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, whisking well to combine. 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.  

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. 

 

Pumpkin Raisin Fruit Loaf

 

A golden amber spiced loaf that is moist and rich. A definite winter warmer in every slice and depending on which mix of spices you use and dried fruit you add, it will have a wonderful abundant seasonal flavour.  

Pumpkin Raisin Fruit Loaf

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makes 1 loaf

1 3/4 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon English mixed spice

1 teaspoon Pumpkin Pie spice

3/4 teaspoon salt

1/2 cup golden raisins

1/2 cup Italian mixed peel or any citrus candied peel

2 large eggs, room temperature

1/2 cup white sugar

3/4 cup dark brown sugar, packed

1 can (398 ml) pumpkin purée

1/2 cup light olive oil

1/4 cup milk or orange juice

walnut pieces or pumpkin seeds for sprinkling on top, optional 

Preheat oven to 350ºF (180ºF). Lightly grease and flour a 2 lb. loaf tin and line the bottom with baking parchment. Set aside.

In a large bowl combine the flour, baking soda, spices and salt. Whisk together and then add the raisins and Italian mixed peel. Stir to combine.   

In another bowl whisk the eggs, white sugar and brown sugar together until combine. Then whisk in the pumpkin purée, olive oil and milk or orange juice, which ever you are using, until incorporated and smooth. Pour into the flour mixture and gently stir together until just combined. Do not over mix. 

Pour or spoon the batter into the prepared loaf tin. Sprinkle walnut pieces or pumpkin seeds, if you are using, over the top.   

Bake for about 60 minutes, or until a toothpick inserted into the centre comes out clean, a few moist crumbs will be fine, checking halfway through baking time and covering the top with aluminum foil if you notice the top browning too quickly. 

Allow the loaf to cool completely in the tin on a wire rack before carefully removing to slice and serve. 

Notes: if you cannot find any English mixed spice just use 2 teaspoons pumpkin pie spice. You can also mix together your own spice blend of ground cinnamon, ginger, nutmeg, all spice and or cardamom. You may also add some grated orange zest to the batter.  

Wheaten Biscuits

 

An easy biscuit to graze your tea time or cheese board at any season. A harmoniously golden crisp biscuit with a buttery crunch texture and taste.  

Wheaten Biscuits

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1 1/2 cups (175 g) whole wheat flour

4 tablespoons rolled oats

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

2 teaspoon poppyseeds

1/2 cup (1 stick/100g) unsalted butter, cubed

3 tablespoons milk

2 tablespoons cold water

Preheated oven to 400ºF (200ºC) and line a baking tray or two with parchment paper.

Add the flour, oats, baking powder, salt, sugar and poppyseeds to the bowl of a food processor. Pulse all the ingredients together a few time to combine.

Add the cold cubed butter to the food processor and blitz until you have a coarse meal consistency. Keep the food processor running as you drizzle in the milk. Then drizzle in the cold water. You want the biscuit dough to just come together. 

Turn the dough out onto a lightly floured surface and just give it a few quick squeezes to bring everything together. Pat and then using a floured rolling pin, roll the dough out to about 4mm thick, then use a 2 to 3 inch round cutter to cut out as many rounds as you can. Use an offset spatula to help lift the cut rounds off the surface and transfer them to the prepared baking tray. Re-roll any scraps of dough to cut out more biscuits. 

Bake for about 10 to 12 minutes or until the edges have turned light brown. Allow the biscuits to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Serve with fresh fruit, cheese, butter or jam.

Christmas 2024

 

Christmas Eve: All was merry and bright as we started with Wonton and Hot Sour soup and then joyously tucked into a scrumptious set meal from our favourite Chinese restaurant. Conversation ebbed and flowed as we munched dinner. 

Christmas Day: It was a mix of no fuss and carefree leisure to the start the day. Bakery cinnamon buns, yoghurt and mandarin oranges were breakfast. Buck Fizz and Christmas chocolates followed as we waited for guests to arrive.

Christmas dinner was traditional festive fare with a few added vegetables. It was a full house and full plates of turkey, mashed potatoes, stuffing, lightly glazed carrots, steamed Brussels sprouts and steamed green beans. All nestled with gravy, cranberry sauce, I added some after I took this photo, and dashes of pepper. A selection of wine was poured to toast festive cheer. For dessert Stollen and my baking, which each guest left with a bundle of both.

