A Very Aussie Christmas

by Cheryl Wright

  A Very Aussie Christmas

  Recipes from the Personal Collection of

  Award Wining Australian Author

  Cheryl Wright

  Author Website

  Amazon Author Page

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  Copyright 2018 by Cheryl Wright

  All rights reserved. Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording, or otherwise) without the prior written permission of the copyright owner of this book

  Dedication

  TO MY DARLING MUM AND Dad – for all the wonderful memories of Christmas and cooking.

  For the happy times - despite the difficulties, for teaching me that you don’t have to be rich to be happy, for the love you gave so freely, and for the strong bonds of family you taught.

  You are in my heart forever.

  Foreword

  CHRISTMAS HAS ALWAYS been a very special time in our family, and as far back as I can remember, we baked Christmas goodies galore, including the multiple puddings left hanging from the ceiling for months on end while they ‘matured’.

  I remember too, the days filled with preparations, baking, cooling, and packaging. Our efforts were bundled up and turned into gifts or eaten on Christmas Day – rarely before.

  Wonderful smells of cooking filled our home, but more than anything, the atmosphere was electric. We had little in the way of money, but love, family, and friendship abounded. I will never forget the lessons learned in those days, all of which have endured throughout my life.

  In these modern days of hustle and bustle, it seems the art of good wholesome cooking has gone out the window, along with the pride we used to take in achieving something special made with our own two hands.

  I admit, I don’t cook as much as I would like these days, but I still regularly reach for my tried and true recipes handed down from generation to generation in either my own family or my husband’s. I have included my personal Christmas favourites in this collection, and hope you get as much enjoyment from them as I have over the years.

  In this book you’ll find recipes such as my mother-in-law’s Traditional Christmas Pudding, and a quick and easy throw-together Christmas Cake which can also double as a wedding cake. (I’ve used this recipe for over 40 years!) I usually make at least four Christmas cakes using this recipe, and often up to ten; some I give as gifts, others are taken to the many Christmas functions I seem to attend, and of course, at least one, we keep for ourselves.

  I have also included a small number of diabetic Christmas recipes. Diabetes is rife in my family, so we’ve had to adapt. After all, why should someone miss out on all that wonderful food just because they have diabetes?

  Stock your pantry, pull on your apron, then join me for some good old-fashioned Christmas cooking!

  Enjoy!

  Contents

  Dedication

  Foreword

  Contents

  Traditional Plum Pudding

  Traditional Christmas Cake

  Rum Balls

  Traditional Shortbread

  Rocky Road

  Rice Bubble Slice

  Orange Segments with Brandy

  Brandy Cream

  Chantilly Cream

  Diabetic Christmas Cake

  Diabetic Christmas Pudding

  Quick and Easy Diabetic Christmas Pudding

  Copha Alternative

  Measurement Converter

  About the Author

  Traditional Plum Pudding

  THIS IS THE KIND OF Plum Pudding your great-great grandmother would have made – wrapped in a clean calico cloth and boiled for hours on end. I can still recall our puddings hanging from the beams in the kitchen after our Christmas baking days each year. The wonderful fragrances that lingered for days, if not weeks – not to forget the hard work my mother, aunties and other relatives put in to make the day a success.

  The thick white outer coating is what sets this pudding apart from the rest. (And it doesn’t need to be hung from the rafters!)

  The pudding can be cooked several months ahead and frozen – in the cloth - or alternatively you can bake it one week ahead of time. To reheat ready for eating, boil for a short time on the day of use.

  You can also cut into individual slices and reheated in the microwave.

  For best results and better storage, butter should be used where indicated, not margarine.

  INGREDIENTS:

  3 lbs (9 cups or 1.5 kg) Mixed Fruit

  1/4 Pint (1/2 cup or 4 oz) Fresh Orange Juice

  1 lb (500 grams) Butter

  1 lb (2 cups) Brown Sugar

  8 Eggs

  2 Green Apples (such as Granny Smith’s) – Grated

  1 cup Plain Flour

  Pinch Salt

  1 cup Soft Fresh Breadcrumbs

  1 teaspoon each Nutmeg, Mixed Spice and Cinnamon

  Method:

  In an extra-large bowl, soak the fruit in orange juice. Set aside.

  In a large bowl, cream the sugar and butter thoroughly, add eggs one at a time, beating well. Add grated apples. Now add sifted flour, salt and spices. Mix well. Add this mixture to the original fruit mix that you previously set aside. Add breadcrumbs and blend the entire mix thoroughly.

  Now, prepare the calico cloth:

  (Use only unbleached calico)

  Calico needs to be thoroughly clean before use. If new, prepare by washing ahead of time.

  Take washed calico, dipped in boiling water, and lay pieces of calico flat on kitchen table and completely cover with sifted plain flour (white only).

  PLACE ENTIRE PLUM PUDDING mixture on the cloth, and tie securely with strong string. Boil in cloth for approx five hours. Ensure water stays on the boil the whole time, and top up with boiling water when required.

  This recipe makes one extra large puddings, or you can split into four smaller puddings, which reduces the cooking time. To check if cooked, slide a metal skewer down the tiny gap in the top of the pudding where the top is tied.

