How to Make Egg-Free Marzipan for Your Christmas Cake

If you're looking to make a festive Christmas cake but want to avoid eggs, creating an egg-free marzipan is easier than you might think. 

Using natural ingredients, you can craft a delicious, smooth marzipan without artificial flavours or colours. 

This recipe is perfect for those with dietary restrictions or anyone who prefers a plant-based option.

Ingredients for Egg-Free Marzipan

200g (1 cup) ground almonds

200g (1 cup) icing sugar (plus extra for dusting)

200g (1 cup) caster sugar

1 tsp almond extract (optional, for enhanced flavour)

1 tsp fresh lemon juice

3–4 tbsp water or unsweetened almond milk

Step-by-Step Instructions

Mix the Dry Ingredients

Sift the icing sugar into a large mixing bowl to remove any lumps.

Add the ground almonds and caster sugar, then mix well to combine evenly.

Add Liquid Ingredients

Stir in the lemon juice and almond extract (if using). Gradually add water or almond milk, one tablespoon at a time, mixing until the mixture begins to come together into a dough.

Knead the Marzipan

Dust your work surface with a little icing sugar. Turn out the mixture and knead it gently until you have a smooth, pliable dough. If the mixture feels too sticky, add a little more icing sugar. If it’s too dry, add a small splash of water.

Roll and Shape

Roll out the marzipan on a surface lightly dusted with icing sugar to your desired thickness (about 5mm is ideal for cakes).

Apply to Your Cake

Brush your Christmas cake with a thin layer of warmed apricot jam to help the marzipan stick. Carefully lift the marzipan using your rolling pin and place it over the cake. Smooth it down gently, trimming any excess.

Tips for Natural Egg-Free Marzipan

Natural Colouring: For a golden tint, knead in a small pinch of turmeric mixed with water. For festive colours, try beetroot powder for red or spinach powder for green.

Storage: Wrap the marzipan tightly in cling film and store in an airtight container. It will keep for up to two weeks in a cool, dry place.

Why Choose Egg-Free Marzipan?

This version is perfect for those with egg allergies, vegans, or anyone who wants to reduce their reliance on animal products. It’s just as tasty and versatile as traditional marzipan, with a smooth texture and natural almond flavour.

By making your own egg-free marzipan, you can ensure your Christmas cake is free from artificial flavours and colours while catering to a wider range of dietary needs. Happy baking and happy icinig!

The Sweet History of Royal Icing and How to Make It for Your Christmas Cake

Royal icing is a classic staple in the world of baking, known for its smooth, glossy finish and ability to set hard, making it perfect for detailed decorations.

Its origins are steeped in regal tradition, and its versatility ensures it remains a favourite among bakers today. Let’s get into the history of this confectionery marvel and learn how to make it.

A Regal Past: The History of Royal Icing

The term "royal icing" dates back to the early 18th century, but its most notable historical connection is to Queen Victoria. Legend has it that the icing gained its royal moniker when it was used to decorate her wedding cake in 1840. The elaborate white icing symbolised purity and became a hallmark of opulence, setting the standard for wedding cakes for generations to come.

Before its association with the British monarchy, similar sugar pastes were used in European confectionery, particularly in Italy, where intricate sugar work was a sign of wealth and refinement. Over time, the technique evolved, and the addition of egg whites created the stable, pipeable icing we know today.

Royal icing's popularity soared during the Victorian era, thanks to advances in sugar refinement and the increasing availability of sugar to the middle class. It became a standard for decorating festive treats such as Christmas cakes, gingerbread houses, and biscuits, and it remains a beloved tradition for these occasions.

What Makes Royal Icing Special?

Royal icing is unique because it hardens completely when dried, making it ideal for intricate designs that hold their shape. It’s also incredibly versatile: you can use it to flood cookies with a smooth base, pipe delicate details, or construct gingerbread houses. The icing’s glossy finish adds a professional touch, elevating baked goods to edible works of art.

How to Make Royal Icing

Making royal icing at home is straightforward, requiring only a few ingredients. Here's a classic recipe to get you started:

Ingredients

2 large egg whites (or 4 tbsp of pasteurised egg whites if preferred for safety)

450g icing sugar, sifted

1 tsp lemon juice or vanilla extract (optional, for flavour)

Method

Prepare the Egg Whites

Place the egg whites in a clean, grease-free bowl. Beat them lightly with a fork or whisk until frothy.

