Apple and Blackberry In and Out

What a completely miserable yukky day!! It's windy and rainy and not nice at all. Not fit for man nor beast as the Toddster would say . . . a bit depressing wot!

Just the perfect day for a fruity pudding . . . served up all warm and stodgy from the oven.



This is one I found in the Good Granny Cookbook, by Jane Fearnley Wittingstall. This is a favourite book of mine. It's chock full of traditional, family friendly and delicious recipes. Our kind of food.



No pretention. Just plain and simple ingredients presented in a plain and simple way. Tried and true's of a Granny. Wholesome and delicious.



Just the kind of food for a rainy day. Comforting and tasty. This pudding apparently is a Devonshire favourite! That's probably why they recommend Clotted Cream to be served with it.



Mmmm . . . you can't beat a buttery pudding, filled with tart apples and sweet blackberries (my addition) topped with a healthy dollop of rich clotted cream. This was like a little ray of sunshine on a very cloudy and miserable day. It can rain any day it wants to if this is waiting at the end of it all! (ok, maybe not every day.)



*Apple and Blackberry In and Out*
Serves 6
Printable Recipe

Apparently this is a real favourite in Devon when made with just apples. I added Blackberries because they taste good, and they always look so pretty when paired with apples.

8 ounces self raising flour (2 cups)
4 ounces shredded beef suet (1/2 cup. You can use grated ice cold butter instead)
3 Granny Smith apples, peeled, cored and sliced
a large handful of blackberries
1/2 pint of milk (about 1 1/4 cups)

3 TBS Caster Sugar



Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 9 inch round baking dish. Set aside.

Mix the flour, suet and sugar together. Add the apples and enough milk to bring the mixture to a dropping consistency. Fold in the blackberries, gently. Pour the mixture into the prepared tin and then bake until it is brown and crunchy on top (30 to 35 minutes.) Eat warm, spooned out into bowls and topped with dollops of clotted Cream.

Note: If your apples are very tart, you may add a bit more sugar if you wish. 

Another repeat I am afraid, but some things are just so good they bear repeating.  I promise to have something totally NEW for you tomorrow!

Baked Apples with Ginger and Orange and the Flora Pro.ativ Christmas Challenge

I was recently contacted by Flora Pro.activ and asked if I would like to participate in a special  Healthy Christmas recipe challenge.  It's no secret that Christmas is the time of year that we have a tendancy to over indulge . . . what with holiday celebrations and those special foods we like to treat ourselves to at this time.  Winter is a time of canoodling and wanting to stay warm indoors and wanting to indulge ourselves in comfort foods.  The challenge was to show that we can still enjoy delicious comfort foods whilst also taking pro-active steps to help lower your cholesterol and maintain a health heart, and . . .  with that view in mind, they sent me a lovely hamper filled with goodies that would help me to do just that.

 

It really was a  wonderful hamper containing every thing that I would need to  create the recipe included . . . a fab Jamie Oliver mortar and pestle, some delicious honey, preserved ginger, a Christmas Apron, a really nice wooden cutting board . . .



Some lovely baking apples, macadamia nuts, ginger, orange, a beautiful Le Creuset stoneware casserole dish . . . heart shaped of course.  (As was the cutting board)


A tub of Flora pro-active.  Flora pro.activ spread contains plant sterols. Plant sterols have been shown to lower blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease. Consuming 1.5-2.4g of plant sterols per day can lower cholesterol by 7-10% in 2-3 weeks when consumed as part of a healthy diet and lifestyle with sufficient fruit and vegetables.

The Recipe . . .  Baked Apples with Ginger and Orange.  



Cooking apples are very tart.  I had my doubts as to whether this recipe would be sweet enough.  Stuffed with chopped dates and stem ginger . . . which were the only sweet ingredients involved with the exeption of 2 TBS of liquid honey in the topping which you create to spread over top of the baked apples when they are done.



They turned out to be absolutely gorgeous!  The apple was delightfully fluffy and the dates and stem ginger stuffing gave them a lovely flavour  . . . 



The topping of honey, beaten together with some Flora Pro-activ and some finely grated orange zest and powdered gave it just a touch of richness, and a bit of spice that was like the gilding on a quite, quite delicious lily . . .

