Home' Advocate Communications : Fiordland Advocate 8 December 2011 Contents WHAT'S COOKING
Page 12 | 8 December, 2011
Christmas comes but once a year,
which is the perfect reason to ban
guilt from the festive menu and
serve your family tempting desserts
that positively encourage self-indulgence.
Preparing ahead means you can avoid those annoying last minute
hassles and spend more time with your guests -- and also have time to
duck out beforehand on Christmas morning for elevenses with friends.
For most of us a choice of nothing but rich desserts is simply too much
of a good thing so adding healthy fruit delights is a must. Some of my
favourites include a delicious mouth-freshening combo of red berries
such as raspberries, strawberries and fresh or frozen red currants.
Another is the dark temptation of a black salad of blueberries and
blackberries. And green kiwifruit, canned lychees and pitted fresh
cherries always have festive appeal -- you can add a little pizzazz with a
splash (or two!) of orange-flavoured liqueur.
But back to our menu of self-indulgent delights, some of which
don't fit into the strictly traditional mould. How about an ice cream
Christmas pudding? Or a 'traditional' gluten-free pudding cooked in the
microwave? I've included both these delights for those with a taste for
temptations with a difference. All can be prepared ahead.
And for an easy Brandy Sauce to serve with your hot Christmas pud,
combine one cup of brown sugar, 100 grams of butter and a quarter to
half a cup of brandy in a microwave-proof bowl. Mix well then microwave
for two to three minutes, stirring often. Prepare ahead and reheat.
¾ cup mixed dried fruit
6 tablespoons brandy
½ cup almonds or hazelnuts
2 medium egg whites
½ cup caster sugar
1½ cups cream
Garnish: whipped cream, red and
green glacé cherries
Combine the dried fruit and
brandy and stand for 1 hour.
Lightly toast the nuts then finely
Beat the egg whites, until frothy.
Gradually beat in 4 tablespoons
of the caster sugar and continue
beating until stiff peaks form.
Whip the cream lightly and beat in
the remaining sugar.
Combine the nuts and dried
fruit. Fold the meringue and fruit
mixture into the whipped cream.
Line a 5-cup pudding basin with
plastic film. Spoon in the pudding
mixture. Cover and freeze, until
To serve, upturn onto a serving
plate, pipe with whipped cream
and decorate with the glacé
Serves about 8.
Frozen Christmas pud
400g raspberries, strawberries
1 tablespoon powdered
3 tablespoons each: white
2 egg whites
2 tablespoons caster sugar
1 cup cream, whipped
Purée the berries, until
smooth. Sieve if preferred. There
should be about 1¼ cups purée.
Combine gelatine with water and
white sugar and dissolve over
hot water or in the microwave for
about 20 seconds.
Add the fruit purée. Bring to the
boil on medium heat then remove
and cool. Chill until the mixture
reaches an egg-white consistency
Beat the egg whites to soft peaks
then gradually beat in the caster
sugar. Fold into the fruit mixture
with the whipped cream. Spoon
into six-eight dessert bowls or
wine glasses. Chill until set.
Great served topped with extra
berries. Serves 6-8.
Sponge Cake: 4 eggs
¾ cup each: caster sugar, flour
¼ cup cornflour
1 teaspoon baking powder
¼ cup lime or lemon juice
1½ cups water
1-2 kaffir lime leaves, optional
85g packet lime jelly crystals
Garnish: 1 cup each: desiccated
strawberries or raspberries
To prepare the sponge, preheat
the oven to 190°C. Lightly grease
and line a 24cm x 18cm
lamington pan, ensuring the
baking paper is about 2cm above
the edge of the pan.
Beat the eggs, salt and caster
sugar together, until thick and
creamy and the sugar is dissolved.
Gently fold in the sifted flours and
Pour into the prepared pan.
Bake for 15-20 minutes or until
cooked. Invert the sponge onto a
wire rack to cool.
To prepare the jelly, combine the
lime or lemon juice, water and
kaffir lime leaves (if using) in a
saucepan. Boil for 2 minutes.
Stir into the jelly crystals.
Cool and refrigerate until it has
reached an egg-white consistency.
Trim the brown edges from the
sponge. Cut the sponge into 4cm
x 4cm cubes. Dip each side into
the jelly to coat. Gently roll in the
Refrigerate to set.
To serve, split the lamingtons in
half and fill with whipped cream.
Pile on a serving plate and garnish
Christmas lime lamingtons
Christmas lime lamingtons
½ cup gluten-free baking mix
1 tablespoon dark cocoa
1½ teaspoons ground mixed spice
1 cup gluten-free fresh
4 tablespoons brown sugar
2½ cups mixed dried fruits
(chop any large fruit before
75g butter, grated
1 tablespoon each:
marmalade, golden syrup or
1 large egg, lightly beaten
3 tablespoons milk
2 tablespoons brandy
Sift the baking mix, cocoa and
mixed spice into a bowl. Add
the breadcrumbs, brown sugar,
dried fruit, butter and marmalade
and mix with a fork. Stir in the
Grease a pudding bowl suitable
for the microwave. Spoon the
mixture in and smooth the top.
Cover with plastic film. Make 2
slits in the top. Microwave on 75
per cent power for 5 minutes. Rest
for 5 minutes. Cook for a further
Serve with custard or brandy
sauce or cool and refrigerate,
covered, until ready to use.
To reheat, drizzle the top with a
little brandy and reheat for 2-3
minutes. Serves 6-8.
Microwave gluten-free Christmas pudding
Simple to make, this pudding will keep -- covered and refrigerated -- for several months.
A twist on the traditional lamingtons -- when making the jelly, add lime or lemon juice to the boiling water for
extra tang. Make your own sponge cake or buy a 500g sponge cake from your supermarket.
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