Plum Christmas Cake

Ingredients

Raisins(Onakka munthiri) - 1 lb
Dates(Eenthapazham) - 1 lb
Candied fruits and orange and lemon peel - 1 cup
Gold rum - 1 cup
Cashews - 2 cups
Allpurpose flour(Maida) - 4 cups
Baking powder - 3 tsp
Butter - 1 lb
Sugar - 4 cups
Sugar - 1 cup (to make caramelized syrup)
Eggs - 12 nos
Cinnamon(Karugapatta) powder - 1 heaped tsp
Nutmeg(Jathikka) powder - 1 heaped tsp
Cloves(Grambu) powder - 1 heaped tsp
Dry ginger(Chukku) powder - 1 heaped tsp
Salt - 3 tsp
Pure Vanilla essence - 4 tsp

Preparation Method

1)Dice the fruits and coat them with 3 tbsp of flour.

2)Add rum and mix well.

3)Keep this at room temperature over night.

4)Dice or crush the nuts into small pieces.

:- You can do these steps the day before you plan to make the cake.

5)Place the eggs and butter at room temperature the night before you make the cake.

6)Preheat the oven to 350 degree F.

7)Measure and keep ready the flour, sugar and the flavorings.

:- To make the caramel, use a white enameled pot, if you have one. The light surface will help to see exactly the caramelizing process. If you don’t have one, use a medium saucepan.

8)Place 1 cup of sugar in the saucepan and add 2 tbsp of water.

9)Turn the stove to high and place the pan on the stove and let it boil.

:- Don’t stir the contents at all. As sugar melts and caramelizes, you may swirl the pan a bit once or twice.

10)Within 7 - 10 mins, a cherry wood colored caramel forms.

11)Immediately, remove the pan from the stove and very carefully add 1 cup of water to the caramel.

:- You may hold the pan above the sink and slowly add the water, for it may splash.

12)Stir the contents well to dissolve the caramel. Keep this aside.

13)Sift flour and baking powder, a couple of times and keep ready.

14)In a large container, whisk butter first and then add 4 cups of sugar and whisk again, until it is creamy.

15)Add eggs and whisk well.

16)Pour in the caramel syrup, the flavoring powders, salt and vanilla extract and mix everything together.

17)Add the flour-baking powder mix and fold this in with a wooden or plastic spatula or spoon.

18)When they are well mixed, add the candied fruits and nuts and mix again.

19)Spoon this into a 10 inch non stick loaf pans.

20)Bake for 1 hour at 350 degree F.

:- You may line the pan with parchment paper or brown paper.

:- Check for doneness by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 10 - 15 mins and check again.

21)Remove the cake from the oven and place it on a cooling rake.

22)Pierce the cake with toothpick, and pour Brandy (about 3-4 tablespoon on each) on top and let it soak.

:- This will enhance the flavor and gives a longer shelf life.

23)Remove the cake from the pan only after it is allowed to cool completely.

24)Before storing, cover the cake completely with wax paper first and then with aluminum foil and keep in the refrigerator.

Strawberry Torte BY: Star Pooley

Strawberry Torte

INGREDIENTS

• 11 ounces cream cheese, softened
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1 pint heavy whipping cream
• 2 (12 ounce) packages ladyfinger cookies
• 1 (16 ounce) package frozen strawberries
• 1 tablespoon cornstarch

DIRECTIONS

1. Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
2. Whip cream cheese, sugar, and vanilla together.
3. In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
4. Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
5. Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

Heavenly White Cake BY: Carol

Heavenly White Cake

INGREDIENTS

• 2 3/4 cups sifted cake flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 4 egg whites
• 1 1/2 cups white sugar
• 3/4 cup butter
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

DIRECTIONS

1. Measure sifted flour, baking powder, and salt; sift together three times.
2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
3. Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

Nutmeg Cake BY: Carol

Nutmeg Cake

INGREDIENTS

• 3 eggs
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup packed brown sugar
• 3 tablespoons cream
• 1/4 cup butter
• 1 1/2 cups confectioners' sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round layer pans.
2. In a small bowl beat eggs well. In large bowl, cream 1/2 cup of the butter or margarine and the white sugar until light and fluffy. Mix in the beaten eggs and stir until well combined.
3. Mix together the flour, baking powder, baking soda, ground nutmeg, and salt. Add the flour mixture alternately with the buttermilk combined with the vanilla to the creamed mixture in three parts, beginning and ending the flour mixture. Spread batter into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cakes cool then ice with Caramel Icing.

To Make Caramel Icing: In a medium sauce pan heat the brown sugar, cream or milk, and 1/4 cup butter until it boils. Boil for 2 minutes then remove from heat. Let cool. Stir in confectioner's sugar and beat until smooth. Add more cream or milk or confectioner's sugar as needed to achieve desired spreading consistency. Makes about 1 1/3 cups.

