Tasty Party Dips for New Year’s Eve

With New Year’s Eve upon us this weekend, I thought that a few tasty and easy to make Dips would come in handy if you are planning a house party for the occasion! The dips can be used with crisps, crackers, potato wedges, cut-strips of carrot or celery, tortillas, oven chips, breadsticks, samosas, spring rolls or anything else that takes your fancy! These recipes each make enough for 10-12 people. Happy New Year!

Smooth Prawn Dip

250g Philadelphia cheese

1/4 small onion, peeled and chopped

Bunch of parsley

2 tbls Lemon Juice

1 tablespoon chopped fresh dill

1 clove garlic, peeled and chopped

1/4 tspn black pepper

200 g cooked, peeled prawns

Directions:

Mix all together in a blender and chill for 1 hour before use.

Sweet Chilli Mayonnaise

3 tablespoons sweet chilli sauce

8 tablespoons mayonnaise

Directions:

Mix both ingredients together and serve straight away.

Avocado Guacamole

4 mild chillies, finely chopped

A wee bunch coriander, chopped

2 tomatoes, finely chopped

Pinch of salt

1 medium onion, chopped

1-2 tbsp water

Juice of ½ Lime

3 ripe Avocados

Directions:

Peel & dice the avocado and leave aside. Mix all the other of the ingredients together in your blender keeping them chunky. Tip this into a bowl and add the avocado. Mash all together, keeping it chunky! Chill for 1 hour before use.

Mint & Mayonnaise Dip

3 tbls Mint sauce

250g Mayonnaise

Directions:

Mix both ingredients together and serve straight away.

Fresh Tomato Salsa

600g chopped tomatoes, de-seeded if you wish

1 chopped green pepper

3 garlic cloves, chopped fine

4 scallions small

2 tablespoons fresh coriander

1 red chilli chopped

Juice of 1 lime

1/2 tspn salt

Directions:

Chop everything small but not finely. You can do a quick pulp in the blender but keep it chunky and don’t let it go into a puree! Chill for 1 hour before use.

Hummus

200g canned chickpeas

2 tbsp lemon juice or more

2 garlic cloves, crushed

1 tsp ground cumin

Pinch Salt

100ml Tahini (optional)

4 tbsp water

2 tbsp olive oil

Directions:

Drain the chickpeas and rinse. Combine all and mix in a blender to a creamy purée. Add more lemon juice, garlic, cumin or salt to taste. Tahini is a ground sesame seed paste you can get in most health food shops. Substitute 1 tbls sesame oil if you don’t have any tahini. Chill for 1 hour before use.

Don't forget to Feed the Fish at the bottom of this Post!
zack

10 Tips for the Perfect Turkey & My Stuffing Recipe

The turkey is the centrepiece of a traditional Christmas Dinner, which is why cooking it properly is so important. Mess it up and not even the best side dishes will save you! So here are some tips on how to prepare & cook that perfect Turkey! 

A juicy & tender whole roasted turkey does add to the sense of occasion at Christmas!

 1. It's so important that you thaw your turkey the right way. If it’s done improperly, the bacteria can multiply to a point where even oven temperatures won't be able to kill all of them off. This can cause severe food poisoning. The worst thing you can do is to leave your turkey out on the kitchen-counter to thaw. The safest method is to thaw turkey in the refrigerator.

2. When you place the turkey in the fridge (raw meat should always go the bottom shelf) put it on a tray to catch all the juices that will leak out. You should leave the turkey in its original wrapper. It takes approximately 2 days for a 15 pound turkey to fully defrost.

3. Don't buy fresh turkeys that have been pre-stuffed. Mishandling can cause bacteria to multiply inside the stuffing.

4. Add some extra flavour by loosely filling the cavity of the bird with vegetables — carrots, celery, onion & garlic work nicely together.

5. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and black pepper. Cover it with bacon to add more flavour and to keep it from browning too much & don’t forget to cover the legs too!

