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.

Eggnog Baked Oatmeal with caramelised bananas & vanilla bean brown butter

Recipe from How Sweet Eats

Eggnog Baked Oatmealwith Caramelised Banana & Vanilla Bean Brown Butter

Serves 4

Ingredients:
For the oatmeal:

200g (2 cups) rolled oats

70g (1/3 cup) brown sugar

1tsp baking powder

¼ tsp salt

¼ tsp cinnamon

1 egg, lightly beaten

300ml (1 ¼ cups) eggnog

2tbsp oil

1tsp vanilla extract

For the caramelised bananas:

4 firm bananas, sliced into 1-inch thick rounds

¼ tsp cinnamon

2tbsp unsalted butter

2tbsp brown sugar

For the vanilla bean brown butter:

6tbsp unsalted butter

1tsp vanilla bean paste

85g (¾ cup) icing sugar

60ml (¼ cup) maple syrup

½ tsp vanilla extract

1tbsp rolled oats

Method:

1. Preheat the oven to 190C/375F/mark 5. Grease a 10x7, 8x8 or 9x9 inch baking dish.

2. Mix together the oats, sugar, baking powder, salt and cinnamon. Add the egg, eggnog, oil and vanilla extract and mix until combined. Pour the mixture into the baking dish and bake for 25-30 minutes, or until the oats are just set.

3. To caramelise the bananas, heat a large frying pan over a medium-high heat and add the butter. Sprinkle the bananas with cinnamon and add them to the pan. Sprinkle the sugar over the bananas and cook for up to about a minute on each side, until golden brown but not mushy.

4. For the brown butter, add the butter to a saucepan over a medium heat. Whisk constantly until it browns, then remove from the heat, stir for 15 seconds and whisk in the vanilla bean paste.

5. Serve the oatmeal with the bananas and a drizzle of brown butter on top.

Chocolate Chestnut Refrigerator Cake

Recipe from Nigella

Chocolate Chestnut Refrigerator Cake

Ingredients:

500g chestnut puree

3tbsp brown sugar (omit if using sweetened puree)

175g unsalted butter, softened

300g dark chocolate

3tsp brandy

To serve:

crème fraiche

vanilla paste

orange zest

     

Method:

1. Line a 10 x 23cm (9x6 inch) loaf pan 

2. Beat the chestnut puree with the sugar until smooth. Add the butter and beat until well combined.

3. Melt the chocolate and leave to cool slightly, then add it to the chestnut mixture and mix in the brandy. Transfer some of the mixture to the prepared pan and spread to the edges of the pan. Add the rest of the mixture, smooth over the top and cover with the overhanging cling film and refrigerate for at least four hours.

4. Mix together the crème fraiche, vanilla and orange zest. Unwrap the cake, slice and serve with the crème fraiche.

Mince Pie Bakewell Tart

Recipe adapted slightly from Recipes From A Normal Mum

Mince Pie Bakewell Tart

Ingredients:

For the short crust pastry:

250g plain flour

50g icing sugar

125g unsalted butter, cold and cut into little cubes

1 egg

For the frangipane:

150g unsalted butter, softened

150 caster sugar

150g ground almonds

3 eggs 

1 egg yolk

320g mince meat

icing sugar, to dust

     

Method:

1. For the pastry, mix together the flour, sugar and salt in a food processor. Blend in the butter and blitz until evenly distributed and a breadcrumb appearance is achieved. Add the egg and incorporate using a butter knife until the mixture forms blobby crumbs. Transfer the dough onto a work surface, shape into a ball and wrap in cling film. Refrigerate for at least 30 minutes.

2. Once the dough has chilled enough, unwrap the cling film and roll out the dough on a lightly-floured work surface. Press into a 20cm tart dish and refrigerate for at least 30 minutes. Preheat the oven to 190C/375F/mark 4.

3. Put some baking paper into the pastry case and pour over some baking beans or raw rice. Bake for 10-15 minutes, before removing the beans/rice and baking paper and returning to the oven for 5-10 minutes, or until the pastry is dry. Remove the pastry from the oven.

4. Cream together the butter and sugar until light and fluffy. Beat the eggs in a separate bowl and mix in gradually, in teaspoon sized amounts. Fold in the ground almonds.

5. Spread the mincemeat in an even layer over the pastry, to a thickness of about 5mm. Spoon the frangipane over the top and carefully spread it around so cover the surface evenly.

6. Place on the middle shelf of the oven and bake for 40 minutes, until golden brown and set. Remove from the oven and cool on a wire rack. Dust liberally with icing sugar.

Jamie's Ultimate Gingerbread

Another festive recipe!

Yes I am very excited.

Recipe from Jamie Oliver

Jamie's Ultimate Gingerbread

Ingredients:400 g shortbread170g demerara sugar
3tsp ground ginger
40g mixed peel, chopped
40g crystallized ginger, chopped
70g plain flour
1 pinch baking powder
40g golden syrup
40g treacle
70g unsalted butter

Method:
1. Pre heat the oven to 170°C/ 325F/Gas 3. Line a 20x35cm baking tray with greaseproof paper.

2. Combine the shortbread, sugar and 2 teaspoons of ground ginger in a food processor and blitz until fine crumbs are produced. Remove 100g of the mixture and set aside. Add the remaining ginger to the food processor along with the mixed peel, crystallized ginger, flour and baking powder and pulse until well mixed.

