If you’d love to get your hands on this special book (and a bottle of Sedgwick’s to drink while you mull over the stories), I’m giving away a gift set over on my Facebook page this week so click here to enter! You can also read all the funny OBS tales over on Sedgwick’s website here. But before you head on over, I’ve made some deliciously sticky Christmas buns stuffed with proper almond marzipan and fruit mince and drizzled with a Sedgwicks caramel which, if I could, I would bath in! Make them on Christmas eve, pop them in the fridge to prove overnight and bake them on Christmas morning to nibble on while you open presents! Merry Christmas everyone!

Sticky Christmas Bun Wreath with Marzipan and Sedgwick’s Caramel

Makes 12

DOUGH

500g flour

2 tsp ground cinnamon

2 tsp mixed spice

75g muscovado sugar

75g butter, softened

2 eggs

2 egg yolks

10g instant dry yeast

10g salt

175ml lukewarm milk (or water)

FILLING

60g butter, softened

½ cup fruit mince

100g almond marzipan (not persipan*) – optional, grated, plus extra for star cut-outs

SHERRY CARAMEL

1 cup light brown sugar

½ cup Sedgwick’s OBS

60g butter

1 tbsp cream

Make the dough by placing all the ingredients in a mixing bowl (I use a stand mixer to make it easier) and combine until a soft dough forms. Knead the dough for 8-10 minutes or until it’s smooth and springs back when poked with a finger. Cover the dough and leave to rise in a warm place until doubled in size (about 1 hour). You can also do this in the fridge overnight which gives it a lovely sourdough flavour. In the meantime, prepare the baking tray by rubbing a large 30cm spring form cake tin with butter. Knock down the dough and knead it lightly to press out the air then roll out into a 20x30cm rectangle. Spread the dough with the softened butter then spread with fruit mince and sprinkle with grated marzipan. Roll the dough up tightly (from the longest side) to form a sausage then slice into 2cm thick wheels. Pack the buns around the outside of the prepared cake tin and place a small ramekin in the middle (to keep the wreath shape. Then cover loosely with cling wrap and allow to rise in a warm place until doubled in size. In the meantime, make the caramel; place the sugar in a pan or saucepan with 2 tbsp water and heat gently until dissolved. Bring to the boil and simmer until deep golden brown. Add the OBS, butter and cream and swirl to combine. Allow to cool. Preheat the oven to 200C (conventional, 180 fan-forced) and bake for 20-30 minutes until golden (with the ramekin in the middle). Allow to cool slightly before serving warm, drizzled with the sherry caramel. Decorate with marzipan stars.