Chocolate Fruitcake, Spiced Cranberry Chutney, Chocolate Pudding with Cranberries and Apple and two more

Chocolate Fruitcake

Chocolate Fruitcake

Serves 10-12 people

350g chopped dried dates

250g raisins

170g dried cranberries

175g butter

175g dark muscovado sugar

170ml honey

125ml coffee liqueur

zest and juice of 1 orange

1 teaspoon ground cloves

2 teaspoons ground cinnamon

1 teaspoon nutmeg

2 tablespoons cocoa powder

3 eggs, beaten

150g self-raising flour

75g ground almonds

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

dragees and chocolate decorations for topping

Grease and line a 23cm springform baking tin with parchment paper.

Put all of the ingredients, except the toppings, into a large pan and place over a medium heat, allowing the butter and sugar to melt.  Simmer for 15 minutes, then take off the heat and pour into the prepared tin.

Bake in a preheated 150c oven for 1 and a 1/2 to 2 hours, or until the cake is cooked through.  Remove to a wire rack to cool, then sprinkle on your decorations.

Serve warmed, with cream or custard or keep in an airtight container, wrapped in parchment paper for up to two weeks.

------------------

Spiced Cranberry Chutney

Spiced Cranberry Chutney

750g apples, peeled and chopped

1 onion, peeled and chopped

240g fresh cranberries

100g raisins

160g ready to eat prunes, chopped

100g dried apricots, chopped

the juice and zest of 2 clementines

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

1/2 teaspoon nutmeg

350ml white wine vinegar

Place all of the ingredients into a large pan, bring to the boil, then turn the heat down and simmer for around an hour, until the cranberries have begun to burst and the the other fruits have softened.

Spoon into sterilised jars and seal with the lids.  Store in a cool, dark place for up to 1 year.

------------------

Chocolate Pudding with Cranberries and Apples

Chocolate Pudding with Cranberries and Apples

Serves 4 

60g butter

25g dark brown muscovado sugar plus some for sprinkling

85g fresh cranberries

1 apple, peeled and chopped

2 eggs, beaten

80g self-raising flour

4og cocoa powder

Grease a 1.2 litre pudding basin and sprinkle some sugar in to coat the sides and base.  Tip out any excess.

Add the chopped apple and cranberries to the basin.

Place the butter, sugar and eggs into a mixing bowl.  Sift in the flour and cocoa powder and beat until well mixed.  Pour into the pudding basin, covering the fruit.

Place a disc of parchment paper over the top, then cover with   foil, pleated to allow for expansion of the sponge.  Tie with string.

Place a plate, upside down, into the base of a pan and lower the pudding in.  Fill with water so that it comes halfway up the sides of the bowl.  Bring to the boil, then add a lid to the pan and reduce the heat.  Allow to simmer for 1 hour, or until the sponge is well risen.  You may need to top up the water once or twice.

Allow the sponge to cool slightly, then place a serving plate over the top of the bowl and invert it.

Great served with chocolate sauce or custard.

------------------

Stuffed Peppers

Stuffed Peppers

Serves 4

6 sweet pointed peppers, halved and seeds removed

300g cherry tomatoes, quartered

40g parmesan cheese, grated

400g tin of butter beans

Worcestershire sauce

1 onion, chopped

1 teaspoon sweet paprika

2 garlic cloves, crushed

large pinch of chilli flakes

small bunch of parsley, chopped finely

black pepper

olive oil

Add some olive oil to a frying pan and cook the onion and garlic over a low heat until softened.  

Stir in the tomatoes, paprika, chilli flakes, parsley, some black pepper and the butter beans and cook for a minute or two more.

Lay the pepper halves onto a lined baking tray and fill each with the mixture.

Sprinkle on the parmesan, then splash generously with Worcestershire sauce.

Bake in a medium oven for 20-30 minutes, until the peppers are soft.  Serve with rice and salad as a main meal, or on their own for a starter.

------------------

Chinese Spiced Chicken with Noodles

Chinese Spiced Chicken with Noodles

Serves 4

3 large chicken breasts, cubed

2 teaspoons Chinese five spice 

2 tablespoons tomato ketchup

4 tablespoons hoisin sauce

4 tablespoons soy sauce

1 teaspoon light olive oil

bunch of spring onions, sliced

300g egg noodles

300g beansprouts

In a bowl, mix together the Chinese five spice, hoisin sauce, ketchup and 2 tablespoons of soy sauce.  Place the chicken cubes in and mix to coat them.  Leave to marinate for an hour.  Thread onto 4 skewers, and place on a baking tray into a hot oven, turning occasionally until cooked through and browned.

Place the olive oil in a small frying pan and cook the spring onions and beansprouts for a few minutes.  Cook the noodles following the packet instructions.  Add all three to a bowl and  mix with the remaining soy sauce.  Serve with the chicken skewers.

------------------

About the recipes - If you're not a lover of traditional fruitcakes, I'm pretty sure this Chocolate Fruitcake will turn you into a convert.  I really love it, and it's replaced a Christmas pudding in our house.  We're having it with Baileys cream this year and I can't wait!  The Spiced Cranberry Chutney is superb with cold meats and cheese, so very perfect for Boxing Day tea.  A Chocolate Sponge makes a great alternative for non Christmas pudding lovers.  Just ensure you use a really good quality cocoa powder to give it lots of taste.  Stuffed Peppers and Chinese Spiced Chicken are two very quick and tasty dinners, great for when you have little time to put something together.  If you can't find the pointed peppers I've used, normal red peppers will be just as good.  Remember to soak your wooden skewers in cold water for at least half an hour before threading for the Chinese Spiced Chicken.  They may still blacken slightly, but they won't catch fire!

Chit Chat - I really can't believe Christmas is just 6 days away, the time has really flown!  I'm looking forward to a great family day, where the internet, Facebook and phones are banned.  Well, until Christmas dinner is over at least! Will it be the same in your house?

  We have family over for Boxing Day, which is our favourite meal of the season. Funny how cold meats, mashed potato and pickles can get everyone so excited ;-)  There will be games too and rubbish tv no doubt!

I wish you all a most wonderful time and I'll be back with another post after the Christmas festivities are over.

All text and images strictly ©Paula Sealey 2011