog writing. I had never made a sponge cake until late May of this year, when I saw a recipe by Hugh Firnly-Wittingstall in the Guardian weekend magazine. I've made it 3 times since and really like it but it isn't as light as I have heard that sponge cakes should be so I am in search of the perfect recipe. Here is my first and I shall make it tonight.

Sponge cake recipe ingredients: Serves 4

100g butter
100g caster sugar
100g self raising flour
Vanilla essence
Pinch of salt
2 medium eggs

Sponge cake recipe cooking instructions:

1. Preheat oven to Gas mark 190°C.

2. Place the butter and sugar into a mixing bowl. Beat until smooth and creamy.

3. Beat the eggs in basin or cup and add to the mixture a little at the time, with the flour keeping the same smooth and creamy consistency.

4. Making sure the mixtures does not get too wet or dry as you go when you have used all the flour and the eggs.

5. Add the vanilla essence and a pinch of salt, mix for a few minutes.

6. Divide into two lined, or non-stick sponge tins, put into a moderately hot oven, middle shelf.

7. Put into the oven and bake for 20-25 minutes (it is important that the oven is well heated).

8. Put to cool on a rack to cool.

9.When cool put one upside down on a plate spread with jam, you can also put fresh cream in at this stage, put the other piece on the top and dust with icing sugar.

I rather like Delia Smith's instructions for her sponge cake so I will try that one later in the week. Now I just have to decide who to give these cakes to so that I don't eat them all myself!!

Chocolate Zucchini (Cougette) Cake

This cake is so easy to make and so good to eat that I may never use another recipe for a cake again!

Ingredients:

2 eggs
3/4 cup oil (6fluid oz)
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla
1 cup flour (8 oz in a liquid measure cup)
1 teaspoon baking soda
1 teaspoon cinnamon
3 tablespoons cocoa
1 1/2 cups grated zucchini (courgette)
1/2 cup chopped nuts (optional)

Beat the eggs, oil, sugar, salt and vanilla until well blended. Sift four, soda, cinnamon, and cocoa, and mix well with the egg-sugar combination until smooth. Stir in the zucchini (courgette) and nuts. Pour into a cake pan about 9"x9" and bake at 350F or 180C for 20 to 30 minutes or until a toothpick inserted in the centre comes out clean. (The cooking time will depend on the size of the pan.) I prefer serving this cake slightly warm from the oven and without icing.

Watermelon revisited

I bought a watermelon and it turned out to be over ripe. It wasn't all that pleasant to eat so I had to decide whether to get rid of it or find something else to do with it. So, tomorrow I'm going to try and make watermelon ice. It isn't complicated but what will it taste like?

Ingredients:

1/2 small watermelon, pelled, seeded and cut into 1 chunks (about 6 cups) 3 tablespoons confectioner's sugar 1 tablespoon lemon juice 1/4 teaspoon salt

Instructions:

In covered blender at low speed blend 1 cup of the watermelon chunks with confectioner's sugar, juice and salt until smooth; add remaining watermelon and blend until smooth. Pour into a 9" x 9" baking pan; cover with foil or plastic wrap and freeze until partially frozen, about 2 hours. Spoon watermelon mixture into a large, chilled bowl. With mixer at high speed, beat until fluffy. Return mixture to baking pan and freeze until firm, about 1 1/2 hours. To serve: Remove from freezer and let stand for 10 minutes at room temperature for easier scooping.

(taken from: http://www.fabulousfoods.com/recipes/article/118/17946)

Lemon Posset

At the beginning of my obsession with lemons, I gave a recipe for lemon posset. I hadn't tried it but now I have! Great recipe and really not all that complicated.

Baked Lemon Cheesecake with summer berry compote

Ingredients (t = teaspoon, T = tablespoon)

For the base:
100 g butter, plus extra for greasing
200 g digestive biscuits (graham crackers?)
2 T caster or demerara sugar

For the filling:
500 g full-fat cream cheese
200 g caster sugar
3 medium eggs
2 T cornflour (corn starch)
300 ml crème fraîche
Finely grated zest of 1 lemon and 3 T juice

For the summer berry compote:
22g rasberries
50 g caster sugar
Finely grated zest of 1/2 orange
350 mixed summer berries (halved small strawberries, raspberries and blueberries)

Icing sugar, to serve

1. Lightly butter a 20 cm clip-sided tin and line the base with a piece of non-stick baking parchment or buttered greaseproof paper. Preheat the over to 150C.

