In a large glass or pottery bowl put ½; pint of port and ½; pint of sherry (or a bottle of any good white wine): the bowl should be about a third full. Stir in 2–3 tablespoons caster sugar according to taste. Milk the bowl full direct from the cow if possible: if not, fill up with a pint of ordinary milk but stir a little. Leave to stand for 20 minutes, when the curd will have separated from the wine. Pour into glasses, spooning the curd on top, and put a spoonful of whipped or clotted cream on each.
©1975 The Estate of Elizabeth Ayrton