Delicious gifts: Home-made Christmas foodie treats
SHOW how much you care this Christmas with a home-made foodie treat.
Individual Christmas puddings make tasty gifts for foodies
Individual Christmas puddings
Makes: 8x6 fl oz/170ml pudding basins (dariole moulds)
Preparation time: 25 minutes
Cooking time: 3 hours
150g (5¼oz) raisins
150g (5¼oz) sultanas
150g (5¼oz) currants
75g (2¾oz) dried apricots, chopped
100g (3½oz) prunes, chopped
50g (1¾oz) brandy
125ml (4½fl oz) sherry
100g (3½oz) plain flour
1 tsp baking powder
125g (4½oz) white breadcrumbs
150g (5¼oz) vegetarian suet
150g (5¼oz) dark brown muscovado sugar
½ tsp ground allspice
½ tsp ground ginger
½ tsp ground cloves
1 tsp ground cinnamon
1 large cooking apple
Zest of 2 oranges
Zest of 1 lemon
3 free-range eggs
2 tbsps agave syrup
Butter, for greasing
Put the raisins, sultanas, currants, apricots and prunes into a bowl then add the brandy and sherry. Ideally allow the fruit to infuse overnight. Alternatively, warm gently in a pan (do not allow to boil) then set aside to cool while you assemble the remaining ingredients.
Sieve the flour and baking powder into a large mixing bowl, add the breadcrumbs, suet, sugar and spices then mix thoroughly.
Grate the apple and add it to the mixture along with the orange and lemon zest.
Wrap Christmas puds in muslin and add a festive ribbon
In a separate bowl, beat the eggs with the agave syrup then add to the mixture and stir thoroughly.
Lightly butter the pudding basins then add the mixture and place on the lids or tightly clingfilm.
Place in a deep pan and fill with water halfway up the pudding basins. With a lid on the pan, gently simmer for 3 hours, checking the water level frequently and topping up when necessary.
After 3 hours, carefully remove from the pan and allow to rest for a couple of minutes.
Allow the pudding to cool completely but don’t remove the lids or clingfilm. Wrap in clean white muslin and tie with a festive ribbon.
Spiced pear vodka is a wonderful winter warmer
Spiced pear vodka
Makes 1 litre (1¾ pints)
Preparation time: 10 minutes
3 pears
1-litre (1¾-pint) Kilner jar or sealable container
600ml (1 pint) vodka
5x½cm (¼in) thick slices of fresh ginger
2 cinnamon sticks
15 whole cloves
Serve spiced pear vodka with a slice of pear if you wish
Cut each pear into 8 pieces and remove the core. Place in a Kilner jar or container and immediately add the vodka.
Add the ginger, cinnamon sticks and cloves to the vodka then store in a cool, dark place.
Taste after 5 days. If deeper flavour is desired, continue to infuse until it’s to your taste. Strain the spiced pear vodka, pour into a decanter and label.
Christmas Florentines
Makes: 16
Preparation time: 20 minutes
Cooking time: 8 minutes
30g (1oz) dried cranberries
25g (¾oz) candied ginger
30g (1oz) candied peel
30g (1oz) pecans
40g (1½oz) flaked almonds
60g (2oz) butter
60g (2oz) demerara sugar
60g (2oz) golden syrup
60g (2oz) plain flour, sifted
250g (8¾) 70-85% cocoa solids plain chocolate
Trim a jar of home-made Florentines with a ribbon
Preheat the oven to 180°C/160°C fan/gas mark 4.
Finely chop the cranberries, candied ginger, candied peel and pecans – this can be done with a couple of pulses in a food processor.
Toast the almonds until lightly golden then remove from the pan so they don’t carry on toasting.
Put the butter, sugar and syrup in a heavy-based, small pan over a gentle heat until the butter is melted and the sugar has dissolved then remove from heat.
Add the flour and stir until fully mixed. Add the almonds, cranberries, candied ginger, candied peel and pecans then mix well.
Take a heaped teaspoon of the mixture then place it on to baking parchment-lined baking trays. Repeat, leaving 5cm (2in) gaps between each Florentine. You will need to do them in batches.
Bake in the oven for 8 minutes, keeping an eye on the Florentines as they can overcook very quickly. When golden brown, remove them from the oven and allow to rest for 2 minutes. Using a pallet knife or spatula, place the Florentines on to a cooling rack.
Place a heatproof bowl over a gently simmering pan of water, making sure the bowl doesn’t touch the water. Break the plain chocolate into small pieces, add to the bowl and melt gently. Once melted, remove the bowl from the pan and allow to cool a little.
Spread a little melted chocolate on to the flat base of each Florentine and put back on the cooling rack, chocolate side up.
Once the chocolate has set, fill an air-tight glass jar with the Florentines and tie with a red ribbon.