Strawberry-Citrus Shortcake

INGREDIENTS

• 2 cups cake flour
• 1/2 teaspoon salt
• 1 cup unsalted butter
• 1 1/3 cups white sugar
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 5 eggs
• 1 quart fresh strawberries, cleaned, hulled and sliced
• 1/3 cup white sugar
• 1 1/2 cups yogurt
• 1/2 cup heavy cream
• 2 tablespoons white sugar

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
2. Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 cups sugar in a large mixing bowl until light colored and fluffy. Stir in the lemon zest, lemon juice, and vanilla until well blended. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan.
3. Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool cake 15 minutes before turning out of pan.
4. Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.

Combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.

Lemon Cake with Lemon Filling and Lemon Butter Frosting

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter
• 1 1/4 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 tablespoon grated lemon zest
• 1/2 cup fresh lemon juice
• 1 tablespoon cornstarch
• 6 tablespoons butter
• 3/4 cup white sugar
• 4 egg yolks, beaten
• 4 cups confectioners' sugar
• 1/2 cup butter, softened
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 2 tablespoons milk

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
4. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
5. Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
6. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.

To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Banana Crunch Cake BY: Verona

Banana Crunch Cake

INGREDIENTS

• 3/4 cup rolled oats
• 1/3 cup packed brown sugar
• 2 tablespoons butter, melted
• 2 tablespoons chopped walnuts
• 1/2 cup shortening
• 2/3 cup white sugar
• 1 cup mashed banana
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup oat flour
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.
2. In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Beer Cake II BY: Chris and Carole Koceja

Beer Cake II

INGREDIENTS

• 2/3 cup butter
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup buttermilk
• 8 ounces cherries, pitted and halved
• 2 cups white sugar
• 2 (1 ounce) squares unsweetened chocolate, melted
• 2 teaspoons baking soda
• 1 cup beer
• 1/4 cup cherry juice
• 1 cup chopped walnuts
• 
  
• 2/3 cup butter
• 1 egg
• 4 (1 ounce) squares unsweetened chocolate, melted
• 4 cups sifted confectioners' sugar
• 3 tablespoons milk

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift flour, baking soda and salt. Set aside.
2. In a large bowl, cream 2/3 cup butter and white sugar until light and fluffy. Add 2 eggs and 2 squares melted chocolate. Add flour mixture alternately with beer, buttermilk and cherry juice. Mix until smooth, then fold in cherries and chopped nuts. Pour batter into a 9x13 inch pan.
3. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean.

To make frosting: in a large bowl, combine 2/3 cup butter, 1 egg, 4 squares melted chocolate, confectioners sugar and milk. Beat until smooth. Spread on top of cooled cake.

Creamy Coconut Cake BY: Julia

Creamy Coconut Cake

INGREDIENTS

• 1 (16 ounce) package white cake mix
• 1 (14 ounce) can cream of coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (10 ounce) package flaked coconut

DIRECTIONS

1. Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
2. In a small bowl combine cream of coconut and condensed milk.
3. Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
4. Serve chilled.

New York Cheesecake II BY: Mary Harman

New York Cheesecake II

INGREDIENTS

• 2 pounds cream cheese
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 1 cup sour cream
• 1 1/2 cups graham cracker crumbs
• 6 tablespoons melted butter
• 1/4 cup white sugar

DIRECTIONS

1. Preheat oven to 400 degrees F (205 degrees C).
2. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together. Press mixture onto the bottom of one 9 or 10 inch springform pan. Place in freezer for 10 minutes.
3. Cream 3/4 cup of the sugar and cream cheese until smooth. Beat in eggs, vanilla, and cornstarch until just mixed. Stir in sour cream until blended. Pour into prepared crust.

Bake at 400 degrees F (205 degrees C) for 45 minutes. Turn oven off and leave cake in oven with the door ajar for 3 hours. Serve with your favorite topping.

Coconut Pound Cake BY: Janie Carter

Coconut Pound Cake

INGREDIENTS

• 2 cups white sugar
• 1 cup butter
• 5 eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup milk
• 3 1/2 ounces flaked coconut
• 1 teaspoon coconut extract
• 1 cup white sugar
• 1/4 cup water
• 1 teaspoon coconut extract
• 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
3. In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
4. Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
5. To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.

Pumpkin Cheesecake II BY: Cathy

Pumpkin Cheesecake

INGREDIENTS

· 3/4 cup graham cracker crumbs

· 1/2 cup ground pecans

· 2 tablespoons white sugar

· 2 tablespoons brown sugar

· 1/4 cup butter

· 3/4 cup white sugar

· 3/4 cup canned pumpkin

· 3 egg yolks

· 1 1/2 teaspoons ground cinnamon

· 1/2 teaspoon ground mace

· 1/2 teaspoon ground ginger

· 1/4 teaspoon salt

· 3 (8 ounce) packages cream cheese

· 3/8 cup white sugar

· 1 egg

· 1 egg yolk

· 2 tablespoons whipping cream

· 1 tablespoon cornstarch

· 1/2 teaspoon vanilla extract

· 1/2 teaspoon lemon extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.

3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.

