2012 will be all about snapshots. And not about stuff.

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So here’s a question for you: what did you get for Christmas last year? Go on, think hard. And your birthday? Hmm, thought not. I can’t remember either. And that’s not to belittle my beloved and family, who obviously shopped mindfully and thoughtfully and bought me gifts they knew I’d love. I just honestly can’t remember.

Now I’ll ask you another question: where did you GO last year? What did you experience? What memory makes your heart soar? Yup, now I bet you can remember. Me? I stood on the observation deck of the world’s tallest building in Dubai. I had lunch with Jimmy Doherty, walked in the footsteps of the Mayans at Chichen Itza and shared amazing tapas and cocktails in a bar in London with some of my closest, dearest friends. Oh, and I stood on the bow of a beautiful cruise ship as it docked in the Bahamas, gasped as the Red Arrows whooshed over my head at Goodwood and got my apron on at Leith’s (among other things).

So, beginning to see my point? We (and I’m one of the biggest culprits here) are all about stuff: buying stuff to wear, buying stuff for our homes, a new handbag here, a new face cream there. I wonder how much money I spent on STUFF last year. Actually, it’s probably best that I don’t wonder. I’d be horrified.

What will my teenagers remember when they look back on their ever-decreasing childhood years? Will it be the HMV vouchers and the trainers? Maybe. But I’m also hoping it will be the amazing adventures that we’ve shared: watching pelicans fishing on the Riviera Maya, playing Xbox games with their creators in Cologne and whizzing about a skate park under the Westway flyover.

So this year (and this is my resolution, if I dare call it that) will be all about experiences. And not about stuff. I will step away from the Buy It Now button and stash my cash for that city break… that coveted wander around Borough Market… maybe even a holiday. All those memories, ready and waiting to be made. And cherished. Snapshots of a life lived well, ready to be brought out on a gloomy November day, and many November days to come, and replayed for my enjoyment.

So here’s wishing you a very happy New Year. May you create many new snapshots for your own collection x

The Party: new friends, old friends and wine on the carpet

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There’s nothing quite like a houseful of your favourite people to bring about a warm glow. Admittedly, several glasses of fizz added to my glow, but mostly it was goodwill and stuff, I’m sure.

We really did have a lovely time. Sadly, I’m completely useless and didn’t manage to take any pictures. Ah well. And I made TONS of food, and didn’t take a picture of that either. I am useless. I did a mahoosive cheeseboard, groaning with all sorts of different cheeses and liberally adorned with bunches of grapes and cherry tomatoes, then I did apple and red onion sausage rolls, little parmesan biscuits and later, a big pot of spicy lentil dahl (and yes, it does look a bit like poo, but I like to think that what it lacks in looks it makes up for in taste) and spicy chicken skewers… and not one scrap of evidence. You’ll just have to trust me.

We made some new friends too - The Prof’s lovely friends, the twins, brought their Mum and Dad along and they turned out to be really lovely as well (they’ve just got a brand new Beagle puppy, which they’ve called Lemon. I like them even more because of that). Hubby’s sis and bro came with their other halves, my Disreputable Dad, his partner, my Mum (I know, right? I live on the edge, I do), my gorgeous friends Foxy and The Glamorous Clare and their families and hoards of varying teenagers all clustered upstairs round the Xbox… it was certainly snug. But great fun.

My Disreputable Dad made me laugh. It was his turn to drive, but he kept sneakily getting his glass topped up until his other half admitted defeat and agreed to drive. Sneaky. Sadly my big bro was away on holiday but apart from that we were surrounded by lots of people we love. There was cackling, drinking, and a bit of slopping red wine on the carpet, but hey, it came off. And I didn’t forget too much of the food that I’d made either… only the little mini quiches I made got forgotten, which is always a bonus.

I guess the only disappointment is that we started too early - 2pm - which meant we were all partied out and finished by 10.30. And no dancing! Ah well.

So it’s on to New Year now, then… what a lovely Christmas. How was yours?

New Traditions, drunken Santas, kitchen fires and ‘Pie Day’

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So it was a funny old Christmas. A LOVELY Christmas, but a funny one. Trust me, a Christmas with teenagers is just as much fun as a Christmas with teenies, just a lot different.

On Christmas Eve, a new tradition was born: we understand that maybe being dragged round different relatives isn’t the brevren’s idea of fun, so we created a new tradition: McDonald’s with Nan. This went well, especially the round of McDonald’s Festive Pies - you know, those weird crispy rectangles filled with liquid that is HOTTER THAN THE CENTRE OF THE EARTH. That shut us all up. Still, it was a new take on relly visiting and seemed to work quite well.

Later, when we were all sat round the table at my big brother’s house (and yes, the Lycheeni cocktails were flowing), talking about Christmas in general and Santa in particular, the Mad Prof pipes up:

‘I think Santa was a bit pissed last year - you’ve never heard so much bloody rustling and giggling…’

Oh.

Obviously I countered with ‘I don’t know what you’re talking about’, being of the ‘if you don’t believe you don’t receive’ school of thought, but still. Santa tried hard to be a bit more sober this year.

The same table saw what has become known as Trivgate, when I was unceremoniously ejected from our family game of Trivial Pursuit by my nephew Jackson for messing about (he takes games VERY seriously). ’I think you should leave, Aunty Becky’ rocked me to my very core. I did the ‘walk of shame’ from the table. Still, I then discovered my niece, Turtle, had also escaped and was watching Four Christmases. Result.

Christmas morning saw me sitting bolt upright in bed at 9am with NOBODY else awake. I had an irresistible urge to go and grab a saucepan and a wooden spoon and wake everyone up with some experimental percussion numbers, but instead I just sulked. Until I could take it no more and went and gave them BIG cuddles. There was a bit of swearing, but blimey: Santa had BEEN!

The Prof got a life sized Batman from his mates Mick and Sam, which is awesome, but must have meant overcoming some serious delivery issues:

And here’s my Christmas day in pictures. You will notice that, as usual, I tried to set the house on fire (I was rescued by the Death Wish Dude who wandered in, wondering what I was cooking that smelt THAT bad). You will also notice that Hubby’s Auntie, who is deaf and struggles with names, particularly mine, chose to address me as ‘Lady of Jim’ this year. I like it: it’s kind of regal, don’t you think?

Boxing Day, the Disreputable Dad and his partner came round. There was much hilarity, lots of drinking, a bit of wrestling and a mahoosive turkey and ham pie (which I forgot to take a photo of). Henceforth, Boxing Day (which doesn’t make sense anyway) has been rechristened Pie Day. It’s got a nice ring to it.

