Make a good impression with a delicious, homemade gift.
The tissue paper was a delicious mauve and the cellophane surrounding it was the florist's shop, crinkly variety. Inside were mis-shapen chocolate clusters. The dark, plump raisins were just visible against the chocolate. The aroma was overpowering - dark Caribbean rum mixed with cocoa.
In an age when we are all so keen to buy the next new thing, there is a lot to be said for the handmade, homemade edible present. Think of the bottle of wine handed over as you arrive at a party, as compared with the small, elegantly-wrapped present. There is no comparison. It could be something as simple as spiced nuts enriched with Christmas notes of cloves and cinnamon; or, if time allows, you could make chocolate discs topped with real candied fruit, or biscuits in the shape of stars and Christmas trees, decorated with silver or gold.
A smart box or jar makes all the difference to a homemade gift. Collect a few extra sheets of cellophane the next time you buy flowers, and some extra tissue paper when you're shopping; both will come in useful.
This year my top gift is handmade truffles. You can vary the flavours. Try rum, cognac, or PX (Pedro Ximenez) sherry, which has a raisiny flavour, oodles of length and a complex, rounded nuttiness. Use different coloured wrapping, different boxes and the same present is transformed.
CHOCOLATE TRUFFLES
500g good quality chocolate (minimum cocoa solids 70%)
250ml full fat cream
250g unsalted butter
Place the cream and butter in a saucepan and bring it to the boil. Remove from the heat.
If you wish, you can add one to two tablespoons of rum, Cointreau, PX sherry or whiskey, depending on your preference. Whisk the chocolate into the warm cream mixture until it is smooth and melted. Allow to cool and transfer to the fridge for two to three hours until it is set.
Dip a teaspoon or melon baller in hot water and scoop the mixture into small balls. Roll in cocoa powder and set aside to firm up.
PRESERVED CLEMENTINES
1kg small clementines, peeled
600g sugar
4 cinnamon sticks (about 6cm in length)
Brandy
Prick the peeled fruit all over. Combine the sugar and cinnamon with one litre of water and bring to the boil. Slip the clementines into the liquid. Return to the boil, then lower the heat and allow to simmer for one hour, or until the clementines are soft.
Place the fruit in clean jars and reduce the remaining liquid so it is syrupy, but not too bitter. Pour two-thirds brandy, one third liquid into each jar, add a stick of cinnamon and seal. Leave for a fortnight, and then serve with cream.
CHOCOLATE TARTLETTES
Makes about 20
115g bitter-sweet chocolate, broken into pieces
115g unsalted butter
100g caster sugar
1 egg and one extra yolk
1 tbsp brandy
few drops vanilla essence
two tbsp cocoa powder
generous pinch baking powder
pinch salt
mini prebaked pastry tartlette cases
Melt the chocolate in a bowl over gently simmering water. Combine the butter and sugar to form a paste. Add the egg and yolk, along with the vanilla essence and brandy. Beat the chocolate in, followed by the flour, cocoa, baking powder and salt.
Fill the tartlettes with the chocolate mixture and bake at 180 degrees/gas four for 10 minutes, or until set. Allow to cool.
CHRISTMAS TREE BISCUITS
225g plain flour
half tsp salt
half tsp ground cinnamon
quarter tsp nutmeg
pinch ground cloves
110g butter
110g sugar
100g raisins
1 egg
milk
Sieve the flour with the salt and spices, then gently rub the butter in. Add the sugar, raisins and egg, lightly beaten, and enough milk to bind. Don't overwork the dough. Roll the mixture out flat and cut out Christmas tree and star shapes. Lay the shapes on a greased baking tray and bake in a preheated oven, 200 degrees/gas six, for 15-20 minutes, or until they are golden. Transfer to a wire rack and leave to cool.
CRANBERRY MUFFINS
300g plain flour
100g caster sugar
1 tsp baking powder
pinch salt
2 eggs beaten
100g butter, melted
200ml milk
150g cranberries (fresh or frozen) coarsely chopped
Preheat the oven to 200 degrees/gas six. Place 12 muffin papers on an oven-proof tray. Combine the flour, sugar, baking powder and salt in a bowl and whisk in the the eggs, melted butter and milk. Stir in the cranberries. Spoon into the cases and bake for 25 minutes, or until golden and cooked through.
CANTUCCI BISCUITS
Makes about 20
300g ground almonds
50g flaked almonds
340g caster sugar
4 egg whites
30ml amaretto liqueur
Preheat the oven to 170 degrees/gas three. Beat the egg whites until they are firm, and then gently stir in the sugar and almonds. Fold in the amaretto.
Line a shallow baking tin with baking parchment. Using a teaspoon, dab a little of the mixture on to the parchment, allowing three centimetres between each mound so they can expand. Bake for 15-20 minutes or until they are golden. Allow to cool and turn out on to a wire rack.