Christmas Recipes

///Christmas Recipes

Christmas Recipes

Fruit Mince Pies



750 grams seeded raisins

185 grams shredded suet

125 grams mixed peel

½ teaspoon mixed spice

1 kg cooking apples

4 tablespoons lemon juice

375 grams currants

3 cups sugar

250 grams sultanas

6 tablespoons rum, brandy or sherry

185 grams shredded suet



Finely chop or mince the raisins and peel.   (I use a food processor).

Peel and core apples. Chop or mince the apples (I use my food processor).

Place raisins and apples in a large bowl with the other fruit, suet and spice (I melt suet in the microwave and pour over the mixture).

Add lemon juice, rind, sugar and brandy.

Mix thoroughly and leave to stand overnight.  You can put into sealed containers in the fridge for a couple of months.  Freeze if you wish.




4 cups of self-raising flour

1 egg yolk

250 grams butter

½ cup milk


Place butter and flour in a kitchen wiz.  Pour ½ cup milk and egg yolk through the funnel whilst processing.  If this amount is not enough I put in another ¼ cup of milk. If your mixture is too wet or dry you can put in more flour or milk to rectify the situation.  Wrap pastry in plastic wrap and put in the refrigerator for an hour to rest.

Put your Pies together.

Grease your muffin tins (I use oil spray).  Roll out the pastry and cut pastry to the size of your tins.  Line your muffin tins with pastry and place some mixture in each one and then cut out shapes from the pastry with a star cutter.  This is enough pastry for the top.

The egg white can be used as a glaze for the top of the pies.

Cook for approximately 10 minutes to 15 minutes on high 180° to 200°C  (355°F to 392°F).  Keep an eye on the pies as they do not take long.  Cool in the tin.  It is sometimes hard to remove these when hot but not so if you cool them first.

Again if your oven burns the tops cover with some aluminium foil.


Rich Dark Fruit Cake 



2 cups raisins

2 teaspoons Mace (nutmeg)

2 cups currants

1 teaspoon Cloves

2 cups dried apricot halves

1 cup Treacle

2 cups dried figs, halved and stalk removed

2 cups, Brandy

2 cups prunes

½ cup Orange Liqueur

2 cups dates

4 cups Plain flour

4 cups citrus peel

1 teaspoon Baking Powder

½ cup candied Ginger (optional)

1 teaspoon Carb. (baking) Soda

4 cups of Walnuts

1 ½ teaspoons salt

2 cups of Pecan or Almonds

500 grams (1 lb.) butter

2 teaspoons Cinnamon

3 cups Dark Brown sugar – lightly packed

2 teaspoon Ground Allspice

8 Eggs


1 teaspoon vanilla extract


In a mixing bowl cut up apricots, figs, prunes, and dates (I use scissors). Add raisins, currants, mixed peel and whole nuts.

Add the candied ginger (if required) and the cinnamon, allspice, nutmeg, and cloves; toss well to mix. Add Treacle, Brandy, and Orange liqueur and mix well. Cover and let stand overnight at room temperature.

The next day, preheat oven to 120 º  (Celsius) or 250 º (Fahrenheit) fan plus.  Line the tins with Al Foil and baking paper.  I use (1) – 3 Kg tin (25 cm – (9.2″) –  (1) – 2 Kg tin (23 cm ( 9″)   and (1) 1 Kg ( 17 cm (7″) tin or any combination you require.

Combine the flour with baking powder, carb. soda and salt and sift.  Sprinkle 3 cups of flour over fruit mixture and stir to coat well.

Cream the butter, add the brown sugar and beat well. Add eggs mixture.  I beat all eggs separately in a bowl and pour in portions at a time. Add the vanilla extract.

Add the remaining cup of flour and beat until batter is blended and smooth.

Pour batter over fruit; mix well until everything is coated with batter. I use two large aluminium bowls to combine the mixture.  Then combine the mixture into one bowl and mix to make sure the mixture is even throughout.

Divide batter among cake tins.

Bake for 4/5 hours or when a toothpick inserted in the centre comes out clean. Sprinkle cakes with Brandy – about two capfuls.  Leave in the oven until cool.

Note:  If you are allergic to nuts replace with currants and raisins or leave out if you like more batter.  Of course, you could use almonds or any other nut you like.

Champagne Breakfast

Eggs and egg rings (same number as eggs) – 2 eggs per person

Sour cream for each egg

Caviar for each egg

Bacon – as much as required

Tomato for grilling

Sour dough for toasting



Grease an oven tray.

Place egg rings on the tray Crack eggs into the rings and add sour cream  – lots.

Cook at low temperature 160°.

Keep checking to see if the eggs are cooked soft, medium or hard ‘as you like it’.


Cook bacon grill tomato and make toast – thick slices of Sour Dough

When eggs are cooked to your liking

Add caviar to the top of the eggs.  Place on a plate with crispy bacon, grilled tomato and toasted sough dough.   Don’t forget the Champagne!!



6 egg yolks

300 ml cream

1/3-cup (75 g) caster sugar

10 cm cinnamon stick

1/3-cup custard powder

1½ tablespoons brandy

2 cups (500 ml) milk



Beat egg yolks, custard powder and sugar in a small bowl, with electric mixer until thick and creamy.

Combine milk, cream and cinnamon stick in medium pan; bring to boil. Remove from heat; remove and reserve cinnamon stick.

Gradually whisk milk mixture into egg mixture.

Return mixture and cinnamon stick to pan, stir over low heat, without boiling, until custard thickens and coats the back of a metal spoon.

Most of the time I sprinkle in some cinnamon powder instead of the cinnamon stick.  I don’t worry if there are some black flecks.  

Discard Cinnamon Stick; stir in brandy.  This is excellent accompaniment  for Christmas Pudding, Banana Custard or to accompany an Apple Pie etc.

Make the custard as specified but if you wish you can leave the brandy out.

Recipe can be made 2 days ahead.

Recipe can be reheated gently;

Do not allow mixture to boil