Traditional Warwickshire Food & Drink

**Lex** · 07-02-2014, 10:48 AM

Thought this might be an interesting thread. Does anyone know of and use any traditional Warwickshire food, drink and recipies?

Here's one to start off with: http://en.wikipedia.org/wiki/Plum_jerkum

Although the article says it's a Worcestershire & Gloucester brew, I've read that it was brewed in Warwickshire using 'Warwickshire Wobbler' plums. I tried some at Stratford Beer Festival a couple of years ago and loved it; unfortunatrely, the producer doesn't seem to make it any more.

rebbonk · 07-02-2014, 11:24 AM

There was a recipe published a while ago about traditional Coventry God-cakes

**Lex** · 07-02-2014, 11:45 AM

I remember eating something like those a few years ago. Here's the recipe: http://www.travelaboutbritain.com/re...y_godcakes.php

**Lex** · 07-02-2014, 11:54 AM

Here's a plum jerkum recipe:

* 12 cups water
* 3 LBS plums (trying black-red plums)
* 3 LBS sugar
* Yeast (one packet – trying Lalvin-71b-1122, but others should work, too)
* Two cinnamon sticks (not used originally; added for additional breadth & flavor)

Process:

* Bring water to a boil, add plums. Some suggest placing plums in cheesecloth for the boil. I didn’t, but then discovered just how viscous the water-plum became & had to press through cheesecloth to extract a few cups’ worth of juice).
* Press liquid from plums (when soft)
* Let water/plum cool a bit, and add + dissolve sugar
* Yeast can tolerate warm, but not hot, water (95-105, depending); add according to packet
* Ferment w/ airlock in a dark, temperate location for 2-3 months
* Rack and clarify
* Bottle and… try… waiting!

rebbonk · 07-02-2014, 01:50 PM

COVENTRY GINGERBREAD
6 oz (170g) brown flour, 4 oz (115g) butter, 3 oz (85g) caster sugar, 1 teaspoonful ground ginger, 2 oz (60g) crystallised ginger.
Stir Flour, sugar and ground spice together. Rub in butter lightly. Add finely chopped ginger – mixture will be crumbly. Place in greased sandwich tin, or in greased flan ring standing on baking tray. Press very lightly into position – if pressed down heavily, cake will be hard. Bake in very moderate oven (regulo 3, temp. 125 degrees) for approximately 10 minutes or until firm. Remove from tin and cool. Break into pieces to serve.

Source : http://recipewise.co.uk/warwickshire-regional-recipes