A Christmas pudding doesn’t have to be a Christmas Pudding!
When it comes to the main course, the Christmas dinner is a fairly predictable affair, so why not whip up something a bit more imaginative for dessert? These sweet treats are tasty, fruity and bring a touch of Christmassy glamour to the table when you’ve all finished eating your sprouts.
Blackberry and blueberry Christmas cake
(from www.seasonalberries.co.uk)
If you are not a fan of heavy dried fruit cakes then try this light almondy sponge speckled with blackberries and blueberries and drizzled with glace icing.
Serves: 8
Preparation time: 25 minutes
Cooking time: 40-50 minutes
To decorate: 5 minutes
Ingredients
175g (6oz) mixed blackberries and blueberries, if the blackberries are very large, cut them in half
175g (6oz) self-raising flour
½ tsp baking powder
175g (6oz) butter, at room temperature
175g (6oz) caster sugar
3 medium eggs, beaten
75g (3oz) ground almonds
Few drops almond essence, optional
To decorate
175g (6oz) icing sugar
3 tbsp toasted flaked almonds
Few extra blackberries and blueberries or a few halved strawberries
Method
Preheat the oven to 180C/350F/gas mark 4. Brush inside a 23cm (9 inch) diameter or 1.5 litre (3 pint) fluted ring mould with a little oil. Add the blackberries and blueberries to a small bowl with 2 tablespoons of the flour and gently stir together until the berries are coated. Add baking powder to the remaining flour.
Cream the butter and sugar together in a large bowl with a wooden spoon or electric mixer until light and fluffy. Gradually mix in alternate spoonfuls of beaten egg and remaining flour, beating well after each addition and continuing until both have all been added.
Stir in the ground almonds and almond essence if using, then fold in the flour coated berries.
Spoon the mixture into the cake tin and level the top. Bake for 40-50 minutes or until well risen, the top is golden and a skewer comes out cleanly when inserted into the cake.
Leave to cool for 30 minutes then loosen the edges of the mould, turn out on to a wire rack and remove the mould. Leave to cool completely.
Sift the icing sugar into a bowl, gradually mix in just enough water to mix to a smooth icing that will slowly fall from a spoon. Transfer the cake to a serving plate, drizzle the icing over in zig zag lines, decorate with a few extra berries and sprinkle with the flaked almonds. Leave to stand for 15 minutes or so for the icing to set, then cut into thick slices and serve.
Tip: As the cake has lots of fresh fruit in the mixture it is best eaten within two days.
Chocolate roulade with boozy blackberries
(from www.seasonalberries.co.uk)
Wow friends and family with this impressive looking chocolate dessert – made with sloe gin and blackberries.
Serves 8
Prep: 45 minutes
Cook: 15 minutes
Cooling: 3-4 hours
Ingredients
200g (7oz) dark chocolate, broken into pieces
5 large eggs, separated
175g (6oz) caster sugar, plus a little extra
50g (2oz) ground hazelnuts
2 tbsp hot water
225g (8oz) blackberries
3 tbsp sloe gin, cherry brandy or kirsch
400ml (14fl oz) double cream
2 tablespoons icing sugar
Chocolate holly leaves (see directions below)
Extra blackberries to decorate
Method
Preheat the oven to 180˚C/ 350oF/gas mark 4. Cut a rectangle of non-stick baking paper a little larger than a 34 x 23 cm (131/2 x 91/2 inch) Swiss roll tin or roasting tin with the same base measurement. Snip diagonally into the corners of the paper then press into the tin so that the base is lined and the paper stands a little above the sides of the tin.
Melt the chocolate in a bowl set over a saucepan of very gently simmering water.
Using an electric whisk, whisk the egg whites until peaking. Using the still dirty whisk, whisk the egg yolks and sugar together in a second bowl for 4-5 minutes until thick and pale and the mixture will leave a trail.
Fold the melted chocolate into the egg yolk mixture, then the hazelnuts and water. Fold a little of the egg white into the mixture to loosen it then gently fold in the rest.
Spoon into the tin and lightly ease into an even layer. Bake for 15 minutes until well risen and the top is slightly crusty. Leave to cool covered with a clean teacloth. Add the blackberries and liqueur to a bowl, cover and leave roulade and berries to stand for 3-4 hours, or longer if that suits you better. About 2-3 hours before serving, whip the cream until it forms soft swirls then fold in the icing sugar and the liqueur from the soaked blackberries.
Wet a clean teacloth under a hot tap, wring out and put on the work surface so that the shorter edges face you. Top this with a clean sheet of non-stick baking paper and sprinkle with a little extra sugar. Turn the roulade out on to the sugared paper and remove the lining paper.
Spread the cream over the roulade, sprinkle with the soaked blackberries then roll up the roulade starting from the short edge nearest you and using the paper and damp teacloth to help. The roulade will crack, but don’t worry, just continue rolling and pressing into a good shape until you reach the other end. Wrap the paper and cloth around the roulade for a few minutes to set the shape. (If you would like to serve this on Christmas Day, wrap the roulade in paper and foil and keep in the fridge overnight)
Remove the paper and cloth and transfer the roulade to a serving plate. Decorate with chocolate holly leaves (see tip below) and extra blackberries.