4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Butternut squash fruit cake and whipped cream by Antony Worrall Thompson

Butternut squash fruit cake and whipped cream

Ingredients
55g/2oz sultanas
55ml/2fl oz dark rum
225g/8oz unsalted butter, softened
400g/14oz plain flour
55g/2oz dried cherries
55g/2oz dried cranberries
55g/2oz chopped dates
85g/3oz raw grated butternut squash
400g/14oz soft brown muscovado sugar
4 free-range eggs
225g/8oz butternut squash purée
½ tbsp ground cinnamon
½ tsp grated nutmeg
1 tsp ground ginger
1 tsp baking powder
½ tsp salt
1 tsp bicarbonate of soda
290m/½ pint buttermilk or milk with the juice of 1 lemon (leave to curdle for 20 minutes)
110g/4oz chopped walnuts
1 orange, grated rind
1 unwaxed lemon, grated rind
For the rum sauce:
200g/7oz soft brown muscovado sugar
2 oranges, juice only
icing sugar (optional)
For the butternut squash purée:
1kg/2¼lb butternut squash

Method
1. Soak the sultanas overnight in the rum. Next day drain the sultanas. Set aside the sultanas and the rum, in separate bowls.
2. Make the butternut squash purée: cut the squash in two horizontally and remove the seeds and stringy parts. Bake in a preheated oven (170C/325F/Gas 3) until cooked and it is beginning to collapse. Depending on the size of the squash this will take about 1 hour.
3. Scoop the flesh out of the skin and if it is still very wet, put the pulp into a saucepan over a low heat to dry it out. This could take from 15 minutes to 45 minutes depending on the amount of water the pumpkin contains. Stir the pulp from time to time. Don't let it scorch.
4. Blend the pulp in a food processor until smooth, then return to the pan to allow any moisture to evaporate. Allow to cool, then refrigerate until ready for use.
5. Increase the oven to 180C/350F/Gas 4.
6. Combine 200g/7oz sugar with the rum (used to soak the sultanas) and the orange juice and gently heat to dissolve the sugar.
7. Butter and flour a 23cm/9in spring-form cake tin. Combine the drained soaked sultanas, nuts, grated peel, cherries, cranberries, dates and grated butternut squash with 1 tbsp flour and set aside.
8. Beat the remaining butter with an electric whisk until light and fluffy. Slowly beat in 400g/14oz sugar. Add the eggs one at a time, beating thoroughly after each addition.
9. Fold in the butternut squash purée and spices.
10. Sift the remaining flour with the baking powder and salt.
11. Combine the bicarbonate of soda with the buttermilk.
12. Stir one third of the flour and one third of the buttermilk, into the squash purée mixture and repeat in the same quantities until the ingredients are used up.
13. Finally add the dried fruit and nut mixture to the cake mix.
14. Spoon the mixture into the spring-form tin. Bake for 1½- 2 hours or until a toothpick when inserted into the cake comes out clean. (You may need to cover the top of the cake three quarters of the way through with foil).
15. Remove from the oven and allow to rest for 10-15 minutes. Remove foil.
16. Prick the cake all over and dribble the rum mixture over the cake while it is still warm. Allow to cool and dust with icing sugar and serve with whipped cream.

Christmas pudding and ice cream filo parcels with brandy sauce by James Martin

Christmas pudding and ice cream filo parcels with brandy sauce

Ingredients
For the parcels
500g/18oz vanilla ice cream
450g/1lb ready-made Christmas pudding, cooked
12 sheets ready-made filo
50g/2oz butter, melted
3 tbsp icing sugar
For the brandy sauce
200ml/7fl oz double cream
600ml/1 pint whole milk
25g/1oz cornflour, mixed with 4 tbsp cold water
50g/2oz granulated sugar
50g/2oz unsalted butter
3-4 tbsp brandy

Method
1. Preheat the oven to 240C/465F/Gas 9.
2. Scoop the ice cream into six balls, place them onto a baking sheet and place in the freezer until ready to use.
3. Scoop out a handful of Christmas pudding and place between two pieces of cling film. Using a rolling pin, flatten the pudding out to about 1cm/½in thick. Repeat to create six pudding sheets.
4. Remove the top sheet of cling film from the flattened Christmas pudding and place one of the frozen ice cream balls into the centre. Draw the pudding around the ice cream to cover totally, then place back in the freezer. Repeat with the remaining ice cream balls and pudding to create six pudding parcels.
5. Lay one sheet of filo pastry onto a clean work surface and brush with melted butter. Place one of the frozen pudding balls into the centre and draw up the filo pastry around the pudding ball and seal over. Brush another sheet with butter and use this to enclose the pudding ball in a second layer of filo. Return to the freezer and repeat this wrapping process with the remaining filo sheets, melted butter and pudding balls.
6. Place the pudding filo parcels onto a baking tray and dust with icing sugar.
Transfer to the oven and bake for 8-10 minutes, or until the filo is golden and crisp.
7. While the puddings are cooking, make the brandy sauce. Place the cream and milk into a saucepan and bring to the boil.
8. Stir in the cornflour solution and return to the boil, stirring constantly to thicken.
9. Remove from the heat and add the sugar and butter, continuing to stir until the butter has melted and the sugar has completely dissolved.
10. Add the brandy and stir again.
11. To serve, place a pudding parcel into a bowl and pour over the brandy sauce.

