I think we can all agree that the run-up to Christmas is the best part of the Holidays. The lights in all the houses, Mariah Carey being played on repeat and best of all the smell of your granny’s kitchen.
I feel spoiled as my gran is the typical Scottish granny, as, in the months leading up to December, she’s like an athlete in training. You better believe the shops know when my gran arrives list in hand and this five-foot of a woman is on a mission storms straight to the baking aisle.
The house always smells amazing if I could live in my gran’s oven I would. The smells of cinnamon, sugar, butter ( and I mean a whole lot of butter) and ginger. It’s like my own personal heaven.
Now my gran could give Greggs a run for their money with all the amazing treats she bakes up, but her best in my opinion is her dumpling loaf. The mix of spices and fruits, I’m surprised Yankee hasn’t made a candle of it yet because it’s so homely and comforting and I must admit I am guilty of eating it before my Christmas dinner it’s that good. Now I am strongly against fruit in cakes but this is the expectation.
260g Dried fruit
1 Teaspoon Baking soda
1 Teaspoon Cinnamon
1 Teaspoon Mixed spice
Half a Teaspoon Ginger
- Pre heat oven at 160C/ Gas mark 3
- Melt margarine and sugar in a pot over a medium heat and set aside to cool once fully melted.
- Then sieve all your dry ingredients into the pot and add a egg, mix well if your mixture too dry add a splash of milk; to achieve a dropping consistency
- Place the mixture into a two pound loaf tin and bake for an hour to an hour and 15 mintues
- Best serve with butter or a scoop of vanilla ice cream
Featured Image Credit: Pinterest