Recipes

In various posts throughout the year, I have included favourite recipes to share with readers, and will continue to do so as I go along.

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!

A family favourite, not included here before, but featured on Meg’s blog My Peach Tree, is a chocolate chip cookie recipe adapted from the Women’s Weekly’s Beautiful Biscuits cookbook. 

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…

 

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2 responses to “Recipes

  1. Janet Dalton

    How long do you cook the small cakes for? The ABC Recipe does not say when to add the 3/4 cup of water. I assume before boiling, although there does not seem to much liquid to boil. Any hints?

  2. Karen

    Hi Janet,
    I’ve got to admit, I didn’t pick up this error in the recipe myself until I made it for the second time this year. You are right – you add the water to the mixed fruit, brown sugar, golden syrup, cup of sherry, butter, cinnamon, mixed spice, nutmeg and ginger and bring the whole lot to the boil. I’ll amend the PDF shortly.
    As for how long the small cakes take to cook – around an hour and a half in my oven – and on how big you make them. I double-line each tin with brown paper and baking paper and then fill them with approximately 1 1/4 cups of mixture. This generally gives me ten to eleven small cakes from one quantity of mixture.
    Good luck with your baking and please let me know if you have any more questions.

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