Traditional Christmas Cake with L’Epicurien Holiday Jam

Ingredients For the cake 175g/6oz raisins 350g/12oz natural glacé cherries, halved, rinsed, and thoroughly dried 500g/1lb 2oz currants 350g/12oz sultanas 150ml/¼pt brandy or sherry, plus extra for feeding 2 oranges, zest only 250g/9oz butter, softened 250g/9oz light muscovado sugar 4 free-range eggs, at room temperature 1 tbsp black treacle 75g/3oz blanched almonds, chopped 250g/9oz plain … More Traditional Christmas Cake with L’Epicurien Holiday Jam

Festive Eggnog with with Quai Sud Vanilla Syrup

Ingredients 2 1/2 cups light rum 4 cups light cream 2 teaspoons vanilla syrup 1/2 teaspoon ground nutmeg 1 1/2 cups sugar 4 cups milk 5 whole cloves 1/2 teaspoon vanilla extract 1 teaspoon ground cinnamon Directions Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. … More Festive Eggnog with with Quai Sud Vanilla Syrup

Raspberry Scones with Rose Quai Sud Pure Cane Sugar

Ingredients 1 1/2 cups fresh raspberries 1/3 cup light brown sugar 1 small orange or clementine, zested 2 1/4 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 12 tablespoons chilled unsalted butter, cut into small pieces 1/3 cup to 1/2 cup milk Quai Sud Naturally Flavored Rose Pure Cane Sugar Directions Heat the oven to … More Raspberry Scones with Rose Quai Sud Pure Cane Sugar