Christmas Cake

Recipe from Jamie Oliver

Christmas Cake

Ingredients:
600g raisins
200g currants
100g glacé cherries
250g mixed dried fruits (e.g. prunes, apricot, apple, pear)
400ml brandy/sherry/rum
300g unsalted butter
200g dark brown sugar
1 lemon
4 eggs
2tbsp treacle/golden syrup
300g plain flour
½ tsp ginger
1tsp cinnamon
pinch ground cloves
150g ground almonds
150g pecans, chopped

Method:
1. The night before, place the dried fruit in a saucepan with the alcohol and bring to a simmer. Transfer to a bowl, let it cool, cover and leave to soften overnight.

2. Pre heat the oven to 150°C/ 300F/Gas 2. Butter and line a 23cm (9 inch) diameter cake pan with a double layer of greaseproof paper which is about 8cm higher than the tin.

3. Blitz half the soaked fruit in a food processor to make a paste, then return to the rest of the fruit and mix together.

4. Cream together the butter and sugar in a large bowl until light and fluffy. Grate the zest of the lemon and add to the bowl. Beat in the eggs, one at a time and mix in the treacle.

5. Sift the flour into a separate bow land combine with the spices and ground almonds. Mix into the butter mixture, alternating with the fruit. Fold in the pecans and transfer the mixture to the prepared pan. Bake for 2 ½ -3 hours, or until a skewer poked into the centre comes out clean.

6. As soon as you remove the cake from the oven, brush with some more alcohol. Leave to cool in the tin for 5 minutes, then remove from the tin and place in on a large sheet of foil. Wrap the cake up twice to retain the heat. Remove the foil after a few hours and wrap the cake up in a double sheet of greaseproof paper followed by a double sheet of tin foil. Store in an airtight container for 2-12 weeks. Feed the cake with brandy/sherry/rum about once a week over this period.

Cinnamon Raisin Swirl Bread

Recipe from Pastry Affair

Cinnamon Raisin Swirl Bread

Ingredients:

For the dough:

2 tsp active dry yeast

235ml (1 cup) warm milk

80ml (1/3 cup) warm water

2tbsp granulated sugar

1 ½ tsp salt

60g (¼ cup) butter, melted

120g (¾ cup) raisins

445g (3 ½ cups) strong white bread flour

For the cinnamon swirl:

70g (1/3 cup) granulated sugar

2tsp ground cinnamon

1 egg, beaten

Method:

1. In a large mixing bowl, combine the milk and water and sprinkle over the yeast. Set aside for 5-0 minutes, until frothy (add a pinch of sugar if it is not frothy after 10 minutes). Mix in the sugar, salt, butter and raisins. Gradually add the flour and mix until the dough comes together, adding a splash of water if necessary, to achieve a smooth but not too sticky dough.

2. Knead the dough on a lightly floured surface for 7-10 minuted. Return the dough to the bowl, cover with cling film and leave in a warm place to rise for 1 ½ – 2 hours, until doubled in size.

3. For the cinnamon swirl, mix together the sugar and cinnamon in a small bowl until completely combined.

4. Punch out the dough on a lightly floured surface and roll out into a 9x15 inch rectangle. Brush the egg over the top of the dough, then sprinkle over the cinnamon sugar. Roll up the dough, starting with the shortest end, folding down the ends. Transfer to a greased 9x5 inch loaf pan, seam side down. Press the dough down so that it reaches the corners evenly. Cover with a kitchen towel and leave for a further 40-60 minutes. Preheat the oven to 280C/350F/mark 4.

5. Bake for 40-50 minutes or until the bread is golden and sounds hollow when tapped. Remove from the pan and transfer to a wire rack to cool slightly before slicing.

Apricot & Fig Tea Loaf

Recipe from Poires au Chocolat

Apricot Fig Tea Loaf

Ingredients:
125g dried apricots
125g dried figs
100g sultanas
½ vanilla pod
200ml Earl Grey tea
150g pecan halves
100g light brown sugar
pinch salt
1 egg
225g plain flour
1 ½ tsp baking powder
2tbsp milk


Method:
1. Place the apricots, figs and sultanas into a saucepan. Split the vanilla pods, scrape out the seeds and add the seeds and pod to the pan. Stew the tea until it takes on a deep amber colour. Pour the tea over the fruit and cook over a low heat, covered, for an hour, stirring occasionally.


