Bejewelled Puddings

Ingredients

Ingredients for sponges
100g butter
70g brown sugar
2 medium eggs, beaten (for vegan*use 2 tbsp soya flour with 4 tbsp water)
100g ground almonds
40g plain flour
1 tsp baking powder
pinch nutmeg and cinnamon
450g fruit - cherries, apricots, raspberries, blue berries or your choice
3 tbsp caster sugar
200ml of flavoured brandy or liqueur to match fruit e.g. crème de cassis for raspberries, apricot brandy for apricots, cherry brandy for cherries etc.

Ingredients for brandy sauce
Cooking and preparation time 10 minutes
30g butter or vegan margarine*
30g plain flour
350ml milk or soya milk*
350ml milk or soya milk*
20g caster sugar
100ml single cream or soya cream*
2 tbsp brandy
2 drops of vanilla or almond extract

Method for the sponges

01

Preheat the oven to 180°C/Gas Mark 4.

 

02

To make the sponge base, cream together the butter and brown sugar. Now add the eggs, almonds, flour, baking powder, nutmeg, cinnamon and mix in thoroughly. Set aside.

 

03

Make the fruit layer next. Add the fruit, sugar and brandy or liqueur to a small saucepan and simmer until most of the liquid has been absorbed. This should take around 15 minutes.

 

04

Grease four ramekins and line with baking parchment. Place the fruit mixture into each of the ramekins then add the sponge mixture. Bake in the oven for 25 minutes or until the sponge has risen and is crisp.

 

05

When done, let the puddings cool slightly before turning them out onto a plate each. You may need to go around the puddings with a sharp knife if they have stuck to the sides, carefully remove baking parchment.

 

Method for the brandy sauce

01

Gently melt the butter (or margarine) then add the flour, stirring with a whisk. Allow to cook for two minutes, keep stirring.

 

02

Slowly add the milk, stirring all the time. As the milk is added the sauce will start to thicken.

 

03

Add the sugar and allow the sauce to cook for 5 minutes on a low heat, stirring from time to time.

 

04

Add the cream and brandy plus either vanilla or almond extract. Bring slowly back to a higher temperature stirring all the time then serve immediately.

Stained glass window biscuits

Less than 30 mins preparation time

10 to 30 mins cooking time

Makes 25

Ingredients

For the biscuits

• 350g/12oz plain flour, plus extra for dusting
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 2 tsp ground ginger
• 100g/3½oz butter
• 175g/6oz soft brown sugar
• 1 free-range egg, beaten
• 4 tbsp golden syrup
• packet wrapped fruit-flavoured boiled sweets in different colours

To decorate

• tube ready-made white icing (available in the baking sections of most supermarkets) (optional)
• narrow ribbon

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the biscuits, mix the flour, bicarbonate of soda, salt and ginger together in a bowl.
3. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.
   
   Technique: Rubbing in
   Watch technique0:46 mins
4. In another bowl, beat together the egg and golden syrup, then pour this mixture into the flour mixture and mix to make a smooth dough, kneading lightly with your hands.
   
   Technique: Kneading bread
   Watch technique2:35 mins
5. Crush the sweets in their wrappers using a rolling pin.
6. Roll the dough out on a floured work surface to about 0.5cm/¼in thick, then cut into shapes using a selection of Christmas-themed cookie cutters. Transfer the biscuits to baking sheets lined with baking paper.
7. Cut out shapes in the centre of each biscuit, making sure you leave a good edge all around the biscuit. Completely fill the hole in each biscuit with crushed boiled sweets.
8. Make a hole at the top of each biscuit using a drinking straw so that you will be able to thread a ribbon through it later. Bake the biscuits in the oven for 10-12 minutes, or until golden-brown.
9. Remove the biscuits from the oven. While they're still warm, check that the holes are still there - if not, push a straw through again. Do not remove the biscuits from the baking tray until they have cooled because the boiled sweets need to harden. Once the sweets have hardened, gently lift the biscuits onto a wire rack with a palette knife to finish cooling.
10. If you like, you can decorate the biscuits with piped white icing. Thread ribbons through the holes in the biscuits to make loops for hanging from the tree.

 

Black cherry and kirsch truffle desserts

Over 2 hours preparation time

Less than 10 mins cooking time

Serves 8

Ingredients

• 350g/12oz black cherries, stoned and chopped (canned may be used)
• 4 tbsp kirsch liqueur
• 1 tsp almond essence
• 200g/7oz quality dark chocolate
• 175g/6oz creamed coconut, roughly chopped or grated
• 100g/4oz hard (block) vegetarian margarine
• 200g/7oz vegetarian almond crunch biscuits
• 50g/2oz hazelnuts, roughly chopped

Preparation method

1. Lightly oil 8 ramekin dishes with a flavour free oil and line with silicone baking parchment.
2. Place the fresh or canned cherries in a bowl and pour over the kirsch liqueur and almond essence. Leave to marinate for 2 hours.
3. Melt the chocolate, creamed coconut and margarine together over a gentle heat.
   
   Technique: Melting chocolate
   Watch technique1:07 mins
4. Roughly crush the almond crunch biscuits and stir into the melted mixture with the hazelnuts. Add the marinated fruit and any remaining liquid.
5. Pour the mixture into the prepared ramekin dishes and lightly smooth the top. Cover and chill for 2 hours.
6. Turn out the desserts and serve on individual plates.