Primrose Bakery Christmas

Primrose Bakery Christmas

Martha Swift

Language: English

Pages: 248

ISBN: 0224098950

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.



















is used to make a cheesecake, which could be served as a delicious pre-Christmas dessert. Makes one 25cm cake, serving up to 20 CARAMELISED PECANS 20 pecan nut halves 100g white granulated sugar First make the caramelised pecans. Place the pecans close together on a lined baking tray and set aside. Gently heat the sugar in a heavy-based pan on the hob until the sugar has melted and is a pale golden colour. Pour the melted sugar over the pecans, covering them completely. Leave to cool.

work there that they are always cheerful and passionate about their baking. For this book I must give special credit to our former head chef, Lisa Chan, who sadly had to leave the UK in October 2013 to return home to Australia but who has been a vital part of this book and who I hope will be involved in the bakery for many years to come, wherever she may be living. I have been lucky enough to travel to some amazing countries in the last few years and wherever I go I try to find the local cake

first on a low speed until thoroughly combined and then finish with a minute of beating on a high speed. ASSEMBLE extra raisins, to decorate Ice each cupcake with some of the icing and decorate with a couple of raisins, either rum-soaked, plain or chocolate-coated. Rum and Raisin Cupcakes It is hard to imagine a more comforting or English dessert for a winter’s evening than apple crumble and custard, so a cupcake version was inevitable. After an afternoon decorating the Christmas tree or

a low speed until combined. Beat half the sour cream into the batter until it is just mixed through. Repeat the steps until all the flour and sour cream have been added. Spoon the mixture into the muffin cases. Bake for 15–18 minutes, or until an inserted skewer comes out clean. Allow the cupcakes to cool in their tins for about 10 minutes, then place on a wire rack to cool completely. CINNAMON CREAM CHEESE ICING 100g unsalted butter, at room temperature 450g icing sugar 1½ teaspoons ground

for long. ASSEMBLE To assemble the cupcakes, ice them with the marshmallow icing. If you have a cook’s blowtorch (which is actually quite a handy and fun kitchen gadget to have on the odd occasion), flame the icing quickly to give it some colour (almost as if it has been scorched by the campfire). Be careful not to burn the icing. Sprinkle each cupcake with chopped chocolate digestives and serve immediately. S’Mores Cupcakes Maraschino cherries are more commonly used in cocktails or as a

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