Eton Mess Pudding - really simple, really yummy! This is a mixture of equal parts of stiffly whipped cream, and crumbled meringues, mixed with plenty of fresh berries, (raspberries, blueberries, strawberries etc) squash some as you mix and you get an appealing pink marbled effect. (don't over mix, as you want to see the marbled effect)Pile into either a glass bowl or individual glasses, and serve with extra fresh berries...yum!

craig70 - 2006-10-03 14:12:00

Pashka dessert, something a little different. 250gms butter; 1/2 cup sugar; 250gms dried fruit (eg,raisins, glased cherries, apricots etc);250gms sour cream; 250gms softened cream cheese; 3 Tbsp brandy; 1 Tbsp lemon juice; 100gms toasted almonds - chopped; 100gms shaved dark chocolate.
Method: Cream butter & sugar until pale, add sour cream & cream cheese, mix till smooth, then mix in remaining ingredients. Put into tall mold lined with muslin, weight lightly with a plate, cover & refridgerate for 12 hours, turn out & serve with fresh berries.
A great dessert, a little rich in flavour, pretty easy to make.

craig70 - 2006-10-03 14:22:00

Chocolate Pate (I make at xmas) 500g Cooking Choc, 100g Butter, 4 Egg Yolks, 1/4 Cup Cream, Fresh Fruit or Biscotti to serve. Melt chocolate and butter over a gently heat. Mix in egg yolks until well combined. Remove from heat mix in cream. Line a 10x20cm loaf tin with baking paper to come out over sides and bottom of tin. Refridgerate till set. To serve remove from tin and into into slices.

ams7 - 2006-10-03 19:04:00

1840's Nana Kigouri's Christmas Plum Duff This is my husband's favourite which has become a Christmas tradition in our house hold. 2 Cups flour, 1 Cup fresh breadcrumbs, 150g grated butter, 750g mixed fruit, 2 teaspoons treacle (or golden syrup), 1 egg, 1 Cup White sugar, pinch of salt, 1 teaspoon spice, 1 teaspoon baking soda, milk (sufficient to mix ingredients into soft dough).
Have on hand a clean old teatowel, string and deep saucepan of boiling water. Mix all ingredients to a stiff dough, then spoon onto teatowel. Draw the edges of teatowel up and gently shape to a round ball. Tie top firmly with string. Lower wrapped dough into the boiling water and boil for 3 hours, topping up the water as needed. Drain and cool, then slip silver coins wrapped in foil into the pudding just before serving. Serve while still warm or reheat in boiling water or the microwave. Accompany with plain cream.

peaknuckle - 2006-10-04 16:17:00

1840's Nana Kigouri's Christmas Plum Duff cont... Tip: The best way to let the pudding set and cool is to lift the bundle from the pan and tie the string at its top to a wooden spoon placed over an empty saucepan. Suspending the plum duff will preserve its nice round pudding shape. it will keep well in the fridge or freezer, wrapped in foil. Alternatively, instead of using teatowel method put pudding into a pudding basin and boil around 5 hours.

peaknuckle - 2006-10-04 16:18:00

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ddob - 2006-10-05 22:11:00

This site is worth a look at, there are some nice recipes here:

http://www.sunbeamfoods.com.au/xmas.htm

Not only the Christmas option.

scout_6001 - 2006-10-06 14:18:00

This is my favourite Christmas Cake recipe.. It makes either a very large (roasting tin at least) cake, or three medium cakes - which is what I do.. No sugar or eggs are in this recipe.

It freezes beautifully and can be made now and frozen for Christmas if you wish - or eat one now, one for Christmas and one for - well whenever you feel like some yummy moist fruit cake!

I lightly grease three tins - round or square; and line the bottom of each with baking paper. Line the sides with baking paper also, bringing the baking paper 2-3 inches higher than the sides of the tins. Use a little butter to stick the edges of the paper together.

juliewn - 2006-10-07 13:46:00

.... I then cut wide strips of newspaper - the same width as the height of the baking paper - and about 10-12 sheets thick, and staple those around the outside of each tin, until you have a thick band of newspaper around the outside.

