DECEMBER 2023
FESTIVE HOSTING
WITH EMILY & SHEREE & KIDDIES
AN IRIS & WOOL KIDS CHRISSY CELEBRATION
At Iris & Wool, this season holds a special place in our hearts. The festive atmosphere, the enchanting summer evenings spent watching the sunset on our property with a drink in hand, and the joy of reviving cherished family recipes. Yet, what truly warms our hearts is crafting those magical moments for our little ones. Our dear friends Sheree and Jack enjoyed a festive lunch with Sam, Lucy and myself.
All wearing Iris & Wool of course!
NOSTALGIC
For our founder Emily, Christmas brings up many emotions. It never has been quite the same since she lost her mum, Jane. The loss of a loved one can indeed cast a shadow over festive occasions and it feels like something is missing, but Emily, now a mother herself, is creating new Christmas memories and bringing back the sparkle her mum would bring to her own family.
The tradition of Emily's dad buying a snow dome in Jane's honor is a beautiful way to keep her memory alive during the holiday season. The collection of 24 snow domes!!! over the years hold cherished memories of Jane.
As Emily embraces the magic of Christmas with her own little ones, the sparkle returns.
Emily's Christmas cake recipe
Emily makes this each year for her Father in Law, Richard. Em & Richard are the only ones who seem to eat it!! This Christmas Emily hopes the cake brings an extra bit of comfort to Richard as its his first without his loving Wife "Jannie." who we sadly lost in October.
Ingredients
375 g sultanas
250 g raisins chopped
250 g currants
125 g mixed peel
125 g glace cherries halved
60 g glace pineapple chopped
250 g butter
1 cup brown sugar firmly packed
1/2 cup brandy
1/2 cup water
2 tsp orange rind grated
1 tsp lemon rind grated
1 tbs treacle
2 eggs lightly beaten
1 3/4 cups plain flour
1/3 cup self-raising flour
1 1/2 tsp bicarbonate of soda
Method
Line a deep 23cm or 20cm sqaure cake tin with greaseproof paper, bringing paper 5cm above the edge of tin
Combine fruit, butter, suager, brandy and water in a pan, stir over heat until butter is melted and sugar dissolved.
Bring to the boil reduce heat and simmer covered for 10 mins
Remove from heat, cool to room temp
Stir in orange and lemon rind, treacle and eggs
Stir in sifted dry ingredients spread mixture evenly into tin
Bake at 140c for 2-21/2 hours. Civer hot cake wiht foil, cool in tin.
Enjoy with your loved ones or gift to your loved ones xx
You can shop Sheree's cards via the Little Print Farm website where they are all hand drawn and screenprinted by Sheree herself, so clever.
As many families may find this time of year hard, know that we are thinking of you all and wishing you all a magical and heartfelt Christmas!