Add the Icing Sugar

Gradually add the sifted icing sugar, one spoonful at a time, mixing on low speed with an electric mixer. This helps avoid creating a sugar cloud in your kitchen.

Mix to the Desired Consistency

Increase the mixer speed to medium and continue beating until the icing is smooth, glossy, and forms stiff peaks. Add the lemon juice or vanilla extract for flavour and beat briefly to incorporate.

Adjust Consistency as Needed

For piping, you want a stiff consistency that holds its shape.

For flooding (creating a smooth layer on biscuits), thin the icing by adding water, a few drops at a time, until it flows smoothly.

Use or Store

Transfer the icing to piping bags or an airtight container. If not using immediately, cover it with cling film touching the surface to prevent a crust from forming.

Tips for Perfect Royal Icing

Colouring: Use gel or paste food colouring to avoid altering the icing's consistency.

Drying Time: Allow 6–24 hours for decorations to fully dry, depending on thickness.

Storage: Royal icing can be stored in an airtight container for up to three days at room temperature or a week in the fridge. Re-whip before use if it separates.

A Timeless Decoration

From its royal origins to modern-day masterpieces, royal icing continues to enchant bakers and sweet-toothed enthusiasts alike. Whether you're decorating Christmas biscuits, crafting an elaborate cake, or building a gingerbread house, this icing is a testament to the art of baking. With its history rooted in tradition and its versatility unmatched, royal icing remains a crowning glory in the world of confections.

Give this recipe a try, and add a touch of royal elegance to your next Christmas cake!

The History of the Empire Cake and how to Bake it, With a Christmas Twist

The Empire Cake, a classic British treat, carries a legacy that combines humble origins with enduring popularity. 

Emerging during the early 20th century, it was particularly favoured during times of scarcity, such as the interwar period and World War II, when frugality and resourcefulness were key in the kitchen. 

Its roots lie in the inventive use of leftover cake or biscuit crumbs, transformed into something new and delightful.

This cake was often associated with the spirit of the British Empire, symbolising unity through its blending of simple yet varied ingredients. The recipe evolved over time, becoming a cherished bake in many households and bakeries across the UK. Today, the Empire Cake is celebrated not just for its nostalgic appeal but also for its simplicity and rich, fruity flavour.

Recipe for Empire Cake

Ingredients

For the Cake:

175g (6 oz) self-raising flour

150g (5 oz) butter or margarine (softened)

150g (5 oz) caster sugar

3 medium eggs

1 tsp baking powder

50g (2 oz) ground almonds (optional, for added texture)

100g (4 oz) dried mixed fruit

50g (2 oz) glacé cherries (halved)

1 tsp vanilla extract

Zest of 1 lemon

For Decoration:

200g (7 oz) icing sugar

2–3 tbsp lemon juice (or water)

A handful of glacé cherries or sprinkles

Method

Preheat and Prepare: Preheat your oven to 170°C (150°C fan)/Gas Mark 3. Grease and line a 20cm (8-inch) round cake tin.

Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy.

Add Eggs and Vanilla: Gradually add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Combine Dry Ingredients: Sift the flour and baking powder into the mixture. Gently fold it in with a spatula, followed by the ground almonds (if using).

Incorporate Fruits: Toss the mixed dried fruit and glacé cherries in a little flour (to prevent sinking) and fold them into the batter. Add the lemon zest for extra zing.

Bake: Pour the batter into the prepared tin and level the top. Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean.

Cool: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Decorate: Mix the icing sugar with enough lemon juice to create a thick yet pourable icing. Drizzle over the cooled cake and decorate with glacé cherries or sprinkles as desired.

Serving Suggestions

Empire Cake is perfect for afternoon tea or as a lunchbox treat. Its combination of buttery richness and fruity bursts makes it universally appealing. For a seasonal twist, you can replace the dried fruit with cranberries and add a hint of warm spices like cinnamon and nutmeg for a Christmas version. 

The Empire Cake is more than a dessert; it’s a slice of history that reflects the resourcefulness and creativity of British bakers. Whether you’re making it for the first time or reviving a family tradition, it’s a recipe that deserves a spot in every kitchen.

