The Spicery's Countdown to Christmas!

Method

1. Preheat the oven to 100°C/gas mark ¼
2. Wash 2-3 large jars and their lids in hot soapy water, rinse, then place in the oven for 5-10 minutes or until dry to sterilise them
3. Bring to the boil the vinegar, sugar, apples, onion, raisins, 1 ½ tsp salt and CHILLI APPLE CHUTNEY SPICES then turn the heat down and simmer uncovered for 40 minutes or until the apples have broken down
4. The chutney is ready when a spoon stirred through the centre leaves a clear trail for a couple of seconds
5. Spoon the chutney into the sterilised jars and store in the fridge
6. Great served with cheese and biscuits or cold cuts

Method

1. Soak the dried fruit, glace cherries and mixed peel in 50ml brandy overnight
2. The next day preheat the oven to 170°C/gas mark 3
3. Grease and line the cake tin with baking parchment
4. Beat the butter with the sugar until paler in colour and fluffy. Add the eggs one at a time, mixing until well combined
5. Fold in the flour, almonds, a pinch of salt and CHRISTMAS CAKE SPICES very gently to keep it light and airy
6. Stir in the soaked fruit until evenly distributed
7. Scoop the mixture into the tin and bake for 1 hour. Turn the heat down to 150°C/gas mark 2 and bake for a further 1 1⁄2 hours or until the top is firm and a knife inserted into the centre comes out clean
8. Leave to cool then remove from the tin and spoon over 75ml brandy
9. Once absorbed turn upside down and spoon over the remaining 75ml brandy
10. ‘Feed’ the cake by spooning over a couple of tbsps of alcohol once a week right up until Christmas (keep it covered with baking parchment and tinfoil so it doesn’t dry out)
11. Allow the cake a few days without any additional brandy before turning right side up and decorating with marzipan and icing

Method

1. Preheat the oven to 100°C/gas mark ¼
2. Wash 2 large jars and their lids in hot soapy water, rinse, then place in the oven for 5-10 minutes or until dry to sterilise them
3. Boil the vinegar, sugar, lemon and PICKLED PEAR SPICES for 5 minutes or until the sugar has dissolved
4. Add the pears then simmer for 20 minutes or until they’re softened and slightly translucent
5. Layer the pears in the sterilised jars then pour over the hot vinegar mixture, including all the spices
6. Leave to mature for at least a couple of weeks before eating them
7. The pickled pears should keep for several months

Method

1. Preheat the oven to 180°C/gas mark 4
2. Beat the butter with the sugar and treacle until smooth and lighter in colour
3. Add the milk, egg yolk, flour, bicarbonate of soda and the CHRISTMAS BISCUIT SPICES then mix to a smooth rollable dough
4. Roll out the dough to a thickness of about 8mm and cut into Christmassy shapes. Place on a baking tray lined with baking parchment then bake for 20 minutes or until golden brown.
5. Leave the biscuits to cool before icing and decorating then hang on the tree