Ilene's Christmas Pudding
Serves 6
The winner of the Best Christmas Recipe at our December meeting was Ilene's Easy Christmas Pudding. Rich and fruity - this luxurious recipe takes 20 minutes to make from start to eat! The pudding will keep perfectly well for up to one month in a cool, dark place when covered well with cling film and foil.
Ingredients
- 50 g Fresh Breadcrumbs
- 600 g Mincemeat
- 2 tblsp Brandy or Whisky
- 50 g Self-raising Flour
- 1 tsp Cinnamon
- 1 tsp Mixed Spice
- 3 tblsp Treacle
- 2 Eggs
- Zest of 1 Orange
Method
- Add all of the ingredients to a bowl and mix well until combined
- Pour the mixture into a lightly oiled 900ml ovenproof bowl. Cover loosely with a circle of greaseproof paper
- Cook in the microwave on high for 13-15 minutes. Check regularly to see if it is cooked. Use a knife to check that it is done - the knife will come out clean when the pudding is cooked.
- Leave to cool completely.
- On Christmas day reheat the pudding in the microwave for 5 minutes on high until piping hot.
- Serve with brandy butter, cream and a sprinkle of icing sugar.
Yorkshire Parkin
An absolute favourite of the Faragher family that conjures up memories of bonfires and cosy winter evenings. A sticky, gingery treat that reaches its zenith if left in the cupboard for 5 days in parchment and foil - sadly we can never wait that long!
Ingredients
- 200g Butter
- 1 Large Egg
- 4 tbsp Milk
- 200g Golden Syrup
- 85g Treacle
- 85g Light Soft Brown Sugar
- 100g Medium Oatmeal (if you only have rolled oats, blitz them in a food blender to make them smaller)
- 250g Self-raising Flour
- 1 tbsp Ground Ginger
Method
- Heat the oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment.
- Beat the egg and milk together with a fork.
- Melt the syrup, treacle, sugar and butter together over a gentle heat until the sugar has dissolved and the butter has melted. Remove from the heat.
- Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
- Pour the mixture into the tin and bake for about 50 minutes - 1 hour until the cake feels firm. Cool the Parkin in the tin before wrapping it in more parchment and foil. The cake will last up to 2 weeks.
- Serve warm with custard or cold for a tasty snack with a strong cup of Yorkshire Tea!
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