Christmas is coming...and I'll be getting fat ;)

About this time every year I get to thinking about Christmas or at least the food part of Christmas which is my favourite.

The reason I am thinking about Christmas so early is because I like a mature Christmas cake.  Many families have their own cake recipes and mine is no exception and in the spirit of generosity I will give you my Mamas recipe which is essentially an Oxford Lunch.  My own recipe for Christmas cake kind of evolved from that and became something else entirely.  My cake is a whiskey fed Christmas cake and the 9" round cake takes an entire bottle of Jameson over the following few months.  Last year I made almond paste for the first time (again with the whiskey) and it tasted infinitely better than the crap that I've been buying in the shops for years and it's really easy to make too.  Theres also a guide on how to apply almond paste.  This year I'll take a crack at making fondant for the first time and let you know how I get on.

I made Christmas puddings with my Mama every year but have never made one of my own.  This year I'll make a crack at it and I also have a version of it that is Gluten, Dairy, Egg and Sugar Free that I'm going to try (for my sister in law Melina) and a dairy free cream that goes with that.  I have recipes on Mince pies from last year and of course whiskey/brandy butter.  I also have a recipe for Mincemeat Gingerbread that you should take a look at for an easy winter pud.

For edible decorations there is nothing nicer than gingerbread which can be made into tree decorations and gingerbread houses which make lovely gifts too.  There is a huge range of easy to make greatly appreciated edible gifts for the christmas too.  Sweets, truffles, fudge, biscuits. I'll make, bake and post over the next few months and you'll find everything under the Christmas Baking label on my blog.

Vanilla Syrup for Coffee

If you like vanilla latte this is the super easy recipe for the vanilla syrup that you put in coffee. Syrup can also be used for a vanilla sponge pudding or over fruit in a crumble, cobbler or eves pudding

2 Cups White Sugar
3/4 Cup Brown Sugar (I use a mix of demerara and soft brown at a ratio of 2:3)
21/2 Cups of Water
4 Tbsp Vanilla Extract

1.  Mix the first 3 ingredients together and bring to the boil for at least 10 mins.  Give a little stir the first few times so that the sugars are dissolved properly.
2. Add vanilla extract and stir.  Allow to cool
3. Pour into a jug and into sterilised bottles (Kilner bottles are good but you can also use Grolsch bottles or similar style)