ALL · Cakes and Biscuits · Desserts · One Pot Wonders · Snacks and nibbles

Mini Christmas No Bake Puddings

20181116_135130

These are perfect for a little bite size treat at Christmas and they look the part too. I first saw this recipe from Madaboutmacarons and just had to try.

I added a little orange liquor for a different flavour and they were delicious. (optional)

 

Makes about 12

50g raisins
40g dried apricots, finely chopped
40g dates, finely chopped
5 tbsps orange juice (or 2 tbsp orange liquor and 3 tbsp orange juice)
60g desiccated/shredded coconut
60g caster sugar
40g Scottish oats
40g candied orange peel, finely chopped
2 tbsp unsweetened cocoa powder

50g coconut oil – melted if solid

2 tsp Christmas Spice – See below for recipe mix.

(Spice Mix:- 2tbsp ground cinnamon, 2 tbsp ground ginger, 2 tbsp ground all spice, 1 tbsp nutmeg, 1/2 tbsp ground cloves, pinch black pepper) This can be stored in an airtight container.

50g White Chocolate – melted.

 

  1. Put all dried ingredients into a large mixing bowl, then add in the coconut oil and orange juice and mix to combine.
  2. Taking small amounts roll into a ball and place on greaseproof paper on a baking tray and refrigerate.
  3. Melt 50g of white chocolate in a microwave for about 1.5 mins and drizzle over the puddings. To decorate add a cranberry and edible holly decorations. (or you can cut some icing or marzipan for this)

Yummy!

ALL · Cakes and Biscuits

Christmas theme Swiss Roll

 

This is the first time I have tried a swiss roll ad thought I would challenge myself. Christmas is coming so I wanted to do something different, so why not play with stripes?

I have to admit I found this rather easy to do.

 

Makes 1 roll (avg 10 slices)

2 eggs,    3 egg yolks

100 grams caster sugar

1 teaspoon vanilla extract

30 grams sifted self raising flour

3 egg whites

1 tablespoon sugar

Colouring. Green & Red.

Whipping cream with 1 tsp vanilla ext.

Raspberry jam

 

  1. Heat the oven to 200C on fan.
  2. Line a sheet pan. Set aside.
  3. In a mixing bowl add the 2 eggs, 3 egg yolks and caster sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in colour and thickened. Add the vanilla extract and beat few more seconds.
  4. Sift the flour over the egg yolks mixture and with a spatula gently fold it in.
  5. In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
  6. With the spatula, fold the whipped egg whites into the egg yolks mixture.
  7. Pour the cake batter into 3 separate bowls and add the colouring. DON’T OVERMIX. Put into piping bags and pipe each colour by one onto backing sheet. Bake for about 10 mins or until springy.
  8. As soon as you remove the cake from the oven turn onto a sheet of greaseproof paper. Remove the parchment paper from the cake slowly. Then turn over onto a clean Tea towel and roll up. Allow to cool completely.          20181111_1659491
  9. Whisk the Whipped cream and vanilla in a bowl until thick.
  10. Spread the rasperberry jam onto the cake and then the cream and roll. Roll up with cling film and chill for 30 mins -1 hour – makes it easier to cut.