To save time, I’ve compiled them here for anyone who is interested.
My Christmas Pudding recipe, from a Women’s Weekly cookbook from the 70’s, is fantastic. It is also easy to convert to a gluten-free recipe by substituting gluten-free flour for the regular flour, and comes up a treat. I’ve been making this recipe for about 15 years, and it has never, ever failed.
A new favourite, a boiled-fruit-cake recipe that a friend put me on to last Christmas came from the CWA, via the ABC Sydney’s website. The only variations I made to it were to omit the lemon and almond essence, and the walnuts – mainly because a couple of friends had nut allergies (and I don’t personally like lemon essence) – and to divide the mixture into smaller tins.
This comes out almost as moist as a pudding, and can be cooked in various sizes ranging from small to large, with equal success. The picture below shows finished cakes made in lined tuna tins (the large 400g tins).
I love to have little cakes and bundles of shortbread on hand as impromptu gifts for unexpected guests, or as small, impersonal gifts for teachers, school office ladies or local friendly shopkeepers, so I save every large tuna tin we use. After they’ve been through the dishwasher, they make fantastic cake tins.
The beauty of making small cakes, for me, is the speed at which they cook, the ease of giving, and the quantity of gifts you can make at the one time – always a bonus at Christmas, when time is at such a premium. The other bonus comes if you don’t give them all away, and find yourself with one or two left after Christmas!
Edit: Here is my chocolate cake recipe, too- I’d forgotten about this one, but it is really moist and rich, but with about half the fat of the average mud cake. Enjoy!
More recipes to come soon…