Truly gifted
Published:
I THINK I must suffer from festive amnesia. It’s the only explanation for my dogged insistence on making Christmas gifts for people despite previous disasters and a chronic lack of time.
First there was the year I made the Turkish delight that didn’t set, followed by the time that the carefully brewed rhubarb vodka leaked all over the back seat of my car en route to being delivered.
Having a sprained wrist and getting ready to move house didn’t stop me the time I attempted making shortbread and jars of chutney, though the burns to my one useful hand did give me pause for thought.
Thankfully, it seems I’m not alone in this kind of Christmas DIY mania – John Lewis department stores have reported a rise in all manner of crafty paraphernalia lately.
There has been a 146.6% surge in sales of baking aids compared with last year, with sales of cake boards and frills up 60.4% and sales of biscuit cutters up 17%.
As well as the obvious delight you get from making something yourself, there is also a financial incentive – just don’t make the same mistake I did when I decided to make panforte, an Italian festive treat.
It was all going splendidly until I accidentally threw £10 worth of toasted hazelnuts off a second-floor balcony while trying to remove their skins. Oh well. It’s the thought that counts.
You are guaranteed to have better luck with these recipes – they have been exhaustively tested by the experts at BBC Good Food magazine. Now get into the kitchen and enjoy yourself.
Melting Middle TrufflesMakes 40 (costs £6.15)
These are the perfect truffles for a milk chocolate lover. You’ll get messy making them, but that’s all part of the fun.
Get these made and in the freezer up to a month ahead, then simply pull them out when you are ready to pack them up.
Once they have defrosted, the caramel middles will be melty and the outside truffle just firm.
Half a 450g jar Dulce de Leche caramel toffee
100g (4oz) dark chocolate (70% cocoa), chopped
2 x 200g bars milk chocolate, chopped
142ml pot double cream
1 tspn vanilla extract
About 85g (3oz) cocoa powder, to coat
Make the middles first. Heat the Dulce de Leche in a pan for one minute until warmed and runny, then stir in the chopped dark chocolate and leave to melt. Stir until smooth.
Cover a dinner plate with clingwrap, oil it well, then tip the mix on to it. Cool, then freeze for two hours, or until very firm.
Put the milk chocolate into a bowl.
Bring the cream to the boil in another pan, then pour it over the chocolate.
Leave for two minutes, then add the vanilla and stir until smooth.
Cool, then chill until set.
Peel the caramel from the clingwrap, then snip into thumbnail-size pieces – wet kitchen scissors work best.
Spread cocoa powder over a large baking tray. Take a heaped teaspoon of the truffle mix then, with cocoa-dusted hands, poke in a caramel chunk.
Squash the mix around the caramel to seal, then roll into a ball. Put on to the tray, then shake to coat in the cocoa.
Repeat with the rest of the mix, then freeze – or chill if making less than three days ahead.
Per truffle: 112 kcals; protein 1g; carbohydrates 12g; fat 7g; saturated fat 4g; fibre 1g; sugar 10g; salt 0.05g.
Spanish Fig and Almond BallsMakes 6 (costs £1.02 per ball)
This is a festive version of Pan de Higo, a dried fig cake that the Spanish traditionally eat with cheese.
Pack the fig and almond balls in cellophane bags, then write serving suggestions on pretty tags and tie on with ribbon. Pack into a hamper with cheeses, biscuits and port.
100g (4oz) whole almonds, toasted
500g pack dried whole figs, hard stalk and centre of base removed
85g (3oz) dried apricots, chopped into small pieces
50g (2oz) dried cranberries
1 tblspn brandy
1 tblspn clear honey
1 tspn ground cloves
100g (4oz) sesame seeds, toasted
Whiz the almonds in a food processor until most are finely chopped, then tip into a large bowl.
Roughly chop the figs, then whiz to a smooth, sticky paste. Scrape on to the almonds then, using your hands, mix together well with the dried fruit, brandy, honey and cloves.
Divide the mixture into six and roll into balls. Tip the sesame seeds on to a tray, then roll the balls in them until covered. Cover the tray loosely with a clean tea towel, then leave the fig balls to dry for a week before packaging.
Will keep in a cool place for two months.
Per ball: 306 kcals; protein 8g; carbohydrates 24g; fat 20g; saturated fat 2g; fibre 5g; sugar 23g; salt 0.05g.
Sweet Chilli JamMakes 4 small jars (costs £2.35 per jar)
This savoury condiment is a bit different from shop-bought sauces. It’s a thicker, stickier version of sweet chilli sauce and lovely with grilled or cold meats. It has a kick, but won’t blow your head off. If you are making it for someone who likes things a little spicier, just swap a few of the red chillies for fiery little bird’s-eye or Scotch bonnet varieties.
8 red peppers, de-seeded and roughly chopped
10 red chillies, roughly chopped
Finger-size piece fresh root ginger, peeled and roughly chopped
8 garlic cloves, peeled
400g can cherry tomatoes
750g (1lb 10oz) golden caster sugar
250ml (9fl oz) red-wine vinegar
Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whiz until very finely chopped.
Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 minutes, stirring occasionally.
Once the jam is becoming sticky, continue cooking for 10-15 minutes more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for three months in a cool, dark cupboard – refrigerate once opened.
Per jar: 857 kcals; protein 5g; carbohydrates 220g; fat 1g; saturated fat none; fibre 6g; sugar 218g; salt 0.34g.
These recipes are taken from the December issue of BBC Good Food magazine, which is on sale now, priced £3.10
