Evelyn called the group to attention and flapped her carol sheet. There in the little copse, surrounded by twinkling lights and loved ones, they sang “Silent Night,” “God Rest Ye Merry Gentlemen,” and “The Holly and the Ivy.”
As they began a rousing rendition of “The Twelve Days of Christmas,” Kate and Matt slipped quietly out of Potters Copse and opened the café, ready for the cold carolers to arrive. Barry followed them out and gave a wave as he headed back to the Duke’s Head.
Matt got the mulled wine heating and ran around turning on all the Christmas lights in the café. As Kate brought out the first tray of mince pies, the carolers were making their way across the green. She heard them before she saw them. They had reached “eleven pipers piping” and as the door burst open they had just begun “twelve drummers drumming.”
The noise was deafening as eighty people, including Matt and Kate, finished the song with an earsplitting
“AND A PARTRIDGE IN A PEAR TREE!”
The wine was drunk and the nibbles nibbled, and after an hour or so the numbers began to dwindle. The families with young children were the first to leave; they had to settle excited offspring and hang stockings and put out milk, mince pies, and carrots for Father Christmas and Rudolph.
Laura hugged Kate tightly.
“I’m so happy for you,” she said. “And I’m so pleased that you’re staying. Life wouldn’t have been half so much fun without you.”
“I’m pleased too,” said Kate. “I don’t know what I’d do without you.”
Ben shook Matt’s hand.
“Good one, mate,” he said. “’Bout bloody time.”
Then he gave Kate a squeeze.
“Thank God you’re staying,” he said. “Without you here for her to let off steam, my wife would have buried me in the back garden by now.”
“There’s still time,” said Laura, handing Charley to him.
The rest of the revelers drained their glasses and slowly left for home or the Duke’s Head. Carla and Petula helped to clear down the café, and then they too left. Matt turned the lights off in the café and joined Kate in the kitchen as she wrapped up the last of the mince pies.
He poured them each a mug of cocoa, grabbed a package wrapped in brown parcel paper, and led Kate out into the garden.
It was so peaceful. The snow in the garden was untouched, a deep undulating ocean of white. Matt swished some snow off one the tables and placed the mugs down on it. He motioned for Kate to sit and she did so. He joined her on the bench, looking out across the garden.
Matt handed the parcel to Kate.
“Open it,” he said.
“But it’s not Christmas yet,” she protested.
“Just open it,” said Matt.
Kate untied the string and the paper fell open. Kate looked. And then she looked again. Her eyes widened. It was a quilt. A quilt made from patches of all the fabrics she had designed.
Kate stood and shook the quilt out. They were all there: all her Liberty designs, scraps of old tote bags from before Liberty, swatches of lino prints and silk paintings, even designs printed on cotton tablecloths from her university days.
Kate turned to face Matt. She hugged the quilt to herself.
“How did you . . . ?”
“I commissioned Petula and Evelyn to make it back in the summer,” said Matt. “I probably haven’t got them all, but . . .”
“But how did you get hold of all these?” Kate asked. “Some of these designs are really old!”
“I had some of them already,” said Matt. “Little pieces of you I kept, when I couldn’t have the real thing. And the rest I sourced from Laura and your dad and the Internet.”
He smiled nervously.
“Do you like it?” he asked.
“I love it,” said Kate. “It’s perfect. Thank you.”
Kate sat back down and Matt tucked the quilt tightly around them both. They were quiet, the steam from their cocoa curling into the air, their histories and their futures entwined, as they always had been.
The old pear tree stretched its bony arms toward them, a million fairy lights twinkling in its naked winter branches.
“I love that pear tree,” said Kate.
“Our pear tree,” said Matt.
They kissed, as they had done all those years before, under the snowy boughs of the ancient tree and the watchful eye of the winter moon. And as Kate rested her head against Matt’s shoulder, the snow began to fall again, soft white wisps that floated silently to the ground. Nothing stirred but for the sound of the lovers breathing and the beating of their two hearts made whole.
ACKNOWLEDGMENTS
• • • • •
I am thankful to so many good people for making this book possible, in both the practical and the pastoral sense. It takes tens of dedicated book lovers, across many miles, to get one story to print, and it’s been both an honor and a pleasure to meet so many of them along the way.
I will be forever grateful to Hayley Steed, my fabulous agent at the Madeleine Milburn Literary, TV and Film Agency, who saw a spark in my first draft and has been championing me ever since; thank you, Hayley, for taking a chance on me. You are a force of nature, and I adore how fiercely passionate you are about your authors. I’m so happy to be one of them. Thank you to Liane-Louise Smith, Georgina Simmonds, Georgia McVeigh, and Sophie Pelissier for all your hard work on the international rights front. And to the whole team at MM, I feel super lucky to have been welcomed so warmly into your lovely family; thank you all for being so generous with your time and for being endlessly patient when I ask all sorts of ridiculous questions.
Thank you to my British editor, Jayne Osborne, for always being nurturing and reassuring when I feel overwhelmed, and for being generally lovely in all situations; your enthusiasm positively radiates. Thanks also to my American editor, Margo Lipschultz at Putnam, for supporting me across the ocean, coming up with great ideas, and being so excited about this book.
