Last updated 08:59, Saturday, 29 November 2008

We all like to indulge in sweet, sticky and gooey stuff at Christmas, it’s almost compulsory to stretch out on the sofa and stuff your face while watching a film...

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Keep some for yourself: Learn about homemade Christmas gifts from the December issue othe BBC Good Food magazine

Shop-bought goodies are all very well, but homemade ones aren’t that hard to make and people will appreciate them more if they know it is all down to your hard work and sticky fingers...

MELTING MIDDLE TRUFFLES

These are the perfect truffles for a milk chocolate lover.

Once they’ve defrosted, the caramel middles will be melty and the outside truffle just firm.

Ingredients

Makes 40 – costs £6.15

1/2 a 450g jar Dulce de Leche caramel toffee

100g/4oz dark chocolate (70 per cent cocoa), chopped

2 x 200g bars milk chocolate, chopped

142ml pot double cream

1 tsp vanilla extract

85g/3oz cocoa powder, to coat

Method

1 Make the middles first and heat the Dulce de Leche in a pan for one minute until warmed and runny, then stir in the chopped dark chocolate and leave to melt. Stir until smooth.

2 Cover a dinner plate with cling film, oil the cling film well, then tip the mix onto it.

3 Cool, then freeze for two hours.

4 Put the milk chocolate into a bowl, bring the cream to the boil in another pan, then pour it over the chocolate.

5 Leave for two minutes, then add the vanilla and stir until smooth. Cool, then chill until set.

6 Peel the caramel from the cling film, then snip into thumbnail-size pieces with wet kitchen scissors.

7 Spread cocoa powder over a large baking tray. Take a heaped teaspoon of the truffle mix then, with cocoa-dusted hands, poke in a caramel chunk.

8 Squash the mix around the caramel to seal, then roll into a ball. Put onto the tray, then shake to coat in the cocoa.

9 Repeat with the rest of the mix, then freeze if keeping.

SPANISH FIG AND ALMOND BALLS

Pack the fig and almond balls in cellophane bags, then write serving suggestions on pretty tags, and tie on with ribbon.

Ingredients

Makes six – costs £1.02 per ball

100g/4oz whole almonds, toasted

500g pack dried whole figs, hard stalk and centre of base removed

85g/3oz dried apricots, chopped into small pieces

50g/2oz dried cranberries

1tbsp brandy

1tbsp clear honey

1tsp ground cloves

100g/4oz sesame seeds, toasted

Method

1 Whizz the almonds in a food processor until most are finely chopped, then tip into a large bowl.

2 Roughly chop the figs, then whizz to a smooth sticky paste. Scrape onto the almonds then, using your hands, mix together well with the dried fruit, brandy, honey and cloves.

3 Divide the mixture into six and roll into balls. Tip the sesame seeds onto a tray, then roll the balls in them until covered.

4 Cover the tray loosely with a clean tea towel, then leave the fig balls to dry for a week.

Will keep in a cool place for two months.

SWEET CHILLI JAM

This savoury condiment is a bit different from shop-bought sauces. It’s a thicker, stickier version of sweet chilli sauce, and lovely with grilled or cold meats. Makes four small jars, costs £2.35 per jar.

Ingredients

8 red peppers, deseeded and roughly chopped

10 red chillies, roughly chopped

finger-size piece fresh root ginger, peeled and roughly chopped

8 garlic cloves, peeled

400g can cherry tomatoes

750g/1lb 10oz golden caster sugar

250ml/9fl oz red wine vinegar

Method

1 Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped.

2 Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.

3 Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava.

4 Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for three months in a cool, dark cupboard – refrigerate once opened.

These recipes are taken from the December issue of BBC Good Food magazine. The December issue is on sale now, priced £3.10