Christmas is the one time of year when we don’t have to feel guilty for stuffing our faces with sweet treats.
But for Martha Swift, co-founder and now sole owner of Primrose Bakery, sugary indulgence takes place every single day.
“I have a very sweet tooth,” she says with a twinkle in her eye. “Perhaps it’s no surprise I ended up starting Primrose Bakery, being able to make and try cupcakes, cakes, biscuits and many other things all day long.’’
Swift’s new book is bursting with delicious eats for the festive season. From sickly sweet but uber-tempting cupcakes, to delicious desserts and showstoppers Mary Berry would be proud of.
Tempted? Here’s a recipe for you to whip up at home...
CHRISTMAS PUDDING RUM BALLS
(Makes 12-18 balls, depending upon their size)
200g dark chocolate (70 per cent cocoa solids), broken into small pieces
175ml double cream
Cocoa, finely crushed nuts, or sprinkles, to finish
Sugar holly decorations or real holly, to decorate
Cover a baking tray tightly with two layers of cling film.
Tip the chocolate into a bowl. Put the cream in a pan and bring to the boil, but only just, then pour over the chocolate and stir until it has melted. Add the rum and mix it in. Allow the mixture to cool at room temperature until set.
Using a melon baller or teaspoon, divide the mixture into 12 portions. Dust your hands with icing sugar, to stop the mixture sticking, and roll the pieces into balls. Roll them in the sifted cocoa, crushed nuts or sprinkles and place them on the prepared tray.
Decorate the rum balls with holly sugar decorations, or real holly, if you wish.