CHRISTMAS PUDDING

200g margarine
2 Tbsp molasses
100g breadcrumbs
100g wholemeal flour
3 tbsp baking powder
100g dried apricots, chopped
100g prunes, chopped
300g mixture of currants, sultanas and raisins
100g soft brown sugar
1 cooking apple, grated finely
1 medium carrot, grated finely
3 tsp mixed spice
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
Juice and grated rind of 1 lemon
3 Tbsp sherry

Cream the margarine and molasses together before adding remaining ingredients and mix well. Grease a large metal basin and fill with the mixture leaving about 2 and a half centimetre free from the top to allow for rising.

Cover with a layer of greaseproof paper and then foil and secure with string. Place in a suitably sized saucepan and fill with boiling water to halfway up the sides of the basin. Simmer gently for five hours, topping up the water as necessary.

Once cooked, remove foil and paper and let rest 15-20 minutes before turning upside down before serving with brandy butter.

This pudding can be made in advanced and stored in the fridge but will need to be steamed for a further two hours before serving.

Brandy butter
100g margarine
100g icing sugar, sieved
2 Tbsp brandy (or more!)

Cream margarine and icing sugar until smooth. Add the brandy until blended. Chill overnight. Done!

CHRISTMAS MINCE PIES

1/2 C currants
1/2 C raisins
1/2 C sultanas
1/4 C dates
1/4 C candied peel
1/4 C glace cherries
1/4 C flaked almonds
1 ripe banana, peeled
4 Tbsp brandy or whisky
1/2 tsp ground ginger
1/2 tsp grated nutmeg
1/2 tsp mixed spice

MINCEMEAT
Blend everything together in a food processor until well minced, but still chunky. Set aside.

1 C flour
1/2 C vegetable shortening
6 Tbsp cold water 
Soy milk

PASTRY
Rub shortening into the flour with the tips of your fingertips until the mixture resembles fine breadcrumbs. Slowly add and mix together enough of the water to enable the pastry to hold together. Roll out pastry and either use a 12cm round pastry cutter or cut into circles using a small plate or jar. Press pastry circles into the bottom of a lightly oiled baking tin.

Fill with mincemeat and cover with another pastry circle OR make a star shape with either a knife or pastry cutter. Press down at the edges and piece a hole in the top using a sharp knife if with a solid pastry top. Lightly brush with soy milk.

Bake for 10 minutes at 200 degrees Celsius. These can be frozen before baking either in the tin or remove from tin once they are solid. Mincemeat will keep for one week covered in the fridge.

EASY YUMMY RUMMY CHRISTMAS CAKE

250g dates
240 ml water
3/4 C wholemeal flour
3/4 C white flour
2 tsp baking powder
1 tsp mixed spice
340g mixed dried fruit
115g chopped dried apricots
3/4 C mixed nuts, roughly chopped
4 Tbsp orange juice
4 Tbsp rum

Preheat the oven to 170 degrees Celsius.

Place the dates and water in a saucepan and bring to the boil. Cook gently for five minutes until soft. Mash, then add all the other ingredients and mix well. Put to one side and make marzipan mixture.

Easy homemade marzipan
200g raw almonds (skin on)
200g castor sugar
rosewater

Process the almonds in a food processor until very finely ground. Add the sugar and process until blended. Process while adding enough rosewater to produce a thick, spreadable consistency.

Once made, spoon half the cake mixture into a large greased cake tin and spread evenly. Spread a layer of marzipan over top of the mixture before spooning the remaining cake mixture. Place the rest of the marzipan mixture over the cake before baking.

Bake for approximately 90 minutes or until cooked. A knife pieced into the centre of the cake will come out clean when cooked. Leave to cool before placing onto a wire rack. Either serve warm or allow to cool and then ice with a traditional white Royal icing and decorate.

ROYAL ICING

1 C icing sugar
2 tsp soy or rice milk
2 tsp light corn syrup
1/4 tsp almond or vanilla extract