Edible Christmas gifts there’s still time to make…

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Rather than going out to get last minute presents today, why not stay in, listen to some Christmas tunes, and let the smell of edible gifts permeate the house instead?

Below I’ve collected a few of my gifts from Christmases past, and a few other recipes that work as presents – I hope they’re useful if you’re stuck for that last present for someone!

(Click on the titles to find the recipes)

Salted butter caramels

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These are a crowd-pleaser: I’ve made them numerous times in the past and they always get good comments! They also don’t take too long – about 15 minutes on the hob and then a couple of hours to set – stick them in a cute gift bag and you’re sorted…

Vanilla extract

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A lot of people don’t realise you can make your own vanilla extract, but it’s pretty easy and looks impressive! You will need to put a ‘use after’ label (or words to that effect) on this as the vanilla won’t be infused enough by Christmas – but it will look pretty in a glass bottle with the vanilla pods…

  Blue cheese & poppy seed biscuits

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These biscuits are great as an aperitif with a glass of fino, or equally as good with a glass of port post-meal. They’re a good pressie for anyone who likes cheese – just keep them in a sealed container after making. You can also swap out the blue cheese for any other semi-hard cheese you wish!

Pickled rhubarb

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This year I have decided to make some pickled cherries, but I don’t know what they taste like yet as they’re not quite ready. The pickled rhubarb I made earlier in the year was great though and a good accompaniment to cheese and cold meats. It also is quick to make, and can be used after 48 hours – winning!

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Have an excellent Christmas and New Year all – eat, drink and be merry!

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Caramel Apple Cake

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Today is definitely a day for staying-in and pottering (if you can). The weather here in Bath is not nice – I’m feeling sorry for anyone who’s come to the Christmas market – get in a pub with a mulled cider is my advice!

I’m going to be making some edible Christmas presents today – more on that soon – but if you feel like doing some baking I have a great cake for you (particularly if you’re still trying to use up a glut of apples).

Apple cake with Caramel Icing

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I love apple cake, it’s delicious and moist because of all the fruit. You can spice it with cinnamon or ginger like the one I made last year (link here) which was really tasty, but this year I wanted to try a variation on the classic ‘toffee apple’ flavour. I had a lot of cooking apples left over so decided to make a variation on Mary Berry’s apple cake, and found a recipe for caramel icing which I thought would go well with it. The result was definitely a triumph! The cake was really moist inside, but with a good crust, and the icing was thick and caramelly (new word) and good enough to eat out of the bowl – there was also lots of it left over which was excellent.

Mary Berry suggests eating the cake warm, in which case the icing could be served on the side, but the cake was delicious cold also and still moist a couple of days later!

Recipe lightly adapted from Mary Berry and BBC food

For the cake:

225g self-raising flour

1 tsp baking powder

225g caster sugar

2 large eggs

½ tsp vanilla extract

150g butter, melted

250g cooking apples, peeled, cored & thickly sliced

 

For the icing:

125g white caster sugar

80ml double cream

1 tsp vanilla extract

160g butter, softened

200g/7oz icing sugar

  1. Preheat the oven to 160C. Grease a deep 20cm loose-bottomed cake tin. I don’t own a particularly deep loose-bottom cake tin so I gave it some extra height with a baking paper collar. 

2.  Put the flour, baking powder, sugar, eggs, vanilla extract and melted butter into a bowl or stand mixer. Mix well until combined, then beat briefly.

3.  Pour half of the mixture into the cake tin. Place the apples on top of the mixture, piling most near the centre (they will spread out during cooking. Spoon the rest of the mixture over the apples, again making sure that the centre is well-covered as it will spread out in the oven.

4.  Bake in the preheated oven for 75-90 minutes until the cake is golden and coming away from the sides of the tin. Leave to cool (or eat straight away!)

5.  For the caramel icing, put the caster sugar & 4 tbsp of water in a saucepan and cook over a gentle heat for a couple of minutes. Once the sugar has dissolved, increase the heat and cook the caramel for 2-3 minutes, or until golden. Don’t stir, just be patient! Once golden, remove the pan from the heat immediately and stir in the double cream. The caramel won’t like this and will spit at you so be careful. Stir in the vanilla and then set aside to completely cool.

6.  Cream the butter and icing sugar together for at least 4- 5 minutes until light and fluffy (less if using a stand mixer), then beat in the caramel a little at a time.

Decorate the cake however you want with the icing (or serve on the side if you want to eat the cake warm!)

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Happy Sunday (whatever you’re up to!)