In lieu of the store-bought stuff, why not whip up a batch of homemade Halloween treats? We’re sure that your little monsters will enjoy a spooky selection of creepy cookies and ghoulishly good bakes.

Eat, drink and be scary

We’ve selected a few fa-boo-lous sweet treats that you can create and bake in your own kitchen this All Hallows Eve – all including ingredients that you can get delivered to your front door from Foulger’s Dairy.

Did you know… During the ancient Celtic festival of Samhain, priests used cats as part of a ritual to try to predict the future. They’ve been a part of the Halloween history for centuries!.

Bone appetit!

Our first sweet treat comes from the BBC and is an easy, tasty take on the classic cookies that we enjoy all year around. These mischievous mummy’s and frightening ghosts are bound to go down well with the kids and adult alike.

Ingredients:

250g unsalted butter, softened
250g golden caster sugar
2 free-range eggs, lightly beaten
½ tsp vanilla extract
500g plain flour
red and black food colour (optional)
1 tsp baking powder
Halloween-themed cookie cutters
red, white and black writing icing
200g ready-to-roll fondant icing
1 tsp apricot jam, warming with 1 tsp water

Preparation:

Step 1 – Beat together the butter and sugar in a large bowl, preferably using an electric mixer, until the mixture is light and fluffy. Beat in the eggs and vanilla extract. (If the mixture looks a little curdled, add a spoonful of the flour.) If you’re using food colouring, add a few drops to the mixture.

Step 2– Sift together the flour and baking powder in a separate bowl. Stir the flour into the butter mixture and work into a dough using floured hands. Turn onto a floured work surface and knead into a ball (the dough will be quite wet). Divide the dough into two portions, wrap in cling film and leave to chill in the fridge for at least one hour.

Step 3 – Preheat the oven to 170C/325F/Gas 3. Line two baking trays with greaseproof paper.

Step 4 – Roll the dough out to a 0.5cm/¼in thickness on lightly floured work surface. (It’s best to roll out one portion of the dough at a time, leaving the remainder in the fridge.) Cut shapes out with the Halloween cutters. Take a few limbs and heads off the gingerbread man for added gore.

Step 5 – Place the cookies onto the baking tray, leaving a gap between them in case they spread a little.

Step 6 – Bake for 12-15 minutes, leave on the tray for 10 minutes and then move to a wire rack to finish cooling.

Step 7 – Once cool, let your imagination run wild. Use the red writing icing along the edges of the missing limbs and heads as blood. For the skeletons and mummies, roll the fondant icing out to a 0.5cm/¼in thickness on a work surface dusted with icing sugar and cut out shapes using the same cutters as the cookies. Brush the cookies with the warmed apricot jam and stick the icing onto the cookies. Decorate with the white and black writing icing.

Eye like the look of these…

Serve up some eye-popping fun this year! Oozing red gel frosting and a candy eye add a fun and spooky flair to these easy peanut butter zombie eyeballs! An awesome treat for Halloween from Inside BruCrew Life.

Ingredients:

6 tsp butter, softened
65g creamy peanut butter
30g marshmallow creme
½ tsp vanilla extract
pinch of salt
250g powdered sugar
1 bag white candy melts
1 tub red sparkle gel
36 large candy eyes

Preparation:

Step 1 – Mix together the butter, peanut butter, marshmallow, vanilla, and salt until creamy.

Step 2 – Slowly add the powdered sugar and mix until a soft dough forms.

Step 3 – Roll the mixture into 36 even balls. Place on a wax paper lined tray and refrigerate for at least 30 minutes.

Step 4 – Melt the chocolate according to the package directions. Use a toothpick to dip each peanut butter ball. Place on the wax paper lined tray. Cover the toothpick hole with more chocolate. Let set.

Step 5 – Squeeze a circle of red gel on the top of each peanut butter ball. Use a toothpick to drag the side down the sides of each truffle. Top with the candy eyes. Let set. Store in a loosely sealed container. Makes 36 peanut butter zombie eyeballs.

