{"id":16343,"date":"2025-12-01T00:57:52","date_gmt":"2025-11-30T23:57:52","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=16343"},"modified":"2025-12-01T14:03:15","modified_gmt":"2025-12-01T13:03:15","slug":"16343","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=16343","title":{"rendered":"Feeling Festively Creative"},"content":{"rendered":"

\"\"<\/a><\/p>\n

\n

Feeling festively creative? Why not try some easy edible Christmas gifts to give to family and friends.<\/p>\n

\n
\n

Coconut Ice Squares
\n<\/strong><\/span><\/span><\/p>\n

\n

Ingredients <\/strong><\/p>\n

397g\/14oz tin condensed milk<\/p>\n

325g\/11\u00bdoz icing sugar, sifted<\/p>\n

350g\/12oz desiccated coconut<\/p>\n

pink food colouring paste<\/p>\n

Method<\/strong><\/p>\n

    \n
  1. Line the base and sides of a 20cm\/8in square baking tin with baking paper.<\/li>\n
  2. Combine the condensed milk and icing sugar in a large mixing bowl and mix well. Add the desiccated coconut and mix again until thoroughly combined. Weigh the mixture and divide in half. Spoon one half into the prepared tin and spread level using the back of a spoon. Press into a smooth, even layer.<\/li>\n
  3. Add a tiny amount of pink food colouring paste to the remaining mixture in the bowl and mix again until evenly coloured. Press this pink mixture over the white coconut ice in a smooth layer. Cover and leave to firm up overnight.<\/li>\n
  4. The next day, turn the mixture out onto a chopping board and cut into 40 small squares<\/li>\n<\/ol>\n
    \n
    \n

    Microwave Bourbon Biscuit Fudge<\/strong><\/span><\/span><\/p>\n

    \n

    Ingredients<\/strong><\/p>\n

    397g tin condensed milk<\/p>\n

    500g\/1lb 2oz white chocolate, broken into pieces<\/p>\n

    20 bourbon cream biscuits, broken into pieces<\/p>\n

    Method<\/strong><\/p>\n

      \n
    1. Line a 20cm\/8in square cake tin with a sheet of baking paper.<\/li>\n
    2. Tip the condensed milk into a large microwavable bowl. Add the chocolate and microwave on high for 4 minutes, stirring every minute until smooth.<\/li>\n
    3. Stir in most of the broken biscuits then tip into the tin, levelling off with the back of a spoon. Crumble the remaining biscuits over the top.<\/li>\n
    4. Leave to cool, then cover and chill in the fridge for at least 2 hours; cut into 36 small cubes.<\/li>\n<\/ol>\n
      \n

       <\/p>\n

      \n
      \n

      Ginger Chocolate Oat Bars<\/strong><\/span><\/span><\/p>\n

      \n

      Ingredients<\/strong><\/p>\n

      100g\/3\u00bdoz butter<\/p>\n

      100g\/3\u00bdoz jumbo oats<\/p>\n

      100g\/3\u00bdoz rolled oats<\/p>\n

      450g\/1lb dark chocolate, (72%)<\/p>\n

      150ml\/5fl oz double cream<\/p>\n

      150g\/5\u00bdoz dried cranberries<\/p>\n

      150g\/5\u00bdoz dried cherries<\/p>\n

      150g\/5\u00bdoz crystallised ginger, chopped<\/p>\n

      Method<\/strong><\/p>\n

        \n
      1. Melt the butter in a pan. Add both types of oats and cook for three minutes. Transfer to an oven dish that will fit in your fridge.<\/li>\n
      2. Place a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and leave to melt for 15 minutes without stirring. 3. Add the cranberries, cherries and ginger to the oats and stir.<\/li>\n
      3. When the chocolate has fully melted, give it a little stir and then pour over the oats and fruit. Fold the chocolate in using a spoon and then refrigerate for 30 minutes.<\/li>\n
      4. When set, break into pieces by hand and serve.<\/li>\n<\/ol>\n

         <\/p>\n

        \n
        \n

        Popcorn Bars<\/strong><\/span><\/span><\/p>\n

        \n

        Ingredients<\/strong><\/p>\n

        200g\/7oz dark chocolate (at least 70% cocoa solids),<\/p>\n

        broken into pieces<\/p>\n

        50g\/1\u00beoz puffed rice cereal<\/p>\n

        40g\/1\u00bdoz salted popcorn<\/p>\n

        50g\/1\u00beoz dried cranberries, halved<\/p>\n

        50g\/1\u00beoz large marshmallows, quartered<\/p>\n

        Method<\/strong><\/p>\n

          \n
        1. Line a 20cm\/8in square baking tin with two layers of cling film.<\/li>\n
        2. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl is not touching the water.<\/li>\n
        3. Put the rice cereal, popcorn, cranberries and marshmallows into a bowl and mix well.<\/li>\n
        4. While the chocolate is still warm, quickly pour it onto the cereal mixture and stir with a spatula until everything is coated.<\/li>\n
        5. Transfer the mixture to the lined baking tin and press down well. Cover with cling film and place in the fridge to set for a minimum of 2 hours.<\/li>\n<\/ol>\n

