Christmas Recipes

Nut Cake

Ingredients
100 g butter
2 dl hazel nuts
3 bitter almonds
2 eggs
2 1 dl sugar milk
1 ½ dl milk 3%
2 dl wheat flour
1 teaspoon baking powder
How to make it?
Set the oven on 175 degrees.
Melt butter and let it get cool.
Grind nuts and bitter almonds.
Whip eggs and sugar white and porous.
Add the butter and the milk.
Mix nuts, flour and baking powder and stir it down into the mixture.
Pour it in a greased, breadcrumbed, ring-form (1 1/2 l).
Bake approx. 50 min. in lower part of the oven.

Fruit Cake

Ingredients
20 dried apricots roughly
10 pipless prunes or figs
2 dl hazel nuts
4 ½ dl wheat flour
1 ½ teaspoons baking powder
2 dl currants or raisins
60 g candied peel
300 g butter
2 ½ dl sugar
½ teaspoon salt
4 eggs
(2-3 tablespoons of sherry or cognac
How to make it?
Set the oven on 150 degrees (celsius).
Shred the apricots, prunes or figs.
Chop the nuts roughly.
Mix flour, baking powder, the shredded fruit, figs nuts, currents or raisins and
candied peel.
Stir in the (room temperature) butter, sugar and salt, porously.
Add the eggs, one by one.
Stir well between every egg.
Stir down the fruitmix (and sherry and cognac if desired) into the mixture.
Pour it in a greased, breadcrumbed, 2-litres form.
Bake approx. 1 1/2 hour in lower part of the oven.
Let the cake mature for at least one day before it is served.
Lasts for several weeks in the fridge.

Pineapple Fruit Cake

Ingredients
470g (15oz) crushed pineapple
500g (1lb) mixed fruit
125g (4oz) butter
1 cup sugar
1 teaspoon mixed spices
1 teaspoon bicarb soda
2 eggs
1 cup plain flour
1 cup self raising flour
¼ teaspoon salt
How to make it?
Line deep (20cm 8") round cake tin with 2 thickness of greaseproof paper, bringing paper 5cm (2") above the edge of the tin.
Combine undrained pineapple , chopped fruit, butter, sugar, spice and soda in saucepan. Stir over low heat until sugar is dissolved and bring to boil. boil uncovered for 3 mins. Allow to become cold. when cold add beaten eggs and sifted dry ingrediends, mix well. Spread evenly into prepared tin. bake in moderate oven 1½ - 2 hours, until cooked when tested. Cover and leave in tin until completely cold.

White Christmas Cake

Ingredients
250g (8 oz) butter
1¼ cups sugar
1 teaspoon vanilla
½ teaspoon cinnamon
4 eggs
90g (3 oz) glace cherries
90g (3 oz) sultanas
30g (1 oz) chopped mixed peel
90g (3 oz) ground almonds
2¼ cups plain flour
1 teaspoon baking powder
½ teaspoon salt
How to make it?
Cream butter until fluffy, add sugar gradually, beating at least 10 minutes. Beat in vanilla and cinnamon. Add eggs one at a time, beating well after each addition. Fold in halved cherries, sultanas, mixed peel and ground almonds. Lastly fold in sifted dry ingredients. Spread mixture evenly into greased deep 20cm (8 in) round cake tin.
Bake in slow oven 1¾ to 2 hours or until cooked when tested. Cool in tin 5 minutes, then remove. Cool completely, sprinkle with icing sugar.

Hazelnut Cherry Cake

Ingredients
185g (6 oz) glace cherries
125g (4 oz) hazelnuts
60g (2 oz) glace pineapple
185g (6 oz) butter
¾ cup castor sugar
3 eggs
1¼ cups plain flor
¼ teaspoon salt
2 teaspoons grated lemon rind
How to make it?
Halve cherries, finely chop hazelnuts, thinly slice pineapple.
Beat butter until creamy, add sugar and lemon rind, beat until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in sifted flour and salt, beat lightly until smooth, fold in prepared fruits and nuts.
Spread into greased and greased-paper-lined 20cm x 10cm (8 in x 4 in) loaf tin. Bake in moderately slow oven approximately 1½ hours.
Stand in tin 5 minutes before turning out on wire rack to cool. Dust top with icing sugar to serve.

