Chocolate and ginger truffles

Perfect as a gift, to serve with coffee or just to eat as a moment of indulgence, these chocolate truffles are bound to have you coming back for another…. Continue reading “Chocolate and ginger truffles”

A light Christmas pudding with no-weighing out

Whenever I have served this to people who claim they do not like Christmas pudding, they have eaten their words – and the pud!

Continue reading “A light Christmas pudding with no-weighing out”

Chocolate and spiced orange Panettone

This is my chocolate and orange version of panettone, which gives a wonderful chocolate hit that complements the buttery and light-as-air crumb that melts in your mouth effortlessly. Not to mention the heady flavours of vanilla and orange…. Continue reading “Chocolate and spiced orange Panettone”

Quick and easy festive Danish pastries

Whether made using traditional Danish pastry dough, a shortcut version or, even simpler, commercial puff pastry (the all-butter variety, not the cheap, nasty version made with oil!), these festive treats are sure to hit the spot. Continue reading “Quick and easy festive Danish pastries”

Panettone

This is my take on the classic panettone: a rich, buttery but oh-so-light sweet bread, adapted from a recipe by Andrea Tortora, using multiple fermentations for THE best flavour. Continue reading “Panettone”

My YouTube video for my apple, marzipan & mincemeat tart

As I am getting to grips with YouTube, I am very much enjoying being filmed as I cook some of my favourite dishes. Continue reading “My YouTube video for my apple, marzipan & mincemeat tart”

Apple, marzipan and mincemeat tart

A fabulously simple, speedy tart that positively screams Christmas. It takes minutes to assemble and makes what I think is a good alternative to Christmas pudding – especially when served with cream, with a generous splash of alcohol of choice mixed in! Continue reading “Apple, marzipan and mincemeat tart”

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!”

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”

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”

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”

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”

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”

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”

My ultimate 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, and makes a wonderful wedding cake. Continue reading “My ultimate 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”