Traditional Milk Churn Style Jugs

Vintage kitchenware

You don’t have to have Hyacinth Bucket tendencies to feel uncomfortable putting milk bottles on the table. Whether you are serving milk at the breakfast table for cereal, tea or coffee or cream for puddings, milk or cream decanted into a jug will be more aesthetically pleasing than a carton or bottle not only to any guests but also to yourself and your family.

Traditional milk churn style jugs

Wares of Knutsford’s classic milk churn style jugs come in three sizes: half a pint, one pint or two pints. Made of stoneware with a cream coloured glaze, the large spout and chunky handle make pouring easy. The jugs are microwave and dishwasher safe, making them as practical as they are pretty. The jugs are ideal in the kitchen or at the table and work equally well for all sorts of sauces or as vases for flowers.

Other milk churn style jugs

The classic spotty print has done sterling service in farmhouse kitchens for a long time and works equally well in traditional style kitchens today. Made of stoneware and available in 500ml and one litre sizes, it comes with handy measurement markers on the inside. A matching sugar pot and cream jug set, mug and teapot are available and, like the ridged cream jugs, this polka dot design does double duty as a flower vase. This design is microwave, dishwasher and even oven safe.

Basic custard recipe

So many puddings are enhanced by a creamy pouring of custard. Forget the packet mixes – there is nothing like real, home made custard served in a pretty jug to be poured over apple pie, rhubarb crumble or syrup sponge. It’s not a complicated process but requires some precision – don’t allow the custard to overheat or it will curdle, but it needs to be hot enough to thicken.

  • 4 egg yolks
  • 100g golden caster sugar
  • 300ml double cream
  • 300ml whole milk
  • 1 vanilla pod, seeds scraped

Whisk the egg yolks and sugar together until thick and pale. At this point you can add a teaspoon of cornflour, whisking in well if you need to stabilise the eggs.

Add the cream, milk and vanilla seeds to a saucepan and gently to just under boiling point, then pour over the egg and sugar mixture, whisking all the while. Pour the custard mixture into a fresh saucepan and put back on a very low heat. Using a wooden spoon, stir the custard thoroughly and constantly until it thickens to your taste.

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