David’s Latest Finds for November

19 November 2017

With just a few weeks to go until the Seasonal Festivities kick in we are delighted to introduce you to two inns new to Inn Places: a classic old coaching inn in Cumbria; and a 17th Century inn in a sleepy village setting in the Windrush Valley, Oxfordshire.  Next weekend is ‘Stir Up Sunday’ and the Olive Branch in Rutland has kindly shared this unusual recipe for a Christmas Pudding Souffle – so if you are planning to ‘stir up’ your Christmas pudding next weekend, be sure to make some extra for this fabulous recipe.

The Pheasant, Bassenthwaite Lake, Cumbria

A beautiful North Lakes location amid forest and fells for this classic old coaching inn, renowned for its timeless bar, traditional atmosphere, warm hospitality, modern British cooking and comfortable, country-house style bedrooms.
Read more about this pub with rooms in Cumbria

The Maytime Inn, Asthall, Oxfordshire

Brought back to life in 2012 with passion and style, the refurbished Maytime Inn stands hidden away in a glorious Cotswold village deep in the Windrush Valley – worth finding for seasonal modern pub food, a brilliant drinks list featuring 100 gins and craft beer, and six comfortable rooms.
Read more about this pub with rooms in Oxfordshire

Christmas Pudding Soufflé
by The Olive Branch, Clipsham, Rutland
Serves 8
Will require 8 x large ramekins (8cm diameter x 6 cm deep)

200g Christmas pudding
Melted butter
4 egg yolks
30g sugar to line ramekins
360g egg whites
80g sugar

1. In a processor add the Christmas pudding, egg yolks and sugar and
blend to a smooth paste
2.Brush the soufflé ramekins with melted butter and chill for 5 minutes
3. Brush the ramekins with melted butter again and line well with
caster sugar
4. Whisk up the egg whites until they start to peak
5. Gradually add the 80g caster sugar to stabilise the mix
6. Add a third of the egg white to the Christmas pudding mix and beat in well
7. Add the remainder of the egg white to the Christmas pudding mix and fold through gently leaving as light as possible
8. Place the mixture into the soufflé ramekins to the top, then level off with a palette knife
9. Run the tip of a small knife round the rim of each soufflé, then place the soufflés into a pre heated oven @ 200 Celsius and bake for 7-8 minutes
10.The soufflés are ready when they at least 1/3rd risen from the top of the soufflé pot (a perfect soufflé should still be soft in the middle)
11. Remove from the oven immediately, dust with icing sugar and serve with  cranberry sorbet

Cranberry sorbet 
Serves 8 people

1 litre cranberry juice
Zest and juice of 1 lime
500g icing sugar

1. Mix all the ingredients together well
2. Place into either an ice cream churn or pre chilled bowl from freezer and churn
3. When set to a sorbet consistency, leave in the deep freeze until required.

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Thank you for visiting our blog – this is where we have the latest on what our pub industry expert David Hancock has been up to including his discoveries when searching for Britain’s best pubs with rooms. We’ve also got insider tips and extra updates to share about what makes our handpicked inns such wonderful – and individual/unique places – to help you find anything from the cosiest corner, to a special room with a view or even the heartiest breakfast.