Christmas Cake/Pudding/Ham bake/steam/roast-a-long 2023 edition
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Yay! Love this threaddavyK wrote:Stir up Sunday is the 21st Nov this year. Doing a pudding and a cake. Get your bowls out peeps!
Come with g if you want to live... -
It's just under 3 weeks away but given some recipes require ingredients soaked for a week in sherry it's best to start thinking about it now to get the ingredients in.Holding the wrong end of the stick since 2009. -
Fingers crossed I'll be able to taste the food this Christmas. Covid last year = no taste or smell from Xmas until February.PSN : time_on_my_hands
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Holding the wrong end of the stick since 2009. -
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So then. Shopping List. Compiled from recipe for pudding and cake.
Pudding is the Good Housekeeping recipe with pecan and cherry topping
Cake is a la James Martin
Ingredient Pudding Cake
Glace cherries 160 0 160g
Cherries 165 165 330g
Raisins 165 165 330g
Sultanas 150 165 315g
Currants 0 165 165g
Cranberries 0 165 165g
Prunes 50 165 215g
Apricots 50 0 50g
Mixed Peel 50 0 50g
Orange Juice 0.5 1 1.5 oranges
Orange Zest 0.5 1
Sherry 50 0 50ml
Butter 40 250 290g
Pecans 0 75 75g
Dark Muscavado Sugar 100 0 100g
Single Cream 25 0 25ml
Breadcrumbs 50 0 50g
Plain flour 50 175 225g
Ground Cinnamon 1 1 2tsp
Mixed Spice 1 2 3tsp
Egg 1med 4large 5
Golden Syrup 50 0 50g
Light Brown Soft Sugar 0 200 200g
Ground Almond 0 100 100g
Ground Cloves 0 0.25 0.25tsp
Flaked Almond 0 100 100g
Vanilla Extract 0 1 1tsp
Baking Powder 0 0.5 0.5tspHolding the wrong end of the stick since 2009. -
Well now.Come with g if you want to live...
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I love the 0.5 tsp baking powder sitting proud atop a tonne of fruit -
Fuck I wish I wasn't the only one in our house that can eat what I like. Would love to make one of these but I'd have to eat it all myself.
Hmm... -
Post half to your secret Santa. Eat the other half.
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I can't eat what I like. Far from it. But fuck it. The in-laws will make a big dent in it anyhow.
Holding the wrong end of the stick since 2009. -
My Christmas cake’s ready to go in. This is getting seven hours (ish) of slow baking.
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Square. Nice. You going @Dubs style with nut topping?Holding the wrong end of the stick since 2009.
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I have many weeks to decide, but I’m leaning towards shop-bought marzipan and home-made royal icing. Traditional. Layers of jam to stick them down. This is my first time making Christmas cake so I’m going the obvious route.
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Hard to beat the old marzipan and icing. I've always bought both.
I imagine marzipan would be such a hassle to make. Icing would be more feasible. Might try that this year.Holding the wrong end of the stick since 2009. -
This seems to have worked. Seven hours. Who knew?
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Made the first batch of mincers yesterday and they were a fucking delight. I put orange rind in the pastry and then use the juice of said orange to pull all the dry materials together, and frankly, this should be the way for all pastry.
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Looking good @poprock. It still amazes me that a dish of gloop turns into a block of deliciousness after the application of heat.Holding the wrong end of the stick since 2009.
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Baking is basically witchcraft.
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yourfavouriteuncle wrote:Made the first batch of mincers yesterday and they were a fucking delight. I put orange rind in the pastry and then use the juice of said orange to pull all the dry materials together, and frankly, this should be the way for all pastry.
That sounds fabulous, by the way. All mince pies should get a hit of citrus. -
Seconded.Holding the wrong end of the stick since 2009.
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Thanks for the tip for the mince pie pastry. It's the one time I make my own pastry - flour, butter and cream cheese. Orange zest sounds good.
Here's the recipe I'll be following for the pud. The first measure is for the full-size pudding, second is the measure I use for a smaller one (that still gives about 3 helpings).
(110g) SR Flour (36g)
pinch salt
1 tsp mixed spice, a good 1/2 tsp grated nutmeg.
(110g) fresh white breadcrumbs (36g)
(175g) suet (58g)
(225g) currants (75g)
(225g) sultanas (75g)
(450g) raisins (150g)
(50g) glace cherries quartered
1 large cooking apple (1/3)
(50g) flaked almonds (17g)
(50g) demerara sugar (17g)
(50g) chopped candied peel (17g)
Juice of an orange
3 eggs (1)
2 tblsp brandy (1tbs)
1/4 pint stout (1/12)
Or your choice liqueur.PSN : time_on_my_hands -
Haven't been across the door since I've got the COVID. Will get out on Thursday though.
Using this recipe for Christmas Pudding which has a splendid pecan and cherry crown. Goes down really well and only needs an overnight soak for fruit.
https://www.goodhousekeeping.com/uk/food/recipes/a535677/gh-christmas-pudding-2012/
Will be doing it all this weekend.Holding the wrong end of the stick since 2009. -
Just back from the shops. Freedom is a sweet thing.
Here's the recipe I'm using. Going to do the cake today.
https://www.bbcgoodfood.com/recipes/make-mature-christmas-cakeHolding the wrong end of the stick since 2009. -
Baked and given its first feed of Brandy. Cling film goes on when it's cooled.
Holding the wrong end of the stick since 2009. -
That looks like a good day’s work.
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There's dried cherries and prunes in amongst the usual dried fruit selection. The prunes are great themselves out of the packet. I discovered today that dried cherries aren't cheap. Opted for Hennessy Brandy this year. Have taken the easy route and bought pre-rolled marzipan and icing.Holding the wrong end of the stick since 2009.
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Pudding on Sunday then.Holding the wrong end of the stick since 2009.
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Hmmm. You might be on to something buying the marzipan etc now instead of later. I can see it being the sort of thing shops run short of this year.
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Looking good Davy!Come with g if you want to live...
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