Candy cane lollipops
Ingredients
12 peppermint candy canes
200g white chocolate, chopped
edible sprinkles (we used gold pearls from Dr Oetker)
You will need
6 ovenproof lolly sticks
cellophane bags and ribbons (if giving as a gift)
Method
Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Arrange the candy canes in pairs on the trays, to make heart shapes. Put a lolly stick between each one, where they meet at the bottom. Put the trays in the oven and cook for 5 mins.
The candy canes should now be soft enough for you to carefully pinch together where they join at the top and the bottom, around the stick. Be careful as the canes will be extremely hot, but work quickly or they will set and you won’t be able to pinch them together.
Melt the chocolate in a pan over a bowl of barely simmering water, or in the microwave. Spoon the melted chocolate into the middle of the heart lollies, pushing it out to fill the spaces. Scatter over your choice of sprinkles, then leave to cool completely. When set, peel off the baking parchment, wrap in cellophane bags and tie with a ribbon to give as a gift.
Fruitcake with cheese & apples
Ingredients
2 x 400g rectangular fruitcakes
triangular slices of Lancashire cheese
finely slices pieces of apple
a little lemon juice (if not eating immediately)
Method
Cut the fruitcakes into thin pieces and top each with a slice of Lancashire cheese and a piece of apple, tossed in a little lemon juice if not eating immediately. Can be made up to 1 hr ahead.
Mini Mont Blanc
Ingredients
200g chestnut purée
2 tbsp icing sugar
½ tsp vanilla extract
200ml double cream
dark chocolate, for grating
Method
Mix the chestnut purée with the icing sugar and vanilla extract. Divide between 12 baked tartlet cases. Whip the double cream, spoon onto the tarts, then grate over dark chocolate to finish.