And in the best traditions of all bakery TV programmes, here's one we prepared earlier! Or, at least, one my wife iced and decorated this afternoon!

Alternative Christmas Cake Recipes Without Dried Fruits

When we think of traditional Christmas cakes, dense fruitcakes packed with dried fruits like raisins, sultanas, and currants often come to mind. 

While they hold a nostalgic charm for many, they’re not everyone’s cup of tea.

 Some people are allergic to dried mixed fruit so always have to miss out on the Christmas cake that everyone else is tucking into. 

But it doesn't have to be that way! That's Christmas has curated several alternative Christmas cake recipes that don't use any dried mixed fruit at all!

If you’re looking to break from tradition or simply avoid dried fruits, here are some delicious alternative Christmas cake recipes to try this holiday season.

1. Chocolate & Hazelnut Christmas Cake

For chocolate lovers, this cake is a festive dream. Rich, moist, and decadent, it swaps dried fruits for nuts and cocoa.

Ingredients:

200g dark chocolate

150g butter

200g caster sugar

4 eggs

200g self-raising flour

100g ground hazelnuts

50ml milk

Optional: a splash of orange zest for a festive touch

Instructions:

Preheat the oven to 180°C (160°C fan). Grease and line a round cake tin.

Melt the chocolate and butter together, then let cool slightly.

Beat the sugar and eggs until fluffy. Gradually mix in the chocolate mixture.

Fold in the flour, hazelnuts, and milk until smooth.

Pour into the tin and bake for 45–50 minutes, or until a skewer comes out clean.

Decorate with a chocolate ganache and festive sprinkles.

2. Citrus & Almond Cake

This zesty cake brings bright, fresh flavours to your Christmas table without a single raisin in sight.

Ingredients:

3 large oranges (zest and juice)

200g ground almonds

5 eggs

200g sugar

1 tsp baking powder

Instructions:

Preheat the oven to 170°C (150°C fan). Grease and line a round cake tin.

Zest and juice the oranges. Set aside 2 tbsp of juice for glazing.

Beat the eggs and sugar until pale and thick. Stir in the almond flour, baking powder, and orange zest.

Pour the batter into the tin and bake for 40–50 minutes.

Brush with an orange juice glaze while warm and garnish with candied orange slices or flaked almonds

3. Spiced Apple & Ginger Cake

Perfect for those who love warm spices, this cake is moist, aromatic, and full of festive flavour. (This is my favourite alternastiove 

Ingredients:

2 large apples, grated

200g plain flour

2 tsp baking powder

1 tsp cinnamon

1 tsp ground ginger

150g sugar

150g butter, melted

2 eggs

Instructions:

Preheat the oven to 180°C (160°C fan). Grease a loaf or bundt tin.

Mix the dry ingredients in a bowl.

In a separate bowl, beat the eggs and sugar, then mix in the grated apples and melted butter.

Fold the wet mixture into the dry ingredients.

Pour into the tin and bake for 40–50 minutes.

Decorate with a simple icing or dusting of icing sugar.

4. Coconut & Pineapple Christmas Cake

For a tropical twist, this cake offers a fresh and light alternative.

Ingredients:

200g crushed pineapple (drained)

150g shredded coconut

200g self-raising flour

150g sugar

3 eggs

100g butter, melted

Instructions:

Preheat the oven to 180°C (160°C fan). Grease and line a round cake tin.

Beat the eggs and sugar until fluffy. Mix in the melted butter and pineapple.

Gradually fold in the flour and coconut until combined.

Pour into the tin and bake for 35–40 minutes.

Decorate with whipped cream and toasted coconut flakes.

5. Nutty Carrot Cake

Carrot cake isn’t just for spring—it makes a wonderful festive treat with the right spices and toppings.

Ingredients:

200g grated carrots

200g self-raising flour

150g brown sugar

2 tsp mixed spice

100g chopped walnuts

2 eggs

150ml vegetable oil

Instructions:

Preheat the oven to 180°C (160°C fan). Grease and line a square or round tin.

Mix the dry ingredients, including the carrots and walnuts, in a large bowl.

Beat the eggs and oil, then combine with the dry mixture.

Pour into the tin and bake for 35–40 minutes.

