Frumenty
Place the chocolate, butter and cream in a heatproof bowl that can also be used for serving and place over a saucepan of hot water. Leave until the chocolate and butter have melted and the mixture is smooth, stirring occasionally. Stir in the rum.
Place the bowl or dish over a fondue lamp or table heater and serve with fruit, cake or biscuits for dipping.
INGREDIENTS:
200 G/7 OZ WHOLE-WHEAT
GRAINS
400 ML/14 FL OZ MILK
85 MI./3 FL OZ DOUBLE CREAM 175 G/6 OZ MIXED DRIED FRUITS,
SUCH AS PEARS, PEACHES,
APRICOTS AND FIGS, CHOPPED
LONG STRIP OF LEMON RIND
3 TBSP HISKY
TO SERVE:
HONEY, LEMON JUICE
AND CREAM
DIRECTIONS:
Set the oven to 110%/225T/Gas 1/4.
Put the wheat into a large casserole, pour over warm water to cover generously, then cover the casserole. Place in the oven for about 12 hours.
Drain the wheat through a colander, then tip into a saucepan. Stir in the milk,
cream, dried fruit and lemon rind and bring slowly to the boil, stirring. Reduce the heat to very low and cook gently, stirring frequently, until nearly all the liquid has been absorbed (about 20-25 minutes).
Remove the lemon rind and stir in the whisky. Serve honey, lemon juice and cream separately.
