Delicious Christmas presents

In a heavy-bottomed saucepan, combine the sugar, syrup and cream and bring to the boil. Boil until it forms a thick caramel cream, about 10 minutes. Leave the caramel cream to cool slightly.

Chop the chocolate and melt over a water bath.

Brush the inside of praline/foil moulds with the melted chocolate and place in the refrigerator. Brush one more time and place in the refrigerator until the chocolate sets. Fill a piping bag with the rest of the chocolate.

Choose one of the flavourings. If you choose Turkish pepper or saffron, use a pestle and crush the Turkish pepper, or place the saffron and 1 tbs sugar in a mortar and grind together.

Add the flavouring to the caramel cream and pour the cream into a piping bag. Fill the moulds two-thirds full, and pipe the remaining chocolate on top to form a lid.

Leave to cool in the refrigerator. Then remove the pralines from the moulds.

Soften the figs in water in a bowl for about 10 minutes. Rub the skin to remove it and divide the figs into small pieces.

Place the figs in a saucepan and add the water, granulated sugar and jam sugar.

Boil for about 5 minutes. Skim well and then mix the jam in a mixer.

Pour the jam into a warm, thoroughly-cleaned jar. Seal and store in a cool and dark place.

Layer all the ingredients in the jar. First, combine the flour, baking powder and vanilla sugar and place them at the bottom of the jar. Cover them with a layer of sugar and rolled oats and finish with the spices.

Instructions for the recipient
Preheat the oven to 200 °C.

Cream 225 g butter and 1 large egg until the mixture turns pale and fluffy.

Add the contents of the jar and work together to make a dough. Shape the dough into balls and place them on a baking sheet, pressing lightly on the top.

Bake the cookies in the centre of the oven for about 10-15 minutes or until lightly golden at the edges. Allow them to cool completely on a wire rack. Good luck!

Wash the limes and lemon. Peel them. Cut out the soft fruit, but remove all the white pith, and cut into small pieces.
Peel and grate the ginger.
Place the pieces of fruit, zest and ginger in a saucepan, add water and bring to the boil.
Fold in the jam sugar and stir while simmering for 5-10. Do a “jam test” to check the consistency is right.
Pour the jam into sterilised jars. Seal and store in a cool place.

Break the chocolate into small pieces. Bring the cream, butter, and vanilla sugar to the boil. Add the chocolate and stir until the mixture is smooth. Divide the mixture into three equal parts and add the different flavourings. Refrigerate for at least 1 hour before rolling the truffle into balls. Roll the balls in the different types of sugar.

Peel, rinse and halve the physalis. Place in a saucepan and add the water and lemon juice. Cover and simmer for about 5 minutes. Add the jam sugar and boil for another 3 minutes. Pour into warm, sterilised jars. Seal.

Mix the brandy, saffron and syrup in a bottle. Shake well until mixed. Leave overnight. Strain to remove the saffron.

Mix the flour and icing sugar in a bowl. Add the cut up fat and mix to breadcrumbs with a fork. Add the egg yolk and work into a dough. Put in the refrigerator for at least 1/2 hour. Whisk the egg white until stiff. Mix in the sugar and spices carefully.

Roll out the dough into a rectangle measuring about 50 x 30 cm. Spread the meringue mixture over the dough. Roll it up. Place in the freezer for about 1/2 hour so that the roll is thoroughly chilled. Set the oven temperature to 160 °C. Cut into slices a good 1/2 cm thick and place on a baking tray lined with greaseproof paper. Bake in the centre of the oven for about 20 minutes.

Combine the eggs, jam sugar, orange juice in a saucepan with a heavy base. Place the saucepan on the heat and whisk constantly until the mixture starts to thicken.

Add the butter in small pieces, whisking constantly. Remove the saucepan from the heat. Strain the orange curd and pour into warm, sterilised jars. Store in the refrigerator.

Combine the cream, muscovado sugar, syrup and vanilla sugar in a saucepan and boil until the mixture reaches a constant temperature of 120 °C. Alternatively, drop a little mixture into a glass of cold water and test for the correct consistency. Stir to prevent the mixture from sticking to the pan. Remove the pan from the heat and stir in the glucose syrup and butter. Return the pan to the heat and bring back to the boil. Break the chocolate into small pieces and stir into the mixture.

Line a 15 x 20 cm rectangular baking tin with lightly greased baking parchment. Sprinkle the crushed candy sticks in the bottom of the tin. Pour the mixture over the crushed candy sticks. Leave in a cool place until set. Cut into squares.

In an absolutely clean bowl, whisk together the egg whites, granulated sugar, and spirit vinegar using an electric whisk until a thick, fairly stiff paste. Sift the icing sugar into the bowl, add the crushed candy sticks and whisk into the paste. Spoon or pipe the mixture onto a parchment-lined baking sheet. Bake in the centre of the oven at 100 °C until the meringues are dry, about 1-1 1/2 hours depending on the size of the meringues.

Mix the orange juice, cinnamon sticks and alcohol in a jar. Leave to mature for 2 weeks. Strain and add the syrup. Taste, and if you want a sweeter liqueur add more syrup. Pour the liqueur into a fancy carafe or bottle. A lovely Christmas present or “for the hostess” present.