The day before baking, place 1.75kg dried fruit in a large bowl. I make my own mix – a packet of chopped red cherries, then sultanas, raisins, and currants to make the 1.75kg. Add two cans of crushed pineapple (juice also) and stir well. Cover and leave to stand – the fruit will absorb the liquid.

juliewn - 2006-10-07 13:47:00

3... When ready to make - heat oven to 120°C. Place the oven rack on the second level from the bottom, and place a biscuit tray on this. In a large microwave bowl, place 500gms butter chopped roughly, 2 tsp nutmeg, 2 tsp cinnamon, 2 tsp mixed spice, and 2 cups water. Zap on high till the butter is melted. Stir together. Add 2 tins sweetened condensed milk, 2 tsp baking soda and 1 more cup of cold water. Stir well. Pour this into the fruit mix and stir together. Sift and add 4 cups flour, 4 tsp baking powder & ½ tsp salt. Stir well. Now.... don’t forget to have everyone have a turn at closing their eyes, stirring the mix and making a wish! Divide the mix between the three tins. Use a spoon to press the mix down well, and leave the mix level across the top. On the biscuit tray in the oven, place a thick whole section of a newspaper – about 10 layers thick. Fold it so it’s level.

juliewn - 2006-10-07 13:47:00

4... Place the three tins on this, and place another section, about the same thickness, on the top. The thick sides of the newspaper around the tins will support the newspaper on top. It will go light brown during cooking – won’t burn though at this temperature. Bake for 3 hours and check with a skewer – continue cooking till the skewer comes out clean. Remove from the oven, and cover the tins with a teatowel, and leave overnight in the tin to cool. Remove from tins carefully. If wanting to freeze, wrap the cake in at least two layers of plastic wrap, then in tin foil. Place in a container, or a plastic bag, and freeze on a flat surface till needed. Thaw overnight for delicious moist fruit cake

juliewn - 2006-10-07 13:48:00

Last one! Variations – add some nuts of your choice to the mix. Also, if you want to have the cake decorated with cherries and nuts – don’t put these on top at the beginning, as they’ll sink into the cake slightly. After the cakes have been in the oven about an hour, check to see if the surface is just firm. Remove the cakes one at a time and decorate with cherries, almonds, Brazil’s or your choice of nuts, Place back in the oven, cover again and continue cooking. This means they won’t brown too much and won’t sink. This is truly the best cake I’ve ever made for Christmas’, Wedding’s, 21sts, Christening’s and other special occasions.. Cheers.. Julie

juliewn - 2006-10-07 13:48:00

Our Favourite Shortbread.. - given to me many years ago by my friend Sally, who turns 91 this month.. Scotch Shortbread: Use just-soft butter to get the right consistency. I make it in a food processor.. place everything in, whizz for a few seconds and you're done. For the bowl method, mix till all blended well: 175gms just-soft butter, 1 tsp vanilla essence, 75gms icing sugar, 225gms flour and 50gms cornflour. You may need to use your hands to mix it well. Shape into a smooth ball, cover with plastic wrap and place in the fridge for 10-15 minutes to firm a little. Shape as you want, and bake at 145°C for 12-15 minutes - till firm and not browned.. and you're done.. Cheers.. Julie

juliewn - 2006-10-08 15:49:00

Cornflake Wreath Cookies 1/2 cup butter, 3 cups mini marshmallows,1/2 tsp almond extract, 1/2tsp vanilla essence, 1tsp green food colouring, 4 cups cornflakes, red lollies and silver cashous.
Melt butter, add marshmallows stir until melted. Add extracts and colouring, stir until green. When smooth add flakes. Mix gently, form into wreaths on waxed paper decorate with lollies and cashous..(fun for kids to make)

oconnec - 2006-10-10 19:09:00

Christmas Pud for diabetics 2 cups washed mixed fruit, 2cups mashed bananas, 2cups fresh breadcrumbs,1cup milk with 1tsp bicarb soda disolved in it. Squeeze of lemon juice, 2tsp mixed spice.
Combine all ingreds and steam for 2 hours. Can freeze, but slice first.

oconnec - 2006-10-10 19:14:00

Can you stand another fruit cake recipe? I have a fruit cake recipe at home that is essentially a bit of spicy batter holding together a big whack of dried fruit & nuts. It gets marinated in dark rum, too, ideally. I'll try to post it this weekend if anyone's interested.

