Fruitcake

 

Fruitcake is not just seasonally festive as there are many versions, Jamaican Black Cake, Italian Panforte, Mexican Rosca de Reyes, German Stollen, British Plum and Christmas cake, Welsh Bara Brith, Irish Barmbrack, Scottish Dundee, Simnel Cake and Monastery Fruitcakes that celebrate and honour throughout the year, using key ingredients such as fruit, sweeteners and alcohol and all having a similar texture. Ingredients may be modified according to season, where you live, what you prefer and what your local shop has in store.   

British-Canadian fruitcake was one of my mum's favourites, however she probably preferred it iced and although I often make this cake at the beginning of January as my homage... my remembrance of her, any version can be made anytime throughout the year particularly during the winter months.  

Fruitcake

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6 cups (approximately 1 kg) mixed dried fruit (golden raisins, raisins, currants, diced apricots, dried cranberries and mixed citrus peel)

1 cup (100 g) almond meal or flour 

2 cups (500 ml) brewed Earl Grey tea

1/2 cup (125 ml) orange juice

5 tablespoons Rum, optional

2 cups (approximately 300 g) sifted self raising flour

2-3 teaspoons English mixed spice

Slices of oranges for decorating on top

extra brewed tea

Place the dried fruit and almond flour into a large bowl. Add the brewed Earl Grey tea and orange juice, or which ever liquid you are using, and rum, if using, and stir all the fruit well to combine and immersing the fruit in the liquid. Cover the bowl with cling film, stirring occasionally, and allow the fruit to absorb the liquid by resting it in the bowl overnight. The fruit will become plump and juicy with most of the liquid being absorbed. You can place the bowl in the refrigerator overnight however the next day you will have to allow the bowl of soaked fruit to sit for at least 30 minutes at room temperature before adding any of the flour. Since I am not using liquid that contains dairy (ie: milk or cream) the bowl is perfectly fine to sit on the counter overnight.

The next day, Preheat the oven to 325ºF (170ºC). Grease a 9 inch round cake tin or a 9 inch square tin and line the bottom and side with baking parchment. Set aside.

Sift the self rising flour in to a medium bowl, add the mixed spice and whisk together until combined. Remove the cling film from the bowl of soaked fruit. Stir in the flour mixture until just combine. The batter will be thick, if you notice that the batter is just too thick and or a bit dry, for your liking, add a couple of splashes (1 to 2 tablespoons) of brewed tea or fruit juice to loosen it a bit. 

Spoon the batter evenly into the prepared cake tin and smooth out the top. Arrange the freshly cut orange slices or any fruit or nut of your choice, on top to decorate. Bake in the preheated oven for approximately 1 to 2 hours, or until a toothpick inserted into the centre comes out with just a few moist crumbs. 

When the cake is done, carefully remove from the oven, brush the top with extra rum while still warm and allow the cake to cool completely in the tin before slicing. Store in an airtight container for a few weeks. 

Notes: There are plenty of options of liquid to use, like, chocolate milk, iced coffee, coffee, milky tea, ginger ale, Bailey's Irish cream, cider, fruit juice, it really depends on what you prefer and which flavour you wish the fruit cake to have. Remember if using any liquid with dairy the bowl of fruit will have to soak overnight in the refrigerator. 

If you do not have self-raising flour, you can make some by using regular flour and add 1 and 1/2 teaspoons baking powder and 1/4 teaspoon salt to every 1 cup of flour. You can make this gluten free by using gluten free self raising flour. 

English mixed spice is a great all in one spice blend for baking however feel free to use a combination of ground spices you wish like cardamom, nutmeg, cinnamon, ginger and all spice. You can also add nuts with the soaked fruit for added flavour and texture. Adding  a tablespoon of molasses may add a more rich flavour.    

Vegetable Soup

 

This bright and bold vegetable soup is a healthy meal that's great for cold wintery days  and cool autumnal days. It's an easy flexible soup to use up whatever vegetables that you may have on hand or to reacquaint yourself with some classics. An abundant bowl with a wee bit of spiciness for added warmth.  

Vegetable Soup

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Serves 6 to 8 

2 tablespoons olive oil

1 medium yellow onion, diced

1 teaspoon salt

1 teaspoon ground pepper

1 carrot, diced

1 small - medium sweet potato, diced

5 garlic cloves, crushed

2 cans (2 x 398 ml) fire roasted diced tomatoes

3 teaspoons Scarborough Fair or Herbs de Provence or 2 teaspoons dried oregano, 1 teaspoon dried rosemary and 1 tablespoon dried thyme - you may use fresh herbs

1/2 teaspoon crush red pepper flakes

8 cups (2 x 946 ml) low sodium vegetable broth

3 bay leaves

1 small pint (284 g) cherry tomatoes

1 cup green beans, fresh or frozen, chopped

1 medium zucchini, diced

1 can (398 ml) chickpeas, drained and rinsed

4 tablespoons white wine vinegar

1 1/2 cups chopped kale, fresh or frozen

Prep or chop vegetables according to recipe. Set them aside. 

