My favourite Christmas Pudding - .. and the easiest there could be:
It's egg and milk free, and only has 1 tsp butter, which could be substituted for margarine or a lightly flavoured oil.. Christmas Pudding: In a large bowl, mix 2 rounded cups flour, 2 tsp mixed spice, 2 tsp cinnamon, (plus 1/2 tsp nutmeg if liked), 1 cup sugar, 1 rounded cup each of currants and sultanas. 1/2 cup raisins. Mix 2 tsp baking soda into 1 cup cold water. Mix 1 tsp butter into 1 cup hot water. Mix the two cups of liquid together and add to the dry ingredients and mix well. Place into a greased bowl and cover, and steam for 3 hours. Or place a cloth into a bowl, pour the mix in, tie the cloth with string and boil for 3 hours. Just delicious.. You can make it now and freeze till needed - thaw overnight in the fridge, and place back into boiling water to heat for 1 1/2 hours, or heat in a crockpot. Leftover's make a lovely moist 'cake'.. or reheat wedges in the microwave.. Cheers..

juliewn - 2006-10-27 18:38:00

Coins... we did it for the first time last year too and it was huge fun. You need coins from a certain time period - something to do with the metal content not killing you! Also we use shillings and half-crowns. As each person found the coins, they had to swap them for chocolate coins so that we keep the real coins for the next time.

bedazzledjewels - 2006-10-27 19:04:00

bedazzledjewels thanks for that hint about trading in the coins - I have some very old silver threepences but didn't want to lose them and getting them back from the grandkids would have been hard but swapping them would be the way to go - I will try that this year, I had heard before that using certain coins could have an adverse effect but the silver ones should be OK as my Mum used to use them years ago, just remember to boil them first,eh!!

kaimai12 - 2006-10-28 13:18:00

juliewn Thanks for all your marvellous recipes I shall try some of them this year as a change from the ones that I have used for many years now.

kaimai12 - 2006-10-28 13:21:00

Thanks Kaimai.. I hope you enjoy them.. :-) Re the coins.. I use the current coins - just sterilise them in boiling water - and have them ready, then slip them into the pudding as I serve it, so everyone gets one. I serve the pudding away from the table and say I don't need any help, until it's all served! As the coins aren't cooked in the pudding, the new coins can be used in this way. Over the years, my family have kept these coins as "lucky coins".. They don't get spent on.. anything!

juliewn - 2006-10-28 22:13:00

We always boil coins then dry them with paper towel and wrap tightly in tinfoil before slipping them into the pudding as it is being served into bowls in the kitchen. I wonder if the new coins are made of metal that is safe baked in puddings...who would you ring to find that out, I wonder!

mamabear - 2006-10-29 03:55:00

Safe coins apparently there was a date when the silver content was reduced so you need to use coins before that date. I'll start a thread on the collectors forum because they will know.

bedazzledjewels - 2006-10-29 11:28:00

More about safe coins for pudding This from the coin collectors:
After silver prices rose in 1947 NZ coins were debased and 50% silver coins were no longer issued for circulation.A cupro-nickel alloy was used after 1947.

bedazzledjewels - 2006-10-29 11:48:00

To share: Christmas Glace Fruit Wreath 275g dates, 125g glaced pineapple, 125g glaced apricot, 250g brazil nuts, 1 C brown sugar, 90g soft butter, 3 T SR Flour, 125g green cherries, 125g red cherries, 125g slivered almonds, 2 eggs, 1 T rum, 1/2 C flour, 1 tsp vanilla. Cut up pineapple & apricots and mix all fruits & nuts together. Beat eggs till thick and creamy. Add sugar, vanilla, rum & soft butter, beating well until combined. Stir in sifted flours, add fruit and nuts. Place in a greased & lined 8" ring tin (or 2 loaf tins), press down firmly. Bake 3/4 hour @ 150C, then 1/2 hour @ 140C or until firm to touch. When cold wrap in glad wrap and refrigerate - will keep for 6 months. Can decorate with holly leaves etc. Delectable, colourful & rich - serve in thin slices with a Christmas drink.

jaybee2003 - 2006-10-29 23:56:00

Christmas Bumping to keep this thread going.

maximus44 - 2006-10-30 12:29:00

Bumping for yummy recipes.. Thanks everyone for sharing all of them.. will be trying quite a few.. Cheers.. Julie..

juliewn - 2006-10-30 23:49:00

bumping back to the top

winnie231 - 2006-11-01 09:26:00

Unbaked Christmas Cake 2x250g packets malt biscuits-crushed,1/2C coarsely chopped walnuts,1/4C sherry,1/4C golden syrup,1/2C icing sugar,1/2C marmalade,125g butter-melted,1/2tsp cinnamon,1/2tsp ground cloves,pinch salt,3/4C mixed peel,1/2C chopped cherries,1/2C dried prunes,11/2C raisins ... Place biscuits & nuts in lrg bowl.Combine sherry,golden syrup,icing sugar,marmalade,butter,cinnamo-
n,cloves&salt in another bowl,pour over crumbs&mix well.Combine fruit&stir into crumb mixture.Spoon into lined 23x13x8cm loaf tin,cover&chill 24hrs before using.Store in fridge wrapped in plastic film or foil.

