Christmas & Festive
White Chocolate Chip Cookies
Ingredients (to fit 1 X 500ml schmuck jar)For the Cookies 60g sugar 50g brown sugar 135g self raising flour Pinch of salt 70g white chocolate chips 50g dried cranberries 50g pistacchios For the Label 75g butter 1 tsp vanilla essence 1 egg MethodFor the CookiesLayer the dry ingredients in the jar, flour then the brown sugar, white sugar, cranberries, choc chips and pistachios, seal the jar and label and decorate with a cookie cutter.For the LabelCream butter, egg and vanilla until light and fluffy. Fold in the dry ingredients. Roll into balls and bake at 170°C for 8-10 minutes. Makes approx 15 cookies.
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Teacup Xmas Cakes
Ingredients (makes 7-8) 200ml brandy 150g butter softened 120g brown sugar 2 eggs 200g flour 1 tsp baking powder 1 tsp mixed spice 1 orange zest 1 lemon zest 1 kg mixed dried fruit (I used, diced apricots, currants, raisins, sultanas, crystalized ginger, mixed peel, dates and prunes) MethodSoak the fruit in the brandy for a few days or overnight. Whip the butter and sugar, add the eggs and fold in the sifted flour, mixed spice and zests. Add the fruit and then spoon into buttered ovenproof teacups. Bake at 170 for 30-40mins. Serve with cream or brandy custard.
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Trifle
Ingredients For the Pastry Cream 1 litre milk 1 vanilla bean 90g cornflour 200g caster sugar 8 egg yolks 300 whipped cream For the Cake 12 egg yolks 400g caster sugar 100ml milk 1 tsp vanilla essence 225g plain flour 6 egg whites Raspberry jam To Assemble 1 pkt raspberry jelly, cooled but not set 300-400ml whipped cream Vanilla Panna Cotta 500ml Milk 170ml Cream 100g Sugar 1 Vanilla bean 8g Gelatine sheets MethodFor the Pastry CreamBring the milk and vanilla bean to the boil. In a large bowl mix together the sugar, egg yolks and cornflour. Pour over the hot milk and then return to the pan. Whisk continuously until thick. Pour into a bowl and cover the surface directly with freezer wrap (this prevents a skin from forming). Set aside and allow to cool ( this can be made the day before) Place pastry cream in a bowl and whisk until smooth. Fold in whipped cream.For the CakeHeat the oven to 170°C. Line 3 baking trays 38x25cm with baking paper. Whip the egg yolks, vanilla and 300g sugar until light and fluffy. Fold in the flour and milk. Whip the whites until they form peaks and add the remaining 100g sugar. Fold the whites into the cake batter and then divide batter amongst the 3 trays. Spread evenly and bake for about 8-10mins until lightly golden and it bounces back to the touch. Allow to cool. For the Vanilla Panna CottaBoil cream and milk with the vanilla bean. Soak the gelatine sheets in cold water. Once hydrated squeeze out excess liquid. Add to the cream and strain. Cool over a water bath until cool.To AssembleTurn the cake layers out on your work surface. Cut the cake layers in half lengthways and spread half with a thin layer of raspberry jam. Top with the other half. Repeat with the 2 other cake layers and stack on top of each other. Cut into strips and cut to fit the length of your trifle bowl. Layer around the inside of the bowl. Place a layer on the inside base of the bowl and then add a later of pastry cream 4-5cm thick. Allow to set. Then place a layer of berries, then continue layering with cake cream and berries until you reach the rim of the cake. Then place a row of raspberries around the rim of the cake and then add a layer of whipped cream to cover the top of the berries. Chill. Carefully pour over a layer of cooled raspberry jelly. Chill until set. Carefully pour on the vanilla panna cotta and chill until set. Decorate with white chocolate curls and fresh berries.
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Festive Icecream Cake
Ingredients 1 pandoro (star shaped panettone or 1 x panettone) ½ tin dark cherries, drained & cut in half (reserve liquid) 1 vanilla bean, scraped 3 egg yolks 150g caster sugar 3 egg whites 1 orange zest 1 lemon zest 100g raisins 80ml marsala 300ml cream whipped to soft peak 80g roasted blanched almonds, chopped 80g roasted hazelnuts, skinned & chopped 100g frozen raspberries MethodBring the raisins & the marsala to the boil in a small saucepan, & then turn off the heat & allow to cool. Gently turn the pandoro upside down & slice the bottom 1cm off, (this will be the base, the largest diameter) & set aside. Gently cut away or scoop out the middle of the pandoro, leaving about 1cm around the outside & base. Beat egg yolks, vanilla & half the caster sugar until light & fluffy, add zests, fold in the whipped cream. Whip egg whites until peaks form & then add the remaining caster sugar. Fold into the egg yolk mix & then add the cherries, chopped nuts & raspberries. Spoon into the centre of the pandoro & then place the base on top. Place into the freezer & allow to set overnight. Sprinkle with icing sugar & serve as it is, or with fresh berries & raspberry coulis, & cream. Alternatively, for the filling, use store bought vanilla icecream, & allow to soften. Fold in the zests, nuts & fruit & proceed with filling the pandoro case.