6. Cover the bird with tin foil and once you get the turkey in the oven, resist the temptation to open the oven door! Every time you open the door the temperature drops and all the moisture escapes increasing the likelihood of a dry bird.

7. Preheat your oven to 190°C (180°C for fan assisted ovens), 375°F, Gas Mark 5.

For cooking times the general rule is: If Less than 4kg weight cook for 20 minutes per kg then add another 70 minutes cooking time at the end. If More than 4kg weight cook for 20 minutes per kg and add 90 minutes cooking time at the end.

8. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to crisp up the skin.

9.Test the turkey after this time using a pointed knife inserted into the area between the base of the wing and the top of the leg. Push in the blade and the gently ease down on it. Juice from the turkey will run down the blade. If the juices are clear then it is cooked. If there are traces of pink in it give it another little while in the oven. If you have a cooking thermometer ensure that the centre of the thickest parts return a temp of 75°C.

10. After you take the turkey out of the oven let it rest, under the loosened foil, for about 15 minutes before carving. This lets the hot juices relax and spread evenly through the meat, giving a moist and juicy bird.

My Favourite Stuffing Mix

This is a stuffing recipe that i have used for many years. It is versatile and adaptable and can be used with any type of meat. This makes enough for 8 people - generous portions!

You can add whatever herbs you like to your a stuffing!

My Ingredients:

250g butter

200g diced onion

100g diced red onion

100g grated carrot

1 tblsp chopped thyme

1 tblsp chopped parsley

1/2 tspn cracked black pepper

2 cloves garlic diced

1 tspn chopped rosemary

1 tspn chopped basil

1 tspn chopped oregano

300g white breadcrumbs made with crusts and all

300g wholemeal breadcrumbs made with crusts and all

Method:

1. Simply place the butter and all other ingredients, except the crumbs, on a medium heat and cook gently, stirring, until the onions are soft and golden.

2. Add the breadcrumbs and mix in well until the crumbs have absorbed all the wet ingredients.

3. If the stuffing feels a little dry (depending on the type of day, the weather, the heat of the kitchen or one of another hundred amazingly uncontrollable conditions !) I tend to add a little splash of my favourite white wine at this stage and mix well.

Don't forget to Feed the Fish at the bottom of this post! And Happy Christmas to you All!

zack

Hotel School in GMIT to host it's 1st National Food Forum in 2012

The Hotel School in the Galway-Mayo Institute of Technology, GMIT, will host it's first
National Foodie Forum on Thursday February 2nd, 2012.

The event will be an interactive one day experience which will showcase the abundance and variety
of excellent local and artisan produce available in Ireland. In addition the event aims to support local
food businesses and promote consumer sustainability.


The FoodieForum 2012, promises to be an exciting interactive showcase of excellence in Local and Artisan produce and a platform to network with like-minded "foodies".


The forum will include a series of Master classes with leading chefs and seminars by well known and established industry professionals. In addition visitors can experience micro-brewers and participate in food and wine workshops coupled with an indoor market of local producers.


The event aims to give delegates an amazing opportunity to experience culinary demonstrations in the "Melting Pot" with high profile and contemporary chefs, incorporating Masterclasses in Irish Lamb and Pork, the art of smoking salmon, chocolate craft and bread making, as well as molecular gastronomy!

An impressive line up of contributors have joined The Foodie Forum team in their quest to educate on the importance of the providence of food, the support of local suppliers and the use of seasonal Irish food. The event will conclude with a celebratory  culinary dining  experience, prepared by Hotel School Lecturers and Students.


The "Drinks Quarter" will host, wine appreciation workshops and tastings from Irish Micro-brewers, bespoke whiskey distillers and blenders. Visitors can also take this unique opportunity to visit the indoor Market to mingle, chat and buy!