Currant-Cherry Cake

Ingredients
1kg (2 lb) currants
250g (8 oz) glace cherries
250g (8 oz) butter
1 cup brown sugar, firmly packed
5 eggs
½ cup rum, brandy or sweet sherry
2 cups plain flour
½ teaspoon mixed spice
2 tablespoons rum, brandy or sweet sherry, extra
How to make it?
Line a deep 20cm (8 in) square or deep 23cm (9 in) round cake tin with three thicknesses of greaseproof paper, bringing paper 8cm (3 in) above edges of tin.
Cut cherries in half, combine in large basin with currants and rum. Beat butter until soft, add sugar, beat until combined. Add eggs one at a time, beating well after each addition. Add creamed mixture to fruit mixture; mix well.
Stir in sifted dry ingredients; mix well. Spread evenly into prepared tin. Bake in slow oven 2½ to 3 hours, until cooked when tested. When cooked, remove from oven, brush top evenly with extra rum, cover tightly with aluminium foil, leave until cold. Remove from tin, rewrap in aluminium foil to keep airtight until required.

Festive Fruit Cake

Ingredients
250g (8 oz) dessert dates
250g (8 oz) glace pineapple
125g (4 oz) glace apricots
125g (4 oz) green glace cherries
125g (4 oz) red glace cerries
250g (8 oz) brazil nuts
2 eggs
½ cup brown sugar, lightly packed
1 teaspoon vanilla
1 tablespoon rum
90g (3 oz) butter
¼ cup plain flour
¼ cup self-raising flour
¼ teaspoon salt
1 tablespoon rum extra
How to make it?
Grease and line with greased greaseproof paper a 23cm x 12cm (9 in x 5 in) loaf tin. Stone and halve dates, chop pineapple and apricots into large pieces, leave cherries and brazil nuts whole.
Beat eggs until thick and creamy, add sugar, vanilla and rum, beat until sugar dissolves. Add softened butter, beat until combined. Stir in sifted flours and salt. Add fruits and nuts; mix thoroughly. Spread evenly into prepared tin, bake in slow oven 1½ to 2 hours. When cooked, remove from oven, brush evenly with extra rum, cover with aluminium foil, leave until cold. Remove from tin, re-wrap in foil until required.

Rich Fruit Cake

Ingredients
750g (1½ lb.) sultanas
250g (8 oz) raisins
125g (4 oz) currants
125g (4 oz) glace cherries
125g (4 oz) mixed peel
½ cup rum, brandy or sherry
250g (8 oz) butter
11/3 cups brown sugar, firmly packed
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
4 eggs
2 tablespoons marmalade
2½ cups plain flour
1 teaspoon mixed spice
¼ teaspoon cinnamon
¼ teaspoon nutmeg
pinch salt
How to make it?
Chop all fruit, place in large basin, add rum, brandy or sherry, cover, stand few hours or overnight.
Line deep 23cm (9 in.) round cake tin or 19cm (7½ in.) or 20cm (8 in.) square tin with two thicknesses of greaseproof paper, bringing paper 5cm (2 in.) above edge of tin.
Cream butter until soft, add brown sugar, beat until just combined; add orange and lemon rind. Add eggs one at a time, beating well after each addition, add marmalade. Place creamed mixture into large basin, add fruit mixture and sifted dry ingredients alternately, mix thoroughly. Place mixture into prepared tin, bake in slow oven 3 to 3½ hours to until cooked when tested.

Madeira Fruit Cake

Ingredients
250g (8 oz) glace cherries
500g (1 lb) sultanas
125g (4 oz) mixed peel
125g (4 oz) blanched almonds
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
1/3 cup brandy
1/3 cup sweet sherry
375g (12 oz) butter
1 1/3 cups castor sugar
6 eggs
4 cups plain flour
2 teaspoons baking powder
How to make it?
Put halved cherries, sultanas, mixed peel, finely-chopped almonds, orange and lemon rinds, brandy and sweet sherry into bowl; mix well. Cover and stand overnight.
Beat butter until soft and creamy, gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Fold in sifted flour and baking powder alternately with fruit; mix well.
Spoon cake mixture into deep 23cm (9 in.) round cake tin lined with three thicknesses of greaseproof paper. Bake in slow oven 3 hours or until cooked when tested. When completely cold, turn out of tin.