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Summer Pudding
Ingredients(makes 6-8 serves)For the Cinnamon Brioche 15g fresh yeast 70ml warm milk 5g salt 500g flour 10g cinnamon powder 6 eggs 350g softened butter 30g sugar Berry Coulis 150g blueberries 150g black currants 200g blackberries 200g raspberries 1 punnet strawberries chopped in half Caster sugar to taste Raspberry Foam 250ml raspberry puree (strained) 160ml pomegranite juice 30g sugar 8g gelatine powder 50ml water MethodFor the Cinnamon BriocheAdd the yeast and milk and whisk lightly. Add flour, cinnamon, salt, sugar and eggs and knead in a KitchenAid mixer until smooth. Add softened butter to the dough a little at a time, until the dough is smooth shiny and elastic (about 10 mins). Cover and leave to rise in a warm place (about 1hr). Knock back, cover again and refrigerate several hours. Mould into loaf tins and Bake at 170°C for 15-20mins.For the Berry CoulisLightly cook together.Strain and reserve the juice to soak the brioche, and the berries to layer between the brioche layers. For the Raspberry FoamSoak the gelatine in water. Dissolve and add to the pommegranite juice then add the raspberry puree. Pour up to halfway into a cream cannister. In one turn, charge with gas. Cool for 2 hours before use. When you need to refill. Make sure that you expel everything from the cannister and release before unscrewing. To AssembleCut the brioche into rounds to fit the food rings. Dip the brioche in berry juice quickly and squeeze out excess liquid. Place in bottom of mould. Spoon a few berries on top and repeat with brioche and berries. (3 layers) when cold pour a little jelly on top.(use raspberry or strawberry jelly) Garnish with fresh berries, raspberry foam, vanilla icecream or mascapone, and a meringue cigar. *alternatively, substitute pannetone instead of the brioche
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Eton Mess Trifle
Ingredients For the Raspberry & Cranberry Meringues 150g frozen raspberries 150g frozen cranberries 180g egg whites (6 whites) 380g sugar Pinch salt 20g cornflour For the Cream 1 vanilla bean scraped 1 litre cream 120-150ml condensed milk (to taste) To Assemble 2-3 punnets raspberries 2 punnets blueberries 2 punnets strawberries MethodFor the Raspberry & Cranberry MeringuesCombine the berries and 80g of sugar & allow to defrost. Puree & strain through a fine sieve & set aside. Whip egg whites with salt until firm, add sugar & whisk until combined, then stir in the cornflour. Fold through a small amount of puree, don’t over mix as this will turn it pink, you are after a swirl effect. Place heaped spoonfuls onto a lined baking tray & place in the oven at 120°C & bake for about 1 hour. Allow to cool.For the CreamWhip together the cream, condensed milk and vanilla bean until soft peak.To AssembleCrush a layer of meringues into the trifle bowl. Spoon in a layer of cream, then sprinkle over mixed berries. Repeat until you reach the top of the bowl, decorate with berries and dust with icing sugar.
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Christmas Pudding
(makes 2 x 2L puddings) or one large and 12 small puddings For the Pudding200g butter at room temperature200g brown sugar350ml Brandy, rum or marsala4 eggs100g plain flour1 tsp baking powder70g fresh white breadcrumbszest of 1 large lemonzest of 1 large orange 1 apple, grated1 tsp ground cinnamon1 tsp mixed spicepinch salt200g currants200g sultanas200g raisins150g dried fig, diced150g diced apricot150g dates, chopped150g dried prunes, chopped150g crystallised ginger, chopped (optional)150g slivered almonds150g mixed peel220g dried cranberriesMarsala cream sauce250ml milk250ml cream100g sugar6 egg yolks1 vanilla bean60ml marsala (or more to taste) MethodFor the PuddingGrease and line pudding basins or dariole moulds and set aside. In a large saucepan that will take the size of the pudding mould, place a trivet or an upturned plate and fill with water to 2/3rds of the way up the side of the pudding mould. Bring to the boil. Turn down the heat to a rolling simmer. If baking small puddings, prepare a roasting pan that will fit dariole moulds, fill the moulds with pudding mix. Pour boiling water to reach halfway up the sides of the moulds and cover with a sheet of baking paper and then cover with foil to seal. Bake for about 1½ to 2hrs. Combine all the dried fruit, grated apple and zests and add the alcohol and mix well. Set aside overnight, or for a few days or weeks to macerate. Sift together the flour, salt, baking powder and spices and add the breadcrumbs. Beat the butter and the sugar until light. Add the eggs one at a time. Fold in the dry ingredients, then the fruit. Spoon into the prepared pudding moulds leaving about an inch from the top. Cover with greased paper and foil and seal with a lid or tie very tightly with string, place into the saucepan and steam the pudding for approximately 5 hours, topping up occasionally with water if needed.Allow to cool. De-mould and wrap in plastic wrap or muslin cloth and store up to 3-4 months in a cool place. To reheat place covered pudding in a pot of boiling water and steam for 2 hours. To serve: Place the pudding on a large plate and serve with marsala cream sauce.For the Marsala sauce Heat the milk, cream and scraped vanilla bean. Combine the egg yolks and sugar. Slowly pour over the hot milk mixture onto the eggs and whisk. Pour back into the pan and cook over a low heat stirring constantly until it starts to thicken but do not scramble. Strain immediately and serve with your pudding and a few fresh berries to garnish
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Christmas Muffins
Ingredients(makes 12-15) 300g SR flour 80ml oil 80g brown sugar 300ml buttermilk 1 egg 5g baking powder 350g fruit mince 1½ tsp cinnamon 150g icing sugar Lemon juice MethodSift the dry ingredients and fold in the buttermilk and egg, fold in the fruit mince. Bake for about 15-20mins at 170°C. Allow to cool on a wire rack. Once cool make the icing with sifted icing sugar and lemon juice and drizzle over the muffins. Top with orange zest, and glace cherry slices.
