Homemade Christmas gifts and crafts with the help of Bonne Maman

Bonne Maman jars are an ideal choice to fill with all manner of seasonal goodies. 

If you do have time to bake at home, these sweet treats are wonderful stored and served to family and friends or when prettily tied with festive ribbons and tags make delicious homemade gifts and presents.

 No time to bake? Discover the limited-edition Hazelnut Chocolate Christmas jar and gift with twinkling fairy lights so your loved one can enjoy and then upcycle the jar to create their own special decoration.

These Hazelnut Chocolate Truffles are a luxurious homemade gift using Bonne Maman award-winning Hazelnut Chocolate Spread. Easy to make yet very indulgent, simply package in a gift box for your loved ones. The Bonne Maman Hazelnut Chocolate Spread also makes a delicious Christmas gift when presented with a box of homemade Thumbprint Shortcakes, just neatly stack them up and tie with a ribbon. 

The Mini Shortbread Mince Pies recipe is a new take on the traditional favourite, featuring Bonne Maman Apricot Conserve. Updating a French staple, Cranberry & Pistachio Tuiles work well with Strawberry, Raspberry, Wild Blueberry or Blackcurrant Conserves, and are great as an after dinner morsel; whilst the utterly delicious, no bake Choc Cherry Truffles are full of Black Cherry Conserve with a great vegan option available also. Create a mini Rudolph Reindeer Cake as an adorable gift or to leave out for Santa on Christmas Eve.

Available while stocks last, the limited edition 360g Xmas jar is available in all major retailers at a rrp of  £3.60. 

https://www.bonnemaman.co.uk

Homemade Christmas Gifts and Crafts With Bonne Maman

Bonne Maman jars are an ideal choice to fill with all manner of seasonal goodies. If you have time to bake at home, these sweet treats are wonderful stored and served to family and friends or when prettily tied with festive ribbons and tags make delicious homemade gifts and presents. 

No time to bake? Discover the limited-edition Hazelnut Chocolate Christmas jar and gift with twinkling fairy lights so your loved one can enjoy and then upcycle the jar to create their own special decoration.

These Hazelnut Chocolate Truffles are a luxurious homemade gift using Bonne Maman award-winning Hazelnut Chocolate Spread. Easy to make yet very indulgent, simply package in a gift box for your loved ones. The Bonne Maman Hazelnut Chocolate Spread also makes a delicious Christmas gift when presented with a box of homemade Thumbprint Shortcakes, just neatly stack them up and tie with a ribbon.

The Mini Shortbread Mince Pies recipe is a new take on the traditional favourite, featuring Bonne Maman Apricot Conserve. Updating a French staple, Cranberry & Pistachio Tuiles work well with Strawberry, Raspberry, Wild Blueberry or Blackcurrant Conserves, and are great as an after dinner morsel; whilst the utterly delicious, no bake Choc Cherry Truffles are full of Black Cherry Conserve with a great vegan option available also. Create a mini Rudolph Reindeer Cake as an adorable gift or to leave out for Santa on Christmas Eve.

Available while stocks last, the limited edition 360g Xmas jar will be on shelves at all major retailers from early October at rrp £3.60.

https://www.bonnemaman.co.uk

Spread the Christmas Love: Bonne Maman Reveals Festive Jar for Christmas 2024

This Christmas season, Bonne Maman is introducing their award-winning Hazelnut Chocolate Spread in a special limited edition, beautifully embellished jar, just in time for Christmas. 

Combining their much-loved spread with a touch of holiday magic, it's a perfect addition to festive snacking or makes a delicious stocking filler gift.

The whole jar is overlaid with an evocative, snowy Christmas design. Once the Hazelnut Chocolate Spread has been thoroughly enjoyed by all, simply clean, remove the label then upcycle as an adorable way to store or gift some home-made seasonal goodies or create your very own Christmas decoration!

Bonne Maman Hazelnut Chocolate Spread is made with top quality, all-natural ingredients, including a generous 20% hazelnuts and no palm oil. Perfect simply spread on toast, croissants or brioche, it also makes a wonderfully satisfying snack at any time of the day added to warm crumpets, waffles and crispy French crêpes or just popped on a simple biscuit for a special moment all of one's own. Spread on digestive biscuits is my thing!

Available while stocks last, the limited edition 360g Xmas jar will be on shelves at all major retailers from early October at rrp £3.60.

