Christmas Cake

Ingredients
125g Self Raising Flour
200g Plain Flour
250g Butter
250g Brown Sugar
250g Currants
250g Raisins
250g Sultanas
75g Mixed Peel (chopped)
75g Glace Cherries
50g Ground Almonds
5 Eggs
1 Tablespoon Treacle
1 Teaspoon Mixed Spice
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Salt
1 1/2 Teaspoons Vanilla Extract
50ml Sherry
1 Lemon (zested)
4 Tablespoons Brandy

Equipment
1 Large Mixing Bowl
2 Wooden Spoons
1 9inch Round Baking Tin (or 8inch square tin) (greased)
Greaseproof Paper
1 Sieve
2 Mixing Bowl
1 Airtight Tin

The Good Bit

1. Pre heat your oven too 140c 275f gas 1. Line the baking tin with a double thickness of grease proof paper and leave a good 5 cm sticking out above the rim of the tin.
2. Start by sieving the flours into the large mixing bowl, add the salt and spices and give a little stir, in an other bowl cream the butter and sugar together until you have a light mixture then add the treacle and mix well, in the other mixing bowl, drop in the eggs, vanilla and sherry and beat gently together.
3. Now what you need to do is, beat half the egg mixture into the creamed mixture then fold in 1/3rd of the flour, then add 1/2 the egg mixture again and fold, then add 1/2 the remaining flour and fold, finally add the last bit of egg, fold, and then the flour and fold again.
4. Now add in all the other ingredients (except the brandy) and fold in well then pour the mixture into your cake tin and flatten out the top. Now chuck this in the oven for 4-4 1/2 hours)
5. If the cake begins to brown too much you can cover it with a double layer of greaseproof paper, check to see if it is done by sticking it in the centre with a skewer, if the skewer comes out clean it's done, if it comes out sticky then leave it in. Turn the cake out on to a wire rack and allow it to cool completely then finally prick the top all over and drizzle over 4 tablespoons of brandy, leave it to mature for 3 months in an airtight tin (adding brand 1-2 tablespoons every couple of weeks)
   

Yule Log

Ingredients
3 Eggs
75g Caster Sugar
75g Plain Flour
1 Tablespoon Hot Water
1 Teaspoon Vanilla Extract
Icing Sugar
175g Sugar
125ml Water
6 Egg Yolks
375g Unsalted Butter (softened)
250g Plain Dark Chocolate (melted and cooled)

Equipment
2 Large Bowls
1 Whisk
1 Spatula
1 13x9inch Swiss Roll Tin (greased)
Grease Proof Paper
1 Sauce Pan
1 Wooden Spoon
1 Balloon Whisk

The Good Bit

1. Pre heat your oven too 220c 425f gas 7. Place the 3 eggs in the mixing bowl and drop in the caster sugar, whisk together until it is thick and fluffy, now with a spatula or fork fold in the flour, vanilla and hot water, be gentle but mix it well, then pour the mixture into the Swiss roll tin and bake for 10 minutes until it is golden.
2. Tip the cake out onto some sugared grease proof paper, trim off any burnt and crispy edges then wrap in the paper and leave to cool.
3. In the sauce pan heat up the sugar and water until all the sugar has dissolved, bring it to the boil and heat up until it reaches 110c without stirring.
4. With the balloon whisk, whisk the egg yolks and then slowly pour on the sugar solution, whisking all the time, keep whisking until the mixture is thick and cool, then whisk in the butter and finally FOLD in the chocolate with a fork or spatula.
5. Unwrap your cake and cover with half the chocolate sauce mix, then place on whatever you are serving the cake on, cut off 1 end at a diagonal and then attach that piece back onto the top of the log to make it look like a branch (the topping will help it stick) cover with the rest of the chocolate sauce, then with a fork scrape lines along it to make it look real then chill until firm (a good couple of hours or over night, which is why I'm doing the recipe today on Christmas eve, so you can do this and mince pies!!)
6. When you are ready to serve, dust with icing sugar and enjoy. MERRY CHRISTMAS...

Vanilla Ice Cream

Ingredients
4 Eggs
75g Caster Sugar
450ml Single Cream
300ml Double Cream
3 Drops Vanilla essence (or 1 vanilla pod)

Equipment
1 Pan
2 Large Mixing Bowls
1 Balloon Whisk
1 Wooden Spoon
1 Spatula
1 Sieve
1 Air Tight Freezer Container (old ice cream box)

The Good Bit

1. Crack 2 eggs into one of your bowls and then separate the other 2 and add the yolks only to this bowl (the whites can be used for a day or two after, maybe in a sorbet?) chuck in the sugar too and mix well.
2. Heat the single cream in the pan until it begins to boil, then pour this onto the egg mixture, stirring hard all the time, strain then stir in the vanilla extract (if using a pod, slice in half lengthways and scrape the seeds into the single cream before heating and chuck the pod in too). Leave to cool
3. Whip your double cream in the other bowl with the balloon whisk until it forms soft peaks, you don't want it too stiff. Fold this into the other mixture now with a spatula and pour into the the freezer container.
   
4. Freeze for an hour then take out and stir well then bung it back in the freezer until you want it. Take out 20 minutes before needed to to make it easy to scoop.

Serves 8

Creme Brulee

Ingredients
5 Egg Yolks
1 Tablespoon Caster Sugar+extra for topping
150ml Double Cream

Equipment
2 Large Mixing Bowls
1 Balloon Whisk
4 Ramekins
1 Large Oven Proof dish (with 1-2 inches of water in)
1 Sieve
1 Blow Torch (optional but really good for this, use a grill if you haven't a blow torch)

The Good Bit

1. Preheat your oven to 150c/300F. In the large bowl, whisk together the egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow then add the cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
2. Divide mixture among 4 ramekins and put them in a water bath and cook until set around the edges, but still loose in the centre, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Now melt the sugar on top with a blow torch or place under a grill until sugar melts, then whack em back in the fridge for a few minutes before serving
   

Serves 4