2. Preheat the oven to 170C/325F/mark 3. Line a 9x5 inch loaf tin with baking paper or lightly greased foil.


3. Toast the pecan halves in the oven for about 5 minutes. Chop the pecans into small chunks and set aside.


4. Drain the fruit, reserving about 50ml of liquid. Top up the liquid to 80ml with water and return to the pan. Add the sugar and salt and heat gently until the sugar has dissolved. Pour into a large mixing bowl.


5. Chop the apricots and figs into small chunks and stir into the sugar syrup. Beat the egg and add to the mixture. Sift the flour and baking powder and mix in. Add the milk and mix until well combined. Transfer the mixture to the prepared tin and bake for 40 minutes, or until a toothpick inserted into the centre of the loaf comes out clean (a piece of foil or greaseproof paper may need to be used to cover the top of the loaf to stop it browning too much).

Pains aux Raisins

Recipe from Mu Shi Tza

Pains aux Raisins

Makes 12

Ingredients:

For the raisins

100g raisins

40ml brandy

For the crème patissiere

2 egg yolks

50g granulated sugar

20g plain flour

250ml milk

1tsp vanilla extract

For the pastry

150ml lukewarm milk

6g fresh yeast or 2g powered dry yeast

250g plain flour, sifted

4g salt

35g granulated sugar 

125g unsalted butter

For glazing

1 egg yolk

1tbsp milk

apricot jam

Method:

1. Soak the raisins in the brandy and leave overnight. Drain excess liquid.

2. For the crème patissiere, whisk together the yolks, sugar and flour together in a heatproof bowl until pale and creamy. Place the milk and vanilla in a saucepan and bring to a simmer. Slowly pour into the egg mixture, whilst continually whisking. Transfer the mixture to the saucepan and heat until the mixture reaches 85C and has thickened. Pour into a heatproof bowl, cover with cling film and leave to cool.

3. For the pastry, mix together the milk and yeast. Mix in the flour, salt and sugar. Once well-combined, knead the dough for two minutes, return to the bowl and cover with cling film. Leave to double in size (one or two hours). Briefly knead the dough to knock out the air, cover with cling film and refrigerate for half an hour.

4. Roll out the butter between two sheets of greaseproof paper and chill.

5. Lightly dust a surface with flour, and roll the dough out to a rectangle, approximately 30x35cm. Spread a thin layer of the crème patissiere over the pastry, and distribute the raisins evenly over the top. Roll up the pastry, starting from the short side. Slice the roll into rolls 3cm wide. Place on a baking tray lined with baking paper. Cover with cling film and leave to for 40-50 minutes

6. Preheat the oven to 180C/350F/mark 4. Mix together the egg yolk and milk for the glaze in a small bowl and brush over the pastry. Bake for 20-25 minutes, or until golden brown. Glaze generously with the jam.

Carrot Cake

Recipe adapted from Food Network

Carrot Cake

Ingredients:

For the cake

400g caster sugar

320ml canola/vegetable oil

3 eggs

1tsp vanilla extract

390g plain flour, sifted

2tsp bicarbonate of soda

2tsp cinnamon

1/4tsp ginger

1/4tsp nutmeg

1 ½ tsp salt

1tbsp plain flour

150g raisins

110g pecans/walnuts, coarsely chopped

450g carrots, peeled and grated

120g pineapple (fresh or canned), diced

For the frosting

250g cream cheese

225g unsalted butter

1tsp vanilla extract

3-4tbsp milk

450g icing sugar, sifted

To decorate

20g pecans/walnuts, coarsely chopped

1-2tsp orange zest

1tbsp icing sugar

Method:

1. Butter and flour three 8 inch cake pans. Preheat the oven to 190◦C/375F/mark 5.

2. Mix together the sugar, oil, eggs and vanilla until pale and smooth.

3. In a separate bowl, mix together the (390g) flour, bicarbonate of soda, cinnamon, ginger, nutmeg and salt. Add to the wet ingredients and mix until completely incorporated.

