Christmas baking/cooking thread.

limnam · 08-11-2018 10:11pm

dudara wrote: »

I loathe shop bought marzipan

Is it because of the almond % been low?

[Deleted User] · 08-11-2018 10:36pm

limnam wrote: »

Is it because of the almond % been low?

For me it’s the over use of almond essence. I much prefer the homemade one with no almond essence. And I prefer the Royal icing. Though, both are wasted on my lot as I’m the only one that would eat the icing. I didn’t bother last year, but I like the tradition of icing and putting on decades old decorations!

dudara · 08-11-2018 11:29pm

limnam wrote: »

Is it because of the almond % been low?

It tastes artificial, nowhere as good as making marzipan from scratch. Ditto for shop-bought fondant icing. It’s like eating wallpaper paste with sugar mixed in.

Jude13 · 11-11-2018 6:06am

I made the baileys fudge on Thursday evening and its very wet, freaking delicious but very wet. The condensed milk had 395gms in it but I didn't think such little extra would have such a big effect.

now online · 17-11-2018 9:38am

For those of you yet to make you're Christmas puddings, I stream mine overnight in the oven.

Method:

Wrap your puddings firstly in cling film, ( lid on pudding bowl )
Wrap it again in tin foil.
Boil the kettle
Preheat oven
Stand your puddings in your deep oven tray
Half fill tray with boiling water.
Seal the tray completely with tin foil.

When I take up the puddings the water is still in the tray because it's comepletely sealed.
Perfect no fuss pudding!

pleasant Co. · 17-11-2018 9:41am

now online wrote: »

For those of you yet to make you're Christmas puddings, I stream mine overnight in the oven.

Method:

Wrap your puddings firstly in cling film, ( lid on pudding bowl )
Wrap it again in tin foil.
Boil the kettle
Preheat oven
Stand your puddings in your deep oven tray
Half fill tray with boiling water.
Seal the tray completely with tin foil.

When I take up the puddings the water is still in the tray because it's comepletely sealed.
Perfect no fuss pudding!

To what temp?

now online · 17-11-2018 9:45am

pleasant Co. wrote: »

To what temp?

140 conventional oven sorry!

[Deleted User] · 17-11-2018 10:01am

now online wrote: »

For those of you yet to make you're Christmas puddings, I stream mine overnight in the oven.

Method:

Wrap your puddings firstly in cling film, ( lid on pudding bowl )
Wrap it again in tin foil.
Boil the kettle
Preheat oven
Stand your puddings in your deep oven tray
Half fill tray with boiling water.
Seal the tray completely with tin foil.

When I take up the puddings the water is still in the tray because it's comepletely sealed.
Perfect no fuss pudding!

I tried this but found it difficult and a bit dangerous. I’m not a spring chicken any more and suffer from arthritis. To seal the tray properly you’ve got to do it on worktop and then lift into the oven.

pleasant Co. · 17-11-2018 10:12am

now online wrote: »

140 conventional oven sorry!

Thank you kindly

now online · 17-11-2018 10:35am

[Deleted User] wrote: »

I tried this but found it difficult and a bit dangerous. I’m not a spring chicken any more and suffer from arthritis. To seal the tray properly you’ve got to do it on worktop and then lift into the oven.

Yes you do, it's cumbersome but I still do it!

[Deleted User] · 17-11-2018 10:37am

now online wrote: »

Yes you do, it's cumbersome but I still do it!

Ah, to be young and fit! As Peig once said “I am an old woman now, with one foot in the grave and the other on its edge”

OUTDOORLASS · 17-11-2018 11:59am

I saw Catherine Lyden, Odlums Queen of Baking, so the oven method of pudding cooking on
TV3 last Weds.....It looked easy, but you would have a fairly heavy and hot load going into
oven. Still to make mine... We were in my sisters during the week, and we were discussing favourite things to eat. My other half said it was Christmas Pudding, to which my sister said,
and your wife does.nt even make you one. Shame on me...LOL.....
I have a mix for 2 cakes marinading nicely... I.m going to line the tin over the weekend, and
when I have half an hour to spare I.l throw it together next week and get them done. One each day. Looking forward to the nice smell in the house.

