Yesterday a bit of impromptu festiveness led to a nugget of an idea which I put into practice and am sharing with you lucky people today! My friend Sue suggested that, instead of having a natter at our usual watering hole La Strada, we should venture into The Settle a few steps further down Cheap Street in Frome. She had heard on the grapevine that they served a mean cinnamon toast and, as we were both beginning to feel just a teensy bit festive, we thought we ought to try some. Once tried, never forgotten, I had to recreate it at home as a post school treat in the run up to Christmas!
It goes particularly well with a nice cup of Earl Grey tea and a bit of after school chitter chatter. It would also be a lovely addition to those homemade Christmas hampers I mentioned last week and is one of those ‘Oh my goodness Mum, that’s very clever’ points winners – you can make it with your usual butter, softened, but why not go the whole hog as it’s Christmas and make butter from scratch – it’s easy!
- 300 ml double cream
- 2 tbsps ice cold water
- 1 pinch of salt
- 8 tsps soft brown sugar
- 1 tsp cinnamon
- Pour the cream and salt into a food processor and whizz until stiff
- Add the ice cold water and whizz again until the cream starts to break up into small buttery pieces and separates from the buttermilk
- Turn into a sieve over a bowl to catch the buttermilk
- Turn onto a plate and press with a fork or the back of a knife until buttermilk stops appearing, drain the buttermilk off (you can use the buttermilk for pancakes or scones)
- Mash in the sugar and cinnamon until well combined
- Roll into a sausage shape using cling film/greaseproof paper
- Chill until firm
- Toast two slices of your bread of choice
- Spread generously with cinnamon butter
- Eat hot
Be warned, when you unwrap the butter (if you have small children in the house) someone will shout ‘Ew Mummy, it looks like a poo!’ – ignore them. If you want to give the butter as a hamper gift, however, it is probably best to slice nice neat discs off the end of the sausage and wrap them in greaseproof paper with a nice little ribbon 🙂 You can make it now and freeze it until you are ready to use it or give it away. I was taught how to make butter in a food processor by Jaime Gardener, head chef at Yeo Valley – I still can’t believe how simple it is!
Now, I’d love you to share any Christmas posts with me so I can add to those plots and plans – what have you got for me this week?