Originally posted by trekkie
I have willingly inherited responsibility for making the xmas cake, pudding and fruit mince pies this year.
Has anyoe got some good recipes ??
Please post them here.
cheers
trekkie
"Computer: cake, chocolate, Christmas decoration, 74.3 degrees"
"Computer: pudding, hot, earl grey, 87.5 degrees"
"Computer: fruit mince, chilled, carribean style, 51.2 degrees"
Does that work, mr trekkie?
-f
Originally posted by fierceThat's funny but I am afraid he is going to have to do the old fashioned way to show his holiday spirit. 🙂
"Computer: cake, chocolate, Christmas decoration, 74.3 degrees"
"Computer: pudding, hot, earl grey, 87.5 degrees"
"Computer: fruit mince, chilled, carribean style, 51.2 degrees"
Does that work, mr trekkie?
-f
I will post which ever recipes I can find when I find them.
~ Cheshire Cat 😀
Christmas Glogg
1 bottle of red wine
2-3 tbsp Madeira (optional)
half-cup raw sugar, or to taste
third-cup raisins
1-2 sticks cinnamon
5-6 whole cloves
peelings of orange
quarter-cup blanched slivered almonds
quarter-cup vodka to spike it up (optional)
Method:
In a large kettle, combine all the ingredients except the vodka.
Heat slowly, until the drink is steaming hot. Stir every now and then, and taste with a spoon whenever you feel like it.
Do not let the drink get even close to boiling. Just keep it warm. Before serving, add vodka if you wish.
Thanks to my friends in northern Sweden. Vodka should not be optional.
Christmas pudding
Ingredients
75g self-raising flour
¼ tsp salt
1 tsp mixed spice
75g fresh breadcrumbs (best made from 2 day old bread)
75g butter (or more traditionally lard)
175g raisins
50g dried figs
175g brown sugar
3 eggs
75g grated apple or carrot
175g currants
175g sultanas
50g mixed (candied) peel
1½ tbsp brandy, rum or grand marnier
juice and rind of an orange
Method
1.Grease a 1200 ml pudding basin. Make sure you have a good seal on the top.
2.Sift flour, salt and spice together. Add breadcrumbs and mix thoroughly.
3.Cream butter and sugar together until light and fluffy. Add in eggs one at a time, thoroughly mixing before adding the next egg.
4.Using a spoon fold in alternatively sifted flour mixture and orange juice.
5.Add all the grated carrot, fruit, brandy and rind.
6.Pour mixture into prepared pudding basin. Cover the mixture with foil before the securing top of basin.
7.In a large saucepan. Place pudding basin so that the water comes halfway up the basin. Steam for 8 – 10 hours. Making sure the water never completely evaporates.
8.Cool inside pudding basin, store in fridge. Steam for a further 2 hours on just before serving.
NOTE: aUSTRALIAN STANDARD METRIC UNITS USED.
1 tsp = 1 teaspoon = 5ml
1 tbsp = 1 tablespoon = 15 ml
Enjoy
Rich Christmas Cake
Ingredients
300g sultanas
100g glacè cherries
250g raisins, chopped coarsely
115g seeded dates, chopped coarsely
200g dried figs, chopped coarsely
125g dried apricots, chopped coarsely
125g dried pineapple, chopped coarsely
85g orange marmalade
180ml Grand Marnier (or brandy or rum)
250g butter, softened
165g dark brown sugar
4 eggs
2 tsp Parisian essence
300g plain flour
2 tsp mixed spice
160g whole blanched almonds, toasted, chopped coarsely
To Decorate
55g caster sugar
60 ml water
500g fondant
pure icing sugar
coloured cachous
christmas tree biscuit cutter
OR
100g macadamia nuts
125g pecan nuts
Method
1.Prepare the fruit, making sure that it is all roughly the same size. Combine the fruit, marmalade and Grand Marnier in a large bowl, mix well. Cover and stand overnight, preferably 2 – 3 days.
2.Line the base and sides of a deep 19cm square cake pan with 2 layers of brown paper and 2 layers of baking paper, bringing baking paper 5cm above the edge of the pan. Preheat oven to slow (140oC / 120oC fan forced).
3.Beat the butter and sugar in a small bowl with an electric beater until just combined. Add the eggs one at a time, beating until just combined before each addition. Add the essence, beat until just combined. Add the butter mixture to the fruit mixture, mix well. Stir in sifted flour and mixed spice, then the almonds. Mix well. Spread mixture evenly into prepared pan.
4.TO DECORATE WITH NUTS: Working from outside of the cake to the centre. Place one row of pecans nuts all around the cake. Followed by a row of macadamia nuts. Repeat until the whole cake is covered.
5.Bake in a slow oven for about 3 hours or until cooked when tested. Brush top of the cake with extra Grand Marnier. Cover hot cake tightly with foil, turn cake upside down and cool in pan.
