Christmas Cake - Part 1 - Fruit Preparation

Its been so long since I've had a Sunday free to do some baking, so I thought I'd make the most of it! An attempt at a new Apple cake recipe (results and recipe to come soon), and I have decided that this is the year I will make my first Christmas Cake! I've always wanted to make one, but have never had the time (a poor excuse really), so, after reviewing many recipes (and trying to decipher different versions in my gran's hand written book), I have chosen combine a few recipes into one, taking the parts I like best of each - could make for an interesting Christmas Cake, that's for sure!!

Getting organised for the cake, I have started with pre-soaking my fruit to get the best flavour in the cake and to make sure the fruit is nice and juicy. I have chosen the fruit that myself and my partner like best, but you can use your own combinations depending on preference.

Ingredients:

• 7 oz Raisins
• 7 oz Glace Cherries, sliced in half
• 7 oz Sultanas
• 3 1/2 oz Dates, chopped
• 2 oz Currants
• 2 oz Caster Sugar
• 60ml Water
• 175ml Brandy
• 1 Cinnamon Stick

Method: 

1. Weigh out the dried fruit, and transfer to a large bowl, along with the cinnamon stick, and mix with a spoon until evenly mixed.
2. Heat the water and sugar in a saucepan (if you have a stainless steel saucepan (or I use the base of my steamer), use this, as I find that dissolving sugar in a non-stick pan tends to scratch the surface when stirring) over a low heat, until the sugar has completely dissolved and the mixture is still clear, making sure not to over-heat the mixture or caramelise.
3. Let the sugar mixture cool slightly, then transfer this to the brandy and stir to combine.
4. Pour the liquid over the fruit and stir well, ensuring the liquid has coated all of the fruit. (If you are pushed for time and have not got time to soak the fruit for 6 weeks, the same effect can be achieved by heating the fruit with the brandy syrup mix - so once you get to step 4, transfer the fruit mixture back into the pan and heat gently on a very low heat for approx 10-20 minutes - you don't want to stew the fruit, but the heat and liquid will help the fruit to plump up and absorb the alcohol mixture enough to give the effect that it has been soaking for 6 weeks! If you are choosing this method, once heated, transfer the fruit mixture with juices to a bowl to cool before adding to your cake mixture.)
5. Transfer the fruit mix into a large air-tight storage container, and store in the cupboard until you are ready to make your cake.
6. Over the next week, stir the mixture every day (or every other day if you don't have time to do it every day), to make sure the fruits are soaking up the brandy and remain nice and moist. After the first week, stir the mixture once a week until you are ready to make your cake.

The longer in advance you can prepare your fruit and allow the flavours to develop, the more intense flavour your Christmas Cake will have. I would suggest soaking the fruit for a minimum of one week, anywhere up to 6 weeks in advance.

As this is my first attempt, I am going to try soaking my fruit for 3 weeks before making my cake.......we will see how I get on!

 

Blackberry & Apple Crumble

There is nothing I like more than a good fruit crumble with lashings of custard, especially when the apples come from your own garden, and you have picked the blackberry's from walking along the roadside at home - makes for a very cheap, but truly tasty pudding. I also like experimenting with different types of crumble topping - I think that the more crunchy texture, the better, and if it all sticks to the roof of your mouth, then you know it really is good!

Ingredients

3-4 Large Cooking Apples (Skinned, cored and cut into large chunks)

1 Punnet of Blackberries (or if you are picking them - a good bowl full)

Cinnamon

Demerara or Soft Brown Sugar - approx 2 heaped tbsp to add to the apples when cooking

For the Crumle Topping:

4 oz Plain Flour

4 oz Demerara or Soft Brown Sugar

4 oz Unsalted Butter, diced into small pieces

4 oz Ground or Finely Chopped Almonds or Porridge Oats

Method

1.  Pre-heat the oven to 180°C (160°C for fan ovens, or gas mark 4). Place the apple chunks into a saucepan with approx 2 tbsp water, and set over a low heat to soften. (You want the chunks to break down slightly, but not disintegrate into a puree) While the apples are stewing slowly, add 2 heaped tbsp of the demerara or soft brown sugar to them and stir to combine. Add 1-2 tsp (depending on taste) of cinnamon to the apples (or if you're like me - half a jar!!!). Once the apples have softened (you should have a mixture that looks like half puree, half chunks), transfer them to an oven proof dish, to line the base of your crumble.

2. Scatter the blackberries over the cooked apples, and mix in if you like (or you can leave them on top of the apples, and let them cook in together naturally).

3. To make the crumble topping, mix the flour with the sugar in a mixing bowl. Add the butter and using your fingertips, rub into the flour until the mixture resembles coarse breadcrumbs (do not rub into as finely as if you were making pastry, as you want to have lots of texture for your crumble).

4. Stir in the ground or finely chopped almonds or porridge oats, and then spoon over the top of your fruit, being careful not to press down on the mixture, as you want it to remain fairly loose and not too compact.

5. Smooth over the surface of the crumble, and I always like to sprinkle another spoonful of sugar over the top, along with a few more oats, and a good helping of cinnamon to make it really crispy and crunchy!

6. Place the crumble into the oven and cook for approximately 30-35 minutes, until the top turns a lovely golden brown colour, and the juices from the fruit start to ooze over the sides.

7. Serve with a big helping of custard or double cream, Mmm Mmm!

 

Joy and Sam's Fruity Meringue Roulade

I absolutely love this dessert as its so light and delicious, and perfect for eating after a big meal as its not too filling - only problem is, you could probably eat it all in one sitting!! (Good job this mixture makes 2!) A big thank-you Joy and Sam for sharing the recipe with me.

Ingredients:

• 4 Egg Whites
• 6oz Icing Sugar (plus extra for dusting)
• 1tsp Cornflour
• 1tsp Lemon Juice 
• 1tsp Vanilla
• Double or Whipping Cream
• Assortment of fresh or frozen fruit

Method:

1. Pre-heat oven to 180°C (160°C for fan ovens). Grease 2 x Swiss roll tins (or 1 large one), and line with greaseproof paper, then lightly oil the paper as well.
2. Whip the egg whites until soft peaks form, then add half the icing sugar.
3. Add the Cornflour to the remaining icing sugar, then add the mixture to the whipped egg, whilst keeping whipping, then add the lemon and vanilla.
4. Smooth the mix over the 2 tins and bake for approx 25 minutes in the oven.
5. Whilst the egg whites are cooking, put some greaseproof paper on the work surface and dust generously with icing sugar (one sheet for each tin).
6. Once the egg whites are cooked, turn out onto the prepared greaseproof paper on the work surface and peel off the greaseproof paper on the base. 
7. Once cool, spread over your choice of filling (whipped cream and fresh fruit works really well), then gradually roll the roulade, using the greaseproof paper as an aid to stop from breaking. (Don’t worry if it cracks a bit – it all adds to the rustic effect and will still taste delicious!)