Irish Fruit Cake

Ingredients
375g (12 oz) raisins
375g (12 oz) sultanas
90g (3 oz) glace cherries
90g (3 oz) dates
60g (2 oz) prunes
30g (1 oz) glace pineapple
60g (2 oz) mixed peel
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
2 tablespoons lemon juice
¼ cup orange juice
1/3 cup whisky
½ small green apple
30g (1 oz) walnuts
60g (2 oz) ground almonds
185g (6 oz) butter
¾ cup castor sugar
3 eggs
1½ cups plain flour
¼ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon salt
1 tablespoon whisky, extra
How to make it?
Stone prunes, chop all fruit, combine in large screwtop jar with rinds, juices, whisky and peeled and grated apple, cover with plastic lid. Shake jar well to mix ingredients evenly; store in cool, dry place for 3 weeks. Reverse jar each day.
Line deep 20cm (8 in.) square cake tin with two thicknesses of greaseproof paper, bringing paper 5cm (2 in.) above edges of tin. Chop walnuts. Beat butter until soft, add sugar, beat only until combined. Add eggs one at a time, beatin well after each addition. Place fruit mixture into large basin, add walnuts, almonds and creamed mixture; mix well. Stir in sifted dry ingredients. Spread mixture evenly into prepared tin, bake in slow oven 3 to 3½ hours. Remove from oven, brush evenly with extra whisky, cover with aluminium foil, leave until cold. Remove from tin, re-wrap in foil to keep airtight until required.

Christmas Ice-cream Cake

Ingredients
2 1/3 cups milk
1 cup condensed milk
1 vanilla junket tablet
1 tablespoon milk, extra
1 teaspoon vanilla
1½ tablespoons gelatine
4 tablespoons water
60g (2 oz) raisins
60g (2 oz) sultanas
60g (2 oz) crystallised ginger
60g (2 oz) glace cherries
60g (2 oz) slivered almonds
3 tablespoons rum
1 cup cream
How to make it?
Put milk and condensed milk into saucepan, stir over low heat until just lukewarm, remove from heat. Crush junket tablet, dissolve in the 1 tablespoon of extra milk, stir into warm milk with vanilla. Soften gelatine in water, dissolve over hot water, allow to cool but not set. Stir cooled gelatine mixture into milk mixture, mix well. Pour into shallow trays, refrigerate until set.
Spoon mixture into large bowl of electric mixer, beat on high speed for 10 minutes; the mixture will increase in bulk. Combine chopped raisins, sultanas, chopped ginger and cherries in bowl. Toast and finely chop almonds, combine with rum. Fold fruit, almonds and rum into ice-cream mixture. Beat cream until soft peaks form, gently fold into mixture, mix well. Pour mixture into greased deep 20cm (8 in.) cake tin, which has been lined with greased greaseproof paper. Cover with aluminium foil, put in freezer, freeze overnight.
To serve, unmould cake on to serving plate; decorate with extra whipped cream, if desired. After removing from freezer, allow cake to stand in refrigerator for 45 minutes. This will make cutting and serving easier.
Serves 8

German Stollen

Ingredients
125g (4 oz) blanched almonds
125g (4 oz) mixed peel
375g (12 oz) raisins
¼ cup rum
60g (2 oz) compressed yeast
1 teaspoon sugar
½ cup lukewarm water
5 cups plain flour
pinch salt
250g (8 oz) butter
¾ cup sugar, extra
1 cup lukewarm milk
How to make it?
Chop almonds, mixed peel and raisins finely, place in bowl, pour over rum, allow to stand 1 hour. In another bowl cream yeast and sugar, add lukewarm water, stir well. Stand in warm place until frothy (approximately 15 minutes).
Sift flour and salt, rub in butter, add extra sugar and fruit mixture, mix well. Make well in centre. Combine lukewarm milk and yeast mixture, add to flour, mix well. Cover, let stand in warm place 35 to 40 minutes.
Turn out on lightly-floured surface, knead well. Divide into half; roll each half into oval shape, approximately 2.5cm (1 in.) thick, fold one edge over lengthwise to within 2.5cm (1 in.) of other edge. Place on greased oven trays and allow to rise in warm place approximately 45 minutes. Bake in moderate oven 45 to 50 minutes.
There are two traditional German methods of finishing the Stollen; the first is to sprinkle castor sugar over the cooled cake; the other is to sprinkle with sifted icing sugar just before serving.