Chocolate holly leaves
Snip about 20 holly leaves from a small branch, leaving just a little of the stem on. Wash and dry the leaves then brush the shiny top of each leaf with a little melted chocolate leaving a little of the leaf and stem uncovered.
Put leaves on a baking sheet lined with non-stick baking paper, chocolate side uppermost and chill in the fridge until the chocolate has set. Cover with a second thin layer of melted chocolate (you’ll only need about 75g (3oz) of chocolate in all) and chill again.
When ready to use, hold the stem end of the leaf and very gently begin to peel and curl the leaf away from the chocolate. Arrange on the top of the roulade.
Christmas spiced blueberry panettones
(from www.seasonalberries.co.uk)
Part cake, part bread, these buttery festive Italian treats are flavoured with cinnamon, citrus rinds, ginger and vanilla. Rather than being made in one large traditional tall tin, these individual ones are baked in recycled cans and make great Christmas gifts wrapped in cellophane.
Makes 8
Prep: 30 minutes
Rising: 2 hours
Cook: 35 minutes
Ingredients
200g (7oz) unsalted butter, diced plus 15g (½oz)
500g (1lb 2oz) white bread flour
½ teaspoon salt
100g (4oz) caster sugar
tsp ground cinnamon
1 orange, finely grated rind
1 lemon, finely grated rind
4 tsp easy blend dried yeast
200ml (7 fl oz) semi skimmed milk
3 medium eggs
1 teaspoon vanilla extract
150g (5oz) ready diced mixed candied peel
2 tablespoons ready chopped glace ginger
150g (5oz) blueberries
Method
Melt 200g (7oz) of the butter gently in a saucepan then take off the heat and leave until it feels warm to a fingertip.
Add the bread flour, salt, sugar, cinnamon and fruit rinds to the bowl of an electric mixer fitted with a dough hook, or a large bowl. Add the yeast and mix together.
Warm the milk in a second saucepan until it feels just warm to a fingertip. Beat the eggs and vanilla together in a bowl then gradually beat in the warm milk. Gradually mix into the dry flour mix and beat for 4-5 minutes. If you don’t have an electric mixer, use a wooden spoon.
Gradually trickle in the warm melted butter, beating well after each addition until the mixture is a smooth, glossy and elastic batter. Cover the bowl with a clean tea cloth or cling film and leave in a warm place for 1 hour or until doubled in size.
Meanwhile brush the inside of the washed and recycled cans with a little oil then line the bases with a circle of non-stick baking paper and the sides with a strip of paper that stands a little above the tins.
Knock the yeast batter back by beating for 1-2 minutes then stir in the candied fruit and ginger. Add the blueberries and gently stir together so that you don’t break them up. Divide between the lined tins. Cover the tops with a clean tea cloth then leave in a warm place for 1 hour or until the batter almost reaches the tops of the tin.
Meanwhile preheat the oven to 190oC/gas mark 5. Remove the cloth from the top of the breads. Bake for 30-35 minutes until a deep brown and the bread sounds hollow when the tops are tapped. Take out of the oven, brush the tops with the remaining butter then cool for a few minutes.
Loosen the edges of the panettone, turn out and leave to cool on their sides on a wire rack.
When cold, wrap in clean paper and return to the washed and decorated tins then wrap in cellophane, tie with ribbon and add labels. These can be kept up to 4 days.
Cook’s tip
As these breads contain a generous amount of butter and sugar, you will find that they take longer to rise than plainer breads. Make sure that the liquid is warm to your little finger – too hot and you will kill the yeast, too cool and it will take ages to activate the yeast and start the rising process.
Homemade Mince Pies
(by Fiona Burrell, Principle at the Edinburgh New Town Cookery School)
Ingredients
For the pastry:
225g/8oz plain flour
140g/5oz butter, cut into cubes
Pinch of salt
For the mincemeat:
1 apple
85g/3oz sultanas
85g/3oz raisins
45g/1½ oz currants
85g/3oz dried cranberries
45g/1½ oz flaked almonds
Grated zest of 1 lemon
Grated zest ½ orange
1 ½ tsp mixed spice
2 tbsp whisky or brandy
55g/2oz melted butter
1 ripe banana
To serve:
Icing sugar
Method
Make the pastry by sifting the flour into a large bowl. Add the butter and salt and rub in until it resembles coarse breadcrumbs. Add approximately 5 tablespoons of ice cold water. Bring together to a ball of dough adding a little more water if necessary. Flatten into a circle and wrap in cling film. Chill for 15-20 minutes.
Wash and grate the apple, including the skin. Put into a bowl and add the sultanas, raisins, cranberries, almonds, lemon zest, orange zest, mixed spi
ce, whisky and melted butter. Mash the banana and add to the mincemeat.
Roll out two thirds of the pastry and cut into medium sized circles using a pastry cutter. Line a 12 hole patty tin with the pastry. Place a spoonful of mincemeat into each pastry case. Roll out the rest of the pastry and cut into stars. Top each open pie with a star lid. Chill in the refrigerator for 10 minutes.
Preheat the oven to 190˚C/Gas Mark 5.
Bake in the centre of the preheated oven for 15-20.
Cool slightly and remove carefully from the tin. Dust with icing sugar just before serving.