Here at The Happy Foodie, we’re of the belief that it’s never too early to start planning for the ultimate Christmas, especially when certain festive treats need time to mature in order to be at their best. Here are five things we’re making now in preparation for the most food-centric day of the year.
A good, rich Christmas cake needs to be made quite some time in advance. With pecan nuts, ground almonds and a generous glug of bourbon, Nigella Lawson’s traditional Christmas cake from the Nigella Christmas cookbook is one of our favourite recipes.
This Christmas pudding recipe from The Great British Bake Off: Winter Kitchen cookbook is rich, dark and packed full of boozy fruits. Make yours at least a month in advance, then let it mature in a cool, dark place until Christmas Day. Don’t forget to make a wish as you stir the pudding mixture.
Take your mince pies to the next level this Christmas, with homemade mincemeat. It’s a preserve that needs to be made well in advance in order to reach peak flavour by Christmas time. In this recipe from Beryl Wood’s Let’s Preserve It, she offers six different variations to choose from.
From the book
Everyone needs a good recipe for a Christmas chutney to eat with cheese. This apple and sultana chutney certainly doesn’t disappoint. Robust and tangy, with a mellow hint of mustard seeds and juicy plump sultanas, it is best eaten after maturing for a few weeks in a cool, dark place.
An essential component in any cheeseboard, quince purée will also make a flavoursome addition to your Boxing Day sandwiches. This recipe from Claudia Roden is perfect in its simplicity.