The Bonne Maman Advent Calendar is a sweet Christmas treat for all

Bonne Maman has released their new enchanting Advent Calendar which contains 23 different mini jars of conserves - especially prepared for the Christmas season.

This year every calendar purchased from the Bonne Maman website will receive their most delicious award winning Hazelnut Chocolate Spread, in a beautifully embellished jar. 

And what's more: There is also a little surprise gift on Christmas Eve. 

Where can you make purchase of this veritable family Christmas tradition? Either online from Bonne Maman themselves at www.bonnemaman.co.uk at £28.00 rrp.

It will also be available from selected, specialist retailers such as Waitrose & Partners stores, Selfridges and Fenwicks.

Apricot Mince Pies

This interesting and somewhat different recipe for mince pies is from our friends at Bonne Maman.

Ingredients

100g unsalted butter, at room temperature and cubed, plus extra for greasing

200g plain flour, plus extra for dusting

1tsp ground mixed spice

1tbsp caster sugar

6tsp Bonne Maman Apricot Conserve

6tsp good-quality mincemeat

1 beaten egg to glaze

icing sugar, to dust

How to make them

Preheat the oven to 200°C (fan oven 180°C), gas mark 6. Lightly grease a 12-hole cake tin.

Put the flour into a mixing bowl, add the butter and rub into the flour until the mixture is like fine breadcrumbs.

Add the mixed spice to the sugar in a pestle and mortar or a strong bowl with the end of a rolling pin and grind together until well mixed and a little powdery. Add this to the flour and butter and stir in.

Using a round-bladed palette knife, mix in 3-4 tbsp cold water, stirring until it comes together. Then, with your hands, work the dough gently into a ball, wrap in cling film and allow to rest for about 20 mins.

Roll out the pastry thinly on a lightly floured work surface. Stamp out 12 circles with a fluted pastry cutter, slightly larger than cake holes, and press the circles into the tin.

Put about 1/2 tsp of apricot conserve into each pastry case, then top with about 1/2 teaspoon of mincemeat.

Re-roll the pastry trimmings and cut out 12 smaller circles and put them on top of the mincemeat. Glaze the tops with a little milk or beaten egg, if available, and bake in the preheated oven for 12-15 mins until the pastry is crisp and golden.

Cool in the tin for 5 mins, then remove and cool on a wire rack. Dust with icing sugar to finish.

Spiced Ginger bread Wreath from Bonne Maman

Ingredients

50g unsalted butter, diced

50g Demerara sugar

100g golden syrup

1 tsp mixed spice

1 tsp finely grated fresh ginger

1 tsp bicarbonate of soda

30ml beaten egg

250g plain flour

20 tbsp Bonne Maman conserve in many flavours and colours

250g white fondant icing

250g Royal icing sugar

To make the gingerbread dough, put the butter in a large bowl.

In a saucepan, stir together the sugar, syrup, spices and ginger and bring to the boil. Add the bicarbonate of soda (it will puff up) and pour the hot mixture over the butter. Stir until the butter has melted.

Beat in the egg and slowly blend in the flour. It will look as though there is too much flour but it will blend in.

Knead the dough in the bowl until smooth and cut into quarters. Wrap each piece in clingfilm. Roll out a quarter of the dough at a time to make the biscuits.

Roll the dough out between two sheets of baking parchment, to about 3mm thickness. Use a variety of Christmas cutters to stamp out about 50 biscuits of varying sizes. We used snowflake cutters from 12cm across down to 4cm. Remember you will need two of each size, to sandwich together. Re-knead and re-roll the trimmings.

Lay the biscuits out on baking sheets, lined with baking parchment. Stamp out the centre from half the biscuits to create the space for the conserve. We used a 2 1/2cm and 1 1/2cm round cutter. Chill the biscuits for a good hour before baking.

Heat the oven to 170C, 150C fan, gas 3. Bake the biscuits in batches until golden and crisp. They will take between 7 and 10 mins, depending on size. Cool on a wire rack.

While the biscuits are cooling, roll out the fondant icing on a surface dusted lightly with icing sugar and stamp out 6 or 7 snowflakes, using the same cutters. Stamp out the centres, using the same round cutters. Brush the top biscuits with a little conserve and lightly press on the matching icing.

Brush all the base biscuits lightly with conserve and press on the top biscuits. You should now have about 25 snowflake biscuit sandwiches of various sizes, some iced with fondant and some plain.

