Christmas Stollen
150g softened butter
200ml tepid milk
2 egg yolks
1/2 tsp salt
75g sugar
500g strong flour
1tsp ground cardamon
175g chopped almonds
125g sultanas
125g rasins / currants
400g marzipan (soaked in rum / brandy)
To Finish
50g butter for brushing
icing sugar for dusting
Place all the main ingredients in the bread machine pan and set to ‘dough’. When the machine beeps(after about 10 minutes) add the almonds and fruit.
When cycle has finished transfer the dough to a floured surface and knead briefly.
Roll to approximately 40cm x 25cm. Place the rum soaked marzipan about 1/3rd of the way up the dough. Fold into thirds.
Prove for another 45 -60 minutes until doubled in size.
Place in a preheated 180°C oven and bake for 30-25 minutes, until golden brown.
When removed from the immedietly liberally brush with the butter. Dust with icing sugar
Doughnuts
5/8 Cup of tepid water
3 tbsp Dried skimmed milk power
4 tbsp Softened Butter
1 Beaten Egg
½ tsp Salt
2 tbsp caster sugar
3 cups white bread flour
2 ½ tsp Yeast
Caster Sugar for coating
Jam / Custard / Chocolate
Oil for Frying
Pre-heat oil to 180°C
Place all the main ingredients in the bread machine pan and set to ‘dough’. When cycle has finished transfer the dough to a floured surface and knead briefly.
Divide the dough into approximately 9 round balls. Loosely cover with oiled cling film and leave to prove for 30 minutes.
Deep-fry the doughnuts in small batches for about 2 minutes on each side until they are golden and crisp.
Drain the doughnuts on a piece of kitchen paper and place them in a bowl of caster sugar.
Make a small incision in the side of the doughnut and pipe in the desired filling.
Enjoy whilst still warm!
Flan Nature
500ml of milk,
4 eggs,
100 grams of caster sugar,
1 tsp vanilla extract.
Pre-heat oven to 190°C
Beat 4 whole eggs and mix with the caster sugar.
Bring the milk to the boil, add the vanilla and simmer for a short time.
Incorporate the egg mixture, constantly stirring until a smooth custard is formed
For a firm texture use a bain-marie in an oven at 190°C and bake for 40 - 45 minutes.
By incorporating cocoa powder you can create flan with the chocolate,
By adding caramel, a flan with caramel etc...
To create a caramel topping heat 50g of sugar with a little water in ramekins, as soon as sugar caramelizes add the mixture and bake on a tray for 20 - 25 minutes
Tip: For a more runny texture, bake on a tray in an oven at 150 oC for 20 - 25 mins.
Sweet Pastry (1 dozen mince pies)
6oz Plain Flour
4oz Soft Butter
2oz Icing Sugar
½ Beaten Egg
2oz Butter or block Marg.
500g Mixed Fruit
2oz Almonds
5oz Brown Sugar
1 – Tablespoon Marmalade
½ - Teaspoon Mixed Spice
½ - Teaspoon Cinnamon
¼ - Teaspoon Salt
Squirt or lemon juice
2floz Brandy (Optional)
2floz Sherry (Optional)
Icing sugar for dusting
Mix all the Mince ingredients together in a large bowl, cover and leave to stand overnight.
Add the dry ingredients to a large bowl and mix.
Add the egg and bring together.
Roll out and cut to desired size.
Fill with Mince.
Place on the centre shelf of the oven and bake for 15-20 minutes.
Dust with icing sugar to finish.
Quiche
6oz Plain Flour
3oz Soft Butter
2tbsp Cold water
Mature cheese
1 small broccoli floret
1 small onion
150ml Milk
3 Eggs
Add the dry pastry ingredients to a large bowl and mix.
Slowly add the water and bring together.
Wrap the pastry in cling film and chill for 30 minutes
Roll the pastry out into a 20cm flan dish and cut to desired size.
Prick the entire base and bake blind at 220°C for about 15 minutes.
Meanwhile steam the broccoli for 5 minutes and sauté the onions.
Arrange the broccoli (or ham / bacon) and onion in the pastry case. Crumble in blue cheese or grated mature cheddar. Beat the eggs with the milk and pour over the filling.
Bake at 150°C for 45 - 60 minutes or until the filling has set.
Remove from the dish and serve hot or cold.