 

They were absoutely flippin moreisly tasty,  and . . . . if I had not known that they were healthy and low in fat and sugar for myself, I would not have believed it.  They made for some definitely luxuriously feeling eating . . .  truly festive in appearance and in taste.  Worthy of being called a comforting holiday indulgence, but truth be known . . .in eating these you were actually doing your heart a favour rather than a harm.  Who knew healthy eating could be so delicious?  I'm converted!

*Baked Apples with Ginger and Orange*

Serves 2

Printable Recipe

A heart healthy recipe from Flora Pro Active.   It's nice to know that delicious can also be healthy!

2 cooking apples

30g (1 oz) stem ginger, finely chopped

55g (2 oz) ready to eat dates, finely chopped

4 TBS water

To finish:

25g (1 oz) Flora pro.activ
the zest of 1 orange, finely grated

1/4 tsp ground ginger

2 TBS liquid honey 

 

Preheat the oven to 200*C/400*F/ gas mark 6.  Have ready a baking dish.

Using an apple corer, remove the core and pips from each apple.  Carefully score the skin with a sharp knife all around the outside middle of each apple.  Place them into the baking dish.  Mix together the dates and stem ginger.  Stuff the centres of the apples with this mixture.  Add the water to the dish.  Bake in the heated oven for 30 to 35 minutes, until the apples are soft and cooked through.

Blend together the Flora pro.activ, orange zest, ground ginger and honey.   When the apples are ready, spread this mixture over the top of each, dividing it equally and allowing it to melt over the apples.   Delicious!

Normally with something like this we would have been tempted to have some cream or some custard, but my custard loving hubster did not miss it at all, nor did he ask!    I loved that we were eating something healthy, and that I was doing the Toddster a favor to his cholesterol by feeding it to him.



If you would like to take on the Flora Pro-activ challenge hop on over to their recipe page where you can find this recipe plus many more for you to enjoy!  (They have some truly lovely recipes, so DO check it out!)

Here are some easy to follow top tips  from Tanya Footman, the resident nutritionist at Flora pro.activ to help you maintain a healthy lifestyle.

1. Opt for healthy snacks:  Why not make up your own mix of seeds, nuts and dried fruit for healthy snacking at your fingertips. Or to get in the festive spirit, try roasting nuts for that delicious Christmas aroma.
2. Choose the right meats:  Opt for fish and poultry over fatty meat products.  Or try replacing fatty meats with beans, lentils, fish, and poultry without skin or lean meat.  Turkey is a great lean meat packed with flavour.
3. Get active:  Even every day activities can be turned into moderate exercise.  All that extra housework during the festive period is a great way to keep fit.  Small changes such as taking the stairs instead of the escalator and even hand washing your can can make a difference.
4. Plant Sterols:  Plant sterols are found at low levels in every day foods like vegetable oils, nuts, seeds, grain products, fruit and vegetables.  But to get a significan cholesterol lowering effect include foods with added plant sterols like Flora pro.activ in your diet.
5. Salt:  Eat no more than six grams of salt a day.  Experiment with herbs and spices instead and avoid salty snacks like crisps.  

Many thanks to Sarah and the people at Flora Pro.activ for sending me this lovely hamper and challenging me to get a bit healthier with my holiday cooking!

Vanilla Risotto with Oven Roasted Pears

 

Risotto doesn't always have to be a savory dish.  It can just as easily be a sweet and delious type of  pudding.  Something like this Vanilla Risotto here today.  People can be a little put off and afraid of making risotto . . .fearing that it is a bit too complicate or time consuming, but it really isn't.



It does require constant attention however, but so long as you stay with it and do what the recipe says, you will always be rewarded at the end with something quite silky and delicious, with just a tiny bit of bite.



This risotto is not overly sweet . . . the only sweetening being a bit of honey . . . it's nicely flavoured with vanilla . . . and just a hint of ground cinnamon and ground cardamom.  Warm sweet spices that go so well with both vanilla and pears . . .

 

Oh yes . . . the pears.  Oven roasted until just tender and then peeled . . . the oven roasting bringing out their natural sweetness.   Tender and sweet, sitting in an ocean of that delicious vanilla risotto.  Impressive.  Simple.  Delicious.  What more could a person ask for?

*Vanilla Risotto with Oven Roasted Pears*

Serves 4

Printable Recipe 

A deliciously simple vanilla risotto, sweetened with honey and served with oven roasted fresh pears. 

