Christmas Recipes   top

 

SPECIAL XMAS RING CAKE

LYNN'S XMAS CAKE

FRUIT & NUT ICE CREAM CAKE

FRUIT MINCE

GLUTEN-FREE FRUIT CAKE

GLAZES FOR HAM

LIGHT XMAS CAKE

XMAS PUDDING

XMAS PUDDING 2

XMAS PUDDING 3

SIMPLE FRUIT MINCE FOR PIES

STUFFINGS FOR ROAST TURKEY

 

 

 

SPECIAL XMAS RING CAKE

 

• 1/2 cup red glace cherries, halved

 

• 1/2 cup green glace cherries, halved

 

• 1 cup glace pineapple, coarsely chopped

 

• 1 cup glace  peaches, coarsely chopped

 

• 1 cup white chocolate bits

 

• 1 tblspn S/R flour

 

• 1 1/2 cups pecan nuts

 

• 1 cup blanched almonds

 

• 1 3/4 cups flaked coconut

 

• 1 x 395g can sweetened condensed milk.

 

 

Grease & line base & sides of a deep 20cm ring tin. Preheat oven to 150c.

 Combine all ingredients in a large bowl & mix well. Press into prepared tin.

 Cook about 1 1/2 hours until firm & golden. Cool in pan.

 Remove cake from pan & wrap in plastic wrap. Refrigerate until required.

 

* can be made up to 1 month in advance.

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LYNN'S XMAS CAKE

 

• 250g butter

 

• 2 cups sugar

 

• 2 kgs mixed dried fruit

 

• 1 cup sherry

 

• 2 tsps mixed spice

 

• 2 tsps baking soda

 

• 4 eggs

 

• 2 tsps lemon essence

 

• 450g flour, sifted

 

• 1 tsp baking powder

 

 

In a large pot, place butter, sugar, dried fruit, sherry, mixed spice and baking soda

 Heat, stirring often. bring to the boil and boil for 2 minutes.

 Remove from the heat and cool for at least 1 hour. The mixture must be cool.

 Preheat oven to 130c. Line a 25cm square cake tin, with several layers of baking paper.

 Brush the tin first, with melted butter, so the first paper layer clings to the tin. Brush over the final layer.

 Beat the eggs, and add to the cooled fruit mixture.

 Add the essence , then the flour mixed with the baking powder. Mix well.

 Spread into the prepared tin and bake for 3 1/2 - 5 hours. Cool completely, in the tin.

 Next day, remove from the tin. Leave on the baking paper. Overwrap with greaseproof paper, then closely wrap with foil.

 Store in an air tight tin, in a cool place or seal in a freezer bag and freeze until ready to use.

 

 * I usually pour an extra 1/2 cup sherry over the hot cake, as soon as i remove it from the oven.

 

* Ice with almond icing , and then white icing if desired.

 

* This is a lovely moist cake.

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FRUIT & NUT ICE CREAM CAKE

 

• 3/4 cup strong black coffee

 

• 375g mixed dried fruit

 

• 400g packet chocolate sponge roll

 

• 2 litres vanilla ice cream

 

• 3/4 cup toated macadamia nuts, chopped

 

• grated chocolate, to serve

 

 

Heat the coffee & fruit in a pot over medium heat.

 Stir for about 10 minutes or until warm. Set aside for about 4 hours.

 Line a 22cm springform tin. Cut sponge roll into1cm thick slices & completely cover base of prepared tin.

 Spoon the ice cream into a bowl & let soften. Spoon in the coffee, fruit & nuts.

 Spoon over the sponge & smooth the top. Cover & freeze for at least 6hours.

 To serve, remove from tin & dust with grated chocolate

 

* serves 8

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FRUIT MINCE

 

• 100 mls golden syrup

 

• 1/3 cup corn syrup

 

• 1/2 cup brandy

 

• 750g mixed dried fruit

 

• 1 green apple, grated

 

• grated rind of 2 lemons

 

• 1 tsp cinnamon

 

• 1 tsp nutmeg

 

 

Combine golden syrup, corn syrup & brandy in a large pot. bring to the boil.

