Be naughty, you can get away with it now...
Christmas Pudding Rum Balls
CHRISTMAS is the one time of year when we don’t have to feel guilty for stuffing our faces with sweet treats. But for Martha Swift, co-founder and now sole owner of Primrose Bakery, which she set up more than a decade ago, sugary indulgence takes place every single day.
“I have a very sweet tooth,” she says with a twinkle in her eye. “Perhaps it’s no surprise I ended up starting Primrose Bakery, being able to make and try cupcakes, cakes, biscuits and many other things all day long.
“Around Christmas, my shops are decorated with lots of festive decorations, both edible and non-edible, including our cute, decorated gingerbread sausage dogs, in honour of my sausage dog Charlie, who’s sort of the bakery mascot and pops up in our shops and books.”
Swift’s new book - the bakery’s fourth publication - is bursting with delicious eats for the festive season. From sickly sweet but ubertempting cupcakes, to delicious desserts and showstoppers Mary Berry would be proud of.
“It was a pleasure to write Primrose Bakery Christmas,” says the 45-year-old mum of two. “I hope the recipes are both pleasurable and straightforward to make at home, and also for all of us at the bakery, to make and sell in the two shops. There’s always a great atmosphere in the lead up to Christmas, and everyone seems a little bit more excited and happy than usual.
“I’m not a huge lover of the classic Christmas desserts, but I really love chocolate, so my Christmas Day always features a lot! I’ll be making a Dark Chocolate
nd Fresh Mint Truffle Tart for my mum and I, and then perhaps the Oreo Chocolate Chip Cookies for y two daughters,” she adds. “In honour of the clementines at were always in the toe of my hristmas stocking, the Clementine ake With Greek Yoghurt Icing ould make a delicious dessert for pre-Christmas dinner party. “All I can say is hurry up hristmas, so I can start making nd eating all these things!”
Tempted? Try this from Primrose akery Christmas recipe at home...
200g dark chocolate (70% cocoa
solids), broken into small pieces 175ml double cream 5tbsp rum Cocoa, finely crushed nuts, or
sprinkles, to finish Sugar holly decorations or real
holly, to decorate
Cover a baking tray tightly with two
layers of cling film. Tip the chocolate into a bowl. Put the cream in a pan and bring to the boil, but only just, then pour over the chocolate and stir until it has melted. Add the rum and mix it in. Allow the mixture to cool at room temperature until set. Using a melon baller or teaspoon, divide the mixture into 12 portions. Dust your hands with icing sugar, to stop the mixture sticking, and roll the pieces into balls. Roll them in the sifted cocoa, crushed nuts or sprinkles and place them on the prepared tray. Decorate the rum balls with holly sugar decorations, or real holly, if you wish.
To make a non-alcoholic version, the rum can be substituted with one to two teaspoons of vanilla, peppermint, coconut or orange extract. If you do this, make sure you increase the amount of double cream to make up for the liquid you have lost by not using the rum.
Package these carefully, not allowing them to touch each other - or anything else - too much, and eat soon after preparing and giving. Store any uneaten rum balls in the fridge.