Fig and ginger cake with stained glass topping

Fig and ginger cake with stained glass topping

Fig and ginger cake with stained glass topping
I made this last Christmas and it was absolutely delicious. Will make it again.

Ingredients of Fig and ginger cake with stained glass topping
2 x 375g pkts dessert figs, coarsely chopped
55g (1/4 cup) glace ginger, finely chopped
125ml (1/2 cup) brandy
100g butter, at room temperature
70g (1/3 cup) caster sugar
2 eggs
115g (3/4 cup) self-raising flour
115g (3/4 cup) plain flour
1 tsp ground nutmeg
125g glace pineapple, cut into 2cm pieces
125g glace apricots, quartered
200g mixed glace cherries, halved
120g (1/3 cup) apricot jam

Description of Fig and ginger cake with stained glass topping
Combine the fig, ginger and brandy in a large glass or ceramic bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate.

Preheat oven to 150°C. Brush a 7cm-deep, 11 x 21cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper, allowing the long sides to overhang.

Use an electric beater to beat together the butter and sugar in a large bowl. Add the eggs, 1 at a time, beating well after each addition. Fold in the combined flour and nutmeg until just combined. Stir in the fig mixture. Spoon into the prepared pan and smooth the surface. Wrap 3 layers of newspaper around the outside of the pan and secure with kitchen string. Bake in oven for 1 hour.

Arrange the pineapple, apricot and cherry overlapping on top of the cake. Bake for a further 30 minutes or until a skewer inserted into the centre comes out clean.

Heat the jam in a small saucepan over medium heat for 2 minutes or until jam melts. Strain through a fine sieve over a heatproof bowl. Brush the top of the cake lightly with jam. Set aside for 15 minutes or until set. Use the overhanging paper to carefully remove the cake from the pan. Cut into slices to serve.

Notes & tips for Fig and ginger cake with stained glass topping
Prep: 20 mins (+ 6 hours macerating & 15 mins setting time)
To store, wrap the cake in plastic wrap and cover with foil. Store in an airtight container for up to two months.

Fig and ginger cake with stained glass topping
Preparation Time 20 minutes/Cooking Time 95 minutes
serves 12

Source - taste.com.au

Christmas Easy ice cream crunch cake

Christmas Easy ice cream crunch cake

Christmas Easy ice cream crunch cake
Found the licorice quite chewy after its frozen but it is very easy to make and looks impressive when cut.

serves 8

Ingredients of Christmas Easy ice cream crunch cake
220g packet Cottage Cookies More-ish Macadamia
2 litres vanilla ice-cream, softened
90g white chocolate, finely chopped
1/3 cup unsalted macadamia nuts, chopped
1/4 cup shredded coconut
1/3 cup chopped strawberry licorice
1/3 cup chopped apple licorice (we used Darrell Lea brand)
125g raspberries
icing sugar, to serve

Description of Christmas Easy ice cream crunch cake
Grease a 7cm-deep, 9cm x 25.5cm (base) loaf pan. Line base and sides with baking paper, allowing a 5cm overhang at both long ends.
Break cookies into small pieces. Combine ice-cream, cookies, chocolate, macadamias, coconut and licorice in a bowl. Spoon into prepared pan. Level top with a spatula (see note). Cover and freeze overnight or until firm.
Stand at room temperature for 5 minutes to soften slightly before turning out onto a plate. Top with raspberries. Sprinkle with icing sugar. Cut into slices, using a hot knife. Serve.

Notes & tips for Christmas Easy ice cream crunch cake
Use a pair of kitchen scissors to chop the licorice.
You could top the cake with silver cachous instead of raspberries.

Source - taste.com.au

Christmas Double choc walnut brownies

Christmas Double choc walnut brownies

Christmas Double choc walnut brownies

Easy to make and delicious

Makes 28 pieces

Ingredients of Christmas Double choc walnut brownies

150g butter, chopped

300g dark chocolate, chopped

1 1/4 cups firmly packed brown sugar

4 eggs, lightly beaten

2 teaspoons vanilla extract

1 cup plain flour

2/3 cup sour cream

3/4 cup walnuts, toasted, chopped

2 x 30g Flake chocolate bars, cut into 1.5cm pieces

Description of Christmas Double choc walnut brownies

Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, allowing a 3cm overhang at both long ends.

