12 BAKES OF

JOHN WHAITE

INTRODUCTION
When asked recently what it is precisely
I truly do love Christmas. Its the time of year
that I love so much about Christmas
where I know that my family and I will just
xxxxxrevel in being together, along with the food
because I do I could only think of two
things: togetherness and food. Though in
that we all take part in preparing - though
my upbringing there has been no difference.
perhaps not by my feral farmer Auntie
Food is togetherness.
Frances; Im sure she once roasted a rat for
my dinner.
Throughout the autumn months there grows
a communally comforting knowledge that
It is that coming together around a table
Christmas is close. Fair enough, the dourer
full of carefully prepared food that is most
amongst you may grumble that the shops,
exciting about this time of year. That, and
in mid October, are as camp as a Judy
the fact that the cold weather means there
Garland Christmas wonderland. But what
couldnt be a better time to be safe and
would be the alternative; a drearily stocked
sound in the kitchen.
supermarket to warm our cockles as we
emerge from a rainy night? If thats the only
I sincerely hope you enjoy baking these
other option then Id much rather risk being
recipes as much as I have enjoyed
garrotted by a piece of tumbling tinsel.
experimenting with, and writing them.
Theyre indulgent, easy, and very festive.
Besides, we all know that Christmas doesnt
truly revolve around the commercialised
Merry Christmas
hustle and bustle though that did, in effect,
inspire my Gingerbread Latte Cake so one
mustnt berate that. I think, or at least I like
to believe, that true Christmas spirit is found,
not on the busy fairy-lit streets, but rather in
the comfort of our own homes.
The deepest comfort I find in the bleak
midwinter, apart from face-planting the
buffet table, is as I drive alone along the
roads at night-time. Each household serves
as a beacon of hope with its Christmas tree
lights shining out into the darkness. Its a
moment that conjures up the image of a
loving family - who in reality probably
bicker all day everyday - sat together in
warmth and quiet calm.

DOUGHNUT
TIRAMISU STACK
Serves a crowd

Christmas is the perfect excuse for complete culinary laziness. I dont think anyone should be ashamed of
using shop-bought anything during the manic festive season. This impressive yuletide showstopper is really
the work of minutes, but will wow your Christmas party crowd no end.
Ingredients
2 large egg yolks
125g sweetened
condensed milk
3tbsp Kahlua coffee liqueur,
plus extra for drizzling
1-2tsp instant espresso
powder, to taste
500g mascarpone
cream cheese
About 60 mini doughnuts
Ingredients for the
Chocolate Sauce
100g double cream
100g dark chocolate
Gold edible glitter
(optional, but I
certainly cant resist)

Method
For the mascarpone cream whisk the egg yolks and condensed milk together
(preferably in a freestanding mixer with whisk attachment, though a handheld
mixer will work) until pale. Add the Kahlua and espresso powder and whisk in,
before adding the mascarpone. Whisk until the mixture is pale though holds
its shape, albeit reluctantly about a minute or two.
For the chocolate sauce, simply place the cream and chocolate into a heatproof
bowl and set over a pan of barely simmering water the bowl mustnt touch
the water. Stirring with a spatula, bring together into a smooth, glossy sauce
then remove from the heat.
To assemble, take a plate or cake stand of approximately 20cm in diameter.
Arrange some of the doughnuts in concentric circles until the surface of the
plate/cake stand is covered. Drizzle over a festively generous sloshing of coffee
liqueur to dampen the Doughnuts. Dollop on a little of the mascarpone cream,
then repeat using fewer doughnuts per tier to create a conical mound.
To finish, pour the chocolate sauce over the top of the mouth-watering
mountain, and sprinkle over the gold glitter with glorious gay abandon.

FIG, STILTON &

PEAR FILO TART
Serves 10

I could eat this tart all year round, but there is something fairly festive about these ingredients. I think its
the balance between those subtly sweet figs, with the refreshing pear against that tangy Stilton cheese which
makes my heart - and stomach - burst into a yuletide melody.
I like the filo pastry here because it is lightly crisp around the edges, but yielding to the filling. This really
is best made the day before eating, so that the flavours can mingle overnight and the tart can set.
Ingredients
6 sheets filo pastry
60g unsalted butter, melted
4 rashers pancetta/streaky
bacon, finely chopped
150g Stilton cheese
300ml single cream
3 large eggs
50g fresh parmesan
cheese, grated
Small pinch salt
1/2tsp cracked black pepper
1/4tsp ground nutmeg
4 figs, halved
conference pear, peeled
and sliced into 8 thin slices
Oil for frying
Essential Equipment
35 x 12cm/14 x 4.5-inch
tarte maison tin the Alan
Silverwood range is fabulous

