The Great British Bake Off Christmas- Jamaican Gingerbread Loaf.

4th December 2017.

Today being a Monday I really struggled to get out of bed this morning. I’d had a good night’s sleep until something woke me up at 4.30am. That was it, I was wide awake for an hour. The alarm was due to go off at 6am but of course I drifted back off to sleep just as I’d got back into the land of Nod! Then, could I get myself moving? Course I couldn’t. I’m not a morning person at the best of times. There’s only one type of work that would get me out of bed early and that’s when I’m baking! It doesn’t seem like work to me when you’re in the kitchen with music playing in the background.

But needs must. I love being a teacher though some mornings I wish I could be beamed direct from my house to the school I’m at, especially with the horrendous traffic congestion I have round near where I live. This morning was no exception. My journey to school should have taken me 35 minutes. It took me nearer 50.

Back home this afternoon I got out the mixing bowl and scales to test out another recipe from The Great British Bake Off Christmas. I love the spicy aroma of gingerbread at any time of the year but Christmas definitely lends itself to these flavours. I was really keen to try out the Jamaican Gingerbread loaf which was a perfect way of using up some treacle left over in a tin after baking some Parkin and also putting it in my Christmas cake. The loaf is an ideal bake to have as a standby, say if you have people popping over for a cuppa and it was really easy to make.

To begin with you melt butter in a saucepan with some dark brown muscovado sugar, some treacle and some golden syrup. When this has melted you take it off the heat and leave it to cool. In another bowl you weigh out some plain flour, bicarbonate of soda, ground ginger and some mixed spice. Add the melted mixture to it, along with a beaten egg and then fold in the flour mixture. Finally add in some chopped stem ginger pieces.

I always use pre made loaf tin liners which save me a lot of faffing about. The mixture was poured into the prepared loaf tin and put in the oven at about 160oC for about 45-50 minutes. Unfortunately I set the oven timer to 45 minutes but promptly forgot to switch it on. I suddenly remembered about the loaf when I could smell gingerbread coming from the kitchen. Luckily it came out of the oven just in time and although had sunk slightly in the middle, it looked wonderful.

After about an hour of cooling I cut the loaf up into 8 generous slices. It took all my willpower not to scoff a slice there and then. I boxed up the loaf and decided to take it with me to work tomorrow to leave in the staff room.

Happy Baking!

Love Sam xx

The Great British Bake Off Christmas- Mary Berry’s Classic Christmas Cake.

Sunday December 3rd, 2017.

Since I gave up baking professionally to concentrate on the day job full time, I’ve had less time to spend on baking things like Christmas cakes. Mr Smartcookiesam says to me every year that I should just go and buy a small one from Marks and Spencer but to me part of Christmas is baking and decorating a Christmas cake. Why should I go out and buy something I enjoy baking at home?

I’ve never been a massive fan of roll out icing and marzipan but I love fruit cakes. If I eat Christmas cake I always take the icing off and serve it with a slice of Wensleydale cheese as you do in my part of the world. I try to decorate my cake differently each year but if I’m short of time I always get out my The Snowman and the Snowdog decorations and cake ribbon. At the time of writing I’ve no idea how I’m going to decorate this year’s cake, please send some inspiration my way!

As for the previous couple of years I’ve used Mary Berry’s Classic Christmas Cake recipe for my family Christmas cake. The recipe features in both The Great British Bake Off Christmas book and Mary’s own Christmas Collection. Dried fruit (a mixture of currants, sultanas, raisins, mixed peel and halved glacé cherries) had been soaking in some brandy for a few days along with some orange zest.

This afternoon, albeit a few days after it should have been done but I thought I’d better get started on the cake. I knew I needed time where I’d be in all afternoon while it was baking. Sundays are not usually a day of rest in our house. I’m normally catching up on all the jobs I haven’t done from the previous week or trying to get ahead for the next week. No time like the present, as they always say.

In a large bowl I creamed together unsalted butter, light brown sugar, treacle and eggs. After these were mixed together, I added in some flour and some ground mixed spice along with some chopped blanched almonds. Then this was combined with the dried fruit mixture.

I had greased and carefully double lined a deep 9″ or 23cm diameter circular cake tin. Mary Berry says in her recipe intro that the cake isn’t a very deep one but it definitely makes a big enough cake for our Christmas celebrations. I found the cake mixture went just over halfway up the cake tin and was deep enough for me.