And we’re having a party on the 29th so I’ll keep the camera handy, don’t you worry.

 

And a very Merry Christmas to you!

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So this is it - the big day is nearly upon us! I hope you’re all sorted… if you need any last minute advice, it’s all here:

If you need help choosing wine to match your food

If you need help with cooking the turkey on Christmas day (remember if you are lucky enough to have a free range bronze Turkey they take considerably less time to cook - click here for the KellyBronze Turkey recommended cooking times).

For easy apple, red onion and chestnut stuffing click here

For mince pies click here

For easy last minute chocolate jaffa cake Christmas trees click here

For Christmas baked ham click here

For gorgeous Cranberry and port sauce click here

So that’s it, then. Christmas sorted. Here are a few of my golden Christmas rules, a ‘Christmas mantra’ if you would, for when things get a little stressful:

  • Chill out and remember it’s just another day and another roast dinner
  • Have fun - proper fun, not ‘oh okay, if I MUST’ type fun
  • Dress up!
  • Enjoy your loved ones
  • Have a few cocktails
  • Light a candle
  • Take a deep breath and count to ten first
  • Don’t worry about your waistline
  • Give someone everyone you love a kiss under the mistletoe
  • Say you love it even it you hate it
  • Keep your hand on your ha’penny (one of these days I’ll find out what this actually means)
  • Oh, and please don’t drink and drive. I need you here to keep me company.

And while I’m on the subject, thank you for popping in this year, whether you’ve clicked here once or a hundred times - your visits and comments mean such a lot to me. Until next year, then. Mwah xx

‘And the Grinch, with his Grinch-feet ice cold in the snow, stood puzzling and puzzling, how could it be so? It came without ribbons. It came without tags. It came without packages, boxes or bags. And he puzzled and puzzled ’till his puzzler was sore. Then the Grinch thought of something he hadn’t before. What if Christmas, he thought, doesn’t come from a store? What if Christmas, perhaps, means a little bit more?’

 

Apple, red onion and chestnut stuffing

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Probably a bit late with this one, but as I was making my stuffing this morning I made a few tweaks to my last recipe and thought you might like it - apologies if yours is already shopped for and made! We like a lot of stuffing and this quantity will fill a decent-sized terrine with a little left over, which I roll into little balls and bake separately, but feel free to halve it if there’s only a few of you.

You will need:

1 -2 tbsp butter

2 red onions, finely chopped

2 dessert apples, grated (don’t bother to peel)

2 x 375g packs pork sausage meat

100g fresh white breadcrumbs

100g vac packed chestnuts, crumbled (we’re a family divided over chestnuts - if you love them, add the whole pack)

2 tbsp parsley, chopped

2 tbsp thyme, chopped

2 tbsp sage, chopped

Squeeze of lemon juice

Seasoning to taste

So heat the butter in the frying pan and add in the onion. Fry very gently until softened. Add in the apple and cook that just until it’s a bit darker in colour and softened.

Remove from the heat and allow to cool. I make the stuffing in the KitchenAid but if you’re doing it without one I suggest you just get your hands in there - it’s the easiest way to combine everything.

So now just bung it all together: the cooled onion and apple mixture, the sausage meat, breadcrumbs, crumbled chestnuts, herbs and lemon juice, and give it a good old mix.

Season well (you can fry a teaspoon of mixture if you want to check the seasoning). Transfer to your buttered terrine and store, covered with cling film, in the fridge until the big day. It’ll take about half an hour in the oven at about 190/gas 5 (180 if you’ve got a fan oven). Obviously it looks a bit more appetising when it’s cooked, but I’m not cooking it until tomorrow.

This also makes a very nice stuffing for ravioli if you happen to get a pasta machine for Christmas!

Gorgeous port and cranberry sauce

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So yes you can rush out and buy a jar of cranberry sauce, but it’s equally easy to rush out and buy pack of cranberries, and this yummy sauce will not only adorn your Christmas plate with its gorgeousness, but also scent your home so delightfully it could put Yankee Candles to shame. You can use all port if you haven’t got any Cointreau (English Dad got a bit sniffy about me using his posh Taylor’s, hence the addition of Cointreau), but it does give a nice orangey zing.

You will need:

1 pack cranberries (or you can use frozen) - about 250g should do it

100g brown sugar

1 orange, zested then juiced

1 cinnamon stick

120ml port

60ml Cointreau (or other orange liqueur)

A pinch of dried chilli flakes

Just pop all the ingredients into a saucepan:

… and simmer away for about 20 minutes. Remember that cranberries have VERY high pectin, so even if you think it’s not thick enough, take it off the heat as it will thicken up as it cools. Don’t forget to fish out the cinnamon stick.

Pour into a sterilised jam jar (dishwasher cycle or a good wash up and a thorough drenching with boiling water) and pop on a lid (it should just about fill one jar). And that’s it! Make double and give as a present, or just use yourself on Christmas day.

 

Everything you need to know about spiced and glazed Christmas ham - small or big!

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To skip all the waffle and just get to the recipe, feel free to scroll down.

It will be no surprise to you when you hear me say that I love Christmas. LOVELOVELOVE Christmas! But often I find that Christmas recipes involve huge amounts of food. There’s generally only the four of us for Christmas lunch, plus maybe my Mum, so to turn to Nigella’s Christmas book and find her recipe for Christmas ham starts with a 6.5kg joint is a bit of a shocker - and frankly my maths isn’t fantastic, so downsizing a recipe generally involves taking off my shoes and socks and borrowing the kids’ fingers and toes too. Far too much like hard work.

This recipe, therefore - and I’ve tested it - my family have been eating christmas glazed ham since September - works with ANY sized joint. Multiply it up and down as you see fit and as suits you.

I think ham makes a wonderful Boxing Day (or St Stephen’s Day if you’re across the Irish Sea) feast. It’s wonderful hot with creamy mashed potatoes, or cold with chutneys and cheeses and a hunk of crusty bread.

Choosing your ham (or gammon, to be precise)

What’s the difference? Well essentially, gammon is what ham is before it’s cooked - it’s generally wet cured in brine, however dry curing is thought to give a better result. Again, it’s up to you.

