Christmas means a lot of different things to a lot of different people: you could be biding time until you get to rip open your presents on Christmas morning, you may be shaking with excitement waiting for your long-distance family to arrive, or you might be readying the elastic trousers for a mighty feast of festive goodness!
If that last suggestion has your mouth-watering, then add Mark Gregory’s Christmas at the Castle to your wish list! The synopsis to Mark’s book reads:
Mark Gregory has spent a lifetime in kitchens worldwide, cooking for royalty, presidents, movie stars, pop legends and sporting greats. But Mark likes nothing better than making Christmas memories with family at his home in Auckland. So, prepare for a delicious mix of classic treats updated for today's festive table and ideas to inspire new traditions.
Since it’s Christmas and Santa’s told us our readers have been extra-special good this year, we have the recipes for a Cherry Christmas Pudding and some Lemon Curd Bauble Tarts for you:
Cherry Christmas Pudding
Dried cherries update this traditional treat and the suet is replaced with grated chocolate. And it can be made days in advance.
MAKES 1 Pudding, 10-12 people
TIME 3.5 hours
- Mix together the first nine ingredients and leave for at least 4 hours, or overnight if possible.
- Add the egg to the soaked fruit and mix well, followed by the chocolate chips and flour. Mix lightly.
- Scrape the mixture into a large, greased Bundt tin.
- Cover with a disc of greaseproof paper, then take a large piece of tin foil, fold in half and make a centre pleat (like a tent) in the middle before tightly covering the pudding.
- Steam pudding by placing a thick piece of cardboard in the bottom of a large saucepan and lowering the pudding tin on top.
- Then fill the saucepan with enough boiling water to come halfway up the sides of the Bundt tin, and cover saucepan with a lid.
- Bring to a gentle boil, then lower to a simmer, and cook for 2½–3 hours. Maintain the water level by checking regularly and adding hot water as needed.
- To test that the pudding is cooked, insert a skewer, it should come out clean. Remove foil and greaseproof paper and cool for 20 mins, then cover with a plate and gently turn upside down to remove pudding from mould.
- To flame pudding, simmer brandy in a small saucepan, then carefully ignite with a match or gas flame. Then pour carefully over the hot pudding. Serve with your choice of brandy or rum custard or a scoop of vanilla ice-cream.
STORAGE Refrigerate 5-6 days or freeze up to one month
DIETARY Make with gluten-free flour
Lemon Curd Bauble Tarts
Not feeling the traditional mince pie excitement? Then here’s a new tradition just for you:
MAKES 12 Tarts
TIME 1.5 hours
TEMPERATURE 190C / 380F
- To make the curd, bring lemon juice or peach purée, water and sugar to a simmer, then stir in the cornflour mixture to thicken.
- Remove from heat, stir in the butter and cool until needed.
- If preferred, the curd can be made days in advance and refrigerated for up to 2 weeks until required for baking.
- To make the tarts, preheat oven to 190°C/380°F and grease 12 tart moulds.
- Make the pastry by whisking eggs and sugar together for 1 min, then add the oil (or butter) and mix well.
- Sift in the flour and gently mix into a dough. Wrap and refrigerate for 30 mins before use.
- Roll out two-thirds of the pastry on a f loured surface. Cut into rounds and use to line the tart moulds. Fill each tart to three quarters with lemon curd.
- Roll 6 small baubles from the remaining pastry for each tart, leaving space between each.
- Bake for 18–20 mins until lightly golden, allow to cool before serving.
STORAGE 3-4 days in an airtight container at room temperature
DIETARY Make with gluten-free flour
For more Christmas recipes, check out Mark Gregory's Christmas at the Castle - out now in paperback.