Borstplaat

The Dutch celebrate their Christmas like other countries on 25 December every year. However, this celebration has traditionally been present free (although it is becoming more popular now to receive presents then as well.)

When I was little, we would receive presents on 5 December, to celebrate Sinterklaas, or Saint Nicholas. So, as my advent calendar entries for the next couple of days, I will focus on the delights that are Sinterklaas goodies.

For the uninitiated, a bit of background may be worthwhile.

The Dutch love their sugar. Therefore, the Christmas treats that I am about to reveal to you must not be indulged by the fainthearted. Because, as you will see, why would you want to interfere with the deliciousness that is sugar by adding other ingredients?

You have been warned.

Borstplaat/ Suikerbeestjes

Ingredients:
250 g sugar (cane sugar if available)
5 tbs double cream
2 tbs water
food essence (vanilla, lemon, raspberry), cocoa powder or instant coffee

Method:

1. Mix the sugar, water and cream in a saucepan. Slowly bring to a boil.

2. Boil for 5 minutes. When a drop of the mixture hardens in cold water, the mixture is done. Remove from the heat.

3. Add the taste of choice.

4. Grease the figurines you will be using thoroughly, then pour the mixture into them. Cool.