When choosing a Christmas gammon joint I’d recommend going to a good butcher. I know supermarkets have them in, but butchers get really good quality meat, and you know how I feel about poor intensively farmed piggies. Be vocal. Ask where the meat has come from. This is not the time of year to have every bite sticking in your throat with guilt. Choose a pig that lived a happy life and had a humane ending. You’ll feel better for it. If you’re choosing in a supermarket, though, look out for the Red Tractor logo - a sure sign of decent quality meat.

I prefer smoked gammon, which has a more intense flavour, but go with what you fancy.

Spicing and poaching

Spicing your gammon as you simmer it infuses wonderful flavour into the meat. It also makes the kitchen (and the whole house) smell fantastic - a big part of Christmas cooking as far as I’m concerned.

You can also poach your gammon in all sorts of different liquids. Cider works really well, and Coca Cola imbues a really gorgeous depth and sweetness.

For this recipe, I’ve used plain old water.

With the spices, just think Christmas. Again, this bit is personal preference. Leave things out if you don’t have them, or add something a bit different if you like.

Glazing and roasting

Glazing adds a gorgeous, sticky finish and an incredible amount of flavour. Again, the glaze can be as simple or as complicated as you like. Personally, I think you need the following elements:

1. Sticky: Marmalade works really well, as does honey, Hoi Sin sauce (thanks, Erica, for that one) or even golden syrup or mango chutney.

2. Boozy: I’ve used Pedro Ximenez sherry (it’s got a scrummy, raisiny flavour which is basically Christmas in a bottle), but dark rum will do the trick - if you don’t want to use alcohol, try Worcestershire sauce or soy sauce. Or add both.

3. Sweet: dark brown sugar is perfect here

4. Spicy: 1 or 2 tsp of mustard will do, but you could add chilli sauce, or grated fresh ginger

Something fresh is nice too - maybe some orange juice or a squeeze of lime.

Keep the basic quantities the same and you’ll have roughly the right amount.

But frankly, you could just spoon over a couple of tablespoons of honey and it would still be lush.

The final roasting allows the meat to suck up all those gorgeous flavours. If you stick a pan with some water in the bottom of the oven, it shouldn’t dry out too much. Whatever sized joint, it should only need about 3o mins - after all, it’s already cooked.

Anyhoo, here’s my version:

Christmas glazed ham

1 smoked gammon joint - anywhere from 800g to 8kg

1 large onion

1 cinnamon stick, snapped

1 tsp Szechuan peppercorns (or black peppercorns if you don’t have them)

2 or 3 star anise

1 tsp cumin seeds

3 or 4 cardamom pods

4 or 5 cloves

Small piece of dried ginger (or fresh)

2 bay leaves

For the glaze:

4 tbsp maple syrup

2 tbsp Pedro Ximenez sherry (or dark rum, or whatever you’ve got)

1 tbsp dark brown sugar

1 tbsp Worcestershire sauce

Squeeze of lime

Pop the gammon joint into a nice, big saucepan (make sure you have a lid to fit), add in enough cold water to cover and pop in all the spices, plus a large onion, and maybe some carrots or celery too.

Bring to the boil, then reduce the heat and simmer gently (JUST bubbling) for 30 minutes per 500g. This one here is quite small, only 800g, so I did it for just under an hour - you don’t have to be too precise.

When the time’s up, allow to cool (you need to handle it and frankly, we could all do without third degree burns at Christmas), then remove the rind. Leave on the fat. If you want to, you can do the traditional diamond shaped scoring, dotting each intersection with a clove.

Preheat the oven to 180/gas 4.

Place all your glaze ingredients in a saucepan and stir until just combined. Place the joint on a baking tray and pour over about a third of the glaze. Spread it around with a pastry brush. If you don’t want to mess about with a glaze, just spoon over a couple of tablespoons of runny honey.

Bake for about ten minutes, then remove and glaze again.

Bake for another ten minutes, then remove and cover with the rest of the glaze. Give it ten more minutes and you’re done.

This ham will keep for up to a week wrapped well in the fridge, but I doubt it will last that long!

Squishy lemon iced buns with a hibiscus icing

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When I was in Dubai, I loved that they used Hibiscus in cooking, and in tea. It has a flavour - and colour - similar to cranberry - fruity but tart - so when I saw some in the Bastakiya market I nabbed some, feeling that it would be excellent around Christmas time. Here’s my first Christmassy experiment. I think it works really well.

450g strong white bread flour

1 tsp salt

75g sugar

1 x 7g sachet dried yeast

150ml milk

150ml water

50g butter

Zest of one lemon

For the icing:

2 tbsp dried hibiscus flowers

4 or 5 tbsp icing sugar

So for the soft iced buns:

Sieve the flour into a large bowl, then stir in the salt, sugar, and dried yeast. In a small saucepan, warm the milk, butter and lemon zest over a low heat until the butter has just melted, then turn off the heat. The liquid should be at no more than blood temperature when it’s added to the dry ingredients.

Pour most of the milky mixture into the dry ingredients and stir it around with a knife until you get a light dough. Leave it as sticky as you can bear as this will make the end result really soft. You can always add a bit of flour. Now start kneading: with the heel of one hand, press and splurge the dough away from you, (imagine you’re smearing it across the work surface) then bring it back, squish it into a ball again, turn it over and then splurge it again. As it’s quite a wet dough this is a bit messy, but that all adds to the fun. Again, if you’re getting really covered, you can always add a bit of extra flour. As you knead it, it will become more elastic and springy and less squelchy.

When you’ve kneaded for about 5 minutes and your dough is springy and soft (you know I’m going to do the bottom cheek analogy now, don’t you - I can’t help it) and akin to a plump baby’s bottom, cover it with clingfilm and leave it in the airing cupboard or somewhere else warm until it’s doubled in size. Then, just knock it back with your fist and form it into 8 balls. Either place them on a baking tray or arrange them inside a springform cake tin like I did, then cover and rise again until they’re puffed up.

Bake for about 15-20 minutes at 180/gas 4 until they sound hollow when tapped on the bottom (God, I’ve got some kind of bottom obsession. Sorry).

While they’re baking, you can make the icing. Take a couple of tablespoons of the dried hibiscus and just cover with boiling water. Leave to infuse. If you’re not using the hibiscus, just use cranberry juice, or even just lemon juice. Remember to add the liquid to the icing sugar and not the other way round. Dribble by dribble, keep adding liquid until the icing is thick and viscous. Too runny and it will all disappear down the sides of the buns, and too thick and it won’t dribble in a satisfactory, dribbly manner.