4. Coat the raisins and nuts in the tablespoon of flour and fold into the batter, along with the carrots and pineapple.

5. Divide the batter between the pans and bake for 30 minutes or until a toothpick poked into the middle of the cakes comes away clean.

6. For the frosting, mix together the cream cheese and butter until softened and fluffy. Mix in the vanilla extract and icing sugar. Add enough milk (one tablespoon at a time) to achieve a smooth, spreadable consistency.

7. Once the cakes have cooled, sandwich the layers together with the frosting and spread the remaining frosting over the top and sides of the cake. Sprinkle the chopped nuts and zest over the cake and dust with icing sugar.

Mince Pie Cookies

Recipe from Jamie Oliver

Mince Pie Cookies

Ingredients:
250g unsalted butter
140g caster sugar1 egg yolk
zest of one clementine, grated
300g plain flour400g mincemeat

Method:
1. Pre heat the oven to 180°C/ 350F/Gas 4. Line baking trays with baking paper.

2. Cream together the butter and sugar until pale and fluffy. Beat in the egg yolk and clementine zest.

3. Sift in the flour and mix through the mincemeat, reserving a couple of tablespoons.

4.Divide the dough into little blobs and place on the baking trays. Dot the remaining mincemeat over the cookies and bake for 10-12 minutes, or until golden and set on the outside with a soft centre.

Cherry & Chestnut Brownies

Recipe from Jamie Oliver

 

Cherry & Chestnut Brownies

Ingredients:175g unsalted butter
200g dark chocolate, broken
75g dried cherries
75g roasted chestnuts, chopped
100g plain flour, sifted
75g cocoa powder, sifted
1tsp baking powder
300g golden caster sugar
4 eggs
icing sugar, for dusting
crème fraîche, to serve
zest of one orange, to serve

Method:
1. Preheat the oven to 180C/350F/mark 4. Grease and line a 20x30cm pan.

2. Place the butter and chocolate into a heatproof bowl over a simmering pan of water and heat until completely melted. Remove from the heat and stir in the cherries and chestnuts.

3. Fold in the flour, cocoa powder, baking powder and sugar into the melted chocolate mixture and once combined, beat in the eggs.

4. Pour the batter into the pan and bake for 15-20 minutes, or until set around the edges and top but a little squidgy inside. Leave to cool on a wire rack before dusting with icing sugar and serving with crème fraiche and orange zest.



Cocoa Hazelnut Granola

Granola is probably my favourite kind of cereal. This is a bit of a mash-up of cocoa pops and granola, due to the cocoa powder, and I'm not quite sure what I think of it. If you enjoy both cereals, then this is probably for you, but I think my preference lies with cereals that don't leave the milk chocolatey, despite this being a heavily marketed attraction.

I like this cereal, the fruit and nuts work really well but I would like to try it without the cocoa.

I found this recipe on Always With Butter's blog, though it was adapted from Food In Jars.

Cocoa Hazelnut Granola

Ingredients:
140g hazelnuts
55g cranberries
300g rolled oats
2tbsp cocoa
¼tsp salt
4tbsp sunflower oil (or other unflavoured oil)
8tbsp golden syrup

Method:
1. Preheat the oven to 180C/350F/gas mark 4. Roast the hazelnuts in a small roasting tin for about 10-12 minutes, tossing half way through to ensure even roasting. Remove from the oven and leave to cool a little. Lower the temperature of the oven to 175C/335F/gas mark 3.

2. Pour the oats into a large bowl with the cocoa, salt and cranberries. Add the oil and stir through, then add the golden syrup and mix well. Pour into a large roasting tin and place in the oven for 25-30 minutes, stirring every 10 minutes.

3. Once the granola is done, take it out of the oven and push it towards the centre of the tin. Leave to cool and break into small(ish) clumps.