Devilishly simple

This Halloween treat is guaranteed to deliver the most laughs for the least effort. From She Knows comes the no-bake vampire doughnut. Perfect for those who can’t tackle a full bake or as a fun food project to keep your little monsters being “bored to death” this Halloween.

Ingredients:

Pick up a dozen of your favourite doughnuts
12 pairs of plastic fake vampire teeth
24 mini candy eyes (or white and black decorating gel)
Red decorating gel

Preparation:

Step 1 – Take a pair of the vampire teeth, and hold them closed.

Step 2– Gently place the teeth in the centre of a doughnut, and then carefully allow the teeth to open. Wiggle the teeth so that they fit perfectly into the centre of the doughnut, and place the doughnut onto a serving plate.

Step 3 – Repeat with the remaining doughnuts and vampire teeth until all the vampires are made.

Step 4 – For each pair of vampire eyes, lightly moisten the backs of 2 candy eyes, and gently press them to the doughnut so they stick. If using the black and white decorating gels to make the eyes, then first place 2 drops of white gel onto each doughnut, followed by a smaller drop of black gel directly onto each white gel eye.

Step 5 – Use the red decorating gel to draw blood around the teeth of the doughnuts

Step 6 – If desired, use the black gel to draw a widow’s peak onto each doughnut or on random doughnuts.

Step 7 – Allow the gel to dry about 20 minutes, and serve.

If one of these treats caught your eye, be sure to head over to the Milk & Dairy section to stock up on your milk, eggs and butter to make these fang-tastic treats!

From everyone at Foulgers Dairy, have a happy Halloween!

Forget a French brie or camembert – us Brits create an incredibly versatile selection of cheeses like no-one else and some of the finest, delicious creations are on our doorstep (literally!) right here in Suffolk, England.

In the 16^thcentury Suffolk had a respectable reputation for their fine cheeses, and thanks to the dedication of multiple excellent, local cheese-makers our humble East Anglian county is still on the map for our cheesy goodness.

Do you know your roquefort from your raclette? If so, it’s likely that you’re a self-professed cheese lover! From incredible farms across the county, we’ve rounded up the very best cheese Suffolk has to offer, all delivered to your doorstep from Foulgers Dairy.

Suffolk Gold

Suffolk Gold is a traditionally made, artisan, pasteurised cows’ milk cheese, which is produced by Suffolk Farmhouse Cheeses in Coddenham. This creamy semi-hard farmhouse cheese possesses a creamy delicate flavour, a unique golden colour and excellent melting properties.

Suffolk Blue

The Suffolk Blue also is carefully handmade by Katharine from Suffolk Farmhouse Cheeses, using traditional methods. The Suffolk Blue is a creamy lightly blue-veined cheese, and whilst the blue veining is seasonal in appearance, the depth of flavour remains.

It’s a soft and luxurious cheese that comes very highly recommended from cheese-lovers in the county!

Did you know… Suffolk Gold, Suffolk Blue and Suffolk Brie are all made with a vegetarian rennet and are made from pasteurised milk!

Suffolk Brie

The locally produced Suffolk Brie is the perfect choice for those that thoroughly enjoy a creamy, delicately flavoured Brie with a rich golden colour. With recipes tried and tested over many years, the Suffolk Brie is a fridge staple for all local cheese-lovers!

Baron Bigod

The award-winning Baron Bigod is the only traditional raw milk Brie-de-Meaux style cheese produced in the UK! It’s a creamy, white bloomy-ring cheese handmade on Fen Farm Dairy by Jonny and the team, from their own raw Montbeliarde cow’s milk.

It has a distinct, smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavours. Delicious!

Want to try one of the best cheeses that Suffolk has to offer? Feast your eyes on the range of cheeses from Foulgers Dairy.

Plus, check local delivery here or call our friendly team on 01473 784999 to discuss placing an order with Foulgers Dairy.

There is little more tempting than a bowl (or cone) of glorious ice cream, especially when you have made it yourself! Home-made ice cream is surprising easy, and tastes totally delicious with creamy vanilla flavours.

For many of us, a traditional sight around the UK is the ice cream van. Whether by the seaside or in our local neighbourhood, the ice cream van is an iconic British staple. What better than bringing this childhood classic to our very own kitchen!

