Stollen

Stollen is a traditional rich Christmas bread eaten in Austria and Germany.  It is full of dried fruits and candied peel with hidden marzipan centre topped with a drizzle of glace icing.  The way the yeast dough is rolled around the marzipan log is intended to remind us of the cloths that swaddled baby Jesus in the manger.  The usual [...]

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Lebkuchen

I love Lebkuchen, the spiced Christmas-time biscuits from Germany which are slightly soft rather than crisp.  They are often called German Gingerbread with the most famous type originating from Nuremburg. The German Food Guide gives more information on the different types of Lebkuchen.  This recipe is for the most well known type: Brown Lebkuchen, but there is a lesser known White Lebkuchen made with almonds and [...]

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‘Jolly’ Ginger Biscuits

This recipe was given to our family by Mrs Jolly, the Swedish mother of my brother’s school friend Neal.  It’s one of those recipes that works every time.  A lovely crispy spiced biscuit: very more-ish.  At a glance, the amount of spice used seems rather a lot: the original recipe calls for scant teaspoonfuls.  Once you have tried [...]

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Last Minute Mincemeat & Mince Pies

Mincemeat is a traditional sweetened filling which has altered down the centuries.  It no longer contains minced meat (originally mutton or pork), of course, but most mincemeat includes shredded beef or vegetarian suet.  Mincemeat is relatively easy to make, but sometimes time is tight and this is a useful shortcut.  This is an easy version for improving on [...]

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Yorkshire Oatmeal Parkin

Parkin is a sticky ginger flavoured traditional regional cake from Yorkshire.   It makes an ideal sweet course to follow the mug of warming soup and sausage and onion filled rolls usually eaten round the bonfire whilst watching fireworks on November 5th.  It is ideal for packed lunches as well. 
The original recipe comes from Delia Smith’s Complete Cookery Course. The quantities [...]

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Lemon Curd

I wanted to make Lemon Meringue Ice Cream and the recipe called for good luxury shop bought or home made Lemon Curd.  Shop bought?! (Even if it is luxury.)  Lemon curd is so easy to make and I had the ingredients in the fridge so it was no contest.  I’m surprised I don’t make it more often: it never lasts [...]

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Raspberry Bakewell Pudding

I first served Raspberry Bakewell Pudding when my parents came to lunch (after all the recipe had come from their newspaper) and we all thought it was absolutely delicious. I love the buttery-almondy ‘frangipane’ Bakewell Tart filling, or Bakewell Pudding, if you prefer, to give it its proper Bakewell, Derbyshire name.  (Frangipane is the term commonly used for a filling either made from or flavored like almonds.) This is [...]

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Apricot Hazelnut Meringue Gateau

From time to time I recall a recipe which we really enjoyed some while ago and which I promised we would eat again, but then completely forgot. This one has been re-discovered after about 20 years but I know I will make it again very much sooner this time.  I served it as the dessert at my father’s birthday Sunday lunch.
The [...]

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Spicy Hot Cross Buns

I have long felt it is sad that we can buy Hot Cross Buns, with their crosses on, throughout the year. I’d be happy just to have ‘Not Cross’ Buns for most of the year, just putting the crosses on from Good Friday until the end of the Easter season at Pentecost (fifty-two days later) to [...]

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Old-fashioned Bread Pudding

I freeze breadcrumbs regularly, using up loaf ends, storing them in plastic ‘take-away’ type containers. (These come in several sizes and the deep ones I have hold about 8ozs each.) The original recipe suggests not using the crusts, but I always do. Two of these containers give me enough for a double batch of this spicy, [...]

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