We set guest blogger Ella Tarn, baking wunderkind and the ‘Girl’ of the Girl V Cake blog, a Christmas challenge. How many ways can you shoe horn your fudge fix into the festivities …?
Christmas isn’t all about Fudge, but it’s a good place to start. It can’t get much better than a square (packet) of fudge and a cup (bucket) of tea to blow away those winter cobwebs after a hard day Christmas shopping (and by ‘shopping’ I mean migrating from café to café via the shops, resulting in subsequent panicked late-night internet shopping*).
Turns out it gets even better … I thank you Fudge Kitchen. Those sweet-tooth indulgers at my favourite type of kitchen have a plethora of fudge-related products for you to try in oh (ho ho) so many ways ….
*On that note – the kind folk at Fudge Kitchen are offering 15% off their ‘Mug Of Fudge’ which is quite literally just that – a fudgey alternative to hot chocolate, like liquid gold … but fudge. So skip that overpriced skinny pumpkin-gingerbread-spiced-christmas-hannukah latte and hurry home from your shopping trip to order one of these. Just use the code XMSMUG at checkout until the 15th December.
No sense forestalling the fudge-slaught, so why not kick off with these super-easy fudge-laced Cinnamon Buns for a suitably inappropriate Christmas Day breakfast.
Cinnamon Buns are traditionally made with enriched dough and although a bit time-consuming it is worth the time if you have it. If you can be bothered, this is a great recipe for the dough: http://www.bbc.co.uk/food/recipes/how_to_make_cinnamon_86187.
As we’re all busy with important Christmas-related tasks like watching ‘Chicken Run’ on repeat, however, you can cheat if you like and buy pre-made pastry (I was strapped for time when I last made these and used Jus Rol Puff Pastry for a change with great success).
1. Preheat the oven to 200°C/180°C fan oven. Unroll your pre-bought puff pastry or roll out your pre-made dough onto a lightly floured surface.
2. Combine the butter, sugar and cinnamon and spread over your pastry/dough
3. Roll up the pastry/dough into a long sausage shape.
4. Cut the sausage into roughly 1 inch slices and lie them flat on to a baking sheet (lining it with parchment minimises the mess after as the sugar does tend to stick to the baking sheet).
5. Brush on the egg or milk, whichever you happen to hand and sprinkle with a little more sugar and bake in the oven for about 20mins until golden (follow the baking instructions for enriched dough if using).
6. Once cooled, take a couple of tablespoons of your fudge sauce of choice (I used Butterscotch) and mix with icing sugar, one tablespoon at a time, until it has thickened slightly, or to taste. Drizzle over the buns and enjoy!