I’m not sure about you but the festive season seemed to swamp me all at once this year! I am a bit envious of those super organised people who have their Christmas shopping and gifts sorted and wrapped by early December. In ideal that seems so lovely and peaceful, however, that’s just not me! I am always waiting on gifts to arrive from online stores on Christmas Eve day! Christmas Eve night seems to have become my official wrapping night where my husband and I sip on mulled wine and a cheese platter to get us through the night of endless wrapping paper and sticky tape. By the end of the night, Santa’s notes to the children on their presents are so brief they read “Luca, love Santa!” 😂 and we give up on wrapping paper and decide the bigger presents just need a bow stuck on it or three pieces of sticky tape is the most any present is getting to hold the paper on. Is this sounding familiar to any of you? Goodness I hope I’m not alone!😳
I had every intention of posting this recipe before Christmas came knocking so promptly and now I find myself finally finishing this very delicious recipe post for you all. On second thought, it’s probably the perfect recipe to use up all those half used ginger and cinnamon spice jars left over from Christmas fruits cakes and puddings. The real reason I came up with this recipe is because I didn’t make a fruit cake in time for Christmas….To be honest, I’ve never made one! But every year I vow that I will be one of those organised traditionalists that have theirs made by September! Yep, I failed at that again! Maybe next year might be my year? 😉 I am sounding so very un-organised, but in all truth, we take it day by day in my house. Organising things in mid chaos is something we have learned to master quite well.
Whilst craving the festive flavours, I have been dying to try out the marshmallow fondant recipe by My Cupcake Addiction. I first saw this being made on ‘The Great British Bake Off’ this year, and it looked so easy and kind of fun to make. This recipe makes loads of fondant but it can easily be kept in the fridge for a couple of months and used for other baked goods. Its tastes so much better than store bought fondant and makes a great play dough when you’re desperate to entertain the kids. The bonus being that they (and you!) can eat it! 😉
Of course you don’t have to use the fondant with this recipe. Next time I think I will make it with a cream cheese butter cream or even served warm with some ice-cream and butterscotch sauce….almost like a sticky pudding.
Wishing you all a wonderful festive season! I am still finishing off leftovers and will be back cooking this week. 😉 I hope you enjoy this recipe! Much Love. xxx
- 120g butter
- 100g honey
- 60g dark brown sugar
- 50g dried dates (pits removed)
- 50g sultanas
- 250g plain flour
- ½ tsp ground cinnamon
- 1 tsp ground ginger
- pinch of salt
- 1 tsp bicarb soda
- 2 large eggs
- 240g milk
- Pre-heat the oven to 180°C and line a cupcake baking tin with cupcake liners.
- Cover the dates in a small bowl of water and leave to soak for 5-10 minutes.
- In a small saucepan, place the butter, honey and sugar and warm over a low heat. While you wait for this to come to a low simmer, in a large bowl sift the flour, ginger, cinnamon, bicarb and the salt.
- Drain the dates and finely chop them and the sultanas. Add the chopped fruits to the butter and sugar mixture and let it simmer gently for a minute before removing it from the heat.
- Beat the eggs and milk till combined and loosened.
- Pour the butter/sugar mixture into the flour and stir till combined. Then mix in the milk and eggs till no clumps of flour are showing.
- Pour the mixture into the lined cupcake tin and bake for 12-15 mins or until a skewer, inserted into the centre of the cake, comes out clean.
Serve these cupcakes with this super easy marshmallow fondant by My Cupcake Addiction, OR my delicious cream cheese buttercream in this recipe OR quite simply serve it warm with vanilla ice-cream….it’s a wonderfully versatile recipe.