Steamed Christmas Pudding

Pudding1080-1080px

Pudding1080-540px


Print Recipe


Steamed Christmas Pudding

Course Dessert

Prep Time 1.5 Hours
Cook Time 4 Hours

Servings
Servings


Ingredients

Course Dessert

Prep Time 1.5 Hours
Cook Time 4 Hours

Servings
Servings


Ingredients


Instructions
  1. In a large bowl, mix together chopped dried fruits, citrus peel, orange zest and juice, milk and brandy/whiskey and set aside. In a separate bowl, mix together the flour, cinnamon, nutmeg and a pinch of salt. Melt the butter in the microwave or on the stove and let cool slightly. Pour butter over the dried fruit mixture and add the breadcrumbs, eggs, brown sugar and the flour mixture, mix to combine.

  2. Grease the inside of your Tuffsteel 2lt Pudding Steamer and pour in the mixture. Place the lid onto the pudding steamer, align the circles and turn to lock. Place filled pudding steamer into a large stockpot and fill the stockpot halfway with boiling water (ensure that water level does not reach opening of pudding steamer). Place a lid onto the stockpot and simmer on low for 4 hours or until a skewer inserted into the centre of the pudding comes out clean.

  3. Once cooked, lift the pudding steamer out of the stockpot by the handle located on the lid (wear oven mitts to protect your hands). To serve, unfasten the lid of your pudding steamer and carefully turn the pudding out onto a serving plate. Top pudding with custard, icing sugar, brandy butter or ice cream.


Share this Recipe

Zesty Mince Pies with Cranberry & Thyme

Mincepies1080x1080

Mincepies540x1080

Circle

 

Print Recipe
Zesty Mince Pies with Cranberry & Thyme
Course Dessert
Prep Time 30 Minutes
Cook Time 1 Hour
Passive Time 45 Minutes
Servings
Pies
Course Dessert
Prep Time 30 Minutes
Cook Time 1 Hour
Passive Time 45 Minutes
Servings
Pies
Instructions
  1. Peel the apples and oranges and dice into 1cm cubes.
  2. Combine apples and oranges into a saucepan with orange juice and zest, dried cranberries, honey, cinnamon and thyme. Heat the pan gently for 25 minutes until the fruit is soft. Once it’s ready, set aside and let cool.
  3. In a bowl, sift the flour and salt together. Add the butter and rub into the flour until it forms a bread crumb texture.
  4. Combine the sugar, grated zest and orange juice and mix until the dough comes together. Fold the dough into a ball and cover with cling wrap. Store the dough in the fridge for 30 minutes.
  5. Preheat fan forced oven at 180C°.
  6. Roll out the dough to about 2mm in thickness and with a round cookie cutter, cut the bases out of the mixture and place them in an oiled muffin tin, gently pressing the bottoms down. Add a tbsp of fruit mince in each casing.
  7. Cut out the tops of the mince pies – the dough can be a little thinner for this, and you can be creative with shapes and patterns. Place on top of the fillings.
  8. Bake pies for 30-35 minutes or until the pastry has browned beautifully.
  9. Let mince pies cool in the muffin pan for at least 15 minutes before removing. Dust with icing sugar and serve!
Share this Recipe

Pavlova with Grilled Nectacots, Thyme & Orange Syrup

Pavlova_1080x1080

Pavlova_1080x540jpg

Circle

 

Print Recipe
Pavlova with Grilled Nectacots, Thyme & Orange Syrup
Course Christmas, Dessert
Prep Time 30 Minutes
Cook Time 20 Minutes
Passive Time 2 Hour
Servings
Serves
Ingredients
Pavlova
Topping
Syrup
Course Christmas, Dessert
Prep Time 30 Minutes
Cook Time 20 Minutes
Passive Time 2 Hour
Servings
Serves
Ingredients
Pavlova
Topping
Syrup
Instructions
  1. Preheat fan forced oven at 160C° and arrange a baking tray with non-stick baking paper.
  2. Mix egg whites, sugar, cornflour, vinegar, vanilla essence and boiling water in a large bowl. Whip with electric beaters on high until stiff peaks form (You will know it’s ready when you remove the mixers, and the batter develops a nice firm peak).
  3. Transfer the mixture to the baking tray with the non-stick paper, use a spoon or spatula to create a round shape, form soft peaks at the top of the batter or smooth out if preferred. The meringue should create a rough 22cm diameter Pavlova.
  4. Bake for 20 minutes at 160C° until lightly brown. Switch off the heat and leave in oven to cool for approx 1 hour.
  5. To make the syrup combine sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to the boil, before removing from the heat. Add thyme and orange zest; let the syrup infuse for 1 hour, then strain into a container with a tight-fitting lid.
  6. Place the cold thickened cream in a large bowl. Beat it on high for approximately 5-10 minutes, once the liquid starts to thicken gradually add the sugar. The whipping should look thick and glossy; once it forms hard peaks chill in the fridge until you are ready to plate the Pavlova.
  7. Finally, warm a grill pan over high heat. Lightly smear the pan with cooking oil and add nectacots, cut side down. Grill for 1-2 minutes or until golden brown grill marks appear. Transfer the nectacots to a plate and let them cool.
  8. To build the Pavlova start by carefully placing the meringue base on the serving stand or plate. Top with the generous amounts of chilled whipped cream and add the grilled nectacots, drizzle with the orange and thyme syrup and sprinkle with roasted almonds. Decorate with fresh thyme sprigs, serve immediately and enjoy.
Share this Recipe