3. Add the syrup, treacle and butter to a large saucepan and heat gently to melt. Add the mixture from the food processor and stir to combine. Transfer to the prepared baking tray and press down to a dense and even layer. Bake for 10 minutes.

4. Remove the tray from the oven and sprinkle with the reserved crumbs, pressing them down well. Slice into pieces and leave to cool in the tray before serving.

Peppermint Hot Chocolate Rice Krispie Treats

Recipe from Bakers Royale

Peppermint Hot Chocolate Rice Krispie Treats

Ingredients:

For the rice krispie layer:

57g (4tbsp) unsalted butter

213g (5 cups) marshmallows

4tbsp hot chocolate powder

142g (5 cups) cocoa rice krispies

¼ cup crushed peppermint candy canes

For the chocolate glaze:

113g (2/3 cup) dark chocolate

1tsbp double cream

4tbsp icing sugar, sifted

4-5 tbsp water

For the white chocolate glaze:

85g (½ cup) white chocolate

10g (2tsp) butter

To decorate:

4tbsp crushed candy canes

Method:

1. Line an 8x8 inch pan with foil.

2. Place the marshmallows, butter and hot chocolate powder into a large pan and heat gently until melted. Stir to combine, then mix in the rice krispies and crushed candy canes. Press the mixture into the prepared pan and leave to cool for 30-40 minutes.

3. For the chocolate glaze, place the chocolate and cream in a heatproof bowl over a pan of simmerign water. Heat, stirring to combine, until smooth and completely melted. Add the sugar and mix to combine, then stir in the water, 1 tablespoon at a time, until dipping consistency is reached.

4. For the white chocolate glaze, combine the white chocolate and butter in a heatproof bowl. Heat over a pan of simmering water or microwave briefly until melted.

5. To assemble, pour the chocolate glaze over the rice krispie layer, refrigerate for about an hour and then drizzle with the white chocolate glaze and sprinkle with the additional crushed candy canes. Refrigerate for another hour before slicing.

To make pops, shape the rice krispie treat into balls. Insert a cocktail stick into each piece and then dip them individually into the chocolate glaze. Leave to set before drizzling with the white chocolate glaze and sprinkling with the additional crushed candy canes.

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.

Gingerbread House 2.1

A little late, but here we go- 2012's gingerbread house (though 2011's remains intact to this day...).
The recipe for the gingerbread is the same as that used for last year's gingerbread house. The templates were adapted from here.

Christmas Rocky Road

Recipe from Nigella Lawson

Christmas Rocky Road

About 24 sqaures

Ingredients:250g dark chocolate
150g milk chocolate
125g unsalted butter
4bsp golden syrup
200g amaretti biscuits
150g brazil nuts
150g glace cherries
125g mini marshmallows
1tbsp icing sugar

Method:
1. Melt the chocolates, butter and golden syrup in a heat proof bowl over a pan of simmering water.

2. Crush the biscuits and nuts and add to the melted chocolate. Mix in the cherries and marshmallows.

3. Transfer to a baking pan (approximately 25x30cm) and refrigerate for at least 2 hours to set. Slice into squares and dust with icing sugar.

Christmas Pavlova

Recipe from What Katie Ate

Christmas Pavlova

Ingredients:For the meringue
¼ lemon
4 egg whites
200g caster sugar
1tsp vanilla extract
2½ tsp cornflourFor the filling420ml double cream
60ml crème de cacao blanc
1tsp vanilla bean extract
red berries

Method:
1. Pre heat the oven to 140°C/ 275F/Gas 1. Line a baking tray with baking paper.

2. Rub the inside of a large mixing bowl with the lemon.

3. Whisk the egg whites in the bowl until completely frothy, then gradually pour in the sugar, whilst continuing to whisk, until soft peaks form. Add the vanilla extract and sift over the cornflour and whisk until well combined and firm peaks form.

4. Transfer the mixture onto the prepared baking tray and gently spread around into a fluffy disk with slightly raised edges, being careful not to deflate the meringue. Bake for an hour, turning the tray around after the first hour. Turn off the oven and leave the pavlova inside to dry out for a further hour.

5. For the filling, whisk the cream with the liquor and vanilla to a soft-peaking consistency. Spoon or pipe into the centre of the pavlova and top with the berries.

Hot Chocolate Stirrers

I think these are a fantastic idea. 3 ways to pimp your hot chocolate in one, nifty stick.

Stir one of these in your drink and you will have a peppermint infused, marshmallow-layered hot chocolate- plus, some melted chocolatey goodness.

Around Christmas a couple of years ago I tried dipping one of the surplus candy canes in a hot chocolate, but, unfortunately I found it to be too minty and, frankly, unpleasant. I'm  not sure whether it just took time or whether it was the additional sweetness of the marshmallows, but when I tried one of these in my hot chocolate the other day, I thought it tasted like milky liquid After-Eights; I am completely converted on the concept.

These have been done by quite a few people, but I found them through a version from MyCandyCrafts. Anyway, these are a really neat idea, especially if you have leftover candy canes from Christmas.

Hot Chocolate Stirrers

Makes 10 Stirrers

Ingredients:

10 candy canes

20 marshmallows

100g chocolate

sprinkles

Method:

1. Skewer two marshmallows onto each of the candy canes.

2. Melt the chocolate and dip the stirrers into the chocolate, rolling to cover the marshmallows. Douse the Marshmallows with sprinkles.

3. Leave the stirrers on greaseproof paper at room temperature or in the fridge to until the chocolate has set.