Method
Place the filo pastry onto the countertop unwrap if rolled and paint each
sheet with melted butter, stacking the leaves of pastry on top of each other.
Use this multi-layered filo sheet to line the tin, though dont be too pedantic;
the more rustic this looks the better.
Preheat the oven to 200C/180C fan/gas mark 6.
Heat a little oil in a frying pan and fry the pancetta/bacon until it is crispy.
Allow to cool, then scatter into the tart shell and crumble in the Stilton cheese.
In a jug, beat together the cream, eggs, Parmesan, salt, pepper and nutmeg,
and then pour it all over the bacon and cheese. Arrange the fig halves and the
pear slices randomly.
Bake the tart for 25-30 minutes or until the filling is swollen, and wobbles
slightly when moved. Allow to cool completely then chill in the fridge for
at least 2 hours before serving.

PEAR CRISP
BROWNIES
Makes 8

With their intense chocolate flavour and rich gooeyness, brownies are the perfect treat at Christmastime. Especially
when topped with a lightly spiced ganache, and a crisp slice of pear. I always think its important to chill the
brownies in the fridge before slicing, this just helps to achieve neat slices. If you want incredibly perfect slices, then
dip the knife in a jug of hot water in between each cut - that gives sharp, almost professional edges.
Ingredients for
the Pear Crisps
100g caster sugar
100ml water
3 Star anise flowers
1 conference pear, unpeeled
Ingredients for
the Brownies
200g dark chocolate
200g salted butter, cubed
3 medium eggs
265g caster sugar
150g plain flour
100g dark chocolate chips
100g milk chocolate chips
Ingredients for
the Spiced Ganache
150ml double cream
2 star anise flowers
100g dark chocolate
100g milk chocolate
Icing sugar, to dust
Essential Equipment
20cm square cake tin,
greased and lined
Piping bag fitted with
large star nozzle

Method
Preheat the oven to 120C/100C fan/gas mark . Boil together the sugar, water
and anise flowers in a medium saucepan for a minute, then reduce to a mere
steam. Slice the pear as finely as possible I use a mandolin then poach in
the steaming syrup for just a minute. Arrange onto the wire oven shelves,
and dry out for 2 hours. Set onto a wire rack to cool and crisp further.
Increase the oven to 200C/180C fan/gas mark 6.
For the brownie batter place the chocolate and butter into a heatproof bowl set
over a pan of barely simmering water. Stirring constantly, melt together until very
smooth and shiny. Remove from the heat, allow to cool slightly, then add the eggs
and beat in until smooth. Beat in the sugar until it is more or less dissolved. Sift
over the flour and fold in with the chocolate chips.
Pour the batter into the prepared tin and bake for 25 minutes. When ready, the
brownie should be a cracked, paler brown on top, and dark brown, dense and
gooey underneath. Allow to cool until completely cold, then chill in the fridge
before cutting.
For the ganache, bring the cream to a simmer in a saucepan with the anise flowers
then turn off the heat and leave to infuse for 30 minutes. Remove the anise. Put
the cream and chocolate into a heatproof bowl over a pan of barely simmering
water. Stir together until you have a smooth glossy ganache. Remove from the
heat and allow to cool to the thickness of nutella.
Slice the brownie into 8 equal pieces. Fill the ganache into the piping bag and pipe
a generous swirl of ganache on top of each brownie. Top each with a pear crisp
and finish with a dusting of icing sugar.

GINGERBREAD
LATTE CAKE
Serves 12

Whilst my Christmas revolves, primarily, around my family and food, I cant help but let out a little squeal of
excitement when I see the coffee shops doing their festive ranges.
One of my favourite Christmas coffees is the Gingerbread Latte, and so I just had to put those flavours into a
celebratory cake. The cake is gently warming, and the frosting is perfectly sweet and spiked with a subtle coffee hit.
Ingredients for the Cake
250g unsalted butter,
softened at room temperature
225g dark muscovado sugar
120g golden syrup
50g black treacle
6 large eggs
340g plain flour
1tsp baking powder
1tsp bicarb
2tsp ground ginger
1tsp ground cinnamon
1/2tsp ground nutmeg
Ingredients for
the Frosting
60g unsalted butter,
softened at room temperature
200g sweetened
condensed milk
2tsp instant espresso powder
500g mascarpone
cream cheese
Icing sugar to dust
Essential Equipment
3 x 20cm sandwich tins,
greased with the bases lined
A long, sharp serrated knife