Put the Royal icing sugar in a bowl with 40ml of cold water. Gradually beat the icing until it forms a stiff but pipeable paste. Spoon into a piping bag with a small nozzle and pipe or drizzle icing across most of the biscuits to resemble snowflakes. Leave the icing to set for 10 mins. Fill the biscuit centres with various flavours and colours of Bonne Maman Conserve. Store the biscuits in airtight containers until ready to use.

To serve, arrange the biscuits in a generous wreath on a large white board and take to the table for Christmas tea.

Rudolph Reindeer Cake from Bonne Maman

Ingredients

400g mixed dried fruit

300ml dry cider or apple juice

225g stoned whole dates

1 tbsp mixed spice

2 tbsp Bonne Maman Apricot, Mirabelle Plum or Fig Conserve

1 large ripe banana

finely grated zest 1 orange and 1 lemon

120g fine polenta

2 tsp baking powder (use gluten-free baking powder if wished)

2 large egg whites or 5tbsp chilled aquafaba, if you wish to make a vegan or egg free version.

2 tbsp brandy or dry sherry, optional

Metod

Put the dried fruit in a large mixing bowl and pour in 100ml of the cider or apple juice. Leave to soak overnight.

Heat the oven to 180C, 160C fan, gas 4. Line an 18cm round, 10cm deep cake tin or 6 small 220g baked bean tins with baking parchment.

Put the dates, spice, conserve and remaining 200ml cider or apple juice into a saucepan and simmer gently for 5 mins. Take off the heat and leave to cool.

In a blender or processor, puree the date mixture with the banana. Transfer to a mixing bowl and fold in the citrus zest, soaked dried fruit, polenta and baking powder.

In a separate bowl, whisk the egg whites or aquafaba into soft peaks and fold into the fruit mixture. Spoon into lined cake tins.

Bake for 25-30 mins for individual cakes or 45-50 mins for a large one, covering with foil after 30 mins. A skewer pushed into the centre of the cake should come out clean when it's cooked.

Drizzle the brandy or sherry over the hot cake, if using, then leave to cool in the tin. The cooked cakes keep well, wrapped in clingfilm and foil, in an airtight tin for up to 3 days, or can be frozen undecorated.

Christmas Carrot Cake from Bonne Maman

For the Cake

200g dark brown sugar

50g Bonne Maman Apricot Conserve

3 large eggs

225ml sunflower oil

80g desiccated coconut

250g carrot, coarsely grated

1 tbsp finely grated fresh ginger or 1 tsp ground

200g self-raising wholemeal flour

1 1/2 tsp bicarbonate of soda

3 teaspoon mixed spice

grated zest of 1 large orange

For the Frosting

250g tub mascarpone cheese

300ml carton extra thick double cream

180g tub light soft cheese

2 tbsp icing sugar

150g Bonne Maman Apricot Conserve

How to make it

Heat the oven to 170C, 150C fan, gas 3. Line a 20cm round, 10cm deep cake tin with baking parchment.

With an electric whisk, beat together the sugar and 50g of conserve with the eggs and oil for 3-4 mins.

Stir in all the remaining ingredients until evenly mixed and spoon into the prepared tin. Bake for about 1 1/2 hours or until golden brown and firm to the touch.

A skewer pushed into the centre should come out clean. Leave the cake to cool in the tin before turning out.

Meanwhile, make the frosting. Put the mascarpone in a bowl and gradually beat in the cream with a wooden spoon until thick and smooth. Now beat in the soft cheese and icing sugar. Chill the mixture for 15 mins.

Cut the cold cake into three layers. Set aside the top of the cake and spread the bottom and middle layer generously with the remaining apricot conserve. Lightly dollop about a third of the frosting onto the conserve and spread evenly. Layer up the cake again and lightly cover the top and sides with the remaining frosting. Some of the cake should show through.

Christmastime Vanilla Shortbreads

Everyone likes shortbreads so this special Vanilla Shortbreads recipe courtesy of our friends at Bonne Maman will prove to be a real Christmastime winner with friends and family members alike!

Ingredients

225g unsalted butter

2 tsp vanilla extract

115g caster sugar

340g plain flour

125g custard powder

4-5 tbsp milk

Bonne Maman Conserves

Bonne Maman Hazelnut Chocolate Spread

Icing sugar, to dust

Heat the oven to 150°C, 130°C fan, gas 2.

In a medium bowl, beat together the butter, vanilla and sugar until creamy. Mix in the dry ingredients and enough milk to form a firm dough.

Knead the dough into a ball and put it between two sheets of baking paper. Roll out the dough as thinly as you can, about 5mm, then chill for 20 minutes.

