It strikes me in January, when the festivities are over, that advertisers actually want us to be miserable.

I always feel a bit deflated when taking down the Christmas tree – the house has been filled with twinkly lights and decorations for weeks only to be stripped away. The feeling is exacerbated with TV adverts calling for total abstinence from anything that brings even a hint of joy. One of the things I love about the festive period is the smell of baking full of butter, spice and citrus. So why keep it for a limited period? Nothing will liven the house and gladden the soul in a dreigh January like a bit of baking.

Recently I’ve noticed that when you call into houses that many people have brought back the treats in tins. I was doing a Radio 4 show in Scotland in November and we were discussing how old shortcake tins are now being sold for a good bit of money on auction sites. A tin will keep your baking fresh and is also a lovely bit of nostalgia. I was in an aunt’s house recently and she wheeked out 3 tins to accompany the coffee. They had homemade shortcake, fifteens and Christmas cake – what could be better? I had a similar experience visiting family in Australia – everytime I visited family the tins appeared, often with recipes from home. One that I especially loved was one called Yummy Date squares. They’re essentially a souped up rice crispy bun but you caramelise sugar and butter with dates and then add the puffed rice and a few spices. It’s a simple recipe but so tasty. Another bonus is that they’re gluten free.

A fruit cake is a very versatile thing – you can eat it as it is with a cup of hot tea, warm it up and serve as a pudding with custard or have it with cheese as a savoury snack. The cake here is not as rich as a tradition dried fruit laden variety but instead has apple, chopped figs and walnuts. When cooled it will keep in a tin for over a week. I’ve added an option of a maple and cinnamon drizzle for on top but that’s entirely up to you.

Sometimes a little something sweet is all you need.

placeholder image — Sometimes a little something sweet is all you need.

We do hospitality so well here that we often think we have the monopoly on it but I’ve found the Italians would give us a run for our money. A few years ago I was in the Abruzzi mountains for Christmas and the same ritual occurred when I visited a friend’s house. Her mum had the tins out with delicious chocolate truffles and almond biscuits. The biscuits were Ricciarelli made with whipped egg whites and sugar with almonds and orange zest folded in. The mixture is set in the fridge for a few hours then rolled into balls, dusted with icing sugar and baked. My Italian isn’t great, their English was similar but sitting around a table with sweet things and coffee brought us all together. There was laughter, expressions of delight at the taste and that’s all that mattered. So rather than wallow the way we’re expected to, get the oven on, bake something, invite a friend round or visit with a box of goodies. I remember all my female relatives had their names written on paper and stuck with Bandaid plasters onto the bottom of the tins so that they could be returned. Sometimes a bit of something sweet is all you need…..