Pagan Yule customs and traditions have been celebrated for centuries and are rooted in ancient European culture and beliefs. Yule, also known as the Winter Solstice, marks the shortest day and longest night of the year, usually occurring around December 21st. The main idea behind Pagan Yule traditions is to honor the cycle of nature and celebrate the returning of the light. Many pagans believe that during this time, the sun god is reborn and brings hope and warmth back into the world. One popular custom is the lighting of the Yule log. Traditionally, a large log would be selected and decorated with evergreen branches, ribbons, and other symbols of the season.
Step 10
Cut off a piece of fondant that’s large enough to make 6 apple stems. Using the brown food colouring, colour the fondant for the stems brown. Break off smaller pieces of brown fondant and mould them to shape. (You can use real stems for added authenticity, if you like.)
First, using the airbrush or a kitchen sponge or the cake-decorating paintbrush, if you don t have an airbrush , paint some yellow food colouring at the top and base of the apple. Spoon the cake batter equally into the 12 holes and bake on the middle shelf for 30 35 minutes, or until a skewer inserted into the centre of the sponges comes out clean.
Traditionally, a large log would be selected and decorated with evergreen branches, ribbons, and other symbols of the season. The log would then be burned in the hearth as a representation of the returning light. Another integral part of Pagan Yule celebrations is the Feast of Mother Night.
Helena’s Wicked Witch Apples
Can it be a trick and a treat? Bite into these apple illusion cakes for a spiced cinnamon sponge with a surprise apple and maple syrup centre. These individual apple sponges are the perfect pudding for a Halloween party. If you want to make the cakes with children, you can simplify the decorating process by using ready-coloured red or green fondants and skipping the airbrushing and painting steps altogether –the results won’t create as much of an illusion, but they will be just as fun and just as delicious!
Makes: 6 Difficulty: Needs skill Hands-On Time: 1 hr Baking Time: 35 mins- Ingredients
- Method
Ingredients
For the apple filling:
knob of unsalted butter
1 Granny Smith apple, peeled, cored and diced into 5mm pieces
1 tbsp maple syrup
pinch of ground cloves
pinch of ground nutmeg
For the cinnamon sponge:
170ml vegetable oil
190g caster sugar
190g plain flour
2 tbsp ground cinnamon
1 tsp baking powder
For the icing:
40g unsalted butter
80g soft dark brown sugar
1 tbsp whole milk
100g icing sugar, sifted
To decorate:
500g white fondant icing
brown, green, yellow and red water-based food colouring
cornflour, for dusting
Equipment
You will need:
6-hole 6.5cm half-sphere silicone moulds x 2
airbrush or kitchen sponge (optional)
Method
Step 1
Heat the oven to 180°C/160°C fan/350°F/Gas 4.
Step 2
Prepare the apple filling. Melt the butter in a small saucepan set over a medium heat. Add the diced apple and cook for 3–5 minutes, until the apples have softened slightly. Add the maple syrup, spices and salt, and stir to coat the apple pieces. Leave to cook for a further 5 minutes, until the liquid has evaporated and the apples are glazed. Remove from the heat and set aside.
Step 3
Make the cinnamon sponge. Whisk the oil, sugar and eggs in a stand mixer fitted with the whisk attachment, on medium speed for 3–4 minutes, until light and airy.
Step 4
Sift the flour, ground cinnamon, baking powder and salt together into the bowl with the egg and oil mixture. Using a large metal spoon, fold in the dry ingredients until thoroughly combined.
Step 5
Place the half-sphere moulds on the baking sheet. Spoon the cake batter equally into the 12 holes and bake on the middle shelf for 30–35 minutes, or until a skewer inserted into the centre of the sponges comes out clean. Leave the sponges to cool in the moulds for 10 minutes, then turn them out onto a wire rack, dome upwards, and leave them to cool completely.
Step 6
Meanwhile, prepare the icing. Place the butter and brown sugar in a small saucepan set over a medium heat for about 5 minutes, until the butter and sugar have melted to form a smooth, syrupy consistency. Carefully pour in the milk, stirring continuously –be careful as the mixture may splutter. Bring the syrup to the boil and immediately remove the pan from the heat. Leave the syrup to cool for 10 minutes, then add the icing sugar, a few tablespoons at a time, beating with a wooden spoon between each addition, until all the icing sugar is fully incorporated. Set aside.
Step 7
Level the flat side of each sponge using a serrated knife. Using a melon baller, scoop a hole in the middle of 6 of the sponges and fill the hollow with a spoonful of the apple filling, pressing down to tightly pack it in. Discard the scooped-out pieces of sponge (or eat them –cook’s perks!).
