CHOCOLATE WALNUT FUDGE Grandma finds fudge too sweet, but Lucy and the other grandchildren love every sticky bite. Just making this recipe is as much fun as eating it, with a sugar thermometer involved and Grandma on watch to supervise the proceedings. Makes 2 lb/1 kg fudge 3 cups/600 g sugar 1 cup/250 ml milk
CHOCOLATE SNOWBALL Snow never falls in Simon’s southern comer of France, so in winter we substitute this tall chocolate mold which with a stretch of the imagination looks like a snowball as it is completely coated with whipped cream. Serves 8-10 ½ lb/250 g dark chocolate, chopped ¾ cup/175 ml strong black coffee 1 cup/250
JUSTINE’S SHORTBREAD STARS My room-mate Justine comes from Edinburgh, hence her mastery of these glittering shortbread stars. At Christmas she makes the stars round, brushing them after baking with a thin icing of confectioners’ sugar and water flavored with cinnamon. Makes about 12 stars 1 cup/250 g unsalted butter 1/2 cup/125 g sugar 3 cups/390
FRESH FRUIT MINCE PIES Fresh apples and grapes add a refreshing crunch to the traditional mincemeat mix of dried fruits. Grandma assembles most of the mincemeat a month or two ahead so it can mellow alongside the Christmas cake, adding the fresh fruit just before baking. She usually serves the pies hot for lunch or
AUNT LOUIE’S YULE BREAD Grandma loves Yule bread for breakfast, toasted or plain and spread with butter, though in its native Yorkshire it is served for afternoon tea. This is another recipe traditionally kneaded by hand as a warm touch helps the yeast rise! This large loaf serves 8 1½ cups/375 ml water 2/3 cup/90
CHRISTMAS CAKE For more than 50 years, every year since Grandma was married, she has made a Christmas Cake, baking it at least a year ahead. Traditionally the cake batter is beaten by hand, and everyone in the house, even Grandpa, would stir once or twice to bring luck to the coming year. As the