Chocolate Dessert Cake

Ingredients
2 packets chocolate buttercake mix
¾ cup milk
¼ cup Tia Maria or other coffee liqueur
1 cup cream
2 cups cream extra
125g (4 oz) dark chocolate

CHOCOLATE FILLING:
185g (6 oz) butter
1 cup icing sugar
1½ teaspoons vanilla
1½ teaspoons gelatine
1½ tablespoons water
185g (6 oz) dark chocolate
3 eggs (separated)
¼ cup rum
1 cup cream
How to make it?
Place cake mixes in large bowl, make up as directed on packet. Grease deep, round 25cm (10 in.) cake tin, line base with greased greaseproof paper. Spread cake mixture evenly into prepared tin, bake in moderate oven 40 to 50 minutes, or until cooked when tested. Remove from tin, cool in wire rack.
When cold, but into four layers. Brush each layer with combined milk and Tia Maria; brush cut side of top layer.
Place one layer of cake on serving plate, spread evenly with half the chocolate filling. Top with another layer of cake, spread evenly with the whipped cream. Place another layer of cake on top of cream, spread evenly with remainder of chocolate filling. Place top layer of cake in place.
Melt chocolate in top of double saucepan, over hot water. Remove from heat, cool slightly. Pour over top of cake and spread evenly. Refrigerate until just set. Mark chocolate into sections with hot knife. Decorate sides and edge of top of cake with extra whipped cream. Decorate, if desired, with small coffee liqueur beans.

CHOCOLATE FILLING:
Beat butter until soft and creamy, gradually add sifted icing sugar, beating well, add vanilla.
Put gelatine and water in small saucepan, stir over low heat until gelatine dissolves. Allow to become cold but not set.
Put chopped chocolate in top of double saucepan, over simmering water, stir until melted. Remove from heat, add egg-yolks and rum, stir until combined, cool mixture completely. Add to butter mixture with gelatine, beat until just combined. Beat egg-whites until soft peaks form. Fold egg-whites and lightly whipped cream into butter mixture until just combined.

Fruit Mince Pie

Ingredients
PASTRY:
185g (6 oz) butter
½ cup castor sgar
2 eggs
3 cups plain flour
1/3 cup ground rice
½ teaspoon baking powder
1 egg-white, extra

FILLING:
470g (15 oz) can crushed pineapple
1 cup sultanas
1 cup raisins
¼ cup currants
60g (2 oz) glace cherries
1 tablespoon chopped mixed peel
1 apple
¼ cup brown sugar
1 tablespoon grated lemon rind
½ teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon cornflour
¼ cup brandy
How to make it?
PASTRY:
Cream butter and sugar, add eggs one at a time, beating well after each addition. Sift flour, ground rice and baking powder, work into creamed mixture, knead lightly until smooth. Refrigerate 45 minutes.
Roll out half the pastry to lined greased 23cm (9 in.) pie plate, fill with fruit mince. Brush edge with egg-white. Roll out remaining pastry, place in position over pie, decorate edges.
Brush top of pie with beaten egg-white. Bake in moderately hot oven for 10 minutes, reduce heat to moderate, bake further 30 minutes.
Sprinkle top of pie with sifted icing sugar. Nice topped with Frozen Brandid Cream and strawberries, or cream or ice-cream.

FILLING:
Peel and grate apple. Combine all ingredients in saucepan except cornflour and brandy. Stir over medium heat until mixture boils, reduce heat, simmer 3 minutes or until fruit is plump. Blend cornflour with brandy, mix into hot fruit mixture. Stir until mixture boils and thickens. Cool before filling into pie shell.

Scottish Black Bun

Ingredients
PASTRY:
3 cups plain flour
pinch salt
¼ teaspoon baking powder
125g (4 oz) butter
½ cup water, approx.
1 egg

FILLING:
500g (1 lb) raisins
500g (1 lb) currants
90g (3 oz) blanched almonds
60g (2 oz) mixed peel
2 cups plain flour
¼ teaspoon ground allspice
2 teaspoons ground ginger
½ cup sugar
2 teaspoons cinnamon
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
½ cup brandy
1 cup milk
How to make it?
PASTRY:
Sift flour, salt and baking powder into bowl, rub in butter until mixture resembles fine breadcrumbs. Mix to a firm dough with water.
Roll out two thirds of the pastry on lightly-floured surface to fit greased 23cm x 12cm (9 in. x 5 in.) loaf tin. Line tin with pastry, fill with fruit mixture to within 1 cm (½ in.) of top of pastry. Smooth top of fruit mixture. Roll out remaining pastry to fit top of bun. Glaze edges of pastry with beaten egg, cover with pastry top, pinch edges together. Using sharp knife, cut top in few places to enable steam to escape. Brush top with beaten egg. Bake in slow oven 2½ - 3 hours; when cooked, cool in tin on wire rack then turn out of tin.

FILLING:
Chop almonds and mixed peel. Sift all dry ingredients into bowl, mix in fruit and almonds. Add brandy and milk, mix to a soft consistency. Set aside while making pastry.

