Around this time of year I start preparing for Christmas, and one of the first things I do is mix this year’s batch of spiced sugar. The recipe is Jamie Oliver’s, and has been a tradition of mine for a few years now. In his recipe, it’s for popcorn, but I’ve used it for cupcakes, scones, syrup, and my personal favourite – over the top of porridge on Christmas Morning! I’m usually a splash of milk and salt kinda gal, but for Christmas spiced sugar is the only way to have it!
The recipe is actually less of a recipe and more, throw it together and let flavour the sugar. It’s not difficult at all but I always get compliments on it. I’ve included the sugar in small presents, like a mason jar of spiced sugar brownies or layering porridge oats and spiced sugar and it’s always gone down a treat! I’ve found my favourite way of using it for popcorn is to heat oil and butter, pour in some sugar, then add the kernels. It makes it more caramelised than the original version, and keeps well packaged up as a gift.
I think everyone should make this, I go through loads over the festive season and still have enough to last a few month!
Anyway, onwards! You’ll need;
3 fresh bay leaves
finely grated zest of 2 oranges
finely grated zest of 2 lemons
6 whole cloves
½ teaspoon ground cinnamon
10 gratings whole nutmeg
1 vanilla pod, halved lengthways
1 kg unrefined caster sugar
Put the bay leaves, orange and lemon zest and all of the spices into a food processor and whiz it up. Once well blended, turn to a low whiz and slowly pour the sugar in until combined. The sugar will be damp, so spread it out evenly on a large baking tray (covering it loosely with clingfilm) then leave it to dry for a few hours.
Once the sugar is dry, pass it through a sieve to catch any larger pieces of spices, and chuck those away. Put your sieved sugar into an airtight container, where it will keep for a good few months (if it lasts that long!)
Let me know how you do, and what you’re using your spiced sugar on!