Method
Preheat the oven to 180C/160C fan/gas mark 4. Beat the butter and
muscovado sugar until smooth and fluffy ensure you beat all the lumps
out of the sugar. Beat in the golden syrup, treacle and eggs until reasonably
smooth, then sift over the flour, baking powder, bicarb and spices, and fold
in to a smooth batter.
Divide the batter between the cake tins as evenly as possible and bake for
20-25 minutes, or until a skewer inserted into the centre comes out clean.
Allow the cakes to cool for 5 minutes in their tins, then invert onto a wire
rack to finish cooling.
For the frosting, whisk together the butter and condensed milk until fairly
fluffy about 2 minutes. Add the espresso powder and whisk in, before
whisking in the mascarpone until you have a very smooth, fairly thick frosting.
Once the cakes have cooled, very carefully slice each cake in half so that you
have 6 thin slices of cake. The best way is to place a cake onto the counter,
one hand flat on top of it. With a long and sharp serrated knife, slice a mark
all the way around the edge of the cake as evenly as possible. Use that score
mark to guide your knife all the way through the cake, sawing very gently
but confidently.
Set one layer of cake to one side for the crumb finish. Take the other five layers
and start to assemble. Place one cake onto a plate or cake stand, spread it with
frosting and repeat until you have five slices of cake sandwiched together. Chill
for 10 minutes and then spread the remaining icing around the entire cake as
neatly as possible. I find a small offset/crank palette knife works wonders.
For the crumb finish, crumble the reserved layer of cake into small crumbs
and gently press these, with a slightly cupped hand, around the cake. If any
frosting peaks through, just cover it with crumbs. Finish with a generous
snowfall of icing sugar.

PEANUT BUTTER
MARBLE TART
Serves 12

As though we should ever need an excuse to indulge, but Christmas truly is a time of unashamed indulgence.
This tart is the epitome of indulgence and is perfect for a drinks and nibbles party (a fatty night as my friends
and I call them).
If youre really well organised, and can resist the undying temptation to scoff, this tart will freeze beautifully
if well wrapped in cling. Just defrost overnight in the fridge and get ready to be fulfilled.
Ingredients for the Base
400g bourbon biscuits
75g smooth sweet peanut
butter (Sunpat is best)
Ingredients for the
Chocolate Filling
250g milk chocolate, chopped
250g dark chocolate, chopped
500ml double cream
100g smooth sweet peanut
butter (Sunpat is best)
Ingredients for the
Peanut Butter Marble
50g smooth sweet peanut
butter (Sunpat is best)
25g white chocolate, chopped
25g double cream
Essential Equipment
23-25cm loose bottomed flan
tin, greased with the base lined

Method
For the biscuit base, place the bourbon biscuits into a food processor fitted
with blade along with the peanut butter. Blitz to form a fine, damp sand
consistency. Tip into the prepared flan tin, and press it tightly onto the
base and up the sides, until it evenly lines the entire tin. Chill in the fridge
until needed.
For the chocolate filling place the chocolates, cream and peanut butter
into a heatproof bowl and set over a pan of barely simmering water.
Stirring constantly with a rubber spatula, allow the ingredients to melt
together into a smooth and glossy ganache.
For the peanut butter marble mixture, put the peanut butter, white chocolate
and double cream into a small bowl and set over a pan of hot water. Stirring
constantly mix the ingredients together until they form a smooth paste.
To assemble, pour the ganache into the biscuit tart shell. Dollop the peanut
butter paste mixture here and there, then with the end of a teaspoon drag
and swirl the peanut butter and chocolate together, though dont take it
too far; once you have a marble pattern, stop. Set in the fridge overnight
before serving.

