Hello there everyone!
I have come up with this recipe I want to try with stuff i have in my cupboard (I am a student and i want to make use of everything i have with no waste).
1 Pound Black treacle
1 Pound Honey
1 Pound Golden Syrup
1 Pound Rasins
1 Pound Dried Apricots
I plan to boil the 3 pounds of syrups with a couple litres of water, and add the two packs of dried fruit to the mix and leave to boil for a good while. Then simply allow to cool, add to a Gallon Demijohn and add cold water to the shoulder, adding Champagne yeast once it has reached room temperature.
Does this recipe sound viable or should i maybe just use a pack of flour and make a fruit cake...?
PS. I Live in the UK, and im not sure if treacle/golden syrup are known well in the US. Just to clarify (please forgive me if i sound condescending) but treacle is a basically very Dark Molasses like stuff (black) and Golden Syrup a very light molasses like stuff, (around the colour of honey).
I have come up with this recipe I want to try with stuff i have in my cupboard (I am a student and i want to make use of everything i have with no waste).
1 Pound Black treacle
1 Pound Honey
1 Pound Golden Syrup
1 Pound Rasins
1 Pound Dried Apricots
I plan to boil the 3 pounds of syrups with a couple litres of water, and add the two packs of dried fruit to the mix and leave to boil for a good while. Then simply allow to cool, add to a Gallon Demijohn and add cold water to the shoulder, adding Champagne yeast once it has reached room temperature.
Does this recipe sound viable or should i maybe just use a pack of flour and make a fruit cake...?
PS. I Live in the UK, and im not sure if treacle/golden syrup are known well in the US. Just to clarify (please forgive me if i sound condescending) but treacle is a basically very Dark Molasses like stuff (black) and Golden Syrup a very light molasses like stuff, (around the colour of honey).