Christmas Baking

Shabby Christmas

Here are some of my favourite Christmas recipes…

Christmas Cake

Chocolate Orange Cupcakes

Mince Pies

Last Minute Chocolate Christmas Cake

Cranberry Jelly with Port and Orange

Beetroot and Orange Chutney

Port and Orange Jelly

Apple, Orange and Cinnamon Jelly

Fruity Christmas Crumble

Cranberry and Rhubarb Crumble Tart

Last Minute Edible Christmas Gifts

More recipes…..

Fruity Christmas Pudding

(Makes 2 Christmas Puddings)
100g Raisins
100g Sultanas
100g Dried Cranberries
100g Dried Chopped Dates
50g Dried Chopped Mango
50g Dried Chopped Apricots

Zest 1 Lemon
Zest 1 Orange
2 Medium Eggs
1 Tablespoon Black Treacle
1 Tablespoon Orange Marmalade
50g Plain Flour
100g Vegetable Suet
100g Malted Breadcrumbs
2 Tablespoons Dark Rum

75g Soft Light Brown Sugar
1 Large Cooking Apple, Grated
½ Teaspoon Ground Nutmeg
½ Teaspoon Ground Mixed Spice
½ Teaspoon Ground Ginger

Mix all the ingredients together well and leave for 24 hours. Then stir again and divide the mixture between 2 x 1 litre pudding basins. Seal the tops – I cover the top with a circle of greaseproof paper then put on a lid or seal with silver foil. The pudding will need about 8 hours steaming – I steam for about 6 hours then store the pudding, steaming for the last 2 hours on Christmas day before serving.

Edge 2

Fruity Mincemeat

(This will make 6 jars of mincemeat – a lot, so reduce the amount if you aren’t likely to make 100 mince pies like me!)
2 Medium or 3 Small Eating Apples
Zest and Juice 1 Lemon
Zest and Juice 2 Oranges
400g Sultanas

400g Raisins
500g Mixed Dried Fruit – Chopped Apricots/ Chopped Dates/ Chopped Cranberries
4 Tablespoons Orange Marmalade
4 Tablespoons Dark Rum
200g Shredded Vegetable Suet
3 Teaspoons Ground Mixed Spice
1 Teaspoon Ground Nutmeg
225g Soft Brown Sugar
225g Demerara Sugar
Mix all the ingredients well and leave for 24 hours. Then put the mixture into sterilised jars and store in a cool, dark place. If unopened the mincemeat will last for at least three months and tastes better when kept for a while. Once a jar is opened it should be stored in the fridge and used within a few days. The mixture doesn’t need any pre-cooking before putting into pastry cases to make mince pies. It will be cooked when your pastry is golden brown (Short Crust Pastry or Puff Pastry is good for mince pies).



3 thoughts on “Christmas Baking

  1. Pingback: Baking with a Luxury Food Hamper | Blissfully Scrumptious

  2. Pingback: Great British Bake Off Advanced Dough | Blissfully Scrumptious

  3. Pingback: Fruity Christmas Crumble | Blissfully Scrumptious

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