Gifts from the kitchen

FLORENTINE BUTTER

This butter is delicious spread on toast, scones and crumpets or served with Christmas pudding in place of brandy butter. Makes 250ml

100g butter, softened

80ml castor sugar

60ml brown sugar

30ml brandy

100g dark chocolate, melted

25ml sunflower seeds

25ml candied mixed peel

50ml dried cranberries or sultanas

30g glace cherries, roughly chopped

25g flaked almonds, toasted

Cream the butter and sugars together until smooth.

Add the brandy, then fold in the melted chocolate and mix until smooth. Fold in the remaining ingredients.

Spoon into a glass jar and seal.

FIG AND ALMOND BALLS

These fig balls are delicious served with cheese and crackers. Makes 6 balls

100g whole almonds, toasted

500g pack of dried whole figs, hard stalk and centre of base removed

100g dried apricots, chopped into small pieces

50g dried cranberries

30ml brandy

15ml honey

5ml ground cinnamon

100g sesame seeds, toasted

Place the almonds in a food processor and process until most are finely chopped, then tip into a large bowl.

Chop the figs in the processor until they form a sticky paste. Add to the almonds and then, using your hands, mix together. Add the dried fruit, brandy, honey and cinnamon.

Divide the mixture into six and roll into balls. Tip the sesame seeds onto a plate, and then roll the balls in them until covered. Allow to dry for a couple of hours before packaging.

BRAZIL NUTS AND ALMOND BRITTLE

100g Brazil nuts, coarsely chopped

100g slivered almonds

375g castor sugar

50g butter

Spread the Brazil nuts and almonds over separate baking trays. Bake at '176C for 5-10 minutes or until toasted. Set aside to cool.

Put the sugar in a non-stick frying pan over medium heat and cook, stirring, for about 5 minutes or until sugar dissolves and mixture is golden brown. Remove from heat.

Add the Brazil nuts, almonds and butter and stir to coat. Pour into a greased Swiss roll pan and set aside for 20 minutes to set.

Break into large shards and package.

Note: Use any combination of nuts for a variation.

RASPBERRY AND ROSEWATER CORDIAL

Makes about 500ml

375ml castor sugar

25ml lime or lemon juice

375ml water

250g frozen raspberries

8-10 drops rosewater

Put the sugar, lemon juice and water in a saucepan and stir over a medium heat until the sugar has dissolved.

Add the raspberries and simmer uncovered for 8-10 minutes. Remove from heat and add the rosewater.

Allow to cool.

Process in a blender until smooth and then press through a sieve to remove the pips. Pour into glass bottles.

Serve diluted 1:3 with water or lemonade and plenty of ice.

CHRISTMAS PUDDING

This is my favourite recipe which I got from the late Isabel Jones.

Makes 6-8 small or 2 large puddings.

600g raisins

400g sultanas

300g currants

125g mixed peel

50g nibbed almonds

Àg fresh white breadcrumbs

250g shredded Atora suet

60ml orange marmalade

2 large lemons

430ml flour

pinch of salt

10ml ground nutmeg

10ml ground cinnamon

330ml (1can) milk stout

3 jumbo eggs

Combine fruit, almonds, breadcrumbs and suet and mix well. Add the marmalade and grated rind and juice of the lemons.

Sift the flour and spices and add to the mixture.

Beat the stout with the eggs and add to form a moist but not sloppy mixture.

Prepare the bowls:

Grease 2 large or 8 small ovenproof bowls with butter or spray, and line the base with greaseproof baking paper.

Divide the fruit mixture among the bowls.

If using large bowls, put circles of buttered baking paper straight on top of the mixture.

Then take a double sheet of baking paper and fold a pleat in the middle. (This pleat will expand during steaming, allowing the pudding to rise slightly without bursting the paper.)

Cover top of the bowl with this paper, securing it with string around the top of the bowl. (You could use an elastic band to hold the paper while you tie the string).

Place the two puddings in a large saucepan on an upturned saucer and add water to come three-quarters up the side of the bowl. Steam for 5-6 hours, adding water as required.

To steam the 8 smaller puddings, place them in a large oven roasting pan. Fill pan with water halfway up the bowls.

Cover the whole pan with foil, securing tightly to form a seal.

Place in the oven at 160176C and cook for 3-4 hours, checking the level of the water after 3 hours and replenishing if necessary.

Cool puddings in the bowls before removing.

TO SERVE:

Warm in microwave for 10-15 minutes, depending on the size, on a medium setting or steam for 1 hour in a saucepan.

The longer you steam the puddings the darker they become.

Atora suet is a vegetable suet and can be found in the baking section of supermarkets.

• This article was originally published on page 15 of The Star on December 03, 2009

Source : Babynet