Christmas baking/cooking thread.

freshpopcorn

I'm not sure if there's one on the go here.
it's coming up to the time a lot will be starting to make Christmas cakes and puddings.(I know some have already)
So if you want to share this feel free to.
If you have any questions ask away.
Or if it's anything to do with Christmas baking/cooking in generally from savory to sweet.

Toto Wolfcastle

I’d highly recommend Nigella’s chilli jam. It’s great as gifts in little jars (Ikea has great ones) and delicious with Christmas leftovers in a sandwich or with a cheese board. Plus you can make it a month in advance so it’s out of the way before the madness.

https://www.nigella.com/recipes/chilli-jam

Amazingfun

lol, my mouth started watering for real looking at all her recipes. It's gonna be a long low-carb friendly road til Christmas

baby and crumble

Yep, I swear by pots of the chilli jam as little gifts. Also just for eating on cheese sandwiches, omg NOMS.

CheerLouth

I'm looking for a mincemeat recipe - someone gave me one last year and I can't find it Possibly from the Good Housekeeping mag?

Loughc

I'm looking for a good shortbread recipe, it's one of the first things I want to bake when I get into my new home.

CheerLouth

Oh shortbread would be awesome!

OUTDOORLASS

Every January, I aim to cook a Christmas Pud for the following year, but never get to it. I.m well able to bake, and make a couple of
Christmas Cakes every year. Any good Pudding recipe anybody could share plz....
And the fact that I.v put it on paper means I have to do it now.....LOL...

Jude13

I put up a recipe for Mulled wine last year. I use the same one every year. Make a suryup, add the wine slowly, never boiling to keep all the alcohol.

I got fortnum and mason mulled wine sachets, cost a bit, one year to speed things up. They were rank.

CheerLouth

OUTDOORLASS wrote: »

Every January, I aim to cook a Christmas Pud for the following year, but never get to it. I.m well able to bake, and make a couple of
Christmas Cakes every year. Any good Pudding recipe anybody could share plz....
And the fact that I.v put it on paper means I have to do it now.....LOL...

I'll look out mine when I get home

baby and crumble

I always use the BBC basic shortbread recipe: https://www.bbc.com/food/recipes/shortbread_1290.

Trick is to use really good quality UNSALTED butter. I've made variations with chocolate chips and using vanilla sugar too. Don't overwork the dough, and DEFINITELY chill it as long as you can before baking.

You have to make sure as well not to overbake. That's what turns shortbread really bitter.

Loughc

baby and crumble wrote: »

I always use the BBC basic shortbread recipe: https://www.bbc.com/food/recipes/shortbread_1290.

Trick is to use really good quality UNSALTED butter. I've made variations with chocolate chips and using vanilla sugar too. Don't overwork the dough, and DEFINITELY chill it as long as you can before baking.

You have to make sure as well not to overbake. That's what turns shortbread really bitter.

Ah lads... the pressure haha, thank you, the recipe is perfect.

OUTDOORLASS

OUTDOORLASS wrote: »

Every January, I aim to cook a Christmas Pud for the following year, but never get to it. I.m well able to bake, and make a couple of
Christmas Cakes every year. Any good Pudding recipe anybody could share plz....
And the fact that I.v put it on paper means I have to do it now.....LOL...

This is my mother’s recipe. I usually make it October bank holiday weekend. I soak fruit and nuts Friday night. Mix the rest of the ingredients in Saturday. Add in extra Guinness if needed Sunday and boil Monday.

4oz breadcrumbs
2oz flour
4oz sugar
1/2 teaspoon each salt and mixed spice.

2 eggs
4oz butter / melted
1/4 pint Guinness

8oz each sultanas and raisins
2oz each cherries, mixed peel and chopped almonds.
Juice and rind of an orange and lemon
One cooking apple grated.
1/2 glass whiskey or brandy

Mix fruit and nuts with whiskey and leave overnight
Mix in rest of ingredients and leave overnight
Add more Guinness if needed

Makes between 2 and 4 puddings, depending on what bowls you’ve got.

I cover with disk of greaseproof paper and tinfoil.

Boil for 3 to 4 hours. I store in fridge. They hold for up to a year.

Boil for an hour before serving with custard and cream.

CheerLouth

This is my pudding recipe - it's from an old Christmas recipe card from Stork from I'd say the early 80s.

