(the Smith, Barclay, Congues, Laing family recipe) * (note this is double the original recipe)
120 g chopped glace cherries
120 g chopped raisins
1 cup sultanas
1 teaspoon each finely grated orange & lemon rind
1½ tablespoon mixed spice
2 teaspoons cinnamon
2 teaspoons nutmeg
2 tablespoons brandy or rum
Combine these 8 ingredients in a bowl
and leave to steep overnight, covered
with cling film
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2 tablespoons cocoa powder
2 tablespoon hot water
8 egg whites
300g icing sugar
2 x 600ml bottles whipping cream
120g toasted* whole peeled almonds (chopped) or
toasted slivered almonds (easier)
*Put all the almonds in a heavy based pan & move
them around the pan over low heat until brown – don’t let them burn.
METHOD:
Next day, you will need 2 large bowls –
1. Beat egg whites until stiff, then gradually beat in half the icing sugar.
2. Add remaining sugar to the cream, beat together until thick.
3. Stir fruit mixture and the toasted nuts into the cream mixture.
4. Dissolve cocoa in the hot water and add to cream mixture also.
5. Fold in the egg whites gently but thoroughly.
6. Pack into a large ice cream container or foil‐lined 2 litre pudding basin and
freeze overnight until firm.
Christmas Chutney (adapted from a Nigella Lawson recipe)
INGREDIENTS:
250g dried cranberries
400g Granny Smith apples, peeled , cored & diced
400g diced canned beetroot, drained
1 onion, finely chopped
350ml apple cider vinegar
200g white sugar
1 teaspoon ground ginger
1 teaspoon tumeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoon mustard seeds
400g Granny Smith apples, peeled , cored & diced
400g diced canned beetroot, drained
1 onion, finely chopped
350ml apple cider vinegar
200g white sugar
1 teaspoon ground ginger
1 teaspoon tumeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoon mustard seeds
METHOD:
Spoon the mixture into sterilized jars and screw the lids onto the jars tightly. Allow to cool before storing in a cool, dark place. Makes about 4-5 jars depending
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Chocolate Rum Truffles (the Smith, Barclay, Congues, Laing family recipe)
INGREDIENTS:
2 level tablespoons soft butter
1 egg yolk, slightly beaten
100g semi sweet (cooking) chocolate, coarsely grated
1 level tablespoon cocoa powder
1 teaspoon rum (or brandy)
chocolate sprinkles or cocoa for coating (use your
imagination)
METHOD:
1. Cream butter and egg yolk by hand or machine
2. Add grated chocolate, cocoa powder and rum or brandy, mix thoroughly.
3. Form into small balls the size of a walnut and roll the balls in chocolate sprinkles, sieved cocoa powder or other coating of your choice (This can be messy so wear those thin rubber gloves if you are of a sensitive disposition)
4. Set in fridge for several hours.
Truffles can then be popped into small baking cases, or kept in a tin in the fridge where they will keep for 2-3 weeks