Boxing Day: Relaxed, restful and quiet. It was a lovely day to be out and about and share nibbles later on. I made a tasty Chicken Moroccan Stew, which I will post about later, for us to warm up to which brought much comfort as we settled in for the evening. 

And of course our annual Fortnum's order arrived. Such a lovely selection of biscuits, teas, crackers, jams, honeys, pudding, sparkling tea and pickled olives. Christmas and the year ahead would not be complete without it!   

Cinder Toffee

 

Another no-bake holiday treat that is legendary with slight variations not only with ingredients but in name as well. Whether you call this Sponge Toffee, Sea Foam Candy, Puff Candy (Scotland), Honeycomb, Honeycomb Toffee or Hokey-Pokey the texture is airy, rigid and sponge-like. A simple recipe that is quick to prepare and a pleasure to munch and crunch.  

Cinder Toffee

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1 cup (200 grams) white sugar

5 tablespoons golden syrup

1 tablespoon baking soda (bicarbonate of soda)

Generously grease a 8 inch x 8inch (20cm x 20cm) square foil tin pan with butter. Place a couple of sheets of aluminium foil on a clean flat surface and place the prepared tin on top. This will catch any cinder toffee trying to escaping the tin. 

In a large heavy bottom saucepan add the sugar and golden syrup and mix together until you have clumps of golden sugar. Turn the stove burner on medium heat and place the saucepan over it. Heat and simmer, allowing the mixture to bubble for about 3 minutes... possibly 4 minutes. The colour should be golden amber and no darker. 

Take off the heat and quickly whisk in the baking soda. The mixture will froth and foam and double up into an opaque pale golden mass. Quickly pour into the prepare buttered tin pan and leave to set for 2 hours. 

Once set, you can use a knife and to cut pieces, the best you can, however I find it best to turn the pan upside down onto the aluminium foil that is set underneath and bash the bottom of the tin with your hand and listen to the crunch and crackle of the falling shards of cinder toffee pieces. Lift the tin and behold a heap of splintered golden cinder toffee. 

Notes: pieces can be dipped into melt chocolate and allowed to set on parchment paper for a homemade take on a Crunchy or Violet Crumble bar. 

    

Yule ~ Christmas ~ Winter Solstice and Chocolate Orange Marble Cake

 

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. 

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. 

With it's distinct orange chocolate flavour, this Chocolate Orange Marble Cake honours Yule, Christmas and Winter Solstice celebrations perfectly, with the marble effect representing both the dark and light half of the year and the coming together of the return to light. 

Happy Christmas and Holidays, Merry Yule, Yule tidings and Winter Solstice to all!

Chocolate Orange Marble Cake

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1 cup (225 grams) soft unsalted butter

1 cup (225 grams) white sugar

4 large eggs

1 and 2/3 cups (225 grams) self raising flour

3 tablespoons milk

zest and juice of 1 large orange

3 tablespoons cocoa powder

FOR DECORATING: 

1 cup semi sweet chocolate chips

diced candied orange peel

Grease and lightly flour a 2 lb loaf tin and line the bottom with baking parchment. Set aside.

Preheat oven to 350ºF (180ºC/160ºfan/Gas Mark 4).

In a large bowl beat together the butter, sugar and eggs with an electric hand held mixer until pale and fluffy. Add the flour, orange zest and milk and mix until combined and lump free, then add the juice from the orange and blend together.   

Place half the batter into another bowl, add the cocoa powder to it and stir until blended together. 

Spoon alternating dollops of the batters into the prepared cake tin, then use a knife or a skewer to swirl through the batter to create a marble pattern. Do not overmix or the marble pattern may not be as noticeable when baked. Smooth the top.

Bake in the preheated oven for 45 to 55 minutes until golden brown and a toothpick inserted into the centre comes out clean. Allow the cake to cool in the tin on a wire rack. Once cool, carefully remove cake from tin and place on a plate that's been dusted with icing sugar. Using a microwave safe bowl, slowly melt the chocolate chips in the microwave or in a heat proof bowl over lowly simmering water until smooth. Spread over the top of the cake and sprinkle with the candied orange peel. Allow the chocolate to set before slicing. 

No-Bake Chocolate Peanut Butter Bars

 

Made with five ingredients and practically effortless these chunky fudgy no bake chocolate peanut butter bars are incredibly alluring and decadent. An easy holiday recipe that tastes similar to a peanut butter cup. With the addition of crushed pretzels and chopped peanuts on top, adds a decorative salty crunch to these already irresistible bars.   

