Christmas and New Year 2011
A recent poll on a well known baking brand’s Facebook page has revealed that many children do not like traditional Christmas desserts like Christmas cake and Christmas pudding.
With that in mind, we’ve put together some sweet treats that the kids will definitely want to eat!
Popping candy magical Christmas pud
Light and fruity with a spicy aroma and just a little bit of Christmas magic (a sponge that ‘sparkles’ and pops as you eat it!), this is the perfect antidote to stodgy Christmas pudding. Your kids will love you for it!
150g soft butter/margarine – plus extra to grease
150g self-raising flour
one tsp ground cinnamon
150g Tate and Lyle Fairtrade caster sugar
two medium eggs – at room temp – lightly whisked
two tbsp milk
three tbsp Lyle’s Golden Syrup
edible golden lustre powder – available online or in cake craft/sugar craft shops
one to three packs of popping candy
You’ll need a pudding basin with a capacity of approx one litre capacity
1.Thoroughly and generously grease the inside of your pudding basin and set aside. In another bowl combine the flour and cinnamon and give it a quick whisk (another time-saving exercise for you – it saves sifting).
2.In a large mixing bowl combine the sugar and butter/margarine until soft and fluffy. I find metal spoons easiest for this. Add a tablespoon of the flour mix and the eggs and stir to combine.
3.Add half of the rest of the flour mix and the two tbsp milk. Gently stir to combine and fold in the flour.
4.Add the last half of the flour mix and the blueberries. Again, gently stir to combine.
5.Pour it all into the pudding basin, levelling off the top with the back of a spoon. Cover tightly with microwavable cling film and prick twice with a fork.
6.Set on high for five minutes. Then set to medium high for a further seven minutes. Let the pudding sit in the microwave for one to two minutes after this before removing with gloves. Note timings are for a 700w/category D microwave, if your microwave has a different wattage/category you may need to adjust the times.
7.While the pudding is cooking combine the golden syrup and gold lustre powder in a small bowl. Set aside.
8.Once you’ve carefully removed the pudding with oven gloves, take off the cling film (be aware of hot steam!) Place an upside down serving plate on top and then – carefully – turn the plate over (still holding the basin in place) so the pudding should slip out of the basin in good shape.
9.Cover with the golden syrup and then very quickly sprinkle over the popping candy – some of it may pop off the dish – be careful!
10.Serve with custard or ice cream.
Recipe courtesy of Fiona Faulkner. Dave King for photography.
Christmas Ice Cream Bombe
The alternative Christmas pudding – makes a stunning centre piece, this dessert has the definite wow factor!
200g dried fruit (sultanas, sour cherries, cranberries, blueberries)
six tbsp brandy or dark rum (optional)
two tbsp dark brown sugar
350ml double cream
300g Rachel’s Greek Style Bio Live Natural Yogurt
100g Rachel’s Low Fat Vanilla Bio Live Yogurt
200g frozen berries (raspberries or mixed summer)
200g cranberries, fresh or frozen
100g caster sugar
one tbsp cornflour
two tbsp water
1.Soak the dried fruit with the brandy and dark brown sugar and leave overnight. If you are short of time microwave the fruit on high for two to three minutes
2.Line a two litre pudding basin with cling film with enough overhang to cover the top of the pudding.
3.Whip the cream and yogurts to soft peaks, add the frozen berries and stir.
4.Add the soaked fruit, mix well.
5.Spoon into the pudding basin, push the mixture down and level off the surface. Ensure the cling film covers the top.
6.Place in the freezer overnight or at least for half a day.
7.Before serving remove from freezer and allow to thaw a little at room temperature. Invert the basin onto a serving plate and tip over to release. You may find a palate knife useful to ease out the edges.
8.Tip: you can decant by dipping the basin in a larger bowl of warm water, hold for 30 seconds and release.
9.To make the sauce place the cranberries and caster sugar in a sauce pan and gently heat until all the sugar has dissolved.
10.Make a paste with the cornflour and water and gradually add this to the cranberries and sugar. Allow to thicken and then remove from the heat.
11.Pour the sauce over the bombe before serving and allow to trickle down.