My oven had been preheated to 140oC and I put the cake tin into the oven on the central shelf. By this time it was 2.30pm and time was cracking on. The cooking time was estimated between 4- 4 1/2 hours so I wanted the cake out by the time we were due to go out.

Jobs done and now it was time to chill. Every now and again throughout the 4 hours I kept popping backwards and forwards to the kitchen to check on the cake. I’m always worried about fruit cakes burning and to be honest I think I need to get my oven checked out. I don’t think the temperature is as accurate any more. Well my oven is 11 years old and it has had a lot of use over the past few years.

At 6.30pm the cake was ready to come out of the oven. The fruit looked a bit burnt on top to be honest and I should have covered the cake with some foil or baking parchment to stop it catching. You can never tell with my oven at the moment.

I’ll be wrapping the cake up in foil and feeding it with brandy every few days or so. In the week leading up to Christmas I will be marzipanning and icing the cake. Watch this space to see it finished!

Happy Baking!

Love Sam xx

The Great British Bake Off Christmas- Cinnamon and Raspberry Whirl Wreath.

Saturday 2nd December 2017.

Although I love baking and people say I’m good at it, the same can’t be said about my breadmaking and patisserie skills.  It’s only because I’ve not had enough practice or also that I don’t have enough knowledge.  Next year I hope to go on a couple of courses but in the meantime I’m going to practise at home.  It’s as if any recipe contains yeast, it suddenly pushes me into panic mode!  But surely if I followed the recipe to the letter like I do with cake and biscuit recipes?

Cue the reasoning for my second bake from The Great British Bake Off Christmas book.  I saw the photo which accompanied the recipe for the Cinnamon and Raspberry Whirl Wreath and my mouth started to water.  It looked like a giant Danish pastry.  As the recipe introduction says, it’s a “delicious wreath made from a sweet, enriched dough coated in fruity jam.”  Not only that but the dough is infused with cardamom and the raspberry filling is accompanied with the tantalising aroma of cinnamon sugar.  I couldn’t wait to try it out.

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Plain flour was sifted into a large bowl along with some salt.
In a small saucepan I warmed whole milk with ground cardamom, caster sugar and melted butter.

When the milk had cooled sufficiently, I made a well in the centre of the bowl containing the flour and salt.  I then poured the milk mixture into the well and then formed a dough.  I had to add a little  more flour so that the dough was easy enough to knead.

After kneading for 10 minutes I put the dough into a bowl and covered it with a teatowel. I usually put bread to rise in my utility room on the work top as it was warm in there.  I left it there for about an hour or so.

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Before proving…
After proving.

After the dough had proved for about an hour I knocked it back and then turned it our onto the work top.  I had to roll the dough into a rectangle which was easier said than done!  It was the most  wonky rectangle I’d ever seen though.

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The dough was rolled out into a large oblong shape. I trimmed it to tidy the ends up.
To make the filling I spread raspberry jam with sprinkled cinnamon and sugar on top.

The next bit was extremely fiddly.  I had to roll up the dough like I was making a Swiss Roll.  It had to be a very tight roll but that was easier said than done.  Once it was rolled up I then had to cut the roll in half lengthways so that the raspberry jam layers were easy to see. Unfortunately because of the red colour it looked more like a nasty wound or something my daughter might have created on her make up and special effects course! I twisted the dough round to form a wreath but it ended up more like a swirly lump with hardly any gaps in the middle like a wreath should have.

Back into the utility room it went, once again under a teatowel but this time on a baking tray.  Another hour of proving and then the wreath had doubled again in size and was now ready to be baked.  The wreath went into the oven while Mr SmartCookieSam and I were eating dinner and came out of the oven just before I went to pick my son up from work.  The gap in the middle of the wreath had closed up even more and it looked a lot messier than the picture in the book.  The thing was, did it taste good?  I couldn’t wait to try some.  As I’m typing this, it’s 10pm and I can still smell the cinnamony aroma wafting through from the kitchen.  Guess what I’ll be eating for breakfast tomorrow, then!

Happy Baking!

Love Sam xx

The Great British Bake Off Christmas- Advent Cookies.