winnie231 - 2006-11-01 09:52:00

Ooh Winnie..... That sounds yummy. Is it more like a fudge biscuit in texture. I'm feeling a bit morose about not making a big cake this year.Moved away from friends (big chrissy cake eaters) to be nearer family (not chrissy cake eaters at all) so might try your uncooked one.Although the bets are on that I will cave in and make a cake...oh well I'll have to eat it all myself** sob sob **

dizyq - 2006-11-01 12:53:00

Hi Dizyq ... Yes - it's basically a fudge cake but with yummy christmas flavours instead of the usual chocolate.

winnie231 - 2006-11-01 13:00:00

does anyone have a recipe for those stained glass window biscuits that you wrap in cellophane & hang on the tree? my kids are old enough now that I might have the patience to do this with them.

jellabie - 2006-11-01 14:49:00

I've got one ... for stained glass biscuits - if no-one else comes up with one in the mean time I'll post it after tea.

winnie231 - 2006-11-01 18:07:00

Use sugar Cookie recipe 1cup butter, 1cup brown sugar, 1/3 cup honey, 1/4 cup water, 1/2 tsp salt, 1/2tsp baking powder, 3cups sifted flour.
Mix butter,sugar,and honey in a large bowl.Add water,stir until smooth.Combine dry ingreds in a separate bowl and then add to sugar mixture a little at a time. Knead then freeze for 10mins.
Crush boiled lollies (I use lollie pops or coloured heards)
Roll out dough, cut into shapes with cookie cutters,then use smaller ones to cut shapes out the middle, use a straw to cut hole for hanging. Place on lined tray and push candy into the centre. Bake 10-12 mins at 180

oconnec - 2006-11-01 19:01:00

Stained Glass Biscuits 225g butter-softened,11/4C sugar,1/2tsp baking soda,1/4C water,4C flour,brightly coloured boiled sweets ... Cream butter & sugar.Add soda dissolved in water.Mix in flour.Roll & cut out dough.Use a straw for the "hanging" hole.
Bake 180C about 4 min.Remove from oven,fill window with crushed sweets,piling fairly high.Bake another 2-3 min,until sweets melt & bubble.Let cool & harden before removing from tray.

winnie231 - 2006-11-01 19:20:00

bump.. ..

juliewn - 2006-11-02 00:07:00

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brianmac - 2006-11-07 08:59:00

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brianmac - 2006-11-07 09:03:00

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brianmac - 2006-11-07 09:06:00

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brianmac - 2006-11-07 09:12:00

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brianmac - 2006-11-07 09:16:00

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brianmac - 2006-11-07 09:21:00

Favours in Christmas Pudding I have not read all the thread so excuse my rudeness. Can anyone tell me about the favours placed in the pud, I would like to get hold of a set. I think there was a coin, a donkey, possibly a ring and some others. They were probably originally made in silver. I would love the meanings and work out where to buy them, any ideas?

garrick2 - 2006-11-07 09:22:00

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brianmac - 2006-11-07 09:22:00

I saw pudding charms at kirkaldies in wgtn one year. Also Stevens might carry them.

thejewellerybox - 2006-11-07 14:01:00

Thanks for the feedback about the charms ............now another Q....I usually do warm croissant with fillings on the side for everyone to select, most of the family dive into the raspberry jam and the soft soft cheese. Has anyone got any new ideas for me for an easy yummy treat on Christmas morning.

garrick2 - 2006-11-07 19:45:00

Dutch Christmas recipe... For those who like almonds.....

Almandal Spice....

125g ground almonds
125g castor sugar
1 egg
lemon rind
few drops vanilla

mix the above together and leave in an air tight container in the fridge for 2-3 weeks

Then -- roll out puff or flaky pastry and fill with almond filling - shape dough into ring shape or whatever. Bake at 200 C for 20 mins.
ICING - almond essence, icing sugar and hot water. Glaze with icing once cooked and decorate with cherries.

Yum Yum, my mother always made this at Christmas time, and now she's gone, my sister and I carry on the tradition.

Enjoy!

rupps - 2006-11-08 13:05:00

Copied that one Rupps I also LOVE almond Croissants

garrick2 - 2006-11-08 13:20:00

bump .. ...

winnie231 - 2006-11-08 18:32:00

the great xmas cake thread I make 8 mini xmas cakes out of an 8 inch cake recipe... The tins, which I have had for years, were Sealord Fish Fillet tins... about 3 inches across... just a good size for the mini cakes... I use them every year.... they are lined on the sides and at the bottom with baking paper... only take about an hour and a half to cook... Joyce...

charliebrown123 - 2006-11-08 20:58:00

bump .....