Apple Pie

Ingredients
A. Cracker Crust
1 large egg white (slightly beaten)

B. 5 Cups fresh peeled apples
1/2 cup powdered sugar
1/4 cup brown sugar
3 Tablespoons whole wheat flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
(we generally add a bit more)

C. 3/4 cups whole wheat flour
1/4 cup powdered sugar
1/4 cup brown sugar
1 stick melted butter (a bit over 1/3
cup)
How to make it?
Brush egg white on crust, bake until light brown -- about 6 minutes
(if store bought)
Combine & mix B well, spoon into crust.
Mix C put on as the top of the pie
in thin sheets
Bake at 375 farenheit for about 50
minutes
Cool for about 4 hours.

Christmas Cookies

Ingredients
Ginger Snaps (150-200)
1 ½ dl dark syrup
3 dl sugar
3 dl sugar
1 ½ dl whipped cream
1 tablespoon of grinded cinnamon
½ tablespoon of grinded cloves
½ tablespoon of cardamom
1 tablespoon of bicarbonate
10-11 dl wheat flour
How to make it?
Pour syrup, sugar and butter in a boiling pan.
Warm up until the ingredients are melted.
Add cream and spices and stir.
Mix the bicarbonate and some of the wheatflour
1 tablespoon of ginger and then stir it down in the pan.
Add the rest of the wheatflour.
Knead the ingredients and let it rest over night.
Set the oven at 200 degrees (celsius).
Roll out the pastry on a floured board and cut it into desired pieces.
Put them on baking plates, either greased or on paper.
Bake approx. 5 min. in the middle of the oven.
Let the cookies cool off on the plate

Chocolate Rum Sticks

Ingredients
185g (6 oz) dark chocolate
90g (3 oz) butter
1 egg-yolk
2 teaspoons rum
125g (4 oz) dark chocolate extra
45g (1½ oz) solid white vegetable shortening
How to make it?
Melt chocolate over hot water, allow to become cold but not set. Cream butter until light and fluffy. Beat egg-yolk, gradually add creamed butter, about 1 tablespoon at a time, beat until just blended. When chocolate is cold, gradually blend it into the butter mixture, beat well. Refrigerate 5 minutes to stiffen slightly. Add rum, mix well. Put mixture into piping bag fitted with 1 cm (½ in.) plain pipe, pipe 6cm (2½ in.) sticks on to waxed paper, freeze 20 minutes.
Melt extra chocolate and shortening over hot water, cool; when beginning to thicken, dip sticks in to coat completely. Place on waxed paper, refrigerate 10 minutes, then decorate with remaining chocolate coating. Keep refrigerated.
Makes about 24.

Chocolate Fruit Squares

Ingredients
½ cup drinking chocolate
1½ cups coconut
1 cup sultanas
1 cup crushed cornflakes
1/3 cup chopped walnuts
½ cup finely-crushed plain sweet biscuits
¾ cup condensed milk
1 tablespoon sherry
125g (4 oz) dark chocolate
How to make it?
Combine drinking chocolate, coconut, sultanas, cornflakes, walnuts and crushed biscuits. Add condensed milk and sherry, mix well.
Line base and sides of 18cm x 18cm (7 in. x 11 in.) lamington tin with greased greaseproof paper. Spread mixture evenly over the base, refrigerate 1 hour. Turn out of tin and remove paper. Roughly chop chocolate, melt over hot water. Spread melted chocolate over, allow chocolate to set; cut into squares for serving.

Punches - Delicious Drinks

Ingredients
PINEAPPLE CRUSH:
910g (1lb 13 oz) can pineapple pieces
2 x 470g (15 oz) cans sliced mangoes
2 cups fresh orange juice
1 cup water
4 passionfruit
1 litre flagon (4 cups) dry white wine
900ml bottle lemonade

FRUIT HEALTH PUNCH:
850ml (30 oz) can apricot juice
850ml (30 oz) can pineapple juice
850ml (30 oz) can apple juice
½ cup mint leaves
How to make it?
PINEAPPLE CRUSH:
Drain pineapple pieces and mango slices, reserve syrup. Put pineapple pieces and mango slices into blender. Add 1 cup of the orange juice, blend on medium speed until fruit is pulpy. Pour into bowl, add remaining liquids, reserved fruit syrup and passionfruit pulp, mix well. Refrigerate until very cold (a small jar of maraschino cherries, drained, can also be added).
Makes about 3½ litres.
Note: 1 ripe pineapple and 2 ripe mangoes can be substituted for the canned fruit.