6.TO DECORATE WITH ICING: Combine sugar and water in a small pan and stir over a low heat, without boiling, until sugar is dissolved. Bring to the boil, boil for 1 minute uncovered. Remove syrup from the heat and leave to cool.
7.Trim top of the cake so that it is flat. Fill any holes with small pieces of fondant. Brush top of the cake with some of the sugar syrup.
8.Knead remaining fondant until smooth, on a surface dusted with sifted icing sugar. Roll out icing until it is large enough to cover the cake. Carefully lift the icing onto the cake, smooth out with hands. Trim any excess fondant with a sharp knife, smooth edges with hands. Stand for several hours or overnight until firm.
9.Place a christmas tree biscuit cutter gently in the centre of the cake, to use as a guide. Brush the icing inside the cutter with sugar syrup, then sprinkle with some coloured cachous inside the cutter. Lift off the cutter. Decorate the sides of the cake with a nice ribbon.
NOTES: AUSTRALIAN STANDARD METRIC UNITS USED.
1 tsp = 1 teaspoon = 5ml
1 tbsp = 1 tablespoon = 15 ml
a)Substitution if desired of recipe mixed fruit and nuts can be made for any fruit or nut by weight.
b)Brandy, rum, Grand Marnier, or orange juice flavoured with essence are all interchangeable in the recipe.
c)Also makes 2x15cm square cakes or 2x17cm round tins (cook for 1¾ to 2 hours) -- 4x9.5cm square tins or 4x 12.5cm round tins (cook for 1½ to 1¾ hours)
d)Can store cakes un-iced for up to 6 months.
e)Icing can be completed a month ahead. Do not refrigerate iced cakes – Store them in covered containers in a cool dry place.
f)Store un-iced cakes in a refrigerator if weather is humid.
Enjoy
Originally posted by trekkieYes i know it's desperately old and probably unfunny but here it is in all its glory:
I have willingly inherited responsibility for making the xmas cake, pudding and fruit mince pies this year.
Christmas Cake Recipe
Ingredients:
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
nuts
bottle Vodka
2 cups of dried fruit
Sample the vodka to check quality.
Take a large bowl, check the vodka again.
To be sure it is of the highest quality, pour one level cup and drink.
Repeat.
Turn on the electric mixer.
Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar.
Beat again.
At this point it's best to make sure the vodka is shtill OK.
Try another cup ... just in case
Turn off the mixerer.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick fruit off floor.
Mix on the turner.
If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.
Sample the vodka to check for tonsisticity.
Next, sift two cups of salt. Or something. Who giveshz a shiznit.
Check the vodka.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the vodka and kick the cat.
CHERRY MISTMAS!
Originally posted by EdwardipovI had not seen that before!! Very funny. 🙂
Yes i know it's desperately old and probably unfunny but here it is in all its glory:
Christmas Cake Recipe
Ingredients:
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
nuts
bottle Vodka
2 cups of dried fruit
Sample the vodka to check quality.
Take a large bowl, c ...[text shortened]... ally, throw the bowl through the window, finish the vodka and kick the cat.
CHERRY MISTMAS!
~ Cheshire Cat 😀
Originally posted by EdwardipovIt might even be nicer than my recipe......
Yes i know it's desperately old and probably unfunny but here it is in all its glory:
Christmas Cake Recipe
Ingredients:
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
nuts
bottle Vodka
2 cups of dried fruit
Sample the vodka to check quality.
Take a large bowl, c ...[text shortened]... ally, throw the bowl through the window, finish the vodka and kick the cat.
CHERRY MISTMAS!
It is very funny 😀
-trekkie
No Fuss Turkey with Stuffing
ingredients
1.2kg turkey breast, (off the bone)
1 onion, sliced
½ cup cranberry jelly
30ml red wine
375ml chicken stock
180g bacon, chopped
1 onion, chopped
2 teaspoons chopped sage
60g butter
4 cups breadcrumbs
⅓ cup toasted pine nuts
¼ cup chopped parsley
method
Preheat oven to 180°C. Season turkey. Heat a large frying pan. Add turkey skin side down and cook for 2 minutes or until golden. Turn and brown the other side.
Place a pile of the onion in the middle of the baking dish. Top with the turkey. Combine cranberry jelly and red wine in a small saucepan and heat until runny. Brush over the turkey. Pour around 1 cup of the stock. Place in oven.
Cook for 40 minutes, basting with the cranberry mixture regularly. Cover turkey with glad bake and then alfoil if browning too quickly.
Meanwhile, place bacon and onion in a large frying pan. Cook until bacon is crisp and onion soft. Stir through the sage. Add the butter and allow to melt. Stir through the breadcrumbs, pine nuts, and parsley. Season.
Grease a 1 litre capacity oven proof dish. Tip stuffing into dish and pour over remaining stock. Cover with baking paper and foil. Bake for 30 minutes, removing the foil for the final 10 minutes.
Allow turkey to rest for 10 minutes before carving and serving with the stuffing and a light jus (gravy)