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Christmas Cake, Wensleydale and Honeycomb Skewers
Pairing a crumbly white cheese such as Wensleydale with deep rich fruit cake is a classic Christmas tradition in Yorkshire. This easy-to-make canapé is not to be missed! Lancashire cheese also works very well.
Makes 20–25 canapés
Hands-on time: 15 minutes
Cooking time: about 5 minutes.
25g (1oz) butter
200g (7oz) un-iced Christmas cake, cut into 20–25 bite-sized cubes
200g (7oz) raw cut honeycomb, cut into 20–25 bite-sized cubes
200g (7oz) Wensleydale cheese, cut into 20–25 bite-sized cubes
Pinch of sea salt flakes, to serve
Per canapé (if serving 25) 92 cals, 2g protein, 5g fat (3g saturates), 10g carbs (9g total sugars), 0g fibre
1. Melt the butter in a large frying pan over a medium heat. Once it starts to foam, add the cubes of Christmas cake and cook for about 5 minutes, turning regularly. Remove from the heat.
2. Thread a cube of honeycomb on to a small skewer, followed by a cube of Wensleydale and, finally, a cube of fried Christmas cake.
3. Transfer to a large platter, sprinkle with a little sea salt and serve.
If you can’t find raw cut honeycomb, this would work with a drizzle of floral-scented honey instead.
These yummy little treats are delicious on their own – or serve them with jam or the chocolate dipping sauce, opposite.
Makes 32 doughnuts
Hands-on time: 25 minutes, plus rising
Cooking time: about 15 minutes
250g (9oz) plain flour, plus extra to dust
7g sachet fast-action dried yeast
100g (3½oz) caster sugar
100ml (3½fl oz) milk
25g (1oz) butter
1 egg
Oil, to grease
Sunflower oil, to deep-fry
½ tsp ground cinnamon
Per doughnut 69 cals, 1g protein, 3g fat (1g saturates), 9g carbs (3g total sugars), 0g fibre
1. Put the flour, yeast and half the sugar into a large bowl. Heat the milk and butter in a small pan until just warm. Tip into a jug and beat in the egg. Working quickly, pour the liquid into the flour mixture and stir to make soft dough. Tip on to a lightly floured work surface and knead for 5 minutes until smooth and elastic. Return the dough to the bowl, cover with clingfilm and leave to rise in a warm place for 30–40 minutes.
2. When the dough is ready, tip on to a floured work surface. Divide into 32 pieces and roll each into a ball (cover with a clean tea towel any dough you’re not working with to ensure it doesn’t dry out). Line two baking sheets with baking parchment and put the balls on the sheets (at least 5cm/2in apart), cover loosely with oiled clingfilm and leave to rise in a warm place for 10 minutes.
3. Meanwhile, fill a large saucepan one-third full with sunflower oil and heat to 150°C using a cooking thermometer. Fry the doughnuts in batches of eight until deep golden brown, 3–4 minutes per batch, turning halfway through the cooking time. Use a slotted spoon to lift out the doughnuts on to kitchen paper to drain for a few minutes.
4. Mix the remaining caster sugar with the cinnamon and tip on to a plate. Roll the doughnuts in the cinnamon sugar and serve with jam or chocolate sauce (see here) for dipping, if you like.
Fry and dust your doughnuts up to a day ahead and store in an airtight container. To serve, transfer the doughnuts to a baking sheet and wrap the whole sheet well in foil. Reheat in the oven, preheated to 180°C (160°C fan) mark 4, for 10 minutes. Re-dust in a little cinnamon sugar, if needed.
Rather than spending hours dipping and coating pretzels, set out the ingredients and let your guests do the work themselves.
Makes plenty!
Hands-on time: 5 minutes
Cooking time: about 5 minutes
150g (5oz) dark chocolate, at least 70% cocoa solids, broken into pieces
75ml (3fl oz) milk
75g (3oz) caster sugar
TO SERVE
Pretzels
Sugar sprinkles
Per dipped pretzel 24 cals, 1g protein, 1g fat (0g saturates), 4g carbs (2g total sugars), 0g fibre
1. Melt the chocolate, milk and sugar together in a small pan over a medium heat, stirring frequently, then bring to the boil and allow to bubble for 30 seconds. Pour the sauce into a small serving bowl.
2. Serve the warm chocolate sauce alongside a bowl of pretzels and a small bowl of sprinkles for dipping.
Make the chocolate sauce up to a week ahead, allow to cool, then cover and chill. To serve, microwave the sauce at medium heat for 30 seconds, stir and repeat for another 30 seconds or until it reaches the desired consistency. Complete the recipe.
Baked Tunworth with Roasted Grapes and Crostini
British Tunworth (made in Hampshire) is our go-to cheese for this indulgent canapé. To make this suitable for vegetarians, use a vegetarian Camembert instead.
Serves 8
Hands-on time: 25 minutes, plus marinating
Cooking time: about 35 minutes
1 garlic clove, thinly sliced
Small handful fresh sage leaves
6 tbsp extra-virgin olive oil
800g (1lb 12oz) seedless red or black grapes, on the vine
2 tbsp white balsamic vinegar (or white wine vinegar)
1 tbsp runny honey
Sea salt flakes
250g