Icsics · 17-11-2018 8:56pm

OUTDOORLASS wrote: »

I saw Catherine Lyden, Odlums Queen of Baking, so the oven method of pudding cooking on
TV3 last Weds.....It looked easy, but you would have a fairly heavy and hot load going into
oven. Still to make mine... We were in my sisters during the week, and we were discussing favourite things to eat. My other half said it was Christmas Pudding, to which my sister said,
and your wife does.nt even make you one. Shame on me...LOL.....
I have a mix for 2 cakes marinading nicely... I.m going to line the tin over the weekend, and
when I have half an hour to spare I.l throw it together next week and get them done. One each day. Looking forward to the nice smell in the house.

Am a novice to Christmas cake baking, so looking for tips! How long & what do u marinade (dried fruit?) in ? Thanks

[Deleted User] · 17-11-2018 9:17pm

Icsics wrote: »

Am a novice to Christmas cake baking, so looking for tips! How long & what do u marinade (dried fruit?) in ? Thanks

I use juice and rind of an orange and lemon plus a glass of whiskey.

Icsics · 17-11-2018 10:24pm

[Deleted User] wrote: »

I use juice and rind of an orange and lemon plus a glass of whiskey.

Thanks Maryanne, for how long?

[Deleted User] · 17-11-2018 10:41pm

Icsics wrote: »

Thanks Maryanne, for how long?

Anything from a few hours to a few days. If it’s days, leave in fridge. The smell in the house will be amazing.

Posy · 18-11-2018 3:47pm

I leave my Christmas cake fruit soak overnight in an airtight container in whiskey, golden syrup, the juice and rind of an orange and a lemon, a grated apple and nutmeg, cinnamon and mixed spice. It smells fabulous the next morning!

[Deleted User] · 18-11-2018 6:31pm

Posy wrote: »

I leave my Christmas cake fruit soak overnight in an airtight container in whiskey, golden syrup, the juice and rind of an orange and a lemon, a grated apple and nutmeg, cinnamon and mixed spice. It smells fabulous the next morning!

I swear I can smell this just from reading it!! Mmmmmmm smells like Christmas!!!

Jude13 · 19-11-2018 7:48am

We made the Jamie Oliver mulled wine at the weekend whilst decorating. I had to double up on some ingredient as they were not achieving the right flavour, a year in the press will do that I think.

OUTDOORLASS · 19-11-2018 10:17am

I do what I suppose you.r not supposed to do. I put the fruit, rind/juice of orange and lemon, grated cooking apple, spices,
and plenty of whiskey into a bowl and mix well. I.v left them in bowl for up to a week, until I.v half an hour to put together.
I.v always thought, that with the booze in the mix it wont go off..... The smell from the bowl is now amazing and the fruit
is gloriously plumped and juicy now. Aim to bake tomorrow.

OUTDOORLASS · 20-11-2018 9:04pm

Baked one of my Christmas cakes today....the smell is just devine in the house. Plan to do the 2nd one tomorrow.

melsmum · 28-11-2018 9:20am

now online wrote: »

For those of you yet to make you're Christmas puddings, I stream mine overnight in the oven.

Method:

Wrap your puddings firstly in cling film, ( lid on pudding bowl )
Wrap it again in tin foil.
Boil the kettle
Preheat oven
Stand your puddings in your deep oven tray
Half fill tray with boiling water.
Seal the tray completely with tin foil.

When I take up the puddings the water is still in the tray because it's comepletely sealed.
Perfect no fuss pudding!

I'm late to the Christmas baking party!
I've always done Christmas puddings in a slow cooker! You prepare them the same as if you were going to boil them on the cooker, cover in greaseproof and foil, pre heat the slow cooker, put the pudding in and fill the cooker with boiling water to about 2/3 of the way up the pudding bowl. Cook it on high. You might have to top up the water once during cooking, so keep an eye on it when it's been going for a few hours.