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Christmas Sugar Cookies
Ingredients(makes about 45) 120g butter 90g icing sugar 1 vanilla bean, scraped 2 egg yolk 300g flour 2 tsp baking powder Caster sugar to dust MethodBeat butter and sugar, add vanilla add egg yolks and then fold in the sifted dry ingredients. Wrap in plastic wrap and allow to rest for at least ½ hour. Roll out to 3mm thick and cut into shapes. Bake at 160 until golden, remove and roll into sugar and allow to cool.
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Christmas Slice (ring tin)
Ingredients 1 ½ cups brazil nuts 20ml brandy ½ cup walnuts 250g dates 50g blanched almonds 100g hazelnuts 200g raisins 200g apricots diced 140g glace cherries or pineapple 100g plain flour 2 tsp mixed spice 1 tsp baking powder 60g muscovado sugar 3 eggs 1 tsp vanilla Pinch of salt Glaced fruit and nuts to top For the Topping 50g apricot jam 250g glacé or dried fruits, whole or cut into large strips MethodGrease and line the baking tin. Combine nuts and fruit. Add sifted dry ingredients, sugar, eggs, brandy and vanilla. Spoon into baking tin and bake for about 1 hour at 150°C. Allow to cool. Top with glace fruits and nuts.For the ToppingA handful of mixed raw nuts (pecans,walnuts, blanched almonds and brazil nuts). Place the apricot jam in a small pan with a splash of water and simmer on a low heat, then remove from heat and add the fruit and nuts and combine to coat. Allow to cool. Using a pastry brush, brush the top of the cake with jam and arrange your fruit on top, starting with the bigger pieces, dotting the smaller fruits and nuts in and around the gaps.
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Berry Jelly with Mascarpone
Ingredients(serves 8)For the Jelly 600g fresh strawberries & raspberries 500g strawberry juice 6 sheets leaf gelatine (12g) 50-60g sugar For the Mascarpone Cream 500g mascarpone 150ml cream 1 vanilla bean 50g icing sugar 10ml marsala wine 3 gelatine sheets (6g) MethodFor the JellyLine a 1½ litre loaf mould with cling film. Soak the gelatine in water. Cut the strawberries & place half the berries in the bottom of the mould. Heat some of the juice & sugar & add the gelatine, then add the remaining juice. Allow to cool. Pour half over the berries and allow to set.For the Mascarpone CreamSoak the gelatine. Heat the cream & scraped vanilla bean then add the gelatine to dissolve. Allow to cool. Combine the sugar, mascarpone & marsala. Add the cream & mix together, pour over the set jelly. Allow to set. Scatter over the remaining berries and pour over the jelly & allow to set over night. Turn out onto a serving plate, slice & serve with fresh berries.
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Festive Trifle
Ingredients For the Custard 1L milk 1 vanilla bean 60g cornflour 150g caster sugar 6 egg yolks For the Poached Pears 6 small pears peeled & cored 1.5L water 500g sugar 100ml white wine 200ml marsala wine 1 vanilla bean 2 cinnamon sticks 4 cloves 2 star anise To Assemble 1 store bought or home-made Xmas cake Vanilla custard Poached pears Brandy for sprinkling 600ml whipped cream MethodFor the CustardBring the milk and vanilla bean to the boil. In a large bowl mix together the sugar, egg yolks and cornflour. Pour over the hot milk and then return to the pan. Whisk continuously until thick. Pour into a bowl and allow to cool.For the Poached PearsHeat all the ingredients together in a saucepan except the pears until the sugar has dissolved. Add the pears and simmer for about 20minutes until tender. Allow to cool in the liquid.To AssembleCut the cake in 1cm thick stripes and line the base of the trifle bowl. Sprinkle with a little brandy & then slice a layer of pears around the bowl. Top with a layer of custard. Allow to set and then add a layer of cream. Repeat the layers & enjoy a super easy Xmas trifle *You can also use left-over Xmas pudding.
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