Place butter and chocolate in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Stir in sugar. Transfer to a large bowl. Stand for 15 minutes.

Gradually stir in eggs. Stir in vanilla, flour, cream and 1/2 cup walnuts. Spread mixture into prepared pan. Press Flake bar into mixture. Scatter with remaining walnuts. Bake for 30 to 35 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Cool in pan.

Notes & tips for Christmas Double choc walnut brownies

Brownies are best kept in an airtight container in a cool place or in the fridge during hot weather.

Try replacing vanilla in the brownies with 2 teaspoons coffee essence.

Source - taste.com.au

Christmas Classic fruit cake

Christmas Classic fruit cake

Christmas Classic fruit cake

Lovely Fruit cake, made it for my son this afternoon

serves 20

Ingredients of Christmas Classic fruit cake

1kg mixed dried fruit

1/2 cup red glace cherries, halved

1 cup pitted dried dates, finely chopped

1 cup firmly packed brown sugar

200g butter, chopped

2 teaspoons finely grated orange rind

1/2 cup orange juice

1 teaspoon mixed spice

1/2 teaspoon bicarbonate of soda

2/3 cup brandy

3 eggs, lightly beaten

1 3/4 cups plain flour

1/4 cup self-raising flour

1/4 cup blanched whole almonds

warmed apricot jam, to serve

Description of Christmas Classic fruit cake

Place dried fruit, cherries, dates, sugar, butter, orange rind, orange juice, mixed spice, bicarbonate of soda and 1/2 cup brandy in a saucepan over medium heat. Cook, stirring, for 8 to 10 minutes or until sugar dissolves and butter melts. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes. Remove from heat. Transfer to a bowl. Cool completely.

Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan. Line with 3 layers of baking paper, leaving a 5cm overhang.

Add egg to dried fruit mixture. Stir until just combined. Sift flour over mixture. Stir to combine. Spoon mixture into prepared pan. Smooth surface. Tap pan on bench top to settle mixture. Arrange almonds around edge of mixture. Bake for 3 hours to 3 hours 30 minutes, covering with foil after 2 hours, or until a skewer inserted into the centre comes out clean. Drizzle over remaining brandy. Wrap pan in foil, then in a tea towel. Cool completely. Brush cake top with jam. Serve.

Notes & tips for Christmas Classic fruit cake

To store, remove cake from pan. Wrap in plastic wrap, then foil. Refrigerate in an airtight container for up to 3 weeks. Brush with jam before serving.

Super saver Use generic brands of dried fruit, cherries and dates and save a total of around $2.03.

Source - taste.com.au

Christmas pudding with orange brandy butter

Christmas pudding with orange brandy butter

Christmas pudding with orange brandy butter

stirring the mixture for future prosperity of Christmas

Makes 8 small puddings

Ingredients of Christmas pudding with orange brandy butter

100g raisins

100g sultanas

100g currants

75g dried pitted dates, chopped

75g mixed peel

2 tsp finely grated orange rind

1/2 cup (125ml) brandy or dry sherry

125g butter, softened

1/3 cup (70g) brown sugar

2 eggs

2 cups (140g) fresh breadcrumbs (made from day-old bread)

1/3 cup (50g) plain flour

2 tsp mixed spice

Plain flour, extra, for cloth

Orange brandy butter

125g soft butter

3/4 cup (155g) caster sugar

1/3 cup (80ml) brandy or sweet sherry

2 tsp finely grated orange rind

Description of Christmas pudding with orange brandy butter

Place the calico in a large bowl and cover with plenty of water. Set aside overnight to soak.

Combine the raisins, sultanas, currants, dates, mixed peel and orange rind in a large glass or ceramic bowl. Place the brandy or sherry in a small saucepan over high heat. Bring to a simmer. Remove from heat and pour over the dried fruit mixture. Stir to combine. Cover with plastic wrap and set aside overnight to soak.

Drain the calico well and transfer to a large saucepan of boiling water. Boil for 20 minutes.

