Earlier this year I posted some pictures of Christmas Cake designs I wanted to try. Despite my best efforts, most of my requests have been for more traditionally decorated cakes, but I have been experimenting a bit, as you can see below.
I’ve also tried out a new mincemeat recipe, adding flavours like orange and cranberry and soaking the fruits in orange liqueur instead of brandy. It smells heavenly, but I’m leaving it for another week to further develop the flavour…it may have to be labeled with a ‘do not drive’ warning!
Been busy today, as I’ve also premade my favourite stuffing which I’ll freeze till Christmas Eve. I love this recipe so much I could eat it on its own. If, like me, you are not fond of sage, I highly recommend you try this. You will need:
I large onion, chopped
2 cloves garlic crushed (or 2 tsp ‘lazy garlic’)
Small bunch chopped parsley
Sprig of rosemary, stripped
Sprig of thyme, stripped
Large Bramley apple, cored and diced
4oz dried or fresh cranberries
4oz vacuum packed chestnuts, chopped
1lb pork and leek sausages, skinned (or any good quality sausages)
In a pan, melt the butter and gently fry onions, garlic and herbs for about 10 minutes. Remove from pan with a slotted spoon and place in a large bowl, leaving juices in the pan. Add apples, cranberries, chestnuts and breadcrumbs to the bowl and mix thoroughly.
Take the sausagemeat and fry in the pan in small walnut size balls until golden and cooked through. Add to the bowl along with juices and leave to cool slightly. Now for the fun part! Get your (clean) hands in there and squish! Once the mixture is thoroughly combined, you can either use immediately to stuff your bird, cook separately in a buttered oven proof dish for 40 mins or so at 180°C (covered for first 20 mins), or like me, you can make ahead and freeze until you want to use it.
Stay safe and healthy