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This local chutney from Bury St Edmunds in Suffolk is fortified with Ale for a great distinctive taste. A typical Old English recipe as favoured by the gentlemen of the Royal Norfolk Regiment while both on active service and in camp. 10p from every jar sold is donated to the Regiment Museum. Find out more about Butterworth & Son on our Local Brands and Suppliers page.
The perfect accompaniment to Ninhams' Colman's Mustard and Cheese Scones.
Ingredients: vegetables (40%) (onion, carrot, swede, cauliflower), sugar, soft dark brown sugar, malt vinegar, water, apple [apple, acidity regulator: citric acid, antioxidant: ascorbic acid], tomato puree, dates [dates, rice flour, sunflower oil], maize starch, real ale (2%) [water, hops, barley], salt, lemon, citric acid, garlic puree, spices, mustard powder, hop oil.
This product was prepared in a kitchen where peanuts, nuts and sesame seeds are handled.
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This Mustard and Cheese Scone mix is an exclusive product made especially for Colman's Mustard Shop & Museum customers.
Produced by Ninhams of Norfolk, who have been making cake mixes for 140 years in the county, this mix uses Colman's Double Super-fine Mustard Powder to produce 8 - 10 great scones in less than 20 minutes