FRUIT HEALTH PUNCH:
Combine apricot juice, pineapple juice, apple juice, and mint leaves in a large bowl. Refrigerate several hours or overnight. To serve, mix punch lightly, pour into glasses.
(Fruit kebabs are a colourful addition to each glass. Arrange on long thin bamboo skewers, pieces of any fruits in season; strawberries, apple, banana, pineapple, papaw and so on.)
Makes about 2½ litres.

Chocolate Toffee

Ingredients
50 g butter
4 tablespoons cacao
3 dl sugar
1 ½ dl treacle
3 dl whipped cream
1 pinch of salt
1 teaspoon of vinegar essence
blanched almonds for garnish
How to make it?
The time it takes to boil your candy varies a lot. If you use a low, wide pan it won't take the time as if you use a high, thin pan. Use pan with a thick bottom, it won't get burned as easily. Do not double the recipe, make two batches instead. Good luck!


Melt butter in a wide, thick pan and stir down cacao, sugar, treacle, cream
and salt.Boil up while stiring. Add the vinegar essence. Boil without the
lid on until it gets up to 125 degrees celsius.
Boil approx. 20-30 min. Stir once in a while.
Put it in a greased form(20x25 cm). Let the toffee get solid in room
temperature.
Cut or slice it in pieces and attach a half almond on each piece.
Keep it cool in the fridge.

Party Toffee

Ingredients
2 dl whipped cream
2 dl treacle
2 dl sugar
1 dl blanched almonds
2 tablespoons of bread crumbs
2 tablespoons of butter
How to make it?
The time it takes to boil your candy varies a lot. If you use a low, wide pan it won't take the time as if you use a high, thin pan. Use pan with a thick bottom, it won't get burned as easily. Do not double the recipe, make two batches instead. Good luck!


Mix cream, treacle and sugar in a thick pan.Boil without the lid on untilit gets up to 125 degrees celsius.Boil approx. 30 min. Stir once in a while.Add almonds, bread crumbs and butter.Put the mixture in toffee-forms.Let the toffee get solid. Keep it cool in the fridge.

Roast Loin of Pork

Ingredients
Ask butcher to remove bones from loin and score well.

Pork
3kg (6 lb) Loin Pork
3 teaspoons salt

Orange Stuffing
125g (4oz) butter
2 teaspoons grated orange rind
½ teaspoon grated lemon rind
1 medium onion
2 rashers bacon
½ teaspoon rosemary
½ teaspoon sage
½ teaspoon thyme, salt, pepper
3 cups fresh breadcrumbs
1 egg
How to make it?
Pork
Open Pork loin out on board and rind side down. Put prepared stuffing along centre of pork forming into roll. Tie pork roll securely with string at 2.5cm (1") intervals down pork. Rub pork rind well with oil, then rub salt well into the rind; this ensures crisp crackling.. Place pork roll into oiled baking dish. Bake in hot ovenfor 20mins. Reduce heat to moderate and cook for further2 hours or until pork is cooked through. remove pork from baking dish and remove string. Serve with orange liquer sauce or cold, thinly sliced with salad.

Orange Stuffing
Heat butter in pan, add orange rind, lemon rind, peeled and finely chopped onion, finely chopped bacon, rosemary, thyme and sage. Saute gentley until onion is transparent; remove from heat. Put breadcrumbs into bowl, add onion mixture and beaten egg, mix well. Seasn with salt and pepper.

Orange Licquer Sauce
Combine 1 cup orange juice, 1 cup water, 2 crumbed chicke stock cubes, 2 teaspoons Grand Marnier (or brandy) and 1 tablespoon corn flour. drain off all fat from baking dish, add the sauce. Stir until the sauce boils and thickens. reduce heat and simmer for 5 mins. Season with salt and pepper.

Roast Turkey

Ingredients
Ask butcher to remove bones from loin and score well.

Turkey
125g (4oz) butter
1 turkey
Salt
2 Cups water
2 chicken stock cubes
3 teaspoons salt

Forcemeat Stuffing
1 small onion
60g (2oz) Ham or bacon
30g 91oz) butter
250g minced veal or sausage mince
3 cups fresh breadcrumbs
1 teaspoon grated lemon rind
1 tablespoon chopped parsley
½ teaspoon mixed herbs. salt
pepper, 1 egg
How to make it?
Turkey
Pack stuffing into turkey , including cavity at the neck end. This gives thebird a good shape. Tie legs togeather. rub softened butter well into the bird, over legs and breast - sprinkle with salt. Place into baking dish, add water and crumbed stock cubes. Cover turkey with greased foil or brown paper. bake in low oven until cooked. (25 mins per 500g [1lb]. Remove foil or brown paper 30 mins before end of cookingtime to brown. baste with pan drippings .