As soon as they’re out of the oven…

… drizzle the icing all over them so it runs down the sides…

For an added Middle Eastern touch, you could sprinkle them with crushed pistachio nuts, or for added Christmassyness some good old edible glitter, or even chopped, dried cranberries. Or all of it, if you’re feeling all daredevilly (wait, is that a word?).

As always, make these your own by adding maybe some Christmas spices, sultanas or substituting the lemon for orange.

 

Big Mad Cookery Dad’s amazing Limotiramalee!

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So when I was on Nick Coffer’s fabulous Weekend Kitchen show on BBC 3 Counties radio, I met the lovely Christian, AKA Big Mad Cookery Dad. He made this fabulous dessert and it was soooo good, I’ve asked him to share it with you. So without further ado, here’s Chris:

Thank you so much for your kind invitation to share a Big Mad Cookery Dad concoction amongst your Christmas recipes. Here is a zesty fusion of a Tiramisu and Creme Brulee with a citrus and boozy hit which really works and gets the big thumbs up at dinner parties and family gatherings alike.

Here’s wishing you and all your readers a very happy and peaceful Christmas and a very happy and successful New Year. And don’t forget, keep on experimenting with new flavours, it’s a big mad foodie world out there!!

Limotiramalee

Zest of 1 lemon, unwaxed and squeezed

Zest of 1 lime, unwaxed

1 tablespoon caster sugar

250ml water

½ pint of double cream

250g Mascarpone cheese

150ml Grand Marnier

1 orange, squeezed

2 tablespoons of caster sugar

Trifle fingers

•

Take the zest of the lemon and the lime and place in a saucepan with the caster sugar and water. Reduce the mixture until it forms thick syrup. Strain the zest from the syrup and set aside. The leftover zest can be used to make cookies or cupcakes!

•

Whip the double cream until it’s just starting to thicken and add the mascarpone and citrus syrup.

•

Start to whisk and add the juice of the lemon whilst whisking – this reacts and sets the mixture into a mousse. Place in the fridge.

•

In a saucepan place the Grand Marnier, the juice of the orange, the caster sugar, and a splash of water. Heat to burn the alcohol off and set aside.

•

In a glass oven dish (a lasagne dish works well) place a layer of trifle fingers across the bottom and add the Grand Marnier mixture. Place in the fridge for a few hours to infuse.

•

After the Grand Marnier mixture has infused into the fingers and is nicely chilled, add the mousse over the top and smooth down. Place back in the fridge until you are ready to add the brulee topping.

•

When set in the fridge, sprinkle caster sugar over the surface and blitz with a blowtorch until the sugar caramelises. If you don’t have a blowtorch, a really hot grill will work ok. However if you feel really loopy you can attempt a sugar cage, by lightly oiling a glass mixing bowl, then reducing 2 tablespoons of caster sugar with a splash of water in a non stick pan until it turns golden brown and bubbling. Quickly with a spoon, drizzle the hot sugar in a criss cross pattern over the bowl until covered. Leave for 5 minutes to set, and then really carefully lift the cage onto the pud. Finally spend about an hour cleaning the set sugar spillage off your work surfaces!!!’

Kind Regards

Big Mad Cookery Dad.

English Mum’s Big Christmas Bakeoff: the entries

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And lo, many moons ago (three years, to be precise) there was a foodie obsessed blogger who thought it would be really nice to get lots of pictures together from all the other foodie obsessed people out there and have a bit of a ‘look what I made!’ type get together. And it’s grown to this - the wonderful Big Christmas Bakeoff.

Thanks so, so much if you entered this year. Every single entry is amazing - some are technically brilliant, some are made with love by very small people… but all are fabulous in their own way.

The winners will be announced at the bottom of this post as soon as I can track down the chief judge, English Grandma.

The main winner will receive brand spanking new copies of both Jo Pratt’s books: In the mood for entertaining and In the mood for food, along with a load of other goodies like Leisure tea towels and oven gloves from Leisure Range Cookers, and FIVE lucky little bakers will win a Jingle the husky Story Buddy, complete with their very own storybook. Mahoosive thank you to both Leisure and www.hallmark.co.uk for being so generous with the prizes.

So feast your eyes, then, and I’ll be back soon to tell you all about the winners!

AND IT’S OVER TO ENGLISH GRANDMA WITH THE RESULTS!….

The winner is Chelsea Mamma’s Baileys Cheesecake

Christmas biscuits by Cari’s 3 year old [so love that angel - with wings!]

Chocolate yule log from Marie & twins [yummmmm]

Carol & BG’s Christmas biscuits [so pretty]

Cass’ daughter’s gingerbread house [clever]

Nessa and family’s chocolate marshmallow brown sugar fudge [need you ask?]

Well done everyone! Get in touch and we’ll get your prizes to you asap :) And thanks to my fab sponsors and my wonderful Mum too!

Jaffa Cake Christmas Trees

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So you’re going to love this. No, really, it’s a winner.

How about…

Home made jaffa cakes? Wait… wait…

In the shape of Christmas trees!

I know, right?

If, like me, you’re now wild with excitement (or even if you’re not) do have a go at making these little beauties. They taste absolutely fab and can be made in normal paper fairy cake wrappers if you’re not imbued with quite as much Christmas spirit as me.

On to the ressup, then. You will need:

115g butter

115g golden caster sugar

2 eggs

1 tsp vanilla extract

125g self raising flour

To decorate:

Rindless marmalade

100g dark chocolate

So make the sponge in the normal way: beat the butter and sugar until really light and creamy, then beat in the eggs a dribble at a time and then the vanilla. Finally, stir in the sifted flour.

If you’re using one of these silicone moulds (I got mine in John Lewis), give it a spray with some cake release (mine’s Dr Oetker and is incredibly good) to stop the little suckers sticking. Plop a scant dessertspoon of cake mixture in each ‘tree’, and bake at 180/gas4 for 10 – 15 minutes until just golden.

Allow the cakes to cool and then turn them out. If they’re a little rounded on the top, you might need to just cut off the very top (which will actually be the bottom, if you see what I mean) so they sit right.

Now, take a spoonful of the marmalade and pop it onto a board. You should then be able to cut little slivers off this blob to pop on top of each tree. Melt the chocolate in a bain marie (bowl over just –simmering water, but you knew that, right?) and spoon over each blob of jelly.

And there you have it. Chocolatey, orangey AND Christmassy. I’m LOVING that.

I’ve entered these into Choclette’s ‘We Should Cocoa’ chocolate challenge, the theme of which this month, unsurprisingly is… orange!

