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The Grosvenor Hotel
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We love Sundays

November 25 2013

The Carvery at the Grosvenor is now in its 6th week and regularity attracts over 100 guests.  Starting at 12.30pm and going through to 3pm it is genuinely one of the best carvery’s around.


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STEAMED SPONGE PUDDING

June 13 2013

Good old fashioned food at it's best

INGREDIENTS

8 oz BUTTER
8 oz SUGAR
4 EGGS
VANILLA ESSENCE
14 oz SELF-RAISING FLOUR
MILK
GOLDEN SYRUP

METHOD


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STICKY TOFFEE PUDDING

June 05 2013

INGREDIENTS
8 oz CHOPPED DATES
1½ level tsp BICARB
½ pint WATER
 
6 oz BUTTER
8 oz SUGAR


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LEMON POSSET

May 27 2013

Ingredients
For the posset
·        600ml/1 pint 1fl oz double cream
·        150g/5oz caster sugar
·        2 large lemons, zest and juice only


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Devonshire Apple Dappy

May 17 2013

 


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BREAD AND BUTTER PUDDING

May 10 2013

Ingredients
24 EGGS
750G CASTER SUGAR
2400ML MILK
1200 CREAM
4 VANILLA PODS
SULTANAS
GRATED NUTMEG
2-3 LOAVES OF BREAD BUTTERED

METHOD


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Apple Pie

April 27 2013

Our restaurant, The Inn, is completely refurbished. We have new chef, and new menu. So we decided that would be nice to share something with you to celebrate. Any excuse to celebrate :))


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