Last week I was kindly invited to take part in a Blogger Christmas cooking challenge.
Persil Washing Up Liquid have teamed up with Ruth Clemens (blogger at The Pink Whisk and runner-up of the Great British Bake Off) to create some festive family recipes.
Along with some other bloggers I was given a chance to re create one of Ruth’s recipes and also be entered into an opportunity to win a prize of £300 worth of kitchen vouchers from selected retailers.
(I was excited enough to be baking a plate full of treats so this was an added bonus).
Ruth’s festive recipes include-
- Chocolate Orange Trifle
- Christmas Biscotti
- Mini Sausage Twirls
- Orange Fig Glazed Ham
- Spiced Apple Chutney
- Candy Cane Meringues
- Christmas Biscuits
I decided to go with the Florentines as I thought they looked amazing and have never got around to making any up for myself yet so this itself would be a challenge …
Here is Ruth’s video on how to make them-
- 50g golden syrup
- 50g Stork Baking Liquid
- 50g demerara sugar
- 50g plain flour
- 8 glace cherries, chopped
- 45g flaked almonds
- 40g mixed peel
- 50g sultanas
- 150g milk chocolate
Oven Temperature : 160c(fan)/180c/Gas Mark 4.
Bake Time: 8-10 minutes
- Small pan
- Silicone spatula
- Medium and small mixing bowl
- Chopping board
- Cutlery – knife & spoon
- 2 x baking trays,
- Non-stick baking paper
- Wire cooling rack,
- Pastry brush
- Preheat the oven to 160c(fan)/180c/Gas Mark 4 and line two baking trays with non-stick baking paper.
- Add the golden syrup, demerara sugar and Stork Baking Liquid to a small pan.
- Heat the pan over a gentle heat, stirring frequently until the sugar dissolves.
- Remove from the heat and add the flour, flaked almonds, mixed peel, sultanas and chopped glace cherries into a bowl and stir to mix evenly.
- Place spoonfuls of the mixture well spaced apart as they will spread, creating 6 Florentines on each tray.
- Bake in the oven for 8-10 minutes until lightly golden brown.
- Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled melt the milk chocolate gently in the microwave or over a pan of steaming water.
- Coat the back of each Florentine with melted chocolate, allow to set.
- Use white chocolate to coat the Florentines if preferred.
I was very pleased with how the Florentines had turned out as they looked and tasted delicious (I should know I had more than my fair share).
After making the biscuits I got to try out the new limited edition ‘Warm Spice’from Persil.
The bright red washing up liquid is such a vibrant colour and goes well with the festive season.
When adding some in your running water to do the dishes it releases a wonderful aroma of warm spice.
You can really pick out the amazing smell of cinnamon!
It does a great job of removing tough grease in things such as meat trays and makes all the pots squeaky clean.
The bubbles stay in the bowl for a long time and the great thing is that although there is a lovely smell, they don’t make your pots smell of a spicy fragrance.
Overall the Persil Warm Spice washing up liquid is an essential product to have in the kitchen this Christmas time as it makes washing up more fun and less strenuous, all for a competitive price of around £1-00 for a 500ml bottle.
Now I’m off to try the – Chocolate Orange Trifle
Ruth Clemens has created a range of recipes to celebrate the launch of Persil’s Limited Edition Warm Spice Washing Up Liquid. For more information and recipes visit Persil
About this post-
This is a sponsored post from Persil and all thoughts on the recipe and washing up liquid are my own honest opinion.