 Add the fruits & & rind. reduce heat to medium & cook, stirring, for 5 minutes.

 Remove from heat & stir in the spices. Cool to room temperature.

 Spoon into sterilized jars & seal.

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GLUTEN-FREE FRUIT CAKE

 

• 1 1/2 cups brazil nuts

 

• 1 1/2 cups pecan nuts

 

• 1 1/2 cups dates, stoned

 

• 1 cup glace cherries

 

• 1 cup glace mixed fruit, chopped

 

• 1/2 cup dried figs

 

• 2/3 cup sultanas

 

• 3/4 cup cornmeal (polenta)

 

• 3/4 cup sugar

 

• 1/2 cup raisins

 

• 3 eggs, lightly beaten

 

• 1 tsp vanilla

 

 

Preheat oven to 150c. Grease & line a loaf tin.

 Combine all the nuts, dates, cherries, glace fruit, figs, sultanas, raisins, sugar & cornmeal. Mix well.

 Blend in the eggs & vanilla to make a stiff dough. Spoon into prepared tin & smooth the top.

 Bake for about 2 1/2 hours. Cool in tin for 10 minutes before turning onto a wire rack to cool.

 Wrap in foil & store in the refrigerator.

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GLAZES FOR HAM

 

1) MACADAMIA WITH LIME

 

• 350g jar ginger, lemon & lime marmalade

 

• 2/3 cup brown sugar

 

• 2 Tblspns Dijon mustard

 

• 2 Tblspns sweet chilli sauce

 

• 1 cup chopped macadamia nuts.

 

 

Preheat oven to 150c. Remove skin from ham & score the ham fat.

 Line a roasting dish with several sheets of baking paper & place the ham on top.

 Combine all the ingredients in a bowl & spoon half over the surface. Cook for 45 minutes.

 Remove from oven & spoon over the remaining glaze. Cook for a further 45 minutes

 

 2)ORANGE MARMALADE

 

• 2 oranges, sliced

 

• 1 Tblspn grainy mustard

 

• 1 tblspn orange marmalade

 

 

Preheat oven to 180c. Remove skin & score the fat on the ham.

 Arrange orange slices over the ham & secure with toothpicks.

 Blend the marmalade & mustard together & brush over the oranges & ham.

 Bake in an oven dish for 30 - 40 minutes, until golden.

 

 3)GINGER, MANDARIN & ORANGE

 

• 1 1/4 cups mandarin & orange marmalade

 

 

• 1/2 cup dark brown sugar

 

 

• 4 cloves garlic, crushed

 

 

• 3 cm piece ginger, grated

 

 

Preheat oven to 130c. Skin & score the ham & place in an oven-dish.

 Combine all the ingredients & brush half the glaze over the ham. Cook for 1 hour.

 Spoon over remaining glaze & cook for another 45 minutes.

 Increase oven temperature to 200c & cook for about 25 minutes until ham has turned golden.

 

4) MUSTARD & MACADAMIA CRUST

 

• 1 litre mango nectar

 

 

• 2 cups fresh bradcrumbs

 

 

• 1 cup macadamia nuts, roughly chopped

 

 

• 1/2 cup honey, dijon seeded mustard

 

 

• 100g butter, melted

 

 

• 2 tblspns brown sugar

 

 

• chopped rind & flesh of 1 orange

 

 

Preheat oven to 150c. Skin & score the ham & place in a baking dish

 Pour the mango nectar around the ham.

 Combine all other ingredients & mix well. press onto surface of the ham.

 Bake for about 1 1/2 hours

 

5) FESTIVE

 

• 250g halved glace cherries

 

 

• whole cloves

 

 

• 1/2 cup honey

 

 

• 3 tsps french mustard

 

 

• 2 tblspns sherry

 

 

• 2 tsps soy sauce

 

 

• 1/4 cup brown sugar.