Meanwhile, use an electric mixer to beat butter and sugar in a small bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add to the fruit mixture with the breadcrumbs, flour and mixed spice. Use a wooden spoon to stir until well combined.

Working with one piece of calico at a time, wearing rubber gloves, remove a piece of calico from the water and wring out excess water. Place flat on a clean work surface. Sprinkle with extra flour and use your hands to spread the flour, leaving a 5cm border, to form a thin but complete layer of flour over the calico. Shape one-eighth of the pudding mixture into a ball and place in the centre of the prepared calico. Gather the calico together to enclose filling and tie with kitchen string to seal. Use extra string to create a loop. Repeat with remaining calico, extra flour and pudding mixture.

Bring a large saucepan of water to the boil. Lower puddings into the boiling water, making sure there is enough liquid so the puddings are not touching the base of the pan. Cook, covered, over medium heat, adding more water when necessary, for 1 1/2 hours. Remove puddings from the water and serve immediately with brandy butter. Alternatively, hang the puddings immediately in a dry place where they are not touching anything. Loop ends of the calico so they don't rest on the pudding which will prevent it from drying properly. Set aside overnight to dry completely.

To make the orange brandy butter, use an electric mixer to beat butter and sugar in a medium bowl until pale and creamy. Add brandy and orange rind and beat until well combined. Serve in a bowl, chilled or at room temperature.

Notes & tips for Christmas pudding with orange brandy butter

You will need 8 x 30cm pieces of calico for this recipe.

Also makes 1 large pudding.

Source - taste.com.au

Christmas pudding recipe

Christmas pudding recipe

Christmas pudding recipe

Really beautiful plum pudding, easy to make.

Ingredients of Christmas pudding recipe

Melted butter, to grease

100g sultanas

100g raisins

100g dried pitted dates, chopped

100g dried whole dessert figs, chopped

50g dried apricots, chopped

50g glace cherries, chopped

50g mixed glace fruits (such as pineapple), chopped

125ml (1/2 cup) brandy

125g butter, softened

155g (3/4 cup, firmly packed) brown sugar

60ml (1/4 cup) golden syrup

2 eggs

125g good quality dark cooking chocolate, melted

160g (1/2 cup) canned pie apple

75g (1/2 cup) plain flour, sifted

55g (3/4 cup) fresh breadcrumbs (made from day-old bread)

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp allspice

2 tbs brandy, extra, to serve

Description of Christmas pudding recipe

Brush a 1L (4-cup) capacity heatproof, microwave-safe pudding basin with melted butter to lightly grease.

Combine the sultanas, raisins, dates, figs, apricots, cherries and glace fruit in a glass or ceramic bowl. Place brandy in a heatproof, microwave-safe jug. Cover with plastic wrap and heat on High/800watts/100% for 1-2 minutes or until hot. Pour brandy over fruit mixture and stir to combine. Cover with plastic wrap and set aside, stirring occasionally, for 30 minutes to macerate.

Use an electric beater to beat the butter, sugar and golden syrup in a large bowl until thick and pale. Add the eggs, 1 at a time, beating well after each addition. Add the melted chocolate and fruit mixture, and stir until well combined. Add the apple, flour, breadcrumbs, cinnamon, nutmeg and allspice, and stir until well combined.

Spoon the mixture into the prepared basin. Cover with 2 layers of baking paper. Tie unwaxed white kitchen string under the rim of the basin to secure. Cook on Defrost/350watts/30% for 20-30 minutes or until a skewer inserted into the centre of the pudding comes out clean. Drizzle with extra brandy and set aside for 15 minutes. Turn pudding onto a plate and cut into slices to serve.

Notes & tips for Christmas pudding recipe

Allow 30 minutes mascerating time.

You can make this pudding up to 1 month ahead. Wrap in plastic wrap and store in an airtight container in the fridge. Remove from the fridge 4 hours before serving to bring to room temperature.

