We’ve been proud to feature the delightful illustrations of York artist Emily Sutton on Bettys products for several years now and just love how her hand-drawn style complements our love of craft and attention to detail. After she brought our Enchanted Forest theme so beautifully to life last Christmas, this year we asked Emily to depict somewhere just as magical closer to home – our Café Tea Rooms.
As an increasingly popular complement to festive plates of mince pies, you might view stollen as something of an indulgence. Possibly even a slightly wicked one. But the rich, fruity spiced bread has fans in surprisingly holy places. Originating in Germany, the oldest record of stollen being enjoyed as a Christmas treat dates back to Italy in 1545, where church dignitaries tucked in at the ecumenical Council of Trent.
If you think it’s still a little early to be concerning ourselves with Christmas puddings, the news is that we started making them weeks ago, at the height of summer. Back in July, as we do every year, we dug out the recipe for our Classic Christmas Pudding. It’s based on an old Bettys family one belonging to Lesley Wild’s mother, although these days, as with all of our Christmas puddings, we use vegetarian-friendly suet.
You might be forgiven for thinking that an unforgettable Christmas is all about grand spectacles: the turkey, the pudding, the cake, the tree. But here at Bettys, we know that there’s just as much joy to be found in perfecting the little things.
Have you ever gazed at a display of Christmas cakes and felt just the tiniest twinge of regret that you could only choose one? Then we have something that you’ll love. Our Christmas Cake Selection features a trio of festive fruit cakes, each one featuring a traditional design to become a miniature masterpiece of our craft.