lennyb1 - 2006-10-13 10:31:00

Southerngurl-recipe for Egg Nog We used to call it Advocaat in UK.
Need: 6 large Egg Yolks - 1oz. caster Sugar (little less if wished) _ 3/4 to 1 bottle of Brandy.
Method:Put the eggs yolks and sugar into bowl, stand this iover a pan of hot water and beat until a smooth thick creamy consistency, beat until cool. Gradually add the Brandy, stirring continuously,then Bottle.
I don't know if you have to keep in fridge but suggest it might be better as here we are in Summer and not in UK's winter. Hope you enjoy, I have lots of recipes for booze as make wines , spirits and liqueurs at home.

kaimai12 - 2006-10-13 17:52:00

You must try this if you like Bailey's or the like!!
Island Magic it's called a superb coffee liqueuer.Into a 2pint jug - add 1 tin of condensed Milk - 1 tin of Carnation milk - 2 small cartons of long life cream - 8 teaspoon Bushells liquid coffee - 1 cup of whiskey or Brandy (more or less to taste- have tried both and either is nice depends what you like to drink) Mix all together and enjoy, but keep refridgerated as it might spoil.

kaimai12 - 2006-10-13 18:09:00

Dark spicy fruitcake 200g butter, 2c sugar, 3 eggs, 1/2c water, 3c flour, 1t baking soda, 2t cinnamon, 2t nutmeg, 2t ginger, 2t allspice or mace, 1t vanilla essence. Mix those together and add: 1c chopped pecans or walnuts, 3c raisins, 3c chopped raw apple, 1c mixed candied fruit, 700g or so chopped assorted dried fruit (figs, papaya, pineapple, whatever). Bake in greased and floured tube or Bundt pan at 175C for approx. 1-1/2 hours. Make 2-4 weeks ahead of time, store in tin, and douse with some dark rum once a week or so.

lennyb1 - 2006-10-13 20:24:00

Makes a very large cake This recipe makes heaps (I broke a wooden spoon once stirring all that), so sometimes I baked it in loaf tins, but I haven't made a note of how long those took to cook. This recipe is also NOT suitable for icing, except maybe if you don't fancy marinating it in rum. It's quite heavy, but crumbly since it's so chunky.

lennyb1 - 2006-10-13 20:28:00

MELS AMBROSIA this is a family favourite pudding its like an ambrosia but without the yougurt.....2 bags of mini cooking marshmellows - 2 tins of fruit salad in syrup not natural juice - 3 tubs of sour cream and fresh raspberries(optioal/seasonal).-
...mix altogether in a bowl and then u start adding icing sugar....u just keep adding icing sugar and tasting til it has sweetened the sour cream to your liking...i still like mine a little bitter but thats just me....when i make it for a large group i add more icing sugar so its more sweeter.....this pud has never failed to impress....enjoy

jog05 - 2006-10-13 21:03:00

Bumping to the top

ams7 - 2006-10-15 17:31:00

115 oconnec Thanks for the pud for diabetics.

calista - 2006-10-15 18:07:00

looking for a brandy butter recipe (to ice xmas cake with instead of conventional icing)

nettiejenks - 2006-10-15 18:15:00

Here's a recipe for you.. Brandy Butter Icing.. Cream 150gms butter with 500gms sifted icing sugar. Add 2 tsp vanilla and 3 tablespoons Brandy. Beat well till smooth. Spread over the cake. This will keep well on your Christmas cake.. Some suggestions: To achieve a smooth finish, dip a flat bladed knife into hot water, quickly wipe with a paper towel and smooth over the surface of the icing. Keep doing this till as smooth as you want - the heat helps achieve a smooth surface. Or.. as soon as you've covered the cake evenly with the icing, make a roughish surface using a fork and a patting movement on the top of the cake to make a chopped sort of look - this looks good too.. specially if you place a wide red ribbon around the sides.. Cheers.. Julie

juliewn - 2006-10-16 20:33:00

This makes a nice change for Christmas Mince Tarts.. If using almond icing for your Christmas Cake, keep the left over pieces of the almond icing wrapped in plastic wrap till needed - or freeze.. Make the mince tarts as usual, and before putting the top of the tart on, place a flat piece of almond icing on top of the mincemeat. Place the top on and bake as usual. The almond icing caramelises when heated, and gives a lovely caramel/almond flavour to the mince tarts.. I always make them this way now.. yum!

