Secrets of making Christmas dessert a sweet success

Dec 11 2008 by Janet Tansley,

Sweet success

Christmas Pudding

Ingredients: 8oz shredded suet; ½ tsp mixed spice; pinch of cinnamon; 2oz self-raising flour; ½lb dark brown sugar; 4oz breadcrumbs; 10oz currants; 4oz raisins; 4oz sultanas; 1oz chopped nuts (pecans, walnuts or almonds); 1oz mixed peel; grated rind of orange & 1 lemon; 2 eggs, whisked; 6oz Guinness; a little brandy.

Method: Blend all of the dry ingredients together in a large bowl and then add the sugar, the fruit and all of the liquid ingredients. Try not to over-mix this mixture. Then, put it in a basin and cover it with greaseproof paper and tinfoil (this you can tie around rim.) You then steam this in a double pan for eight hours. After this time, leave it to cool.Douse it with brandy or sherry (depending on your taste).

Christmas Cake

Ingredients: (To make 8” round cake) 2 tbsp brandy; 14oz currants; 6oz raisins; 6oz sultanas); 2oz mixed peel; 2oz chopped glacé cherries; 8oz plain flour; 2oz ground almonds; 1/2 oz mixed spice; 8oz dark brown sugar; 8oz unsalted butter; 4 eggs, whisked; grated rind of 1 lemon; grated rind of 1 orange.

Method: Day before making cake, soak fruit in brandy, then sieve the flour and spice in a bowl before adding the ground almonds.

Cream the butter and sugar and add the eggs slowly. Fold in the flour, etc. Stir in fruit, peel and cherries and add the lemon and orange rind.

Spoon into a lined cake tin and bake the mixture at 140°C (275F) for approximately four hours.

Brandy Butter

In a medium-sized bowl, add equal quantities of unsalted butter, icing sugar and cream together until light and fluffy. Add brandy to taste.

Usual amount to serve four people is 3oz of icing sugar with two tablespoons of brandy.