  When cooked, remove from boiling water and allow to cool slightly on a plate. If not using immediately, transfer to fridge after the pudding is cool.

  To freeze: Leave in fridge overnight to avoid breakage, then remove cloth and wrap in foil. The pudding is now ready to freeze.

  Plum Pudding can be served with White Sauce, Custard, Brandy Sauce, Cream, or Ice-cream. Can be served hot or cold.

  Traditional Christmas Cake

  THIS CAKE HAS BEEN in my husband’s family as long as anyone can remember, and I have been using it for over thirty years. It can be used as an everyday fruit cake, a Christmas, wedding or christening cake. It can even be eaten warm topped with custard, ice-cream or cream. Or all three!

  It is effortless to prepare and is economical to make. The secret to its success is the slow cooking time. Best results are obtained by soaking the fruit mixture overnight, but if this is not possible, soak for at least two hours. Provided you use butter in the mixture, and not margarine, the fruit cake will keep for many months in a sealed container, or well wrapped and kept in the refrigerator.

  This cake mixture does not rise much. What you start with height wise, is pretty much what you’ll finish with.

  INTO A LARGE BASIN or mixing bowl place the following mixture:

  1 kilogram (or 2 lb) mixed fruit

  2 cups (1 lb) brown sugar

  2 tablespoons each Sherry and Orange juice, or if preferred, 4 tablespoons of either

  (I often have to adjust this, adding up to half a cup of orange juice. How moist it is will decide how much you need to add.)

>   Stir well and soak overnight, covered in plastic wrap to prevent mixture drying out.

  **If unable to soak overnight, soak for minimum of two hours**

  Next day, stir to separate any ingredients that have melded together overnight. There is no problem if they are stuck, it’s just easier to mix if you separate the ingredients at this point.

  Now add 1/2 teaspoon each of the following spices:

  Nutmeg, ginger, cinnamon, salt, and bicarbonate soda.

  Mix until all ingredients are combined.

  Add 2 oz (60 grams) chopped almonds. Mix well.

  Combine 250g (1/2 lb) butter and 1/2 cup (4 oz) milk. Heat in saucepan over slow heat only until butter is melted. Do not allow to boil.

  Add butter/milk mixture to fruit etc, then add:

  3 beaten eggs,

  1/2 teaspoon vanilla essence,

  1/2 teaspoon lemon essence

  Now slowly add 3 cups plain flour, mixing between each addition. Blend in well and pour into a paper lined tine.

  (I use 9 inch or 23 cm wide tin, with height of 2 1/2 inch or 6 cm. this is a perfect fit for the mixture)

  Bake 275 degrees F (140 degrees C) for approx 5 1/2 to 6 hours. (May take less time in fan-forced oven – anything from 4 1/2 to 5 hours). Cooks best if piece of brown paper is placed loosely over top of cake.

  Do not open oven door for at least 2 1/2 hours.

  When cake appears to be cooked, test with a metal skewer – if it comes away clean, the cake is cooked. Allow to cool before removing from tin.

  Rum Balls

  THIS WAS A FAVOURITE with my Dad and I. Rum Balls were ‘our’ domain, and no one else dared intrude!

  250G MARIE (OR PLAIN) biscuits

  2 tablespoons cocoa

  1 cup coconut

  400g can condensed milk

  2 tablespoons rum or small amt rum essence

  Extra coconut or chocolate sprinkles for coating

  Crush biscuits finely. Add coconut and cocoa. Mix well and add rum. Stir in condensed mix and mix thoroughly making sure all dry ingredients are coated.

  Form into small balls and roll in coconut or chocolate sprinkles. Leave in refrigerator to set.

  Ready to eat in about one hour.

  Traditional Shortbread

  1 1/4 CUPS PLAIN FLOUR

  1/4 cup cornflour or rice flour (rice flour gives a lighter result)

  125g butter (not margarine – butter keeps shortbread fresh longer)

  3 tablespoons castor sugar (normal sugar is too coarse – always use castor sugar for the best result)

  CREAM BUTTER AND SUGAR; add sifted flour and cornflour (or rice flour). Mix well. Press into greased 18cm (7 inch) round tin or mould. Prick with fork and mark into eight portions.

  Bake in a slow oven 130 degrees C (275 degrees F) for approx 40 minutes.

  Cut while still hot.

   Do not overcook shortbread. If you do, it will be brittle and flaky, and taste burned.

   Square or oblong tin can be used. Traditionally, shortbread is baked in round tin.

  Rocky Road

  I BEGAN MAKING THIS recipe when I was a teenager, and if it wasn’t for the fact I’m now a diabetic, I’d probably still be making it. It’s yu-mmy...

  375 G COOKING CHOCOLATE

  30g Copha

  200g crushed mixed nuts

  250g Pink and white marshmallows

  LINE A SHALLOW SQUARE container with foil then grease with light cooking oil.

  Cut marshmallows in half, placing half in the square container. Put the other half aside for later.

  Sprinkle half the nuts over the marshmallows and put the other half aside for later.

