Here are the recipes requested so far from this morning’s cooking talkback on ABC radio Hobart.

Leanne’s grandmother’s exceptional Christmas Cake

This recipe is given in imperial weights, measures and oven temperatures, which in my opinion gives it extra charm.

Thanks to Leanne for sharing this wonderful recipe.

Ingredients

1 lb sultanas

1 lb raisins

4 oz glace cherries

4 oz almonds

1½ lbs light or dark brown sugar

½ cup self raising flour

1 lb currants

¾ lb mixed dried fruit

4oz mixed peel

8 to 9 eggs

1 lb plain flour

1 lb butter

1 cup sherry

Method

The night before baking, wash the fruit, drain, transfer to a bowl and then pour over the sherry, mixing well.  Leave to stand overnight.

Next day, cream the butter and sugar together until light and fluffy.

Whisk in the eggs, one at a time.

Fold in the flours alternately with the fruit/sherry mixture and chopped almonds.

Heat oven to 300 degrees F.  Grease a 10 inch square tin and line with baking paper, greased again. (I used a 12 inch square tin.)

Spoon the mixture into the tin and spread out evenly.

In the oven, place extra trays on the bottom shelf to ensure that the base of the cake doesn’t over-brown.

Bake for 1 hour, then reduce oven temperature to 275 degrees F and bake for a further 3 hours approximately, or until a metal skewer inserted into the centre comes out clean.

Allow to cool in tin.

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Never fail, easy pavlova

3 egg whites

1½ cups castor sugar

1 teaspoon white vinegar

1 rounded teaspoon cornflour

2 tablespoons boiling water

300ml cream and 1 teaspoon icing sugar, to decorate

Seasonal fruits to decorate

Preheat oven to 130 degrees C (fan forced).

Grease a baking tray and line with baking paper or alternatively {better option} grease a large ovenproof plate (diameter 28cm approximately).

Place all ingredients in the bowl of an electric beater, boiling water last, and then beat until stiff peaks form.

Spoon in a mound in the centre of the baking tray or plate. With a flat bladed knife or spatula, shape into an 18cm diameter round.

Bake for 15 minutes, then reduce oven temperature to 100 degrees C and bake for a further 45 minutes.  Turn off the oven and leave until cold (overnight is fine) with the oven door just a smidgeon ajar.

Decorate with whipped cream and seasonal fruits.  Cut into portions with a knife that has been dipped in hot water, then dried.

Whip the cream with the icing sugar until medium peaks form.  Spread over the cold pavlova and decorate with seasonal fruits.

Serves 6

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Glaze for Ham

¼ cup marmalade – sieved if preferred

2 teaspoons soy sauce

½ to 1 teaspoon finely grated fresh green ginger

½ cup orange or pineapple juice

2 teaspoons Dijon mustard

Whisk together and brush over the ham before baking.  To bake the ham (I use one that is already cooked incidentally).

Remove skin from ham by inserting the tip of a sharp knife at the centre front and then gradually peel back the reminder (best done by hand).

If desired, make a diamond pattern into the fat underneath, but not as deep as into the flesh itself.  You can insert a clove into the centre of each diamond.

Alternatively, place pineapple rings decoratively over the ham, securing with toothpicks and if liked, place a glace cherry in the centre of each. 

Pour approximately 2 tablespoons olive or vegetable oil or similar into a large baking dish.

Place ham into this and brush gently with the glaze.

Tent loosely with foil and bake at 160 degrees C for 1 to 2 hours, depending on size of the ham, then remove the foil, bast the ham with the pan juices and bake until the glaze is shiny and the ham heated right through.