Ginger Spiced Cookie Sandwich with Lemon Cream Cheese

Ginger_1080x1080

Ginger_1080x540jpg

Circle

 

Print Recipe
Ginger Spiced Cookie Sandwich with Lemon Cream Cheese
Course Christmas, Dessert
Prep Time 30 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour
Servings
Cookies
Ingredients
Cookies
Filling
Course Christmas, Dessert
Prep Time 30 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour
Servings
Cookies
Ingredients
Cookies
Filling
Instructions
  1. In a bowl mix flour, baking soda, ginger, cinnamon, allspice and salt. In a separate bowl, whisk together butter, sugar and egg, then slowly stir in molasses. Gradually add in the dry mixture, stirring until incorporated.
  2. Chill the cookie dough for at least 30 minutes, or up to 2 hours, this will help the cookies maintain their shape while being baked.
  3. Preheat fan forced oven at 160C°, and line a baking tray with baking paper.
  4. Make rounded scoops with the batter and place on the baking tray overlaid with non-stick baking paper. Bake for 12-15 minutes. Let the cookies rest of the pan for least 10 minutes before transferring to a wire rack.
  5. To make the filling combine butter and cream cheese in a large bowl and beat it on medium-high speed with an electric mixer until light and fluffy. Change the mixer to low speed and gently add the icing sugar, keep whipping the mixture until all the sugar has dissolved and incorporated. Add sea salt, lemon juice and lemon zest.
  6. To assemble the sandwiches, divide the filling among half the cookies, spreading out to the edges, then lightly sprinkle with some more lemon zest. Serve with a cold glass of milk!
Share this Recipe

Stout & Ginger Rack of Lamb with Pistachio Crumb

Lamb_1080x1080

Lamb540x1080

Circle

 

Print Recipe
Stout & Ginger Rack of Lamb with Pistachio Crumb
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Marinate
Crumb
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Marinate
Crumb
Instructions
  1. In a large bowl mix the stout, minced ginger, lemon juice, olive oil, oregano, onion powder, paprika, cumin and salt and pepper. Add the lamb racks, coating the meat thoroughly. Cover and store in the fridge to marinate over overnight.
  2. Preheat fan forced oven at 190C°
  3. To make the crumb, process the bread, pistachios, rosemary, powdered ginger, paprika, onion powder and oregano in a food processor until coarse bread crumbs form. Transfer to a bowl.
  4. Crumb the marinated lamb generously, press firmly over the lamb racks to evenly coat. Season with salt and pepper.
  5. Place lamb racks, crumb-side up, in a large baking dish and lightly spray crumbs with cooking oil. Cover with aluminium foil. For medium rare bake for 25 minutes then remove foil and let the crumb crisp for a further 10 minutes or until cooked to your liking. Transfer to a large plate aside for 10 minutes to rest. Drizzle with any pan juices and serve with seasonal vegetables.
Share this Recipe

Thyme Gravy

Thymegravy1080x1080

Thymegravy1080x540jpgCircle

 height=”400″ />

Print Recipe
Thyme Gravy
Course Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Start by straining the pan drippings into a large heat proof measuring cup. Let sit for 10 minutes before removing and discarding the fat from the surface, set aside.
  2. In a hot saucepan, add wine and cook for 2 minutes. Remove from heat and pour into the cup with the pan juices.
  3. Melt butter in a large fry pan over medium heat. Sprinkle with flour and cook, stir regularly for about 5 minutes, until golden brown. While stirring, slowly add chicken stock and reserved pan juices and the thyme. Bring to the boil then reduce heat, keep stirring until it thickens, roughly 10 minutes. Finally, remove from heat. Discard the thyme sprigs and stir in salt and pepper to taste. Serve on top of the hot turkey roulade.
Share this Recipe