Feeling Festive with Bake with Maria

November may seem far too early to be feeling Christmassy for some, but at Victoria Eggs HQ we’re setting off early. We’ve been lucky enough to partner up with our baking buddies at Bake With Maria, and this week saw us donning our festive oven gloves and heading to the baking lab for a Christmas press event.

Whilst Victoria and I took a back seat to the actual baking, it was great to see everyone roll up their sleeves and get stuck in to whipping up some fantastic smelling, and eventually tasting, cantuccini (under Maria’s watchful gaze, of course). Whilst we may not have sported an apron ourselves, we managed to stay busy by sampling the array of treats that Maria and her accomplished team had laid out, from gingerbread stars, to truffles and Santa brownies (complete with strawberry hats).


And of course, any yuletide gathering wouldn’t be complete without a seasonal beverage to chase the winter chills away... Maria treated us all to a lesson in the diversity of mulled wine, by brewing up something a little different. Thanks to the Danes we got the chance to try, for the first time, white mulled wine, and it was universally agreed to be a success!

Victoria and I also loved seeing our collection of festive ranges out and about, being enjoyed by all the guests. And to our delight, found that a Christmas Delights mug held a generous serving of mulled wine… We shall be recommending that you try it yourselves at home!

Christmas mug

So crack out those Christmas mugs and try this super easy recipe to warm your homes this party season:

You Will Need

2 bottles cheap-ish white wine (medium-dry is good)

500ml bottle light cider

150ml elderflower cordial

zest 2 lemons (pared into strips using a vegetable peeler)

2 cinnamon sticks

1 vanilla pod, split

4-5 tbsp caster sugar

How You Do It

Put all the ingredients into a pan and heat until steaming but not boiling. Ladle into your Victoria Eggs Christmas Mug to serve, whilst you keep the rest warm on a low heat.



Pictures kindly provided by Emiliano Verrocchio

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