by Glotime | Dec 7, 2018 | Featured, GloKitchen
Did you know that the Christmas Pudding originated as far back as the 14th Century when the ingredients were quite different from how they are today, and was more of a main course containing mutton.
Then as it evolved it became a Christmas dessert and a silver coin, usually an old fashioned six pence was hidden inside. The ideas was, whoever found it would get good fortune for the following year. There were no health and safety or allergy restrictions in those days.
So why not bring back some of those old traditions, I don’t mean mutton or a six pence, but perhaps put something unusual but edible inside as a surprise when serving your Christmas feast this year.
Ingredients
- 150 grams currants
- 150 grams sultanas
- 150 grams chopped prunes
- 175 ml sherry
- 100 grams plain flour
- 125 grams fresh breadcrumbs
- 150 grams suet
- 150 grams dark brown muscovado sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- grated zest of 1 lemon
- 3 large eggs
- 1 medium cooking apple (peeled and grated)
- 3 tablespoons honey
- 125 ml vodka or brandy (to flame the pudding)
Instructions
- Put the currants, sultanas and prunes into a bowl with the sherry, swill the bowl a bit, then cover with clingfilm and leave to soak overnight or for up to 1 week.
- When the fruits have had their soaking time, put a large pan of water on to boil, or heat some water in a conventional steamer, and butter your heatproof plastic pudding basin, remember to grease the lid, too.
- In a large mixing bowl, combine all the remaining pudding ingredients (except the vodka/brandy),
- Add the booze soaked fruits, scraping in every last drop of liquor with a spatula, and mix to combine thoroughly, then add the all important 'sixpence'.
- Scrape and press the mixture into the prepared pudding basin, squish it down and put on the lid. Then wrap with a layer of foil so that the basin is watertight, then either put the basin in the pan of boiling water (halfway up the basin) or in the top of a lidded steamer and steam for 5 hours, checking every now and again that the water hasn’t bubbled away.
- When it’s had its 5 hours, remove carefully and, when cooled slightly, unwrap the foil, and put the pudding in its basin out of the way in the kitche, until Christmas Day.
- On the big day, rewrap the pudding (still in its basin) in foil and steam again, this time for 3 hours.
- then transfer to a plate, add the booze and light it !
- serve with clotted cream, custard or just as is.
by Glotime | Nov 23, 2018 | Featured, GloKitchen
The very mention of Stollen sends many of us into raptures as we tuck into this delicious cake, mostly associated with Christmas.
Originally from Dresden, capital of the German free state of Saxony, where there is even a festival in its name, and dates back to the 15th Century.
Try this recipe and dare not to LOVE it, and it will also steal the hearts of anyone who tries it.
Ingredients
- 500g/1lb 2oz strong white flour, plus extra for flouring
- 100g/3½oz caster sugar
- 10g fast action yeast
- 10g salt
- 150g/5½oz unsalted butter, softened
- 250ml/9fl oz full-fat milk
- pinch ground nutmeg
- pinch ground cloves
- ½ tsp vanilla extract
- 2 drops almond extract
- 55g/2oz blanched almonds, finely chopped
- 200g/7oz raisins
- 100g/3½oz currants
- 125g/4oz candied peel
- 25g/1oz butter, melted
- 225g/8oz marzipan
- 25g/1oz butter, melted
- 2 tbsp icing sugar
Instructions
- Put the flour and sugar in a large bowl. Add the yeast on one side of the bowl and the salt on the other. Add the softened butter and 200ml/7fl oz of the milk and stir together.
- Add the remaining milk and bring the mixture together to form a soft dough. Transfer to a generously floured work surface and knead for 6-7 minutes, or until smooth and pliable.
- Mix the nutmeg, cloves, vanilla and almond extract, almonds, dried fruit and mixed peel together in a large bowl. Put the dough on top and knead from the outside into the centre incorporating the dried fruit and spices as you go. When everything has been fully incorporated, cover the bowl with cling film and leave to rise for 1-2 hours in a warm place, or until doubled in size.
- Flatten the dough and roll out on a lightly floured work surface to a rectangle about 45x35cm/18x14in (or so the short side of the dough matches the longest side of your baking tray). Brush with the melted butter.
- Roll out the marzipan to about 35x15cm/14x6in (the long side should approximately match the width of the dough). Place on top of the dough in the middle. Roll the dough up to enclose the marzipan and transfer to a baking tray lined with baking parchment. Cover and leave to rise for about an hour, or until risen and doubled in size.
- Preheat the oven to 190C/375F/Gas 5 (fan 170C).
- When the dough is risen, bake for an hour. Remove from the oven, brush with melted butter, and dust with icing sugar. Serve cold.
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by Adam | Nov 15, 2018 | Featured, GloKitchen
As Party Season comes into its own, we must be permitted to be a bit naughty as chocolate is the food of love, and we LOVE chocolate.
Here is a recipe for the most rich, moist chocolate you have ever tried.
Be naughty & enjoy hot or cold.
Ingredients
- 1 1/2 cups self-raising flour
- 1 1/2 cups sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil (sunflower or vegetable)
- 2 Medium Eggs
- 1 tablespoon vanilla extract
- 3/4 cup skimmed milk
- 3/4 cup instant coffee
- 1 250-ml Double cream
- 250-grams dark chocolate
Instructions
- Preheat oven to 175°C (165°C fan)
- Grease or line an 8-inch round cake pan
- Mix flour, sugar, cocoa powder, baking powder and salt in a large bowl.
- Add oil, egg, vanilla and milk to the flour mixture and beat well to combine
- Add the coffee and mix.
- Pour the batter into the prepared pan. Bake for 40 - 45 minutes, until a rounded knife inserted in the centre of the chocolate cake comes out clean.
- Remove from oven and allow to cool for 20 minutes.
- Transfer cake to a wire rack and cool completely before frosting.
- Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that it doesn't boil.
- Once the cream is hot take the saucepan off the heat. Add in the dark chocolate.
- stir with a spatula until smooth, creamy and glossy.
- Refrigerate for one hour or hour until thickened
- Spread over the cake.
- Serve with Clotted cream or a scoop of vanilla ice cream.
