Make & mature Christmas cake

                       

             

 Ingredients

• 1kg mixed dried fruits (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
• zest and juice 1 orange
• zest and juice 1 lemon
• 150ml brandy, Sherry, whisky or rum, plus extra for feeding
• 250g pack butter, softened
• 200g light soft brown sugar
• 175g plain flour
• 100g ground almonds
• ½ tsp baking powder
• 2 tsp mixed spice
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• 100g flaked almonds
• 4 large eggs
• 1 tsp vanilla extrac

Method

1. Put the dried fruit, zests and juice, alcohol, butter and sugar in a large pan set over a medium heat. Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
2. Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.
3. Add the remaining ingredients to the fruit mixture and stir well, making sure there are no pockets of flour. Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
4. Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
5. To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it. Don’t feed the cake for the final week to give the surface a chance to dry before icing.

Chocolate-Mint Bars

         

Ingredients

Bottom layer:

4 1/2 ounces all-purpose flour (about 1 cup)

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup egg substitute

1/4 cup butter, melted

2 tablespoons water

1 teaspoon vanilla extract

2 large eggs, beaten

1 (16-ounce) can chocolate syrup

Cooking spray

Mint layer:

2 cups powdered sugar

1/4 cup butter, melted

2 tablespoons fat-free milk

1/2 teaspoon peppermint extract

2 drops green food coloring

Glaze:

3/4 cup semisweet chocolate chips

3 tablespoons butter

Preparation

Hands-on: 30 Minutes

Total: 3 Hours, 25 Minutes

                                                                
Method

1. Preheat oven to 350°.

2. To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

4. To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Chocolate truffle dessert

•                                                         
• Ingredients
• 250g dark chocolate, broken into small pieces
•  250g ready-made custard
•  400ml thick cream
•  2 tablespoons cocoa powder, sifted
•  Creme fraiche, to serve

1. 
                                
2. Method
   
3. Step 1
   Place chocolate in a bowl over a pan of simmering water. When melted, set aside to cool slightly. Beat in custard and cream, folding until combined.
4. Step 2
   Line six 150ml round dessert moulds or souffle dishes with plastic wrap. Divide mixture between moulds and refrigerate at least 6 hours.
5. Step 3
   When ready to serve, unmould onto serving plates, dust tops with cocoa powder and serve with a dollop of creme fraiche.