Sweet treats for Christmas
Christmas Lime Lamingtons
Sponge cake: 4 eggs Pinch salt
cup each: caster sugar, flour
cup cornflour 1 tsp baking powder Jelly:
cup lime or lemon juice 1 cups water 1-2 kaffir lime leaves, optional
85g packet lime jelly crystals
Garnish: 1 cup each: desiccated coconut, cream
To prepare the sponge, preheat the oven to 190C. Lightly grease and line a 24cm x 18cm lamington pan, ensuring the baking paper is about 2cm above the edge of the pan.
Beat the eggs, salt and caster sugar together, until thick and creamy and the sugar is dissolved. Gently fold in the sifted flours and baking powder.
Pour into the prepared pan. Bake for 15 to 20 minutes or until cooked. Invert the sponge on to a wire rack to cool.
To prepare the jelly, combine the lime or lemon juice, water and kaffir lime leaves (if using) in a saucepan. Boil for two minutes. Stir into the jelly crystals. Cool and refrigerate until it has reached an egg-white consistency.
Trim the brown edges from the sponge. Cut the sponge into 4cm x 4cm cubes. Dip each side into the jelly to coat. Gently roll in the desiccated coconut. Refrigerate to set.
To serve, split the lamingtons in half and fill with whipped cream. Pile on a serving plate and garnish with berries. Serves 6.
Microwave Gluten-free Christmas Pudding
Simple to make, this pudding will keep covered and refrigerated for several months.
cup gluten-free baking mix 1 Tbsp dark cocoa 1 tsp ground mixed spice 1 cup gluten-free fresh breadcrumbs 4 Tbsp brown sugar 21⁄ cups mixed dried fruit (chop any large fruit before measuring) 75g butter, grated 1 Tbsp each: marmalade, golden syrup or maple syrup 1 large egg, lightly beaten 3 Tbsp milk 2 Tbsp brandy
Sift the baking mix, cocoa and mixed spice into a bowl. Add the breadcrumbs, brown sugar, dried fruit, butter and marmalade and mix with a fork. Stir in the remaining ingredients.
Grease a pudding bowl suitable for the microwave. Spoon the mixture in and smooth the top. Cover with plastic film. Make two slits in the top. Microwave on 75 per cent power for five minutes. Rest for five minutes. Cook for a further two to three minutes.
Serve with custard or brandy sauce or cool and refrigerate, covered, until ready to use.
To reheat, drizzle the top with a little brandy and reheat for two to three minutes. Serves six to eight.
Frozen Christmas Pud
cup mixed dried fruit 6 Tbsp brandy
cup almonds or hazelnuts 2 medium egg whites
cup caster sugar 11⁄ cups cream Garnish: whipped cream, red and green glace cherries
Combine the dried fruit and brandy and stand for 1 hour. Lightly toast the nuts, then finely chop.
Beat the egg whites, until frothy. Gradually beat in 4 Tbsp of the caster sugar and continue beating until stiff peaks form. Whip the cream lightly and beat in the remaining sugar.
Combine the nuts and dried fruit. Fold the meringue and fruit mixture into the whipped cream. Line a 5-cup pudding basin with plastic film. Spoon in the pudding mixture. Cover and freeze, until firm.
To serve, upturn onto a serving plate, pipe with whipped cream and decorate with the glace cherries. Serves about 8. Berry Mousse 400g raspberries, strawberries or boysenberries 1 Tbsp powdered gelatine 3 Tbsp each: white sugar, water 2 egg whites 2 Tbsp caster sugar 1 cup cream, whipped Pure the berries, until smooth. Sieve if preferred. There should be about 11⁄ cups puree.
Combine gelatine with water and white sugar and dissolve over hot water or in the microwave for about 20 seconds. Add the fruit puree.
Bring to the boil on medium heat then remove and cool. Chill until the mixture reaches an egg-white consistency.
Beat the egg whites to soft peaks, then gradually beat in the caster sugar. Fold into the fruit mixture with the whipped cream. Spoon into 6-8 dessert bowls or wine glasses. Chill until set.
Great served topped with extra berries. Serves 6-8.
CHRISTMAS DESSERTS: Christmas pudding is an old favorite.