Dear Santa… a Christmas foodie review

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Dear Santa

I’ve been trying a few bits and pieces over the last few weeks, and if it’s not too late, I’ve finished my list:

First, I’d like a bottle of No. 3 London Dry Gin from Berry Bros and Rudd. I do love a gin and this one is FANTASTIC! It’s a traditional gin with a real juniper flavour. If you can run to two bottles, so much the better…

And then I’d like a membership to Montezuma’s ‘Real Chocolate Club’. I tried one of their boxes of chocolates and oh… they’re lush. The lemon meringue truffles were just droolworthy… (for £19.99 you get a box of chocolates and truffles delivered to your door):

If you’re after stocking fillers, you can bring me a nice selection of connoisseur chilli sauces from Hot-Headz (or English Dad, for that matter - he loves a bit of chilli). The Pyromania one actually made me cry. But it’s still awesome.

And back to chocolate again, I’d like a nice Hotel Chocolat hamper too… I tried the Classic Christmas Basket, containing some Alternative Mince Pies: praline and salted caramel in a milk chocolate cup; Orange Spice Puddles: my absolute favourite - a warming, spicy orange and chilli chocolate in a far-too-easy-to-pop-into-your-mouth-without-thinking button shape; crunchy Cinnamon Almonds, some very addictive spiced hot chocolate and a pack of yummy chocolate Tiddly Reindeer. Just absolutely lush. Sadly I do think they’re rather expensive, but hey, you’re a money no object sort of guy, right, Santa?

And if there’s any money left in the kitty, I’d like a clear jug thingy for my KitchenAid like the one Lorraine Pascale’s got. Thanks awfully, Santa.

Love,

Becky xx

 

Icing your Christmas cake: the marzipan and fondant icing layers

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Okay so last time we saw your Christmas cake it was stashed somewhere wrapped in parchment or foil and being occasionally sloshed with a bit of booze. Now it’s time for the final push… the decoration!

Making your own marzipan (or almond paste) is really easy. There are recipes everywhere so I won’t bore you with that bit. You can also pick up a block of marzipan at your local supermarket. Easy.

Firstly, then… you need something sticky to adhere the marzipan to your cake. Traditionally, apricot jam is used, but frankly I find it a pain as it’s often lumpy and my Christmas spirit doesn’t run to pushing jam through a sieve. I use rindless marmalade, which is kind of like jelly so it’s much easier. Plus the flavour echoes the orange in the cake. So just put two or three spoonfuls of whatever sticky stuff you’re using and pop them into a saucepan. Again, tradition says that you should ‘boil’ your jam, but really you just need to melt it. As far as I can work out there’s no actual benefit from boiling it, unless you’re going to keep the cake for months (boiling it is supposed to inhibit bacteria development) plus it spits everywhere, makes a mess and HURTS (I’m speaking from experience here) if it splashes you.

So splodge your warm jam or jelly liberally all over your cake:

… then just roll out your marzipan (it’s helpful if you squish it into a rough circular shape before you start - use a dusting of icing sugar instead of flour) until it’s big enough to flop over the cake. Then, take a breath… roll the marzipan up on to the rolling pin, and gently unroll it over the cake, smoothing it down over the sides:

Now just cut round it, tucking it in a bit underneath the cake and you’re done. It will need to dry out now, so put it back in the tin for at least a few days (you’ve still got time!).

When it’s dry, it’s time for the fondant icing. You can buy this in packs, and I think ready rolled as well. I was really tempted by a hot pink colour in my local cake decorating shop, but resisted the urge and went for traditional white!

So now just repeat the process of shaping and rolling out your block of icing. Give the marzipan a wash over with some boiling water to give the icing a ‘key’ to stick to, then just roll the icing onto the rolling pin and unroll over the cake, smoothing it down as before. My cake wasn’t perfectly flat on top, but hey, I’m a home cook and I can’t stand the thought of cutting the cake to make it straight. Feel free if you want to though.

Now for the fun bit! Go wild with your decoration. I cut out stars from leftover icing (sticking them on with a dab of boiling water) and got these gorgeous glittery little chaps from Dr Oetker who really have excelled themselves recently with their Christmas bits and bobs, but if you want to stick with just the stars, or even just leave it plain, that’s fine too - hey, it’s your cake!

Pop your beauty back into the tin until you leave it. If you want to leave out the marzipan layer, it’s best to do the fondant as soon as possible before you intend to eat it, as the cake tends to stain the icing without a marzipan layer.

And that’s it. Give yourself a pat on the back and possibly a gin. You deserve it.

The Knackered Mother’s Wine Club Christmas Survival Guide 2011

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I love wine. And I love food. But sometimes matching the two can be difficult. And let’s face it, at Christmas you want to get it right. Just as well, then, that I have a wonderful friend who just happens to be a wine expert. Every year, lovely Helen helps us with our Christmas vino and thank Gordon she does, because we’d be in a right pickle without her. And so, without any further ado, I give you Helen, Goddess of Wine and all-round top girl:

You know that advert, the one with the little boy who can’t wait to give his present rather than open the ones he’s been given? It makes me cry every time I watch it. Every. Single. Time. The message is simple: Christmas is about giving as well as receiving and so it is with great pleasure that I give you, via the shining star of gorgeousness that is Becky, the KMWC Christmas Survival Guide. You’re going to need it.

Last year we covered the classic and not-so-classic choices for the Christmas Day feast. This year, I thought it might be a good idea to share a few suggestions by food type to get you through it.

Smoked Salmon

Oily fish needs a white wine with good acidity to cut through the flavours. Sometimes, only Champagne will do. On Christmas Day, this is one of those times. You are better off going for a good, trusty own label Brut NV Champagne than a never-seen-before half price deal. Take it from me, I’ve done the research.

Turkey

You could go for a dry white with a bit more body, such as Chardonnay or Viognier with a bit of oak from France or an Australian Semillon. Or, if you prefer red try a Pinot Noir from France or New Zealand ,or a Merlot from Chile.

Goose

Bit more flavour here so we need more body in the wine. An Italian red will work wonderfully, such as a Chianti or Barbera.

Beef

Generally, red meats work well with red wines as the tannins in the wine break down the fats and protein in meat, so softening the tannins. An Argentinian Malbec on the table will bring out the juicy flavours in both the meat and wine.

Ham

Here, the weight of flavour is better matched with a red but the saltiness of the meat requires something not too tannic. Pinot Noir is the answer, from France, Chile or New Zealand.