Top with cream cheese frosting and crushed nuts for a festive finish.

Tips for Decorating Alternative Christmas Cakes

Icing Alternatives: Swap traditional marzipan and fondant for cream cheese frosting, chocolate ganache, or a dusting of icing sugar.

Garnishes: Fresh fruits, nuts, edible flowers, or festive sprinkles make excellent decorations.

Thematic Shapes: Use bundt tins, loaf pans, or cupcake moulds to add variety to your presentation.

By embracing these alternative Christmas cake recipes, you can create festive centrepieces that cater to all tastes and dietary preferences. Let the baking begin!

Why It’s Always Best to Make Your Own Christmas Cake

As the festive season nears, many of us find ourselves eyeing the rows of ready-made Christmas cakes in supermarkets. 

While these can be tempting for their convenience, there’s something truly magical about baking your own Christmas cake. 

Here’s why taking the time to make your own is always the best choice.

1. Customisation to Your Taste

When you bake your own Christmas cake, you have complete control over the ingredients. Love a boozy cake? Soak your fruit in your favourite tipple. Prefer a nut-free option? Easy. Whether it’s extra cherries, a touch of cinnamon, or even a vegan twist, homemade cakes cater to your preferences in a way no shop-bought option ever could.

2. The Joy of Tradition

Christmas baking is steeped in tradition. From soaking dried fruits weeks in advance to stirring the batter while making a wish, every step connects you with the festive spirit. It’s a wonderful opportunity to pass down recipes or create new family traditions. The process becomes a cherished ritual, not just another tick on the to-do list.

3. Quality You Can Trust

When you make your own Christmas cake, you know exactly what goes into it. There are no artificial preservatives or questionable additives – just wholesome ingredients. You can also support local suppliers by sourcing quality fruits, butter, and flour, ensuring your cake is both delicious and ethical.

4. The House Smells Amazing

Few things are as cosy and heartwarming as the smell of Christmas cake baking in the oven. The rich aroma of spices, citrus, and brandy fills the house, evoking memories of festive seasons gone by. 

It’s the kind of scent that makes you want to curl up with a cup of tea and watch the fairy lights twinkle. (As I write this, my wife is downstairs baking our Christmas cake. And already the smell is absolutely gorgeous!) 

5. A Gift from the Heart

A homemade Christmas cake is more than just a dessert – it’s a labour of love. If you gift it to friends or family, it shows thought, effort, and care. Even if you keep it for your own table, every slice is a reminder of the time and attention you put into crafting something special.

6. It’s Surprisingly Easy!

While making a Christmas cake might sound daunting, it’s actually straightforward. Once the fruit is soaked and the batter prepared, the oven does most of the work. The hardest part is waiting for it to cool before feeding it with your chosen spirit over the coming weeks!

7. Cost-Effective and Abundant

Baking your own Christmas cake can be more economical than buying a premium store-bought one. What’s more, your homemade version will likely be more generous in size, ensuring there’s plenty to share. If you’ve got leftover batter, you can even make mini cakes or cupcakes for festive hampers.

8. A Personal Touch

Your homemade cake becomes uniquely yours – from the ingredients to the decoration. Whether you opt for a traditional marzipan and icing finish, a dusting of icing sugar snow, or a rustic naked look, your cake is a reflection of your creativity and style.

Ready to Get Baking?

This year, why not skip the supermarket and embrace the joy of making your own Christmas cake? It’s a rewarding experience that brings festive cheer long before the big day arrives. Plus, there’s nothing quite like serving up a slice of homemade perfection, knowing you’ve poured your heart into every bite.

So dust off your mixing bowls, gather your ingredients, and get ready to make this Christmas cake your best one yet!

And to get you started here are a few resources:-

https://www.bbcgoodfood.com/recipes/make-mature-christmas-cake

https://www.deliaonline.com/recipes/occasions/christmas/christmas-cakes-icings-and-toppings/classic-christmas-cake

A Homemade Christmas: Learning to Make Your Own Breads, Biscuits, and Cakes

As we just pointed out, homemade Christmas treats are amazing. But how do you do it? What can we cook? It's funny you should mention that! Because here is part 2 of your homemade Christmas.

There’s something truly magical about the aroma of freshly baked goods wafting through the house during the festive season. 