6oz Self-Raising Flour
1 tsp mixed spice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
8 oz Breadcrumbs
12oz Dark Brown Sugar
1lb currants
8oz raisins
8oz Sultanas
4oz mixed peel
4oz glace cherries, halved, washed & dried
2oz chopped almonds
Zest of a lemon & orange
8oz margarine, melted and cooled slightly

Beaten together:
3 large eggs
2tbsps whiskey
1/2 pint Guinness

Sieve the flour and spices into a bowl. Add the breadcrumbs, sugar, fruit, nuts and zest. Mix well. Make a well in the centre and pour in the melted margarine the egg mix. Mix throuogly with a wooden spoon.
Cover and leave to stand overnight

Next day:
Stir well. Make Christmas wish. Pour into prepared bowls (I use 2pint pudding bowls), cover and steam for about 6 hours.

Wrap in greaseproof paper and tinfoil until you want to eat them

This gives me two decent puddings. I mix it in a basin - there are no baking bowls in my house big enough

OUTDOORLASS

CheerLough, I.d say that is the one my mam used to use. Stork !! I vividly remember the well thumbed booklet. Pressure def on
now to make a pud. thanks for the recipes.

Loughc

OUTDOORLASS wrote: »

CheerLough.

That’s an excellent power couple name. Hey CheerLouth, how you doing? :pac:

CheerLouth

OUTDOORLASS wrote: »

CheerLough, I.d say that is the one my mam used to use. Stork !! I vividly remember the well thumbed booklet. Pressure def on
now to make a pud. thanks for the recipes.

My mam still has it - it's red and I think it has a Christmas Cake recipe in it too

Loughc wrote: »

That’s an excellent power couple name. Hey CheerLouth, how you doing? :pac:

Awesome name, Loughc, but I fear you are too late

freshpopcorn

Old Stork and Odlums Christmas recipes!

CheerLouth

Awesome! It's the first one that mam has

cee_jay

Toto Wolfcastle wrote: »

I’d highly recommend Nigella’s chilli jam. It’s great as gifts in little jars (Ikea has great ones) and delicious with Christmas leftovers in a sandwich or with a cheese board. Plus you can make it a month in advance so it’s out of the way before the madness.

https://www.nigella.com/recipes/chilli-jam

You motivated me, and I made this chilli jam and her chutney yesterday. The whole house smelled of Christmas from the chutney. All the jars are now stacked in the larder cupboard.

Jude13

CheerLouth wrote: »

Awesome! It's the first one that mam has

Ditto. Our Christmas cake looked like the cover too. I was given the all important job of making it prickly.

DvB

Jude13 wrote: »

Ditto. Our Christmas cake looked like the cover too. I was given the all important job of making it prickly.

My god does that bring back memories... remember the icing being 'prickled' like that as well when my mum used to bake a christmas cake...

wow, just been hit with my first real wave of christmas nostalgia for the year!!

Brilliant!

Jude13

DvB its class isn't it. Tis the only season that does that to me. It used to be going on foriegn holidays, now they are as much a chore as a holiday.

Get over to the tinsel FM thread about the slade song, I was nearly welling up in the office singing it in my head with memories of the smell of dusty tinsel.

Loughc

Oh my god the smell of dusty tinsel. You could remember that scent so well even now.

DvB

Jude13 wrote: »

DvB its class isn't it. Tis the only season that does that to me. It used to be going on foriegn holidays, now they are as much a chore as a holiday.

Get over to the tinsel FM thread about the slade song, I was nearly welling up in the office singing it in my head with memories of the smell of dusty tinsel.

Already been over there & thanked every post by LoughC... that chap has a nasty habit of bringing back a load of great memories of christmas over the years:D

And you're spot on, christmas is the only thing that really brings back the nostalgia so strongly!!

Jude13

Smells are what really fire my memories, guess that's why I really like real trees. The smell of thick fresh snow brings back days when I would go out at all hours as a kid to the deserted suburban street with the orangey yellow street light glowing, then the crunch of the snow. aahhhh I want to be home for Christmas (most of the snow as a kid was not at Christmas)

Teyla Emmagan

Toto Wolfcastle wrote:

I’d highly recommend Nigella’s chilli jam. It’s great as gifts in little jars (Ikea has great ones)

That's gas, I just made a few dozen of Nigella's chilli jam, and all in IKEA's little kilner jars. Great minds!!

Teyla Emmagan

CheerLouth wrote:

I'm looking for a mincemeat recipe - someone gave me one last year and I can't find it Possibly from the Good Housekeeping mag?