The UK’s Favourite Ice Cream

What’s your favourite ice cream flavour? There are interesting and unusual flavours available, including lobster, corn on the cob and pickled mango. But, according to The Ice Cream Alliance, these are the UK’s favourite ice cream flavours:

1. Vanilla
2. Chocolate
3. Strawberry
4. Mint Chocolate Chip
5. Chocolate Chip Cookie Dough

Did you know… Over her entire lifetime, one daily cow can produce milk for 9,000 gallons of ice cream!

How to Make the Perfect Ice Cream

Once you’ve learned how to make classic vanilla ice cream, you can adapt the recipe to make numerous flavours! Whether you’re planning to add chocolate sprinkles or raspberry sauce, here’s how make creamy, delicious home-made vanilla ice cream.

For the ice cream:

• 5 free-range eggs, yolks only
• 100g golden caster sugar
• 1 tsp cornflour, optional
• 300ml double cream
• 300ml full-fat milk
• 1 vanilla pod

Method:

1. Make sure that you have plenty of room spare in the freezer. First, separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.)
2. Add the sugar to the egg yolks and whisk until pale and thick.
3. Add the cornflour (if using) and whisk well to incorporate into the egg yolks.
4. Put the cream and milk into a medium saucepan.
5. Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the cream and milk.
6. Heat the cream and milk until just below boiling. Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go.
7. Sieve the custard into a clean pan, and set it over a very low heat. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes.
8. Tip the custard into a large, shallow, freezer-proof container, and allow to cool to room temperature (you can speed this up by sitting the tub of custard in a large bowl of iced water).
9. Once at room temperature, place a lid on the custard and chill in the fridge overnight.

• Once chilled, transfer the custard to the freezer and take it out every hour, for three hours, to whisk it with an electric handheld whisk. This will disperse the ice crystals and keep it smooth.
• Then leave the ice-cream in the freezer for a final freeze, until it is solid.
• Remove the ice cream from the freezer 10 minutes before serving, so that it’s easy to scoop!

Enjoying the hot weather and fancy giving this ice cream recipe a try? Don’t forget to pack your fridge with fresh, local ingredients.Check about local delivery hereor please call our friendly team on 01473 784999 to discuss placing a regular order with Foulgers Dairy.

There is a lot to love about chocolate pudding. It’s comforting, decadent and an appropriate dessert for any season. Fortunately, there’s been an entire day set aside to enjoy this delicious dessert completely guilt-free! On 26th June, 2019 we celebrate Chocolate Pudding Day, and you should definitely indulge.

What’s the history of National Chocolate Pudding Day?

Did you know that dessert puddings can be traced all the way back to the 17th century? However, during that time, a “pudding” was actually a very moist cake, akin to a bread pudding or plum pudding.
The sweet, creamy goodness that we know and love today didn’t in fact emerge until the mid-19th century when Alfred Bird, an English chemist, developed an egg-free custard powder. This incredible invention made it extremely easy to produce a delicious pudding with the perfect consistency! Today, pudding is a popular dessert across the globe.

Celebrate National Chocolate Pudding Day

Delicious and indulgent… Those are the key ingredients to any chocolate pudding! Here’s a quick, simple recipe for the time-honoured favourite, a self-saucing chocolate pudding.
Ingredients:

• 60g butter
• 225g self-raising flour
• 200g caster sugar
• 60g cocoa powder
• 180ml Suffolk milk
• 2 tsp vanilla extract
• 175g soft brown sugar

Method:
1. Melt the butter in the microwave in a deep, 20cm round dish.
2. Sift in flour, sugar and 25g cocoa powder, add milk and vanilla extract, and mix well. Sprinkle soft brown sugar and the remaining 35g cocoa powder over the top and pour in 300ml boiling water – don’t stir. Cook in the microwave on High (800W) for 8 minutes.
3. Allow to stand for 5 minutes before serving with cream.

Celebrate National Chocolate Pudding Day with local, fresh produce from Foulgers Dairy, contact us today to arrange your next local delivery.

