Christmas – time for warm and cold desserts

Christmas Dessert Recipes are the best way to dedicate your meal to the festive season. Desserts not only mark the end of a meal but also are the highlight of any celebration.
Christmas Dessert Recipes will, of course, feature the traditional Christmas Cake, Christmas Pudding and cookies. But going with the fads, let us also use some fresh fruits to make some delightful puddings and desserts. Also, as we all know it, chocolate is on an all time high. So what about going through some Chocolate and Prune Pudding and Chocolate Marquise. Those who love some liquor who definitely adore the Bailey’s Ice cream Mousse.
For fresh fruit ideas, let me run you through some simple puddings using apple and banana.
In this, apples and strawberries covered with oats and wheat flour with brown sugar to make a healthy dessert. Preheat the oven to 190°C. Core 2- 3 medium apples and chop roughly. Put them in an ovenproof dish. Slice 15-20 strawberries thinly and add. Sprinkle 2 tablespoons sugar and mix and let it stand for sometime. Place ½ cup rolled oats in a bowl. Add 2 tablespoons whole wheat flour, 1 teaspoon cinnamon powder and 3 tablespoons brown sugar and mix. Add 2 tablespoons chilled diced butter and mix with finger tips so that it resembles bread crumbs. Spread this mixture over the fruits in the dish. Place it in the oven and bake for about twenty minutes. Serve warm.
This is an ideal teatime cake with the goodness of whole-wheat flour. Preheat oven to 180 C. Grease and line a nine-inch by four-inch loaf tin. Sieve ¾ cup whole wheat flour, ¾ cup refined flour, 2 teaspoons baking powder, salt, ¼ teaspoon cinnamon powder and 1/8 teaspoon nutmeg powder. Cream 200 grams butter and 1 cup brown sugar together in a bowl till light. Add 2 medium mashed bananas, 1 teaspoon vanilla essence and mix. Beat 3 eggs with a hand blender till light and fluffy. Add one third of the flour mixture to the banana mixture. Add one third of the beaten eggs and mix with a light hand. Again add one third of the flour and one third of the eggs and mix. Add the remaining flour, ¼ cup chopped walnuts and the remaining eggs and mix. Add 2 tablespoons milk to correct the consistency of the batter. Transfer the batter into the prepared tin and place it in the preheated oven. Bake at 180 C for about thirty minutes. Check if it is done by inserting a skewer. If it comes out clean it is done. If not, keep the tin back in the oven and bake for another five to ten minutes. Turn over onto a rack and cool before slicing.
You can serve this cake hot or cold.

Sharing some cake recipes

I am doing a fast forward and sharing one traditional recipe for Christmas cake here. As it is time to start planning the treats and recipes for Christmas cakes and cookies already, why not start browsing and choose what you like best.
Recipe for Christmas cake: Sieve 1½ cups refined flour with 1 teaspoon cinnamon powder and 1½ teaspoons baking powder. Add ¼ teaspoon grated lemon rind to it and mix. Keep it aside. Soak 10-12 chopped blanched almonds, 3 tablespoons chopped tutti frutti, 12-15 chopped glace cherries, ¼ cup chopped walnuts, 4 tablespoons chopped mixed peels, 8-10 chopped cashewnuts, 25-30 raisins and 15-20 currants in ½ cup rum. Preheat oven to 180C. Grease a cake tin. Break 6 eggs in a bowl and beat them with a few drops vanilla essence. Cream 1½ cups butter with 1 ¼ cups of soft brown sugar till it is soft and light in colour. Add 1 tablespoon honey and mix. Make caramel with ½ cup brown sugar and a little water. It should be blackish in colour. Mix the beaten eggs with the creamed butter and sugar and mix gently. Add the flour mixture and mix with a light hand. Strain the caramel into the soaked fruits and mix well. Add it to the cake batter and mix gently. Pour the batter into the prepared cake tin. Bake at 180C for thirty minutes. Reduce the temperature to 160C and bake further for forty-five minutes. When done take it out of the oven and leave it on a rack to cool. Cut into slices and serve.
Another similar version, though a lot simpler and contemporary is a Fruit and Nut Cake without use of rum. For this, preheat oven to 180ºC. Grease an eight-inch cake tin with a little butter. Coat the tin with 1 tablespoon fresh white breadcrumbs, shaking to remove any excess crumbs. Place the 210 grams butter, 1 cup sugar and ¼ cup water in a pan. Heat gently, stirring occasionally, until melted. Boil for three minutes or until syrupy, then allow to cool. Whisk 3 egg whites until stiff. Sift 2 cups flour with 2 teaspoons baking powder and 1½ ground mixed spice. Add 2 tablespoons chopped mixed peel, ¼ cup chopped glace cherries and ½ cup chopped walnut kernels to the flour mixture and stir well. Add 3 egg yolks and mix. Pour the cooled syrup into the bowl and whisk till cloudy. Gradually fold in the egg whites, using a rubber spatula, until the mixture is evenly blended. Add 2 tablespoons milk and mix. Pour into the prepared cake tin and bake in the preheated oven for fifty to sixty minutes, or until the cake springs back when pressed. Turn out and cool on a wire rack. Dust the cake thickly with icing sugar, slice and serve.
Recipes for Christmas cake abound. There is one special recipe in every home that has been passed down from generation to generation. For more variety of cakes, see Farmhouse Fruit Cake, Devil’s food cake, Black Forest Cake.

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