[Deleted User] · 28-11-2018 10:20am

melsmum wrote: »

I'm late to the Christmas baking party!
I've always done Christmas puddings in a slow cooker! You prepare them the same as if you were going to boil them on the cooker, cover in greaseproof and foil, pre heat the slow cooker, put the pudding in and fill the cooker with boiling water to about 2/3 of the way up the pudding bowl. Cook it on high. You might have to top up the water once during cooking, so keep an eye on it when it's been going for a few hours.

I’ve actually done this but cooked on low. No need to top up and perfectly cooked pub after 8 hours.

now online · 28-11-2018 10:30am

4oz flour
4oz brown sugar
2oz ground almonds
12oz breadcrumbs
8oz cherries
4oz mixed peel
1 bag sultanaa
1 bag curr
1 bag raisins
2 tsp mixed spices
2 tsp nutmeg
2 tsp cinnamon
peel of an orange
pinch of salt
chopped apple and carrot (optional)
5 eggs
1/2 pint stout
1/2 glass whiskey/brandy
227g marg melted and cooled
juice of an orange

method
mix all wet ingredients together
mix all dry ingredients
combine both
makes 2x2 pint pudding or 1 large

cover with grease proof paper
wrap in tinfoil
place in oven dish
boil water and fill 3/4 ways up oven dish
cover whole oven tray in tinfoil effectively trapping in the boiling water (steaming)
place in bottom tray of your oven
cook for 7 hours gas 2 140 conventional for 7 hours (overnight)

This is what I'm doing for the last 15 years, I never leave the fruit to soak and it's the tastiest moistest pudding!
I'd love if someone would try this method and let me know what they think?

CheerLouth · 28-11-2018 10:46am

now online wrote: »

4oz flour
4oz brown sugar
2oz ground almonds
12oz breadcrumbs
8oz cherries
4oz mixed peel
1 bag sultanaa
1 bag curr
1 bag raisins
2 tsp mixed spices
2 tsp nutmeg
2 tsp cinnamon
peel of an orange
pinch of salt
chopped apple and carrot (optional)
5 eggs
1/2 pint stout
1/2 glass whiskey/brandy
227g marg melted and cooled
juice of an orange

method
mix all wet ingredients together
mix all dry ingredients
combine both
makes 2x2 pint pudding or 1 large

cover with grease proof paper
wrap in tinfoil
place in oven dish
boil water and fill 3/4 ways up oven dish
cover whole oven tray in tinfoil effectively trapping in the boiling water (steaming)
place in bottom tray of your oven
cook for 7 hours gas 2 140 conventional for 7 hours (overnight)

This is what I'm doing for the last 15 years, I never leave the fruit to soak and it's the tastiest moistest pudding!
I'd love if someone would try this method and let me know what they think?

What is curr? I've never heard of it!

[Deleted User] · 28-11-2018 10:50am

CheerLouth wrote: »

What is curr? I've never heard of it!

I’d imagine currants. I never use them. Too gritty for my liking. There’s a lot of spices in that recipe and no almonds.

now online · 28-11-2018 10:56am

[Deleted User] wrote: »

I’d imagine currants. I never use them. Too gritty for my liking. There’s a lot of spices in that recipe and no almonds.

Yes , it should read currants!
There is almonds 2oz of ground.
I sometimes substitute the currants for mixed fruit.

Just putting it out there in case anyone wanted a recipe. ( originally odlums from way back)

CheerLouth · 28-11-2018 10:56am

Oh yeah, that would make sense lol

Loughc · 07-12-2018 8:55pm

Just leaving this here

http://irishbakingadventures.com/mini-baileys-chocolate-cheesecakes/

ChewChew · 08-12-2018 12:29pm

Those cheese cakes look amazing!!!

I'm making all my puddings this weekend (so late, I know!) And it's the first time I've attempted a gluten free one so fingers crossed it turns out well.

Christmas baking/cooking thread.

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