Reheating guide - For the whole pudding: Line a heatproof, microwave-safe plate with non-stick baking paper. Turn the pudding onto the plate. Cover loosely with plastic wrap and place on a microwave-safe rack or upturned saucer (2cm off the turntable). Reheat on Medium-Low/Defrost/350watts/30% for 15-20 minutes or until the pudding feels warm (it will get hotter on standing). For a single serve: Place on a heatproof, microwave-safe plate and cover with plastic wrap. Place on a microwave-safe rack or upturned saucer (about 2cm off the turntable). Reheat on Medium-Low/Defrost/350watts/30% for 2-3 minutes or until warm. Set aside for 30 seconds to stand. Uncover and serve.

Christmas pudding recipe

Preparation Time 20 minutes/Cooking Time 30 minutes/serves 8

Source - taste.com.au

Christmas cake ice cream sandwich

Christmas cake ice cream sandwich

Christmas cake ice cream sandwich
Absolutely easy and a favorite with the kids!!

serves 8

Ingredients of Christmas cake ice cream sandwich
1 litre vanilla ice-cream, softened
1/4 cup dark choc bits
1/4 cup red glace cherries, halved
750g fruit cake, thinly sliced
warmed custard, to serve

Description of Christmas cake ice cream sandwich
Grease a 4cm-deep, 28cm x 18cm slice pan. Line with baking paper, allowing a 4cm overhang at both long ends. Place ice-cream in a large bowl. Add choc bits and cherries. Stir to combine.

Arrange half the cake slices in prepared pan, trimming to fit. Top with ice-cream mixture. Top with remaining cake slices. Cover with plastic wrap.

Place pan in freezer for 1 hour or until ice-cream is firm. Cut into 8 pieces. Serve with custard.

Source - taste.com.au

Christmas cake recipe

Christmas cake recipe

Christmas cake recipe

Traditional fruitcakes take lots of time and effort, but this one’s a breeze. To make it even easier, bake it a day or a week ahead – just decorate on the day.

Ingredients of Christmas cake recipe

500g mixed dried fruit

185ml (3/4 cup) brandy

225g (1 1/2 cups) self-raising flour

150g (1 cup) plain flour

155g (3/4 cup, firmly packed) brown sugar

1/2 tsp mixed spice

200g butter, melted

2 eggs, lightly whisked

2 tbs brandy, extra

Icing sugar, to decorate

Description of Christmas cake recipe

Combine the mixed fruit and brandy in a glass or ceramic bowl. Set aside, stirring occasionally, for 1 hour to macerate.

Preheat oven to 150°C. Line a 20cm (base measurement) square cake pan with non-stick baking paper.

Place combined flour, sugar and mixed spice in a large bowl. Stir to combine. Make a well in the centre. Add the fruit mixture, butter and egg. Stir until well combined. Spoon into the prepared pan and smooth the surface. Bake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Pour over the extra brandy. Set aside to cool.

Top with a paper template or doily and dust with icing sugar to decorate. Carefully remove paper or doily to reveal the pattern.

Christmas cake recipe

Preparation Time 20 - 60 minutes/Cooking Time 100 minutes/serves 10

Source - taste.com.au

Christmas Cherry puddings with pink custard

Christmas Cherry puddings with pink custard

Christmas Cherry puddings with pink custard
This is a sensational dessert for all occasions.

serves 6

Ingredients of Christmas Cherry puddings with pink custard
100g unsalted butter, softened
125g caster sugar
2 eggs
75g self-raising flour
50g almond meal
425g can morello cherries, drained, juice reserved
2 egg yolks
1-2 tbs brandy or kirsch, optional

Description of Christmas Cherry puddings with pink custard
Preheat oven to 190°C. Grease six 150ml dariole moulds. Cream the butter and 100g of the sugar until light and fluffy. Add the eggs one at a time until incorporated. Sift in the flour and stir through the egg mixture with the almond meal.

Place a layer of cherries in the base of each mould. Chop the remaining cherries and fold into batter. Fill the moulds just over halfway and bake in the oven for 20 minutes until golden.

Meanwhile, place 1/2 cup of cherry juice in a pan and bring to the boil. Reduce heat to low and simmer until reduced by half. Whisk egg yolks and remaining sugar in a bowl over simmering water until mixture starts to thicken. Stir in reduced juice and brandy. Serve with the puddings.

Source - taste.com.au

Cherry and almond christmas cake

Cherry and almond christmas cake

Cherry and almond christmas cake

Tastes pretty good but terribly sweet.

