Seeing as it’s the season of goodwill, I’m giving you a 2 for 1 in this post. A BOGOF from Girl Versus Food! Read on for my two flavoured spirit recipes which make fantastic homemade gifts.
My Shimmering Santa Vodka tastes like Christmas with cranberries, clementine zest and cinnamon. The perfect winter warmer.
My Bramble Gin isn’t strictly festive, but anyone you give this to will think all their Christmases have come at once! It’s inspired by my favourite cocktail; the Bramble and is made with blackberries, lemon zest and vanilla.
You don’t have to use premium spirits to make these but I would recommend steering clear of the cheap and nasty stuff otherwise you will taste it in the finished product.
SHIMMERING SANTA VODKA INGREDIENTS
100g of dried cranberries
1 cinnamon stick
Zest of 5 clementines
1tsp edible gold glitter
BRAMBLE GIN INGREDIENTS
250g of frozen blackberries
Zest of 2 lemons
1 vanilla pod, sliced open
METHOD (same for both recipes)
1. Pour the alcohol into plastic storage container with an airtight lid.
2. Add the rest of the ingredients and put the lid on.
3. Leave for one week, giving it a little shake each day.
4. Pass the mixture through a fine sieve into a jug.
5. Sterilise some pretty bottles, I like the Kilner flip top bottles. To sterilise you can use a dishwasher on a high setting. I don’t have a dishwasher so I washed the bottles with hot soapy water and then covered loosely with tin foil and placed in the oven for 30 mins at 170C
6. Pour into the sterilised bottles and decorate with a ribbon and label.
7. For the shimmering vodka add your edible glitter.
This peanut butter chocolate fudge tastes so good that it almost hurts to give it away, but believe me the recipient will feel very, very special.
I’ve made lots of variants of this fudge recipe which is adapted from Lorraine Pascale’s. Some of my other favourites have been White Chocolate, Baileys, Choc Orange and Real Rum & Raisin. The only limit for flavours is your imagination! It always turns out great and is easier than most fudge recipes as you don’t need to mess about with sugar thermometers. It literally takes twenty minutes from start to finish. In fact, the hardest part is washing up the pan at the end but I’m sure you could bribe someone to do this for you in exchange for a few squares!
70g butter plus extra for greasing
300g soft light brown sugar
125g evaporated milk
2 tbsp smooth peanut butter
300g milk chocolate broken into squares
100g Reese’s peanut butter cups cut into small pieces
1. Put the butter, sugar, peanut butter and evaporated milk in a pan over a low heat. Stir frequently until the butter has melted and the sugar has dissolved.
2. Add the marshmallows and turn the heat up to medium. Let the fudge boil for 5 minutes, stirring once a minute to prevent the mixture sticking to the bottom of the pan.
3. Meanwhile, grease a 20cm square cake tin with butter and line with greaseproof paper.
4. Take the pan off the heat and add the broken up chocolate. Leave for one minute, then stir the mixture well.
5. Stir in most of the chopped Reese’s cups, keeping a couple of handfuls back.
6. Pour the mixture into the prepared tin and scatter over the remainder of the peanut butter cups.
7. Once cooled, transfer to the fridge to set properly. After a few hours you can remove from the tin and cut into squares. You can put the fudge in clear cellophane and tie with a pretty ribbon.