This gift set creates the perfect winter's afternoon by the fire, with a deliciously rich hot chocolate and gingerbread men or women. It also provides an enjoyable creative session for children in the kitchen. The set includes two half-sized packs of our very popular 18th Century Gingerbread and 1741 Hot Chocolate mixes, with mini Mr and Mrs gingerbread cutters and a small wooden spoon. 1741 Hot Chocolate: This is a very rich, dark hot chocolate. Chocolate in the 18th century was consumed mainly as a hot chocolate drink, and had evolved since the 17th century into something we would recognise today. This drink is based on recipes from the 1740s and still uses Long Pepper to add a hint of hot floral spice, with the warm citrus flavour of Cardamom. 18th Century Gingerbread: Gingerbread recipes date back to the 15th century, but had evolved into what we recognise today as gingerbread by the 18th century. Gingerbread was very popular and every recipe book from the period had several versions. This recipe is based upon a number of recorded recipes from the period. It is simple yet delicious, and can also be used as a crumble topping!
Hot Chocolate & Gingerbread Set
£12.50Price
Out of Stock
1741 Hot Chocolate (makes 6-10 small cups):
- Shake the bag well if you are not using the entire pack. The ingredients will settle in the bag.
- Put 1 tablespoon per person into a saucepan.
- Add 100 ml of milk per person.
- Slowly heat the saucepan over a medium heat, whisking continuously.
- Serve when the liquid starts to simmer.
18th Century Gingerbread (makes about 6 biscuits):
- Add 2oz (60g) of butter to the mixture and rub the butter in until the mixture resembles bread crumbs. This can be done in a food processor.
- Line a small baking tray (approx 5½x4 inch, 14x10 cm) with baking paper.
- Pour in the biscuit mix.
- The secret is to pack it down hard.
- Bake at 150°C (300°F) for 35-40 minutes.
- Cut the gingerbread whilst hot and in the tin.
- Remove from the tin and allow to cool, and enjoy!