Gather your friends around the table with these delicious seasonal recipes, without the guilt…
Steamed Christmas Cake
Makes one cake, serves 8 to 10
125 g dried cranberries
150 g chopped dried figs
75 g mixed citrus peel
60 ml brandy
125 g (1/2 cup) soft butter
60 g (6 tbsp.) Canderel Crunch with Sucralose
2 extra-large eggs
Rind of one lemon
1 tsp. fresh lemon juice
125 g (1 cup) fresh breadcrumbs
75 g self-raising flour
3 tsp. mixed spice powder
50 g diced almonds
1/4 cup apricot jam to glaze
Vanilla ice cream or custard to serve
Combine the cranberries, figs, citrus peel and brandy, marinate for at least four hours or overnight. Chop the marinated fruit (with the brandy sauce) into tiny pieces. Beat together the butter and Canderel Crunch until light and fluffy. Before adding the eggs, add 1 teaspoon of the self-raising flour to the butter and sugar mixture and beat well to avoid curdling. Add one egg at a time, beating well.
In a large bowl, combine the butter mixture, marinated fruit, lemon rind, lemon juice, breadcrumbs, flour, mixed spice and almonds. Mix well. Trace the outline and inside circle of a bunt cake tin onto wax paper. Cut out the rounds. Grease the bunt tin very well and scoop in the cake mix. Gently flattening the mixture. Cover the cake mix with the wax paper and flatten it down onto the cake surface. Cover the entire tin with extra strong tinfoil, tucking overlapping foil underneath. Tie baking string around the lip of the tin to secure the foil and create a kind of steam oven.
Place the bunt tin in a large pot. Add water to the pot until it reaches half way up the cake tin. Bring to the boil and gently simmer for two hours, checking every half hour that there is still enough water, and if not, add boiling water. After two hours carefully remove the cake from the boiling water and partially remove the foil to insert a skewer to check if the cake is ready.
If it is cooked through, replace the foil cover and return the cake to the water (turning off the heat) and allow to cool in the water bath for a few hours. Once cooled, store it in your refrigerator (in the cake tin) for up to 2 months. When you are ready to serve, steam the cake in the same manner as above for half an hour to heat through. Melt the apricot jam in the microwave for a few seconds and brush over the hot cake. Serve with vanilla ice cream or custard.
4 leaves gelatin
360 ml Champagne, Method Cap Classique or Dry Sparkling Wine
2 tsp. Canderel Crunch with Stevia
Fresh berries (blue berries and raspberries work well) and pomegranate rubies
Soak the gelatin leaves in cold water for about 5 minutes until soft. Over a water bath of simmering water, gently heat 180 ml of the Champagne and the Canderel. Squeeze the water from the gelatin leaves and add to the Champagne mix. Stir until dissolved and remove from the heat. Add the remaining 180 ml Champagne. Add some berries to four Champagne glasses (about a tablespoon per glass). Divide the Champagne mix between the glasses, allowing the berries to settle. Refrigerate overnight to set. Remove from the fridge about 20 minutes before serving.
RELATED ARTICLE: Cooking for Christmas [Mamas & Papas online]
Recipes and images supplied by Canderel.