Using whatever cutters you have, stamp out an even number of biscuits. Now stamp out small rounds or stars from the centre of half the biscuits to make the tops.

Mix together all the dough off-cuts and re-roll between the paper as before. Stamp out more shapes.

Once the shapes are cut out, arrange on 2 baking sheets lines with paper and chill for 10 minutes.

Bake the biscuits for about 10-12 minutes or until firm and pale golden. Cool on the baking sheet.

When cool, spread your favourite Bonne Maman Conserve or Hazelnut Chocolate Spread on the bottom biscuits and top with another, pressing them together. Dust with icing sugar.

Black Forrest Roulade with Bonne Maman

Ingredients For the cake

5 eggs, separated

100g caster sugar

60ml vegetable oil

60ml whole milk

80g self-raising flour

25g cocoa powder

1 tsp baking powder

360g jar Bonne Maman Hazelnut Chocolate Spread

For the filling

150ml double cream

250g tub mascarpone cheese

1 can pitted black cherries in light syrup, drained

icing sugar

How to make it

For the cake. Line a shallow baking tray / Swiss roll tin with non-stick baking paper. Heat the oven to 180°C, 160° fan, Gas 4.

In a large bowl, whisk the egg whites into soft peaks then gradually whisk in 60g of the caster sugar, a little at a time, until the mixture forms stiff peaks.

Whisk the egg yolks with the remaining caster sugar for 2-3 minutes, then whisk in the oil and milk. When well blended, add the flour, cocoa powder, baking powder and 30g of the Bonne Maman Hazelnut Chocolate Spread. Beat well until smooth, then gently fold in the whisked egg whites with a spatula or large metal spoon.

Spread the mixture into the prepared tin. Bake for 10-15 minutes or until the sponge is risen golden and springy to the touch.

Lay a damp tea towel on the work surface and cover with a large sheet of non-stick baking paper. Dust the paper liberally with icing sugar. When the cake is cooked, remove from the oven, and turn the cake over onto the paper. Slowly and gently peel off the lining paper and leave the cake to cool.

Meanwhile, make the filling. Whisk the cream, mascarpone cheese and 2 tbsp icing sugar together until smooth and the consistency of lightly whipped cream. Be careful not to over whisk it. Spoon a generous layer of filling onto the cooled cake and spread to the edges. Sprinkle over the cherries with a little of the syrup. Spread the remaining filling on top and roll up tightly from the shortest edge. Cover the roulade with the remaining Bonne Maman Hazelnut Chocolate Spread. Decorate with chocolate shards, sugar toadstools and greenery. Chill for an hour before serving.

Christmas is Coming! Revealing the 2024 Bonne Maman Advent Calendar

As the first crisp whispers of winter fill the air, the festive season draws ever closer, bringing with it the excitement and joy of Christmas. 

Among the many beloved traditions that mark this special time of year, advent calendars hold a unique place, turning the countdown to Christmas into a daily celebration. 

For those who cherish moments of sweetness and indulgence, the 2024 Bonne Maman Advent Calendar is a gift that promises to make each December morning a delightful surprise.

The Charm of Bonne Maman

Bonne Maman, known for its iconic checkered lids and charming jars, has long been a staple in kitchens across the UK. Their preserves, with flavours as rich and comforting as the memories they evoke, have a timeless appeal that transcends generations. Each jar is a tribute to traditional French craftsmanship, made with natural ingredients and no artificial additives. It’s no wonder that Bonne Maman has become synonymous with quality and authenticity.

A Taste of Christmas Every Day

The 2024 Bonne Maman Advent Calendar is a feast for the senses, designed to bring joy to the countdown to Christmas. Housed in an elegant, festive box adorned with a winter wonderland theme, this calendar is more than just a collection of jams—it's a daily journey through the world of Bonne Maman’s exquisite flavours.

Each of the 24 windows reveals a miniature jar of a unique Bonne Maman preserve or honey, including some exclusive seasonal flavours that are only available in the advent calendar. From classic favourites like Strawberry and Raspberry to more adventurous offerings such as Cherry with Hibiscus Flower or Pear with Cocoa Nibs, this calendar is a celebration of creativity and tradition.

New Flavours to Discover

Bonne Maman has once again outdone itself with the 2024 calendar, introducing new, limited-edition flavours that are sure to become instant favourites. While the exact lineup remains a closely guarded secret, fans can expect a mix of fruity, floral, and festive flavours, each crafted to evoke the spirit of the season. Whether you're spreading these delectable preserves on your morning toast, swirling them into yoghurt, or using them to elevate your baking, each jar offers a moment of pure indulgence.