There are many great ways to enjoy a drop of milk, in your tea, coffee or in your cereal. But, however you consume your daily dairy, there’s one way in particular that stands above the rest… from a glass bottle! Glass milk bottles offer a wide range of benefits that traditional bottles can’t.

Here’s 5 reasons to choose glass when you buy milk:

Glass milk bottles contain farm fresh milk

Packaging for food and drinks has a big impact on the overall quality. When your milk arrives in a glass bottle from Foulgers Dairy, you know it’s come from a farm and can be from the cow to your table in as little as 24 hours! This quick turnaround greatly increases the shelf life.

Glass milk bottles stay colder

Glass bottles keep milk cold longer. Colder milk is tastier milk!

Glass milk bottles are better for the environment

Glass is 100% recyclable and it can be recycled endlessly without loss in quality or purity! Once you finish a delicious bottle of milk, give it a quick rinse and leave it out for collection for your roundsman.

By purchasing your milk in reusable glass bottles you’re doing your part in helping to preserve the local area. Using glass bottles ultimately cuts down on the amount of waste going into landfills which, in turn, promotes sustainability in our world.

Glass milk bottles are more visually appealing

We all want our meals to look appealing. A simple way to enhance your morning routine is by using glass bottles. Whether there’s something old fashioned and nostalgic about them or simply love the aesthetic, we can all agree that they look classy on the dining room table!

Did you know… UK dairy farmers produce around 14 billion litres of milk each year. Some is sold for drinking and some goes into dairy products such as cheese, butter and dried milk powder, which is a vital component of many other food products.

Glass milk bottles are healthier

Other bottles have the risk of melting or having chemicals seep into their contents, but not glass bottles! They are made from natural materials and is the only packaging material that is considered completely safe by the FDA.

If you would like to move back to milk supplied in glass bottles, contact us today to arrange your next delivery.

Make the most of the long Easter weekend and fill the house with the smell of spiced buns baking with this easy recipe from Foulgers Dairy. You can’t enjoy Easter to its fullest without them! Plus, you’ll be sure to impress your guests once they learn that you made a batch of classic Easter hot cross buns from scratch.

Why Do We Eat Hot Cross Buns at Easter?

These tasty, spiced sweet buns are made with currants or raisins, marked with a cross on the top, and traditionally eaten on Good Friday in the UK.

The act of eating this humble bun marks the end of Lent because they are made with dairy products which were traditionally forbidden during this period. Different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial.

English folklore includes many superstitions surrounding hot cross buns, too. One of them says that buns baked and served on Good Friday will not spoil or grow moulder during the subsequent year and another encourages keeping such a bun for medicinal purposes!

Did you know… As well as being enjoyed in the UK, they are also traditionally eaten on Good Friday in Ireland, Australia, Canada, New Zealand, South Africa and some parts of the Americas!  

Easy Hot Cross Bun Recipe

Delicious warm from the oven, or lightly toasted for tea, breakfast or a snack. Bake your hot cross buns with fresh, local ingredients from Foulgers Dairy for the perfect Easter treat.

For the buns:

• 500g strong white bread flour
• ½ tsp salt
• 2 heaped tsp mixed spice
• 50g caster sugar
• 50g butter, chopped into cubes
• 200g mixed dried fruit
• 7g sachet easy-blend dried yeast
• 200ml Suffolk milk
• 2 free range eggs

For the crosses and glaze:

• 3 tsp plain flour
• Suffolk Runny Honey for brushing

Method:

1. Tip the flour into a bowl and stir in the salt, mixed spice and sugar.
2. Rub in the butter with your fingertips. Stir in the dried fruit, then sprinkle over the yeast and stir in. Gently warm the milk so it is hot, but still cool enough to put your finger in for a couple of seconds. Beat with the eggs, then pour into the dried ingredients.
3. Using a blunt knife, mix the ingredients to a moist dough, then leave to soak for 5 mins. Take out of the bowl and cut the dough into 8 equal pieces.
4. Shape the dough into buns on a floured surface. Space apart on a baking sheet, cover loosely with cling film, then leave in a warm place until half again in size. This will take 45 mins-1 hr 15 mins, depending on how warm the room is.
5. When the buns are risen, heat oven to 220C/fan 200C/gas 7. Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun.
6. Bake for 12-15 mins until risen and golden. Trim the excess cross mixture from the buns, then brush all over with honey or golden syrup. The buns will keep fresh for a day. After that they are best toasted and served with butter.

