DECEMBER

Hello!

Well it’s only bloody Christmas isn’t it! It’s hard to believe it’s actually December. This month’s newsletter brings you a recipe to use up all that panettone that seems to linger around for a little too long. But if it’s presents you’re in need of, take a look at these too! 

This month, make the most of clementines and cranberries. Quince too! Before it goes! Obviously we can’t talk about December produce without mentioning the optimum Christmas sides; sprouts and parsnips.

A massive thank you to everyone that bought from the online shop this Black Friday, with 25% of the profits going to Hackney Food Bank - we donated £103.62! I’ll be at the Benk&Bo Christmas Makers Market this weekend so come down, say hi and drink some mulled wine with me! 

Have a wonderful Christmas, see you next year.

Big love, Emma x

Panettone Bread and Butter Pudding

Panettone feels like something that lingers around the house for just a little too long at Christmas - this pudding makes perfect use of the slightly stale bread. The bay custard is a really great way to mellow out the sweetness, as well as giving it a really great taste. I’ve opted for sherry as my booze of choice (it’s not the festive season without a little sherry!) but you could use whatever alcohol you like… find it here.

Serves 6

Ingredients:
350g panettone, cut into 1.5cm slices
50g butter (plus extra for greasing)
85g raisins
50ml sherry (optional)

250ml double cream
250ml whole milk
40g caster sugar
3 egg yolks
3 fresh bay leaves
50g demerara sugar 

Method:

1. Preheat oven to 170ºC fan and grease a baking dish (roughly 21x26cm) with butter.

2. Add the raisins and sherry - or alcohol of choice - to a small pan and bring to the boil. Take off the heat and cover the pan with a lid. Leave to one side and allow the raisins to absorb the liquid.

3. Spread the panettone slices with butter, I find 50g is enough to cover them all, however feel free to use a little more if needed - it is Christmas after all!

4. To make the custard add the cream, milk, half the caster sugar (20g) and bay leaves to a medium sized pan. Heat gently.

5. Meanwhile, lightly whisk the yolks and the remaining 20g of caster sugar in a heatproof bowl.

6. When the milk is steaming - but not boiling, remove from the heat and slowly pour about ⅔ of it over the yolks, whisking constantly. When the mixture is combined, pour it back into the pan, over the remaining milk. Stir over a low heat for 3 - 5 minutes until the custard is smooth and thick enough to coat the back of a spoon. Remove the bay leaves and discard.

7. Assemble your pudding by layering the buttered panettone with the booze-soaked raisins. Pour over the custard - ensuring all bread is coated. Finally, sprinkle with the Demerara sugar and bake in the oven for 35 minutes until it’s golden and the edges are crispy.

8. Serve immediately with cream.

Books about food…

Whether you’re buying the cook in your life a little something to put under the tree, or in fact gifting yourself a little present. Here are my top 5 picks…

• The Flavour Thesaurus - Niki Segnit. This is a book I pick up at least once a week. 
  

• Blood, Bones and Butter - Gabrielle Hamilton. Currently about one sixth of the way through this. Already falls into ‘would recommend’ category.

• The Christmas Chronicles - Nigel Slater. Written like many of Slaters others; in diary format. I turn to this book each year on the 1st of November and endeavour to read the corresponding entry each day through to the end of January. It’s yet to happen. 

• Crave - Ed Smith. This is one of my favourite books to have come out in the last year. Recipes filed into categories by flavour profiles allowing you to find exactly what you (as the name might suggest) crave. Cooking for your mood is exactly how cooking should be. 

• The Female Chef - Clare Finney. This one is on my Christmas list this year. 30 incredible women shaking up the British food scene. 

Here are some of my favourite Instagrams from the last month. This seasonal citrus beauty from Cristina. A very incredible table by Marcelo Rodrigues, captured by Ethan Bucher. This focaccia from Jo Jackson, I would like to eat this every meal of every day please. 

I’ll be at the Benk&Bo Christmas Makers Market this Saturday - joined by some of the best independents around. Pop down, say hello and drink some mulled wine! Christmas shopping has never looked so appealing…