245sam - 2006-11-09 16:22:00

egg nog.... My mother made us egg nogs years and years ago.... she heated the milk, sugar, vanilla until really hot.... then whisked up an egg in a basin.... then added the hot milk to the egg and you beat really fast otherwise the egg cooks.... and then we drank it.... it is just like a milkshake....

charliebrown123 - 2006-11-09 16:25:00

xmas cakes what does "bump" mean?

Where is the xmas thread with the xmas cake recipe?

charliebrown123 - 2006-11-09 16:28:00

xmas cake you will always have a moist xmas cake if you do this -
Pour a quarter of a cup of brandy or more, depending on the size of the cake, over the very hot cake when it comes out of the oven.. put the hot cooked cake, still in the tin, on a towel, place a sheet of tinfoil over the cake tin, with a finger hole in the middle, then wrap that(the towel) over and around the tin and leave until the next day until it is cold... this steams the cake and you will haver have a dry fruit cake anymore....don't overdo the brandy otherwise you will have a "pudding"... I have on the bench, a biscuit cooler (mesh tray) and place the wrapped cake on that so the air can get underneath... a quarter of a cup of brandy ( or less) for an 7 inch cake - a third of a cup of brandy for an 8 inch cake. I always put another towel over the top of all of that....

charliebrown123 - 2006-11-09 16:35:00

bumping up for later

axel-the-frog - 2006-11-09 23:33:00

Bump

oopie - 2006-11-12 02:12:00

Bumping up... it's not far away!

bedazzledjewels - 2006-11-14 11:26:00

not a food recipe but a great gift Snow Globes Homemade globes let you create a wintry scene straight out of your own imagination. Almost any jar works for this project: Baby-food, pimiento, and olive jars are good choices. Look for plastic or ceramic figurines (metal ones are prone to rust). If the jar lids are not in seasonal colors already, paint them with oil-based enamel paint. Sand the inside of the lid until the surface is rough. With clear-drying epoxy, adhere the figurine to the inside of the lid, and let the epoxy dry. Fill the jar almost to the top with water; add a pinch of glitter and a dash of glycerin to keep the glitter from falling too quickly. Don’t add too much, or the glitter will stick to the bottom of the jar when it’s flipped. Screw on the lid tightly, being careful not to dislodge the figurine. Turn the jar over and back again—and let it snow.

pam.delilah - 2006-11-14 14:34:00

That's a wonderful idea Pam - thanks.. we'll make those.. Cheers.. Julie

juliewn - 2006-11-14 22:33:00

garrick2....easy prepare the day before croissants baby croissants are great. Slit, spread a little whole grain mustard, add a slice of ham, add a little aioli, and sprinkle tops of croissants with grated cheese - gruyere or tasty. Keep in the fridge overnight. Heat in the morning - easy peasy and very little mess to clean up.

jaybee2003 - 2006-11-15 00:39:00

Something special for Christmas nibbles/treats using left over filo pastry. Don't throw out your filo pastry scraps. Butter well, sprinkle with a little grated chocolate and orange zest, roll up into 'cigars' and bake. Store in sealed container.

jaybee2003 - 2006-11-15 00:41:00

This summer, as the fruits come into season I am going to remember to make RUM POT. I remembered too late last year. It's dead easy and simply divine on ice cream. You need an airproof container. Add good unbruised fruit as it comes into season (boysenberries, strawberries, raspberry, cherry, nectarine, peache etc etc. Add the fruit, sprinkle some sugar and cover with rum. Keep adding fruit layers as it comes to hand, more sugar, more rum. Leave for a few months somewhere cook and dark. and mmm mmm :-)

jaybee2003 - 2006-11-15 01:12:00

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brianmac - 2006-11-15 08:09:00

Thanks jaybee I never ever thought about doing the prep the night before!!! Great idea!!! Must also try and work out where I can get almond croissants in WGTN, might order some for me in the morning. (naughty me, they are so devine)

garrick2 - 2006-11-15 08:46:00

garrick2 - there is a fab french bakery down..errr forget the name of the street, but the one between Kirkaldies and that open park/bar/cafe seating area down Lambton Quay. It is on the corner of ?Featherston St. It might even be called "The French Bakery" I had coffee there a couple of weeks back and the patisseries were awesome. They might be able to do you something. Lightest pastries ever. I felt like I was back in Europe.

jaybee2003 - 2006-11-15 08:55:00

Another little Xmas treat idea, this one from Ruth Pretty - I went to one of her cooking demonstrations last night...Quince paste or apricot paste cut into wee squares and partially dipped in chocolate. So easy and if sounds so lovely - something very special.

jaybee2003 - 2006-11-15 08:58:00