Using a large Dutch Oven, heat the olive oil over medium heat. Add the onion, salt and pepper and cook for 8 minutes, stirring occasionally. Add the diced carrot and diced sweet potato and crushed garlic, stir and cook 2 minutes more.

Add the canned tomatoes, Scarborough Fair herb seasoning, or whichever seasoning and herbs you are using, and the red pepper flakes. Stir in the broth and bay leaves and bring to a boil. Once boiling reduce the heat to a simmer and cook covered for 20 minutes.

Add and stir in the cherry tomatoes, chopped green beans, diced zucchini, and chickpeas. Cover and cook for 10 to 15 minutes or until the green beans are tender.

Stir in the white wine vinegar, then add the chopped kale and cook for 5 minutes more or until the kale is soft and wilted. Season according to your taste. Serve.  

New Year's Eve 2025 & New Year's Day 2026

 

New Year's Eve was snowy and quiet as we decided to change things up a bit and head to one of our favourite pubs for a round of fish and chips and celebratory pints. It was the perfect dinner to see out 2025; and with full stomachs we made it home to quietly ring in the New Year, toasting with glasses of champagne. 

New Year's Day was a mix of rain and snow making it somewhat icy outside so we all tucked inside for a warm and cozy graze of hors d'oeuvres, nibbles and munchies throughout midday and early evening. A more relaxed casual start to the new year which suited us perfectly. All and all a lovely optimistic and thoughtful end and start.  

Christmas 2025

 

Christmas Eve: One of our favourite East Indian Cuisine Curry House's were open so we all settled in there for a scrumptious Christmas Eve dinner. Several delicious dishes were shared amongst us all as the snow fell fast and heavy outside. My husband's plate, pictured above, got to be the photo of honours. 

Christmas Day: The morning was quiet and bright from all the snow that fell the day before. As the temperatures dropped and the wind whistled outside, a humble slice of homemade pear sponge cake was enjoyed with a glass or two of champagne after seasonal greetings were shared. 

Christmas dinner was traditional. A seasoned herb roasted turkey with zesty oven roasted vegetables (parsnips, carrots, potatoes and Brussel sprouts) and a moist flavourful stuffing, were loaded with lashing of gravy. For dessert was pistachio Panettone and my baking served with a lovely spiced tea. 

Boxing Day: Was again quiet and more modest. With temperatures still holding well below the minus range, I made a hearty vegetable soup, which I will post about in the new year. Cheese and crackers, nuts, olives, nibbles and a selection of my baking held us throughout midday and early evening.   

Of course the Holidays... or Christmas wouldn't be without our Fortnum and Mason's order. Delightful culinary treats such as sauces, honey, jams, tea, coffee, biscuits, seasonings and condiments will be enjoyed throughout the year.  

Festive Rice Krispie Squares

 

Don't know why it is a rarity that I make Rice Krispie squares but it is. An overlooked simplicity that could be because of my childhood school lunches or the half empty box of cereal in our pantry that's been catching my eye. Of course there is a certain level of comfort and ease with making them, low heat is a pro tip. That is why I decided to add a wee bit of festive cheer; decorating them with a thin layer of melted white chocolate and then generously and merrily sprinkling with mini candy pearls in red and green. 'Tis the season for comfort and joy!

Rice Krispie Squares

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1/4 cup butter

1 x 400g bag of mini marshmallows

1/2 teaspoon vanilla extract, optional

5 - 6 cups crispy rice cereal

200g bag white chocolate chips, for decorating 

red and green mini candy pearls, for decorating

Grease a 9 x 13 inch tin. Set aside.

Melt butter in a large saucepan over low heat.

Once the butter is melted, add the marshmallows and stir until they are melted and well combined. Cook 2 minutes longer, stirring constantly. Stir in the vanilla extract. Remove from heat.  

Stir in the rice crispy cereal until well coated.

Press mixture evenly and firmly into the buttered tin, using a buttered spatula or wax paper. Allow to set.

Once set and cooled, melt white chocolate in a microwave safe bowl in the microwave or on top of the stove using a double boiler method, then spread the melted chocolate evenly over the top and sprinkle with candy pearls. Allow to the chocolate to set before slicing. 

