Reading Group Guide 1
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The Twelve Dates of Christmas is written in twelve chapters, each devoted to one of Kate’s dates. How did that help in the development of the narrative arc and the consistent introduction of new characters?
Did you connect with Kate’s cynical view of dating at the beginning of the novel? How did her outlook on love and second chances change throughout?
Which of the dates was the most entertaining for you to read? How do you think Kate handled herself through some of the mishaps and misunderstandings?
Like Kate, author Jenny Bayliss lives in a small British town, and is a baker too. What did you think of the fictional town of Blexford? In what ways do you think the story would have been different if it took place in a metropolitan city like London?
How do Kate’s feelings towards Blexford and her past there change over the course of the novel? Why does she consider leaving and what ultimately encourages her to stay?
The magical spirit of the holidays is an important theme in The Twelve Dates of Christmas. What part does Christmas play in the story, and why is it an important time of year for Kate?
At its heart, The Twelve Dates of Christmas is a story of discovering the love that was in front of Kate all along. What were your thoughts about the ending?
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Kate’s best friend, Laura, is a welcome and consistent presence in the novel. What role does she play in Kate’s love life, both past and present? What can their friendship tell us about the value of women supporting each other?
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One of the book’s themes is opening oneself up to new experiences. Why does Kate decide to go through with the Twelve Dates of Christmas? Discuss what Kate’s various experiences can teach us about the trials and tribulations of modern love.
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Laura’s Toasted Hazelnut Make-Up Brownies
These brownies are so unctuously squidgy that they are almost a pudding; in fact, they would go exceedingly well with a generous helping of vanilla ice cream. But I like to eat them with a large, strong coffee. Beware, finger-licking will be required. These brownies are gluten-free, and, if you use a dairy-free butter and dairy-free chocolate, they are also lactose-free. Don’t try to cut them until they are bone-cold, or you will end up with a heap of chocolate lava; I’m not saying this is a bad thing, just that a bowl and spoon will be required!
INGREDIENTS 2 cups 70% dark chocolate 1⅓ cups sunflower butter 1½ cups granulated sugar 1 tablespoon vanilla extract 4 large eggs, beaten
Preheat the oven to 350 degrees (convection oven). If using a non-convection oven, preheat to 375 degrees. Line the bottom and sides of a 9x11-inch baking pan with parchment paper. Bring a saucepan of water to a simmer, and place the chocolate and sunflower butter in a heatproof bowl. Place the bowl over the saucepan, making sure the wa-
2 cups ground toasted hazelnuts
ter does not touch the bottom of the bowl, and stir oc-
1½ cups chopped toasted hazelnuts
casionally,
until
the
chocolate
has
melted
and
the
ingredients are fully combined. If you don’t have a heatproof bowl, you can use the microwave (like I do). Place the chocolate
Makes 18 good slices
and sunflower butter in a microwave-safe bowl and, using the 60% power option, microwave in short bursts, stirring often to ensure the mixture doesn’t burn. Mix the sugar and vanilla extract into the chocolate mixture. Allow the mixture to cool slightly if the bowl feels more than just lukewarm to your hands (you don’t want scrambled eggs) before beating in the eggs and all of the nuts, until fully combined. There is no need to use an electric mixer for this; a thorough stir with a wooden spoon will suffice. Pour the batter into the prepared baking pan and bake for 30 to 35 minutes, until the top is set and the brownie slab is just beginning to shrink away from the sides of the pan. Cool completely in the pan before slicing. These brownies will keep at room temperature in an airtight container for up to 1 week. Don’t be tempted to keep the brownies in the fridge, as they will dry out.
Christmas Ginger Tiffin
This tiffin offers the fiery heat of ginger and the soothing balm of dark chocolate and Lyles Golden Syrup. It works wonders with a cup of tea, and is the perfect accompaniment to a rainy afternoon. I like to make it vegan friendly by using dairy-free biscuits, chocolate, and sunflower butter but you may do as you wish; it is delicious either way. It is worth noting that if you can’t get hold of Lyles Golden Syrup, corn syrup can be used in its place.
