Barbora Stiess
DEVILLED EGG KITCHEN ACADEMY, BRISTOL
Making presents for friends and family is very rewarding. They might be a little more time consuming but you can really tailor each gift to suit every individual. The Devilled Egg Kitchen Academy has put together three recipes. The caramels will cover all the friends with a sweet tooth, the egg nog is a delicious tipple to be enjoyed with family on Christmas Eve and of course the home made tree decorations (that are also tasty).
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1 litre of full fat milk 6 eggs 50g soft light brown sugar 1 vanilla pod, split and seeds scraped out
200ml brandy
Pop the milk, eggs, sugar, vanilla pod and seeds into a pan and bring slowly to a simmer and cook until the mixture. coats the back of a spoon, take off the heat and add the brandy.
You can serve immediately or pour into bottles and chill.
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SOFT CARAMELS
4 tbsps butter, cut into pieces 140g double cream 1 1
/2 tbsp water
4 tbsp light corn syrup 110g sugar
1 Combine the butter and cream in a pan and gently heat through until the butter has melted.
2 In a pan- combine water, corn syrup and sugar, stir.
3 Heat on a medium heat until mixture boils, cover with a pan for a few minutes (to dissolve any sugar on the sides of the pan).
4 Cook until the mixture reaches 1600
5 Pour the cream and butter mixture in- gradually, stir to incorporate
6 Cook until mixture reaches 1380 (soft nougat).
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7 Pour into an oiled loaf pan, lined with an oiled parchment paper.
8 Cool, uncovered at room temperature (about 4 hours), if it is still too soft to handle, chill in the fridge or freeze for eating later.
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(should be light golden brown around the edges).
STAINED GLASS BISCUITS'
250g butter, at room temperature 140g golden caster sugar 2 tsp vanilla extract 1 tsp ground cinnamon 1 egg yolk 300g plain flour 1 pinch of salt Boiled Sweets
1 Combine the butter and sugar in a bowl and whisk until light and fluffy.
2 Add the egg yolk and vanilla and mix.
3 Add the flour, salt and cinnamon and bring together to form a dough. 4 Roll out to the thickness of a £1 coin
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