Steiff Christmas Elephant Ornament
With only 2,000 of these adorable Steiff Christmas elephant ornaments made, we are very lucky to have one right here in Framlingham! This is the perfect gift for any collector of Steiff or for the elephant fanatic.
He measures 10cm in size, has beautiful soft velvety grey fur, a swish red and gold felt saddle, and the essential gold plated “Button in Ear” with an elephant instead of the usual Steiff bear stamp. There is a thin red ribbon attached so you can hang him on your tree for all to admire.
Steiff was founded in 1880 by Margarete Steiff, and although we often think of the classic Steiff teddy bear being one of the first pieces she created, it was actually the Steiff elephant design that started it all. The teddy bear was later introduced in 1902 and was designed by her nephew Richard Steiff. In 1904 the “Steiff – Button in Ear” was born and remains the guarantee of excellent craftsmanship and the quality Steiff are famous for.
We only have one available so please give us a call on 01728 723757 or email chris@krcookshop.co.uk if you would like to make him part of your collection. We can arrange for pick up from the shop or offer free delivery throughout the U.K. The Steiff elephant costs £88.00.
Helen’s Christmas Cake
This is the most fantastic and easy Christmas Cake recipe ever, tried and tested over many years. Given to me by a very dear Australian friend, way back in the 70’s. I’m afraid it’s all in imperial measurements, and I really didn’t want to risk converting to metric in case it didn’t work! ~ Chris
Helen’s Christmas Cake Recipe
Before you start, soak the fruit overnight in brandy (about half a cup)
Ingredients:
2lb mixed dried fruit (it’s best to mix your own from raisins, sultanas and currants)
2oz ground almonds
3oz glace cherries
4oz mixed peel
1/2 lb self raising flour
1/2 lb butter
1/2 lb dark brown sugar (Muscovado if possible)
1 tablespoon of black treacle
Grated rind of one lemon
Grated rind of one orange
1 teaspoon of mixed spice
A few drops of vanilla essence
4 eggs
Method:
– Cream the butter and sugar, add the eggs, then add and combine all the other ingredients.
– Line a cake tin very well with 3 or even 4 layers of newspaper on the outside and then greaseproof paper on the inside.
– Cook for 3-4 hours. 350 degrees for one hour, then turn down to 300 degrees
