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Christmas cakes - nearly time to make one!
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Mrs Fiddlesticks



Joined: 02 Nov 2004
Posts: 10460

PostPosted: Fri Oct 31, 08 9:25 pm    Post subject: Reply with quote
    

Home on the Hill wrote:
Now you tell me - it's only got 1 1/2 hours to go.

Carrie


sorry - do you want me to dig it out for another time ( or anyone else interested?)

Penny Outskirts



Joined: 18 Sep 2005
Posts: 23385
Location: Planet, not on the....
PostPosted: Fri Oct 31, 08 9:26 pm    Post subject: Reply with quote
    

Can I feed it yet

Cathryn



Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion
PostPosted: Sat Nov 01, 08 9:41 am    Post subject: Reply with quote
    

Depends how well you hid the booze doesn't it?

Mincemeat, where's the recipe? And I know I am months late doing this!

Christmas cake next weekend. I went away for half term.

Cathryn



Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion
PostPosted: Sat Nov 01, 08 9:43 am    Post subject: Reply with quote
    

Which yeast ones are you making Mochyn?

Quite fancy a gingerbread house... But maybe I am getting a little ahead of myself. It would require the ability to ice wouldn't it.

wellington womble



Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands
PostPosted: Sat Nov 01, 08 10:59 am    Post subject: Reply with quote
    

No, I've done them, and I have all the artistic talent of your average two year old with a spoonful of readybrek! You just need plenty of imagination and a basic template. Childrens birthday cake books are a good place to look for inspiration - libraries always have millions of them.

marigold



Joined: 02 Sep 2005
Posts: 12458
Location: West Sussex
PostPosted: Sat Nov 01, 08 11:13 am    Post subject: Reply with quote
    

Or you could buy a kit. . You might need a mortgage for it though!

mochyn



Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales
PostPosted: Sat Nov 01, 08 12:19 pm    Post subject: Reply with quote
    

I'm doing stollen and pannetone.

But I suppose I'd better do the mincemeat next week.

KrisWW



Joined: 21 Jul 2008
Posts: 51
Location: Southern most South Yorkshire
PostPosted: Sat Nov 01, 08 1:41 pm    Post subject: Reply with quote
    

Mrs Fiddlesticks wrote:
do you want me to dig it out for another time ( or anyone else interested?)


Yes please~! That sounds like an eminently sensible way of doing a thingymas pud.

Off to soak my fruit now.

Mrs Fiddlesticks



Joined: 02 Nov 2004
Posts: 10460

PostPosted: Sat Nov 01, 08 5:32 pm    Post subject: Reply with quote
    

right this was from last years Good Housekeeping Nov edition

The actual pudding recipe went in to a 3.5pint or 1.8litre basin and the cooking instructions are as follows. Oven gas mark 4 or fan 160c

Cover pudding with greaseproof paper pleated down the middle and secured with string as normal.

Stand the basin in a sturdy, deep sided roasting tin, preferably one with handles and pour in 3pints ( 1.7 litres) boiling water. (it doesn't matter if the basin sits higher than sides of tin) Cover basin with a circle of foil, pressing it down around the rim, then cover the tin with a large piece of foil like a tent and secure edges. Carefully transfer the whole thing in to the oven and cook for 6hr - you won't need to top up the water my bold but I think the beauty of this way of doing it

It also suggested making 2 x 1.5 pint puddings which is what I did and they get cooked in the oven in exactly the same way but only take 3hr 15mins - 3.5 hours.

You can reheat a pudding on Christmas day to serve like this in which case it takes 1.5 hours and the small ones 1hr 15mins to 1.5hours.

This whole way of doing it worked really well with no steamed up kitchen!

Home on the Hill



Joined: 06 Feb 2005
Posts: 313
Location: Warwickshire
PostPosted: Sat Nov 01, 08 6:00 pm    Post subject: Reply with quote
    

Brilliant - going to print that out and file it in my recipe book so I can find it again next year.

Thanks...Carrie x

ksia



Joined: 17 May 2006
Posts: 2320
Location: Mayenne, France
PostPosted: Sat Nov 01, 08 7:52 pm    Post subject: Reply with quote
    

Thanks to all for the info and inspiration - made my first xmas cake today!

Penny Outskirts



Joined: 18 Sep 2005
Posts: 23385
Location: Planet, not on the....
PostPosted: Sat Nov 01, 08 8:04 pm    Post subject: Reply with quote
    

Brilliant!

We're going to have to have an icing competition now aren't we

KrisWW



Joined: 21 Jul 2008
Posts: 51
Location: Southern most South Yorkshire
PostPosted: Sat Nov 01, 08 9:04 pm    Post subject: Reply with quote
    

Mrs Fiddlesticks wrote:
right this was from last years Good Housekeeping Nov edition...This whole way of doing it worked really well with no steamed up kitchen!


Hmm - I don't suppose you have the recipe to hand as well, do you? As to be honest, I much prefer xmas pudding to cake!

Penny Outskirts



Joined: 18 Sep 2005
Posts: 23385
Location: Planet, not on the....
PostPosted: Sun Nov 02, 08 9:39 am    Post subject: Reply with quote
    

Fed it this morning - brandy doesn't smell very nice at 8am on a Sunday morning

Green Rosie



Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
PostPosted: Sun Nov 02, 08 12:56 pm    Post subject: Reply with quote
    

My fruit is STILL soaking . I was going to bake the cake yesterday when OH suddenly decided to make several loaves of bread so the oven was too hot. And today we've been out swimming and now I need the oven for the roast. (I miss my double oven I had in England )

But it is still half term here 'til Wed.

And mincemeat sounds a good idea - I've never made that before.

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