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It’s been a few weeks since I’ve had the chance to bake anything, let alone blog about it.  It doesn’t help that my laptop isn’t working properly and I just can’t type my posts well on my iPad.  So, I know what I’ll be saving up for once Christmas is out of the way!  I don’t know about you but I’m so glad November is out of the way.  It’s always a really depressing month to me.  Hardly any daylight and you’re travelling to and from work in the dark.  I’m definitely a summer person and all I have wanted to do is to hibernate and eat comfort food.  But yayy, it’s December and finally Christmas month.  No organisation up until here in the SmartCookieSam house, unless you count making your Christmas pudding and soaking your dried fruit for your Christmas cake…

Which brings me to the subject of this month’s blog post themes.  I’ve got out one of my Christmas recipe books (see the rather awful selfie below) and decided to bake from The Great British Bake Off Christmas this month. Not only will it be baking as in cakes and mince pies but there will be a few savoury things, foodie gifts and baked main courses to try out right up until the New Year. I’ll be attempting a recipe a day throughout Advent and in between Christmas and New Year.  So watch this space to see what I try out every day.

Friday December 1st 2017.

It’s the first day of Advent and everyone in the SmartCookieSam house has an Advent Calendar, even the dog and the cat!  Though our Labrador would love to trough the cat’s treats out of the calendar as well as his own!

I’ve always loved the idea of baking mini cookies to put in pockets of an Advent Calendar but until this year had never got round to it.  I used the very first recipe in the Bake Off Christmas book for the basis for my very own Advent Calendar biscuits.  I baked a vanilla shortbread dough and used four different type of snowflake cookie cutters.  Three were of the same size but different patterns but there was also a larger cutter which would be suitable for number 25. The idea was that the cookies would adorn a tree and you would take one off the tree as each day passes, that’s if the cookies last that long in our house!   Baking cookies and decorating them has always been one of my favourite sorts of baking so it was great to get creative after a busy time at work.

It’s been a while since I’ve baked and decorated cookies.
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For the icing I used roll out fondant icing swirled with some blue food colouring to add a marbled effect.  Some cookies turned out bluer than others but that was the effect I was hoping to achieve.
My piping skils need work and the icing was a bit runny.  Hence the messy numbers.  But then it has been a while since I’ve done any piping.
Number 25 is a big, special shaped snowflake so it will stand out from all the others on the tree.
There was enough cookie dough left to bake five extra cookies.  One was decorated with the year 2017 on it and the other four had the initials of me and my family on them.
All the cookies ready and drying on the wire rack ready to be threaded with ribbon to hang on the Christmas tree.
Christmas 2017.

Baking and decorating cookies definitely did put me in a festive mood. I was nearly finished when my son got in from college and I was able to clear away the mess while enjoying a well earned gin and tonic.  Now I wonder whether any cookies will be left tomorrow?

Happy Baking!

Love Sam xx

Christmas Leftovers- Mincemeat Loaf Cake.

I know it’s New Year now but I can’t bear throwing things out or wasting things.  As I’ve been doing Slimming World up to Christmas and hoping to start back at my local group on 4th January, I can’t really be baking things or eating leftover cake and mince pies.

But what to do with the two spare jars of homemade mincemeat which were sat taking up space in my cupboard? Mr SmartCookieSam said it would last until next Christmas but I’m not always so sure.  So I had a look through my recipe books and spotted an ideal way of using up a whole jar of mincemeat without taking too much time and effort up.

This Mincemeat Loaf Cake recipe comes from Mary Berry’s Christmas Collection. The recipe actually makes two small loaves.

As Mary says in the recipe notes: ” These are great to have on hand at Christmas time. They freeze superbly and make a nice present…. the mincemeat adds spice and moisture to the cakes,”

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The idea that the cakes freeze well was a real winner for me.  I don’t want to be eating cakes right now but there is room in my freezer to put the loaves away and bring out for another time.  They’re always useful if one of my friends pops round for a cuppa or for taking into work to share with colleagues.

The recipe was simple to make.  I mixed mincemeat, softened butter, light muscovado sugar, 2 beaten eggs, self raising flour, currants and raisins together in a large mixing bowl.  To this I also added an extra teaspoonful of ground mixed spice. This was all mixed together and put into two loaf tins lined with special loaf tin liners.

 To finish off I needed to stud whole almonds into the top of the loaves.  I realised I didn’t have any whole almonds left, only flaked ones.  I sprinkled some flaked almonds on and also added some whole glace cherries before sticking the loaves in the oven.  They baked for about 1 1 /4 hours while I got on with the ironing.  As I was doing the ironing there was a lovely smell wafting about the kitchen, very tempting but not helpful when trying to lose weight!

The loaves didn’t look that big compared to what I was expecting, I would have preferred to have baked one big loaf instead of two tiny ones.  It smelled wonderful though and once it had cooled down I was tempted to cut one of the loaves open and see what the inside looked like.  I didn’t eat any, honest!

