Mix the flour and salt (sifted) with water to make a dough. Mould pieces of the dough into balls, a good way of doing this is in the floured palm of your hand. Put in a steamer and steam for exactly 20 minutes. Do not remove the lid during the cooking time or the dumplings will spoil, and remember that dumplings are like soufflés – they will not wait. They are eaten both as ‘before’ and ‘afters’. Called ‘fillers’, they are served with gravy or with butter, or brown sugar. Called ‘swimmers’, they are served with jam or syrup. Cut the peeling of six Seville oranges and six lemons extremely thin. Pound it in a stone mortar. Add thereto a pint of brandy, and let it remain about six hours; then squeeze the juice of six Seville oranges and eight lemons into it. Stir it well, and pour into it three more pints of brandy, three pints of rum, and three quarts of water. Make two quarts of skimmed milk boiling hot; grate a nutmeg into it; mix it gradually with the other ingredients; add a sufficient quantity of fine loaf sugar to sweeten it, (about two pounds.) Stir it till the sugar is dissolved. Let the mixture stand twelve hours, then strain it through a flannel bag till it is quite clear. It is then fit for use. It has been said, that if this Punch is bottled oft’ and well corked, it will keep in any climate, and for any length of time. The bottles it is put into must be perfectly dry. Didn't you know Karen that you don't have to feel guilty about hiding stuff…it’s allowed at this time of year. There's no guilt attached in the interest of Clandestine Christmas Cuisine. Original Norfolk Punch is a healthy, non-alcoholic herbal drink first made by the Benedictine Monks of Welle Manor in the Fenlands of Western Norfolk at least 700 years ago, who believed Norfolk Punch was “ nature’s answer to tenseness, tiredness, and lowness of spirits”.

That hotpot is my idea of real warming comfort food and I would serve mine with heaps of cabbage too!

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Method 1: Make the suet crust. If using beef, cut up the meat and shallot and season. Roll out the suet crust and lift it onto a piece of greased greaseproof paper. Put the meat and a very little water on this, tie up in a cloth, and steam for 3 1/2 hours. This healthy non-alcoholic drink first made by the Benedictine Monks in the 13th Century, is nature's answer to tenseness, tiredness, and the lowness of spirits. Original Norfolk Punch is a 700 year old mediaeval monastic recipe containing over 30 herbs, berries and spices, with no alcohol, no preservatives, no artificial flavours, no artificial colouring. Although Norfolk Punch has no alcohol, it has a remarkable ability to induce a feeling of cheerfulness and wellbeing. Norfolk Punch is a healthy, non-alcoholic herbal drink made with 30 herbs, berries and spices and contains no artificial ingredients or flavourings. Found you recently and think the quality and value is excellent. Excellent range of products. Will be buying again

Good choice of organic products and health products. Fast delivery and great blogs and articles. Postage was very speedy. I use them all the time. Herbal Fusions Ltd proudly took over the family business Norfolk Punch in June 2013 and once again began producing in the UK after an absence of several years. NORFOLK PUNCH. To make a relishing liquor that will keep many years, and improve by age, put the peels of thirty lemons and thirty oranges into twenty quarts of French brandy. The fruit must be pared so thin and carefully, that not the least of the white is left. Let it infuse twelve hours. Prepare thirty quarts of cold water that has been boiled, put to it fifteen pounds of double-refined sugar, and when well incorporated, pour it upon the brandy and peels, adding the juice of the oranges and of twenty-four lemons. Mix them well, strain the liquor through a fine hair sieve, into a very clean cask, that has held spirits, and add two quarts of new milk. Stir the liquor, then bung it down close, and let it stand six weeks in a warm cellar. Bottle off the liquor, but take care that the bottles be perfectly clean and dry, the corks of the best quality, and well put in. Of course a smaller quantity of this punch may be made, by observing only the above proportions.Summary: This is our Vintage Christmas Cake recipe, that we used to give out to customers in our stores in the late 70s. Many traditional Christmas cake recipes recommend maturing the cake over 2-3 months, and this one is no exception, although the cake is delicious to eat right away as well. But many recipes are made with a whole host of ingredients that modern bakers today can’t use, be it for health or ethical reasons, such as wheat (containing gluten), or dairy. Our vintage Real Foods recipe allows you to cater for a modern world full of food intolerances and ethical choices that weren’t so prevalent even just a decade ago. The ingredients of original Norfolk Punch are water, dark brown sugar, honey and lemon juice combined with subtle infusions, decoctions and distillations of 30 herbs, berries and spices. (Alder, alehoof, angelica, bay, caraway,chamomile, cinnamon, clove, daisy, dandelion, doc, elderberry, elderflower, fennel, feverfew, ginger, grapeskin, hops, lemon balm, lime flower, lime leaf, liquorice, meadowsweet, nutmeg, peppermint, poppy, rosemary, samphire, thyme, vervain)