juliewn - 2006-10-16 20:37:00

So I guess it's time to add the Christmas Mince Tart recipe. The Mincemeat: Place in a food processor (or put through a good ole fashioned mincer): 200gms each of currants, sultana's and raisins. Add 3 unpeeled and cored chopped apples (I use Granny Smith as there's enough sweetness in the fruit). Add 1 tsp cinnamon and 1 tsp mixed spice. Whizz till chopped as roughly or finely as you want. Check to see if it's as sweet as you want - if needed, add some brown sugar to taste. Whizz to blend. Place into jars with plastic lids and freeze till needed. Take out the day before using. Lots of recipes have suet etc.. I find the taste of the fruit with apples is much nicer - and there's no fat. Variations: Add 2 tablespoons of brandy or whisky if you want. Or 2 tablespoons of lemon juice. Or add a packet of mixed peel, or a packet of cherries. Add some chopped nuts. Use different spices - nutmeg, cloves etc.. Modify the recipe just for you!

juliewn - 2006-10-16 20:47:00

For the short pastry for the Tarts.. Place 200gms flour and 1 tsp baking powder in a food processor. Add 100gms cold butter and whizz till fine crumbs. (Or rub the butter into the flour in a bowl). Beat well till very thick: 1 egg and 1 tablespoon of sugar. Add to the flour mix and pulse, or mix, till combined. Pick the pastry up in your hands and knead lightly till smooth. Wrap in plastic wrap and leave in the fridge for 20-30 minutes. Roll out, and cut out the circles for the Mince Tarts.

juliewn - 2006-10-16 20:57:00

And to bake them.. Place circles of the pastry in patty tins - place a spoonful of mincemeat inside, and add a flat piece of almond icing if you want, for a caramel/almond flavour, Top with a circle of pastry. Bake these at 190°C till only just beginning to colour, and the tops are firm. Cool for a few minutes in the tins before removing to a cooling rack. These freeze well.

juliewn - 2006-10-16 21:00:00

Options: Make a Mincemeat pie.. Use the pastry to line the base and sides of a pie dish - round, rectangular or square. Fill with mincemeat, top with a thin layer of almond icing if you want, and cover with more pastry - or cut long thin strips of pastry and place in a lattice pattern on top. Bake as above. Cut into small squares, wedges or rectangles to serve. Great with after dinner coffee etc.. or it's nice served warm, dusted with sifted icing sugar with a little whipped cream on the side.. Yum!

juliewn - 2006-10-16 21:04:00

I use the above pastry recipe as a base for Lemon Meringue Pie. I press the pastry out flat onto 2 large flat dishes - a microwave turntable is perfect - or use two dishes about that size. Make a decorative edge. Bake till just firm and beginning to colour. Leave till cold. This can be frozen till needed - or use one now and freeze one till needed. I use a home made Lemon Honey for the filling - spread that over the surface till about 1cm from the edge. Beat 4 egg whites with 1 cup sugar till very stiff. Pile evenly over the top of the lemon honey. Bake at 190°C till golden on top. Use hot, warm or cold.. Just delicious.

juliewn - 2006-10-16 21:09:00

Lemon Honey: Microwave method.. great for Lemon Meringue Pies, for toast, scones etc.. or giving as Christmas gifts: Place into a microwave proof jug or bowl: 3 eggs (and the 4 egg yolks from the lemon meringue pie topping if you're making that), 60gms butter, chopped, 1 cup sugar, the finely grated rind and the juice of 2 lemons. Mix together. Zap on high for 3 minutes, then swhisk together. Zap for one minute at a time, whisking each minute, till the mix is thick and smooth. Pour into hot jars. Cover when cold and keep in the fridge. It doesn't keep long, so make as needed..

juliewn - 2006-10-16 21:14:00

Does anyone have a xmas recipe for forzen xmas pud. It has mixed fruit that has been soaked overnight in brandy. A bowl is lined with ice cream and a mixture is made with the mixed fruit to fill with and another layer of ice cream is added to cover. It is then frozen making the alcohol content increase. So yum and dont drive afterwards material. I lost the recipe in a house fire and havent found it again. Person I got it from is not in the land of the living now.

akalea - 2006-10-16 21:48:00

Bumping ...

hunnynz - 2006-10-18 11:15:00

bump someone is looking for it

dolphinfan - 2006-10-18 21:33:00

Christmas Bombe- here you are Akalea 400g mixed dried fruit
1/2 cup sherry or fruit juice
1/4 cup chopped almonds
1 crunchy bar, crumbled
50g grated chocolate
1 cup whipped cream
1 litre vanilla icecream
Instructions
Mix fried fruit with sherry or juice. Leave overnight.
Lightly mix with rest.