Stilton

Port is the traditional drink to hit the table when the cheese comes out but actually a sweet white Sauternes is a brilliant match and can be carried on over to the next course. Pudding…

Christmas Pudding

The flavours here are so full and so sweet, you need something equally as unctuous to match it. Sauternes or the decadent Hungarian sweetie Tokaji are up to the task.

Chocolate

Some swear by red wine and chocolate as a great match but by the time I’ve got to the tin I’m usually on the Amaretto. Thank you, and goodnight.

Happy Christmas!

KM x

You can find Helen’s fabulous wine blog, Knackered Mothers’ Wine Club, just here. Thanks H! xx

My top ten gorgeous books for under the tree

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I think cookbooks are sometimes overlooked as Christmas presents. Maybe it’s the ‘domestic’ element of it? I’m not sure. I remember when the brevren were small, English Dad bought me a breadmaker for Christmas. At the time I was devastated and offended and saw it as insulting that he’d bought me something so ‘homey’ and boring. I don’t know what was the matter with me - I’d love it if he got me one now!! Anyway, if you’ve got a food lover in your life, here’s my top ten of some of the more recent books that have been released. I’ve reviewed some of them before, and have provided links to my reviews. I’ve also given you links for books on the WHSmith website where I can.

Allegra McEvedy’s Bought Borrowed and Stolen has become one of my absolute favourite cookbooks. I’ve reviewed it here so you can read all about it. A beautiful travel/cookery book written in a no nonsense style that is truly unique.

Dan Lepard’s Short and Sweet - a perfect pressie for anyone who loves to bake. Dan’s friendly nature (he’s lovely on Twitter - look him up) comes across really well in this chunky book full of sweet treats. I know I’m probably silly, but how a book looks and feels is important to me and this one is gorgeous - I love to be able to flick through photos and pick something that takes my fancy. If you’re like me, you’ll adore Dan Lepard.

Jamie’s Great Britain - I’ve LOVED the series on the TV and this book is a really great accompaniment. Not only are there all the recipes from the series but tons more besides. I know Jamie has his critics but I absolutely adore his food - big flavours, creative combinations and no fiddly twiddly bits. The book is split up into nice easy sections - my fave being breakfasts (I’ve had a go at the Yemeni pancakes - they’re delicious) and mmmmm bubble and squeak with a runny egg on top. Heaven.

Donna Hay’s Fast Fresh Simple - Aussie Donna Hay’s book is absolutely gorgeous to look at and the recipes don’t disappoint either. I really like Donna Hay’s no nonsense approach to cooking, and her books reflect it really well. There are some fab shortcuts and inventive ways to get classic recipes on the table in half the time too. I love it.

One Sweet Cookie - Another really lovely looking book (making it perfect to be given as a gift, in my opinion) full of all sorts of yummy baking. The author, Tracey Zabar, herself famous as a jewellery designer, and stylist on Sex and the City, approached some of the most famous chefs in America (which is why you may not recognise some of the names) and asked them for their favourite baking recipes. The result is a treasure trove of amazing recipes.

Silver Spoon - Phaidon have recently published a new edition of this absolute monster of a classic cookbook. It’s got loads of new photographs and a really luscious red cover. Any foodie would be delighted to discover this one under the tree - everything you could possibly need to know about cooking Italian food.

Pieminister: A Pie for All Seasons is another of my recent favourites. All manner of gorgeous pastry surprises nestle amongst its pages. Another good looking book, not too girly, which would make a great pressie for your man in the kitchen. Here’s my review.

Leith’s Cookery Bible - I was lucky enough to be given one of these after my recent trip to Leith’s. It’s another real weighty tome but it’s got absolutely everything in it - every recipe you can ever imagine co0king is laid out here, clearly and succinctly - I love the wine tasting section too. Really interesting. This would be a great pressie for a serious amateur cook. It really is a bible.

The Great American Cookbook - this one is quirky and fabulous. I adore it as much for the story behind it as for the actual recipes. Back in 1948, Clementine Paddleford set out on an epic journey to travel across the United States seeking out regional recipes, bringing them together in one enormous tome which was published in the 1960s. This reprint has all the spirit of the original and every truly great American recipe will be found nestling in its pages, from Creole cooking to New York cheesecake and Southern fried chicken. A fantastic read and a really great reference for any keen cook.

And lastly, but by no means leastly, the delightful Lorraine Pascale’s Home Cooking Made Easy. Another lovely Twitterer (Tweeter?), Lorraine Pascale’s books are some of my very favourites. Her recipes are faff free, easy and delicious. I love her easy manner and find her eminently watchable on TV. Looking forward to the big Christmas programme too (22nd December, 8pm on BBC2)!
Next up will be my top ten Christmas books. Happy shopping!

 

 

 

 

 

 

 

 

 

And this year’s English Towers Christmas lights were switched on by…

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Erm… me.

Every year at Christmas we do the same daft things. Since I was very tiny, there’s been the pilgramage to the cricket club to see whether the holly has got any berries (and yes! This year it has), and then the annual fight about whether it looks stupid on the fireplace or not. And then there’s tinselgate. As a family we’re divided into the tinsel lovers (them) and the tinsel haters (me). Then there are arguments about which ornaments go on the tree… Some of them, though, are dear old friends:

Some are very precious to me…

There’s always a new one:

And ones that remind me of faraway places:

But there’s one thing upon which we’re all agreed. Lights. Lots and lots of twinkly lights.

I reckon we did quite a good job. And yes, I lost the tinsel row. Again.

It’s beginning to look a lot like Christmas. What about you? Stupid traditions?

The Great Christmas Undercracker Debate

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Ahhhh Christmas. The time where there’s at least one awkward looking fella hanging around looking shifty in every lingerie section up and down our frosty land.

What is it with Christmas and husbands (I’m going to say husbands throughout this, but you can insert boyf/partner/live in lover/other half/whatever in its place - it matters not)? Take English Dad, for example (please). I never get undies. Ever. this is because our opinions on acceptable undercrackers are just diametrically opposed. According to the Hubster, if the knicker is made of more than 2-3g of material then it’s all wrong. This is a man who thinks thongs are ‘too big’ if they have bits of material at the sides, and anything with a proper arse bit is a ‘granny knicker’.