Ingredients of Cherry and almond christmas cake

260g (1 1/2 cups) sultanas

250g glace cherries, quartered

95g (1/2 cup) mixed peel

80g (1/2 cup) chopped dried apricots

65g (1/2 cup) slivered almonds

1 x 100g pkt sucrose-free ginger (Buderim Ginger brand), chopped

2 tbs Amaretto liqueur

1 tbs brandy

Melted butter, to grease

1 x 140g ctn apple fruit puree (Goulburn Valley brand)

100g (1/2 cup) caster sugar

2 eggs

3 egg whites

2 tsp finely grated orange rind

150g (1 cup) plain flour

75g (1/2 cup) self-raising flour

45g (about 9) glace cherries, extra, halved

30g (about 30) whole blanched almonds

1 tbs Amaretto liqueur, extra

Description of Cherry and almond christmas cake

Combine the sultanas, cherries, peel, apricot, almonds, ginger, liqueur and brandy in a glass or ceramic bowl. Cover with plastic wrap and set aside for 8 hours or overnight to macerate.

Preheat oven to 150°C. Brush a deep, square 18cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper.

Place apple, sugar, eggs, egg whites and orange rind in a bowl. Use a whisk to mix until combined. Add fruit mixture and use a wooden spoon to mix well. Sift over combined flours and stir until combined.

Spoon cake mixture into prepared pan. Tap the pan on the benchtop to settle mixture and smooth the surface. Arrange the extra cherries and almonds over the surface in a flower pattern. Bake in oven for 2 hours or until a skewer inserted into the centre comes out clean.

Remove cake from oven. Pour the extra liqueur over the cake. Wrap the pan in 2 clean tea towels and set aside to cool completely. Turn the cake out onto a wire rack. Cut into slices to serve.

Notes & tips for Cherry and almond christmas cake

This cake will keep for up to 1 month. Wrap in plastic wrap and store in an airtight container.

Cherry and almond christmas cake

Preparation Time 25 minutes/Cooking Time 120 minutes/Makes 36 slices

Source - taste.com.au

Cheat's christmas pudding

Cheat's christmas pudding

Cheat's christmas pudding

yummy and easy. i'll definately use this 'cheat' again.

serves 10

Ingredients of Cheat's christmas pudding

1-1 1/2g good-quality bought Christmas pudding

120ml (6 tbs) rum or brandy

600ml bought fresh custard

300ml thickened cream, lightly whipped

Description of Cheat's christmas pudding

The night before you wish to serve the pudding, remove the lid from the pudding and pour over four tablespoons of the rum or brandy. Replace the lid and set aside overnight.

The next day, cook according to packet directions. Place custard, cream and remaining rum or brandy in a bowl and stir to combine. Serve the pudding drizzled with the custard.

Source - taste.com.au

Christmas Buche de Noel

Christmas Buche de Noel

Christmas Buche de Noel

This recipe will be used every Christmas from now on. Annabelle, Melbourne

Ingredients of Christmas Buche de Noel

Melted butter, to grease

30g dark cooking chocolate, coarsely chopped

4 eggs

155g (3/4 cup) caster sugar

2 tbs warm water

1/4 tsp bicarbonate of soda

40g (1/2 cup) self-raising flour

1 tbs plain flour

40g (1/3 cup) hazelnut meal

5 tsp caster sugar, extra

1 x 250g ctn mascarpone

125ml (1/2 cup) thickened cream

2 tbs Frangelico liqueur

1 vanilla bean, split lengthways, seeds removed

White chocolate leaves, to decorate (see notes)

Description of Christmas Buche de Noel

Preheat oven to 180°C. Brush a 25 x 30cm (base measurement) Swiss roll pan with melted butter to grease. Line the base and 2 short sides with non-stick baking paper to reach about 7cm above the edge of the 2 short sides.

Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir occasionally with a metal spoon until the chocolate melts and is smooth.

Use an electric beater to beat the eggs and sugar in a medium bowl for 10 minutes or until pale and creamy.

Stir the water and bicarbonate of soda into melted chocolate. Sift the combined flour over the egg mixture. Fold in the hazelnut meal and chocolate mixture with a metal spoon until well combined. Pour into the lined pan. Bake for 12 minutes or until firm and a skewer inserted into the centre comes out clean.