As Christmas draws closer, many of us start thinking about indulgent treats, comforting bakes, and creating a cosy atmosphere that warms both heart and home. 

This year, why not take your festive baking to the next level by learning to make your own breads, biscuits, and cakes from scratch?

In this blog post, we’ll explore the joys of homemade Christmas baking, offering tips and inspiration for mastering your own festive creations. With a bit of practice and some simple ingredients, you can create delicious homemade treats that will not only impress your guests but also become a cherished part of your Christmas traditions.

1. The Joy of Homemade Bread

There’s nothing quite like the satisfaction of pulling a loaf of freshly baked bread out of the oven, especially when you’ve made it yourself. While breadmaking might seem daunting at first, it’s a rewarding skill that can transform your Christmas meals. Imagine serving up a warm, crusty loaf to accompany your Christmas dinner or enjoying slices of homemade bread with cheese or pâté.

Basic White Loaf Recipe

500g strong white bread flour

7g fast-action yeast

1 tsp salt

300ml warm water

2 tbsp olive oil

Method:

Mix the flour, yeast, and salt in a large bowl.

Slowly add the warm water and olive oil, mixing until you form a dough.

Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.

Place the dough back in the bowl, cover, and leave to rise for 1 hour or until doubled in size.

Once risen, shape the dough into a loaf and place it in a greased loaf tin. Leave it to rise for another 30 minutes.

Preheat your oven to 220°C (200°C fan) and bake for 25-30 minutes, or until golden brown.

This simple recipe can be adapted with different flours, seeds, or even a touch of festive flavouring like dried cranberries or cinnamon for a seasonal twist.

2. Festive Biscuits for Gifting and Sharing

Christmas biscuits are a must during the festive period, perfect for sharing with guests or giving as homemade gifts. Whether you’re a seasoned baker or just getting started, biscuits are a fun and easy way to bring a little Christmas magic into your home.

Classic Gingerbread Biscuits Recipe

350g plain flour

1 tsp bicarbonate of soda

2 tsp ground ginger

1 tsp ground cinnamon

125g unsalted butter

175g light brown sugar

1 egg

4 tbsp golden syrup

Method:

Preheat your oven to 180°C (160°C fan) and line two baking trays with parchment.

In a large bowl, mix the flour, bicarbonate of soda, ginger, and cinnamon.

Rub in the butter until the mixture resembles breadcrumbs, then stir in the sugar.

Beat the egg with the golden syrup and add it to the dry ingredients, mixing until it forms a smooth dough.

Roll the dough out on a floured surface to about 5mm thick and cut into festive shapes.

Place the biscuits on the prepared trays and bake for 10-12 minutes, until golden brown.

Once your gingerbread has cooled, you can decorate them with royal icing, sprinkles, or edible glitter for that extra festive sparkle.

3. Traditional Christmas Cakes

No Christmas celebration would be complete without a rich, fruity Christmas cake. Learning to make your own is a rewarding experience, and the best part is you can personalise it to suit your taste – more fruit, extra spice, or perhaps a dash of brandy for a boozy twist.

Traditional Christmas Cake Recipe

225g plain flour

225g unsalted butter

225g soft brown sugar

4 large eggs

50g ground almonds

1 tsp mixed spice

1 tsp cinnamon

1 tbsp black treacle

500g mixed dried fruit (raisins, sultanas, currants)

100g glacé cherries, halved

100g chopped nuts (optional)

Zest of 1 lemon and 1 orange

4 tbsp brandy or rum or a good quality Scotch (optional)

Method:

Preheat your oven to 150°C (130°C fan) and line a deep 20cm cake tin with baking parchment.

Cream together the butter and sugar until light and fluffy, then add the eggs one at a time, beating well after each addition.

Sift the flour, mixed spice, and cinnamon into the mixture and fold in gently, followed by the ground almonds, black treacle, dried fruits, cherries, nuts, and zest.

If using, stir in the brandy or rum.

Spoon the mixture into the prepared tin and smooth the top. Bake for 2.5 to 3 hours, or until a skewer inserted into the centre comes out clean.

Once baked, leave the cake to cool in the tin. If desired, you can ‘feed’ the cake by piercing it with a skewer and drizzling with extra brandy every week leading up to Christmas.