Forcemeat Stuffing
Chop onion and bacon finely, saute in heated butter until onion is transparent. Add meat, breadcrumbs and seasonings. Bind with beaten egg. add a little milk if mixture seems too dry.

Roast Duck With Brandied Peaches

Ingredients
Roast Duck
Oil
2kg (4lb) Duck
Salt & Pepper

Rice Stuffing
8 shallots or spring onion
125g (4oz) mushrooms
2 sticks celery
2 tablespoons oil
1½ cups rice
salt pepper
3 canned peach halves
1 teaspoon mixed herbs

Brandied Peaches
910g (1lb 13oz) can peach halves
½ cup brandy
5cm (2in) cinnamon stick
How to make it?
Duck
Rub the duck with salt and pepper and then stuff it with ¾ of prepared rice stuffing (keep the remainder to serve with the brandied peaches. Place the duck in an oiled baking dish., and brusk completely with oil. Roast in a hot oven for 15 mins.and then reduce heat to moderate, cook until tender ( allow 25 mins per 500g or 1lb cooking time), brushing with oil from time to time. Serve with bradied peaches that have been filled with the remainder of rice stuffing.

Rice Stuffing
Cook rice in boiling salted water until tender, then drain. While still hot pour one tablespoon of oil over rice and toss lightly. Heat the remaining oil in a pan, add chopped celery, chopped mushrooms and saute for 2 minutes. Add to rice with chopped shallots, salt, pepper , chopped peaches and mixed herbs.

Brandied Peaches
Use 3 peach halves from the can for the stuffing. drain the remainder, place syrup from the can and cinnamon stickinto saucepan and simmer gently for 5 mins. Remove cinnamon stick, stir in brandy. Add peach halves and heat through gently.

Glazes for Ham

Ingredients
Honey Glaze
½ cup honey
¼ cup brown sugar
1 teaspoon soy sauce
1 teaspoon dry mustard
1 tablespoon brown vinegar

Black Cherry Glaze
470g (15 oz) can black cherries
1 tablespoon cornflour
2 tablespoons port wine
How to make it?
Honey Glaze
Carefully remove skin from ham, cut surface fat into neat diamonds. Put remaining ingredients for glaze into bowl, stir until combined. Put ham into large baking dish, brush well with glaze. Put in moderately hot oven, cook approximately 30 minutes or until ham is golden brown; brush frequently with honey glaze while cooking. Decorate ham with whole cloves and halved glace cherries (put halved toothpicks into ham, press cherries on to toothpicks).
Glaze ham on the day required. When glazed the day before, the glaze can become thin and the gloss is not as rich.
Note: Warmed, sieved apricot jam also makes a simple but delicious glaze for ham. Apply and bake as or Honey Glaze.

Black Cherry Glaze
Remove any gelatine from outside of ham. Drain cherries, put syrup in saucepan. Blend 1 tablespoon of the syrup with cornflour, add to saucepan with port. Stir over heat until sauce boils and thickens. Arrange cherries on top of ham, pour glaze over.

Jellied Plum Puddings

Ingredients
1 pkt. port wine jelly crystals
2 teaspoons gelatine
3 cups boiling water
375g (12 oz) can fruit mince
2 tablespoons brandy +
How to make it?
Dissolve jelly crystals and gelatine in boiling water. Allow to cool, then refrigerate until partially set.
Combine fruit mince and brandy, fold in the partially-set jelly. Spoon mixture into one large or six individual lightly-oiled moulds.
Refrigerate several hours or overnight.
To serve, unmould carefully, decorate with whipped cream.
Serves 6

Budget Christmas Pudding

Ingredients
2 cups plain flour
1 cup brown sugar, lightly packed
250g (8 oz) sultanas
250g (8 oz) raisins
125g (4 oz) currants
60g (2 oz) mixed peel
1 teaspoon mixed spice
125g (4 oz) butter
1 cup hot water
1 teaspoon bicarbonate of soda
½ cup cold water
½ cup brandy
How to make it?
Dissolve bicarbonate of soda in the cold water and brandy; melt butter in the hot water. Chop fruit. Sift all dry ingredients into basin, add the liquid, add fruit, cover, allow to stand overnight. Mixture thickens with standing.
Next day, place mixture into greased 2 litre (approx. 4 pint) pudding basin, steam 4 hours. Resteam 2 hours on day of serving.
Serves 6

