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FOOD GIFTS

12 OUTSTANDING RECIPES TO PULL OUT AND KEEP

THE COLLECTOR’S EDITION

Gingerbread house kit, p10

FOR SUNSHINE ADDICTS Grapefruit and brandy marmalade, p12

FOR FRUIT AND NUT CASES Panforte, p14

FOR SERIOUS HOTHEADS, FROM LEFT Chilli oil, extra-hot Bajan chilli sauce, sweet chilli jam, p9

FOR RENAISSANCE LOVERS Mini florentines, p8

FOR SNACK ATTACKS Fennel taralli biscuits, p8

Salted caramel whisky sauce

MAKES ABOUT 500ML. HANDS-ON TIME 25-30 MIN

MAKE AHEAD

Make up to 2 weeks ahead, put into sterilised jars (see p8) and keep covered in the fridge. The sauce can be spread cold from the fridge or warmed as a topping for ice cream or sticky toffee pudding.

GIFT WRAP

Store in vintage glass jars or Kilner jars. Try charity shops or antiques markets (see p16). Lakeland sells Kilner jars.

• 100g butter

• 100g dark soft brown sugar

• 397g tin condensed milk

• 1 vanilla pod, split, seeds scraped

• 75ml double cream

• 4 tbsp whisky

• 1 tsp sea salt flakes

1 Put the butter and sugar in a heavy-based saucepan over a medium heat. When melted, turn up the heat and bring to the boil, then bubble for around 5 minutes until the butter and sugar combine into a smooth sauce.

2 Add the condensed milk and vanilla seeds and bring back to the boil, continuously whisking with a balloon whisk. Continue to boil and whisk for 10-15 minutes until the sauce has thickened and turned a medium golden brown colour.

3 Turn off the heat and whisk in the double cream until fully combined. Stir in the whisky and sea salt. Leave the sauce to cool for at least 10 minutes before pouring into sterilised jars (see p8) and sealing.

PER 100G 390kcals, 20.9g fat (13.2g saturated), 4.2g protein, 41.8g carbs (41.8g sugars), 1.1g salt, no fibre

HOW TO STERILISE JARS & BOTTLES

To sterilise jam jars, bottles and tops (see p16 for where to get glass jars and bottles), wash them in hot soapy water, rinse under the hot tap, then put them straight in a preheated 120°C/100°C fan/gas ½ oven for 10 minutes or until they’re dry. The heat will kill any bacteria in the jars, but make sure you do this just before bottling so the jars/bottles are warm when you fill them. Warming the jars also helps stop the glass from cracking when hot substances are poured into them.

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About Delicious Magazine

Have you ever wanted to make your own Christmas pudding or cake for the big feast? Now you can with the new issue of delicious. It’s got the best recipes for Stir-up Sunday (26 November). Plus you can start planning for the festivities with our freeze-ahead casseroles, food lovers’ gift guide and cook book roundup. If that’s not enough to gladden the heart, Nigel Slater’s autumn classics, Paul Hollywood’s best bakes and a foolproof molten chocolate pud will definitely bring plenty of comfort and joy. Buy your copy today!
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