Meanwhile, place a 50 x 30cm sheet of non-stick baking paper on a flat surface. Sprinkle with 4 teaspoons of extra sugar. Use the overhanging paper to carefully turn the cake onto the sugar on the paper. Remove the top sheet of paper from the cake. Trim the crisp edges of the cake. Starting with the long side closest to you, and using the paper as a guide, roll up the cake. Wrap in baking paper. Place, seam-side down, on a tray and set aside for 1 hour to cool completely.

Beat the mascarpone, cream, Frangelico and vanilla seeds until firm peaks form. Carefully unroll the cake. Spread with mascarpone mixture. Roll up. Sprinkle with remaining sugar. Cover with baking paper. Place in an airtight container in fridge for 1 hour to chill. Top with white chocolate leaves to serve.

Notes & tips for Christmas Buche de Noel

How to make chocolate leaves: Use a small paintbrush to brush melted white choc melts over the undersides of washed, dried organic rose leaves. Place, chocolate-side up, on a tray lined with non-stick baking paper in fridge until set. Repeat to add a second chocolate layer. Once set, test one by peeling off the leaf - if the chocolate breaks, add a third layer of chocolate to all the leaves. Carefully peel off leaves and discard. Dust lightly with cocoa powder, then brush off excess. Store in an airtight container in the fridge. Use to decorate Buche de Noel.

Time plan tip: Make this recipe up to 1 day ahead. Store in the fridge.

Allow one hour cooling and one hour chilling time.

Christmas Buche de Noel

Preparation Time 40 - 160 minutes/Cooking Time 20 minutes/serves 10

Source - taste.com.au

Christmas Homemade chocolate sauce Recipe

Christmas Homemade chocolate sauce Recipe

Christmas Homemade chocolate sauce Recipe

This sauce is fantastic and true to it's word it kept really well in the fridge, not that it was there for long.

Makes 2/3 cup/serves: 1

Ingredients of Christmas Homemade chocolate sauce Recipe

100g dark chocolate, broken into squares

1/4 cup thickened cream

1 tablespoon Kahlua, optional

Description of Christmas Homemade chocolate sauce Recipe

Place chocolate and cream in a microwavesafe jug. Microwave, uncovered, on HIGH (100%) power for 2 to 3 minutes, stirring every minute with a metal spoon or until smooth. Stir in Kahlua, if desired.

Serve with ice-cream or our banana split. Sauce will keep for 2 weeks in the fridge.

Source - taste.com.au

Christmas Basic chocolate sauce Recipe

Christmas Basic chocolate sauce Recipe

Christmas Basic chocolate sauce Recipe
It is a winner and great for a crowd.

Makes 375mls (1 1/2 cups)

Ingredients of Christmas Basic chocolate sauce Recipe
185ml (3/4 cup) thickened cream, at room temperature
200g good-quality dark chocolate, broken into squares
55g (1/4 cup, firmly packed) brown sugar

Description of Christmas Basic chocolate sauce Recipe
Quarter fill a medium saucepan with water and place a large heatproof bowl over the top. The bowl should fit snugly in the pan with its base reaching halfway into the pan. If the base of the bowl touches the water, the chocolate may overheat and become grainy. If the bowl does touch the water, remove the bowl and tip a little of the water out. Remove the bowl and place the saucepan over high heat and bring the water to the boil. Reduce heat to low so the water is barely simmering.

Place the cream, chocolate and sugar in the heatproof bowl. It is important to use good-quality dark chocolate as this will affect the flavour of the sauce (you can also use good-quality cooking chocolate). Place the bowl over the pan of simmering water, and heat, stirring often with a metal or wooden spoon, for 3-4 minutes or until chocolate almost melts. If you are using a wooden spoon, make sure it's clean. It is a good idea to keep separate wooden spoons for sweet and savoury cooking, as the wood can absorb the flavours of the food it comes in contact with.

Remove the bowl from the heat and continue to stir until all the chocolate melts. (See microwave tip.) There will be enough residual heat in the bowl for the chocolate to finish melting. This also ensures the chocolate doesn't overheat.

