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Touch of Noel
Touch of Noel
Scrumptious sweet titbits during festive times in December often remind me of the Breudher which my cousin Enid rustled up in her huge old oven. This occurred eons before; when my country of birth still identified itself by ‘Ceylon.’
Throughout the entire time I knew Enid’s folks, they’d relentlessly protected the time-honoured Dutch recipe of Breudher. However, I recollect how they’d permit me to fetch my sister so we could help blend the dough with more butter, honey, some eggs. Then, we’d sprinkle dried bits of fruit, preserved citrus plus lemon zest in to the mixture.
Between diversions of hide-n-seek, we’d sit on the floor, looking intently in to the oven to observe the dough rise little by little in its fluted mould. We drew in its delicious scent while Enid turned it out on to the wire shelf to cool. Before long, she’d cut the Breudher in to chunky pieces, jotting them with filmy butter which infused in to our perfumed morsels. She’d then lightly dust them with icing powder which she impishly dubbed “pixies’ sequins.”
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