This initiative, the inspiration of  three Hotel School Lecturers, Jacinta Dalton,  Cormac Handy and
Colin Gilligan and supported by the Hotel School at GMIT,  was pitched on Twitter to like-minded
“foodies” and the momentum gathered  within a matter of hours.  The team said that whilst they knew there was a strong foodie presence on Twitter, they were pleasantly surprised at the pace at which their idea has taken off and the goodwill amongst individuals wishing to get involved.

Cáit Noone, head of the Hotel School, at  GMIT

Cáit Noone, Head of Hotel School believes that this event is an excellent opportunity to showcase the excellent work being done by Local and Artisan food & beverage producers in the West of Ireland and beyond and is an appropriate prelude to the Volvo Ocean Race which will arrive in Galway in the summer of 2012.


"At the launch of the countdown to the Volvo Ocean Race the LDIG team announced the four main pillars of the race next summer – marine, green, innovation and food." said Cáit. "The food pillar will provide Ireland with a global showcase opportunity to share with the world our food experiences and the  outstanding locally sourced produce we have to offer. The event in the Hotel School in GMIT will  provide an introduction to the many wonderful culinary experiences visitors to Galway can expect next summer’ she added.


Visit the Hotel School "Pop Up" restaurant and get a taste of G.M.I.T or be a part of the "Forum" where industry experts and key note speakers with a passion for food will hotly debate the topics of the day.


The Foodie Forum is open to the public and industry colleagues and is set to attract a large number of visitors. In the first instance all wishing to attend the event must register their interest at
http://tiny.cc/foodieforum.


Note: Tickets for the event will be available from January 9th to January 20th only.


Tickets for entrance to the event are €10 and tickets for the event and the celebratory dinner are €35, please call Margaret at 091 742249 to ticket payment. Students with a valid ID student card will be admitted free to the day event if they bring their identification along on the day.


In the meanwhile, for regular updates follow the team:
 on  @thefoodieforum  and find TheFoodieForum on  Facebook
with more details to follow!




Don't forget to Feed the Fish at the bottom of this Post!
zack

New version of Gay Byrne's Christmas Cake Recipe

This is Irish TV Personality & Legend, Gay Byrne, giving a spoof Christmas Cake Recipe where he gets tasting the whiskey that's supposed to be for the cake, just a little too much!

I made this wee animation to go along with it and put it up here on YouTube today!
It's the best I could do in an hour! Enjoy!



Don't forget to Feed the Fish at the bottom of this Post!
zack

Cakebombs - A New Irish Gourmet Lollipop!

Last week, on Twitter, I noticed two tweets by a new Irish business @Cakebombs: "Truffle cake, ganache and lashings of Belgian chocolate on a lolly stick...what more could you want?" said one, and "We are now open for business! Check us out on www.CakeBombs.ie".

So I did. 

What I found was a simple but tasty wee idea that looks like it has the potential to be the next Irish Chocolate classic! 

Cakebombs are handmade artisan chocolate truffle & cake treats blended with butter-cream or ganache, placed on a lolly stick and dipped in chocolate with various toppings. They are made fresh to order using the best of ingredients including top quality Belgian chocolate.

The brains behind the business (based in Dublin) is Cake Designer Debbie Ross and she sent me a little box to sample during the week. 

"Eat Me!" it said on the box. "With Pleasure", said I.

"The devil is in the detail" they say and Debbie and her team really have put their all into the making of these tasty wee nibbles. The cardboard box arrived wrapped in brown paper & tied with string. Inside was another layer of tissue to protect the little Gourmet Pops that lay waiting to be devoured!

You can see that attention paid to the product

There are six signature Cakebombs in the collection so far, three are dark chocolate & three are white chocolate flavours. These are:

Chocolate Bomb - Dark Chocolate truffle cake, chocolate ganache, dressed in dark chocolate, decorated with a top hat of cocoa.

Lemon Bomb - White chocolate & lemon truffle cake, lemon buttercream, dressed in white chocolate, a top hat of toasted crumbs

Mocha Bomb - Dark chocolate & coffee truffle cake, chocolate ganache, dressed in dark chocolate, a top hat of sugar cane crystals.

