Blimey. I did not realise a Gingerbread House would be so difficult to make.
For the last couple of years, Bean and I usually make stollen and Chutney as our little Christmas numbers. Chutney was still on the cards this year (we made a scrummy ginger and cranberry one, full of Christmassy flavours although just a tad too much ginger.) But this year, I really fancied making a gingerbread house. This is largely due to my friend Gidge making one every year that looks truly splendid. I now know that it’s not as easy as it looks.
Next year I will stick to Stollen. Our gingerbread house started to go wrong when I couldn’t get the dough onto the pan without it breaking. I also had a little person clinging to my legs, so this did not help- she just wanted a little taste which turned into wanting a big taste! When it finally cooked, I couldn’t get the thing to stand up (not helped by the ever keen Bean trying to stick cocktail sticks in the sides.) It did eventually stand up, albeit in a lop sided manner and with crumbs galore breaking off everything you tasted it.
The little people were happy because there was a whole heap of broken off cuts to munch on and they appreciated my little house. It wasn’t laden with sweets as they had hoped nor tasting particularly sweet but it was at least edible. Definitely not up to my stollen standards, the Germans/ Swedes definitely got it right with that pud!