1 tsp Vanilla paste

(Alternately use 1/2 a vanilla pod)

500 ml of full fat milk (a generous 2 cups)

100ml single cream (scant 1/2 cup)

1 1/2 TBS unsalted butter 

175g of arborio rice (scant 3/4 cup)

2 TBS Orange Liqueur (Grands Marnier or Cointreau)

4 TBS liquid honey

pinch ground cardamon

pinch ground cinnamon

4 firm medium sized pears 

(You may need a bit of additonal milk)

a drizzle of warm honey and a dusting of cinnamon to finish 

Preheat the oven to 200*C/400*F/ gas mark 6.  Place the pears into a baking dish and roast until they are tender without being mushy.  This will take about 20 minutes. 

While the pears are roasting put the vanilla into a saucepan along with the milk and the cream.   Heat just to the boil.  Take off the heat immediately.   Set aside.

Melt the butter in a medium saucepan.  Once it begins to foam add the rice.   Cook, stirring to toast the rice for several minutes.  Add the Orange Liqueur.  Let the rice absorb it.  Begin to add the heated milk/cream mixture, a small ladle full at a time, allowing the rice to absorb most of the milk before adding another ladle full until most of the milk is absorbed and the rice is slightly al dente with a creamy sauce. (You may need additional milk)  This will take about 25 minutes.    Add the honey into it towards the end of the cooking time, along with a pinch each of cardamon and cinnamon.  Taste and adjust as necessary, adding additional honey if need be.


Peel your pears and place one into each of four dessert dishes.  Spoon the  risotto around the pears.  Drizzle with some warm honey and dust with a bit of cinnamon.  Serve immediately.

When you have cherries, make Clafoutis!

I am rather fond of cherries . . . when we lived down South in Kent, during cherry season the roads and byways were filled with local sellers plying their wares . . . fresh English cherries, served up warm in paper bags.   I could never get my fill.  Half of each bag purchased always disappeared in the car on the way home . . . as if by magic.



Normally I would only eat these tasty little babies in season . . . I am a lover of seasonal eating, because usually these types of things really only taste wonderful when they are in season . . . the way they were meant to be eaten.   But when I received the latest and last installment of the  Ultimate Cookbook from the Sunday Times, I couldn't resist one final foray into cherry-indulgence for the year.   The Cherry Clafoutis recipe by Gordon Ramsay (from his book, Sunday Lunch) was screaming my name and I just had to make it.



Over the past three weeks, and finishing this week, The Sunday Times has been  publishing a pull out Ultimate Cookbook as part of the Incredible Edibles Food Series, dedicated to food and dining.   This final week's focus is on the Dinner Party,  and you can get your copy of The Sunday Times Ultimate Cookbook:  Dinner party this weekend, on Sunday the 8th of December, featuring a wonderful variety of the finest and most delicious Dinner Party recipes brought to you by a great ensemble of celebrity chefs and restaurants from  here in the UK.



I love Dinner Parties.  They are the perfect opportunity for you to really bring your culinary and entertaining skills to the forefront!  This lovely little pull out cookery book is filled to overflowing with delicious recipes . . . impossible to resist . . . and for the most part simple to prepare, because as we all know, part of the fun of entertaining is being able to enjoy the evening with your guests in comfort, knowing that you have done your best to plan and provide for them a delicious repast, from beginning to end . . . free from stress and pressure.



You can pick from such tasty delights as Rowley Leigh's Parmesan Custards with Anchovy Toasts and Gizzie Erskine's delicious looking Beef Wellington, which is not as difficult to make as one would imagine!  Each recipe looking more fabulous than the last, it was really difficult for me to choose just one to prepare to show you . . . but I do have a rather sweet tooth and so the Cherry Clafoutis won out!

*Gordon Ramsay's Cherry Clafoutis*

Serves 6

Printable Recipe  

Cherry.  Clafoutis.   Need I say more?  A fundamental classic, done well.  Adapted from Gordon Ramsay's recipe in his book Sunday Lunch.  

50g ground almonds (9 1/2 TBS)

15g of plain flour (2 1/2 TBS)

pinch of fine sea salt

100g caster sugar (1/2 cup)

2 large free range eggs

3 large free range egg yolks

250ml of double cream (1 cup plus 4 TBS)

unsalted butter to grease

icing sugar to dust

300g fresh cherries, washed and pitted (about 2/3 pound)  

Whisk the ground almonds, flour, salt and sugar together in a large bowl.  Make a hollow in the centre of the mixture.   Whisk together the eggs, egg yolks and cream.  Pour this mixture into the hollow in the dry mixture.  Whisk together until the batter is smooth.    Transfer the batter to a jug, cover and allow to rest in the refrigerator for an hour or so, or overnight.    