Christmas pudding souffle with Irish whiskey ice cream by Richard Corrigan

Christmas pudding souffle with Irish whiskey ice cream

Ingredients
For the whiskey ice cream
400ml/14¼ fl oz double cream
200ml/7¼ fl oz whole milk
1 vanilla pod, split
100g/3½ oz caster sugar
3 free-range egg yolks
50ml/1¾ fl oz Irish whiskey
For the soufflé base
6 free-range egg yolks
100g/3½ oz caster sugar
500ml/17½fl oz whole milk
2 vanilla pods, split
25g/1oz plain flour
25g/1oz cornflour
300g/10½ oz ready-made Christmas pudding, crumbled
softened butter and caster sugar, to line moulds
12 free-range egg whites
icing sugar, to dust

Method
1. For the ice cream, put the cream, milk, vanilla pod and half of the sugar into a heavy saucepan and bring to the boil gradually.
2. In a large bowl, whisk together the remaining sugar with the egg yolks until the mixture is light, thick and fluffy and the whisk leaves a marked ribbon-like trail behind.
3. Pour the boiling milk mixture onto the yolks, whisking as you do so. Pass this mixture through a sieve back into the pan and return to the hob, stirring all the time, for a further five minutes.
4. Pour the whiskey into a hot frying pan and set alight. (CAUTION: have a large lid handy to place onto the pan just in case the flames rise too high.) Once the flames have subsided, whisk the whiskey into the custard and cool, before freezing.
5. To freeze the ice cream, transfer it into a shallow tray and leave it in the freezer for 45 minutes. Stir to break up any ice particles and then return to the freezer to freeze completely. Alternatively, if you have an ice cream machine, the mixture can be churned and then stored in the freezer.
6. For the soufflé base, whisk together the egg yolks and sugar in a large bowl until thick and creamy, using a hand or electric whisk.
7. Meanwhile, in a medium saucepan, heat the milk and vanilla pods together until boiling. Pour this over the whisked yolks and sugar and whisk in the flour and cornflour. Carefully remove the vanilla pods.
8. Pour this mixture into a large saucepan and stir over a gentle heat until thickened. Stir the crumbled Christmas pudding into the thickened mixture and allow to cool - this can be done the day before and stored in the refrigerator until you are ready to cook the dish.
9. Preheat the oven to 240C/460F/Gas 8.
10. Line eight 8cm x 8cm (3in x 3in) ramekins by brushing with softened butter using a pastry brush or your fingers in an upward motion. Brush the butter into the ramekins in a second layer, then dust with caster sugar.
11. In a large bowl, whisk the egg whites using a hand-held electric mixer until the whisk leaves a light marked ribbon-like trail behind.
12. Measure out 350g/12¼oz of the Christmas pudding base mixture and beat in half the whisked egg whites, before folding in the remainder of both mixtures.
13. Spoon into the prepared ramekins and cook for 7-8 minutes until risen. Dust with icing sugar and serve with the whiskey ice cream.

Bramley apple and passion fruit cake by Bramley Apple Info Service

Bramley apple and passion fruit cake

Ingredients
175g/6 oz unsalted butter or margarine
175g/6 oz dark soft brown sugar
2 medium eggs
200g/7 oz wholemeal self-raising flour
1/2 tsp baking powder
50g/2 oz white self-raising flour
2 diced Bramley apples,
(300g/10 oz peeled weight)
2 ripe passion fruit
75g/3 oz pecans, roughly chopped
For the Icing:
225g/8 oz soft cream cheese
100g/4 oz icing sugar
1 ripe passion fruit
25g/1 oz pecan halves

Method
1. Preheat the oven to 180C/350F/Gas 4. Cream the butter or margarine with the soft brown sugar until light and fluffy.

2. Beat the eggs then gradually beat into the butter/margarine and sugar, adding a little flour after each addition. Sift the baking powder and fold into the mixture together with the wholemeal and white flour.

3. Cut the passion fruits in half and scoop out the seeds. Stir the diced apple, passion fruit seeds and chopped pecans into the cake mixture. Stir in 1-2 tbspof cooled boiled water to give a soft dropping consistency. Spoon into a lined 8 x10 inch cake tin and bake for 40 minutes

4. For the icing, cut the passion fruit in half, scoop out the seeds and press them through a sieve, extracting as much juice as possible. Beat the cream cheese until creamy then beat in the sifted icing sugar, together with the passion fruit juice until a smooth icing is formed.

5. When cold, spread with the prepared icing. Swirl the icing decoratively over the top and decorate with the pecan halves. Serve the cake cut into squares.

