Try the Limepickle Newsletter for a month or two and get a FREE Pudding recipe book in return. It you don’t like the newsletter, cancel your subscription but still keep the book. Read about the newsletter below.

What’s in the Limepickle.com newsletter

The newsletter contents is all about food.

In addition to my ramblings on food, life and the universe, the newsletter includes recipes, ‘how to’ articles, news about food events and many other assorted food related items.

You will get the latest news from the Old Hatfield Pickle Co including insider tips and hints on making mustard, chutney, relishes and sauces from the other two at the Old Hatfield Pickle Co. Those guys really do know their savoury condiments!

I’m not so sure they are so good at their marketing though. Some of the tales they have told me of their ventures at markets and fine food fairs are hilarious and of course much to their dismay, they will have to be included from time to time. Vengeance can be sweet contrary to popular belief!

We have several cooking notables from around London who have agreed to contribute to the newsletter.

Overall it will be a good amusing read with information of real value.

Facts about the newsletter

The following sections deal with newsletter matters like frequency of publication, privacy, advertising and your input to contents. If you have any further questions, please submit by using the contact form and I’ll try to answer them.

How often is the newsletter published

There are twelve editions of the limepickle newsletter per year and occasionally the odd special edition. At Christmas for instance.

You can influence the contents of the newsletter

On the subscription form, we have included a drop down selection of interests.

You don’t have to make a selection and it’s not a requirement of joining the newsletter mailing list. It does however help us to include content both in the newsletter and on the website that you are interested in.

So if you have the time, please make a selection and help us improve the quality and content of both the newsletter and website.

The newsletter and advertising

Of course there will be the odd advertisement in the newsletter. I’d be telling a fib if I said there wouldn’t be. I need to make a living too

However, rest assured, the newsletter carries very few of them and only when I feel the advertisements are for items or goods that would really be of value in the kitchen or genuinely useful in the preparation of food.

A newsletter subscription and privacy

I take your subscription and the information you provide when subscribing to the Limepickle newsletter very seriously.

In the same way that I value my privacy, I entirely understand that you value yours. To that end, the Limepickle newsletter subscriber list will never be lent or sold to any other party.

Your information is safe.

Subscribe to the newsletter!

So please subscribe to the limepickle newsletter and try it. You can always cancel if it doesn’t hit the button. You might just be suprised though.

And here is an unashamed bribe for you to give a newsletter subscription a try.

If you confirm your subscription, then in exchange, I’ll give you access to a cookery book that is all about puddings. It’s in PDF format and you can download it.

That seems to be a fair exchange! You keep the book even if you cancel your newsletter subscription.

It includes some very unusual variations of fairly common puddings and some absolute peaches!

Here is an example of the contents. I have a savoury tooth but I have made this Rum pudding and have to confess, I could easily be converted to a sweet tooth. Never thought I’d say that!

Rum pudding (Highly recommended!!!)

Beat yolks of two eggs with one-half cup of sugar until light, then add stiffly-beaten whites.
Flavor with one tablespoon of rum.
Whip one pint of cream very stiff, stir into beaten eggs.
Line a melon mold with lady fingers, split in half.
Then put a layer of whipped cream over.
Chop one-half pound of marron glace fine and sprinkle some over cream.
Put another layer of lady fingers, cream and marrons, and so on until mould is filled.
Close tightly, and pack in rock salt and ice, from three to four hours.

Try it! It’s wonderful.

Regards Chris Nizzi

Be a devil and subscribe to the newsletter!