Serve the chocolate sauce warm or transfer to a clean, dry airtight jar or container. Store in the fridge for 3-4 weeks. Serve at room temperature or warm (see reheating instructions). Use a clean metal spoon each time you remove the chocolate sauce from the container to prevent mould forming.

Notes & tips for Christmas Basic chocolate sauce Recipe
Microwave tip: Place the cream, chocolate and sugar in a medium heatproof, microwave-safe bowl or jug. Heat, uncovered, stirring every minute on Medium-High/650watts/70% for 2-3 minutes or until the chocolate melts and the sauce is smooth.

To reheat: Place the chocolate sauce in a small heatproof bowl. Fill a large heatproof bowl about one quarter full with boiling water. Sit the small bowl inside the large bowl and heat, stirring the sauce often, for 1-2 minutes for a single portion (2 tbs), 4 minutes for the whole quantity or until the chocolate sauce is warmed through.

Microwave reheating: Place the sauce in a microwave-safe container and heat a single portion on Medium/500watts/50% for 20-40 seconds or until warmed through. If reheating the whole quantity, cook on Medium/500watts/50% for 1-2 minutes or until warmed through.

Serving suggestions: Drizzle over ice-cream; Pour over poached pears; Use as a dipping sauce for fresh fruit; Drizzle over crepes and sliced fresh strawberries.

Variations of Christmas Basic chocolate sauce Recipe:
Chilli chocolate sauce: Halve 3 fresh red birdseye chillies lengthways and place in a small saucepan with the cream. Heat over medium heat until the cream almost comes to the boil. Remove from the heat and set aside for 15 minutes to allow the chilli to infuse into the cream. Strain and continue from step 1.

Rum & raisin chocolate sauce: Combine 50g (1/4 cup) raisins, finely chopped, with 2 tbs of dark rum that has been warmed in a small bowl. Set aside for 10 minutes to soak. Stir into the chocolate sauce at the end of step 3.
Mocha sauce: Add 2 tsp instant espresso coffee granules with the cream in step 2.

Cointreau chocolate sauce: Reduce the cream to 160ml (2/3 cup). Replace the brown sugar with 60g (1/4 cup) caster sugar. Stir in 2 tbs of Cointreau liqueur at the end of step 3 (you can replace the Cointreau with Frangelico, Creme de menthe or Sambuca).

Source - taste.com.au

Christmas Mango butter Recipe

Christmas Mango butter Recipe

Christmas Mango butter Recipe

This mango jam is really delicious, far better than you might expect.

Makes 1 1/2-2 cups

Ingredients of Christmas Mango butter Recipe

900g mango pulp

115ml lemon juice

115ml orange juice

800g caster sugar

Description of Christmas Mango butter Recipe

Preheat the oven to 100°C.

Place mango pulp, lemon and orange juice in a large pan over low heat and simmer for 10-15 minutes until most of the liquid has evaporated.

Meanwhile, spread the sugar on a large baking tray, place in the oven and warm for five minutes. Blend or sieve the mango mixture, then return to the pan. Stir in the warmed sugar and cook gently over low heat until the sugar has dissolved. Increase the

heat to medium and cook, stirring occasionally to prevent catching, for up to 30 minutes or until mixture is thick.

Spoon the butter into clean, sterilised jars. Cover and seal. Serve on toast or use to fill cakes. Mango butter will keep in the fridge for up to three weeks.

Source - taste.com.au

Christmas Frangelico chocolate sauce Recipe

Christmas Frangelico chocolate sauce Recipe

Christmas Frangelico chocolate sauce Recipe
Lovely for Christmas day

Preparation Time 10 minutes/Cooking Time 10 minutes
Makes 500ml (2 cups)

Ingredients of Christmas Frangelico chocolate sauce Recipe
Makes: about 500ml (2 cups)
300ml thickened cream
180g good-quality dark cooking chocolate, chopped
55g (1/4 cup, firmly packed) brown sugar
80ml (1/3 cup) Frangelico liqueur

Description of Christmas Frangelico chocolate sauce Recipe
Combine the cream, chocolate and sugar in a medium saucepan over low heat. Cook, stirring with a metal spoon, for 8 minutes or until chocolate melts and mixture is smooth.

