When it comes to Christmas dinner, there’s nothing more satisfying than knowing that all your produce is grown locally
With 28 stores across the northern counties, Booths affectionately calls home, its commitment to the people it serves is clear. As a champion of local suppliers, it is extremely proud of the close relationships it has built with them over the years.
If you want to impress your friends and family this Christmas with a festive treat, then Booths will have it all. From Goosnargh geese, chicken and duck, to Lancashire Cheeses, Peter Ascroft and family’s caulis to Kate Spark’s cabbages, your Christmas dinner could all be from local produce, meaning that literally it won’t have had far to travel from field to fork.
You’ll also be guaranteed its colleagues will greet you with a warm, welcoming smile and an array of festive treats for you to try. Armed with recipe inspiration, they’ll help you choose the most perfect ingredients for your festive feast and even wines to match.
Why not give the recipe below a go to add that finishing touch to your Christmas Day meal.
Red Velvet Truffle Baubles:
Makes 6 large or 12 small baubles
For the sponge:
170g self-raising flour
170g caster sugar
170g baking margarine
1 teaspoon red food colouring
For the buttercream:
460g icing sugar
225g cream cheese
90g unsalted butter
1 tsp vanilla extract
1kg ready to roll fondant icing in various colours
1 tub ready-made royal icing
Gold edible lustre
1 tsp vanilla extract
Preheat the oven to 160˚C/140˚C (fan)/ gas mark 3. Grease and line a 15cm round cake tin in preparation. To make the sponge, cream together the caster sugar and margarine until light and fluffy. Stir in the flour, eggs and food colouring until you have a smooth, red batter. Transfer to the cake tin and bake in the oven for 45-55 minutes.
Whilst the cake is cooling, make the buttercream by whisking together all the ingredients in a large bowl until no lumps remain. Set aside.
When the cake is fully cool, break it up into crumbs in a large bowl. Stir in the buttercream a spoonful at a time, until the mixture is tacky enough to be rolled between your hands. Reserve a little buttercream for later. Split the mixture into 6 or 12 and roll into balls. Refrigerate for one hour.
Remove the baubles from the fridge and lightly coat each one in a thin layer of the remaining buttercream. Roll out the fondant icing to approximately 5mm thick and coat each of the baubles, smoothing the icing with your hands.
Pop the royal icing into a piping bag fitted with a thin nozzle or with approximately 2mm snipped off the end. Pipe a pattern over each bauble and top with a loop of ready to roll icing. Mix a little vanilla extract with the gold lustre and use to paint the design on your baubles.