  BREAK CHOCOLATE INTO small pieces and place into a small bowl with the Copha. Melt slowly over boiling water in a saucepan and stir well during melting process. Alternatively melt in a microwave oven. (Do not overcook, no matter which method you use. Chocolate burns very easily)

  Pour half the chocolate and Copha mixture over the nuts and marshmallows. Add the remaining marshmallows and nuts over this, then add the remaining melted chocolate and Copha mixture.

  Refrigerate until set (at least a couple of hours) then cut into snack-size pieces.

  To store, place into a sealable container out of direct heat and sunlight. (Not necessarily in the fridge)

  Rice Bubble Slice

  THIS IS SO QUICK AND easy that - with adult supervision/help for the melting process - the kiddies could make this.

  PLACE IN A BOWL:

  4 cups rice bubbles

  1 cup peanuts

  (If you don’t have any peanuts on hand, or have someone allergic to peanuts, you can use 5 cups rice bubbles instead)

  In a saucepan add:

  4oz or 250g butter

  4 oz sugar

  2 tablespoons honey

  POUR MELTED MIXTURE over rice bubbles and peanut. Mix well. Press into a slab tin and partly set in fridge. Cut into slices (while still only partly set), place back into fridge, then allow to completely set.

  *Can be topped with sprinkles, cachous, or other decorations before setting if desired.

  *You can also stir sprinkles through the mixture for a colourful alternative.

  Orange Segments with Brandy

  FIDDLY BUT VERY YUMMY.

  6 ORANGES

  1/3 cup castor sugar

  3 tablespoons water

  3 tablespoons lemon juice

  Few drops cochineal

  1 tablespoon brandy

  PEEL ORANGES WITH A sharp knife, removing pits. Segment oranges between membrane and place in a bowl.

  BOIL SUGAR AND WATER and remove from heat. Now add lemon juice and cochineal. Cool then add oranges and brandy.

  SERVE CHILLED WITH lightly whipped cream.

  Brandy Cream

  THIS IS MY SISTER’S recipe. As far as she’s concerned, it’s not Christmas without the Brandy Cream.

  Unfortunately she really loves the Brandy flavour and is often heavy handed.

  1/4 CUP BRANDY

  300 ml cream, lightly whipped

  2 separated eggs

  1/2 cup castor sugar

  FOLD BRANDY INTO LIGHTLY whipped cream. Put aside.

  Beat egg whites until soft peaks form (do not over beat), and gradually add sugar. Beat together until thick and sugar has dissolved.

  Gradually add egg yolks. Add brandy and cream mixture and fold into egg mixture.

  Store in sealed container in fridge until ready to use. (This recipe is best made the day you intend to use it. We normally make it a few minutes before serving the Plum Pudding.)

  Chantilly Cream

  2 EGG WHITES

  300 ml cream

  1 tablespoon castor sugar

  1/2 teaspoon vanilla essence

  Nutmeg or cocoa for sprinkling (optional)

  IN A MEDIUM BOWL, BEAT egg whites and sugar with an electric beater until stiff peaks form. Whip cream and vanilla essence in a separate bowl until soft peaks form. Gently fold egg whites through cream mixture.

  SERVE WITH PLUM PUDDING, and lightly dust with nutmeg or cocoa (optional)

  FOR BRANDY FLAVOURED cream, replace vanilla essence with brandy essence.

  Diabetic Christmas Cake

  90G SELF RAISING FLOUR

  15g Sultanas

  30g shelled almonds

  1 saccharin tablet (ground)

  1 teaspoon ground ginger

  1 teaspoon glycerine

  30g raisins

  12g dates

  60g butter (not margarine)

  1 teaspoon cinnamon

  1 cherry

  2 eggs

  1 teaspoon mixed spice

  Grated rind of one lemon and one orange

  Pinch of salt

  Pinch of bicarbonate soda

  PREPARE FRUIT, RINDS and almonds. Put aside.

  Cream butter and add glycerine. Mix well. Beat eggs and add one at a time to creamed butter mix. Add saccharin; mix in flour, adding gradually.

&
nbsp; Now add fruit, rind etc., and all other remaining ingredients. Mix well until all ingredients are coated and evenly distributed.

  Place in greased pan, and cook in slow oven approx 45 mins. (May need up to an hour cooking, depending on your oven.) When cool, cut into twelve slices.

  Each slice equals one portion.

  Diabetic Christmas Pudding

  THIS RECIPE CAME FROM my mother-in-law, who is probably the best cook I’ve ever known. She is a country gal through and through, and can literally throw a recipe together (without following directions!) and it works out perfectly every time.

  My m-i-l always made several of these for us every Christmas, whether I did or not.

  1 CUP BROWN BREADCRUMBS

  2 eggs

  2 level tablespoons butter

  1/4 cup grated apple

  3/4 cup orange rind

  1/3 cup dates

  Pinch each: cinnamon, nutmeg, mixed spice

  1 teaspoon bicarbonate soda

  1/4 cup Self Raising flour

  1 level dessertspoon sago (uncooked)

  1/4 cup milk

  1/3 cup grated carrot