The Perfect Gift

The Bonne Maman Advent Calendar is more than just a treat for yourself; it's a thoughtful gift for anyone who appreciates fine foods and the simple pleasure of a delicious jam. Whether you're looking to surprise a loved one or want to add a touch of sweetness to your own festive celebrations, this calendar is a perfect choice. Its charming presentation and the promise of daily delights make it a gift that keeps on giving, right up until Christmas Eve.

Where to Find It

The 2024 Bonne Maman Advent Calendar is available at various retailers across the UK, both in-store and online. However, given its popularity in previous years, it's wise to secure yours early, as it tends to sell out quickly. Whether you're a long-time fan of Bonne Maman or new to the brand, this advent calendar is sure to add an extra layer of joy to your Christmas season.

Conclusion

As the countdown to Christmas begins, there's no better way to savour the anticipation than with the Bonne Maman Advent Calendar. Each jar inside is a little treasure, capturing the warmth and joy of the festive season. So, as the days grow shorter and the nights colder, let Bonne Maman fill your December mornings with sweetness, one jar at a time.

Christmas is coming, and with it, the promise of 24 days of delicious discovery. Don’t miss out on this year’s Bonne Maman Advent Calendar—after all, a little sweetness makes the Christmas season that much brighter.

A delicious way to spread the festive joy this Christmas season, the Bonne Maman Advent Calendar is available to order from September online at www.bonnemaman.co.uk at £28.00 rrp.

Delicious Christmas Stocking Fillers from Bonne Maman

Bonne Maman Delicious Spreads make a lovely Christmas stocking filler. Made with simple ingredients and containing no palm oil, these jars are perfect for foodies this Christmas.

Pop a prettily wrapped jar of the new Bonne Maman Chocolate & Orange Spread into a Christmas stocking to give a gift of joy and indulgence. Rich and smooth, Chocolate & Orange Spread is made with 39% crushed oranges and orange zest stirred into melted dark chocolate. 

A zesty and cocoa flavour combination to add to the Christmas spirit… especially when topped on a buttery shortbread biscuit!

For the Chocolate Spread lovers, Bonne Maman award-winning Hazelnut Chocolate Spread is a deliciously festive treat to add to a stocking. It also makes a lovely Christmas gift when presented with a box of homemade Thumbprint Shortcakes, just neatly stack them up and tie with a ribbon.

New Caramelised Apple Spread also makes a delightful stocking addition with the flavours and aromas that fit perfectly during the cosy Christmas season. Made with 80% apple plus butter, giving a rich and buttery texture - delicious spread on a toasted brioche on Christmas morning.

Take an evocative Step Into Santa's Workshop With the Bonne Maman Advent Calendar

Take an evocative  step into Santa's workshop during the joyful countdown to Christmas with an enchanting, but limited edition Bonne Maman Advent Calendar full of festive treats and surprises.

And for Christmas 2023 every order from the Bonne Maman website will also receive a very special asnd entirely complimentary gift box set of three full size jars of these exciting new spreads: Bonne Maman Hazelnut Chocolate Spread, Chocolate & Orange Spread plus Caramelised Apple Spread.

Already working very hard on the Christmas preparations, a group of merry Santa's elves have filled the calendar doors with seventeen mini jars of delicious jams & spreads, each one utterly unique, prepared exclusively for this Christmas; flavours will include Milk Caramel with Cinnamon, Apricot with Lavender, Chestnut Orange with Spices, Raspberry with Dark Chocolate or Cherry with Pink Peppercorn. 

Also to be discovered in this very special and very select  seasonal collection are six herbal teas, the likers of Silent Night with delicately scented lemon verbena, damask rose and linden or Christmas Blend with richly evocative pomegranate, star anise, hibiscus and orange. 

Then on Christmas Eve you'll be able to discover a very pretty, surprise gift, just in time for the big day itself!

It's a deliciously festive way to say 'Joyeux Noël' to friends and family during the Christmas season, the Bonne Maman Advent Calendar is available to order from this month, September, online at www.bonnemaman.co.uk  at £28.00, plus £5 courier delivery charge.

The Bonne Maman Advent calendar will also be available from Selfridges, Fenwicks, WH Smith and Ocado plus other select specialist stores including Ratton Pantry.