Sugar & Spice

HEARTWARMING AND HOMEMADE, THESE SWEET AND SPICY BAKES ARE IDEAL FESTIVE GIFTS FOR FRIENDS

- Thea Babington-stitt

POMEGRANATE AND BLACK CHERRY JELLIES

Think old-fashioned bonbons with a delicious hint of wobble, rather than dessert-style jellies.

MAKES ABOUT 60 CUBES, DEPENDING ON SIZE

14 sheets of leaf gelatine

320ml fresh pomegranate juice, such as Pom

340g caster sugar, plus

75g extra to coat

560g black cherry jam

1 Line a 20x20cm tin with cling film. It should reach at least 3cm up the sides as well as across the base. Put the gelatine leaves in a bowl of cold water, one by one, and leave to soften for 5-10min.

2 In a pan, mix the pomegranate juice with the sugar. Bring to the boil and stir until the sugar dissolves. Add the jam to the pan.

3 Bring the mixture back up to the boil, stirring well, and cook for about 4min, until syrupy and slightly thickened. Remove the pan from the heat, add the gelatine leaves and whisk until dissolved. Pour through a fine sieve, then transfer to the lined tin.

4 Chill for at least 3hr, until set (though the jelly can be covered and left in the fridge for up to two weeks at this stage). Place the remaining sugar in a shallow bowl. Cut the fruit jelly into 3cm squares and toss in sugar to coat just before serving.

JAM SANDWICH STAR BISCUITS

While these delicate biscuits need a bit of effort, the beautiful results are worth it. Fill with your favourite jam.

MAKES ABOUT 20 SANDWICHED BISCUITS

175g softened unsalted butter

200g golden caster sugar

2 large eggs

1tsp vanilla bean paste

425g plain flour, plus extra for rolling out

1tsp baking powder

¾tsp fine salt

3tbsp each ginger jam and red plum jam