When Louloo was a toddler, I took her to some Surestart cooking classes. It was these classes that pushed me into starting my own cooking classes. In one of them, we made fruit cakes and baked the mixture in an empty tuna tin. I was thinking about this while I was making my Christmas cakes this morning, and it got me wondering whether it would work for mini Christmas cakes.
The recipe I use is my favourite Christmas cake recipe. It’s the one I have used for the past 20 years, and it really is so easy that even the children can make them.
So here we go – the perfect mini Christmas cakes. Guess what my teacher gifts are going to be this year.
I don’t make pumpkin soup. If I’m honest, I’m not really a huge fan of it. The big ones are flavourless. We only buy them to carve Jack o’lanterns for Hallowe’en, so I used a butternut squash instead.
I am trying to reduce our consumption of meat. A few vegetarian friends of mine have suggested using more squash, and here’s my first attempt.
The simplest most delicious biscuit that we only ever had at Christmas when I was growing up. No time for that nonsense – shortbread is for life, not just for Christmas!
This is my go to shortcrust pastry recipe and makes enough to line and top an 8″ pie. I also use it as a base for Norfolk shortcakes. Recipe coming soon!
It’s Sunday evening, 9 pm, and my husband says those immortal words, “what have we got for pudding?”
I have a glass of red on the go, my second, and pudding is the furthest thing from my mind. The Antiques Roadshow is on and I know I haven’t got anything dessert-y in the cupboard. I give you my 10 minute sponge pudding. Forgive the photo, see previous comment about wine!!!!