Carrot cake by Lesley Waters

Carrot cake

Ingredients
115g/4oz plain flour
115g/4oz unsalted butter, plus extra for greasing
115g/4oz caster sugar
2 free-range eggs
100g/3&frac12oz carrot, peeled and grated

Method
1. To make the sponge place the flour, butter, sugar and eggs in a food processor and blend to a thick batter.
2. Carefully remove the blade from the food processor then mix in the grated carrot.
3. Grease a pudding bowl or heatproof dish with butter and spoon in the sponge mix.
Cover with cling film and microvave on full power for eight minutes, or until cooked through.
5. To serve, place the sponge on a plate.

Frosted fruit cake by James Martin

Frosted fruit cake

Ingredients
1 plain iced fruit cake
2 egg whites
55g/2oz caster sugar
1 bunch of mint
selection of fruit e.g. cherries, grapes, cape gooseberries, figs

Method
1. Cut the figs into quarters and brush with egg white.
2. Brush the remaining fruit and mint with the egg white and dust with caster sugar.
3. Top the cake with the sugared fruits and serve.

Christmas pudding with syllabub by Lesley Waters

Christmas pudding with syllabub

Ingredients
150g/5½ oz Christmas pudding
1 orange, peeled and segmented
For the syllabub
150g/5½oz mascarpone
100ml/3½fl oz double cream, lightly whipped
2 tbsp icing sugar
1 orange, juiced
To decorate
5 physalis (Cape gooseberries)
icing sugar

Method
1. Place the Christmas pudding on a serving dish and top with orange segments.
2. For the syllabub, mix together the mascarpone with double cream in a bowl.
3. Add the icing sugar and orange juice to the bowl and mix well.
4. To serve, top the Christmas pudding and orange segments with the syllabub and decorate with physalis and a dusting of icing sugar.

Silver star cake by Good Food Magazine

Silver star cake

An easy yet stunning Christmas cake idea. Use your homemade fruit cake or liven up a shop-bought cake. This recipe has been written by Angela Nilsen

Ingredients
1kg/2lb 4oz royal icing
silver coloured round chocolate sweets
wired star garland

Method
1. Spread the icing over the cake in swirls and peaks.
2. Stick the silver smarties into the icing. Leave overnight to set.
3. Attach the wired stars under the cakeboard with sticky tape, and drape around the cake. Do not attach the wire into the cake as it can affect it.

Madeira cake with mulled wine sauce by Brian Turner

Madeira cake with mulled wine sauce

Ingredients
140ml/5fl oz red wine
pinch ground cinnamon
pinch ground ginger
100ml/3½fl oz cherry juice from a tin
2 tbsp caster sugar
½ orange, zest only
1 orange, juice only
3 slices of ready-made Madeira cake

Method
1. Place the red wine with the spices, cherry juice, sugar, orange zest and orange juice into a saucepan over a high heat. Bring to the boil and then reduce the heat to simmer for ten minutes until the liquid has reduced by a half.
2. To serve, pour the mulled wine into a bowl and top with slices of Madeira cake.

Christmas custard dessert by Tony Tobin

Christmas custard dessert

Ingredients
100g/3½oz ready-made Christmas cake
½ pear, peeled and chopped
3 free-range egg yolks
3 tbsp caster sugar
1 tbsp cornflour
300ml/½ pint milk
1 vanilla pod, seeds scraped out

Method
1. Crumble the cake into the base of a large wine glass and top with the chopped pear.
2. In a bowl, mix together the egg yolks, caster sugar and cornflour.
3. Gently heat the milk and vanilla seeds together in a small saucepan.
4. Pour the milk onto the egg yolk mixture and whisk together. Pass through a sieve into a clean saucepan. Heat gently, stirring with a wooden spoon, until thickened.
5. Pour the custard over the cake and pear in the glass and leave to cool. Place into the fridge to chill for at least an hour, until needed. Serve.

Fried Christmas pudding with grilled oranges by Ed Baines

Fried Christmas pudding with grilled oranges

Ingredients
For the grilled oranges
1 orange, peeled and cut into thick rounds
25g/1oz caster sugar
1 tsp cinnamon
For the fried Christmas pudding
25g/1oz butter
3 slices ready-made Christmas pudding
For the topping
100ml/3½oz double cream, whipped
½ tsp cinnamon
1 tbsp icing sugar

Method
1. Preheat the grill to its highest setting.
2. For the grilled oranges, lay the orange slices flat on a baking sheet and sprinkle with icing sugar and cinnamon.
3. Place under the preheated grill for 3-4 minutes, until golden.
4. For the fried Christmas pudding, melt the butter in a frying pan until foaming. Add the Christmas pudding slices and fry for three minutes on each side.
5. For the topping, place the whipped cream, cinnamon and icing sugar in a bowl and mix well.
6. To serve, place the Christmas pudding on a plate with the cream mixture on top and grilled orange slices placed around.

