Plum Pudding
Special Guest Diane Hannah reveals her secrets to the BEST Plum Pudding recipe. Christmas Pudding as it is also called can be stored for years and brought out to enjoy at your Holiday family feast. Follow Diane as she gives tips and the entire recipe with her take on an old Yorkshire tradition.
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Plum Pudding
Fruitcake by Christian Faure EV
The last part of our A French Touch for your Christmas Dinner series is here!
Chef Christian Faure, Meilleur Ouvrier de France, shows you how to make a delicious fruitcake so that you can end your holiday meal on a sweet note!
Enjoy!
Eggfree Dark Chocolate Truffles Recipe | Christmas Recipes | Cakes And More | Christmas Gift Ideas
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A versatile, basic recipe you can use this season for gifting. Boozy, zesty or with a coffee kick, these can made ahead as they store well for a week, frozen for longer! Try these today!
Ingredients
(to make 25-30 truffles)
Heavy cream or Amul 25% fat - 120 ml / 1/2 cup
Bittersweet or semisweet chocolate, chopped fine - 225 grams
Unsalted butter, at room temperature - 45 grams / 3 tablespoons
Port / whiskey /dark rum / Grand Marnier - 3 tablespoons / 45 ml (optional)
Dutch process or natural cocoa for rolling the truffles - 3/4 cup
Extra chocolate for coating the truffles (optional) - 140 grams
Homemade candied orange peel - Candied orange -
5 minute egg free cashew marzipan -
Quick, alcohol free mincemeat -
Chocolate fruit cake -
100% whole wheat moist and delicious carrot cake -
How To Use A Convection Microwave
Christmas Baking videos -
Candied Orange Peel, Quick Mincemeat, Chocolate fruit cake, Spiced Whole wheat carrot cake
Oven Related Videos -
How To Choose An Oven, Compare an OTG and Convection Microwave, How To Preheat A Convection Microwave, How To Use A Convection Microwave, How To Use an OTG.
Basic Bakeware, Tools & Gadgets -
Essential Baking Tools - 1 , Essential Baking Tools 2, Basic Baking Pans -1, Basic Baking Pans-2, How To Measure A Baking Tin, How To Line A Square Tin
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Eggnog Recipe | How to Make Eggnog
This homemade eggnog is thick, creamy, rich, delicious and pretty easy to make! Tastes much better then store bought. Perfect drunk for Christmas and holiday season.
Printable recipe + tips:
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Makes 4 large servings or 6 medium
Ingredients:
2 cups (480ml) Milk
1 cup (240ml) Heavy cream
6 Egg yolks
1/2 cup (100g) Sugar
Pinch Salt
1 teaspoon Vanilla extract
1/4 cup (60ml) Cognac/Whisky/bourbon/rum (optional)
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
Directions:
1. In a large bowl whisk egg yolks and sugar until light, thick and fluffy. Set aside.
2. In a saucepan, combine milk, heavy cream, salt, cinnamon, cloves and nutmeg. Bring to a simmer.
3. Temper the eggs by slowly adding the hot milk mixture into the eggs, whisking constantly while pouring the hot milk mixture.
4. Pour the mixture back into the saucepan. Cook over low heat, stirring frequently with a wooden, until the mixture begins to thicken slightly, and coats the back of the spoon or until it reaches about 160F (70C). It will thicken more as it cools.
5. Remove from heat, stir in vanilla extract and liquor. Strain the mixture through a fine mesh strainer.
6. Pour the eggnog into pitcher, bottle or other container and chill in the fridge until ready to serve (at least 2 hours).
7. When ready to serve, pour into a glass with ice cubes, sprinkle some grated nutmeg and cinnamon.
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Ultimate Moist Christmas Fruit Cake
Ultimate Christmas Fruit Cake – the time spent for this cake is definitely no regrets because it’s priceless. Once you know the way of making this cake, you will be back for this recipe every single year, because you will know how much worth this cake is as far as the price and a gift for Christmas. When comes to Christmas, you will want to make something special, whether for party, or giveaway or even using it yourself, this is the ultimate treat. The shelf life of this cake is incredible. You don’t have to worry about its expiration. You can keep up to 3 months in the fridge. Why? The longer you keep, the more this cake worth. I hope you’ll enjoy this one. Let’s get started!