Vanilla Bomb - White chocolate & vanilla truffle cake, vanilla buttercream, dressed in white chocolate, with a top hat of toasted coconut.

Orange Bomb - Dark Chocolate & orange truffle cake, chocolate ganache, dressed in dark chocolate, a top hat of toasted cake crumb.

Peanut Butter Bomb - White chocolate & peanut butter truffle cake, peanut buttercream, dressed in white chocolate, a top hat of crushed nuts.

Debbie has further plans to expand the range and take into account the various seasonal fruits and flavours.

All the Cakebombs are hand made to Order!

I have to admit that they tasted yummy, my favourite being the Lemon Bomb & the Peanut Butter Bomb. The are soft and very fresh, probably due to the fact that they are being baked to order. The chocolate truffle & ganache is light as a feather, lighter than I expected and if you like your coffee strong you will love the Mocha Bomb!

Mocha Bomb & Chocolate Bomb

Award winning baker and cook Debbie Ross set up Deb's Creative Cakes in 2011 and have created cakes that look like vintage typewriters, designer handbags, iPods, animals, cars and you can see more here. 

Dipping the Cakebombs

She makes, bakes and decorates all types of cakes, all handmade and tailored to each client. Her Wedding, Birthday & Christening cakes are "dedication to the art of beauty" says Debbie. You can see examples of her other work here.

I think these little CakeBombs are a perfect special little gift for Weddings, Celebrations, Special Occasions or Corporate events. They can be served as nibbles, dessert, favours or simply with coffee as a treat!

Competition!

Debbie has given us 2 boxes of Cakebombs to give away here as reader prizes and they will be delivered to your door in the New Year. To enter simply leave a Comment with your name & contact details Here at the bottom of this Blog post. Winners will be picked by random.

To see more about Debbie's Creative Cakes go to http://www.facebook.com/debscreativecakes

To Order & Buy your own Cakebombs go to

 http://www.cakebombs.ie/

Don't forget to Feed the Fish at the bottom of this Post!

zack

Donegal Artisan Butcher wins European Champion Title

Celebrating 60 years in business in 2012 is a great occasion for any family tradition and now McGettigan’s Butchers in Donegal Town have added another trophy to their prestigious silverware collection after taking the title of "European Champions" for their all time favourite Hickory and Maple Sausage. The award was presented at a ceremony in Alençon, Normandy, in November.

Ernan & Diarmuid McGettigan
with their European Championship Trophy -pic donegalpost.com

“We are still in shock and we didn’t expect anything like this,” said Ernan McGettigan, co-proprietor of the family run butcher shop.

McGettigan’s Butchers won two rosettes for both their Lamb, Rosemary & Plum sausage and their Rhubarb & Ginger sausage and two trophies for their Traditional Sausage and a Curry, Banana & Mango sausage. The icing on their cake this Christmas, however, was when the judges awarded them the much sought-after European Champion’s Award for their most creative sausage with the Hickory and Maple Sausage.

By coincidence, their original version of this Hickory and Maple sausage got the family butchers their very first European award in that category back in 2001! “It was nice that ten years later, we received an even more prestigious award for the very same sausage,” said Ernan. The other countries competing for the European Title were France, Germany, Austria, Great Britain & the Netherlands. “We are delighted to take this home to Ireland!” he added.

Ernan, along with his brother Diarmuid, are now looking at the possibility of rolling out their award winning sausages nationally. “That’s something we are thinking about but for now we just want to savour and enjoy the moment!”

The wall in McGettigan’s Butchers is covered with numerous Gold Medal awards including an amazing Five times Supreme Champion Award in the Associated Craft Butchers Sausage Competition of Ireland! The family are delighted to be adding this European Champion’s Award to their already prestigious silverware collection!

