‘Tis the season for dinner parties and impromptu visits. It’s therefore smart to have a few treats tucked away for friends and neighbours who might drop in on short notice, not to mention a few quickie recipes on hand in case you’re caught unprepared or you yourself don’t want to arrive empty handed at a party. With those scenarios in mind we’re going to be posting a few solutions between now and Christmas. We’re starting with good one from our friends at Cadeaux Bakery. Sugarplums anyone?

Who doesn’t love buttery shortbread or gingerbread? Vegans and gluten intolerant people, that’s who. So be a dear and have something on hand that is more festive than a handful of nuts. What would that be, you ask? Sugarplums! Slavita and Ellie at Cadeaux have them dialled. Sugarplums make everyone happy!

Sugarplums

Yield: 26 pc at 25 g each

INGREDIENTS

200 g Plump Pitted Dates
100 g Prunes
200 g Sultana Raisins
60 g Almonds (blanched) – whole, slivered or sliced
60 g Walnuts
90 g Candied Ginger
1 pc Orange zest
1T Brandy or Orange Liqueur
1T Water
Coarse Sugar for rolling

DIRECTIONS

– Pulse dates, prunes and raisins in food processor until coarsely chopped
– Separately pulse nuts and ginger until coarsely ground
– In a large bowl mix by hand the fruits, nuts, orange zest, alcohol & water
– Roll out 25 g balls into shape of a plum
– Roll into coarse sugar and store in airtight container up to a week – or keep sugar plum refrigerated until serving then roll into sugar