I use the Ballymaloe one every year. It is also a great gift to give along with a print out of the instructions to make mincepies with a sheet of frozen pastry

If you can't find it I can post for you.

DvB

Teyla Emmagan wrote: »

I use the Ballymaloe one every year. It is also a great gift to give along with a print out of the instructions to make mincepies with a sheet of frozen pastry

If you can't find it I can post for you.

Please do!!!

Teyla Emmagan

DvB wrote: »

Please do!!!

Sin e, and it's very easy, that's the other good thing:

https://www.independent.ie/life/food-drink/recipes/ballymaloe-homemade-mincemeat-30739002.html

ace_irl

I'm going to be making the pudding this week! I've never made one before so it will be a bit of an experiment but I can't wait to try out some of the recipes here.

I'm going to be a bit controversial and also make a chocolate biscuit cake in a pudding dish and decorate it with fondant to look like a Christmas pudding. A lot of the family doesn't like actual pudding so that will keep them happy.

I'm going to head out to Ikea at the weekend and pick up some jars for some of that chili jam and homemade caramel as presents for people. I'm so excited now for all the food!

Teyla Emmagan

ace_irl wrote:

I'm going to be making the pudding this week! I've never made one before so it will be a bit of an experiment but I can't wait to try out some of the recipes here.

They're not hard to make but your arm will fall off from the stirring. Don't do what I did one year and double the recipe and stick it in the Kenwood anyway. The motor nearly burnt out.

ace_irl

Teyla Emmagan wrote: »

They're not hard to make but your arm will fall off from the stirring. Don't do what I did one year and double the recipe and stick it in the Kenwood anyway. The motor nearly burnt out.

Oh how do you find the Kenwood? I've had my eye on a kitchenaid but I just can't justify the expense unless I keep the baking up and it actually gets used. I bought the knock off version in Lidil the other week for €60, it's been such a help but it's not the best so I'm hopping to invest in a Kenwood or Kitchenaid in the Black Friday sale in Harvey Norman (if they are at a good price).

Teyla Emmagan

Teyla Emmagan wrote: »

They're not hard to make but your arm will fall off from the stirring. Don't do what I did one year and double the recipe and stick it in the Kenwood anyway. The motor nearly burnt out.

The secret is to mix in a big, wide shallow bowl or basin.

CheerLouth

Plus one for the basin! I have one solely for doing the puddings in! I've spent too many years trying to simultaneously fold in flour etc & stop the whole thing from overflowing. Basin is your only man!

Teyla Emmagan

Yeah no, I reverted to the basin. It is a god send for some things. Must go and see if I have any pudding bowls left. I have been giving them as presents the last few years. Bought about 15 nice red ones for Christmas gifts, think they may all be gone!

I love my Kenwood ace, it is one of the best things I ever bought. And they last forever.

washiskin

Just looking through Nigel Slater's The Christmas Chronicles at the moment.....he has a recipe for mascarpone mince pies. Can't wait to try them.

weetiepie

washiskin wrote: »

Just looking through Nigel Slater's The Christmas Chronicles at the moment.....he has a recipe for mascarpone mince pies. Can't wait to try them.

Me too!!fabulous book isn't it? I was so excited to begin reading it.

Jude13

I think I will do a Gluten Free pudding this year and get my folks to stir the ingredients when they are here. Anyone have any tips? I have never done a pudding.

https://www.jamieoliver.com/recipes/fruit-recipes/gluten-free-christmas-pudding/

Going to do this one.

I have purchased a new set of knives which should arrive soon. I am also looking at getting some new pots and pans. Anyone know of good brass/copper types?

Gangu

Toto Wolfcastle wrote: »

I’d highly recommend Nigella’s chilli jam. It’s great as gifts in little jars (Ikea has great ones) and delicious with Christmas leftovers in a sandwich or with a cheese board. Plus you can make it a month in advance so it’s out of the way before the madness.

https://www.nigella.com/recipes/chilli-jam

is it hard to buy the jam sugar in Ireland?

Teyla Emmagan

Gangu wrote: »

is it hard to buy the jam sugar in Ireland?

No, you get it in Tesco.

Teyla Emmagan

So I made this recently and it got absolutely rave reviews - probably the most successful jam/relish I've ever made. Even more popular than Nigella's, so I thought I would post the recipe. It's from an amazing book called 'The Modern Preserver'. It comes out looking more like a relish (i.e. like Ballymaloe) than a clear jam like Nigella's. Pro tip: get a pair of plastic gloves in the chemist and use them for deseeding the chillies, my fingers were burning for about 5 hours after making this.

