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The West Dorset Magazine, February 11, 2022
Vittles (food & drink)
Sentenced to a night on the gin... wormwood and lemon balm creating a magical drink, and creating a fabulously original gin. Gurt Lush has already won gold at Taste of the West, gold at the International Women’s Wine and Spirits Award, silver at the World Gin Awards, a gold medal at the China Wines and Spirits Awards and shortlisted by Great British Foods. The event will be held at 6pm for 6.30pm on Friday, February 18 at the museum in High West Street.
By Miranda Robertson newsdesk@westdorsetmag.co.uk
If you ever fancied the experience of drinking hooch in the cooler only, you know, a bit better appointed, an event next Friday could be for you. Drinks in the Clink: An Evening with Fordington Gin offers the opportunity to try award-winning gin whilst exploring one of Dorchester’s most historic buildings, as you search Shire Hall’s cells to find the perfect botanicals to add to your drink. Fordington Gin’s creator Ros Nelmes will share her expertise on all things gin –
CHEERS: Enjoy a gin or two in the Shire Hall’s cells
from how it’s made to the best accompaniments. There will be gins with aniseed and lemon balm, a
Classic Fordington Gin, and Fordington Gin’s Gurt Lush – a combination of classic juniper with fennel,
Mum’s Kitchen... Guinness and ginger traybake The editor’s mum lives in Affpuddle with husband Bob and three freezers full of baking. Ingredients: 150 ml Guinness 175g dark muscovado sugar ¾ teaspoon bicarbonate of soda 200g self-raising flour 1 rounded teaspoon ground ginger 1 rounded teaspoon ground cinnamon 2 medium eggs 100g golden caster sugar 125ml melted butter 5 knobs of stem ginger from a jar, plus 2-3 tablespoons of the ginger syrup Method: Preheat the oven to 180C/160C fan. Butter and line with baking paper a 20cm square baking tin/brownie tin.
Place the Guinness and 125g of the muscovado sugar in saucepan and slowly bring to the boil. stirring out any lumps in the sugar. Remove from the heat and stir in the bicarbonate of soda. The mixture will fizz. Sift the flour, ginger and cinnamon in a large bowl. Whisk together the eggs, remaining muscovado sugar, and melted butter, then beat into the flour mixture. Fold in the beer mixture half at a time, then finely chop and add two knobs of stem ginger. Transfer to the prepared tin, and give it a couple of sharp taps to bring up any bubbles. Bake for 30-35 minutes until just firm to the touch. The centre may sink slightly. Run a knife round the edge of the cake, then drizzle the
n Tickets are £25, including all your drinks and nibbles. Book at shirehalldorset org/ whats-on.
with Diana Holman
syrup over the surface. Finely slice the remaining ginger and decorate the top. Cover with cling film and cool overnight before cutting into 9 squares.