60 years in business! Founder Michael McGettigan
with his sons Diarmuid & Ernan

On the 10th July 1952, Michael McGettigan opened his Butcher Shop in premises on the Diamond, Donegal Town, that were leased from a Mr Andrew Begley (where Begley’s Pharmacy now stands). Behind the counter at 9am on that opening day was Ms Minnie McGahern who, by purchasing three lamb chops for half-a-crown, became Michael’s first customer. In 1954, Michael moved to their present-day location.

For more on McGettigan’s Butchers of Donegal click on their Facebook page Here 

Don't forget to Feed the Fish at the bottom of this Post!
zack

My Easy-to-Make Christmas Pudding!

Christmas pudding is also known as plum pudding because of the abundance of prunes in it! The rich and heavy pudding is boiled or steamed, made of a heavy mixture of fresh or dried fruit, nuts and sometimes suet, a raw beef or mutton fat. Vegetarian suet may also be used for a lighter taste. The pudding is very dark, almost black, and is saturated with brandy, dark beer, or other alcohols. They used to be boiled in a "pudding cloth," but today they are usually made in pudding bowls.

A Traditional Christmas Pudding flamed with Brandy

Many people stirred silver coins (for wealth), tiny wishbones (for good luck), a silver thimble (for thrift), a ring (for marriage), or an anchor (for safe harbour) into the mixture, and whoever got the lucky serving, would keep the charm. Ready-made and cooked puddings are now available in the shops but they can never compete with the flavour and the pleasure of making your own!

My Ingredients:

125g ready-to-eat prunes, chopped

225g raisins

225g currants

225g sultanas

Grated rind and juice of 1 lemon

50g chopped almonds

1 cooking apple, peeled, cored and grated

1 medium carrot, peeled and grated

225g demerara sugar

225g suet (I use vegetable suet rather than beef)

125g fresh white breadcrumbs

125g plain flour

½ tsp ground cinnamon

½ tsp ground coriander

½ tsp freshly ground nutmeg

3 eggs

150ml Guinness

1 tbsp black treacle

35ml brandy

It looks like a lot of ingredients but the Christmas Pudding is very easy to make!

My Method:

1. In a large bowl, mix all the dry ingredients together.

2. Whisk the eggs, guinness, brandy and black treacle together and stir into the mixture.

3. Cover and leave to stand overnight in a cool place.

4. Butter three x 600ml pudding bowls and put a circle of greaseproof paper in the base.

5. Pack the mixture into the bowls and smooth the top. Leave about 2.5 cm space to the top of the bowl.

6. Cut a double layer of greaseproof paper into a 30cm circle. Make a pleat and cover each pudding. Tie with string around the edge, then tie with more string to make a handle so that it can be easily lifted in and out of the pan.

7. Put the bowls into a heavy-based saucepan (placing an upturned plate in the bottom of the pot first). Pour boiling water around the edge until it comes two-thirds of the way up the sides of the bowls. Cover with the lid of the pan and simmer for 3 hours. Remember to top up with boiling water every hour.

8. Cool. Put on a new greaseproof or parchment cover, and then cover tightly with foil.

9. Store in a cool dark place until Christmas. The puddings will keep for up to six months.

10. To serve cut into portion sizes and heat in a microwave, on full power, for 2 minutes until piping hot. Warm two tablespoons of brandy in a small saucepan. Set alight and carefully pour over the pudding. Serve with brandy custard cream or brandy butter.

Christmas Pudding with a Brandy Custard Cream!

Brandy Custard Cream

This is a simple and very tasty Christmas cream that I prefer to serve with my Christmas Pudding. Whip 250ml cream until it holds a figure eight shape and stir it into 250ml of cold prepared custard (you can make this yourself or buy it pre-made). Pour in 35ml (one shot) of brandy and add a pinch of grated nutmeg. This can also be served over warmed mince pies for a delightful change to the usual!

