Yule Log (Buche de Noel)

This is just such a classic and you can’t have Christmas without it!
As it’s very chocolaty I serve it with some home made custard, yummy..

Makes 1 Yule log and a pot of Custard

This is what you need;
4 eggs
75g caster sugar
25g dark Muscovado sugar
65g self-raising flour
40g cocoa powder

For the Ganache
300g dark chocolate
300ml double cream

For the Custard
4 egg yolks
50g sugar
250 ml whole milk
seeds of 2 vanilla pods

Let’s get started with the Ganache, put everything in a heatproof bowl and put over a sauce pan with simmering water, do not let the later touch the bowl. Stir and make sure that the chocolate has melted then cover and put in the fridge to set.
Preheat your oven 200C/400F/Gas 6.
Start by whisking your eggs and sugar until you have a frothy and pale mixture, then sift the flour and cocoa powder then fold in with a metal spoon. In a 30cm x 20cm greased and lined baking tray carefully pour out the mixture and make sure you get it all the way out to the corners. Bake in the middle of the oven for 10 min. Turn the sponge out on a baking parchment that’s slightly bigger, then on the long side of the sponge cut a 2.5 cm long insertion and roll up the sponge and let it cool. Once the ganache is ready roll out your sponge and fill with half of the ganache and spread evenly. Cut the edges so they are even, then roll up your sponge and cut a 10cm piece from the side, slab a bit of ganache on the angled side then attach it to the rest of the log. Then pipe the rest of the ganache to your taste then sift some icing sugar on top and serve.

For the custard; Whisk the egg yolks and sugar then in a saucepan heat the milk, once simmering, pour slowly into the egg yolks and stir until fully combined, then transfer back into the saucepan and whisk until you have the thickness you desire.

Enjoy x

Almond Toffee (Knäck)

My internet was down yesterday thus no post, but here it is, a Swedish classic that get stuck in your teeth!

Makes 100 (if you are using 25mm cases) 

This is what you need;

250 g double cream
250 g golden syrup
250 g caster sugar
100 g chopped mixed nuts

This is how you do it!

Firstly, put all your cases on a baking trey so you don’t have to fiddle with that. Then put everything into a saucepan, except the nuts, then biol until it reaches 125 c degrees, put to one side and mix in the nuts and use a tsp to transfer the toffee into the cases. Leave to set and then transfer into a jar or cellophane bags to give away.

Enjoy x

Cranberry Jam

This is a festive recipe for cranberry jam, it will be perfect with your roast turkey on Christmas day.
During the year I collect my empty jars from jams and salsas etc so when it’s jam time you don’t have to waste your money on jars!

Makes 1 large jar.

This is what you need;

300g frozen cranberries
1tsp cloves
1 cinnamon stick
2 oranges, zest and juice
1 tbsp lemon juice
500 ml water
300g caster sugar

Add all your ingredients to a saucepan, put the cloves and cinnamon stick in a muslin, let this simmer for 2 hours and stir occasionally. Sterilize your jar and once the jam is done pour over and cover the opening with baking parchment, once cooled, put the lid on and leave it in the fridge until it’s ready to use. Will keep in the fridge for up to 3-5 months.
Tip – Use your leftover turkey and make a nice sandwich for lunch and spread a thick layer of this jam and Christmas will be in every bite.

GINGERBREAD

THE ultimate Christmas bake!

This dough made about 30 biscuits and a fairytale house.

This is what you need;

225g unsalted butter
12 tbsp golden syrup 200g caster sugar
100g light muscovado sugar
1tsp all spice
2 tsp ground ginger
3 tsp cinnamon
1 tbsp milk
900g plain flour
3 tsp bicarbonate soda

This recipe is super easy to make and give quite the result.
This is how you do it;

Preheat the oven to 180 fan, gas mark 4. Put butter, syrup and sugar into a sauce pan, over  medium heat stir until the sugar is completely dissolved.
Take the pan off the heat and stir in the spices, once fully incorporated put your flour and stir vigorously add the milk to make the dough smoother.Leave to cool before you roll out to £1 tick cookies, bake in the middle of the oven  for 9 min, depending on your oven but they burn pretty quick so keep an eye on them.

If you are making a ginger bread house make sure that all the pieces are of equal thickness and make your blueprints before you start. If you want the measurements that I used just email me and I’ll send them over.

For the piping, mix 500g icing sugar, 2 egg whites and 1 tsp lemon juice divide into bowls and add 2 drops of the food colouring of your liking.

