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Mini - Christmas - Cakes and Puddings
17-02-2020
2020
Recipe Books
Mini - Christmas - Cakes and Puddings - Cakes and Puddings Australian Women's Weekly Images and text available
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caption@P@ 1 Christmas time need never be stressful again. With a wonderful variety of Christmas cakes and puddings, as well as loads of useful tips, including step-by-step www.awwcookbooks.com.au CHRISTMAS CAKES & PUDDINGS CAKES | PUDDINGS | SAUCES Classic Christmas bak- CAKES & PUDDINGS
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caption@P@ 1 74 puddings individual boiled Christmas puddings and butter in a large saucepan. Stir constantly over medium heat until butter is melted and sugar is dissolved. Increase heat to high, bring to the boil; reduce heat, simmer, uncovered, for 8 minutes, then stir in soda. Cool mixture to room temperature. 2 Transfer the mixture to a large bowl; stir in eggs, the sifted dry ingredients and rum. 3 Preparing one cloth at a time as for a large pudding; use ¼ cup (35g) plain flour for each cloth. Divide the mixture evenly between pudding cloths. Tie puddings as for a large pudding. Boil puddings rapidly for 4 hours; replenish with boiling water as required (water must not go off the boil). You will need 8 x 30cm (12-inch) squares of unbleached calico. • 2¾ cups (500g) mixed dried fruit • ¾ cup (125g) coarsely chopped seeded dates • ¾ cup (120g) coarsely chopped raisins • 1 cup (250ml) water • 1 cup (220g) lightly packed dark brown sugar • 125g (4 ounces) butter, chopped • 1 teaspoon bicarbonate of soda (baking soda) • 2 eggs • 1 cup (150g) plain (all-purpose) flour • 1 cup (150g) self-raising flour • 1 teaspoon mixed spice • 2 tablespoons dark rum 1 Combine the fruit, water, sugar tips This pudding can also be steamed in 8 x 1-cup (250ml) pudding steamers. To store, wrap the puddings in plastic wrap; seal tightly in freezer bags or an airtight container and place in the fridge or freezer.
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caption@P@ 1 puddings 73 gluten-free steamed pudding 1 Combine the fruit, water, juice, honey, sugar and spread in a large saucepan. Stir over medium heat, without boiling, until spread melts. Transfer the mixture to a large heatproof bowl; allow to cool. 2 Grease a 2.25-litre (9-cup) pudding steamer; line the base with baking paper. 3 Stir the sifted dry ingredients into the fruit mixture. 4 Spoon the mixture into steamer, level top; cover with pleated baking paper and foil to allow the pudding to expand, secure with a lid or kitchen string. 5 Place steamer in a large saucepan with enough boiling water to come halfway up the side of the steamer; cover pan with a tight fitting lid. Simmer, covered, about 6 hours, replenishing the pan with boiling water to maintain water level. 6 Stand for 10 minutes before turning out. • 2¼ cups (360g) sultanas • 1½ cups (240g) coarsely chopped raisins • ½ cup (80g) dried currants • 1½ cups (210g) coarsely chopped seeded dates • 1½ cups (375ml) water • ½ cup (125ml) orange juice • 2 tablespoons honey • 1 cup (220g) firmly packed brown sugar • 185g (6 ounces) dairy-free spread • 1 cup (125g) soya flour • 1 cup (180g) rice flour • 1 teaspoon cream of tartar • ½ teaspoon bicarbonate of soda (baking soda) • 2 teaspoons mixed spice • 1 cup (120g) ground almonds serves 12prep + cook time 6½ hours
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caption@P@ 1 makes 8prep + cook time 4¾ hours (+ cooling)
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caption@P@ 1 Classic Christmas bak-CAKES & PUDDINGS
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caption@P@ 1 7766 cthipapster name Helpful HOW TO STERILISE JARS It’s important that your hands, the preparation area, tea towels and cloths etc, are clean. Always start with cleaned washed jars and lids, then follow one of these methods: (1) Put the jars and lids through the hottest cycle of a dishwasher without using any detergent, or (2) Stand the jars upright, without touching each other, on a wooden board on the lowest shelf in the oven. Turn the oven to the lowest possible temperature, close the oven door and leave the jars to heat through for 30 minutes. Remove the jars from the oven or dishwasher with a towel. Stand the jars upright on a wooden board, or a bench covered with a clean towel, to protect and insulate the bench. Fill the jars with the three-in-one fruit mix. MAKE A GIFT OF THE THREE-IN-ONE FRUIT MINCE If you want to give some of the three-in-one fruit mixture (recipe page 8) as a home-made Christmas gift, it is best stored in sterilised jars to prevent contamination (see ‘sterilising jars’, this page). The mixture will last for up to 12 months, or even longer, if stored under ideal conditions. Prepare the fruit mix as directed, then spoon into the jars and seal. Store the fruit mince for at least a month before using, turning the jars over every two to three days. WHY ARE FRUIT CAKE PANS LINED WITH SO MUCH PAPER? More often than not, fruit cakes require long baking times, so it’s important to line the cake pan properly to insulate the cake against the heat of the oven. The paper is cut so that it stands above the top edge of the pan, this protects the top of the cake from over-browning. Two or more layers of baking paper are often used to line the pan. As a guide, use one layer of baking paper for cakes that take less than 2 hours to bake; three layers of baking paper for cakes that take 2-4 hours to bake; and a layer of brown paper and three layers of baking paper for cakes that will need longer than 4 hours