Christmas cake by Sue Lawrence

Christmas cake

Ingredients
250g/9oz self-raising flour
1½tsp mixed spice
½tsp ground cinnamon
¼tsp ground cloves
50g/1¾oz ground almonds
350g/12oz each raisins, currants and sultanas
50g/1¾oz mixed peel
50g/1¾oz dried apricots, chopped
50g/1¾oz walnuts, roughly chopped
50g/1¾oz whole (unblanched) almonds, roughly chopped
250g/9oz unsalted butter, softened
200g/7oz dark muscovado sugar
grated zest and juice of 1 unwaxed lemon
5 large free-range eggs
100ml/3½fl oz brandy (plus extra for 'feeding')

Method
1. Preheat the oven to 150C/300F/Gas 2.
2. Sift the flour, spices and almonds into a bowl, then add the raisins, currants, sultanas, mixed peel, dried apricots, nuts and a pinch of salt. Stir thoroughly. In a separate bowl, cream the butter, sugar and lemon zest until fluffy, then beat in the eggs, one by one, adding a teaspoon of the flour mixture with each egg. Stir the egg mixture into the flour mixture with the lemon juice and brandy.
3. Spoon into the prepared tin. Level the top and bake for two hours. Very loosely cover with a sheet of greaseproof paper and continue to bake for another one hour, making three hours in total, but test for readiness after two-and-three-quarter hours' cooking. The cake is cooked when a skewer inserted into the middle comes out clean and the sides have begun to shrink from the edges of the tin.
4. Remove to a wire rack. Once completely cold, wrap in foil and store in an airtight container until Christmas, removing every two weeks to 'feed': unwrap, prick the top with a long skewer and spoon over one to two tablespoons brandy. Reseal as before.

Traditional Christmas cake by Silvana Franco

Traditional Christmas cake

Ingredients
For the cake:
500g/1lb 2oz sultanas
255g/9oz lexia raisins
200g/7oz glacé cherries, halved
110g/4oz currants
110g/4oz cut mixed peel
110g/4oz ready-to-eat dried figs, roughly chopped
110g/4oz ready-to-eat dried apricots, roughly chopped
110g/4oz ready to-eat dried pitted prunes, roughly chopped
150ml/5fl oz brandy
1 small orange, grated zest and juice
255g/9oz unsalted butter, at room temperature
200g/7oz dark muscovado sugar
5 medium eggs
300g/10½oz plain flour
200g/7oz macadamia nuts, roughly chopped
For the decoration:
3 tbsp apricot jam
500g/1lb 2oz white marzipan
140g/5oz ready-to-roll white icing
packet royal icing mix
silver balls, to decorate
icing sugar, to dust

Method
1. Put the sultanas, raisins, glacéé cherries, currants, peel, figs, apricots and prunes in a large bowl and pour over the brandy, orange zest and juice. Mix well, cover and leave to stand overnight.
2. Line the base of a 23cm/9in cake tin with a double thickness of parchment paper. Line the sides of the tin with a double thickness of parchment paper, so that it comes 4-5cm/1½-2in above the edge of the tin. Wrap a sheet of folded newspaper around the outside of the tin and secure with string. Stand the prepared tin on a folded sheet of newspaper on a baking sheet. Preheat the oven to 150C/300F/Gas 2.
3. In a large bowl, beat the butter and sugar together until pale and fluffy. Gradually beat in the eggs, adding a little of the flour if the mixture starts to curdle. Add the fruit, its soaking liquid and the nuts and mix well. Stir in the flour, taking care not to over mix it. Spoon the mixture into the prepared tin and level the surface with the back of a spoon. Bake for 3-4 hours or until a skewer inserted into the centre comes out clean. If the top of the cake starts to get too brown, cover with a sheet of baking parchment.
4. When the cake is cooked, remove it from the oven and leave to cool completely in the tin. Store the cake in an airtight tin, wrapped in greaseproof paper and foil for between two and three months. Feed the cake with brandy every 2-3 weeks until you are ready to decorate it.
5. Pass the jam through a sieve and warm it in a pan with 1 tbsp of water. Invert the cake onto a serving plate or board. Use a little of the marzipan to fill any gaps between the cake and the plate. Brush the jam all over the cake. Roll out the remaining marzipan and lift carefully onto the cake, easing it around the sides. Trim off any excess with a sharp knife.
6. Roll out the ready-to-roll icing to a 0.5cm/¼in thickness and cut out as many star shapes as you can, re-rolling the trimmings. Set aside on parchment paper to harden. Meanwhile, make up the royal icing according to the instructions on the packet. Spread the icing over the cake to cover it, then roughly peak it using a spatula. Arrange the stars on top and scatter over the silver balls. Leave the icing to harden, then dust the cake with icing sugar.

Marzipanned fruit cake by Good Food Magazine

Marzipanned fruit cake

Ingredients
This cake is a joy to make. Butter and sugar are beaten until fluffy, then eggs, citrus zest, fruits, flour, spices and ground almonds are beaten in. The mixture is baked until golden, then the cake wrapped and stored for decoration, fed from time to time with extra brandy.

