Third of December

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christmas 2010

I am absolutely thrilled to bits the Advent Calendar has been so well received by you all and you are excited to check back each day for my next surprise.
I love getting your comments and messages on twitter, facebook and here too of course.
Yesterday Grace asked when will we see a recipe, so not to disappoint I have a little sweet treat for you today. Of course there will be loads of recipes in my full Christmas Issue which I hope to post live before the week is out.

Cocktail Fudge
250 grams / 8 oz of seedless raisins
125 grams / 4 oz of dried apricots, chopped
¾ cup of white wine
125 grams / 4 oz of butter
250 grams / 8 oz of soft brown sugar
2 tablespoons of dark unsweetened cocoa
1 large free range egg
2 x 250 gram / 8 oz packets of plain vanilla/wine biscuits, crushed
¼ teaspoon of vanilla extract
¼ teaspoon of almond extract
¼ teaspoon of lemon extract

Place the dried and wine in a covered saucepan and gently heat until all the liquid is absorbed and the fruit is softened.
In another saucepan place the butter, sugar and cocoa and heat through until the butter has melted, stirring to ensure it doesn't stick.
Let both mixtures cool to room temperature.
Combine the cooled mixtures together with the egg and fold through the crushed biscuits.
Press into a lined sponge roll or slice dish and refrigerate until set.
Ice with chocolate icing and cut into squares.
Makes approximately 40 small squares and is best stored in the refrigerator in warm weather.

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