I’ve been making candied orange peel this weekend which left me with a glut of oranges to use up; I then came across this recipe for Orange and Cranberry cake and inspiration hit. I was originally going to make a drizzling syrup (a la Lemon Trickle Cake), but in the end decided a simple dribble of pure white glacé icing was much more festive. I’ve also modifed the original by throwing in a handful of chopped Walnuts, something I feel adds and extra dimension.

Recipe: Orange, Cranberry and Walnut Cake

Summary: This festive loaf cake takes two traditional ingredients and combines them into something new and delicious. A great alternative to Christmas Cake!

Ingredients

• 185g (1.5 cups) Plain Flour
• 170g (3/4 Cup) Unsalted Butter
• 170g (3/4 Cup) Caster Sugar
• 180ml (3/4 Cup) Orange Juice (freshly squeezed is best)
• 2 Eggs
• Zest of 1 Orange
• 60g (1/2 Cup) Roughly Chopped Walnuts
• 90g (3/4 Cup) Dried Cranberries
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• Icing Sugar
• Water

Method

1. Pre-heat your oven to 180c / 355f and grease a loaf tin.
2. Start by creaming together the butter and sugar until smooth and pale. In a separate bowl, sift the dry ingredients.
3. When the butter mixture is creamy, stir in the orange juice until smooth.
4. Now fold in the flour a tablespoon at a time until incorporated, adding an egg with the first two spoons.
5. Finally, stir in the nuts and cranberries ensuring well distributed.
6. Pour the mixture into your tin, and into the oven for approximately 50 minutes. The cake is ready when a cake skewer (cocktail stick) poked in to the centre comes out with just a few crumbs stuck to it.
7. When the cake is cooled, mix a couple of tbsp icing sugar with a little water. Drizzle the icing over the cake, and leave to harden for a few hours.

Preparation time: 15 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 8

I bought our Madeleine tin a couple of years ago and have probably used it twice since. It’s not that I don’t love Madeleines (I do), but that there are so many other things out there to try. This recipe caught my eye because a) I haven’t made Madeleines in a long time and b) I generally find myself suffering with seasonal spice addiction at this time of year (I started binging on Gingerbread Christmas Tree Biscuits about a week ago).

I’ve made only the most modest of changes to Elle’s recipe (which itself is only a modest tweak on the classic method of baking Madeleines). I’ve cut the amount of ginger slightly in the main mix (I suspected 3 ginger balls may be a little too spicy for Mia), and added cinnamon to the dusting sugar for no reason other than I love cinnamon. The result is delicious, and they barely lasted long enough for me to take the photograph you see here!

A crème brûlée is in simple terms a ramakin filled with a set custard, topped with a layer of sugar which is then burnt (“brûlée”) to a crispy caramel using either a blowtorch or the grill. As you can guess I used my blowtorch for the first time making these and while they turned out to be delicious, I did get a little carried away with the technique hence the slightly too dark caramel topping.

Given how easy crème brûlée turned out to be, this is definitely a recipe worth keeping around over Christmas (a time when you’re likely to be running around doing other things). It takes just a few minutes preparation and then it’s forgotten about for the best part of an hour while it bakes in the oven (the brûlée part is left until just before serving). A real time-saver!

I’ve increased the festive spirit of this one by adding some festive spices and rum (à la eggnog), but you can simply leave out those ingredients (increasing the cream correspondingly) if you so wish.

Recipe: Creme Brulee

Summary: A crème brûlée is in simple terms a ramekin filled with a set custard, topped with a layer of sugar which is then burnt (“brûlée”) to a crispy caramel using either a blowtorch or the grill. This one adds spices and rum to increase the festive spirit.

Ingredients

• 320ml (1 1/3 cups) Double (Heavy) Cream
• 2 tbsp Dark Rum
• 65g (1/3 cups) Caster Sugar
• 8 additional tsp Caster Sugar for the brulee
• 4 Egg Yolks
• 1 Vanilla pod
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Ground Cinnamon

Method

1. Start by pre-heating your oven to 150c / 300f.
2. In a pan empty your cream, the seeds from the vanilla pod (slit lengthways then scrape them out with a knife), and the spices. Heat gently until it starts to boil, then reduce to a simmer for 5 minutes. Turn off the heat, then stir in the rum.
3. While this is going on combine your egg yolks and sugar and whisk until fluffy.
4. When your cream is ready pour a small amount into the egg mixture while whisking quickly; this will temper the mixture and prevent the eggs from curdling. Now slowly pour in the remaining cream while whisking until it is all smoothly combined.
5. Place 4 ramekins in a deep baking tray and pour in water up to half of the ramekin height. Fill them equally with the custard mix from a jug.
6. Place into the oven for 45 minutes approximately; it’ll look as if they’re not quite set, this is how you want them to be (they’ll set more as they cool).
7. Place into the refrigerator until cool.
8. When ready, remove from the fridge and sprinkle 2 tsp caster sugar on each, spreading evenly across the surface. Using your blow torch (if you have one) slowly heat the sugar evenly until it melts and appears golden. If you don’t have one, place under the grill but keep a close eye on them to prevent burning.
9. Now set aside again to cool back down so the sugar sets (about 10 minutes); after this, they’re yours for the eating!