No-Bake Chocolate Peanut Butter Bars

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1 cup (120g) graham cracker crumbs (approximately 8 full sheet graham crackers)

2 cups (240g) icing sugar

1/2 cup (113g/8 Tbsp) unsalted butter melted

1 cup (250g) smooth peanut butter 

2 tablespoons (30g) peanut butter

1 x 270g package (about 1 and 1/2 cups) semi sweet dark chocolate chips

crushed pretzels pieces, optional

chopped peanuts, optional

 

NOTES: for the best texture use a processed smooth and creamy peanut butter, such as Kraft, Jif or a store brand peanut butter not a natural oily peanut butter. Using a crunchy peanut butter may result with a more crumbly texture bar.  

If you cannot find or do not have graham crackers try using 120 grams (approx. 8 biscuits) ground digestive biscuits instead.

Line a 8 inch or 9 inch square tin foil pan with baking parchment. Making sure that the parchment goes a bit up the sides. Set aside. 

If not using ready made graham crackers crumbs then blitz the graham crackers or digestive biscuits, in a food processor, until fine crumbs form. 

Whisk together the graham cracker crumbs and the icing sugar in a large bowl. Add the melted butter and peanut butter and using a wooden spoon or spatula stir until combined. Then press the peanut butter mixture evenly into the prepared pan.

Melt the 2 tablespoons of peanut butter with the chocolate chips in the microwave, using a microwave safe bowl, or on the stove. Stir until smooth and spread evenly over the peanut butter layer. Sprinkle with the crushed pretzel pieces and chopped peanuts, if using. 

Chill in the refrigerator until firm, at least 2 hours or overnight. Allow to sit at room temperature for about 10 minutes before cutting. Served chilled. You can also set the bars out for a few hours at room temperature for serving. Place remaining bars in a tin or air tight container and keep in the refrigerator for up to 1 week or freeze in freezer friendly containers for up to 3 months.   

Chocolate Marshmallow Squares

 

Many will know these squares as chocolate stained glass windows, chocolate salami, chocolate marshmallow squares, peanut butter marshmallow squares, marshmallow squares, church windows or even rocky road... whatever the recipe name they all use those sweet pantry staple confectionary ingredients and require no oven baking. The only other requirement or trick with these squares is to not over stir and move diligently. You can omit the peanut butter if you wish however I found the slight hint of peanut butter adds a bit of salty savouriness that cuts through the sweetness. I did place the package of marshmallows in the freezer before using so they will hold their shape better while stirring them together with the melted chocolate. 

Chocolate Marshmallow Squares

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1/2 cup unsalted butter

4 tablespoons smooth peanut butter, optional

2 x 270 gram bags (540 grams) semi sweet chocolate chips, plus another 135 grams of semi sweet chocolate chips 

2 x 250g packages (400 - 500 grams) of white mini marshmallows

1/2 cup Kellogg's Rice Krispie cereal

1/2 cup shredded coconut, for decorating

1/2 cup roughly chopped pecans, for decorating

Line the bottom of a 13 x 9 rectangle tin foil pan with baking parchment paper.

Place the marshmallows and Rice Krispie cereal in a large heat proof bowl. Lightly toss together and set aside.

Using a large saucepan, melt the butter and peanut butter, if using, on the stove over medium high heat. Once melted together, add the chocolate chips and slowly melt until creamy and smooth. Pour the chocolate mixture over the marshmallows and cereal and quickly toss to coat. Do not over stir and you do not want to melt the marshmallows.

Pour the mixture into the prepared tin foil pan and tap the mixture into place, do not smush it down. Sprinkle with the shredded coconut and the chopped pecans. Place in the refrigerator overnight to chill and set. Once firm cut into squares.  

Notes: you can use different nuts or cereal, add dried fruit or add crushed cookie pieces. You can use mini multi fruit flavoured marshmallows, they will give a different flavour.  

Christmas 2023

Christmas Eve: We decided to head to one of our favourite pubs for our festive meal and fish & chips with cider hit the spot. As we tucked in we sang along to Christmas songs, laughed and chatted before making our way home. 

Christmas Day: Christmas morning was bright and early for us and those infamous lemonade scones and mandarine oranges were served as we toasted Yuletide and Christmas with a round of Bucks Fizz.