Yule ~ Christmas ~ Winter Solstice and Gingerbread Brownies

 

Yule - Christmas - Winter Solstice, typically falls between December 21st and December 22nd, in the Northern Hemisphere and occurs in the Southern Hemisphere between June 21st - 22nd and the Celtic celebrations may vary from year to year depending on when the Sun reaches the southern most point in its yearly cycle. Yule celebrations are believed to be connected to the original celebrations of Yule with the Wild Hunt (the Norse god, Odin) and the pagan Anglo-Saxon Modraniht/Modranicht (Mother's Night) and the Roman celebration of Saturnalia. Yule also marks the longest night of the year.

Winter Solstice is a time for gathering in darkness and honouring and celebrating the return of light and the rebirth of the Sun. It also marks the beginning of Winter with the shortest day and the longest night of the year and because of that the days grow longer. Darkness begins to diminish as the returning light brings hope and promise. As the days become longer think perseverance, transformation and renewal as the increase of daylight will lift your spirit with hope of what lies ahead, Spring.   

Christmas, December 25th to December 27th, is linked with Winter Solstice and most customs, lore, symbols and rituals are similar; such as feasting, gift giving and decorating with symbolism of light and rebirth.  

Other festivals or celebrations that occur in and around this time include: Yuletide (Various/Germanic/Northern European, Dec 21st-Jan 1st), Wren Day/Wren's Day (Irish), Alban Arthan (Celtic/Druidic), Finn's Day, Festival of Sol, Great Day of Cauldron, Festival of Growth, Wassailing, Mari Lwyd (Welsh), Koliada/Koleda (Slavic), Lohri (Punjabi), Julebord or Julebukking (Scandinavian), Yalda Night/Chelle Night (Iranian), Hanukkah (Jewish, Dec 10th -18th), Kwanzaa (African-American Dec 26th-Jan 1st), Las Pasadas (Spanish, Dec 16-24), Soyal (Zuni and Hopi, Dec 20-22) and Saturnalia (Ancient Roman, Dec 17-23). Other traditions or customs such as Krampus, Mummer's play, First-foot, Wishing Tree, Yule Goat, Polaznik, and Jaslickari are also observed and connected to Yule, Winter Solstice, Christmas and or New Years. 

Merry Yule, Happy Christmas and Happy Holidays, Merry Winter Solstice and Holiday Blessings to all who celebrate! 

Gingerbread Brownies

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1 cup (2 sticks) unsalted butter, melted

1 1/2 cups (300 grams) dark brown sugar, packed

2 large eggs, room temperature

3 tablespoons molasses 

1 teaspoon vanilla extract

2 1/2 cups (300 grams) unbleached all purpose flour

1 tablespoon ground ginger

2 teaspoons cinnamon

1 teaspoon English mixed spice

1 teaspoon baking powder

1/2 teaspoon kosher salt

icing sugar, for dusting

crystallized candy ginger pieces

Preheat oven to 350ºF (180ºC) Lightly grease and flour a 9 x 9 inch square baking tin. Line the bottom with baking parchment. Set aside.

In a large bowl, combine the butter and sugar and beat until fluffy and light. Mix in the eggs, molasses and vanilla and stir until well combined.

In a medium bowl, whisk together the flour, ginger, cinnamon, English mixed spice, baking powder and salt. Then gradually stir the flour mixture into the butter and egg mixture until both are incorporated and completely combined.

Spread the batter evenly into the prepared baking tin. Bake for 30 to 35 minutes, or until the edges are set and the centre is no longer squidgy.

Allow to cool completely before sprinkling with icing sugar. Cut into 9 squares and place a candied ginger piece on top. May be served with whip cream or warm custard.   

Honey Rum Shortbread

 

Honey Rum shortbread is a rich and buttery festive treat. With all the sweetness and warmth of honey and rum this traditional Scottish biscuit is a beloved recipe and favourite around this time of year. 

Honey Shortbread

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1 cup (225 g / 8 oz) butter, softened

1/3 (80 ml / 3 fl. oz) cup runny honey

2  (10 ml) teaspoon rum extract or rum

1 3/4 cups (225 g / 8 oz) unbleached all purpose flour

1 cup (100 g / 4 oz) finely ground almonds

fine caster sugar to decorate

1. Preheat the oven to 300ºF (150ºC or Gas Mark 2) and line a baking tray with baking parchment.

2. Beat together the butter, honey and vanilla until light and fluffy. Gradually add the flour and almonds and mix well.

3. Turn onto a lightly floured surface and knead lightly to about 10 mm (1/2 inch) thickness, to fit the shape of your baking sheet. Transfer to the baking tray, you may have to reshape the dough, and mark into slices with a knife. Alternatively, after kneading the dough, place on the lined baking tray, shape to fit the baking tray and mark into slices with a knife. Then gently indent with the tines of a fork. 

4. Bake for 20 to 30 minutes, until golden. Transfer to a wire rack, and while still warm sprinkle generously with caster sugar. Allow to cool slightly but while still warm gently follow the premade score marks to cut into slices.