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

It turns out that the reason a “Lemon Posset” is so lemony and creamy is because it’s made of (wait for it) lemons and cream and (barring sugar) nothing else. It’s probably one of the simplest, easiest to prepare desserts I’ve ever made, and that’s why I’m featuring it now. When you’re rushed in the kitchen at Christmas, a time saver such as this is worth its weight in gold.

I found the recipe tucked away in James Mackenzie’s cookbook, On The Menu (James being the head chef and owner of the aforementioned Pipe & Glass Pub). It’s well worth checking out for really polished pub food.

Recipe: Lemon Posset Recipe

Summary: A lemon posset is a rich, smooth and sharp tasting lemon mousse. It’s probably one of the easiest desserts you can make.

Ingredients

• 400ml (1 2/3 cups) Double Cream
• Zest of 2 lemons
• Juice of 2 lemons
• 100g (1/2 cup) Granulated Sugar

Method

1. Start by putting your lemon zest into a pan with the cream and turning the heat on low.
2. Continue heating, stirring occasionally until the cream just starts to simmer, then turn off the heat.
3. Add the sugar and stir until completed dissolved, then add the lemon juice.
4. Stir well, then pour through a sieve into a jug.
5. Pour from the jug into small glasses (wine glasses work fine), then when cooled place in the refrigerator for at least 2 hours.

Quick notes

Serve either as is, or with a small dollop of freshly whipped cream on top with a few in season berries; many people like to serve with shortbread. I’ve served mine with a simple drizzle of strawberry syrup for contrast.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

I’m fully aware that a large part of what I consider to be Christmas is invoked by the sense of smell. Early December sees the Christmas Tree go up and it just has to be real, the smell of pine heralding the arrival of the holiday season. Shortly after I go baking mad and the smells of cinnamon, cloves, ginger and nutmeg linger right through till January – when I suddenly start to feel guilty about all the indulgence and go deep into detox mode.

Recipe: Rum & Ginger Holiday Tree Cake

Summary: This cake – shaped like a ring of Christmas trees – is bound to turn heads and impress any guests over the Holiday period.

Ingredients

• 250g / 2 Cups Plain Flour
• 275g / 1 1/4 Cups Caster Sugar
• 115g / 1/2 cup Unsalted Butter
• 115ml / 1/2 cup Vegetable Oil
• 1/2 Cup / 60g Cocoa Powder
• 1/2 Cup prepared Coffee
• 2 tbsp Rum
• 2 tsp Baking Soda
• Pinch salt
• 1 tsp Ground Cinnamon
• 1 tsp Ground Cloves
• 2 tsp Ground Ginger
• 275g Caster Sugar
• 1/2 Tin (or 1/2 Cup) Black Treacle / Molasses
• 3 Large Eggs

Method

1. Pre-heat your oven to 175c / 350f.
2. Start by beating the butter with the sugar and oil until pale and creamy; this will take about 5 minutes. Now add the spices to the mix and beat for another minute.
3. In a separate bowl mix your coffee with cocoa powder. Pour into your batter while beating until combined.
4. Now add your treacle and then the eggs one at a time to the mixture along with a spoon full of the flour each time; fold in until combined. Finally fold in your rum.
5. Now pour out your mixture into a prepared bundt pan; you can either use spray oil or coat well with butter.
6. 60 minutes in the oven should do it; a cake skewer will come out clean with just a couple of crumbs when ready. Note the cake will seem a little soft when hot but will harden as it cools.
7. Allow 10 minutes resting time before turning out onto a cake stand or plate. I find it’s easier to place a place upside down on top, then flip the whole thing over.

Variations

The original recipe skips the rum, instead opting for a full cup of coffee. Feel free!

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 12

The reason for my posting is a pretty simple one; my making of Limoncello this past weekend saw me with leftover lemons and egg-whites, and it doesn’t take a rocket scientist to work out what you can make with those.

Due to time constraints (December is busy enough already) I haven’t made my own pastry, instead opting for a shop bought ready made sweet tart casing. This speeds up the process massively making this recipe a really quick and easy pudding that’s well worth a try.

Lemon Meringue Pie is a classic dessert which is bound to go down a storm at Christmas dinners with all the family. And hey, it’s lemon season after all!

Recipe: Easy Lemon Meringue Pie Recipe

Summary: Lemon Meringue Pie is a classic dessert; this version is so easy you can knock it up in just half an hour.