Finish your Christmas cake by covering it with a layer of marzipan and icing, decorating with festive motifs like holly leaves or snowflakes.

4. A Homemade Christmas: The Benefits

Learning to make your own bread, biscuits, and cakes for Christmas is not only a rewarding way to embrace the season, but it also offers several benefits:

Personal Touch: Homemade gifts and treats are far more personal and meaningful. Your loved ones will appreciate the time and effort you’ve put into making something from scratch.

Customisation: When you bake at home, you can tailor your recipes to suit personal preferences or dietary requirements. Whether it’s adding more spices, less sugar, or creating gluten-free options, homemade baking gives you complete control.

Cost-Effective: Buying baked goods can add up, especially around Christmas. By making your own, you can save money and make larger batches for sharing.

Creating Traditions: There’s something special about making the same recipes year after year. These baking moments can become cherished family traditions that make Christmas even more meaningful.

Conclusion

This Christmas, why not try your hand at making your own breads, biscuits, and cakes? Whether you’re an experienced baker or a complete beginner, these recipes will help you create delicious, homemade treats that add a personal touch to your festivities. Embrace the warmth of the season, the joy of baking, and the magic of sharing your homemade creations with those you love. Happy Christmas baking!

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.

Looking for a different take on traditional Christmas cakes and more? Then Wanis International Foods has the answer

Tortuga Caribbean Rum Cake: RRP £12.99

Tortuga "Original golden" Rum cake with walnuts; a superior quality gourmet gift cakes that makes the perfect gift or crowd-pleasing dessert to take along to your festive event host. 

Using only the finest high-quality ingredients, including specially 5-year oak barrel Tortuga Gold rum. is applied by hand. Baked fresh in the Cayman islands, then vacuum sealed to lock in the delicious freshness. Available at Ocado, independent retailers and online.

HoneyBun Christmas Cakes: RRP £14.99 for large and £9.99 for small. Fruit Cake, Black Cake, Rum cake, Christmas cake! Whatever you call it, no Christmas is complete without it! 

You will love their Honey Bun Christmas Cake, made in Jamaica using traditional methods and an authentic recipe. Moist and delicious, with the perfect blend of fruits, Jamaican rum, wine and spices to give that homemade taste.

Honey Bun Jamaican Spiced Bun: RRP £3.99

Honey Bun have been baking traditional Jamaican treats in the heart of Kingston since 1982. Jamaican ‘bun’ is traditionally served with cheese and is full of flavours synonymous with Christmas like aromatic orange peel, cinnamon and nutmeg). Can also be served warm or toasted.

Nutmeg Jam: RRP £1.99

A speciality from Grenada and the Caribbean, nutmeg jam is a wonderfully unique and delicious way to enjoy one of the world’s favourite spices. Made from the freshly picked fruit surrounding the nutmeg seed, it is sweet and fruity with the unmistakable warm and aromatic flavour of nutmeg for a truly tropical twist to your breakfast, baking, desserts and hot or cold meats.

Nice Up Your Cheeseboards!

Perfect for Christmas grazing boards, Boxing Day Buffets and Left-over turkey sandwiches.

Caribbean Mango Chutney: RRP £1.99

Nice up your curries, sandwiches and cheese boards with Tropical Sun Caribbean Mango Chutney. Hand-prepared in Central Village, Jamaica, our chutney is packed with fresh mangoes, raisins, peppers, onions and spices. Give your meal the fruity, tropical twist it deserves!

Caribbean Pepper Jelly: RRP £1.99

Prepared by hand in Central Village, Jamaica, Tropical Sun Sweet & Spicy Caribbean Pepper Jelly is made with fresh limes, fiery ginger and of course, spicy red peppers. Whether eaten with cheese and crackers, in a sandwich or as an ingredient in a delicious glaze for Christmas Ham, road pork, salmon or hot wings, let this tantalising tropical treat give your meal the sweet and spicy twist it deserves!

Caribbean Honey Thyme Glaze: RRP £2.49

If you are hosting a Christmas roast and don’t want a bland Turkey or ham, then you have just discovered your new secret ingredient: Tropical Sun Caribbean Honey Thyme Glaze! A sweet and aromatic blend of honey, thyme, red pepper, onion, garlic and pimento, this glaze will elevate your Christmas roast meats or vegetables to another level. Perfect on turkey, pork, ham, chicken and lamb, or root vegetables such as parsnips and carrots, this glaze is guaranteed to amaze. Baste for that Caribbean taste!