Wrapped up in cling film they’re now in the freezer.  Let’s hope I don’t forget I’ve made them!

Happy Baking!

Love Sam xx

Sugar and Crumbs’ Natural Icing Sugar Winter Flavours- Creme Brulee Snowflake Bundt and Cupcakes.

I really love Sugar and Crumbs’ Natural flavoured icing sugars and was really keen to try out their new limited edition flavours brought out for this Christmas and the Winter season.  I was lucky enough to win a £25 gift voucher from them in a Great British Bake Off competition on their Facebook page. We had to predict the winner of the Bake Off for this year. My name along with another lady, won because we were drawn out of the names who predicted Candice would win. I was so happy when I heard I’d won the prize as I wanted to buy packets of the new four flavours released in time for Christmas.  Not only that but I wanted to get some more packets of my favourite flavours, like Chocolate Mint and Salted Caramel.

The four new flavours included the decadent sounding Creme Brulee.  I love Creme Brulee although I never make it at home.  It sounded like a perfect creamy vanilla flavour to enhance a Christmas themed sponge, cupcakes or fudge.

Those of you who read my blog regularly might see I’ve not been writing much recently. This is down to me working full time with a position in a nursery.  It has been very long hours and as soon as I get in on an evening, the last thing I think about is baking or blogging.  But baking is a massive part of my life, it keeps me sane and helps me relax.  I really missed it.

Before the end of last term it was going to be a Christmas tea party at the nursery I’ve been working in.  I baked some plain vanilla cupcakes with glace icing and snowflake sugarpaste shapes for the children.  I didn’t want the adults to miss out, after all in the busy lead up to Christmas you definitely need a sugar boost to get you through the day.

Plain vanilla cupcakes baked for the children to eat at their tea party.

The Snowflake Creme Brulee Bundt was a great excuse to use my Nordicware snowflake bundt pan bought back in July when on holiday in Canada.  I couldn’t believe my luck when I saw it on the shelf in Williams Sonoma in Edmonton. I made sure I greased the bundt pan carefully with cake release, then got on with baking the bundt itself.  The recipe I used is adapted from The Hummingbird Bakery’s book Life Is Sweet.  On page 28 there is a delicious recipe for a Tunnel of Fudge Bundt cake.  Here is my adaptation:

SNOWFLAKE CREME BRULEE BUNDT

INGREDIENTS:

390g unsalted, softened butter

375g caster sugar

6 large eggs

250g icing sugar (Sugar and Crumbs’ Creme Brulee natural flavour)

395g plain flour

1 tsp vanilla extract

extra icing sugar to dust 

To begin with preheat the oven to 170oC/ 325oF or Gas Mark 3.Grease the bundt pan with Cake release.

In a mixing bowl with a hand held electric mixer or a freestanding mixer, beat the softened butter and the caster sugar together until it is light and creamy.

Then add the eggs one at a time, beating the mixture after each addition. Then add the icing sugar to the bowl, followed by the vanilla extract.

After that, add in the plain flour. Mix this with a metal spoon by folding in the flour until everything is incorporated.  

Spoon the mixture into the prepared bundt tin.  I found that there was some mixture left over when I use a smaller bundt pan.  I ended up having enough mixture to bake several cupcakes.  Of course this does depend on the size of your bundt pan, just make sure it is filled to three quarters full. 

Bake your bundt cake in the oven for about 55-60 minutes. I usually need to check with a skewer inserted into the cake but it is usually done when the cake starts to come away from the side of the tin.

As the snowflake bundt has so much pretty detail on it, I felt it didn’t need any icing. All it needed was a dusting of the creme brulee icing sugar on top and it was finished.

The remainder of the 500g packet of creme brulee icing sugar was turned into a simple glace icing for the top of the cupcakes.I then cut out some sugarpaste snowflake shapes with some mini plunger cutters bought from Lakeland.  They were gorgeous and looked pretty on top of the cupcakes in their sparkly foil cases.

The Creme Brulee Snowflake Bundt in all its glory.
The snowflake bundt only needed a dusting of icing sugar to show the beautiful detail off.
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Love these pretty snowflake plunger cutters from Lakeland.
Cupcakes baked with the remaining mixture which was left.  Topped with the remaining creme brulee icing and finished with sugarpaste snowflakes
Different snowflake patterns

Everything went down very well at work.  Though it’s nearly 3 weeks since I made them now, such a distant memory. But I’m determined to get myself organised and blog more in 2017.  Wonder if I’ll still be saying that next month!

