Recipes Hodgkin


Known in Germany as Rumtopf, and made with rum, this version is made in Kent, UK with brandy.

Start in June when the first strawberries appear.

Place any seasonal fruit and sugar mixture into a jar and cover it to a depth of half an inch with brandy. It is important that the fruit remains submerged at all times, and this can be done by placing a saucer on top of the fruits. Cover and store in a cool place. When the next fruit is available, carry out the same procedure, except that from now on it is only necessary to use half as much sugar by weight as fruit. Build the fruit up in layers, and do not stir. Each time fruit is added it may be necessary to add more brandy. Continue to add fruits throughout the summer until your jar is full. Suitable fruits to use include apricots, cherries, grapes, peaches, plums, strawberries, raspberries, redcurrants and loganberries.

Finish your Hodgkin in September, when it can be covered securely and left until Christmas. Use the fruit in pies and over ice-cream and drink the liquid as a liqueur

This entry was posted in Recipes.