From the discussion with Renee Krosch, ABC Evenings, last night, two recipes for Christmas.

Christmas Pudding

250g butter

250g sugar

5 eggs

180g plain flour

60g breadcrumbs

1 teaspoon mixed spice

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

250g raisins

250g currants

125g sultanas

60g mixed peel

60g dried figs or dates, chopped

60g slivered (or chopped) almonds

80ml brandy

Brandy (for brushing over the pudding once cooked) – optional

Method

Cream butter and sugar together then add the eggs, one at a time, beating after each one is added.

Fold in the flour, breadcrumbs and spices.

Fold in the fruit, almonds and brandy.

Have ready a damp pudding cloth that has been sprinkled with flour.  Sit this, floured side up, in a large bowl (for easy handling’s sake) and pour the mixture into this.  Tie firmly at the top with string.

Have ready a large pot of boiling water into which the pudding will easily fit.  Boil for 4 hours, topping up water level when and if needed.

Remove from cloth and brush with brandy if liked, let air dry.  Wrap in cling film and refrigerate.

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Leanne’s grandmother’s exceptional Christmas Cake

This recipe was shared with me by an ABC listener a couple of years ago. It truly is an exceptional cake.

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

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.

Guide to size of tins
2 x 8 inch
1 x 11 inch
3 x 6 inch
1 x 9 inch and 1 x 6 inch