Category Archives: CHRISTMAS AND FESTIVE CAKES AND SWEETS

KULKULS – A CHRISTMAS SWEET

KULKULS (SMALL SWEETENED BALLS OF DOUGH)

Ingredients

I kg flour                                          

2 eggs beaten well

1 cup thick coconut milk                

½ teaspoon salt

½ teaspoon salt                              

½ cup sugar

1 teaspoon baking powder            

 Oil for deep frying

Mix the flour, salt, sugar and baking powder together.

Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour.

Form kulkuls by taking small lumps of the dough and roll on the back of a fork or a wooden kulkul mould, to form a scroll.

Alternately, roll out the dough and cut into fancy shapes with kulkul or cookie cutters. Heat oil in a deep pan and fry as many kulkuls as possible at a time. Drain and keep aside.

To frost the kulkuls, melt 1 cup of sugar with ¼ cup of water and when the sugar syrup crystallizes pour over the kulkuls and mix well so that the sugar syrup covers all the kulkuls

Store in airtight boxes when cold.

STEAMED DATE AND NUT PUDDING


STEAMED DATE AND NUT PUDDING
Serves 6
A Steamed Pudding, served warm, is the ultimate comfort dish on a cold or rainy day. Often made as a dessert for dinner, steamed puddings can be made with a variety of tastes. Steamed Plum Pudding and Steamed Ginger Puddings are generally made at Christmas time. But a Steamed Date and Nut Pudding could be enjoyed at any time of the year. The pudding could be made and stored in the fridge. Just before serving, steam it once again for a few minutes so that its nice and warm. It could be served with any sweet sauce or Custard Sauce or just sprinkled with caster sugar. Sharing an easy recipe for Date and Mixed Nut Pudding that I’ve been using over the years. I’ve spread a layer of Apricot Jam on top.
Ingredients
250 grams pitted dates
100 grams coarsely chopped mixed nuts such as walnuts, almonds, etc.
1 cup water
1 teaspoon bicarbonate of soda / Baking Soda
5 tablespoons unsalted butter
1 cup caster sugar
3 eggs
1 teaspoon vanilla extract
1 cup flour
¼ cup bread crumbs
Boil the dates and water in a saucepan on medium heat, till the dates soften.
Remove from heat and allow it to cool. Once cold, puree it in a blender and remove any sediments.
Meanwhile cream the butter and sugar together till smooth. Add the eggs one at a time and vanilla extract and mix to a very smooth consistency.
Add the date puree and chopped nuts and mix well.
Slowly add the flour, baking soda and bread crumbs and mix gently.
Grease a 1.5 litre pudding bowl and pour the mixture into the bowl.
Cover the pudding with a greased piece of greaseproof paper or foil.
Put the bowl inside a covered steamer or pressure cooker and steam for about one and half hours till the pudding is cooked. Test by inserting a toothpick.
If desired spread a layer of apricot jam on top or just sprinkle castor sugar on top.
Serve the pudding warm with vanilla sauce or ice cream

STRAWBERRY BLANCMANGE

Strawberry Blancmange

STRAWBERRY BLANCMANGE

Ingredients

1 cup sugar

3 tablespoons corn flour

¼ teaspoon salt

1 litre milk

1 teaspoon strawberry essence

1 cup fresh strawberries for topping (optional)

Mix the corn flour and salt in a little water. Boil the milk and sugar. When boiling mix in the corn flour paste. Cook till the mixture thickens stirring all the time. Simmer for a few more minutes.

Pour into dampened jelly moulds and set in a refrigerator.

When set, remove from the refrigerator, then dip the bottom of the mould in hot water and turn out on a plate.

Top with fresh cut strawberries and cream and serve

Strawberry Blancmange

BISCUIT PUDDING – LAYERED BISCUIT PUDDING

Choclate Gateau 3

LAYERED BISCUIT PUDDING

This layered Biscuit Pudding is an easy to make “No Bake” or ‘No Cooking” delicious pudding recipe, that is prepared by layering biscuits and thick cream to form contrasting layers. One could use one’s own imagination to layer and decorate this easy pudding.