100g/4oz crystallised pineapple
100g/4oz glacé cherries
50g/2oz crystallised ginger
175g/6oz candied peel, unchopped
200g/8oz sultanas
4 tbsp brandy or orange juice, plus extra brandy for feeding the cake once made
175g/6oz mixed shelled nuts such as brazils, almonds and hazelnuts
200g/8oz softened butter
200g/8oz golden caster sugar
4 eggs, beaten
grated zest and juice of 1 orange
200g/8oz plain flour
5g/1tsp ground cinnamon
100g/4oz ground almonds
you will need a deep 20cm/8in round cake tin

Method
1. Have ready a deep 20cm/8in round cake tin. Cut a double thickness strip of greaseproof paper: it should be 5cm/2in deeper than your cake tin and long enough to wrap round the tin with a slight overlap. Make a 2.5cm/1in crease along the long folded edge.
2. Cut out two rounds of greaseproof paper to fit the base of the tin (the easiest way to do this is to sit the tin on the double thickness paper and draw round with a pencil, then cut round the line).
3. Butter the base and sides of the tin and fit the long strip of paper around the inside. Put the rounds of paper in the base of the tin.
4. Pre-heat the oven to 150C/300F/Gas 2.
5. Chop the pineapple, quarter the cherries, chop the ginger and peel. Mix together all the fruit in a bowl and pour over the brandy or orange juice. Chop the nuts, but keep them separate.
6. In a large bowl, beat together the butter and sugar using a hand-held mixer or wooden spoon (about 3 minutes with a mixer or 5 minutes by hand) until light and fluffy.
7. Beat the eggs in a jug. Add to the creamed mixture a little at a time, beating after each addition. Do not worry if it curdles, this will not affect the cake.
8. Beat in the orange zest and juice, then add the soaked fruit and the liquid. Stir in the chopped nuts.
9. Set a sieve over the bowl. Tip the flour and cinnamon into the sieve and sift them into the bowl.
10. Tip in the ground almonds, then fold everything into the mixture using a large spoon or the mixer blades. There should be no traces of unmixed flour.
11. Spoon the cake mixture in to the prepared tin. Press down lightly and smooth the top with the back of a metal spoon.
12. Bake for 1 hour, then reduce to 140C/275F/Gas 1 and bake for 2-2½ hours until golden brown, firm to the touch and it has stopped singing (the hissing sound made during baking).
13. Feeding the cake with extra brandy after baking is a lovely old custom. Invert the cake when cold and make several holes in the base with a skewer. Spoon 30ml/2tbsp brandy over the holes so it soaks in. Re-wrap and feed at 1-2 weekly intervals until ready to ice.

Note: To marzipan a cake, level the top of the cake by cutting if necessary and put upside down on the cakeboard. Pierce the cake a few times with a cocktail stick and drizzle with brandy. Heat apricot jam until boiling and spread around the sides and top of the cake. Dust your work surface with icing sugar and knead the marzipan until pliable. Roll out and cover the cake. Smooth into position and trim and neaten the base.

Porter cake by Good Food Magazine

Porter cake

Ingredients
175g/6oz butter
450g/1lb mixed dried fruit
1 orange, grated zest and juice
175g/6oz light muscovado sugar
200ml/7fl oz porter, stout or Caffrey's
1 tsp bicarbonate of soda
3 eggs, beaten
300g/10oz plain flour
2 tsp mixed spice

For the topping:
2 tbsp flaked almonds
2 tbsp demerara sugar

Method
1. Preheat the oven to 150C/300F/Gas 2. Grease and line the base of a 20cm/8in round deep cake tin. Put the butter, dried fruit, orange zest and juice, sugar and porter in a large pan. Bring slowly to the boil, stirring until the butter has dissolved, then simmer for 15 minutes. Cool for 10 minutes, then stir in the bicarbonate of soda. The mixture will foam up, but don't worry this is just the bicarbonate doing its work.
2. Stir the eggs into the pan, then sift in the flour and spice and mix well. Pour into the prepared tin, smooth the top with the back of a spoon and sprinkle with flaked almonds and demerara sugar. Bake for 1¼-1½ hours until a skewer inserted in the centre of the cake comes out clean.
3. Cool in the tin for 15 minutes, then turn out, remove the paper and leave to cool completely on a wire rack. Ideally, return to the tin for a couple of days.

Carrot cake with white chocolate ice cream by Michael Caines

Carrot cake with white chocolate ice cream

Ingredients
For the cake:
450ml/14fl oz vegetable oil
400g/14oz plain flour
2 tsp bicarbonate soda
570g/1lb 4oz sugar
290g/10oz eggs
pinch of salt
12g/½oz cinnamon ground
530g/1lb 3oz carrots, peeled and grated
150g/5oz walnuts, chopped
For the topping:
200g/7oz cream cheese
150g/5oz sugar
100g/3½oz butter
For the white chocolate ice cream:
1 litre/1¾ pints milk
150ml/5fl oz sugar
10 egg yolks
400g/14oz white chocolate, melted on a bain-marie
55g/2oz milk powder
200ml/7fl oz double cream

Method
1. Mix all the cake ingredients in a food processor for 5 minutes. Pour into a cake tin 26cm/10½in diameter and bake at 160C/325F/Gas 3 for 45 minutes.
2. Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin before removing and placing it on a cooling rack.
3. For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft. Spread over the cake using a palette knife.
4. For the ice cream, cream together the egg yolks and the sugar until white and stiff.
5. In a saucepan combine the milk, milk powder and cream and bring to the boil. Pour some of the milk onto the creamed eggs and sugar, whisking continuously.
6. Return the mixture to the saucepan and over a medium heat cook out to 80C/175F. Pass through a sieve and then pour in the melted white chocolate. Turn in an ice cream machine. Remove and place into the freezer.
7. Serve each portion of cake with a scoop of the white chocolate ice cream.