Trying this easy hot cross bun recipe this Easter? Don’t forget to pack your pantry with fresh, local ingredients. Check about local delivery here or please call our friendly team on 01473 784999 to discuss placing a regular order with Foulgers Dairy.

Start your Mum’s special day off in the best way possible: with food in bed. Whip up an impressive Mother’s Day breakfast or brunch and she’s sure to feel loved. Plus, what’s better than connecting over a fabulous spread of food? We’re helping you to rewrite the menu this Mother’s Day and replace your ‘go-to’ dishes with something a little sweeter – just like Mum!

Whether you’re serving Mum breakfast in bed, brunch, or letting the kids help out, we’ve got you covered.

Why Try These Recipes for Mother’s Day?

Since ancient times, honey has been used as both a food and a medicine. The sweet, thick liquid made by honeybees is very high in beneficial plant compounds and offers several health benefits.

Mum is sure to wake up feeling vibrant and energised after her fill of delicious, high quality Pure Suffolk Honey.

1. A good source of antioxidants

Raw honey contains an array of plant chemicals that act as antioxidants. Some types of honey have as many antioxidants as fruits and vegetable! Antioxidants help to protect your body from cell damage due to free radicals.

Pure Suffolk Honey is raw, unfiltered honey straight from the hives at Stour Valley Apiaries.

2. Help for digestive issues

Honey is a potent prebiotic, meaning it nourishes the good bacteria that lives in the intestines, which are crucial not only for digestion but overall health.

3. Delivering an energy boost

You can use raw honey to help provide a quick pre- or post-workout energy boost. Perfect for including in a tasty breakfast or brunch treat before Mum starts her special day.

Did you know… It would take 1,100 bees to make 1kg of honey and they would have to visit 4 million flowers!

3 Easy to Make Breakfast Ideas with Honey

Ingredients:

• 2 crumpets
• Small handful of raspberries
• 2 tbsp almond butter
• 2 tbsp Pure Suffolk Honey

Method:

1. Toast the crumpets until golden brown and spread the almond butter generously over them.
2. Carefully place the raspberries on top and drizzle over the 2 tbsp of Pure Suffolk Honey.

Ingredients:

• 40ml milk
• 1 egg
• 1 knob of butter
• 1/2 tsp cinnamon
• 2 slices of bread
• 1 sliced banana
• 2 tbsp Pure Suffolk Honey

Method:

1. Beat the eggs, milk, and cinnamon together and whisk until blended.
2. Dip each slice of the bread into the egg mixture and make sure each slice is covered and soaks up the mixture.
3. Melt some butter over a large pan on a medium to high heat.
4. Add the slices of bread to the pan and fry until golden brown on both sides, flipping the bread when necessary.
5. Top with the banana slices and drizzle with 2 tbsp of Pure Suffolk Honey.

Ingredients:

• 2 ½ cups strained Greek yogurt
• ¾ tsp vanilla extract
• 1 ½ cups walnuts
• ¾ of a cup Pure Suffolk Honey
• Cinnamon powder

Method:

1. To prepare this delicious Greek Yogurt with Honey dessert start by toasting the walnuts. Preheat the oven to 180C. Spread the walnuts in a single layer on a baking sheet and toast for 7-8 minutes or until turning golden and fragrant. Transfer the toasted walnuts in a bowl, add the honey and blend to coat. Set aside to cool down for 1-2 minutes.
2. In the meantime, stir together the Greek yogurt and vanilla extract and divide among 4-5 dessert bowls. Spoon the honey-walnut mixture over the yogurt and sprinkle with cinnamon powder.

‘Homegrown’ Pure Suffolk Honey from Kevin & Julie Thorn at Stour Valley Apiaries is delicious, local honey with all the good bits left in. Check about local delivery here or please call our friendly team on 01473 784999 to discuss placing a regular order with Foulgers Dairy.

The British public love eating and drinking dairy products according to the findings of a new survey. The Attitudes to Dairy* survey found 70% of people had not changed their views on dairy in the past two years and, actually, 8% have a more positive outlook with 5% increasing their consumption of the tasty produce!

This Valentine’s Day, we’re celebrating 5 reasons to pamper your heart with delicious dairy products and sharing how milk and dairy foods are packed full of important nutrients which contribute to a healthy lifestyle.

Nutritiously Delicious

1. Eating dairy reduces the chances of a heart attack.

Eating yogurt, cheese, butter and milk could starve off a heart attack, according to research. Scientists analysed the diets of more than 75,000 people in the UK and Denmark, 3,500 of whom suffered a heart attack during the 18-year study. Those who ate more full-fat dairy products containing a particular type of saturated fat were less likely to suffer from a major cardiovascular event.

2. A 200ml glass of milk contains 74% of our recommended daily Vitamin B12.

Vitamin B12 is an essential nutrient that your body can’t make on its own and is mainly found in animal products, especially meat and dairy products. This water-soluble vitamin helps us feel less tired, benefits our immune system and contributes to the release of energy from food.

3. Intake of dairy products is linked to improved bone health.

Dairy products are rich in calcium that is essential for good bone health, the intake of dairy products is especially important to bone health during childhood and adolescence, when bone mass is being built.

Dairy products could therefore improve bone health and reduce the risk of fractures in later life.

Did you know… A cow will produce an average of 6.3 gallons of milk each day. That’s more than 2,300 gallons each year!

Source:www.farmflavor.com

4. Milk and dairy foods contain two types of protein: whey and casein.

Protein is well-known for its contribution to the growth and maintenance of muscles. Whey and casein are found in milk in the ratio of 20% whey and 80% casein. Proteins are broken down into amino acids which have many roles in the body. There are 20 amino acids which act as building blocks in the body.

Proteins help replace and create new body tissues including bone, muscles and skin.

5. Cheese makes you happy!

No, honestly, we checked the science, and it’s never been so tasty. Cheese contains an amino acid called tyrosine that, when broke down in our bodies, makes us feel content. The fats in cheese also encourage our brains to produce dopamine, a natural feel-good chemical released in our brains’ “reward centres”. Bring on the Suffolk Gold!

Celebrate your love of dairy this Valentine’s Day with Foulgers Dairy. Whether you’re pouring fresh, local milk on your cereal or enjoying a Suffolk cheeseboard, we hope that you love the health benefits of your delicious dairy.

Can we deliver to your doorstep free of charge? Check about local deliveryhere or please call our friendly team on 01473 784999 to discuss placing a regular order with Foulgers Dairy.

*The Dairy Products Survey was commissioned in January 2019 by AgriBriefing, in conjunction with the BBC and carried out by ComRes.

As 2019 begins, many people around the world will be optimistically setting themselves New Year’s resolutions. Eating healthier, to get more exercise and to save more money always trumps the list of the most common aspirations for the coming year, but for the next 12 months, we wanted to explore an alternative goal. To simply drink more water.

Drink More Water, Daily

Your chances of success are greater when you channel energy into changing just one aspect of your behaviour. It’s no secret that drinking plenty of water helps you feel your absolute best, but with a daily recommended intake of 2 litres per day, we often fall short of what your bodies truly need. By committing to drinking more water each day, you’re also likely to reap many benefits that contribute to your overall wellbeing and mental health. 

1. Promote healthy weight management and weight loss
Although water doesn’t have a magical property that burns fat, if you’re consuming water instead of sweetened juices or soda, it’s likely to help with weight loss. Likewise, if you’re 

craving a midday snack, check that your pangs are caused by hunger not dehydration, by having a glass of water first, then see if you’re still hungry 30 minutes later. 

2. Water boosts healthy skin
When dehydrated, the skin can become more vulnerable to skin disorders and wrinkling. 

3. Prevent and treat headaches
Headaches thrive on dehydration, so drinking enough water every day is super important in helping to prevent them. Drinking water during a headache can also help it from progressing, and can help it go away if it was caused by dehydration. 

4. Give yourself a mental boost
According to research, it doesn’t take much to feel the impact of dehydration. “Being dehydrated by just 2% impairs performance in tasks that require attention, psychomotor, and immediate memory skills.” 

Drinking more water will help you think, focus, and concentrate better. 

5. Flush out harmful toxins
Although our body is able to naturally detoxify through the use of its lungs, liver, and kidneys, there’s no harm in giving it a helpful hand! Water consumption aids your body flush out waste through sweat and urination. This also prevents kidney stones and protects you from urinary tract infections. 

Did you know… Up to 60% of the human adult body is water! The brain and heart are composed of 73% water, and the lungs are about 83% water. The skin contains 64% water, muscles and kidneys are 79% and even the bones are watery: 31%.

Source: H.H. Mitchell, Journal of Biological Chemistry 158 

Stick With It!

To skip the headaches, muscle cramps and low blood pressure in 2019, conquer your resolution and gain all the benefits of drinking water by finding alternative ways to up your daily intake.

Fruits and veggies tend to have a high-water content, so introducing more of them into your life will up your water intake, and as an added bonus, will help with weight management! If you’re finding it hard to remember, especially at work, invest in a water bottle, fill it up and pop it on your desk. Just having it in front of you will serve as a reminder. 

But, if you think water is just plain boring, why not get a little creative with it? Crush up some mint, slip in slices of cucumber and find a flavour that you enjoy drinking. The change in flavour will spice it up, without adding excess calories.

Choose Highland Spring Water to help stick with your New Year’s resolution. Their natural water is drawn from the Ochil Hills, Perthshire, from land certified organic by the Soil Association. 

If you’d like to find out more about local delivery in your area, or discuss placing an order with Foulgers Dairy, please call our friendly team on 01473 784999. 

Making its traditional appearance once a year, the classic Christmas pudding is packed with deep, delicious flavours and is enjoyed by many at the dinner table in December. The star of the show deserves to sparkle, here’s a simple guide on how to flame your Christmas pud and what to serve with it.

Light Up the Table

Before you add any accompaniments to your fruity, dark and sticky dessert, you’ll want to unveil the Christmas pudding to your guests in a blaze of glory! Here’s how to safely light your Christmas pudding on Christmas Day:

1. Turn your steamed pudding onto a good-sized serving plate – be sure to leave a rim around the edge to catch any spirit.
2. You’ll want to get the spirit really hot! Pour 2-3 tablespoons of brandy, rum or whisky into a long-handled metal ladle and heat it over a gas flame until hot. If you don’t have a gas stove, no worries, simply heat it in a small saucepan first and then carefully transfer it to the ladle.
3. Light the spirit by carefully tilting the ladle slightly over the gas flame so the fumes ignite, or use a match, then immediately pour it over the Christmas pudding.
4. Carefully take it to the table and wait for the flames to diminish before serving up!

Did you know… The Christmas pudding became a family tradition when it was declared by Prince Albert in the Victoria Era. The first hand-written recipe dates back to the Middle Ages and features poultry and rabbit!

Serve with All the Trimmings

Undoubtedly the star of the show, all that rich, fruity centre needs a dollop of something creamy and cool to serve alongside it. Produced in Halesworth, Suffolk, Marybelle single and double cream or their crème fraiche is the ultimate indulgence on Christmas Day.

Starting out with just one farm at Rendham Hall, four East Anglian farms now supply Marybelle Dairy with 100% British milk, meaning that they can identify exactly which farm their milk has come from on any particular day.

This means that you’ll be enjoying local, fresh produce by local farmers and their families, ensuring the best quality product with your pudding on Christmas Day. Delicious, too!

Tempt your guests with the perfect Christmas pudding, served with Marybelle single or double cream or creme fraiche, visit our  Milk & Dairysection to add to your next delivery.

If you’d like to find out more about local delivery in your area, or discuss placing an order with Foulgers Dairy, please call our friendly team on 01473 784999.