This is the perfect past time and if you have kids I can promise that this will keep the occupied for a few hours.
Enjoy x

A little tip, take a straw and make a hole in the ginger bread before baking and they will make fantastic place cards, Tree decorations and Christmas present tags.

Christmas Bread

This is my take on a Swedish staple bread, it’s not Christmas until you’ve had this with a few slices of Gouda and pickle cucumber.

Makes 1 Loaf

This is what you need;

200g rye flour360g strong white flour
1 big pinch of salt
5g fast action yeast
1tsp ginger
1tsp cinnamon
1/2 tsp grounded cloves
1tsp dried and grounded Pomelo peel (any citrus fruit works if you can’t get a hold of this)
1 star anise grounded
1tsp cardamom
2tbps black treacle
230 ml tepid water
70ml Guinness (or other kinds of Stout works well too)
10ml olive oil (or 25g melted unsalted butter)
50g raisins (you can have less if you’re not that keen and mix in some almonds and clementine peel to make it extra cheerful)

Let’s get started!! If you are using butter then start by melting this and set to one side to cool.
Put all the dry ingredients in a bowl, make sure to put salt and yeast on each side of the bowl, then make a hole in the middle then add all your wet ingredients in the little well. Mix together but make sure that the yeast gets mixed in before in incorporate the salt. Once everything has come together tip it out on a lightly floured surface and begin the work, you will have to knead for at least 20 min, rye is much harder to to work so don’t give up!
Once you have a smooth dough but it in a bowl and cover it with clingfilm, let it rest and double in side, should take around 1 hour.
Once doubled in size, punch the air out and then make a big rectangle and scatter your raising then roll the dough up into a sausage so it fits into your butter greased bread tin. Leave to rise and double in size, this can take longer than  1 hour depending on the amount of fruit and nuts.
Crank your oven up to max, around 240 and gas mark 9, put a baking trey on the bottom of the oven.
Once the loaf is ready bake it in the oven and add ice water to the baking trey, this will give the loaf an amazing crust!
Bake for 10 min then lower the heat to 210 for an additional 20 min, this forces the loaf to rise even further and you end up with quite the loaf!

Saffron Buns

Today I will start my 12 days of Christmas blogging! And we kick start with a Swedish tradition that’s served on Lucia, December 13th!!

Makes 30

This is what you need:

650g self-raising flour
100g caster sugar
7g fast action yeast
0.5g ground saffron
100g butter (unsalted)
330ml whole milk
1 pinch of salt
60 raisins
1 beaten egg for brushing

Let the Christmas baking commence….

Start by melting the butter and leave to one side, weigh out the dry ingredients and put everything in a bowl. Make sure you put yeast on one side of the bowl and salt on the other. Ground the saffron and add to the butter, then add the milk. Make a hole in the middle if the flour and pour in the liquid, mix everything together. Once everything is incorporated pour out on a lightly floured surface and knead for 10-15 min until you have a smooth yellow dough.
But it back into the bowl and cover in clingfilm, leave in a warm place until the dough has doubled in size.
Once doubled in size, punch the air out and dived your dough into 30 parts, roll out to a thing sausage and then form them into a Lussekat, see below.

Leave them to rest for 1 hour and double in size, whatever is first.
Heat your oven to 220, gas mark 6, when the buns are ready put two raisins in each and brush with the beaten egg, bake in the middle of the oven for 10 min and Christmas has started!!!

Gingerbread And Clementine Cupcakes

Happy advent 1st!
It’s December 1st and I am super excited for this years first Christmas bake.

Makes 25

• For the sponge

170g of self-rising flour
170g soft butter (if it’s still hard, use a fork and mash it until soft)
150g brown sugar
3 medium eggs (room temperature)
1 big tsp baking powder
1tsp ground ginger
1tsp cinnamon
1tsp ground all spice
1tbsp golden syrup

• For the butter cream

450g icing sugar
475 unsalted butter (soft)
2 eggs
2 clementines, zest and juice.

Let’s start baking

Preheat your oven to 180 fan, gas mark 4.5, prepare your cupcake tray and start making the sponge.
Start by whisking butter, sugar and golden syrup, then add the eggs one by one until the butter mix is smooth. Sift flour, ginger, allspice, cinnamon and baking powder into the butter mix.

Divide the mixture into 25 cupcake cases and bake in the middle of the oven for 15-20 minutes.
Whilst this is baking away start making the butter cream.

Put sugar, butter  in a bowl and mix until fluffy, start adding the confectionery sugar gradually once incorporated add the eggs one by one and mix for 3 minutes / egg to create a light and fluffy cream, then pour in your juice and zest and mix well.