Happy Baking!

Love Sam xx

Slimming World Low Syn Christmas Star Cookies.

A few weeks ago I had a wake up call.  It came about the time when I was sorting out some clothes and realised that about two thirds of the items in my wardrobe were far too tight for me.  Trousers with zips that wouldn’t do up, buttons that wouldn’t do up and with gaping holes on my work shirts. Not to mention several dresses and skirts that made my stomach look like I was 6 months pregnant.  My baby is 16 years old!  I also saw several unflattering photos of me taken over the summer where I looked like a beached whale.  All I can say is at least I wasn’t in a bikini on them. I’m not classed as obese but well within the overweight category.  I blame my love of baking but if I don’t bake, I’m not tempted. Trouble is, I love baking and if I don’t do it, I feel I’m missing out. After a couple of attempts at Weightwatchers recently and feeling like I’ve not got anywhere, I decided to try Slimming World. I needed something new and with interesting recipes to motivate me and my family to eat what I cook.

So far in the past 3 weeks I have lost 5.5lbs. This, to me who takes ages even to lose a pound was a real motivator for me.  Not only that but I’ve really enjoyed going to my local group, everyone is so friendly and warm.

Yesterday in group was the launch of Countdown To Christmas and we were asked to bring Syn Free or low Syn Christmas nibbles for a taster session to our group.  I looked on the Slimming World Website for inspiration and came across some ideas for biscuits including a star shaped almond cookie. I was sceptical about baking cookies from a Slimming World recipe as I can’t stand using artificial sweeteners and low fat spreads in baking.  Not only is the taste different, the texture is strange and it’s just not what my baking is all about.  So I tried baking these biscuits with trepidation…eeeeekkk!

Yesterday afternoon I was in a rush after getting in from work late.  Thankfully there were no distractions so I got all the ingredients out and started on the cookies.  I mixed all the flour, baking powder, ground almonds, Canderel, Flora Cuisine and eggs all together to form a smooth dough.  The dough felt more like bread dough than a cookie dough and was a bit springy and like elastic.  It felt strange.  I don’t tend to put raising agents in my roll out cookies, unless it’s gingerbread and I felt as if I couldn’t get the dough thin enough. Also I didn’t want it rising up like pastry or a cake in the oven.

As the cookies were meant to be bite size ones I couldn’t use the normal star shape I use for cookies. Instead I used the second smallest one out of a 3D gingerbread tree set, which gave the perfect size for a nibble.  The recipe said I could get 48 biscuits, I lost count but there were definitely more than 48 there.

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I kept a close watch on the oven as the cookies would bake quickly.  I gave them about 8-10 minutes at about 160oC in my fan oven.  They did expand and rise quite a bit.

To decorate, I mixed up a little bit of glace icing. If I hadn’t made them Slimming World friendly I would have spent ages decorating the stars covering the whole of the top with a flood and fill royal icing and lots of glitter and sprinkles.  Instead I snipped a tiny hole off the bottom of a disposable piping bag and drizzled the icing on here and there, suppose Mary Berry would have said they were “informal”! I found a few bits left in different sprinkles tubs in my baking stash which needed using up. I chucked them altogether into one big jar, shook it up and sprinkled them on the cookies. Most of the sprinkles went on the floor and not on the cookies though!

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My son tasted a couple and said they didn’t taste like normal cookies and tasted bland.  I tried one and thought they were ok. I took them along to group and they went down well. I think, though for a tiny bite they are still 3 syns. That’s still quite a lot for a little biscuit.

Will I bake them again? I’m not sure.  I would rather bake biscuits with butter and caster sugar instead of fake sweeteners and low fat spreads full of chemicals.

Happy Baking!

Love Sam xx

Pumpkin Slices

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Pumpkin Slice from the Primrose Bakery Christmas book.

I can’t believe I haven’t updated my blog for weeks and weeks.  Time has just slipped by. Even during the Christmas holidays I didn’t have time to log on and update on what has been baking in the SmartCookieSam kitchen.

A few weeks ago one of my Cake Club friends very kindly bought a couple of cans of Libby’s Pumpkin Puree when she was shopping for some herself. I was grateful as I wasn’t sure when I would be able to get hold of some myself. I’ve bought it in Waitrose before. My family think pumpkin tastes disgusting but I love it so any excuse to bake something that wouldn’t get troughed before I manage to get a slice!

