Pork, apple & apricot pie: a left-overs feast!

This thrifty pie, made with a simple mustard-flavoured hot watercrust pastry, is packed with pork, stuffing, juicy apricots, sharp apple, a few pickled vegetables and roasted onions: left-overs from a roast dinner and store-cupboard ingredients. Continue reading “Pork, apple & apricot pie: a left-overs feast!”

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Pea and ham filo bites

This is a such a simple bake, and is ideal using left-over ham at Christmas and bits and bobs lurking around: frozen peas, a dollop of chutney and mustard…… Continue reading “Pea and ham filo bites”

Whole ham with chilli, marmalade and rum glaze

I adore glazed hams, not just around Christmas and the New Year, but at any time of the year. Continue reading “Whole ham with chilli, marmalade and rum glaze”

Cake of Christmas Present!

While I sometimes love going “all out” when it comes to decorating cakes, when it comes to Christmas cakes, I tend to go for the simplest of approaches. Continue reading “Cake of Christmas Present!”

No-fuss sticky gingerbread cake

This is an incredibly simple gingerbread cake with a mixture that is made up in seconds: it is very moist, with jewels of stem ginger throughout and the underlying heat of spice from the ground ginger. The icing has a ginger kick with a nice lime zing to it – two flavours that are made for each other. Continue reading “No-fuss sticky gingerbread cake”

Quick & easy Cherry, walnut & maple syrup pastries

These are very quick and easy treats: small sweet pastries that are crisp, buttery and wonderfully sticky: quite fabulous served with coffee or tea! Continue reading “Quick & easy Cherry, walnut & maple syrup pastries”

Christmas cake bites

This is just a simple variation on a Christmas cake, going for individual bites of cake rather than making a large cake. Inspired by Nigella Lawson’s puddinis (such a fabulous name!), which use left-over Christmas pudding, these instead use some of the Christmas cake mixture I made for this year’s Christmas cake – ok, I made a little extra mixture but why not? Continue reading “Christmas cake bites”

Smoked salted honeycomb

This is my take on honeycomb, playing up to my absolute love of salted caramel by incorporating a little smoked sea salt – an ingredient that is now readily available in supermarkets here in the UK. But made with standard sea salt, and you still have a marvellous sweet treat. Continue reading “Smoked salted honeycomb”

Luxury orange shortbread mince pies with a macaroon topping

I usually prefer to make mince pies using shortbread dough rather than pastry: it makes them more special than a standard pastry mince pie and it is really no harder to make. Besides, Christmas would not be Christmas without shortbread! And whenever I have made these mince pies, they have gone very quickly. Continue reading “Luxury orange shortbread mince pies with a macaroon topping”

Spiced chocolate and orange bundt cake

This easy, no fuss cake is deeply chocolatey (such a good thing!), with the sharp citrus kick of candied orange and a warming hint of spice. Continue reading “Spiced chocolate and orange bundt cake”

Orange & vanilla rum babas

Surely it is time for a full-on revival of these fabulous 1970s dessert trolley staples? Continue reading “Orange & vanilla rum babas”

Apple & cinnamon kouign-Amann pastries

This is a variation on the Kouign-Amann (roughly pronounced “queen ah-marn”) I posted ages ago. This time I went for apple and cinnamon flavour which works so well with the caramelised sugar, giving a kind of tarte tatin – but a touch more indulgent! Continue reading “Apple & cinnamon kouign-Amann pastries”

Mince pies with pistachio Viennese biscuit topping

I do like to take a humble mince pie to a level that is so much more than what commercially is usually just indifferent pastry with a fairly non-descript filling. So I often vary things a little so that the mince pie is that bit more special. Continue reading “Mince pies with pistachio Viennese biscuit topping”

Ginger snowmen macarons

Although I make macarons frequently, it is a first for me to do a macaron shape that is anything other than circular, so having seen meringue versions of snowmen in a shop recently I felt I had to make some as macarons….well, why not?! Continue reading “Ginger snowmen macarons”

Glazed Fruit & nut vegan Christmas cake

A vegan fruit cake for a recent Clandestine Cake Club event, with the theme “A vegan Christmas”: and what an exciting theme it was and a great way to research an area of baking that is not often in my repertoire. Continue reading “Glazed Fruit & nut vegan Christmas cake”

Spiced cranberry & orange baklava

A Christmas-inspired baklava that is simple and very tasty. Ok, it doesn’t skimp on the calories but this is, after all, an indulgent treat rather than a staple bake! Continue reading “Spiced cranberry & orange baklava”

Stilton, pear & piccalilli pork pies

This one of my favourite pork pies and it goes down especially well at Christmas: pear, Stilton and piccalilli are so good for each other anyhow as part of a cheese board or light snack, and they work particularly wonderfully in a pie with a crisp, melt-in-the-mouth pastry. Continue reading “Stilton, pear & piccalilli pork pies”

Cranberry, orange & fennel seed biscotti

I adore a good biscotti, but have never been a fan of the (ridiculously expensive!) ones you can buy in coffee shops and the like that can be little more than an expensive work-out for the jaw! Continue reading “Cranberry, orange & fennel seed biscotti”

A very special Rich Fruit cake

This is an easy fruit cake to make, taking minutes to mix together once the fruits have been soaked. It has bags of flavour, with a nice level of spice and little bursts of moist fruit inside. This fruit cake is suitable for any time of the year, not just at Christmas. Continue reading “A very special Rich Fruit cake”

Piccalilli & black pudding pork pie with a cider jelly

 

Using black pudding and piccalilli gives one of my favourite flavour combinations for a pork pie, resulting in a hearty but very easy-to-eat pie. The jelly is flavoured with cider and chicken stock which, in the absence of making a stock from pigs trotters, works so well in a pork pie. Continue reading “Piccalilli & black pudding pork pie with a cider jelly”

Brioche Stollen with a citrus marzipan

I have gone for more of a spiced brioche-type dough here, resulting in a stollen that leans more towards a cake in terms of texture than a bread, which I prefer here. For me a stollen does need a buttery, rich flavour that crumbles away and melts in the mouth, which is precisly what this brioche-style dough achieves. Continue reading “Brioche Stollen with a citrus marzipan”

Raspberry & Spiced Port Chocolate Truffles

These are Christmassy truffles, albeit rather loosely, although chocolate truffles are, quite frankly, for any time of the year in my book! Continue reading “Raspberry & Spiced Port Chocolate Truffles”

Caramelised orange & chocolate roulade

An indulgently chocolatey dessert – and yet one that is not too sweet – with the addition of caramelised oranges to the filling and for decoration. This recipe is a tweak on the many chocolate roulade recipes that are “out there”. Continue reading “Caramelised orange & chocolate roulade”