Step 8
Spread a spoonful of the icing onto the flat side of each of the remaining 6 sponges and sandwich them on top of the filled sponges. Smooth the remaining icing around the outside of the ‘apples’.
Step 9
Using the melon baller, carve a small indent in the top of each ‘apple’ where the stem will sit.
Step 10
Cut off a piece of fondant that’s large enough to make 6 apple stems. Using the brown food colouring, colour the fondant for the stems brown. Break off smaller pieces of brown fondant and mould them to shape. (You can use real stems for added authenticity, if you like.)
Step 11
Divide the remaining fondant into 6 equal pieces. Dust the work surface with cornflour and roll each piece into a thin, neat disc, large enough to cover each apple. Carefully transfer 1 fondant disc to each apple, covering the apples neatly and evenly. Using the palms of your hands, smooth the fondant over the top and sides and trim off the excess around the base (gather up the trimmings, as you’ll need them for the next step). Carefully, press your knuckle into the indent at the top of the apple, where the stem will sit.
Step 12
Combine the fondant trimmings into a ball and use the green food colouring to create an even colour. Roll out the green fondant and use this to cut out leaves for the apples. Using a cocktail stick, create veins and markings along the leaves.
Step 13
Decorate the apples. First, using the airbrush (or a kitchen sponge or the cake-decorating paintbrush, if you don’t have an airbrush), paint some yellow food colouring at the top and base of the apple. Top it with some green and then make brush strokes of red, painting upwards from the base to the top of each apple. (Use a real apple for reference.)
Step 14
Dip the bristles of the cake-decorating paint brush in the brown food colouring and flick them towards the apple to create some brown speckles over the apple ‘skin’. Brush some brown around where the stem will go.
Step 15
Using a little water, attach a stem and a leaf to the top of each apple, folding the leaves slightly to give a more realistic look. Leave to set before serving.
This feast takes place on the longest night of the year and is a time for honoring ancestors and deceased loved ones. It serves as a reminder of the continuity of life and the importance of remembering those who came before. Pagan Yule also incorporates the use of evergreens, such as holly, mistletoe, and ivy. These plants are seen as symbols of protection, growth, and vitality during the winter months. They are often used to decorate homes and altars, and their presence is believed to bring good luck and ward off evil spirits. In addition to these customs, Pagan Yule often involves rituals and ceremonies that celebrate the elements of earth, air, fire, and water. These rituals may include singing, dancing, and the sharing of food and drink. It is a time for community and connection, as pagans come together to welcome the return of the light and celebrate the turning of the seasons. Overall, Pagan Yule customs and traditions are a rich and meaningful way to connect with nature, honor the cycles of life, and celebrate the beauty and magic of the winter season. They provide a sense of continuity and remind us of the importance of staying connected to the natural world and our ancestral heritage..
Reviews for "Celebrating the Return of the Sun: Pagan Yule Practices"
1. Jane - 1/5 stars - I was really disappointed with this book. As someone who is interested in learning about different cultural traditions, I was excited to delve into the topic of pagan yule customs. However, I found the book to be extremely biased and lacking in depth. It seemed to only focus on debunking and criticizing these customs rather than providing a well-rounded understanding. I would not recommend this book to anyone genuinely interested in learning about pagan traditions.
2. Michael - 2/5 stars - I picked up this book hoping to gain insight into the historical significance and beautiful traditions associated with pagan yule customs. Unfortunately, I was met with a poorly researched and disorganized collection of information. The book lacked proper citations and sources, making it difficult to trust the accuracy of the content presented. Additionally, the author's personal opinions and biases were too prevalent, making it hard to separate fact from opinion. Overall, I was left feeling unsatisfied and would not recommend this book.
3. Sarah - 2/5 stars - Pagan yule customs and traditions is a book that attempts to shed light on a fascinating aspect of ancient traditions. However, the author's tone is condescending and dismissive throughout the book, undermining the credibility of the information. The lack of a balanced perspective made it difficult to fully appreciate the significance of these customs and understand their cultural context. While the topic itself is intriguing, this particular book fell short in presenting a fair and comprehensive exploration of pagan yule customs.
4. Robert - 1/5 stars - This book was a waste of my time. The author seemed more interested in criticizing and mocking pagan yule customs rather than providing any meaningful insight. The book was filled with unnecessary sarcasm and derogatory remarks, which only served to create a hostile and unprofessional reading experience. I would not recommend this book to anyone seeking an objective or respectful examination of pagan yule traditions. Save your money and look for a more unbiased source of information.