Don't forget to Feed the Fish at the Bottom of this Post!

zack

An Old Recipe for Fish Chowder

A Chowder is a satisfying thick fish soup that is said to have taken it's name from the large, French, three-legged iron cooking pot known as a "chaudiere". The term is generally applied, here in Ireland, to the classical thick & creamy dish, but the actual Chowder can vary enormously.

There are many styles of making Chowder from the French brasserie style, the traditional cream-based one (which is internationally known as a New England style) to the tomato-based Manhattan style and many other regional variations in between! In truth, this now international fish dish is totally unpretentious and is flexible in it's use of ingredients. There are no fast rules!

The three-legged iron cooking pot known as a "Chaudiere"

I found this poem by 'Author Unknown' in an old book and wanted to share it...

"To Make a Good Chowder"

To make a good Chowder and have it quite nice

Dispense with sweet marjoram, parsley and spice:

Mace, pepper and salt are now wanted alone.

To make the stew eat well and stick to the bone,

Some pork is sliced thin and put into the pot;

Some say you must turn it, some say you must not;

And when it is brown, take it out of the fat,

And add it again when you add this and that.

A layer of potatoes, sliced quarter inch thick, 

Should be placed in the bottom to make it eat slick;

A layer of onions now over this place,

Then season with pepper and salt and some mace.

Split open your crackers and give them a soak;

In eating you'll find this the cream of the joke.

On top of all this, now comply with my wish

And put in large chunks, all your pieces of fish;

Now put on the pieces of pork you have fried

I mean those from which all the fat has been tried.

In seasoning I pray you, don't spare the cayenne;

'Tis this makes it fit to be eaten by men.

After adding these things in their regular rotation

You'll have a dish fit for the best of the nation!

This recipe's method, as far as I can deduce from the poem, goes something like this:

1. Fry off some bacon till crispy. Remove and leave aside.
2. In the bacon fat, brown off some chunky-cut potatoes and sliced onions.
3. Season with pepper, salt & mace. (that bit was easy!)
4. Cut open some bread rolls into pieces and add to the pot. Cover with cream or milk.
5. Add your fish, cut in bite-size, and the crispy bacon strips.
6. Sprinkle in a generous amount of cayenne pepper and cook until the potato is soft.

This says 1834 but the recipe most certainly dates from before that!

I'm going to have to just try this out because it really does sound quite delicious!


Don't forget to Feed the Fish at the bottom of this Post!
zack

Cooley Distillery's launches new Poitín!

Cooley Distillery has just launched a new range of Poitín! It has been double-distilled in Riverstown, is only available in Ireland and is bottled at 65% abv. Consisting of only 1,800 bottles this small batch release will be initially available through the Celtic Whiskey Shop and Dublin Airport as well as through good independent off-licenses and each 50cl bottle will be around €30.

Cooley Distillery's new 65% Poitín!

The origin of distilling in Ireland dates back over 1,000 years. Before there was Irish whiskey there was Poitín – a clear Irish spirit famous for its alcohol strength. In homage to this ancient Irish Spirit, Cooley Distillery, Irelands only independent whiskey distiller, has released an Origin series of Poitín products to revive the traditional Spirit of Ireland.

An old illegal Poitín Still from Donegal

Poitín was traditionally distilled in a small pot still and the term is a derivative of the Irish word pota, meaning "pot". Normally distilled from barley grain or potatoes, it is one of the strongest alcoholic beverages in the world and for centuries was classified as illegal in Ireland.  Poitín is one of the most long-established spirits in the world with a rich and varied history and is exclusively associated with Ireland.


Jack Teeling, Managing Director of Cooley Distillery, commented,  “Poitín is at the origin of Irish Spirits and Irish whiskey in particular. Over the years it has been demonised because it was illegally produced and the end product lacked consistency, quality and credibility. We have produced a quality Poitín product using ancient techniques in our award winning distillery allowing consumers of today try this ancient Irish spirit with confidence as they are getting a high quality product.” 