Ingredients

• 1 Can Condensed Milk (397g)
• 3 Eggs, separated
• Juice of 1 1/2 lemons
• 1 9″ Sweet Shortcrust Pie Case (ready cooked)
• Zest of 1 lemon
• 1/4 Cup / 50g Sugar (Demarara preferred)
• 1/2 tsp Vanilla Extract

Method

1. Start by pre-heating your oven to 395f / 190c.
2. Next put your egg yolks in a bowl with the lemon and condensed milk. Mix until custard looking – this will only take a few seconds.
3. Pour out the filling into the pie casing and smooth with a spatula / spoon.
4. Now in a separate bowl beat the egg whites to soft peaks. Add the vanilla extract and then slowly add the sugar while beating; it’ll soon start to look smooth and hold stiff peaks. Stop mixing; don’t over-mix!
5. Spoon the meringue mixture over the lemon custard, then place into the oven until the peaks are golden brown.
6. The meringue will be soft and squidgy – this is how it’s meant to be. Serve with a light cream or on its own and enjoy!

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Raspberry & White Chocolate Cake

This cake is another one of Gosia’s. She baked it with her usual lack of precision (which I hate. Unless I weigh everything to the gram my cakes refuse to rise), which always leaves me feeling envious. The white chocolate topping came out “crumble style” entirely by accident (melting the white chocolate and adding in double cream = curdled bits = something that passes as crumble mixture) and on any other day would have ended up in the bin, only we decided it actually tasted – and looked – quite nice. I’m sure that what is in essence curdled chocolate isn’t everyone’s cup of tea though, so I suggest a simple drizzling instead to create an equally eye catching look.

Recipe: Raspberry & White Chocolate Cake

Summary: This raspberry and white chocolate cake is so easy to make and yet comes out so light and delicious. Definitely worth a try.

Ingredients

• 125g Plain Flour
• 125g Caster Sugar
• 125g Butter, Unsalted (softened)
• 2 Eggs
• 2 tsp Baking Powder
• Vanilla Extract
• 1 punnet Raspberries
• 150g White Chocolate

Method

1. Pre-heat your oven to 180c / 355f. Grease a 23cm / 9″ cake tin and line with baking parchment.
2. Start the cake by placing the flour (sifted), sugar, butter, eggs and vanilla extract into bowl.
3. Next, beat the mixture (a stand mixture or electric hand mixer will work fine) until it is all combined.
4. Empty the mixture into the cake tin and then stud the surface with the raspberries, poking down with your finger so they are just submerged – about 1/2 the punnet should do the trick (the rest you can have as a cook’s treat).
5. Place the tin into the oven for 35 minutes and remove when a cake skewer (cocktail stick) comes out with just a few crumbs when inserted into the centre.
6. Finally, melt your chocolate in a heat proof bowl placed over heating water.
7. Stir well until melted, then drizzle over your now cooling cake to create a visually impressive look.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 8

The World's Best Chocolate Cake?

I knew I couldn’t get away with a chocolate sponge cake with the obligatory buttercream filling / topping – you can buy those anywhere. And while I could make a fancy looking Holiday Tree Bundt Cake that would be sure to look impressive, it probably wouldn’t taste like anything more than a whole lot of sponge.

Chocolate Cake - from side

So what I ended up with is the recipe you see here, one that contains a whole load of dark chocolate and butter, the texture moist and delicious, the flavour rich and chocolately. When I made this cake before I did so with flour included. This time around I skipped the flour entirely and added an extra egg to help it rise. It was still delicious!

Ready for the photo

We’ve opted to splatter the top of ours with a simple white icing; you could decorate yours however you see fit; a white chocolate frosting, formal zig-zag white lines, or whatever you feel will look nice. Play around and let your creativity out!

Recipe: World’s Best Flourless Chocolate Cake

Summary: This chocolate cake is dark and rich, full of chocolatey flavour. It’s gluten free but full of taste!

Ingredients

• 250g (8oz) dark chocolate, at least 70 cocoa solids, broken into chunks
• 250g (8oz) unsalted butter, cut into cubes
• 250g Golden Caster Sugar
• 5 medium eggs, separated
• 50g (1/2 cup) ground almonds

Method

1. Start by pre-heating your oven to 160 degrees c (320 f), and grease a 23cm (9 inch) spring form cake tin, lining the base with baking parchment.
2. Next, put your butter and chocolate in a heat proof bowl over a pan of water on a low heat. Stir occasionally until melted.
3. Meanwhile, whisk your egg whites until they hold firm peaks. In a separate bowl whisk your yolks with sugar.
4. When the chocolate is melted, drizzle this into the yolk mixture while whisking.
5. Finally, fold in the almonds.
6. The next step is to incorporate your egg whites. Begin by adding stirring spoon of the white to the chocolate mix, then fold in the remainder with as gentle a touch as possible.
7. Pour the cake mixture into the tin, and put into your oven for about 5 minutes or until it is cracked and set.

