I dare you to make this. I believe it is a cake, not entirely sure why its named after the capital of Australia? But either way, it sounds delicious!
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Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts
Saturday, December 16, 2017
Monday, November 18, 2013
Happiness Tree Cake; Christmas Pudding Cake - 1960's (Marguerite Patten Recipe Card)
I have included this one for its pure weirdness. A Marshmallow covered Christmas Pudding and a Happiness Tree Cake...also covered in marshmallows.
Claret Punch and Mulled Ale - 1960's Marguerite Patten Recipe Card
Without a doubt the best part of Christmas is the excuse to have Mulled Anything. Wine and Cider tend to be the traditional choices, but here is a fascinating little recipe for Mulled Ale!
Christmas Cake - 1960's (Marguerite Patten Recipe Card)
A theme tonight. Now its the sister of the Christmas Pudding, again this needs lots of brandy! Christmas Cakes have mixed origins, but take a gander at this lovely website to get the full fascinating history.
Christmas Pudding 1960's - Marguerite Patten Recipe Card
So I invite you to have a go at Marguerite Patten's version, and see if you can make one just like you used to have when you were a kid (hopefully a good thing).
Friday, December 30, 2011
Chestnut Jam - 1950's
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Here is another entry from Farmhouse Fare, and one that I am quite keen to try out. This might be even better with mixed nuts, hazelnuts and even peanuts?
2lbs of sweet chestnuts
1.5lbs of loaf sugar
1 teaspoon of vanilla essence
half a pint of water to make syrup
1. Cut a cross in the chestnuts then boil chestnuts until ready. This should take between 20 minutes and half an hour
2. Peel and skin them then crush them through a wire sieve.
3. Make a syrup with the water, sugar and the vanilla essence.
4. When it is ready, put in the crushed chestnuts and cook gently until faily stiff. Put in hot glass jars and cover. ru
If you want to cheat just use syrup from Tate & Lyle with added vanilla essence. Also have a look at this interesting article about foraging for sweet chestnuts.
[/caption]Here is another entry from Farmhouse Fare, and one that I am quite keen to try out. This might be even better with mixed nuts, hazelnuts and even peanuts?
2lbs of sweet chestnuts
1.5lbs of loaf sugar
1 teaspoon of vanilla essence
half a pint of water to make syrup
1. Cut a cross in the chestnuts then boil chestnuts until ready. This should take between 20 minutes and half an hour
2. Peel and skin them then crush them through a wire sieve.
3. Make a syrup with the water, sugar and the vanilla essence.
4. When it is ready, put in the crushed chestnuts and cook gently until faily stiff. Put in hot glass jars and cover. ru
If you want to cheat just use syrup from Tate & Lyle with added vanilla essence. Also have a look at this interesting article about foraging for sweet chestnuts.
Related articles
- Chestnut and Parsnip Soup (cucinaceri.com)
- Chestnut Caramel Cheesecake (savoringeverybite.wordpress.com)
- Appetizer: Bacon Wrapped Chestnuts (cathiefilian.blogspot.com)
Home-Made Cider
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Farmhouse Fare gives a recipe for home-made cider. I have put a link to www.allotment.org.uk at the bottom as they go in to more detail about making your own cider and wine.
1. Take fallen apples (smaller ones are better for this recipe) and cut up then place in an earthenware jar.
2. Cover with cold water and protect with muslin and let it stand for 10 days giving it the occasional stir daily.
3. When fermentation has ceased strain and add 1 3/8 (624g) of sugar to each gallon.
4. Add a slice of beetroot to the mixture to improve the colour.
5. Bottle and let stand uncorked for 14 days. It should then almost cease working.
6. Cork securely and in two or three months time, you should have sparkling cider.
For a more scientific method, have a look at this.
[/caption]Farmhouse Fare gives a recipe for home-made cider. I have put a link to www.allotment.org.uk at the bottom as they go in to more detail about making your own cider and wine.
1. Take fallen apples (smaller ones are better for this recipe) and cut up then place in an earthenware jar.
2. Cover with cold water and protect with muslin and let it stand for 10 days giving it the occasional stir daily.
3. When fermentation has ceased strain and add 1 3/8 (624g) of sugar to each gallon.
4. Add a slice of beetroot to the mixture to improve the colour.
5. Bottle and let stand uncorked for 14 days. It should then almost cease working.
6. Cork securely and in two or three months time, you should have sparkling cider.
For a more scientific method, have a look at this.
Related articles
- Hard Cider (magicinthebackyard.wordpress.com)
- Mulled Cider Recipe (friendseat.com)
Monday, December 26, 2011
Lemon Curd Dumplings
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4 oz. Shredded suet
8 oz. flour and salt mixed with some cold water.
2 eggs well beaten
1 teacupful of castor sugar
1 large or two small lemons, the juice and rind of.
2 oz. fresh melted butter.
These dumplings should be made in small individual moulds to prevent any water getting in to spoil lemon curd centres.
1. Well grease some small moulds and line with thinly rolled suet pastry made with 4 oz. shredded suet, 8 ozs. flour, salt and mixed with cold water.
2. Make a curd filling by well beating 2 eggs and adding 1 teacupful castor sugar, juice and grated rind of the lemons and the melted butter.
3. Whip all together and nearly fill each dumpling.
4. Cover tops with a lid of pastry making sure you squeeze the edges together well.
5. Tie over with greased paper and steam for 1 hour and 15 minutes. Turn out carefully and sift with a little fine sugar and serve hot.
[/caption]4 oz. Shredded suet
8 oz. flour and salt mixed with some cold water.
2 eggs well beaten
1 teacupful of castor sugar
1 large or two small lemons, the juice and rind of.
2 oz. fresh melted butter.
These dumplings should be made in small individual moulds to prevent any water getting in to spoil lemon curd centres.
1. Well grease some small moulds and line with thinly rolled suet pastry made with 4 oz. shredded suet, 8 ozs. flour, salt and mixed with cold water.
2. Make a curd filling by well beating 2 eggs and adding 1 teacupful castor sugar, juice and grated rind of the lemons and the melted butter.
3. Whip all together and nearly fill each dumpling.
4. Cover tops with a lid of pastry making sure you squeeze the edges together well.
5. Tie over with greased paper and steam for 1 hour and 15 minutes. Turn out carefully and sift with a little fine sugar and serve hot.
Related articles
- Lemon Curd (cucinaceri.com)
- Lemon Curd Cupcakes (cafetisa.wordpress.com)
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