the Christmas countdown already upon us we thought we would
bring you a selection of recipes and tips that may help you
with your seasonal fare. Watch out for future last minute Christmas
cake and baking recipes and what's hot for those with little
time on their hands.
Prepare a 17inch (18cm) round cake tin
2. Cut cherries into quarters
3. Wash thoroughly to remove syrup
4. Dry well. Mix with 1 tbsp (15ml) measured
5. Sift remaining flour and semolina into
6. Rub butter into flour until mixture resembles
find bread crumbs
7. Add sugar, lemon rind and cherries
8. Mix vanilla, eggs and milk to a stiff batter
9. Stir briskly, without beating, until well
mixed. Transfer to prepared tin
10. Bake at 350║F (180░C) mark 4 for 1 hour,
or until a wooden cocktail stick, inserted
into centre of cake, comes out clean.
11. Leave in tin for 5 minutes. Turn out on
to a wire cooling rack.
12. Peel away paper. Store in an airtight
8 oz (225g) ready-to-roll fondant icing
Few drops of peppermint essence
Green food colouring (optional)
Gradually knead peppermint essence and food colouring,
if used, into fondant icing.
2. Roll out on a work surface dusted with icing
sugar to 1/8inch (0.25cm) thick.
3. Cut into rounds with a 1inch (2.5cm) biscuit
4. Leave for 24 hours until firmer.
When giving a dinner party it really impresses guests when the
host produces a well-thought out cheese platter after the puddings
are over. Don't just reach for a chunk of cheddar, score points
by following a few simple rules.
Allow 2oz (50g) per person if serving as part of a meal
Allow up to 4 oz (100g) if a meal in itself.
Select cheeses to give variety and colour, flavour and texture.
When eating, start with a mild cheese and finish with the strongest.
Bring cheese to room temperature for about an hour before serving
Don't overcrowd the board - leave room for cutting
Serve with a selection of sweet and savour biscuits, breads,
fresh fruit and celery