Ingredients

1 tablespoon Instant Coffee

3 tablespoons cocoa powder

8 tablespoons Sugar

750 grams fresh or Whipped Cream

1 cup warm milk

12 to 14 Marie Biscuits-Crushed and Powdered with Rolling pin

12 to 14 Oreo Biscuits, crushed and powdered with a Rolling pin

20 Marie Biscuits for Layering 2 layers of Biscuits

20 Oreo Biscuits for layering 2 layers of biscuits

Mix the sugar, cream, cocoa powder and instant Coffee together.

Beat this mixture till it becomes creamy and frothy.

Divide the mixture into 2 bowls and add the crushed Marie Biscuits to one bowl of cream mixture and the crushed Oreo biscuits to the other bowl of Cream mixture, and mix well.

Take a large flat-bottomed dish and spread some of the Marie Biscuit cream mixture to form the base layer.

Dip the Marie Biscuits one by one into the milk (Do not soak them, they should just be wet and not soggy), and lay them carefully to form a biscuit layer on the base layer.

Spread a layer of the Oreo Cream mix on the top of this.

Now dip the Oreo biscuits one by one in the milk as above and lay them on the cream layer.

Spread another layer of the Marie Biscuit Cream mix on the top of this and add a layer of Marie Biscuit in the same way as above.

Continue making as many layers for as long as the Cream and biscuits last ending with a layer of cream

Garnish with chopped cherries and nuts or just broken bits of biscuits

It could be served immediately or kept in the fridge till required to be served.

Layered Choclate Layered Choclate Gateau

 

CHRISTMAS RUM AND RAISIN CAKE

500 grams refined flour or Maida
300 grams soft brown sugar
100 grams powdered white sugar
¼ teaspoon salt
2 teaspoons spice powder
1teaspoon nutmeg powder
200 grams chopped black currants
200 grams chopped raisins
100 grams chopped sultanas
100 grams chopped orange / lemon peel
100 grams chopped cherries
500 ml Rum or Brandy
250 ml Wine
500 grams butter
4 eggs beaten well
4 tablespoons milk
1 teaspoon baking powder
1 teaspoon vanilla essence
1 teaspoon almond essence

Mix all the dried fruit together and soak in rum / brandy and wine for at least a month. When required drain and keep aside. Reserve the leftover rum.
Sift the flour, baking powder and salt together. Dust the soaked fruit / peel with a little flour.
Cream the butter, sugar and brown sugar well. Add the beaten eggs, almond essence and vanilla essence and mix well. Add the orange / lemon peel and dried fruits, nutmeg powder and spice powder and mix thoroughly. Slowly add the flour and fold in well. If the mixture is too thick add a little milk. Pour into a greased and papered baking tins or dishes and bake in a slow oven for about one hour or more (or until a wooden toothpick comes out clean). Remove from the oven when done. Prick the cake with a toothpick and pour the remaining rum over it. Remove from the tin when cold and wrap tightly in foil or waxed paper and keep in an airtight container for the cake to absorb the rum. Just before serving, heat for a minute in a microwave oven and pour some more rum on the cake while hot. Tastes delicious!!!!!

SIMPLE SPONGE CAKE WITH BUTTER ICING

250 grams refined flour or Maida
300 grams powdered sugar
250 grams butter
4 eggs beaten well
½ cup milk
1teaspoon baking powder
1teaspoon vanilla essence

Sift the flour and baking powder together. Cream the butter and sugar together. Add the beaten eggs and vanilla essence and mix well. Fold in the flour a little at a time. Add milk if the mixture is too thick. Pour into a greased and floured cake tin and bake for 40 to 45 minutes till the cake is done.

BUTTER ICING
Beat 200 grams butter and 500 grams icing sugar together until creamy. Add 2 teaspoons vanilla essence and 2 drops pink or green food colour. Using a spatula, cover the cake with the butter icing. Then with a wet fork make soft peaks across the surface of the icing. Decorate as desired

EGGLESS TEA CAKE

200 grams flour / maida
200 grams butter
1 tin condensed milk
1 teaspoon baking powder
½ teaspoon soda bicarbonate / baking soda
1 teaspoon vanilla essence

Sieve flour, baking powder and soda bicarbonate together and keep aside. Mix butter and condensed milk together. Add vanilla essence. Slowly add the flour. Beat lightly till well mixed. Pour into a greased baking tin and bake in a moderate oven for about 25 minutes.