Variations

Reduce the sugar to 200g and the eggs to 4, as well as adding 50g of plain flour at the end (with the almonds) for a slightly different texture – but still just as delicious!

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6

Christmas Cupcakes

Cupcakes are a strange thing. Some blogs are dedicated to them, whereas others – this one included – barely give them a mention. After spending an hour frosting, scraping off and then re-frosting cupcakes this evening I realised why – although anyone can make a cupcake, frosting one beautifully takes skill; one I seem to lack! Even on the one pictured you can see the tell-tale smear under the frosting where it was scraped clean and re-tried – several times. I’m blaming it on my piping bag (and yes, I know a “bad worker always blames his tools”)!

Cupcakes, ready to go into the oven

These delicious Christmas Cupcakes come via the Baking Mad website, and are fully recommended. They make a delicious, quick and easy addition to your Christmas baking!

Recipe: Christmas Cupcakes

Summary: These Christmas Cupcakes have strong Christmas flavours mixed with a subtle hint of chocolate. They’re a great last minute baking addition!

Ingredients

• 150 grams Butter (room temperature)
• 150 grams Golden Caster Sugar
• 3 Medium Eggs (beaten)
• 125 grams Self Raising Flour
• 25 grams Cocoa Powder
• 0.50 tsp Baking Powder
• 0.50 tsp Mixed Spice
• 50 grams Raisins
• FOR THE FROSTING:
• 50 grams Butter
• 200 grams Icing Sugar

Method

1. Pre-heat your oven to 180c / 355f.
2. Start by creaming the butter and sugar with a whisk until creamy.
3. Sift your flour, cocoa and baking powder into a bowl and then add the mixed spice (I crushed a clove, cinnamon and ginger with a touch of star anise instead) and raisins.
4. Add your eggs one at a time to the butter mixture, beating as you do so until combined. I always add a spoon of flour each time, as this helps prevent the mixture from splitting.
5. Finally fold in the rest of your dry ingredients with a large metal spoon until well combined.
6. Empty into 12 cupcake cases in a tin and bake for 20-25 minutes until firm.
7. Now for your icing; simply cream your butter and icing sugar (a stand cake mixer works well), adding between 1 and 2 tablespoons of hot water to help it cream.
8. Use a piping bag and a star shaped nozzle to adorn your cakes, then decorate as you see fit with sprinkles and the like.

Quick notes

The original recipe states between 1 and 2 tsp of water in the frosting recipe – I found this far too low so recommend using tbsp instead.

Variations

To make beautiful stars to adorn your cakes (not pictured) simply roll out some Ready to Roll Icing, cut to shape and leave overnight to dry before using. You can mix in some red food colouring for a festive look.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 12

Treacle Sponge Pudding, with a delicious syrupy sauce.

The past couple of weeks have been eventful to say the least. The temperatures have finally dropped, and ice and frost cover the street outside my window. Our dog Angel had to have an emergency operation, and even Gosia has been ill. To top it off we decided to go Christmas shopping yesterday on the busiest day of the year which is just asking for stress.

So, it’s with no regret that for a little comfort I’ve turned to this warming Treacle Sponge recipe. It’s gooey and sticky but really easy to make. There’s no skill involved in the mixing and no matter how rough you are the sauce still forms perfectly at the bottom of the sponge while it’s baking. What could be better than that when it’s chilly outside?

Recipe: Treacle Sponge

Summary: There’s no skill involved in the mixing and no matter how rough you are the sauce still forms perfectly at the bottom of the sponge while it’s baking. What could be better on a cold Winter’s day?

Ingredients

• 125g Plain Flour (sifted)
• 120g Golden Caster Sugar
• 3 tsp Baking Powder
• 200ml Full Fat Milk
• 1 Egg, lightly beaten
• 1 tsp Vanilla
• Pinch of Salt
• 140g Brown Sugar
• 4 heaped tbsp Golden Syrup
• 250ml Boiling Water

Method

1. Preheat your oven to 180c / 355f.
2. Combine all the ingredients except the last 3 on the list into a bowl and mix well.
3. Pour into a buttered oven proof dish.
4. Put the brown sugar, syrup and water in a pan over the hob. Bring to the boil on a moderate heat and simmer for a minute.
5. Pour the syrup mixture slowly into your baking dish; try to distribute it fairly evenly.
6. Place the dish into the oven for approximately 45 minutes or until the sponge is nicely firmed.
7. Allow to cool for 15 minutes before serving with custard or ice cream.

Variations

The recipe I’ve based this on (http://uktv.co.uk/food/recipe/aid/516685) adds a mashed banana with the initial ingredients for a different texture and taste. I far prefer it without, but you might like it.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6