He’s not a lingerie pervert, I hasten to add, I just think his knicker tastes are stuck in his prime knicker-obsessed era: back in the eighties. I’ve tried to explain that little thongs aren’t really TRENDY any more - I’ve shown him the M&S adverts (‘look! They have sides, see?’) and strategically left pages of the Next Directory open at the pretty little satin knickers (WITH sides) but I fear I’m fighting a losing battle.

One of my friends (who shall remain nameless for fear of mortification) said: ‘if my other half bought me what he liked I would look like an extra in Band of Gold. Or Bet Lynch’.

Some of my Facebook friends obviously do get it right. My buddy Mr D said ‘I buy Mrs D underwear as a special treat to myself. Of course you do need a certain body to wear certain lingerie… It’s like having a great Xmas present that just has to be unwrapped.’

Le sigh.

And yes, I did ask if she liked it too… and she did. Lucky Mrs D!

So, I’m sorry, but it’s time for rebellion here at English Towers. Although I think I’ve matured rather nicely, I’m no longer prepared to suffer the indignity of spending my day waiting until nobody’s watching so I can readjust the silken thread of cheese wire that is working its way up to slicing my nethers in two. I need… (whisper it people) support, for God’s sake! Once one gets to forty, there are a few inevitable wobbly bits (oh sit down, Elle Macpherson - everyone APART from you), which are inevitably sliced asunder and therefore highlighted by underwear involving stringy bits.

Isn’t there anything that will please the husbands AND us poor girls? Am I alone in having a husband who thinks anything in stretchy lace is ‘gross’ and shorts should stay firmly on the field and out of the lingerie draw?

Help me, good people of the interwebs, for I fear I’ll still be finding cheese wire under the tree until I’m well into my seventies. I’ll be the silver haired one in the corner, furtively rearranging her rear end.

The Ultimate Christmas Song

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So my homey Liz over at The Mum Blog has asked me to share my favourite Christmas song. And here it is. I drive my family mental with it all Christmas but I don’t care. I love it. The Michael Bublé version of this song is also gorgeous - seek it out!

What about you? Favourite Christmas song?

Spiced apple yoghurt cake and waiting to see if I won the X Factor…

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So this weekend is the big X Factor final. As you know I work with Yeo Valley and I’ve really enjoyed their ads this year - their ‘boy band’, The Churned, has frankly been better than a lot of the actual acts!

If you missed it (or just love The Churned), the advert will be playing during the X Factor ad break this Saturday. And on Sunday, the winner of the Yeo Valley singalong competition is going to be announced (it better be me or there’ll be trouble) during the ad break too.

Anyhoo, aside from creating boy bands for the X Factor, Yeo Valley are actually quite good at making yogurt as well (who knew?). Their most recent creation, the rather lovely and very seasonal Spiced Apple, is utterly gorgeous. I used it to very good effect in this simple yoghurt cake. You don’t have to use a posh bundt tin like this, but I think you’ll agree it does look rather nice and Christmassy. It would also be rather lush with one of their other flavours - they’ve got a new pear and butterscotch one too. Mmmmmmm.

To make the cake, you’ll need:

3 eggs

125ml rapeseed oil

450g self raising flour

300g golden caster sugar

1 tsp cinnamon

250g Yeo Valley Spiced Apple yogurt

For the yogurt frosting:

4 tbsp Yeo Valley Spiced Apple yogurt

100g white chocolate

So to make the cake, just give the eggs a quick whisk. Add in the rapeseed oil and whisk again until combined. Then add in all the dry ingredients and finally stir in the yogurt.

If you’re using a bundt tin, make sure you give it a good spritz of cake release spray (Dr Oetker is very good) to make sure you can get it out afterwards. If you’re using a normal cake tin, just give the tin a quick rub with some oil.

Bake for around half an hour at gas 4/180 degrees.

To make the frosting, just melt the white chocolate in a heatproof bowl over a saucepan of barely simmering water, then just take it off the heat and mix in the yogurt. Pour all over the cake and stuff into face.

Good Fork Hampers

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Next on my Christmas Countdown: another cracking idea for a Christmas present - how about sending a rather yummy hamper full of foodie goodies? The Good Fork is a new online food company bringing together lovely food from the Med in deli-boxes, together with food provenance stories and quick and tasty recipes. I love an entrepreneur and lovely Virginia has taken her love of good food and turned it into a fabulous business. A background in the travel industry saw her travelling extensively round the med, but then this brought frustration, when she was back in the UK, that she couldn’t source the wonderful produce she’d discovered there.

And so The Good Fork was born. Lucky Virginia now rushes around the Mediterranean sourcing amazing products and packaging them into wonderful hampers. I absolutely loved my gift box and found the range of products really inspiring. The quality was fab too (the Herbes de Provence scented my kitchen for a whole week after I’d opened the packet!) A brilliant idea and a truly original present.

The current range of Limited Edition deli-boxes includes a Festive Fork (rounding up Christmas foods from all over the Med) an Intensely Italian Fork and a Thoroughly French Fork, with a Gorgeous Greek Fork coming soon!

Good Fork boxes start at £28.50 including p+p, while Limited Edition boxes are available for £39.50 inc p+p.

And just in time for Christmas, Virginia has introduced a gift voucher. They are available for all Good Fork boxes, including Limited Edition ones and also for three or six month subscriptions, allowing recipients to choose the variety of box they would like – lucky them! Just email [email protected] to order what you would like.

 

 

A visit to Leith’s Cookery School with Asda and an Extra Special Christmas giveaway!

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So last week I headed up to London to Leith’s Cookery School to check out Asda’s new Extra Special Christmas range. There’s a new train service which goes straight from my local station to Shepherd’s Bush. You literally step out onto the very threshold of Westfield Shopping Centre. I nearly died happy right there and then. It was actually really lovely to be in London and I enjoyed all the hustly bustly and twinkly lights. And then it started to rain and I was quite pleased to find my taxi driver and get to Leith’s.

It’s an amazing place. All sparkly stainless steel, stark white and wood. It looks really clean and professional - I SO fancy doing a course there (not the £18,000 Diploma in Food and Wine, you understand, just one of the smaller ones!). First of all we had a glass of champers and listened to lovely Camilla, Managing Director of Leith’s (you might have seen her in the new adverts for the Extra Special Christmas range) tell us why Leith’s decided to team up with Asda to develop the range. I have to say, I was really impressed. Basically she said that everyone needs a cheap supermarket, especially at the moment, but that doesn’t mean that we all can’t indulge a little at Christmas:

“We have a shared passion with Asda that good food should be accessible to everyone, whatever their budget. We believe, like Asda, that good quality ingredients are at the heart of great cooking which is why we’ve chosen to collaborate with Asda Extra Special for our first ever supermarket partnership. We’ve been really impressed with the quality of Asda’s Extra Special food and wine and we’ve had great fun creating some wonderful Christmas recipes and tips using the delicious ingredients which really will help make this festive season extra special for everyone.”