VIENNESE WHIRL
MINCE PIES
Makes 12

Mince pies are quite simply a must at Christmas. And dont worry, Ill let you use shop bought mincemeat. In fact,
the cheapest, sweetest mincemeat is best here to balance with the crisp pastry and the buttery biscuit top, which just
disappears in the mouth like a snowflake on the tongue.
Ingredients for
the Pastry
200g plain flour
1tsp mixed spice
100g unsalted butter, cubed
1 large egg
(Or use 300g shop-bought
Shortcrust)
Ingredients for the
Filling and Topping
12tsp mincemeat (about 170g)
150g unsalted butter
150g plain flour
70g icing sugar,
plus extra to dust
Essential Equipment
12-hole bun tray, greased
Piping bag fitted with large
star nozzle

Method
For the pastry, toss together the flour and mixed spice then rub through the
butter until the mixture resembles breadcrumbs. Beat the egg then add that
and cut it in using a dough scraper or butter knife - if a little dry, add cold
water a drop at a time. Once the pastry comes together, flatten into a disk
wrapped in cling, and chill for at least 30 minutes.
For the Viennese whirl topping, beat the butter until it is very soft indeed.
Add the flour and icing sugar and beat until you have a very smooth paste
like a thick buttercream. This is best done in a KitchenAid fitted with paddle
attachment, though can be done with a handheld electric whisk.
Once chilled, roll out the pastry as thin as you dare on a floured surface, and
use to line the bun tray holes use a cookie cutter to ensure perfect disks. Fill
each pastry case with a teaspoon of mincemeat. Load the piping bag with the
Viennese paste, and pipe a neat spiral on top of each mince pie dont worry
if the spiral doesnt totally cover the mincemeat, as it will spread in the oven.
Place into the fridge for 30 minutes to harden. Preheat the oven to 200C/180C
fan/gas mark 6.
Once the mince pies have chilled, bake for 15-20 minutes, or until the biscuit
tops are just starting to turn a light golden brown. Cool in the bun tray, then
remove and dust with icing sugar.

MINCEMEAT
& MARZIPAN
CINNAMON BUNS
Makes 12

At Christmas, every single meal should count. Im never one to skip breakfast, but sometimes its a meagre offering,
or a quick fridge raid. During the festive period though, I wake up knowing that I have the time to make something
indulgent and worthwhile. These buns are perfect with the strongest of coffees, and will keep in an airtight
container for a few days.
Ingredients for the Bread
500g strong white flour,
plus extra for dusting
5g salt
10g caster sugar
7g fast-action yeast
150ml tepid water
120ml milk
1 large egg
40g unsalted butter,
at room temperature
Flavourless oil, for greasing
Ingredients for the
Filling and Icing
350g luxury mincemeat
150g marzipan,
cut into 5mm cubes
1tsp ground cinnamon
100g icing sugar
1-2tsp orange juice
Essential Equipment
12 hole deep muffin tray,
very well greased

Method
To make the dough, place the flour in a bowl and stir in the salt and sugar.
Add the yeast and stir it through the flour. Add the water, milk and egg and
mix well with a wooden spoon or your hands until you have a scraggy dough.
Squeeze in the softened butter, then knead until the mixture is smooth and
elastic about 10 minutes. Place the dough into an oiled bowl, cover with
cling and allow to rise until doubled in size usually an hour but could be
more if your kitchen is cool.
Once the dough has risen, flour the worktop and roll the dough out into a
square of about 45cm/18-inch. Spread the mincemeat all over the dough, then
scatter on the marzipan cubes, before dusting over the cinnamon. Roll up into
a tight spiral. Trim off the messy ends, then cut the roll into 12 equal-ish slices.
Place these, spiral sides up, into the greased muffin tray. Allow to rise for
another 30 minutes.
Preheat the oven to 220C/200C fan/gas mark 8. Bake the buns for 15 minutes,
or until risen and golden. Remove from the tin immediately and place onto a
wire rack to cool.
For the topping, simply mix together the icing sugar and orange juice to
a thick, but pourable icing. Ice the cool buns before serving.

WAFFLE & WHISKY

PUDDING
Serves 8

This even more indulgent version of a bread and butter pudding is simply divine. The flavour is mildly sweet
from the syrup and white chocolate, whilst delivering a certain wintery warmth from the whisky and ginger.
I think my favourite thing about it, apart from its taste of course, is how it looks like an abstract mountain range,
with each peak gently dusted in an icing sugar snow.
Ingredients
12 (approx.)
rectangular waffles
60g white chocolate chips
40g stem ginger
from a jar, chopped
300ml double cream
300ml whole milk
Zest of 2 oranges
150g golden syrup
3 large eggs
60ml whisky
1tbsp caster sugar
Icing sugar to dust
Essential Equipment
Medium roasting tray,
well greased

