Recipes

Traditional Christmas Pudding
with Brandy Sauce
Serving Size: 8 servings

Ingredients:

8 oz Currants
4 oz Sultanas
4 oz Raisins
4 oz Chopped candied peel
1 oz Skinned & chopped almonds
4 oz Wholewheat flour
1/2 ts Salt
1/2 ts Grated nutmeg
1/2 ts Ground ginger
1 1/2 ts Mixed spice
8 oz Brown sugar
4 oz Wholewheat breadcrumbs
8 oz Vegetable suet
1 ea Lemon, juice & rind
1 tb Molasses
5 tb Water & rum mixed
Instructions:

Grease a 2 pint pudding basin & use a large saucepan to hold the basin.
Wash currants, sultanas & raisins in warm water & pat dry.
Put fruit in large bowl with candied peel & almonds.
Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet.
Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to make a soft mixture.
Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot.
Pour enough water into the pot to reach halfway up the side of the basin.
Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water level & topping up with boiling water if necessary.
When cooked, cool the pudding & store in a cool dry place for up to 2 months.
Before serving, steam pudding again for 3 hours.
Turn out onto a serving platter & flame with brandy if you desire.

MAIDS OF HONOUR CAKES

1 cup all-purpose flour
1 tablespoon granulated sugar
1/4 cup butter
1/4 cup milk

2 tablespoons butter, softened
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon nutmeg
2 eggs, beaten
2 tablespoons cream sherry or brandy
3/4 cup ground almonds
2 tablespoons seedless raspberry preserves

Preheat the oven to 375°F.
Combine 1 cup flour and 1 tablespoon sugar.
Cut in 1/4 cup butter until very small and crumbly.
Sprinkle one tablespoon of milk at a time over the dough until
moistened and form dough into a ball.
On a lightly floured surface, roll dough out to 1/8 inch thickness.
Cut into 2-3 inch circles using a cookie cutter. Press circles into
the bottom and up the sides of ungreased mini muffin cups, set aside.
In a medium bowl, cream together 2 tablespoons butter, 3/4 cup sugar
and 1 tablespoon flour.
Beat in the eggs and sherry, then stir in the ground almonds.
Place 1/4 teaspoon of jam into the bottom of the lined cups.
Cover with 1 tablespoon of the almond mixture.
Bake for 15 to 20 minutes until the tops are lightly browned.
Allow to cool slightly before removing from muffin tins to cool on
wire racks.

Vegetarian Christmas Roast

Ingredients:

For the Roast:

1 large onion, thinly sliced

8 oz. (225g) dark brown lentils

4 oz. (125g) brazil nuts, shelled and finely chopped

4 oz. (125g) walnuts, shelled and finely chopped

4 oz. 9125g) hazelnuts, shelled and finely chopped

2 tbsp. chopped thyme

2 tbsp. chopped parsley

1 tsp. chopped rosemary

4 tbsp. dry red wine

salt and ground black pepper

1 tbsp. chopped savory

1 bayleaf

For the stuffing

4 oz. (125g) whole-wheat breadcrumbs

6 sage leaves, chopped

5 tbsp. dry red wine

4 tbsp. olive oil

1 onion, sliced and chopped

salt and ground black pepper

For the Topping:

3 oz. (75g) whole-wheat breadcrumbs

4 tbsp. olive oil

2 tbsps sesame seeds

Cooking Instructions:

Put the lentils, sliced onion and bayleaf in a pan of water, bring to the boil and continue boiling until they are well softened

Remove the bayleaf then drain and mash the onion and lentils

Add the nuts to the lentil puree then stir in the herbs, wine and seasoning

For the stuffing gently cook the onion in the oil until the onions soften

Remove the pan from the heat and mix in the breadcrumbs, seasoning, sage and red wine

Take a flat ovenproof dish and spread half the lentil and nut mixture over the base

spread the stuffing mixture over it then cover with the remaining lentil mixture

Shape the whole to resemble an oblong loaf with the stuffing completely inside

Mix together the topping mixture of breadcrumbs, oil and sesame seeds then press the mixture over the roast

Bake in pre-heated oven at 400f, gas mark 6, 200C for about 45 minutes or until the topping mixture is brown and crispy

Mulled Wine

Ingredients:

1 bottle red wine

2 fl. oz. (50ml) sherry

1 dessert apple

8 cloves

1 tsp. ground allspice

pinch of nutmeg

2 tbsps. clear honey

Cooking Instructions:

Wash the apple then stud with cloves and bake for about 10 minutes

Pour the wine and sherry into a large boiling pan then stir in allspice, nutmeg and honey

Add the part-baked apple then bring to the boil while stirring occasionally

Reduce the heat and simmer for 10 minutes

Serve hot, straight from the pan

Egg Nog

Ingredients:

1 egg

1 tbsp. brandy

8 fl. oz. (225ml) milk

quarter teaspoon vanilla

1.5 tbsp. castor sugar

pinch salt

nutmeg

Cooking Instructions:

Beat the egg until stiff then slowly add the sugar

Add the milk and brandy and mix again

Pour into a tall glass and stir in the vanilla

Dust the top with grated nutmeg and serve

Christmas Party Punch

Ingredients:

Three and a half pints (2 litre) red wine

One and a half pints (825ml) water, boiling

1 wine glass of brandy

1 wine glass of Cointreau

2 cloves

12 cubes sugar

2 oranges

1 x 2 inch (5cm) stick of cinnamon

Cooking Instructions:

Gently pour the wine into a saucepan and then add the sugar, cinnamon, cloves and thinly pared rind of one orange

Place the pan over a gentle heat and increase the heat to near boiling point, being careful not to allow the wine to boil

Add the brandy, Cointreau and water then stir well

Strain the liquid into a punch bowl

Ladle the punch into warmed glasses and serve

Bread Sauce
Serves 4-6

Ingredients:

4 oz. (125g) fresh white breadcrumbs

1 pint (550ml) milk

8 cloves

1 medium-sized onion

1 oz. (25g) butter

1 bay leaf

Salt and ground black pepper

Cooking Instructions:

Stud the prepared onion with the cloves

Place in a pan with the milk and bay leaf

Bring to the boil, remove from heat, cover and infuse for about 20 minutes

Remove the onion and bay leaf then add the breadcrumbs, butter and seasoning

Simmer for about 5 minutes, stirring occasionally

Check the seasoning and keep the sauce hot in a covered dish