Rose Hall Egg Nog: RRP £4.99

A luxurious drink made with fresh milk and cream, Rose Hall Eggnog is full of festive cheer! Loved across the USA, Canada, the Caribbean and Latin America their deliciously creamy eggnog is traditionally relished at Thanksgiving and Christmas. For extra, cheer, add a dash of rum, brandy or bourbon. Fill up your glass, raise a toast and celebrate life to the fullest! 

I'm unsure as to why Egg Nog isn't as popular in the UK as it should be. Let's see if we can address this situation and help make Rose Hall Egg Nog as popular here as it deserves to be!

Rose Hall Luxurious Eggnog 1Ltr Carton - DrinkSupermarket

Sorrel (Hibiscus) - 100% Natural, Dried: RRP £1.99

You might know it as hibiscus, in West African it’s called Zobo, in Mexio they call it simply ‘Jamaica’.

Sorrel, is made from dried calyces of the roselle flower and is commonly used to make drinks, including teas, tonics and festive punches. Boasting a beautiful ruby red colour and tart, cranberry-like flavour. In Jamaica, Christmas is not complete without sorrel punch, why not give out recipe a try:

Festive Sorrel Punch

From mulled wine to hot toddys, Christmas wouldn’t be complete without festive drinks, of which Caribbean sorrel punch is undoubtedly one of the most delicious! Made with Tropical Sun Food’s dried sorrel, its unmistakable vibrant magenta colour gives it a Christmassy glow and its tart and tangy flavour perfectly complements the dark rum that warms you up from the inside out. Perfect hot or over ice, served with a slice of Caribbean Christmas Rum Cake!

Happy Skin Kitchen Festive Sorrel Punch Tropical Sun Sorrel.

To learn more about these and other fantastic products please visit www.wanis.com.

That's Food and Drink: The Cake & Bake Show, The UK's First Baking Exhibi...

That's Food and Drink: The Cake & Bake Show, The UK's First Baking Exhibi...: The British are embracing baking like never before, it's become one of our biggest growing trends and to celebrate this, the UK's first baking show!

This will be ideal for Christmas 2012, as it takes place in September, just long enough to learn new great ways to bake Christmas goodies!

mulled wine cupcakes, with Irish Whiskey and chestnut frosting

MAKES 8-10   

Cupcakes

300g plain flour

1 tbsp baking powder

2 tsp cinnamon

175g Kerrygold block butter

150g light soft brown sugar

Finely grated rind of 1 orange

2 eggs

150ml soured cream

150ml mulled wine, room temperature

Irish whiskey and chestnut frosting

200g Kerrygold block butter

100g chestnut puree

450g golden icing sugar

2-3 tbsp Irish whiskey

1.      Preheat the oven to 180 C/350 F/Gas Mark 4. Lightly grease and base line a shallow rectangular baking tin approximately 35 cm x 25cm.  Sift the flour, baking powder and cinnamon together into a bowl.

2.      Using an electric whisk beat the butter, sugar and orange rind together in a bowl until light and fluffy. Beat in the eggs and soured cream.

3.      Alternatively fold in the flour mixture and mulled wine in three additions. Pour the mixture into the prepared tin and bake for 25 minutes until golden and cooked through. Cool for 5 minutes in the tin before turning out onto a wire rack to cool completely.

4.      To make the frosting, Beat the butter and chestnut puree together in a bowl using an electric whisk. Gradually beat in the sugar then the whiskey.

5.      Using a plain pastry cutter slightly smaller than the top of the jars, cut out circles from the cooled cake. Carefully fit a layer of cake in the base of each jar. Fill a piping bag fitted with a small star nozzle with the frosting and pipe a layer over the cake. Top with another circle of cake, pushing down to fit snugly. Pipe a rosette of frosting on top of each cake and secure the lid to the jar. Tie each with a ribbon before serving.

This recipe was made using Kerrygold butter, for more information on Kerrygold and some delicious recipe ideas, visit www.facebook.com/KerrygoldUK