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Saturday, December 6, 2014

Paul’s Sweet Treats for Coming Home For Christmas

In conjunction with Coming Home For Christmas, Paul and I have come up with two recipes for you. Pauls’ All in one fruit cake and my peppermint creams.
During the build up to Christmas Day, we find ourselves entertaining family and friends that we will not be spending the festivities with.  Paul’s All in one fruitcake is perfect to have for such an occasion.  The nearest thing to a Christmas cake, quick and easy to make will have your guest’s taste buds watering. Also, ideal to serve with a glass of sherry when people pop around to offer season’s greetings.
All in one fruit cake

Ingredients: makes one 20cm/ 8 inch cake
175g/ 6oz butter or margarine softened
175g/ 6oz soft brown sugar
3 eggs
15ml/ 1 tbsp. golden syrup
100g/ 4oz glace cherries
100g/4oz sultanas
100g/4 oz. raisins
225g/ 8oz self-rising flour
10ml/ 2tsp. ground mixed spice
Place all ingredients into a bowl and beat together until well blended or process in a food processor. Spoon into a grease and lined 20cm/ 8 in cake tin and bake in a preheated oven at 160°C/325°F for 1½ hours until a skewer inserted into the centre of the cake comes out clean. Leave in the tin for 5 minutes, then turn out onto a wire rack and finish cooling.

Jo’s Peppermint Creams

Just like Sophie, I love After Eights, but I also love homemade peppermint creams. These are so easy to make, even the children can make these.

8oz (225g) icing sugar
1 egg white, lightly beaten
A few drops of peppermint essence and green food colouring
Makes about 20 peppermint creams
Sift the icing sugar into a bowl and then stir in sufficient egg white to make a paste. Add a few drops of peppermint essence and food colouring and knead well. The mixture should be thick and pliable.
Sift a little extra icing sugar onto a piece of non – stick paper. Place the peppermint paste on the paper, cover with another piece and roll out. Stamp out into rounds of 1 inch (2.5cm) diameter and about ¼ inch (6mm) thick. Leave to dry for about 24 hours. Store in an airtight container until required.
Dip in melted chocolate


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