Wednesday, 21 December 2011

Christmas Gifts, back of beyond style!


Every year as well making christmas cakes and Puddings as gifts  I try and make something yummy for my work colleagues.  Last year I made Shortbread that was such a hit I had to give out the recipe, which I know has been used by at least one of my colleagues. This year I decided to have a go at Sophie Dahl's peanut butter fudge which  looked really easy to make. I can happily report that it was dead simple to make and is really delicious, although a bit sickly if eaten in large quantities.

Peanut butter fudge
  • 125g/4½oz butter
  • 500g/1lb 2oz dark brown sugar
  • 120ml/4fl oz milk
  • 250g/9oz crunchy peanut butter
  • 1 vanilla pod, seeds only
  • 300g/10½oz icing sugar

  1. Melt the butter in a saucepan over a medium heat.
  2. Stir in the brown sugar and milk, and bring to the boil for 2-3 minutes, without stirring.
  3. Remove from the heat, and stir in the peanut butter and vanilla seeds.
  4. Place the icing sugar in a large bowl, and pour the hot butter and sugar mixture on top. Using a wooden spoon, beat the mixture until smooth.
  5. Pour into a 20cm/8in square baking tray, and set aside to cool slightly, then place in the fridge to chill completely.
  6. Cut the fudge into squares with a sharp knife, turn out of the tin and store in an airtight container.

I finally finished decorating the three remaining Christmas cakes this afternoon. My decorating is always simple ( mainly because my decorating skills are very amateur) but I think quite effective. They now await packaging either in festive patterned cellophane or in a box made by my very clever husband.


The Gluten free Christmas cake




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