 

 

Skin & score the ham. Preheat oven to 180c.

 Decorate the top with the cloves & the cherries. ( put halved toothpicks into the ham & press the cherries on to the toothpick.) Place the ham into a large baking dish.

 Combine the remaining ingredients & brush onto the ham. Bake for about 1 hour.

 Brush glaze over the ham while cooking.

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LIGHT XMAS CAKE

 

• 2 cups mixed dried fruit

 

• 200g  glace cherries, chopped

 

• 1/2 cup brandy, apple juice or other liqueur of choice

 

• 250g butter, chopped

 

• 1 cup castor sugar

 

• 3 eggs

 

• 1/2 tsp vanilla

 

• 2 cups plain flour

 

• 1 cup S/R flour

 

• 2 tblspns milk

 

 

Place fruit & cherries in a bowl  with the brandy or juice. Mix well & stand for several hours or overnight.

 Grease & line a 23 cm cake tin. Preheat the oven to 160c.

 Cream the butter & sugar until light & fluffy.

 Add eggs, one at a time, beating well after each addition. Beat in the vanilla.

 Sift the flours together & fold into the creamed mixture alternately with the fruit, juice & milk.

 Spoon into prepared tin & smooth the top.

 Bake for 1 hour, then reduce temperature to 140c & bake for approx 50 - 60 minutes further.

 Cool in tin for 10 minutes, then cool on a wire rack.

 

*  Store in an airtight container

 * Will freeze well.

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XMAS PUDDING

 

• 250g butter

 

• 1 cup brown sugar, packed firmly

 

• 1 tblspn grated orange rind

 

• 1 tblspn grated lemon rind

 

• 4 eggs

 

• 250g dates, finely chopped

 

• 250g raisins

 

• 250g sultanas

 

• 1 small apple, peeled & grated

 

• 1 small carrot, peeled & grated

 

• 125g mixed peel

 

• 2 cups fresh breadcrumbs

 

• 1 1/2 cups plain flour

 

• pinch salt

 

• 1/2 tsp grated nutmeg

 

• 1 tsp mixed spice

 

• 1/2 tsp baking soda

 

• 3 tblspns brandy

 

 

Cream butter & sugar until light & fluffy. Add the orange & lemon rind.

 Add eggs, one at a time. Beat well after each addition.

 Stir in the fruit, peel, carrot & breadcrumbs. Sift the dry ingredients & fold in. Stir in the brandy.

 Well-grease a 2.5 litre pudding basin & spoon in the pudding mixture.

 Cover & steam for 4 hours.

 On day of serving, resteam for 2 hours.

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XMAS PUDDING 2

 

• 1kg mixed dried fruit

 

• 1/2 cup brandy

 

• 250g butter, at room temperature

 

• 1 1/2 cups brown sugar

 

• 4 eggs

 

• 1 tblspn marmalade

 

• 1 tsp vanilla

 

• 2 cups fresh breadcrumbs

 

• 1 cup flour

 

• 1/2 tsp baking soda

 

• 1 tsp mixed spice

 

• 1/2 tsp ground ginger

 

• 1/3 cup mixed peel

 

• 1/3 cup almonds, chopped

 

 

Place the fruit in a large bowl, with the brandy. Cover & stand overnight.

 Well-grease a 6 cup pudding basin

 Cream the butter & sugar until light & fluffy.

 Add eggs, one at a time, beating well after each addition.

 Beat in the marmalade & vanilla. Fold in the fruit, breadcrumbs,& the flour, soda, spice & ginger, sifted.

 Mix in the peel & almonds. Spoon into prepared basin & cover.

 Cook for 5 hours. On day of serving cook for another 2 hours.