Norfolk is a county in the South-east region of England, and these are a collection of local and regional recipes handed down within families who have lived and worked in the Norfolk area. All of the recipes below are regionally authentic, originally coming from recipe books published in the 1800s or 1900s, with the weights and measurements adjusted (alongside the old standards) where appropriate for the modern kitchen. This healthy non-alcoholic drink first made by the Benedictine Monks in the 13th Century, is nature's answer to tenseness, tiredness, and the lowness of spirits. Cut out some greaseproof paper to the same size and shape as the inside of the dish. Place the paper over the mutton and vegetables, then cover with the lid.Sure wish I could get some Norfolk Punch over here in the states–always heard of it, but never seen it here. Since I don't drink alcohol, this would be such a wonderful holiday treat! Love the idea of all those herbs warmed and delicious–and the fact that it's such an historical recipe just thrills me… Be adventurous and creative ... use coconut, chestnut flour, cashews, hazels, pecans, sunflower or sesame seeds, apple rings or peaches or pears ... just remember to keep proportions of dry goods and liquids correct, and do share your favourite variation with us. Quite seperate from the Norfolk Punch of tradition, from the 1970's the 'Original Norfolk Punch Company' produced a non-alcoholic herb cordial with a claim that it was based on a medieval receipt. Production transferred to Britvic to be abandoned in the 1990's. It has lately (2011) resurfaced as a product "Made in Australia", with some bizarre and unsupported claims for its supposed therapeutic effects, and the same, entirely fake, 'medieval' heritage.

The wide range of herbs and spices contained in Norfolk Punch are said to benefit the immune system, respiratory system and digestive system as well as many other areas of the body and mind. Norfolk Punch is a good, all-round healthy tonic in addition to being a tasty and enjoyable social drink. Cookbooks● Diary● Index● Magic Menu● Random● Really English?● Timeline● Donate● English Service● Food Map of England● Lost Foods● Accompaniments● Biscuits● Breads● Cakes and Scones● Cheeses● Classic Meals● Curry Dishes● Dairy● Drinks● Egg Dishes● Fish● Fruit● Fruits & Vegetables● Game & Offal● Meat & Meat Dishes● Pastries and Pies● Pot Meals● Poultry● Preserves & Jams● Puddings & Sweets● Sauces and Spicery● Sausages● Scones● Soups● Sweets and Toffee● About ...● Bookshop● that hotpot looks simply wondeful – I wanted to dive in and eat it! love the idea of the Norfolk punch also – delicious. Ingredients: Water, dark brown sugar, honey and lemon juice combined with subtle infusions, decoctions and distillations of 30 herbs, berries and spices. (Alder, alehoof, angelica, bay, caraway, chamomile, cinnamon, clove, daisy, dandelion, doc, elderberry, elderflower, fennel, fever few, ginger, grape skin, hops, lemon balm, lime flower, lime leaf, liquorice, meadow sweet, nutmeg, peppermint, poppy, rosemary, samphire, thyme, vervain)Method 2: With mussels. Make the suet crust, roll out and put on the paper as in Method 1. Wash the mussels very well and remove bears. Put them in a pan on the stove- a very low heat so that the pan will not burn – and they will open almost immediately. Scoop them out onto the dough, season, wrap up as in method 1, and steam for 1 1/2 hours. Healthy Supplies is a small, independent company based in Lancing, West Sussex. Limited company reg. 6960233. Vat No. 976016309.