The “C” Word (Part 1)


Yes, it’s that time of year when the dreaded (or maybe not) “C” word crops up. Christmas. It’s really not long to go and so the preparation begins.

I am not religious and therefore Christmas holds no special relevance for me. However I do like to have certain days in the year which are unlike all the others. Whether new traditions are created, celebrated, new foods made, or it is a day for spontaneity. Life can drag us all down, and to have a few days here and there where your routine is different, you eat different food, and have something to look forward to is a good thing in my book.

So, back to Christmas. I enjoy the tinsel, the glitter, the lights and I love the food. Christmas cake (which will be my part 2 of “The “C” Word” and Christmas mincemeat are the two food items which need to be prepared in advance. Long in advance. And, before you ask, no, I don’t do Christmas pudding. Not in the traditional sense anyway. But watch this space for part 3…….!!

Mince pies are lovely, home-made mince pies are even lovelier, and so, too, I have discovered is home-made mince.


I found a recipe I liked and have only done minor tweaking here. This one is a VERY boozy Christmas mince.

With raisins, currants, cranberries, sultanas, almonds, lemon, Bramley apple, dried candied citrus peel, cinnamon, mixed spice, Demerara and dark muscovado sugars, rum, brandy and Amaretto………..sigh.


Now I just need the willpower to leave it for a few months.


Boozy Banana Bread (aka a work in progress)

I did a post a short while ago about Banana Bread for adults, and have now made a bit of progress with my recipe tweaking.  I have not reached perfection yet however…..

But I think I have now found my go-to recipe, it just needs a few more gentle tweaks. This is really the easiest banana bread recipe, although it is vamped up with chocolate and alcohol in this particular instance.  Since I found I could make it by substituting oil for butter it is just a case of slopping everything together, pouring it into the baking tin (it is a very runny batter) and baking it.  What more could I want? Slop, pour, bake, eat!

I used Jim Beam Maple bourbon, although you can use any whisky, or bourbon, or even rum…..*thinks of further recipe tweaking possibilities*

I didn’t add walnuts this time (I think pecans would be a good option), and instead of dark chocolate I used milk chocolate, and yet somehow it all worked. Give me a few more chances to tweak this and I might have something to be proud of 🙂