Christmas pudding by Lesley Waters

Christmas pudding

Ingredients
55g/2oz unsalted butter
55g/2oz self-raising flour
55g/2oz caster sugar
1 egg
110g/4oz handful of mixed dried fruit
splash of milk
1 apple, cored and grated
For the butterscotch sauce
3 tbsp soft brown sugar
3 tbsp unsalted butter
3 tbsp double cream
½ tsp vanilla essence

Method
1. Cream the butter, flour, sugar and egg together in a food processor until combined.
2. Add the fruit mixture and a splash of milk and the grated apple and pulse briefly.
3. Grease a small oven-proof glass bowl and pour the sponge mixture in. Cover with cling film and then microwave on high for 4-6 minutes.
4. Meanwhile, heat the sugar in a pan with the butter, cream and vanilla for a few minutes, stirring occasionally to form a butterscotch sauce.
5. Turn the pudding out onto a serving plate and pour the sauce over to serve.

Fruit cake

Fruit cake

Ingredients
225g/8oz plain flour
1/4 tsp salt
1/2 tsp mixed spice
1/2 tsp ground cinnamon
200g/7oz butter
200g/7oz dark brown sugar
2 tbsp black treacle
1 tbsp marmalade
1/4tsp vanilla essence
4 eggs, lightly beaten
800g/1 3/4 lb mixed dried fruits
100g/3 1/2 oz chopped mixed peel
150g/5oz glace cherries, halved
100g/3 1/2 oz blanched almonds, chopped
brandy

To Decorate the Cake:
200g/7oz marzipan
1-2 tbsp apricot jam, warmed
Royal Icing
3 egg whites
600g/1lb 5oz icing sugar, sieved
11/2tsp liquid glycerine - optional
1 tbsp lemon juice

Method
1. Heat the oven to 150C/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.
2. Sieve the flour, salt, mixed spice and cinnamon into a bowl.
3. Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.
4. Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.
5. Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.
6. Turn the mixture into the prepared tin and make a slight hollow in the centre.
7. Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.
8. Remove from the oven and leave to cool in the tin for 15 minutes.
9. Turn out on to a wire rack and leave to cool.
10. Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbspof brandy. Let the brandy soak into the cake.
11. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up.
12. OPTIONAL: For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to ice and decorate your cake.

To Decorate the Cake:
1. Place the cake on a foil board or cake plate.
2. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft.
3. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.
4. Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake.
5. Cover the cake with a clean tea towel and then leave in a cool place for at least one day.
6. To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice.
7. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments.

Grandma's Christmas Cake

Grandma's Christmas Cake

Ingredients

12oz Currants
12ozs Golden raisins
8oz Raisins
8oz Brown sugar
8oz Butter or Margarine
10oz Flour
4oz Mixed peel
Glace cherries
1/2 Lemon - grated rind
Orange - grated rind
2 oz Chopped almonds
1-1/2 tsp Mixed spice
1 tbs Black treacle (Molasses)
Pinch salt
5 Eggs
Milk if required


Preparation Method


Cream together the butter and sugar, salt, mixed spice, treacle, add eggs one at a time. Stir in the fruit and flour in alternate batches until thoroughly mixed.

Use a metal pan about 10" wide x 5" or six inch high, one with a loose bottom is best. Line sides and bottom of pan with wax paper allowing the paper to extend up over the sides by an inch.

Put in round pan and bake at 325f for 1 hour and turn down to 300f and continue cooking for at least 2 hours and then check for doneness by inserting thin instrument until it comes out clean.

Nanna's Browns Christmas Cake

Nanna's Browns Christmas Cake


Ingredients

12 oz plain flour
1 tsp. cinnamon
1 tsp. mixed spice
½ tsp. salt
4 oz candied peel
4 oz cherries
2 lb. Dried fruit
4 oz blanched almonds
4 eggs
4 tbsp. sherry
Finely grated 1 lemon
8 oz margarine
8 oz sugar
1 tbsp. black treacle




Preparation Method

Sieve together all the dry ingredients.
Mix the peel, fruit, cherries, chopped almonds and lemon rind.
Whisk the eggs and sherry together.
Cream the margarine, sugar and black treacle until soft.
Add the flour and egg mixtures alternately to the margarine.
Stir in the fruit mixture.
Put into an 8-9 inch tin, lined with greaseproof paper round the sides and at the bottom. Tie a double band of brown paper round the outside of the rim, standing well up above the top of it.
Put in the middle of a hot oven. Bake for 31/4-31/2 hours at gas mark 3 for the first 11/2 hours, and then decrease to gas mark 2 for the remainder.