It is official I am a Domestic Goddess

CRANBERRY RELISH
This year I decided I was going to give everyone Christmas hampers instead of actual presents. Honestly that Kirsty allsop sth or other has alot to answer for. This recession driven money saving idea will probably drive me mad (and my husband who has to make hamper boxes. He is a joiner and perfectionist to trade)   However, it is also fun. So far making Sticky Gingerbread, Lemon & Orange Drizzle Friands, Truffles, Cranberry Relish, a Carrot & Almond Relish. The rest I am still planning and will fully address after the 9th December when I have my first big Honey Wild catering event , very posh canapes, some hot food and yummy desserts. I will post the menu shortly. (It includes Seared Scallops with Green Apple Puree & Boudin Noir (bought online as none in our local co-op strangely) . I need to work out how to get Honey Wild labels for everything which I don't have a clue about and next year I plan to dip my toe into the world of farmers markets to hopefully sell some of these products. Early days

Chocolate Fudge Cake

Asked for recipe for this yummy cake on twitter so here it is

175g unsalted butter softened, 175g golden castor sugar, 3 eggs beaten, 3tbsp golden syrup, 40g ground almonds, 175g self raising flour, pinch salt, 40g cocoa powder. For icing: 225g plain chocolate broken up into bits, 55g muscavado sugar, 225 unsalted butter, 5 tbsp evaporated milk, 1/2 tsp vanilla essence. Two 20cm/8 inch  loose bottomed cake tins greased & lined . Gas mark 180c/350F/gas mark 4. I made the cake first then then the icing but either way would do I suppose.
First cream together butter and sugar until fluffy and light, beat in  eggs gradually , stir in syrup and almonds. Sift flour,cocoa & salt then fold into mixture. Add water if required ( I did but often add more egg than asked in the recipe as usually works better for me but did not this time and was pretty dry at this point), you need to get a dropping consistency . Pop in tins and  into  oven for around 30-35 mins until springy to touch or a skewer comes out clean. Leave in tin then remove and cool on a wire rack. For the icing pop chocolate, sugar, butter, evaporated milk & vanilla essence in heavy bottomed saucepan. Heat gently, stirring constantly until melted. Pour into a bowl , cool a bit then pop in fridge for around an hour until spreadable. Sandwich together with half the icing then over the top and sides making little swirls on top for fun. Cake done
We all devoured it for pudding last night . While the actual cake tastes similar to lots of chocolate cakes (yummy), I really like the fudge-like icing. This cake is on the menu for Dec 3rd supper.