          Turn out onto a board and cut into 20 squares<\/p>\n

          \n
          \n

          Christmas Chocolate Truffles<\/strong><\/span><\/span><\/p>\n

          \n

          Ingredients<\/strong><\/p>\n

          250ml\/9fl oz whipping cream
          \n225g\/8oz dark chocolate
          \n55g\/2oz unsalted butter, cubed and left to soften
          \nunsweetened cocoa powder, to dust<\/p>\n

          Method<\/strong><\/p>\n

          1. Chop the chocolate roughly. Pulse in the food
          \nprocessor until it’s the consistency of
          \nbreadcrumbs.
          \n2. Boil the cream. Turn on the food processor again
          \nand pour the cream very slowly onto the
          \nchocolate. It is a bit like making mayonnaise and
          \nyou should soon have a perfectly smooth
          \nemulsion. If the mixture does split, process for a
          \ncouple more minutes and it usually does the trick.
          \nAdd the butter, bit by bit and beat until it has
          \nbeen incorporated. Pour the mixture into a bowl
          \nor tray and leave to cool for about 15 minutes in
          \nthe fridge. When it has set to the consistency of
          \nbutter icing, it is ready to be piped or spooned
          \ninto truffle sized bits.
          \n3. Cool for at least two hours, then finish by rolling
          \nin cocoa powder, coconut or chopped toasted
          \nnuts.<\/p>\n

          \n
          \n","protected":false},"excerpt":{"rendered":"

          Feeling festively creative? Why not try some easy edible Christmas gifts to give to family and friends. Coconut Ice Squares Ingredients 397g\/14oz tin condensed milk 325g\/11\u00bdoz icing sugar, sifted 350g\/12oz desiccated coconut pink food colouring paste Method Line the base and sides of a 20cm\/8in square baking tin with baking paper. Combine the condensed milk and icing sugar in a […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[416,428],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s6cWjO-16343","jetpack-related-posts":[{"id":11447,"url":"http:\/\/wenvoe.org.uk\/?p=11447","url_meta":{"origin":16343,"position":0},"title":"Carrot and Coconut Bars","author":"Alan Williams","date":"17th April 2022","format":false,"excerpt":"Carrot and Coconut Bars 250g SR Flour 2 tsp ground cinnamon 300g demerara sugar 100g desiccated coconut 100g sultanas 75g chopped walnuts 100g carrots, peeled and coarsely grated 2 large eggs, beaten 1\/2 tsp vanilla extract 100g butter melted 100ml vegetable oil Butter and line the base of a 28cm\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3641,"url":"http:\/\/wenvoe.org.uk\/?p=3641","url_meta":{"origin":16343,"position":1},"title":"Coconut Tart","author":"Alan Williams","date":"25th August 2017","format":false,"excerpt":"Coconut Tart 1\/2 tsp ground cinnamon 4 cardamon pods, shelled and seeds crushed 175g desiccated coconut 225g caster sugar 25g butter, melted 500g block all butter shortcrust pastry plain flour for dusting 1 large egg beaten Heat oven to 180c fan. 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Put 8 hobnobs\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":12092,"url":"http:\/\/wenvoe.org.uk\/?p=12092","url_meta":{"origin":16343,"position":4},"title":"Stem Ginger and Treacle Tart","author":"Alan Williams","date":"6th August 2022","format":false,"excerpt":"Stem Ginger and Treacle Tart 375g pack sweet shortcrust pastry a little flour for dusting 750g golden syrup 225g breadcrumbs zest and juice of 1 lemon 11\/2 tsp ground ginger 3 large eggs 6 - 8 balls stem ginger, thinly sliced Roll out the pastry and line a prepared 23cm\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3898,"url":"http:\/\/wenvoe.org.uk\/?p=3898","url_meta":{"origin":16343,"position":5},"title":"Afternoon Pear Cake","author":"Alan Williams","date":"30th October 2017","format":false,"excerpt":"Afternoon Pear Cake 3 large eggs 150g granulated sugar 150g plain flour 30g cornflour 1 tsp baking powder pinch of salt 1\/2 tsp vanilla extract 90g butter, melted 4 - 5 ripe medium pears, peeled, cored, cut into chunks icing sugar to dust Preheat oven 180C. 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