Preheat the oven to 190*C/375*F/ gas mark 5.  Butter four individual oven dishes, or one large shallow oven dish, really well.   Dust the base and sides with icing sugar.   Scatter the prepared cherries amongst the dishes, dividing them equally.   Give the chilled batter a stir, and then pour it over the cherries in the dish(es).  Stand the dish(es) on a baking sheet and bake in the preheated oven for 20 to 30 minutes, until golden brown and risen.  Check to be sure the clafoutis have set in the middle.  If they haven't, then bake them for an additonal five minutes.   Allow to stand for 5 to 10 minutes before adding a dusting of icing sugar and serving warm. 

Don't forget to pick up your copy of The Sunday Times Ultimate Cookbook:  Dinner |Parties this weekend, on Sunday the 8th of December 2013, the final installment in a four-part series.  Featuring a selection of the finest recipes of the celebrity chef era.  The Ultimate Cookbook is part of  The Incredible Edibles Food Series dedicated to food and dining.  Many thanks to The Times for allowing me to participate in presenting this fabulous series to you.

Visit thesundaytimes.co.uk to subscribe and to find out more details about exclusive Times + chef events hosted at some of the country's best restaurants.

Chocolate Sauced Banana Brioche Buns

    

If any of you have been reading my blog for very long you will know by now that I am rather lazy when it comes to cooking.  Not that I am not capable of doing complicated and labor intensive recipes.  I am more than capable . . . but if I can find a quick and easy way of doing something and have it come out top delish, then I am all for it!    

I was watching food tv the other day  while I was dusting, as you do (doesn't everyone??) and I just caught the end of this recipe that a guy (don't even know his hame) was making and it looked simple and easy.  I kind of caught the grasp of what he was/had done and I could remember certain elements and so I kind of threw them together and this is what I came up with.  

I love brioche . . . those sweet, soft butter buns . . . so good with a nice hot drink, or warmed and spread with butter and ham . . . or nutella.   (Don't judge me!)  This recipe used those lovely little finger brioche, along with bananas caramelized under a grill.  

You slip the caramelized bananas into that sweet buttery bun, and then slather it with a rich chocolate sauce, top with toasted almonds and dust with  some icing sugar.   Easy peasy.  

Nobody has to know how quick and easy it was.  It can be our little secret.  I reckon the only way this could get better would be if you added a caramel sauce and some chopped marachino cherries.  Sounds like a banana split to me!

*Chocolate Sauced Banana Brioche Buns*
Makes 4 servings

Printable Recipe  

A quick simple dessert that will have your family licking their chops! 

For the Chocolate Sauce:
4 ounces good quality unsweetened chocolate
190g granulated sugar (1 cup )
pinch salt
1 TBS butter
230ml single cream (1 cup)
1/2 tsp vanilla extract 

you will also need:

2 small bananas

3 TBS golden Caster Sugar

4 brioche finger rolls

1 rounded TBS of toasted flaked almonds

Icing sugar to dust

Vanilla ice cream or whipped cream to serve 

First make the chocolate sauce.  Place the chocolate in the top of a double boiler, over simmering water. (Or a bowl that will fit over a saucepan without the bottom touching the simmering water underneath)  Melt slowly, stirring occasionally.  Once the chocolate has melted place the top of the double boiler directly on the burner, over low heat, and whisk in the sugar, butter, salt and single cream.  Cook and whisk to combine and melt the butter.  Increase the heat to medium and cook for a further 4 minutes or so (without allowing the mixture to boil) until the sauce thickens.  Remove from the heat and whisk in the vanilla. Keep warm. 

Preheat the grill to high.  Peel the bananas and cut in half lengthwise.  Place them onto a lined baking sheet. Sprinkle evenly with the caster sugar.  Pop under the grill and grill them until the sugar melts and begins to caramelize. Keep an eye on them as it won't take very long.  You don't want the bananas cooked, just glazed.  While this is happening, warm the brioche in a hot oven. 

