St Clements Rise Shine Juice Recipes

RISE AND SHINE JUICE

Steps:

• Pass the spinach, apples, carrots, celery, lemon juice and ginger through a juice maker, according to the manufacturer's directions. Pour the juice into 2 ice-filled glasses and serve.

ST CLEMENTS SYLLABUB

Steps:

• Zest half of an orange and half of the lemon. Blanch the zest in boiling water for 2 minutes, then immediately drain, run under cold water and drain again. Set aside.
• Juice the oranges and the lemon, then place the juices in a small pan. Bring to a hard boil, and continue boiling to reduce the liquid to 3 to 4 tablespoons. Place in a large bowl and leave to cool.
• When the juice has reached room temperature, add the sugar, cream and brandy or Grand Marnier (if using). Whisk the mixture until it softly holds its shape.
• Divide mixture between four suitably-sized glass dessert bowls or glasses. Decorate with the orange and lemon zest, and chill in the fridge.
• Note, syllabub must be consumed within 3 hours of preparing.
• One, two,three, sing! "Oranges and lemons, say the bells of St Clements; You owe me five farthings, say the bells of St Martins; When will you pay me?, Say the bells of Old Bailey; When I grow rich, say the bells of Shoreditch; When will that be?, say the bells of Stepney; I'm sure I don't know, says the great bell at Bow; Here comes a candle to light you to bed, Here comes a chopper to chop off your head, Chop chop chop chop the last man's head!".

ST. CLEMENT'S DRIZZLE CAKE

Steps:

• Preheat the oven to 180oC/fan 160oC/gas 4.
• Grease and line the bottom of 1 large loaf pans or 2 small loaf pans.
• Place the superfine sugar, butter and zest of the lemon and orange in a bowl and beat together until pale and creamy.
• Add the milk, and then beat in the eggs, one at a time, with a spoon of flour to prevent the mixture from curdling.
• Mix in the remaining flour.
• Spoon into the prepared tin/tins and level the surface flat.
• Bake in the oven for about 45 minutes for a large loaf or 30 minutes for the smaller loaves until they are golden and a skewer comes out clean when inserted into the center of the cake.
• While the cake is cooking, place the lemon and orange juice in a saucepan, bring to the boil and allow to reduce in quantity to about 3 tablespoons. Leave to cool, and then stir in the granulated sugar so it just starts to dissolve.
• As soon as the cake comes out of the oven, prick several times with a skewer, then slowly pour the lemon and orange sugar all over the top, letting it soak into the cake. Leave to cool completely in the tin before turning out and cutting into slices to serve.