Method
Slice the waffles in half diagonally and arrange them in the tray. I arrange
them two slices side by side, overlapping slightly, with the right angles
pointing upwards. In between each layer of waffle sprinkle a few chocolate
chips and pieces of ginger.
For the custard, place the cream, milk, orange zest and golden syrup into
a saucepan and heat on medium until the mixture beings to simmer.
Meanwhile, whisk the eggs in a heatproof bowl then slowly pour the cream
mixture over the eggs, whilst whisking to avoid scrambling the eggs. Once
well mixed, stir in the whisky then pour over the waffles. Allow to soak for
a good 2 hours in the fridge.
Preheat the oven to 200C/180C fan/gas mark 6, and remove the soaked
waffles from the fridge. Once the oven is hot, sprinkle the caster sugar over
the pudding, and bake for 30-40 minutes, or until golden brown and slightly
wobbly. Allow to cool completely before dusting with icing sugar.

CARAMELISED
POPCORN YULE LOG
Serves 12

In our house, the chocolate Yule log was always my sisters duty. I would sit at the kitchen table, seething with jealousy as
she scraped a fork back and forth to create wood like ridges in the chocolate frosting. My version of this tightly spiralled
cake is gloriously rich, so a little goes a long way, though the buttermilk ganache gives a touch of sourness to cut through
it all. You may be surprised at just how much the popcorn flavour comes through.
Ingredients
for the Sponge
5 large eggs
135g caster sugar
115g plain flour
20g cocoa powder
Icing sugar to dust
Ingredients
for the Filling
125g caster sugar
100g toffee popcorn,
plus extra for decoration
2 x 227g tubs of clotted cream
Ingredients for the
Buttermilk Ganache
100g dark chocolate, chopped
100g milk chocolate, chopped
150ml buttermilk
25g unsalted butter, softened
Essential Equipment
25x35cm/10x14-inch baking
tray, greased and lined with
baking paper
Clean damp tea towel

Method
Preheat the oven to 210C/190C fan/gas mark 7. Whisk together the eggs and sugar
until the mixture triples in volume and you achieve the ribbon stage when you lift
the whisk from the mixture and draw a figure of eight with the falling mixture, it
should sit proudly on the surface for about 3 seconds before sinking away.
Sift over the flour and cocoa powder and fold in making sure the mixture is smooth,
though try not to deflate those bubbles too much. Spread into the prepared tin,
smooth over the top, and bake for 7-10 minutes, or until the sponge springs back
when gently touched.
Whilst the sponge is baking place a clean, damp tea towel onto the worktop, and
cover that with a sheet of baking paper dusted liberally with icing sugar. Once the
sponge is baked, invert immediately onto the baking paper, then wrap into a very
tight spiral inside the baking paper and tea towel. Allow to cool completely.
For the filling, heat the sugar in a dry saucepan over a medium/high flame. The
sugar will start to melt and cook. Stirring, allow the sugar to dissolve completely
and turn into a caramel, then add the popcorn and stir to coat each piece. Pour
onto a heatproof mat or tray and allow to cool. Once set, blitz to a fine sand in
a food processor, add the clotted cream, and blitz again into a gritty, popcorn paste.
When the cake has cooled, unroll and spread with the filling, then wrap tightly up.
Make the frosting by heating the chocolates and buttermilk in a heatproof bowl over
a pan of barezly simmering water. Stirring, allow the mixture to turn into a smooth
glossy ganache, then remove from the heat and beat in the butter. Allow to cool,
then use that to spread over the log. Slice off each end to neaten, and top with some
chopped popcorn.

ARABIAN NIGHTS
PAVLOVA
Serves 10-12

Pavlova seems an obvious choice at Christmas, not least because of its bleak, snowy whiteness and post-roast
lightness. But this, I like to believe, has a more profound Christmas symbolism: it is an ode to the three wise men.
Though really there needs to be no excuse for making it.
Ingredients
for the Meringue
6 large egg whites
340g caster sugar
1tsp cornflour
1tsp white wine vinegar

Method
Preheat the oven to 160C/140C fan/gas mark 3.