2. Melt the butter in a pan over a low heat. Crust the biscuits into crumbs in a plastic bag, add to the butter along with the sugar and mix together well. Put into the tin, level out and press onto the base in an even layer with the back of a spoon. Set aside.

3. Beat the cream cheese and sugar together in a bowl until smooth. Add the eggs, on at a time, and beat well between each addition. Add the cornflour, crème fraîche, lemon zest and juice and beat once more.

4. Pour the mixture onto the base and bake in the centre of the oven for 50 minutes to 1 hour, or until just set but with still a slight wobble in the centre. Now turn off the oven but leave the cheesecake inside, and let it go cold.

5. For the summer berry compote, put the raspberries, sugar and orange zest into a bowl and crush with the back of a fork into a purée. Rub through a sieve into a clean bowl and stir in the summer berries. Chill until ready to serve.

6. To serve, carefully remove the cheesecake from its tin-you might need to run a round-bladed knife around the edge first-and transfer it to a serving plate. Dust the top with a little icing sugar and serve, cut into wedges, with the summer berry compote.

Lemons, a continuing theme!

I've just read an article in the Guardian by an English (?) journalist and the cooking lessons she is having with her French mother-in-law. (If you are interested, here is the link!) One of the dishes she learned how to make was a lemon tart. I had forgotten till reading about it, how much I love lemon tart, so here is a recipe from my French cook book. I haven't made it before and will endeavour to do so tomorrow!

Lemon Tart

Ingredients

1 partially baked 9-inch (24-cm) tart shell
1 average-sized lemon (about 4.5 ounces) rinsed and dried
1 1/2 cups (300 grams) sugar
1 large egg
1 large egg yolk
1 1/2 tablespoons cornstarch (corn flour in UK)
4 oz (1/4 lb or 115 grams) unsalted butter, melted and cooled

1. Partially bake the tart shell at 325 F (165 C).

2. Slice lemon into thin wedges, remove the seeds, and toss the lemon and sugar into the container of a blender or food processor. blend or process, scraping down the sides of the container as needed, until the lemon is thoroughly puréed and blended with the sugar, 1 to 2 minutes. Turn the mixture into a bowl and, using a whisk, gently stir in the whole egg and the yolk, followed by the cornstarch and melted butter. Pour the filling into the crust.

3. Bake the tart for 20 minutes. Increase the oven temperature to 350 F (180 C) and bake for another 15 to 20 minutes or until the filling is bubbling and lightly browned. Transfer tart to a cooking rack and let cool for at least 20 minutes before removing it from the pan.

Best served the same day it is baked!

(from Paris Sweets by Dorie Greenspan)

Lemons

Though lemons can be expensive, they go a long way. I have two bags in my refrigerator at the moment (a 2 for 1 deal) and I use them a lot since discovering that they are good at slowing down the digestion of certain carbohydrates. I've become very attached to lemon and hot water, and just recently, lemon and mint tea. I was really pleased to find this recipe by Nigel Slater in the Observer Magazine (5.4.09) for Lemon posset. Emma and I were served it at Oxford last weekend and every once in a while I find it in Marks and Spencer's.

Makes: 4 small glasses

Ingredients

500 ml double cream
150 g caster sugar
75 ml lemon juice

1. Put the cream and caster sugar in a saucepan and bring to a boil. Stir occasionally to dissolve the sugar.

2. Lower the heat and leave to bubble for 3 minutes. Stir occasionally.

3. Reduce the heat so that the mixture doesn't boil over. Let it boil enthusiastically for about 3 minutes more, stirring regularly.

4. Remove from the heat, stir in the lemon juice and leave to settle.

5. Put into glasses and refrigerate for a few hours.