Primrose Bakery Christmas
Format: PDF / Kindle (mobi) / ePub
A lavish Christmas cookbook from the Primrose Bakery, full of scrumptious seasonal treats.
Christmas time is all about tradition, from the songs we sing to the food we eat, but, from mince pies to Christmas pudding, the food of Christmas could always benefit from extra help to make it shine just a little bit brighter.
The Primrose Bakery has been bringing an extra bit of twinkle to their Christmas baking for over a decade and in this book reveal their unique twists and exciting reinventions of traditional Christmas treats, as well as all-new recipes to breathe fresh life into your festive baking repertoire.
The chapters feature over 100 delicious recipes for seasonal cupcakes, impressive wintry celebration cakes and stunning dessert centerpieces, as well as charming biscuits, cinnamon-scented loaves, indulgent bars and brownies and wonderfully personal edible gifts. Step-by-step sequences reveal the secrets behind assembling a perfect layer cake, building a magnificent gingerbread house from scratch and rolling a perfect festive Yule log, and, in true Primrose Bakery-style, the recipes are all easy to follow for wonderful results at home.
From warming Eggnog Cupcakes and decorative and delicious Popcorn Baubles to a lavish Christmas Pavlova Wreath or decadent Christmas Pudding Cake with Mulled Wine Icing, this book offers wonderfully festive recipes to make your Christmas baking a triumph.
serving 6–8 people SPONGE 85g self-raising flour 4 large eggs, separated 75g golden caster sugar Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a Swiss roll tin (25 × 38cm) and line with parchment paper. Sift the flour into a bowl and set aside. Using an electric hand mixer, beat the egg yolks and sugar together in another bowl until pale and thick and resembling ribbons when you lift the mixers out. Sift the flour again on to the top of the egg yolk mixture. Fold in
of pecan brittle lengthways along the loaf. The remaining salted caramel sauce can be served with the cake. Sticky Toffee Loaf The craze for red velvet cakes and cupcakes doesn’t seem to be waning, so we made a loaf version of our popular natural red velvet cupcakes. The colours of this loaf are in fact quite Christmassy. One word of caution: our version of red velvet sponge does have a more earthy, natural taste than classic red velvet cake, as we felt very strongly about not using a huge
microwave or in a heatproof bowl over a pan of simmering water on the hob. Keep warm and set aside. Put the butter, sugar, eggs and vanilla in a bowl and beat on a medium/high speed for 4–5 minutes, until pale, light and fluffy. Pour in the melted chocolate and beat on a low speed until combined. Add the flour and salt and beat on a low speed until just combined. Pour in the buttermilk and the natural red food colouring and beat on a low speed until well combined. Add the beetroot purée to the
teaspoon bicarbonate of soda a handful of flaked almonds, to sprinkle Preheat the oven to 180°C/160°C (fan)/gas mark 4. Lightly grease a deep 20cm cake tin and line it with parchment paper. Using an electric hand mixer, in a bowl, beat the egg yolks, vegetable oil, honey and vanilla extract on a medium/high speed until pale and fluffy. Fold in the ground almonds, salt and bicarbonate of soda, using a spatula. In a clean bowl, whisk the egg whites until they form stiff peaks. Fold the egg
Roof panels: 18 × 12.5cm rectangle Front/back panel: 15 × 23cm rectangle, folding down the top 2 corners to meet in the middle and create a central point TO PREPARE THE HOUSE Preheat the oven to 180°C/160°C (fan)/gas mark 4. Divide the gingerbread dough into 6 equal portions. Roll each piece out on a sheet of baking parchment to 7mm thick. Using the templates as a guide, cut out the sections for the roof, sides, front and back of the house – any left-over trimmings can be used to make