Cranberry Blondies

Like most blondies, these are very sweet and so should be consumed in moderation- I used half the amount of the ingredients from Taste of Home, so the one I've written up makes about 18 small(ish) triangles.

The cranberries go really well with these, as they counterbalance the brown sugar and white chocolate with their slight tartness. The sweetness could be reduced a little by using a lighter sugar- light brown soft, brown caster, or even white caster would do the trick, though they wouldn't be as soft or dense.

Cranberry Blondies

Makes 18 pieces

Ingredients:

85g butter

160g muscovado (or other sugar)

1 egg

½tsp vanilla extract 

135g flour

¾tsp baking powder 

¼tsp salt

¼tsp cinnamon  

30g dried cranberries

85g white chocolate, coarsely chopped (or chips)

Topping:

110g cream cheese

55g icing sugar

85g white chocolate, melted

30g dried cranberries

Method:

1. Preheat the oven to 180◦C/ 350F/ gas mark 4 and line a 7.5 inch/19cm square tin with buttered greaseproof paper (or use a disposable foil tin).

2. Melt the butter and stir in the sugar; leave to come to room temperature.

3. Beat the egg and vanilla into the butter and sugar. Sift in the flour, baking powder, salt and cinnamon and stir until well incorporated. Fold in the chocolate pieces and cranberries.

4. Pour the mixture into the prepared tin and bake for about 25 minutes, or until a skin has formed and a skewer inserted near to the centre comes out clean. Leave to cool for about 15 minutes before taking out of the tin and cooling further on a wire rack.

5. For the frosting, soften the cream cheese in a small-medium bowl and sift in the icing sugar. Beat together and add half of the melted chocolate, cooled slightly.

6. Spread the frosting on top of the blondies, then sprinkle on the cranberries and drizzle on the remaining melted chocolate. Place in the fridge and leave for about 15 minutes before slicing into portions.

Store in the fridge

Chocolate Brandied Raisin Cookies

I made these cookies over the Christmas break after my brother had requested "brandy butter cookies", in jest. Well I looked around on line, but there didn't seem to be anything of the sort. I decided I might make some white chocolate chip cookies with an addition of brandy, but then I found this recipe which looked great (on Chasing Tomatoes - originally adapted from Martha Stewart.com) for a cookie a little less mellow. The brandy doesn't come out very strongly, but works well with the raisins.

These cookies are really chewy, but have a crisp exterior, which the cinnamon sugar really adds to. Be sure not to overcook these, as the texture would be lost. I often substitute dark chocolate for milk chocolate, but for this recipe, dark chocolate is definitely the way to go given such a cocoa-rich dough.

Chocolate Brandied Raisin Cookies

Makes 12

Ingredients:
75g raisins, chopped
4tbsp brandy
90g plain flour
1½tbsp cocoa
½tsp cinnamon
½tsp bicarbonate of soda
¼tsp salt
55g butter
100g soft brown sugar
4tbsp honey
100g dark chocolate, roughly chopped

Cinnamon Sugar:
50g caster sugar
¼tsp cinnamon

Method:
1. Pre heat the oven to 165°C/ 325F/Gas 3. Line a baking tray with greaseproof paper.

2. Bring the brandy and raisins to a boil in a small saucepan. Remove from the heat and leave  for 20 minutes. Cream together the butter and sugar in a medium sized bowl until light and fluffy. Add the honey and continue mixing.

3. Sift the flour, cocoa, cinnamon, bicarbonate of soda and salt into the butter mixture and stir to combine.

4.Drain the raisins and add to the butter mixture, along with the chocolate pieces.

5. In a separate bowl, stir together the sugar and cinnamon

6. Scoop two tablespoon blobs of cookie dough and douse with the cinnamon sugar. Press the blobs together, shape into a ball and roll in the cinnamon sugar again, before placing on the baking sheet. Repeat with the rest of the dough, spacing each cookie 2 inches apart on the baking tray/s to make about a dozen cookies.

7. Place the baking trays in the centre of the oven and bake for 18-22 minutes, or until just set with tops about to crack. Leave to cool on the trays for  a minute before transferring to a wire rack to cool completely. Store in a Tupperware for up to three days.