Dr Ben’s Chilli Jam
From ‘The Modern Preserver’ by Kylee Newton

• 2 tablespoons olive oil
• 500g ripe plum or vine tomatoes
• 3 large garlic cloves
• Sea salt and fresh black pepper
• 50g fresh ginger
• 6 red bird’s eye chillies
• 1 tablespoon fish sauce
• 100ml red wine vinegar
• 200g light muscovado sugar
• ½ teaspoon Chinese five spice powder
Makes: 4 to 5 x 350ml jars

Method:
• Preheat the oven to 220/200 (fan), gas 7.
• Measure the olive oil into a roasting pan and heat in the hot oven until smoking
• Halve the tomatoes and toss them and the unpeeled garlic cloves in the hot oil. Season generously then roast for 20-25 minutes until caramelised.
• Remove the tomatoes and garlic from the oven and remove the skins from the garlic cloves.
• Peel and roughly chop the ginger, deseed and chop the chillies, then blend with the tomatoes, garlic and fish sauce in a blender or food processor until you have a rough paste
• In a heavy bottomed pan, mix the paste with the vinegar, sugar and five space and bring to the boil
• Simmer and reduce for about 30-40 minutes, stirring intermittently, then use the trail test to check when it is ready.
• Ladle into warm, sterilised jars and seal.
• Store in a cool, dark cupboard for at least 4 weeks to mature.
• Keeps for up to 6 months to a year unopened. Once opened refrigerate and eat within 4 months.

Posy

Making my Christmas cake today.:D

Teyla Emmagan

Jude13 wrote: »

I think I will do a Gluten Free pudding this year and get my folks to stir the ingredients when they are here. Anyone have any tips? I have never done a pudding.

https://www.jamieoliver.com/recipes/fruit-recipes/gluten-free-christmas-pudding/

That's a funny recipe for pudding. That's like one you would start Christmas Eve and cook from scratch on Christmas Day. I don't know what your house is like on Christmas day but a pudding steaming for 8 hours on Christmas day and taking up a precious cooker ring would not go down well in ours. The steaming is the worst part, the walls will be running in condensation from it and it takes a lot of babysitting to keep the water level right.

Normally you make a Christmas pudding in 3 parts:

1. Assemble the fruit and let macerate in booze overnight. All your neighbours will think you are alcoholics from the fumes coming out the front door.
2. The next day you put in your pudding bowl and steam for about 3 hours. This cooks it enough so that it will not go off until actually needed. Store it somewhere cool.
3. Steam it again for 3 hours on Christmas day.

There are other recipes for gluten free puddings around that would probably make your life a lot easier than that one.

CheerLouth

Posy wrote: »

Making my Christmas cake today.:D

I've never made a Christmas Cake - I get icing anxiety Maybe this year I might chance it.....

Day Lewin

The Stork All-in-one Light Christmas Cake is quick, easy, and damn near foolproof.
A little bland, but add some booze and walnuts and it perks right up.

Day Lewin

Starting to plan my Christmas biscuit campaign: I make hundreds - probably thousands - every year as gifts.

I've a basic library of six perfect recipes, to which I add new types now and again. No shortbread, by the way: I have yet to find a recipe for perfect shortbread. And I am very critical indeed of biscuit recipes.
They have to be fool-proof predictable results: not too hard to mix: have a good flavour and character; make plenty; and keep very well.

Hunting out the biscuit cutters: I need to order a penguin and a polar bear!

And by the way, if anyone has a superlative recipe for maple cookies or coconut cookies, I'm all attention :-)

CheerLouth

CheerLouth wrote: »

I've never made a Christmas Cake - I get icing anxiety Maybe this year I might chance it.....

Last year I didn’t bother icing the cake and I won’t be this year either! May not look as pretty, but what a waste throwing icing in the bin. No one likes it!

Loughc

Deleted User wrote: »

but what a waste throwing icing in the bin. No one likes it!

:eek::eek::eek:

That's the only bit I like haha.

Posy

The icing and decorating is the fun part though!

Teyla Emmagan

Day Lewin wrote:

And I am very critical indeed of biscuit recipes. They have to be fool-proof predictable results: not too hard to mix: have a good flavour and character; make plenty; and keep very well.

Ah go on, give us a recipe then. And the benefit of your experience!

How do you present them and for how long will they keep fresh?