And to the rest of the editorial team, in particular Sam Fletcher and Lorraine Green, thank you for expertly guiding me through the editing process and noticing all the things that didn’t quite add up. My Thanks to El Gibbons for her amazing marketing skills and to Rosie Wilson for beautifully handling my manuscript’s publicity. To all the lovely sales and marketing folks on both sides of the ocean, thank you for getting Twelve Dates out into the world.
I have to thank Mel Four, who designed the book cover for my UK jacket, and Sandra Chiu for designing my American jacket; I love them both. They are so different and yet each one epitomizes Christmas and captures the essence of the story.
Thanks, Mum and Dad, for being the proudest parents ever and remembering every story I’ve written since I was five. Dad, your quiet faith and explosive laughter fills my heart. Huge thanks to my brilliant siblings, Lindsay and Simon, and my heart-sisters, who have spent years reading my stories and encouraging me to keep going: Aileen, Jo, Adele, Tammy, and Sue, I’m looking at you! And to Bev, Jayne, and Helen, my wonder women, who live near and far but are always in my heart.
Dom, thank you for your unending love and patience and for being ever-ready to provide takeaways when required. And to my boys, Jack and Will, the lights of my life; I finally did it!
I feel thankful every day for the wonderful people in my life; I don’t know what I did to get so lucky, but I will never take any of you for granted.
The
Twelve Dates
of
Christmas
JENNY BAYLISS
Discussion Guide
Recipes
DISCUSSION GUIDE
• • • • •
1. 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?
/> 2. 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?
3. 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.
4. 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?
5. 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?
6. 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?
7. 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?
8. 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?
9. 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?
RECIPES
• • • • •
Laura’s Toasted Hazelnut Make–Up Brownies
MAKES 18 GOOD SLICES
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!
2 cups 70% dark chocolate
1⅓ cups sunflower butter
1½ cups granulated sugar
1 tablespoon vanilla extract
4 large eggs, beaten
2 cups ground toasted hazelnuts
1½ cups chopped toasted hazelnuts
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 water does not touch the bottom of the bowl, and stir occasionally, 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 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
MAKES 12 SLICES
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 these vegan friendly by using dairy-free biscuits, chocolate, and sunflower butter, but you may do as you wish; they are 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.
½ cup sunflower butter
1½ heaping tablespoons Lyles Golden Syrup or light corn syrup
¼ cup hot chocolate mix
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
Line an 8x8-inch square baking pan with parchment paper, leaving it longer at the sides for easy lifting when set.
Combine the sunflower butter, Lyles Golden Syrup, hot chocolate mix, and ⅓ cup of the dark chocolate in 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 Spiced Biscuits
MAKES 30 BISCUITS
These chocolatey, orange spiced biscuits taste just like Christmas, and their comforting snap makes them perfect for dunking in a mug of hot chocolate when it’s cold outside. As an extra bonus—as if more was needed on top of chocolate and orange—your home will be filled with the Christmas-y aroma of cinnamon and ginger while they bake.
I make these biscuits vegan by using dairy-free chocolate and sunflower spread.
⅔ cup sunflower butter
¾ cup granulated sugar
Zest of 1 large orange
1 cup all-purpose flour
1 cup self-rising flour
1 cup dark chocolate, chopped into small chunks
2 teaspoons pumpkin pie spice
Preheat the oven to 375 degrees F (convection oven).
Line three large baking sheets with parchment paper. Using an electric mixer, beat the sunflower butter, sugar, and orange zest on high speed until it is light and fluffy. Stir in the flours, chopped chocolate, and pumpkin pie spice until fully combined.
The mixture will be quite soft. Using a spoon, scoop out scant walnut-sized chunks of the dough and roll it into balls using your hands. Space the balls evenly on the prepared baking sheets to give them room to spread; I recommend 10 balls per baking sheet. Lightly press down on each ball to flatten slightly.
Bake for about 15 minutes or until the edges have begun to turn a golden brown.
Remove from the oven and allow to cool for a few minutes before transferring to a wire rack to cool completely.
When cool, the biscuits can be stored in an air
tight container for up to 1 week, but I’ve never yet had a batch last that long. This recipe makes approximately 30 biscuits, which sounds like a lot, but with my family these will be gone in about 2 days! In my experience, these little Christmas biscuits are usually being plucked from the rack by eager fingers and devoured whilst they are still warm!
ABOUT THE AUTHOR
• • • • •
Jenny Bayliss lives in a small seaside town in the UK with her husband, their children having left home for big adventures. After having been a professional cake-baker for many years, she went back to college at age thirty-nine to study part-time for a degree in Creative and Professional Writing. Bayliss likes long walks, baking days, stationery, and shamelessly wearing party dresses to the supermarket. The Twelve Dates of Christmas is her debut novel.
What’s next on
your reading list?
Discover your next
great read!
Get personalized book picks and up-to-date news about this author.
Sign up now.
The Twelve Dates of Christmas Page 33
