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» Listings for December 2014

  1. When we moved to Harrogate, we quickly realised how many fantastic places there were to go and visit. It’s fair to say that RHS Harlow Carr has become a real favourite. The gardens are lovely, there’s a Betty’s for a cuppa and a fat rascal and the gift shop stocks an amazing range of craft and cookery books.

    Today was a chance to enjoy some sunshine, admire ice droplets, spot a very chubby robin and make space for some cake.




  2. IMG_3456


    This has been one of the things I’ve been making as christmas gifts this year. I know lots of people who adore peanut butter. It’s easy to post. It’s especially easy to post if you hoard graze boxes because you know they’ll come in useful one day.

    This isn’t a totally authentic fudge, so there’s no boiling of sugar and looking at sugar thermometers. I’m happy to do that, and if you want to give it a go there’s a recipe for a more traditional fudge here.

    Peanut butter fudge doesn’t entail any boiling of ingredients, and it would be a great recipe to make with kids as nothing is too hot.

    It’s easy to make this as a dairy free fudge. The first batch I made didn’t set, and this was because I used a spread which was softer than butter. If you can’t find a hard dairy free spread (I used Stork, the one meant for biscuits which comes in a foil wrapper) then use 125g of spread instead of 250g of butter.


    250g of peanut butter. I used the chunky stuff because that’s what we have at home. Smooth peanut butter will give a creamier fudge.

    230g butter. I made a dairy free version of this using a dairy free spread. Version 1 didn’t set

    1 teaspoon vanilla essence

    1 teaspoon sea salt

    500g icing sugar


    Line a 9 inch / 27cm square tin with baking parchment or foil.

    Gently melt the peanut butter and butter. I did this in a saucepan on the stove. If you use a large saucepan you can make the fudge in a single pot and minimise washing up.

    Once the peanut butter and butter are melted, remove the pan from the heat. Stir in the vanilla essence, 1/2 of the sea salt and the icing sugar. This should give you a stiff mixture like biscuit dough.

    Press the mixture into the prepared tin and level the top. Sprinkle the remaining salt evenly over the top of the fudge. Leave in a cool place to set. this should take 2-3 hours.

    Cut the fudge into squares or bars with a sharp knife and enjoy.

    Chocolate Peanut Butter Fudge

    Add 200 grams of chocolate buttons or chopped chocolate to the mixture after the icing sugar has been mixed in. The fudge will still be warm so the chocolate will partly melt into the mixture.

    If you wanted to decorate your fudge further you could add a layer of chocolate and some chopped salted peanuts before  cutting the fudge into chunks.