FOR FULL RECIPE, please visit my blog at
Ingredients:
I am using 8x8x3 inch pan
700g (4 cups) mix fruits (consist of cherries, apricots, raisins, plums, blackcurrants)
50g (1/2 cup) glazed red cherries
50g (1/2 cup) glazed green cherries
1 tbsp orange zest
180ml (3/4 cup) whiskey (you can also use brandy, rum OR gin) OR (orange or pineapple juice for non-alcohol)
125g (1 cup) pecans, chopped
125g (1 cup) cashews, chopped
283g (2 1/3 cup) all-purpose flour or plain flour
2 tsp mixed spice **
¼ tsp salt
226g (1 cup) unsalted butter, softened
225g (1 ¼ cup) light brown sugar
4 eggs [check below for eggless recipe]
1 tbsp molasses (OR jam)
2 tsp vanilla extract
1 tbsp orange juice
2-3 tbsp flour (for coating the mix fruits & nuts)
**if you don’t have mixed spice, you can mix:
1 tsp cinnamon powder
¼ tsp nutmeg powder
¼ tsp cloves powder
¼ tsp ginger powder
¼ all spice powder
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EGGLESS RECIPE
700g (4 cups) mix fruits (consist of cherries, apricots, raisins, plums, blackcurrants)
50g (1/2 cup) glazed red cherries
50g (1/2 cup) glazed green cherries
1 tbsp orange zest
180ml (3/4 cup) whiskey (you can also use brandy, rum OR gin) OR (orange or pineapple juice for non-alcohol)
125g (1 cup) pecans, chopped
125g (1 cup) cashews, chopped
283g (2 1/3 cup) all-purpose flour or plain flour
2 tsp mixed spice **
1 ¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
226g (1 cup) unsalted butter, softened
225g (1 ¼ cup) light brown sugar
185g (3/4 cup) plain yogurt
1 tbsp molasses (OR jam)
2 tsp vanilla extract
1-2 tbsp orange juice (add when you feels the batter is too dry)
Instructions:
1. In a glass jug or container, add the mix fruits, glazed cherries, orange zest and alcohol (or juice for non-alcohol).
2. Soak overnight or even up to 1 week, in room temp.
On the day of baking:
3. Squeeze 1 tbsp orange juice and set aside.
4. Chop the pecans and cashews, set aside.
5. Strain the soaked mix fruits and nuts.
6. Preheat oven at 140°C/285°F.
7. Sift all the dry ingredients.
8. In a mixer bowl, add butter (softened) and sugar. Start with low speed for 1 min so that they come together. Then switch to medium speed and mix for about 5 min or until creamy, fluffy and pale.
9. Add eggs, one at a time. [for EGGLESS: add the yogurt, you may add all at one go). Mix until well incorporated.
10. Add molasses, vanilla extract and orange juice. Add 1 tbsp first. (Second tbsp after adding dry ingredients, add only if necessary like if the batter is too dry)
11. Add the sifted dry ingredients, in 2 batches. Use low speed so that no over mixing. Stop mixing as soon as the flour disappear. Do not over mix. (Add another tbsp of orange juice if needed)
12. Add in the strained mix fruits and nuts. Set the strained alcohol or juice aside for later use.
13. Pour into a 8x8x3 inch pan, greased and lined with parchment paper.
14. Cut 2 pieces of parchment papers with a hole in the middle for peeping purpose. This is to prevent the cake top from burnt and overcooked. Place these papers right on top of the cake.
15. Bake in preheated oven at 140°C/285°F for about 3.5 to 3.75 hours. Put cake on the lower rack.
I know, yes! Bake for that long. Don’t worry if the cake will dry out, it won’t as we are not finished after baking :)
16. Let the cake cool for 30 min.
17. Randomly poke holes on the cake using a skewer. This is for absorption later. Brush the cake with the strained alcohol or juice.
18. Wrap the cake with cling film, make sure you wrap it tight to keep moisture in the cake. Let it sit in room temp overnight or up to 2 weeks (if you’re using alcohol) TIP: the longer it sits, the better the cake will be. If you’re using juice, refrigerate after 3 days of being in room temp.
19. Occasionally unwrap and brush the cake with more alcohol or juice.
20. The cake will be ready for cutting and to serve.
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Cooking LIVE After Five | Strawberry Shortcake Cake with Mascarpone Cream
Follow along as we make our Strawberry Shortcake Cake with Mascarpone and Orange liqueur! It's not only the ultimate summer dessert but a year round elegant classic. With juicy strawberries tossed in maple syrup and liqueur, creamy mascarpone and whipped cream and a moist cake, this dessert is versatile and the perfect pack and go vehicle, ideal for backyards and picnics.
Get the full recipe at chefsouschef.com/strawberry-shortcake-cake/