Line 6-cup bowl (approx) or loaf tin with foil or plastic and pour in the icecream. Cover with plastic and freeze 24hrs.
Dip container in warm water and turn bombe onto plate.
Decorate with cherries and grated chocolate and serve with hcream and fresh summer fruits.

katalin2 - 2006-10-18 23:06:00

This message was deleted.

brianmac - 2006-10-19 09:12:00

This message was deleted.

brianmac - 2006-10-19 09:16:00

bumping ... up.

winnie231 - 2006-10-19 18:10:00

Bump Need to copy and paste this thread tomorrow.

clair4 - 2006-10-20 22:12:00

Crockpot Christmas Pud recipe from Otage Daily Times. I just posted this on the 'shreddo' thread for anyone interested. Its a bit strange as it has both tea and brown bread in it.

calista - 2006-10-21 14:51:00

This message was deleted.

florence14 - 2006-10-22 00:25:00

bumping ... up

winnie231 - 2006-10-23 19:25:00

Orange Freeze Pie Biscuit/butter base, or any baked pie shell.1pkt orange jelly,2/3cup boiling OJ, 1cup softened vanilla Ice cream, 1 can mandarins (drained) 1 cup whipped cream.
Disolve jelly in OJ,add spoonfuls icecream blending until disolved. Chill until slightly thickened and then stir in mandarins and cream. Freeze until firm.Remove 15mins prior to serving.

oconnec - 2006-10-23 19:36:00

Glazed Srawberry Flan Since Xmas is also a time of strawberrys have posted this one here..Posted above one here 'cause it is so easy and an alternative to fruities!?.....
Shortcrust pastry to fit 23cm Flan tin (250g) Bake blind 10-15mins then empty and bake further 10mins until cooked.
Combine;3/4cup sugar, 2Tbsp cornflour, 2Tbsp corn syrup,1cup water and boil 2mins then add 2Tbsp Strawberry jelly crystals and cool. Arrange 500g of strawberrys in Flan (decoratively)pour over glaze and chill until set

oconnec - 2006-10-23 20:29:00

Found a great page on Delia Smith's site www.deliaonline.com It gives the instructions for scaling up or down the quantities for a rich fruit cake. The scaling is based on her own fruit cake recipe, but could be adjusted to your own favourite one. www.deliaonline.com/cookery-school/scaling-up-cake-recipes,1
002,AR.html

mamabear - 2006-10-25 00:16:00

juliewn - thank you so much for your Xmas Cake recipe. I have made it today - it made two larger cakes and they only JUST fit in the oven together. Not done yet but are starting to smell divine. It's the most amazing method - very easy - sure beats creaming and creaming.. and I assume the butter and water is the egg replacement? Cool recipe thank you. :-)

jaybee2003 - 2006-10-27 15:19:00

Re crockpot Chrissy pud I made the one in the Alison Holst book last year and it was fabulous. Will be doing it again this year, complete with old threepences.

bedazzledjewels - 2006-10-27 15:31:00

Hi Jaybee.. thanks :-).. it sure is an easy recipe isn't it.. the sweetened condensed milk would probably be the egg equivalent - I've previously used a tablespoon of sweetened condensed milk as an egg replacement in baking - just as golden syrup can be used. Whatever it is, it tastes wonderful - and for the amount of ingredients, seems to make lots of mix. The three cakes are great - one for Christmas, then the others for birthday's.. yum!

juliewn - 2006-10-27 18:10:00

Bedazzledjewells.. isn't it fun having the coins in the pudding.. my then 23 year old son Chris left for Canada at the beginning of December last year, so we had an early Christmas dinner.. Roast and veges etc.. then Christmas pudding. His face - and Jenni's - then age 15 - was just a picture to find the coins I slipped in as I served the pudding.. Lovely memories.. We had wonderful news recently - he's coming home in December for two weeks, including Christmas. And guess what - Christmas Pudding with coins will be on the menu.. Isn't it wonderful the special memories that Christmas brings.. :-)

juliewn - 2006-10-27 18:15:00