Take four dessert plates.  Top each with a warm brioche which you have sliced down the middle almost all the way through.  Place a glazed banana in the centre of each.  Drizzle with some chocolate sauce and toss some flaked almonds over each.  Dust with icing sugar.  Serve immediately with either a dollop of whipped cream on top or a scoop of ice cream.  You can pour more chocolate sauce over the ice cream if you wish. 

Note - This will make a lot of chocolate sauce, but no worries as it keeps well in the fridge.  Just reheat gently to use.

Pumpkin Crumb Pie

 

The Toddster and I had a pretty in depth conversation the other night about pumpkin.  He thought pumpkin was a very bland recipe.   I had made a delicious pumpkin pie for dessert when we had the missionary elders over and we were talking about pumpkin.

He hadn't realized that the pumpkins which are normally used for pumpkin pies are the smaller sugar pumpkin variety.  I know some people use the larger ones and that's ok . . . but if you want a really great pumpkin pie you want to use a sugar pumpkin.  They are lovely and sweet, and I don't think you could call them bland at all!



I have always found the larger pumpkins to be lacking in flavour in comparison and their texture is not quite the same.  I do like them roasted though . . . as with any of the autumn vegetables, roasting brings out a lot of the natural sweetness.  I just roast them with a bit of olive oil, salt, pepper and garlic.



Anyhoo . . . this pie I am showing you here today went down a real treat with the missionaries (and with the Toddster),  It's a bit different than your usual pumpkin pie in that it has an oatmeal cookie crust and a buttery crumble topping.



It's nicely spiced and that buttery cookie crust is to die for.   I guess it is somewhat like an  big fat round oatmeal cookie stuffed with spicy creamy pumpkin . . .  and what's not to like about that???

 

It is absolutely stunning cut into wedges and served with a nice dollop of lightly sweetened whipped double cream on top . . . or served still slightly warm, topped with a scoop of vanilla ice cream . . . and yes, lashings of custard would go down a real treat as well.  I hope you will give it a try and when you do you will come back and tell me how much you enjoyed it!  Coz I just know you will.  It's a cert!

 

*Pumpkin Crumb Pie*

Serves 6

Printable Recipe 

Something a little bit different.  It smells gorgeous when it is baking!  Tastes even better if possible.  We like this more than ordinary pumpkin pie.

175g of plain flour (1 1/4 cups)

100g of old fashioned oats (1 1/4 cups)

1/2 tsp salt

1/2 tsp bicarbonate of soda

95g of granulated sugar (1/2 cup)

100g soft light brown sugar (1/2 cup packed)

172g unsalted butter, melted (3/4 cup)

1 tsp pure vanilla extract

For the filling:

50g of granulated sugar (1/4 cup)

50g of soft light brown sugar (1/4 cup packed)

1 tsp ground cinnamon

1/2 tsp freshly grated nutmeg

1/4 tsp ground ginger

pinch ground cloves

1/4 tsp salt

1 large free range egg

1 large free range egg yolk

1/2 tsp pure vanilla extract
85ml evaporated milk or single cream (1/3 cup)

225g of pureed pumpkin (1 1/4 cups)  

Preheat the oven to 180*C/350*F/ gas mark 4.  Have ready a nine inch round deep pie tin.  (alternately you can use an 8 inch square pan)

Whisk the flour, oats, salt and bicarbonate of soda together in a bowl.   Tip in both sugars and rub together a bit with your fingers so that no lumps remain.   Whisk the melted butter and vanilla together and then stir this into the flour mixture, mixing well with a fork.   Measure half of it out and press into the pie tin, going partially up the sides.   Bake in the preheated oven for 15 minutes.

While the bottom crust is baking, whisk together all of the filling ingredients until smooth.  Remove the bottom crust from the oven and pour this mixture over top.  Return to the oven and bake for 15 minutes. 

Remove from the oven and crumble the remaining crumb mixture evenly over top, breaking it into small bits.  Return to the oven and bake for 20 to 25 minutes longer, until the crust is golden on top and the centre jiggles slightly.  Allow to stand at room temperature for an hour, after which you can chill it in the refrigerator for one hour or longer.    Cut into wedges and serve with whipped cream and a light dusting of cinnamon.  Alternately you can serve it warm like a crumble, spooned out with some vanilla ice cream or lashings of custard.   Delicious!

