Moodilicious Christmas Cake ….simple to make, delicious to eat!

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400g sultanas
4 tablespoons brandy (or orange juice)IMG_20171211_153737873
200g self raising flour
1/2 a nutmeg finely grated
150g soft dark sugar
150g butter
200g walnuts, chopped apart from a few for decoration
200g glacier cherries
3 large eggs, beaten

Put the sultanas to soak in the brandy for a few hours.
Heat oven to 180 C
Line the base of a 20cm round, lose bottomed cake tin with greaseproof paper and butter.
Put the flour, nutmeg and sugar in a large mixing bowl, chop butter in to lumps and mix together using finger tips to produce a bread crumb consistency.
Add the soaked sultanas with any remaining liquid, walnuts (apart from a few for the top) cherries and beaten egg.
Carefully mix and combine.
Put the mixture in the cake tin, smooth to give a slight hollow in the middle. Arrange whole walnuts on the top. Wet finger tips with a little water and lightly dampen the cake surface to avoid it becoming too dry.
Place in the middle of the oven for half and hour.
Lower the temperature to 150 C, cook for a further hour.
Check after thirty minutes and if the top looks too brown, cover with a piece of greaseproof paper.
Use a fine skewer inserted deep into the cake to see if the mixture is cooked through. The skewer should be clean if the cake is cooked, allow a further 15 minutes and check again.
Leave in the tin to cool.
Remove when cold. Double-wrap in greaseproof paper and store in a cool, dry place.

 

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Enjoy!

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Pumpkin Scones

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These delicious scones are remarkably light and fluffy.

Like all scones, they are best eaten the day they are made, but freeze well and liven up with a little warming when thawed.

 

Makes 8 large scones or more little ones

250g pumpkin

40g butter

75g/ 1/3 cup castor sugar

300g/2 cups self-raising flour

1/3 nutmeg finely grated or ½ teaspoon ground nutmeg

1 egg, gently whisked

Milk for brushing

1 tablespoon sunflower seeds for sprinkling.

 

Heat oven to 180 C, line baking tray with greaseproof or baking paper.

Boil the pumpkin for 15 minutes, drain well and place on a double layer of absorbent kitchen paper to cool and remove excess fluid.

Beat butter and sugar in a mixing bowl.

Add egg, beat well.

In a small bowl, mash pumpkin with a fork.

Combine pumpkin with mixture, fold in flour.

Turn dough onto floured surface and gently mould with rolling pin to give a layer 2cm thick.fullsizeoutput_23fc

Cut disks using pastry cutter or small wine glass, arrange on lined baking tray.

Re-mould and cut left over pieces.

Brush surface with a little milk and sprinkle with sunflower seeds.

Bake in centre of oven for 15 minutes

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Cool on rack. Serve buttered with jam.

 

 

Guacamole – our favourite avocado recipe

Guacomole

INGREDIENTS

1 medium sized ripe avocado

6 cherry tomatoes, chopped

½ small red onion, finely chopped

½ lime, juice

1 tablespoon sweet chili sauce

1 small bunch fresh coriander

INSTRUCTIONS

Mash avocado in a small bowl with chopped tomato, onion, lime juice and chili sauce.

Save a few coriander leaves for garnish. Chop remaining leaves and mix in.

Add extra chili if required.

Delicious served with corn chips, tacos and wraps. In the Mexican style of refried beans, rice and cheese or with barbeque meats or veggie kababs.

Enjoy!

Guacomole