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XMAS PUDDING 3

 

• 500g mixed dried fruit

 

• 375g raisins

 

• 375g chopped, dried peaches

 

• 200g chopped, dried apricots

 

• 200g currants

 

• 225g redcurrant jelly

 

• 1 cup brandy

 

• 1 tblspn cinnamon

 

• 1 tsp nutmeg

 

• 2 tsps mixed spice

 

• 4 eggs, lightly beaten

 

• 250g cooled, melted butter

 

• 1 cup brown sugar

 

• 1 1/2 cups plain flour

 

• 1/2 cup S/R flour

 

 

Combine the fruit, jelly, brandy & spices in a large bowl. Cover & stand for 2 hours.

 Well-grease a 6 cup pudding basin.

 Combine the eggs, butter, sugar & flours & stir through the fruit mixture.

 Spoon into the prepared basin . Cover & cook for 4 hours.

 Reheat for 2 hours on day of serving

 

* Serves 10

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SIMPLE FRUIT MINCE FOR PIES

 

• 2 cups sultanas

 

• 1 cup brown sugar

 

• 1 cup currants

 

• 1 green apple, peeled, cored & grated

 

• 2 tblspns chopped glace cherries

 

• 2 tblspns brandy

 

• 1 tblpsn mixed peel

 

• 1 tsp mixed spice.

 

 

Combine all ingredients & mix well.

 Spoon into screw top jars. Store in a cool, dry place. Turn occasionally.

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STUFFINGS FOR ROAST TURKEY

 

  1)BASIC

 

• 60g butter

 

• 1 onion, finely chopped

 

• 2 tsps grated lemon rind

 

• 2 tsps mixed herbs

 

• 3 cups parsley, finely chopped

 

• 4 cups stale breadcrumbs

 

• 1 egg, lightly beaten

 

 

Saute the onion in the butter until soft. Combine with all the other ingredients & mix well.

 

2) BACON & CURRANT

 

• 3/4 cup pine nuts

 

• 60g butter

 

• 1/4 cup oil

 

• 250g bacon, chopped

 

• 2 large onions, chopped finely

 

• 3 cloves garlic, crushed

 

• 5 cups fresh breadcrumbs

 

• 3/4 cup currants

 

• 1/3 cup fresh thyme leaves

 

 

Cook the nuts in a non-stick fry pan until golden.  Remove & set aside.

 Add the butter & oil to the pan & heat until hot. Reduce the heat & add the bacon, onion & garlic.

 Cook, stirring until onion is soft, about 10 minutes.

 In a bowl combine the breadcrumbs, currants, thyme & nuts. Mix in the bacon mixture & season to taste.

 

3)RICE

 

• 4 bacon rashers, chopped

 

• 1 onion, finely chopped

 

• 2 tsps curry powder

 

• 2 1/2 cups cooked rice

 

• 1 cup stale breadcrumbs

 

• 1 apple, finely chopped

 

 

Saute the onion, bacon & curry powder until the onion is soft. Combine the rice with the breadcrumbs & apple.

 Stir in the bacon mixture & mix well

 

4) FORCEMEAT

 

• 60g butter

 

• 1 onion, finely chopped

 

• 3 bacon rashers, chopped

 

• 6 cups fresh breadcrumbs

 

• 500g sausage mince

 

• 1 tsp grated lemon rind

 

• 2 tblspns parsley, finely chopped

 

• 1/2 tsp mixed herbs

 

 

• 2 eggs

 

 

Melt the butter & fry the onion & bacon until the onion is soft. Combine with all the other ingredients.

 Season to taste & if the mixture is too dry , add a little milk.

 

5) MUSHROOM & BACON

 

• 5 bacon rashers, chopped

 

• 2 onions, finely chopped

 

• 1 tsp rosemary

 

• 2 sticks celery, finely chopped

 

• 125g mushrooms, sliced finely

 

• 4 cups stale breadcrumbs

 

Fry the bacon & onion until the onion is soft. Add the celery, mushrooms & rosemary & saute 1 minute.

 Stir into the breadcrumbs & mix well.

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