Cooleys’ first Poitín release is triple distilled in small copper Pot Stills from a traditional Irish Pot Still recipe of malted and unmalted barley. Bottled straight from the still with no maturation produces a surprisingly smooth spirit even for one that is bottled at 65% abv. Poitín like any quality white spirit lends itself to be consumed in a variety of ways, neat, with water, with mixers and as a component of cocktails but due to its alcohol strength it should be enjoyed in moderation.


“As Poitín is basically un-aged Irish whiskey spirit and we hope to revive the Poitín as a national product. A lot of other countries around the world celebrate and market their national high alcohol spirits. Brazil have Cachaca, Greece Ouzo, Bulgaria Rakia and the Czech’s have successfully revived Absinthe after it was effectively outlawed for over 75 years. We want to bring Poitín out from the shadows and let Irish people have a national white spirit they can be proud of,” says Mr. Teeling.

Some of the Cooley range of Irish Whiskeys

Cooley Distillery is the award winning independent Irish whiskey distillery. Established in 1987, Cooley takes its name from the location of its distillery, situated at the foothills of the Cooley Mountains, in Co. Louth. 


Here is an old Song about Poitín called "The Hills of Connemara" as sung by Noel Mc Loughlin:

Cooley has an award winning portfolio of Irish whiskeys including Kilbeggan Irish whiskey, Tyrconnell Single Malt, Connemara Peated Single Malt and Greenore Single Grain Irish whiskey. 

To learn more about Cooley Distillery visit www.cooleywhiskey.com

My Traditional Style Christmas Cake

Christmas cakes are made many different ways, but generally they are variations on classic fruitcake. They can be light, dark, moist, dry, heavy, spongy etc. They are made in many different shapes, with frosting, glazing, a dusting of icing sugar or plain. The spices and dried fruits in the cake are supposed to represent the exotic eastern spices brought by the three Wise Men to the newborn King! 

 The fruit is all soaked overnight in the brandy, in a covered bowl, before use.

I always make three cakes - one for Christmas Day and two for tea until then!

My Ingredients:

150g raisins

125g stoned dates

125g sultanas

100g glace cherries

100ml brandy or whiskey

(all the above are soaked together overnight)

225g real butter

extra butter for greasing

200g caster sugar

4 eggs

grated rind of 1 lemon & 1 orange

2tbls black treacle

225g plain flour

½ tsp salt

1 tsp baking powder

1 tsp mixed spice

¼ tsp ground ginger

¼ tsp grated nutmeg

¼ tsp ground clove

50g ground almonds

50ml brandy or whiskey extra

My Method:

1. Preheat the oven to 120°C. Grease a 20cm cake tin and line it with greaseproof paper.

2. Beat together, in a bowl, the sugar & butter until creamy. Gradually add the eggs dusting a little flour in with each addition. Add the black treacle & grated rinds.

3. Sift the flour, baking powder, salt, spices and add the almonds into the bowl of soaked fruit. Stir all of this together, mixing well.

4. Fold this fruit mix into the egg mix, stirring evenly and then spoon all into the cake tin.

5. Bake in the centre of the oven for 3 hours. If it is browning a little too much cover it loosely with tinfoil. Cook for another ½ hour. The cake is cooked when a fine skewer, inserted into the centre, comes out clean.

6. Make holes all over the warm cake with the skewer and spoon the extra 50ml alcohol over the holes until it has all soaked in. Leave the cake to cool in the tin. When it’s cold, remove it from the tin, peel off the lining paper, then wrap first in clean greaseproof paper and then in foil.

A small amount of brandy, sherry or whiskey is poured into tiny holes in the cake every week until Christmas. This process is called “feeding the cake” and make sure to turn it over each week when you pour another little bit of your favourite tipple over the cake. This gives you the best chance of all that lovely alcohol in penetrating to the middle of the Christmas cake!

Don't forget to Feed the Fish at the bottom of this Post!

zack