Our Festive Preparations are Underway

Did you know, yesterday was ‘Stir up Sunday’? You may have been busy stirring and steaming as is tradition, with families gathering to make the annual Christmas Pudding. If you’ve still to make yours, you can find Steve’s Grandmas recipe HERE, it comes highly recommended. 

This year, we’re sharing another of our festive family recipes, with our own honey-infused twist! Always gratefully received, we seem to have developed a new tradition by gifting our handcrafted, mini Christmas Cakes.

Inspired by Steve's Nana Rowley, we still use her original Christmas Cake recipe, but simply divide up the cake mix using individual, mini cake tins to create 3 - 4 cakes (depending on your tin size). 

Once baked and cooled, our tried and tested little twist on her handwritten recipe, is the added slow infusion of warmed and mixed Heather Honey and dark Rum. Think of it as a little weekly ‘feed’ to moisten and infuse the unfinished cake. 

Simply pierce the top of the cake in a few places and slowly add a little of the honey mix to soak and enrich the baked cake. The sticky liquid adds an unmistakable depth of taste and rich aromatic scent each time you open the cake tin! Do this 3-4 times over a few weeks, before finishing the cake with your choice of decorative topping.

This year, we’ve chosen honey-jewelled fruit and nuts - dried apricots, walnuts, pecans, pistachios and glazed cherries - drizzled with more delicious Heather Honey and warm rum infusion to create a sticky, crunchy topping.