Christmas is all about drinking and eating to excess, enjoying yourself without any guilt and although I do the same, there’s one thing I don’t do which is drink alcohol in it’s regular form (in a bottle with a %) BUT it certainly doesn’t stop me eating anything with alcohol in.
Monday I received a bottle of Baileys (RRP £14.99 for 70cl) to see if I’d like to recreate a couple of recipes from Lily Vanilli’s kitchen. So after Andy braved the shops on Tuesday to get the rest of the ingredients we dived in the kitchen to try the Dessert Hacks and Recipes with the spirit of Christmas.
Baileys Christmas Fudge
- 200ml Baileys
- 400g Condensed Milk
- 450g Light Brown Sugar
- 120g Unsalted Butter
- 20 Cm square tin (lined with baking paper)
- 1 sugar thermometer (if you have one)
This turned out beautifully. Although it’s best to eat it the day after as it gives the flavour time to develop, it has a lovely strong Baileys flavour yet is still soft enough to bite through and leave a tooth mark. The texture is much akin to the illusive “finger of fudge” we would be given on the way back from school and if you love both Baileys and fudge it’s going to be your thing to treat yourself at Christmas.
We had trouble with Lily’s Chocolate Cake recipe and although it was ok, the cake itself was far too fluffy, and when they cooled they were too crumbly as they wouldn’t come out of the tin. We gently tugged at the top of the cake it came off so the cakes were ruined simply because they were far too fluffy. This is served with a Baileys Salted Caramel which is easy to make and totally divine.
Baileys Salted Caramel Sauce
- 400g sugar
- 50g glucose
- 200ml water
- 200ml double cream
- 50ml Baileys
- 1/2 teaspoon Malden Sea Salt
|Pour water into a non stick pan over a high heat. Carefully add the sugar and glucose and then bring to the boil.|
|Heat for 3-4 minutes, or until the sugar stars to turn golden brown - you shouldn't stir but you can gently swirl the pan to make sure all the sugar melts evenly.|
|Once the sugar has melted and bubbles are forming all over the surface, take the pan away from the heat. Mix the Baileys extract into the double cream and carefully pour it into the pan - be careful to avoid splashes as the mixture will be very hot.|
|Finally, whisk in a good pinch of salt and allow to cool.|
If you are interested in other recipes and hacks, then pop over to Lily Vanilli, and check out what she created with the nation’s favourite festive tipple, Baileys.