Festive Feasts

Quick microwave Christmas pudding

Preparation time 45 minutes. Total cooking time 20 minutes + 20 minutes standing. Serves 8

90 g (3 oz ) plain flour
90 g (3 oz) suet, shredded
2 teaspoons mixed spice
1/2 teaspoon ground cinnamon
45g ( 1 1/2oz) fresh white bread crumbs
120g (4 oz) soft brown sugar
60 g (2 oz) ground almonds
1 dessert apple , peeled, cored and chopped
grated rind of 1 lemon
grated rind of 1 orange
60 g (2 oz) chopped mixed candied peel
60 g (2 oz) glacé cherries
90 g (3 oz) currants
90g (3 oz) raisins
155 g (5 oz) sultanas
3 tablespoon golden syrup
1 tablespoon treacle
80ml (2 3/4 fl oz ) brandy
105 ml ( 3 1/2 fl oz) milk
2 eggs

1. Brush a 1.5 litre non-metallic microwavable pudding basin, preferable with a lid, with melted butter. Cut a disc of baking paper to fit the base and another the same size as the top. Place the smaller disc in the base.

2. In a bowl, place the flour, suet, spices, bread crumbs, brown sugar, almonds and a pinch of salt. Mix with a wooden spoon, then stir in the apple and lemon and orange rind. Add the candied peel, glacé cherries, currants, raisins and sultanas and stir again to mix in.

3. Place the syrup and treacle in a non-metallic microwavable bowl and microwave (based on a 700-800 watt microwave) on low for 30 seconds, or until fluid but not hot. Stir in the brandy, then whisk in the milk and egg with a fork until smooth. Drizzle the syrup mixture over the dry ingredients and mix thoroughly.

4. Transfer the mixture to the pudding basin, top with the large disc of baking paper and cover with the lid or plastic wrap. Microwave on high for 5 minutes, then stand for 5 minutes. Microwave on high for a further 5 minutes, then stand for 5 minutes. Cool, then store until required.

5. To serve, remove the lid from the basin, sprinkle the surface of the pudding with a tablespoon of water, then cover with plastic wrap. Microwave for 4 minutes on high, leave to stand for 5 minutes, then cook for 3 minutes on high. