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Devonshire Junket recipe

Devonshire Junket

Popular since the 13th century, Junket makes the most of Devon’s rich cream and milk


  • 600ml full cream milk, or single cream
  • 1 heaped tbsp caster sugar
  • 1 tbsp brandy
  • 1 tsp rennet
  • Nutmeg


  1. Heat the milk until gently bubbling, then dissolve in the sugar, stirring constantly.
  2. Add the brandy, rennet and a generous grating of nutmeg. Pour into a large bowl, or four individual dishes, and allow to cool at room temperature.
  3. Chill for an hour before serving with a final flourish of nutmeg. It would traditionally have been served with clotted cream and soft fruit.

Recipe by

Taste Buds chef: Jody Spencer

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