Note:  If you bake in an 8 inch square pan you can cut into squares to serve and you will get approximately 4 decent sized servings, or 8 smaller ones..

Pear and Apple Spice Cake

   

This is a lovely cake that I always used to make using just apples.   They almost melt into the cake, making it beautifully moist.   The other day I had some pears that I wanted to use as well, and so I used half pears and half apples with the most delightful results!!    

I kicked up the spice a bit.  Normally I use only cinnamon, but pears go so very well with cardamom . . . and nutmeg is a warm spice that goes well with most fruits, and so I added some of each of those.

 

WHAT A BEAUTIFUL CAKE.  No, not to look at, it's actually kind of ugly to look at, but flavour-wise, this cake cannot be beat.  It's just gorgeous!    

I added some toasted walnut pieces for a bit of crunch.  I do like a cake that is interesting and has different bits in it, don't you???  But fear not, if nuts are not your thing, you can easily leave them out, no problem.  Likewise the sultanas.    

I had some caramel sauce left from the  other day when I made those pumpkin fritters.  A bit of that warmed up and spooned over top went down a real treat.  It was absolutely perfect with this cake.  It almost tasted like a candy apple cake then . . .   

Of course, vanilla ice cream would go very well also . . . or custard, for what is icecream but frozen custard anyways.  Oh heck, why not go whole hog and have clotted cream.  Now that would be fantabulous!

*Pear and Apple Spice Cake*

Makes one large tube cake  

Moist and spicy and stogged full of fruit, raisins and nuts.  Delicious served warm with some caramel sauce.  Feel free to leave out the raisins and nuts if you don't like them.

420g of plain flour, plus more for dusting the pan (3 cups)

354ml of vegetable oil (1 1/2 cups)

380g of granulated sugar (2 cups)

3 large free range eggs

1 tsp salt

1 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp freshly grated nutmeg

1 tsp bicarbonate of soda

1 tsp vanilla paste

3 cups of peeled and thinly sliced pears and apples (I used cox's apples and conference pears
from our own trees) (355g)

115g of chopped toasted walnuts (1 cup)

150g of sultana raisins (1 cup)

Preheat the oven to 180*C/350*F/ gas mark 4.  Grease a 9 inch tube pan with some shortening and dust lightly with flour, shaking out any excess.  Set aside.

Sift together the flour, spices, salt and soda.  Set aside.  Put the oil and sugar into a large mixing bowl.   Beat together with an electric mixer, or a stand mixer (using the paddle blade) for five minutes, until thick.  Beat in the eggs, one at a time and continue to beat until creamy.   Stir the dry ingredients into the batter.  Fold in the fruit and nuts.   Spread this batter into the prepared pan, smoothing the top over.   Bake for 1 hour and fifteen minutes, or until a toothpick inserted in the centre comes out clean.

Allow to cool completely in the pan before turning out.   Serve at room temperature with or without ice cream and some caramel sauce, if desired.



Speaking of cakes, it's always nice to have a nice tin to store all of your baked goodies in.  I was recently sent this lovely cake tin from  Rex London.  I fell right in love with it.  This Three Tier Red and Cream Cake Tin has a lovely vintage look which I just adore.

 

Made from sturdy enamel coated tin, all three compartments are ample in size and close air tight to help keep things fresh.  It would make a wonderful Christmas gift for that baker in your life who also adores anything vintage looking.  It sells for £34.95.  Its a beautiful way to keep three separate baked goodies stored properly without taking up a lot of counter space!  It gets a 10 out of 10 from me!  I love the colours and the vintage look of it.



I was also sent this adorable set of 12 Christmas Carnival Mini Loaf  Baking Cases, also from  Rex London. Made from sturdy card and beautifully decorated in a vintage Christmas images they are the perfect size for individual loaves, perfectly sized for gift giving.   I would buy three sets and then bake three different loafs in each set and then present  12 lucky elderly neighbors and friends or singletons with a gift of one of each, wrapped and tied up in a pretty bow for the holidays.   I can't think of one person that would turn that down.



They held up very well in baking without discolouring or going all floppy.  How cute is that?   These are also very reasonably priced at only £1.95 for the set of 12, which I think is great!  They also have alot of other types of baking cases for the holidays as well as a whole array of different items in the Christmas Carnival Design!

Many thanks to  Rex London for sending me these!!  I highly recommend both!

Note:  Although I was sent these to try, any and all opinions are my own.