Christmas Pudding

Ingredients
1 cup plain flour
60g (2 oz) butter
1 cup brown sugar, firmly packed
250g (8 oz) sultanas
250g (8 oz) raisins
250g (8 oz) currants
125g (4 oz) mixed peel
125g (4 oz) dates
2 cups fresh breadcrumbs
1 tablespoon grated lemon rind
½ teaspoon nutmeg
½ teaspoon salt
3 eggs
½ cup milk
¼ cup brandy
¼ cup rum
How to make it?
Sift flour, rub in butter until mixture resembles fine breadcrumbs. Chop raisins and dates, add to the flour mixture with sugar, sultanas, currants, chopped peel, breadcrumbs, lemon rind, nutmeg and salt. Beat eggs lightly, add to fruit with milk, brandy and rum; mix well.

TO STEAM:
Spoon mixture into well greased 2 litre (approx 4 pint) pudding basin, steam 5 hours. Check every 20 to 30 minutes to see if boiling water in saucepan needs to be replenished. Resteam hours on day of serving.

TO BOIL:
Fill mixture into pudding cloth, tie with string 2.5cm (1 in.) above top of pudding. Lower carefully into large saucepan of boiling water, cover, boil for 5 hours. Check frequently to see if water needs replenishing. When cold, removing pudding cloth carefully. Cover with clean cloth, refrigerate. Reboil 2 hours on day of serving.
Serves 6

Rich Christmas Pudding

Ingredients
500g (1 lb) sultanas
250g (½ lb) raisins
250g (½ lb) prunes
125g (4 oz) dates
125g (4 oz) currants
60g (2 oz) mixed peel
1 cooking apple
1 teaspoon grated lemon rind
¼ cup brandy
185g (6 oz) butter
3 eggs
3 cups day-old breadcrumbs
2 tablespoons plain flour
1 teaspoon mixed spice
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon bicarbonate of soda
¼ teaspoon salt
¾ cup brown sugar, firmly packed
How to make it?
Stone dates and prunes, chop all fruits, combine with peeled and grated apple, lemon rind, and brandy; cover, stand 1 week. Beat butter until soft, add sugar, beat only until combined. Add eggs one at a time, beating well after each addition. Combine creamed mixture thoroughly with fruit mixture and breadcrumbs. Stir in sifted dry ingredients.

TO STEAM:
Fill into well-greased, 2 litre (approx 4 pint) basin, cover top loosely with aluminium foil, secure with string. Steam for 4 hours. (Check water in boiler every 30 minutes, and add more boiling water as necessary.) Resteam for 1 hour on day of serving.

TO BOIL:
Fill into large pudding cloth (about 45 cm (18 in) square), gather corners of cloth together as evenly as possible; tie securely with string, about 2.5 cm (1 in) above top of pudding mixture to allow room for expansion during cooking. Make handle from ends of string. Use a large boiler and tightly-fitting lid. Have boiler about three-quarters full of water, bring to boil, lower pudding gently into water. Cover with lid, boil for 3½ hours. Replenish with boiling water as often as necessary, about every 20 to 30 minutes. Water must not go off the boil.
Reboil for 1 hour on day of serving.
Serves 6

Sauces for the Pudding

Ingredients
Brandy Custard
¼ cup sugar
½ cup water
2 egg-yolks
pinch salt
2 tablespoons brandy
¼ cup cream

Frozen Brandy Cream
1 cup cream
½ cup sugar
¼ cup lemon juice
3 teaspoons vanilla
1/3 cup brandy

Rum-Cream Sauce
2 egg-yolks
¼ cup sugar
¼ cup rum or brandy
1 cup cream
How to make it?
Brandy Custard
Place sugar and water into saucepan; stir over low heat to dissolve sugar, bring to the boil, reduce heat, simmer 10 minutes. Beat egg-yolks and salt, pour in hot syrup slowly, beating until thick and creamy. Fold in brandy and whipped cream.
Makes about 1 cup.

Frozen Brandy Cream
Whip cream until just stiff. Stir in lemon juice, vanilla and sugar. Add brandy and mix carefully. Place mixture into freezer tray, freeze until firm. Delicious to serve with the pudding, or as a topping for mince pies.

Rum-Cream Sauce
Combine rum and sugar in bowl, allow to stand at least 1 hour. Beat egg-yolks until thick and creamy, gradually add rum mixture, beating well after each addition. Cover, stand 1 hour. Whip cream, fold into egg mixture, refrigerate until ready to serve. Serve over Christmas pudding (it is delicious too, as a topping for fresh strawberries).
Makes about 2½ cups.