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caption@P@ 1 Australian cup and spoon measurements are metric. A conversion chart appears on page 77. contents Christmas cake success 4 perfect puddings 6 three-in-one basic mixture 8 cakes 16 sauces 50 puddings 52 helpful tips 76 conversion chart 77 index 78 There are numerous recipes for Christmas cakes and puddings, each with its own variation that makes it just that little bit different from the next: nuts/no nuts; more fruit/different fruit; more rum/ even more rum… This collection of puddings and cakes, and handy troubleshooting tips, is all you’ll need for successful Christmas baking. Editorial & Food Director
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caption@P@ 1 PREPARING THE FRUIT It is important to cut fruit into even-sized pieces (about the same size as a sultana), so the mixture can support it and the cake will cut well. Combine the fruit mixture with the alcohol and store it in an airtight container for 3-7 days (or longer). It will absorb the alcohol during this time; don’t add more as this upsets the balance of the ingredients. Soaking fruit overnight makes very little difference to the cooked cake. MIXING THE CAKE Have the butter and eggs at room temperature. Beat the butter until it clings to the side of the bowl, not until it’s pale in colour. Add the sugar and beat only until combined; overbeating makes the mixture too soft. Beat in the eggs, one at a time, until the egg has been absorbed by the butter mixture; don’t overbeat. Combine the butter and fruit mixture in a large bowl and mix well. Mix in sifted flour and spices. Drop dollops of cake mixture into corners of the pan, then add the rest of the mixture. Drop the pan from a height of about 20cm (8 inches) to break any large air bubbles and settle the mixture. Smooth the top with a spatula. STORING When the cake is cooked, tear away the lining paper from around the top of the pan while leaving the cake in the pan. While the cake is hot, brush the top with extra alcohol if specified by the recipe; cover the top of the pan tightly with foil to trap the steam and give the cake a softer surface. Wrap the cake, still in the pan, in a towel and leave it until it’s cold. FOLLOW OUR EXPERT TIPS FOR SUCCESSFUL CAKES AND PUDS. Are you organised and want to start your Christmas cake baking in July, or are you a 'leave-it-to-the-last- minute' person, who goes into a panic the night before? Our tips mean that, either way, your cake will be a winner. CAKE SUCCESS
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caption@P@ 1 If the cake is to be decorated, you need a flat top, so turn the hot, foil-covered cake, still in its pan, upside-down on a flat surface. The cake’s weight will level the top. Cover with a towel. When the cake is cold, remove it from the pan, leaving the lining paper intact; wrap the cake tightly in plastic wrap, then in aluminium foil. It can then be stored in a cool, dry place for up to six months, or in the fridge for up to a year or frozen indefinitely in a container to protect it. If there is a danger the cake may be infested by insects, then the fridge (or freezer) is the best place to keep it. Humidity also can be a problem (it can cause mould); however, if the cake is rich in sugar and fruit, and has been stored correctly, then it should keep indefinitely. TROUBLE SHOOTING • If the fruit sinks to the bottom of the cake, it could be because the fruit was washed, but not dried. Or the cake mixture was too soft to support the weight of the fruit due to overbeating the butter and sugar, or because of inaccurate measuring. Using self-raising flour instead of plain will also cause this to happen.• If the cake is doughy in the centre it probably hasn’t been cooked long enough, or the oven temperature was too low.• If the bottom is burned, you may have used the wrong oven position, or cooked the cake at too high a temperature. Most fruit cakes require protection during the long cooking times, so the pan needs be lined well.• Cracks on top of the cake indicate the oven temperature was too high.• If the cake is uneven it could be that the oven is not level or that you’ve not levelled the mixture evenly in the pan.• If the cake sinks in the middle it could be because self-raising flour was used, or too much bicarbonate of soda was added. The cake may not have been baked long enough and may not be cooked through. To test, push a sharp-pointed knife through the centre of the cake to the base of the pan; the blade surface helps distinguish between the uncooked mixtur
