This year’s Christmas cake is in the oven – an annual half term job. More than ever this year I feel the need to prepare for a truly memorable Christmas. Nothing fancy – just the simple pleasures of family walks, log fires, books, board games and comfort food. I am a Celtic mother after all.
I used Mary Berry’s Christmas cake recipe this year but substituted honey for treacle, cut out the nuts as some of the family don’t care for them and used my own special mix of dried fruits. The fruit was liberally soaked in brandy for four days prior to cooking (obviously) and will be fed once a week with more brandy until Christmas – if I remember. Sometimes I don’t- but the cake is all the better for getting slowly sozzled.
I enjoy October Half Term more than any other holiday with its colourful Autumn walks, bulb planting and tidying up the garden, store cupboard cooking for Christmas, bonfires and domestic chores. The gutters have been cleared and cleaned, the firewood chopped and stacked, the quince tree mostly harvested, the dresser cleaned and polished with beeswax and the tree surgeon and oven cleaning guru are booked to do their magic over the next few weeks. The latter, I admit is a bit of an indulgence but I treated myself and my still-broken arm. Full time teaching in a new school during a pandemic, all the while without proper use of one arm needs rewarding somehow. A professional oven clean and a vastly expensive bottle of elderberry tincture to ward off the usual school lergi should be just the job.
More about elderberry tincture to follow.