Ingredients
for the Topping
600ml double cream
4 fresh figs, quartered
Kernels from 1 pomegranate
50g dried apricots,
finely chopped
75g pistachio kernels
1 persimon, finely sliced
tsp rose water
1tbsp pomegranate molasses
Icing sugar to dust

Take a fingerful of meringue and dot a little bit onto each corner of the
baking paper, then place that down onto the baking sheet to make sure it
sticks. Dollop the meringue into the centre of the baking sheet then smooth
it into a thick disk of about 23cm in diameter I use a small crank handle
palette knife, but a large flat spoon would work. Place the meringue into the
oven, turn the oven down to 140C/120C fan/gas mark 1, and bake for 1 hour
30 minutes, then turn the oven off but leave the meringue inside to cool
completely, preferably overnight.

Essential Equipment
Large baking sheet,
lined with greaseproof/
baking paper

Tip: the meringue can be made up to a month beforehand, if stored in an

airtight container in the freezer. Though dont top until an hour before
serving, to avoid a soggy mess.

Whisk the egg whites to medium peaks, then slowly add the sugar in a steady
stream whilst whisking constantly. Whisk until the sugar has dissolved and
you have a very glossy meringue. Add the corflour and vinegar, folding in
gently.

Once cooled, invert the meringue onto a cake stand or plate. For the topping,
whisk the cream to soft, floppy peaks and dollop it on top of the meringue.
Scatter over the figs, pomegranate kernels, chopped apricots, pistachios and
persimon slices. Dribble the rosewater and drizzle the pomegranate molasses
over the fruits, before finishing with a snowfall of icing sugar.

DOUBLE CHOC &

GINGER BISCOTTI
Makes 28

Whether these are intended as a gift to another, or a treat for yourself, no Christmas coffee should be without
a biscotti to dunk. These arent incredibly sweet, but the chocolate flavour is fulfilling and the warmth from the
ginger is comforting.
Ingredients
230g plain flour
20g cocoa powder
150g caster sugar
125g milk chocolate chips
(or a mixture of milk and white)
2 large eggs
2tbsp milk
50g stem ginger from a jar,
finely chopped
Essential Equipment
Large baking sheet,
lightly greased

Method
Preheat the oven to 200C/180C fan/gas mark 6. In a mixing bowl, toss
together the flour, cocoa powder and sugar until evenly dispersed, then
stir through the chocolate chips.
In a small cup, beat together the eggs and milk, and add the chopped stem
ginger. Pour this into the dry ingredients and bring together, with your hands,
into a fairly smooth dough. This takes a little bit of kneading and force, but it
will come together.
Roll the dough into a fat sausage about 28cm/11-inch long, place onto the
baking sheet and flatten down slightly. Bake for 25 minutes, then remove
from the oven and with a sharp serrated knife, gently but firmly slice the
biscotti into thin pieces about 1cm thick. Place these, flat onto the baking
sheet and bake for a further 15 minutes.
Remove from the oven and transfer to a wire rack to cool.

ULTIMATE SPICED
HOT CHOCOLATE
Serves 1

Imagine a cold hand cupping a mug of hot chocolate to gain warmth and gratification, and you have the
ultimate image of cosiness. This hot chocolate is, without any shame of my big headedness, the best hot
chocolate Ive ever had. Its a spicy, gently sweetened drink, topped with a fluffy meringue. If youre a cautious
creature, or serving this to kids or the elderly, please use pasteurised egg whites from a carton for the topping.
Ingredients for
the Drink, per person
400ml whole milk
1 cinnamon stick
2 cardamom pods, bruised
1 star anise
Zest of 1 tangerine/
clementine
1 clove
25g dark brown
muscovado sugar
50g 70% cocoa solid dark
chocolate, chopped or grated
Ingredients for
the Meringue Topping
1 egg white
50g caster sugar

Method
Place the milk into a saucepan along with the spices and warm very gently for
about 10 minutes, covered with a lid to avoid evaporation. You dont want the
milk to even simmer, just steam delicately. After infusing, fish out the spices
though reserve the cinnamon stick - then add the sugar and chocolate. Stir
until the chocolate has melted and the sugar has dissolved. Decant into your
favourite mug.
For the topping, whisk the egg white to a stiff foam, then slowly add the
sugar whilst whisking constantly. When you have a smooth, stiff and glossy
meringue, pile it carelessly on top of the hot chocolate. Burnish the meringue
with a cooks blow torch - if you have one - and pop the cinnamon
stick into the merringue before sipping in complete festive bliss.

COMING SOON

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All images and text John Whaite

Graphics Paul Atkins
www.johnwhaite.com