She also said, and I totally agree, that there’s a snobbery about food that - now, more than ever - shouldn’t exist. What better than good food, simply made?

I was quite surprised to learn that we’d actually be in the kitchen cooking. It was enormous fun - and such a privilege to be cooking in a real working kitchen. They set us working in teams of four on a menu using lots of the Asda Extra Special ingredients (do email me if you want any of the recipes):

Canapés

Hot smoked salmon pate crostini

Goat’s cheese, walnut and honey crostini

Cocktail sausages four ways (sweet chilli, mango chutney and greek yoghurt, harissa, honey and mustard)

Starter:

Warm seasonal salad of butternut squash, tenderstem broccoli and feta

Main Course:

Venison rack with parsnip and creme fraiche mash

Brussels sprouts and chorizo

Dessert

Yule log

I was really impressed with the ingredients. The whole rack of venison was all trimmed and ready to cook - you can crust it with breadcrumbs, rosemary, mustard and thyme, etc, or just roast is as is, and it serves 8. Absolutely amazing. And some of the cheeses were out of this world as well. Here’s some photos from the evening. I know I’ve said it before but honestly, food bloggers are just the nicest people. I met up with Katie, Kavey and Helen again after meeting them before at Jimmy’s Farm, and Sarah from Maison Cupcake too. We’re planning a boozy blogger’s lunch in L0ndon. Wehay!

Oh and the best news of all? I’ve got a mahoosive hamper of the Asda Extra Special range to give away, including brandy-soaked rich fruit cake, smoked Scottish salmon and vintage Champagne as a competition prize. Just comment to enter (sorry, forgot that bit!) x

Competition finishes midnight Friday 9th December 2011. No cash alternatives. The judge’s decision is final.

THIS COMPETITION IS NOW CLOSED. THANK YOU FOR ALL YOUR ENTRIES. CONGRATULATIONS TO SARAH BROADHURST WHO WON THE HAMPER :)

Review: grown up Disney! The beautiful Imagination Winter range

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So straight on with the Christmas Countdown, then… this time I’ve got some gorgeous, and distinctly grown-up gifts from Disney. The Imagination Winter range is a scrummy set of products to scent your home. And, even though I’m the biggest Disney fan EVER, there’s not a Mickey in sight. The candles and spray contain festive cinnamon bark, nutmeg and clove and I love that they should ‘transport you to a winter wonderland of enchanted pine forests lying under a blanket of snow ‘. Count me in!

And the verdict? Gorgeous. Even with the spices, the scent is not at all cloying or ‘Christmas puddingy’ - I’ve had the candle burning in the evenings for the last couple of nights and the fragrance is actually really light - almost herbal… I think the hint of orange helps here. The packaging is beautiful and would make a really lovely pressie, not just for a Disney fan either!

The range consists of mini candles (£10), a large candle in a glass (£12) and a scented room spray (£8). All are available from Disney Stores and via www.disneystore.co.uk

 

English Mum’s Big Christmas Bakeoff!

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Altogether now… ‘Chriiiistmas time…. mistletoe and wiiiine…’

Yes, it’s now December so all mentions of Christmas are totally justified. YAY! In your face, bah humbuggers!

And so, henceforth, forthwith and without further ado, I give you a BRAND NEW BIG CHRISTMAS BAKEOFF!

Leisure Range Cookers have been working with gorgeous chef Jo Pratt and have produced some fab, easy ‘how to’ videos, including this one for some amazing, crumbly topped aromatic mince pies:

… and they’ve kindly agreed to donate prizes to the winner, too!

And for the kiddies there are these GORGEOUS Hallmark Story Buddies - an exclusive new range of interactive cuddly toys that bring story time to life and I’ve got 5 to give away (worth £19.99 each).

It’s a Christmas bakeoff so everything and anything remotely Christmassy is fair game.

The Rules

Since we scrapped the ‘send English Mum a piece of each one’ rule *sniff*, the rules are few and far between, to be honest, but such as they are:

1. You’ve actually got to bake something (although see below re: sneaky rule breaking)

2. You must take a picture (there’s none of those dodgy ‘I baked it, but then I ate it’ excuses…)

3. Email it to me at english[dot]towers[at]gmail[dot]com, telling me what it is and who you are. Entries must be received by midnight on the closing date (see below).

The Cheaty Bit

As usual, a healthy bit of downright sneakiness is to be encouraged, and any entertaining reason why your entry should be considered will be looked upon favourably. For example, if your trifle is beautiful, but obviously not exactly baked, let me know. I’m a flexible type and I’ll probably allow it. No lying though.

Okay, a bit of lying then, but not too much…

The Techy Bit

If you’re a blogger, please link back to this post, and if you’re a tweeter, please use the hashtag #bigChristmasbakeoff - if you’re neither, then just ignore this bit completely.

The Exciting Bit!

The lovely and frankly wonderful chaps at Leisure range cookers have vey vey kindly agreed to give the winner brand spanking new copies of both Jo Pratt’s books: In the mood for entertaining and In the mood for food, along with other goodies like Leisure tea towels and oven gloves. Visit Leisure’s video recipe gallery here for more amazing recipes from Jo.

And for the kiddlies, there are 5 Jingle the husky Story Buddies, complete with their very own storybook. Both engaging and educational, Jingle is perfect for bringing families together. For more information on Jingle and the rest of the Story Buddy range, visit www.hallmark.co.uk

The Judgy Bit

Entries will be displayed in one enormous blog post and accompanied by the usual descent into hysteria while I wrestle with pixels and uploading and all that other complicated stuff. Follow me on twitter to witness the carnage as it happens.

My lovely, wondrous mum, English Grandma has foolishly agreed to be the judge. All attempts at bribery and approaches of a dubious nature will be well received (knowing my mother) and are to be made directly to her and not via this blog. The judge’s decision is final, or you’ll get one of her hard stares. And trust me, you don’t want that.

So that’s it, then. You’ve got loads of time, plenty of inspiration, and some very ambiguous rules. Let’s get baking!

The Small Printy Bit

This competition is open to all comers, regardless of location. The closing date will be 18th December at midnight. There is no cash alternative to the prize.