CLARAWORLDMEDIA TV


These recipes are my own personal tweeked versions of traditional British Christmas Cake and Christmas Pudding (figgy pudding). I make them Gluten and Dairy free but they can also be made with regular wheat flour and dairy butter. If you want to make it alchohol free then substitute for freshly squeezed orange juice in both. I prefer to make up my own mix of dried fruits, preferring sultanas, raisins, chopped apricots, whole cherries (stoned and preserved) and chopped dates, but feel free to add whatever you like. You can also add 50g of chopped almond nuts or mixed nuts to both recipes if you want. Enjoy! for Traditional British Christmas and Pudding Part one

Christmas Pudding Recipe:

600g mixed dried fruit (traditionally sultanas, raisins, currants, mixed citrus peel, cherries)
110g Suet (I prefer Vegetarian)
100g Freshly made White breadcrumbs (use gluten free if required)
225g Dark brown Muscovado Sugar
1 Chopped cooking apple
Zest and Juice of 1 orange
Zest and Juice of 1/2 lemon
2 large eggs (beaten)
50g Gluten Free Self Raising Flour
1tsp nutmeg (5ml)
1tsp mixed spice (5ml)
75ml brandy or rum
75ml Irish Stout (if you would prefer Alchohol free-substitute with 150ml Fresh orange juice.

Combine all the Ingredients( except the flour) in a very large bowl and mix very thoroughly, cover with a cloth and leave overnight (at least 12 hours or more). The next day, fold in the flour and transfer the mixture into a lightly greased (use dairy free if required) 2 pint (1000ml) oven proof (heat proof) glass bowl, pack in tightly, cover with greaseproof or baking parchment, then cover with foil, tie tightly with string and make a handle with a large piece of foil folded over, place ( USING THE HANDLE) in a steamer or in a large saucepan of boiling water, then simmer for 8 hours, checking it every hour to top up the water. When cooked lift out of the water and leave on the side for a couple of hours to cool. remove all wrappings, re-wrap as before and store until Christmas day. This can be microwaved on the day for approx 7-8 minutes, but check it after 6 minutes and if it is sizzling it's done. Serve with thick cream, custard or your preference.

Christmas Cake recipe:

1000g Mixed Dried fruit in any combination (in the vlog I say 800g whoops!)
100ml Brandy
225g Gluten Free Plain flour
1 tsp (5ml) salt
1 tsp (5ml) Cinnamon or Nutmeg (or both!)
1 tsp (5ml) Mixed Spice
225g Dark brown Muscovado Sugar
4 large Eggs (beaten)
1 Large Spoon (15ml) Black Treacle
225g Dairy Free Spread
Zest and juice of 1 orange
Zest and juice 1/2 lemon.
1 large chopped cooking apple (or two small) (sharp)

Start the day/ night before by placing all the dried fruit (and nuts if using), the orange and lemon zests and juice in a large bowl and add the brandy (if you prefer not to use alchohol then substitute with freshly squeezed orange juice).
The next day, grease and line (with baking parchment) an 8 inch loose bottom deep sided cake tin, leave approx 1 inch spare around the top, so that it can expand when cooking.
Pre-heat your oven to 140 c electric, 120c fan assisted, 275F or gas mark 1
Start by mixing the spread or butter in a bowl or mixer until smooth and add the sugar and repeat until combined, sieve in the flour and salt and gradually add the eggs. Add the Nutmeg, spices and treacle and combine. Add the pre-soaked fruits and chopped cooking apple and combine until well mixed. Transfer into your cake tin, smooth over and place in your oven for approx 4 to 4 1/2 hours. HOWEVER after an hour add a large disc of baking parchment paper to the top of the cake to stop it from burning.
Check the cake at 4 hours, by removing it from the oven and inserting a thin blade knife or skewer into several places, if it comes out clean then it is ready. Leave in the tin until it is cold, then turn out and leave upside down, so that the top is now the bottom. Prick all over with a sharp knife and pour over approx 15ml of brandy, repeat this every week for the next four weeks. I will be showing you how to marzipan your cake in 4 weeks time and icing it 1 week after that!