Stir in the liqueur and cook, stirring, for 2 minutes or until well combined. Remove from heat. Serve immediately.

Notes & tips for Christmas Frangelico chocolate sauce Recipe
You'll need a metal spoon for this recipe.
This sauce is ideal with hot pancakes and vanilla or chocolate ice-cream.

Source - taste.com.au

Christmas Butterscotch sauce Recipe

Christmas Butterscotch sauce Recipe

Christmas Butterscotch sauce Recipe
Beautiful sauce. Super easy to make and such a treat for any puddings, cakes, ice cream or pastries. I recomend it a lot!

Preparation Time 5 minutes/Cooking Time 15 minutes/Makes 330mls (1 1/3 cups)
serves: 4

Ingredients of Christmas Butterscotch sauce Recipe
160ml (2/3 cup) thin cream
155g (3/4 cup, firmly packed) brown sugar
50g (2 1/2 tbs) butter, cubed
2 tsp vanilla essence

Description of Christmas Butterscotch sauce Recipe
Place the cream, sugar, butter and vanilla essence in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.
Increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly. Remove the pan from the heat. Set aside for 2 hours or until cooled to room temperature. Serve at room temperature.

Notes & tips for Christmas Butterscotch sauce Recipe
Variation:
Chocolate sauce
Replace the brown sugar with 200g good-quality dark cooking chocolate, chopped. Cook over low heat, stirring constantly, for 6-8 minutes or until the chocolate melts and the sauce is smooth. Serve warm or at room temperature.
Storage: The butterscotch sauce (and variation) will keep in an airtight jar in the fridge for up to 2 weeks. Bring to temperature before serving.

Source - taste.com.au

Boozy sauce for plum pudding

Boozy sauce for plum pudding

Boozy sauce for plum pudding

The sauce (without the cream of course) can be stored for quite a quite a while. It is also great either warm or cold on ice cream.

serves: 8

Ingredients of Boozy sauce for plum pudding

125g unsalted butter

225g dark brown sugar

1 egg

65ml port

65ml medium-sweet sherry

600ml thickened cream

Description of Boozy sauce for plum pudding

Melt butter in a saucepan over medium heat. Add sugar, stirring to combine well, then add egg, port and sherry, whisking for 2 minutes over medium-high heat to dissolve sugar. Seal in a jar, allow to cool, then refrigerate until ready to serve. To serve, whip cream until soft peaks form, then fold into sauce.

Source - taste.com.au

Christmas Lemon curd Recipe

Christmas Lemon curd Recipe

Christmas Lemon curd Recipe

Very simple to make, and really nice. It was also a good way to use up the egg yolks I had left over from making lemon sorbet.

Makes 1 1/2 cups

Ingredients of Christmas Lemon curd Recipe

2 eggs, plus 2 egg yolks

3/4 cup (165g) caster sugar

1/3 cup (80g) chilled unsalted butter

Zest and juice of 2 lemons

Description of Christmas Lemon curd Recipe

Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.

Source - taste.com.au

Christmas Triple choc temptation cake

Christmas Triple choc temptation cake

Christmas Triple choc temptation cake
Fantastic twist on a chocolate ripple cake. Everyone loved it and there was none left to bring home. Also so simple.

serves: 8

Ingredients of Christmas Triple choc temptation cake
500ml thickened cream
1/3 cup icing sugar mixture
1 teaspoon vanilla extract
2 x 50g chocolate honeycomb bars
250g packet Cottage Cookies Triple Choc Temptation
milk chocolate curls, to decorate

Description of Christmas Triple choc temptation cake
Using an electric mixer, beat cream, icing sugar and vanilla until stiff peaks form.

Finely chop 1 honeycomb bar. Fold through half of the cream mixture. Sandwich cookies together with honeycomb mixture. Place on a plate to form 2 logs, side by side. Spread remaining cream mixture over top and sides of logs. Cover and refrigerate overnight.

Chop remaining honeycomb bar. Top cake with chopped honeycomb and chocolate curls just before serving. Slice cake on an angle to create a striped effect.

Source - taste.com.au