Christmas budget buys
- 15 November 2011 10:58136933seems we have been spending too much and getting not much in return.
http://www.dailymail.co.uk/news/article-2061517/Christmas-puddings-cakes-mince-pies-Budget-buys-blind-taste-test.html - 15 November 2011 12:46136958It's not just Christmas things. We use Aldi for many of the basics, quality just as good as the majors but far far cheaper.I'm an optimist. But I'm an optimist who takes my raincoat - Harold Wilson
- 15 November 2011 14:54136981i was thinking to myself that nobody makes their own christmas pudding, cake and mince pies anymore.
do any of our members and do they have a special recipe that they want to share? - 15 November 2011 15:04136983Howard, I used to make all that stuff, and make Christmas presents too. That was when the children were small and we did it together. It isn't the same when they are older, even when they are still at home - and there is no time! I seem to work almost all the time! Being unwell the past few days has reminded me of some of the simple pleasures, making breakfast for the Old Man, being here when school ends. Maybe it is time to take up the knitting needles and baking tools again!!
- 15 November 2011 15:09136985With my cooking people wouldn't be around to see the new year!
- 15 November 2011 16:16136994the days are gone when one parent did not go out to work and spent the day in the kitchen so a lot of old recipes are now lost.
i would imagine that a lot of these things are just as cheap to buy in the shops anyway. - 15 November 2011 18:17137015Howard - you requested recipes - here are two to try:
RICH FRUIT CAKE FOR CHRISTMAS
Ingredients:
10-ozs mixed Fruit; 1-free range egg, beaten
4-ozs muscavado or soft brown sugar;
4-ozs butter; 9-ozs self raising flour;
half pint water;
half teaspoon each of mixed spice, cinnamon, ginger
and grated nutmeg
2-ozs glace cherries, rinsed, dabbed dry and quartered;
half eggcup of brandy
Method:
1) Pre-heat oven to slow temperature 140 C, 275F
2) Put mixed fruit, sugar, butter and water in a large saucepan, simmer for 20 mins.
stirring frequently. Cool for 20-minutes;
3) Beat one egg and add to the saucepan, mixing well.
4) Sift flour and spices together and stir cherries into the flour mix.
5) Add dry mix to ingredients in the pan, and lightly stir in, with the brandy.
6) Turn into a (lined) 8" round or 7" square deep tin and put into preheated oven. After half an hour cover top of cake with doubled piece of greaseproof (or foil). Bake for a further 40 or 50 minutes - test in centre of cake with skewer and when skewer comes out clean the cake is cooked.
Leave in the tin to cool completely, preferably overnight, on a cooling tray.
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MINCE-PIES with SHORT PASTRY:
1-lb self raising flour; 5-ozs lard AND 5-ozs butter;
Grate the fats into the flour mixture, very lightly, handling as little as possible; add about a teacup of very cold water (iced if possible), lightly incorporate into mixture, using a knife, adding more water if necessary until pastry just "holds together", to enable it to be lightly rolled out. Cut the same number of large and small rounds. Large for bottoms, small for tops.
Use a good quality mincemeat, to which you can add a few flaked almonds, chopped glace cherries, and a little rum or brandy if desired.
Using a patty-tin, fill each small pastry case well with the mincemeat, damping the edges and pinching pastry together - again very lightly. Cut three "nicks" in top with scissors.
You can sprinkle a little granulated sugar on top if liked, (traditionally short pastry is not glazed, but can be brushed with egg).
Bake in a pre-heated oven (200C, 400 F), until pastry is golden. Handle with care. Cool on tray.
Best eaten fresh and warmed if possible.
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Lincolnshire Born and Bred - 15 November 2011 18:30137022thanks for that kath had a feeling you would be the first, that cake looks mouth watering, will have a bash at making one myself.
the only problem with me is that i am heavy handed so i do not hold out much hope for the mince pies but will have a go anyway. - 15 November 2011 18:34137027OR - here is an alternative version -
CHRISTMAS CAKE RECIPE WITH A DIFFERENCE - FROM CANADA:
Ingredients : 1 cup water, 1tsp baking soda, 1 cup sugar, 1 tsp salt, 1 cup brown sugar, lemon juice,
4 large eggs, nuts, 1 bottle Johnnie Walker, 2 cups dried fruit.
Method : sample the Johnnie Walker to check quality.
Take a large bowl, check the whisky again. To be sure, it really is OK.
Pour 1 cup of whisky and drink. Repeat.
Turn on electric mixer. Beat 1 cup of butter in a large fluffy bowl. Add 1 tsp of sugar.
Beat again. Make sure whisky is still OK. Turn off mixerer.
Break 2 leggs and add to the bowl and chuck in cup of dried fruit.
Mix on the turner. If the fruit gets stuck in the beaters, pry it loose with a drewscriver.
Sample the whisky to check for tonsisticity.
Next, sift 2 cups of salt. Or something. Whatever you can find.
Greash the oven and push in the fridge. Turn the cake tin 350 defrees.
Don't forget to beat off the turner. Throw the bowl through the window.
Check the whisky again and go to bed. from Canada
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Lincolnshire Born and Bred - 15 November 2011 18:36137028Thanks for that Kath. I have a recipe for a whiskey cake somewhere that I used to make and love. I will dig it out and publish! It would be nice to do a bit of old fashioned proper baking. Confidentially, I also got out my old knitting needles earlier and some patterns I have kept. I am rather looking forward to it!
- 15 November 2011 20:01137041Thank God there's no flour in that recipe, it would make an awful mess of the kitchen.I'm an optimist. But I'm an optimist who takes my raincoat - Harold Wilson
- 15 November 2011 20:56137053i am waiting for sheila to post, red hot on traditional english cookery - bound to have a recipe idea or two.
- 16 November 2011 00:00137086my nan always did the best mince pies.. they had sponge on the top.. nom nom nom..