Christmas Recipes

Presenting you recipes of some of the must-eat Christmas delicacies:

Christmas RecipesCandy Cane

Ingredients:

  • 2 cups sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1/4 teaspoon cream of tartar
  • 3/4 teaspoon peppermint extract
  • Red food coloring

Method:

  1. In a pan, cook sugar, corn syrup, water and cream of tartar to a very hard ball stage.
  2. Use candy thermometer to check if it’s reached the right temperature of 250 to 265 degrees Fahrenheit.
  3. Remove from heat and add peppermint. Divide into two parts and add red food coloring to one part and mix well.
  4. Pull pieces of each part to form ropes and twist red around the white to make candy canes.

Christmas pudding

Ingredients:

  • 1 & 1/2 cups plain flour
  • 1/2 cup self-rising flour
  • 375g raisins, roughly chopped
  • 375g sultanas
  • 250g currants
  • 200g dried apricots, roughly chopped
  • 150g pitted prunes, roughly chopped
  • 1/2 cup blackcurrant conserves
  • 3/4 cup brandy
  • 1/4 cup green ginger wine
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 1 tablespoon mixed spice
  • 4 eggs, at room temperature
  • 250g butter, melted, cooled
  • 1 cup brown sugar
  • 1 teaspoon bicarbonate of soda
  • Whipped Cream, to serve

Method:

  1. Put dried fruit, brandy, wine, conserve and spices in a bowl. Mix well. Cover and let the mixture stand for a few hours, preferably overnight.
  2. Grease a 10-cup capacity pudding basin with melted butter. Refrigerate for 15 minutes. Brush with butter again. Line the base of bowl with baking/butter paper.
  3. Whisk eggs and butter together. Add to fruit mixture with sugar. Sift flours and bicarbonate of soda over fruit mixture. Stir with a wooden spoon to mix. Pour into the prepared basin.
  4. Cut 1 large sheet of foil and 1 large sheet of baking paper. Lay paper over foil. Make a pleat in the centre. Place, paper-side down, over pudding. Secure with string.
  5. Place an upturned saucer into the base of a large, deep saucepan. Place basin onto saucer. Pour hot water into saucepan so it comes one-third of the way up the side of the basin. Cover with a tight-fitting lid. Bring to the boil. Reduce heat to low. Simmer for five hours. Remove pudding from water. Stand for 30 minutes. Turn onto a platter. Serve with cream. Alternatively, cool completely then store.

Eggnog

Ingredients:

  • 1 liter milk
  • 5 whole cloves
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 12 egg yolks
  • 300g caster sugar
  • 600ml light rum
  • 1 liter single cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg

Method:

  1. Combine milk, cloves, 1/2 teaspoon vanilla and cinnamon in a saucepan; heat over lowest setting for 5 minutes, then slowly bring to boil.
  2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan.
  3. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
  4. Stir in rum, cream, 2 teaspoons vanilla and nutmeg. Refrigerate overnight before serving.

Ginger Bread

Ingredients:

  • 150g unsalted butter, cubed
  • 1/2 cup (125ml) golden syrup
  • 1/2 cup (110g) firmly packed brown sugar
  • 1 teaspoon bicarbonate of soda
  • 3 cups (450g) plain flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1 egg, lightly whisked
  • Writing fudge and rainbow choc chips, to decorate

Method:

  1. Preheat oven to 180°C. Line 2 large oven trays with baking paper.
  2. Place butter, golden syrup and sugar in a medium saucepan over medium heat. Cook, stirring for 3 minutes or until sugar dissolves. Bring to boil. Remove from heat. Add bicarbonate of soda and stir to combine. Transfer to a large heatproof bowl. Set aside to cool.
  3. Sift flour, ginger, cinnamon, nutmeg, cloves and baking powder over butter mixture. Add the egg and stir until well mixed. Turn onto a lightly floured surface and gently knead until smooth. Divide dough into two portions. Shape each portion into a disc and cover with plastic wrap. Place in the fridge for 45 minutes or until firm.
  4. Roll one portion between 2 sheets of baking paper until 5mm thick. Using a 6-7cm Christmas pastry cutters, cut shapes from dough, re-rolling scraps. Place on the lined trays, 3cm apart, leaving space to allow spreading. Repeat with remaining gingerbread portion.
  5. Bake in preheated oven. Bake one tray at a time for 8 minutes or until just firm to touch. Remove from oven and set aside on trays for 5 minutes to cool before transferring to a wire rack to cool completely. Decorate gingerbread using writing fudge and rainbow chocolate chips if desired.