INGREDIENTS
Line an 8x8-inch square baking pan with parchment pa-
½ cup sunflower butter
per, leaving it longer at the sides for easy lifting when set.
1½ heaping tablespoons Lyles Golden Syrup or light corn syrup
Combine the sunflower butter, Lyles Golden Syrup, hot
¼ cup hot chocolate mix
chocolate mix, and ⅓ cup of the dark chocolate in a
2 cups dark chocolate, chopped 2½ cups gingersnaps, crushed into a mixture of large pieces and “sand” ¾ cup raisins Gold sugar stars or Christmas-themed sprinkles, for sprinkling Makes 12 slices
medium-sized saucepan and melt over low heat. Stir continuously until the mixture is fully melted and combined. Take the saucepan off the heat and add the crushed gingersnaps and raisins. Stir thoroughly to coat all of the cookie pieces with the chocolate mixture, and then tip it into the prepared pan. Smooth the mixture out evenly; the back a of metal spoon works best for this. Bring a saucepan of water to a simmer, and place the remaining dark chocolate in a heatproof bowl. Place the bowl over the saucepan, making sure the water does not touch the bottom of the bowl, and stir occasionally, until the chocolate has melted. If you don’t have a heatproof bowl, you can use the microwave. Place the chocolate in a microwave-safe bowl and, using the 60% power option, microwave in short bursts, stirring regularly to make sure the chocolate doesn’t burn. Pour the melted chocolate over the biscuit base, spread it into an even layer, and sprinkle with gold sugar stars or edible Christmas adornments of your choice. Place the tiffin in the fridge to set; chill for 2 hours before slicing into 12 comforting bars of wintery decadence. This will keep in the fridge in an airtight container for up to 10 days . . . given the chance!
Christmas Brandy Truffles
These truffles are easy to make and taste like chocolate Christmas pudding. They are best kept in the fridge, as they will become very soft if left out, but once in the fridge, they’re good for at least ten days. This is the kind of gift you could make to take to a dinner party to accompany the after-dinner coffee, or indeed dish out to your own guests, or just snaffle in front of the TV! I like to pour the boiling cream through a sieve when adding it to the chocolate, just to make sure there are no gritty nibs of spice in the mixture. Don’t worry about trying to make the truffles round— believe me, you will end up with a melted mess—as these are the kind of truffles that look like little cocoa-dusted nuggets; the less handled, the better.
INGREDIENTS 1¼ cups double cream 1 teaspoon pumpkin pie spice Half a cinnamon stick 1¾ cups dark chocolate chips (anything above 54% cocoa content works fine) ¼ cup of softened butter 2 tablespoons brandy Cocoa for dusting Baking parchment (optional) Makes 30 truffles
Pour the double cream into a small saucepan. Add the pumpkin pie spice and stir through the spice to get rid of any clumps.Add the cinnamon stick. Set the cream on a gentle heat, so that it slowly comes to a boil and the spices have a chance to infuse the cream. Stir at intervals to ensure the mixed spice doesn’t clump. While the cream is heating, put the chocolate into a heatproof bowl. When the bubbles begin to break on the surface of the cream, take the pan off the heat and remove the cinnamon stick, then pour the cream through a sieve directly onto the chocolate. Give the chocolate a gentle prod to make sure the cream has reached to the bottom of the bowl. Leave the mixture for 2 minutes, allowing the cream to gently begin to melt the chocolate. Add the softened butter and the brandy. Then carefully stir the mixture continuously until the chocolate, cream, and butter become smooth and glossy. This may take a little time. Leave the mixture to cool, then cover and keep it in the fridge for 3-4 hours, until it is set, or overnight. Cover the bottom of a small bowl with cocoa. Using a teaspoon, scoop out nuggety shards of the truffles, shaping them slightly so that they resemble little rocks, then drop them into the cocoa dish, tossing lightly to coat. Work quite quickly so that you can get them back into the fridge, as the heat of your hands will melt the truffles. I like to layer the truffles in an airtight container between sheets of baking parchment and keep them in the fridge until I am ready to eat them.