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caption@P@ 1 PUDDINGS PREPARING A PUDDING CLOTH Cut a 60cm (2-feet) square of unbleached calico. Soak it in cold water overnight. The next day, boil it for 20 minutes, then rinse well in cold water. After the cooked pudding has been removed from the cloth, soak the cloth in cold water, boil then rinse well. Avoid using detergents for washing the cloth. PREPARING FOR BOILING Fill a boiler three-quarters full with hot water, cover with a tight-fitting lid; bring to the boil. Have 2.5-metre (8-feet) of kitchen string and ½ cup of plain flour at hand. Wearing thick rubber gloves, dip the pudding cloth into boiling water; boil for 1 minute then remove, squeeze excess water from cloth. Quickly spread hot cloth on the bench. Rub the extra flour into the centre of the cloth to cover an area about 40cm (16 inches) in diameter, leaving flour a little thicker in centre of the cloth where the ‘skin’ on the pudding needs to be thickest.Place pudding mixture in the centre of the cloth. Gather cloth evenly around the mixture, avoiding any deep pleats; pat into a round shape. Tie cloth tightly with string as close to the mixture as possible. Pull ends of cloth tightly to ensure pudding is as round and as firm as possible; tie loops in string. TO BOIL A PUDDING Lower pudding into boiling water; tie ends of string to handles of boiler to suspend pudding. Cover boiler with a tight-fitting lid (weight with heavy cans or a brick, if necessary); boil as indicated by the recipe, adding more boiling water as necessary to maintain the water level. ONCE PUDDING IS COOKED Untie pudding from handles; place a wooden spoon through the string loops. Do not put pudding on bench; suspend it from a wooden spoon by placing over rungs of an upturned stool. Twist ends of cloth around string to avoid them touching the pudding; hang the pudding for 10 minutes. Place pudding on a board; cut string, carefully peel pudding cloth back. Turn pudding onto a plate; peel the cloth away completely. Stand at least 20 minutes or until sk
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caption@P@ 1 pudding becomes firm before serving. TO STORE PUDDING As per steamed pudding. TO REHEAT If frozen, thaw the pudding for 3 days in the fridge. Remove from the fridge 12 hours before reheating. Remove the plastic wrap, and tie a dry unfloured cloth around the pudding. Boil for 2 hours, following recipe instructions. Hang the hot pudding for 10 minutes. Remove cloth; stand for 20 minutes before serving. TO STEAM A PUDDING Butter the pudding steamer well; spoon mixture into steamer. Top with pleated baking paper and foil (to allow pudding to expand as it cooks); secure with kitchen string or a lid. Place steamer in a large boiler with enough boiling water to come halfway up side of the steamer. Cover with a tight-fitting lid, (weight lid with heavy cans or a brick, if necessary); steam for the time as indicated by the recipe, adding more boiling water as necessary to maintain the water level. Stand pudding for 10 minutes before turning out. TO STORE PUDDING Allow the pudding to come to room temperature then wrap in plastic wrap and seal tightly in a freezer bag (or place in an airtight container, or return to the cleaned steamer). Store in the fridge for up to 2 months or freeze for up to 12 months. TO REHEAT Initially as per boiled pudding, but return to steamer. Steam for 2 hours following the recipe instructions given at left ‘to steam a pudding’. TO REHEAT IN A MICROWAVE (BOILED & STEAMED) Reheat up to 4 single serves at once. Cover with plastic wrap; microwave on HIGH (100%) for 1 minute per serve. To reheat whole pudding, cover with plastic wrap; microwave on MEDIUM (55%) for 15 minutes or until hot.
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caption@P@ 1 three-in-one basic fruit mix 1 Combine ingredients in a large bowl; cover tightly with plastic wrap. Store in a cool, dark place for a month (or longer, if desired) before using. Stir mixture every two or three days. • 2¹ ⁄ ³ cups (375g) sultanas • 2 cups (320g) dried currants • 2¹ ⁄ ³ cups (375g) coarsely chopped raisins • 1 cup (150g) finely chopped seeded dates • ² ⁄ ³ cup (120g) finely chopped pitted prunes • 1 cup (200g) finely chopped dried figs • 2 large apples (400g), grated coarsely • ¼ cup (90g) golden syrup or treacle • 2¼ cups (500g) firmly packed dark brown sugar • 2 cups (500ml) brandy • 2 teaspoons ground ginger • 1 teaspoon each ground nutmeg and cinnamon tips This basic fruit mix is enough to make a regular-sized cake (see page 11), a pudding (boiled or steamed) large enough to serve 10 (see page 12), and 12 mince pies (see page 15). 8 three-in-one
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caption@P@ 1 makes 16½ cups (3 kilograms)prep time 40 minutes (+ standing)
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caption@P@ 1 serves 20prep + cook time 3 hours (+ cooling)
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caption@P@ 1 three-in-one 11 three-in-one mix fruit cake 1 Preheat oven to 140° C/280° F. Line base and side of a deep 20cm (8-inch) round cake pan with 1 layer of brown paper and 2 layers of baking paper, extending paper 5cm (2 inches) above side of pan. 2 Place basic fruit mix in a large bowl. Stir in butter, eggs, and sifted flour and soda. 3 Spread mixture into pan; level top. Bake mixture about 2½ hours or until cooked when tested. Brush hot cake with brandy. Cover the hot cake with foil, wrap in a clean towel; cool cake in pan overnight. • 4¼ cups three-in-one basic fruit mix (page 8) • 185g (6 ounces) butter, melted • 3 eggs, beaten lightly • 1½ cups (225g) plain (all-purpose) flour • ½ teaspoon bicarbonate of soda (baking soda) • ¼ cup (60ml) brandy tips This cake could also be baked in a deep 18cm (7¼ -inch) square cake pan. The oven temperature and baking times are the same.