 

Christmas Day dinner was a mid-day affair as we had company and gave us not only an opportunity to mix and mingle but an early start meant reasonable time to digest and relax with a walk. Dinner was full of the usual festive culinary delights with all the trimmings, turkey, seasoned garlic mashed potatoes, stuffing, sweet glazed carrots, brussels sprouts, with lashing of gravy and cranberry sauce. Glasses of wine flowed as we toasted the seasonal best. 

Boxing Day: We were invited out for the better part of the morning and early afternoon so it was a more paired down late lunchette that saw us grazing on into the dinner hour. There were plenty of nibbles paired with pea hummus dip, mini quiches and cauliflower bites, an abundance of crackers with a selection of cheeses and meats, dried apricots, tangerines and dates, sweet candied apple cinnamon walnuts, sweet and spicy gherkins and onions, a selection of my baking and a tiramisu swiss roll for dessert. 

  

... and of course we had our annual order from Fortnum & Mason. With savoury sables, crackers and biscuits, jams and jellies, tea, hot sauce, honey, condiments, horseradish, fizzy sparkling non alcoholic tea, plenty to share through the coming year. 

The gifted Marks and Spencers order was lovely and full of some of our favourites and and new delights. Crackers, jam, soups, biscuits, Christmas pudding, chocolates, savoury nibbles and a fruit and nut butter, which is absolutely wonderful on toast, definitely the highlight of the gift package.  

Yule ~ Winter Solstice ~ Christmas and Fig and Raisin Tea Loaf

 

Yule - 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. 

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). Traditions or customs such as 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. 

To honour Yule and Winter Solstice celebrations and or Christmas I made a Fig and Raisin Tea Loaf. Lovely with lashing of butter or rum butter, if you prefer and a spirited beverage to toast all things merry and bright. 

Fig and Raisin Tea Loaf

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makes one 2 lb. loaf

1 2/3 cups unbleached all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup dark brown sugar

1 teaspoon British mixed spice

1/2 cup dried figs, chopped

1/2 cup chopped walnuts, optional

2/3 cup golden raisins

1/2 cup light olive oil

2/3 cup milk, plus extra if needed

Preheat oven to 325ºF (170ºC). Grease and lightly flour a 2 lb loaf tin. Line the bottom with baking parchment.

In a large bowl, add the flour, baking powder, baking soda, brown sugar, British mixed spice and whisk together. Then add the chopped figs, chopped walnuts and golden raisins. Stir to combine. Make a well in the centre of the dry ingredients and pour the oil and milk and stir until just moist. If you notice that the batter is a bit dry just a tablespoon or two more of milk, blending one at a time until the batter becomes a good dropping consistency.

Spoon the batter into the prepared loaf tin and smooth the top. Sprinkle with chopped walnuts, raisins and a light dusting of vanilla sugar. Bake for 50 to 60 minutes in a preheated oven or until firm to the touch and a knife or skewer inserted into the middle comes out clean. Cool the loaf in the tin on a wire rack for 10 minutes, then carefully remove from the tin and allow to cool completely on the wire rack. Sprinkle with icing sugar before serving. 

Pine Honey Cookies

 

Although these are a joy to make, they do hold bittersweet memories, as they were one of my mum's favourite cookies and throughout the years steadily becoming one of my favourite festive cookies too. The surprisingly delicate flavour of pine honey adds a touch of yule earthiness to these soft sweet biscuits.   

Pine Honey Cookies

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1 cup (2 sticks) butter, soft room temperature

1 cup packed dark brown sugar

1/2 cup pine honey

2 eggs, room temperature

1/2 teaspoon vanilla extract

3 1/2 cups unbleached all purpose flour

2 teaspoons baking soda

walnut pieces for decorating

Preheat oven to 350ºF (180ºC). Line a baking sheet with baking parchment.

Add the flour and baking soda to a medium bowl and whisk together.

In a large bowl cream together the butter and brown sugar until light and fluffy. Add the pine honey, eggs and vanilla extract and blend well.

Gradually add the flour mixture to the butter sugar mixture, stirring until well combined and a soft dough has formed. Do not worry the dough will be soft and a bit sticky. Using floured hands roll the dough into balls the size of a large walnut. Place on the prepared baking sheet and using the bottom of a smooth glass dipped in flour, gently press down each dough ball. You may cover and chill the dough for an hour, if you find the dough too soft to handle however I have never had to do this. Place a walnut piece on top of each. 

Bake for 8 to 12 minutes or until lightly golden, no imprint remains when toughed and the bottoms are evenly browned. Remove from the baking sheet and allow to cool on wire racks. Repeat until all the dough has been used up.