Anyway, what to bake? I wanted to try something different so I had a look through my recipe books and spotted an interesting looking bake in the Primrose Bakery Christmas.book. I don’t really associate pumpkin with Christmas, more with Autumn and Thanksgiving but I was keen to try it out.

The recipe introduction states: “This spicy and slightly alcoholic pumpkin slice would actually make a great dessert served with some whipped or double cream or vanilla ice cream on the side,” 

So, with an afternoon to spare out came my traybake tin and on went the oven.  The pumpkin slice has two parts to it, an unusual crumble base and a mousse like topping which are baked separately.  The base comprised of sugar, oats, plain flour and butter which were rubbed in together just like you do when you make a crumble.  Once the mixture looked like breadcrumbs I had to press the mixture into the base of my greased traybake tin.  The crumble base was baked in the oven for about 20 minutes.

While the crumble base was baking I prepared the mousse topping.  I was meant to put rum in the mixture but I didn’t have any so I used some leftover brandy instead.  To make the topping I simply mixed together a whole can of Libby’s Pumpkin Puree, three large beaten eggs, some caster sugar, self raising flour, vanilla extract, cinnamon. ginger and nutmeg.The mixture was a bright orange colour and reminded me of the purees I used to make for my children when they were babies!

The mousse like topping was then spread over the cooked crumble base. To finish off I sprinkled over some flaked almonds before putting the slice back into the oven for another 20-25 minutes.

The pumpkin slice came out of the oven and looked a bit unappealing to me.  It wasn’t a very deep slice but it looked claggy and stodgy.  I thought I would try a piece when it had cooled down. I was disappointed. I ended up eating a couple of mouthfuls and the rest went in the bin. It was revolting and the topping wasn’t the texture I was expecting at all. What a shame.

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Happy New Year to you and Happy Baking!

Love Sam xx

 

 

Nigella Lawson’s How To Be A Domestic Goddess- Christmas Morning Muffins.

Nigella’s Christmas Morning Muffin recipe from her Domestic Goddess Cookbook is just one of those recipes I’ve been keen to try ever since I bought the book nearly 10 years ago.  In the introduction Nigella suggests that these muffins are good as part of establishing your very own Christmas morning traditions or rituals.  To us in our house, we have our own traditions but I’ve never bothered with traditions for food on Christmas morning. We usually have something light and quick like tea and toast. About 11 am we’ll have a glass of Champagne or Prosecco with a mince pie to put us on until dinner is ready, usually about 2 o’clock.  Then again things are never set in stone in our house.  But I was keen to try out the Christmas Muffin recipe, it looked simple enough to bake the night before as I didn’t want to be baking on Christmas morning and the ingredients sounded festive and delicious.

Instead of the cranberries Nigella suggested I chose to use the same quantity of dried fruit.  I had some mixed dried fruit left over in an open bag.  I thought I’d save the cranberries for something else.

Here’s how the Christmas Morning Muffins were made:

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I used these pretty Nordic inspired Christmas muffin cases from Waitrose. I bought them last year and loved them.
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All the “dry” ingredients were weighed out into a large bowl. This was flour, baking powder, mixed spice, cinnamon, ginger and some brown sugar.
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The “wet” ingredients went into another bowl: orange juice, milk, eggs and some melted butter.
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Everything was combined carefully in one bowl with the dried, mixed fruit added into the wet ingredients right at the end.
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The muffin mixture spooned into the cases and all ready to go into the oven.
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Fresh out of the oven. Some muffins rose better than others!

Nigella suggests sprinkling the muffins with demerara sugar and cinnamon before baking.  I totally forgot to do it so I ended sprinkling icing sugar on the top of mine.  However, I was a bit heavy handed as you can see in the picture below!

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Ready to be eaten dusted with a little icing sugar on Christmas Day.

So, will this be a tradition to come in my family?  I don’t think so. Sadly I was the only one who ate a muffin!  It was just the four of us on Christmas morning and my hubby said no to a muffin.  As soon as the kids noticed there was dried fruit in the muffins they turned their noses up at them. Bet it would have been different if it was chocolate.  So it was toast all round.  It did taste lovely though.  The rest ended up being used as the trifle sponges towards our Boxing Day Trifle!

Hope you all had a lovely Christmas Day. It would be lovely to know if anyone reading this also has their favourite baking traditions over Christmas.

Happy Baking!

Love Sam xx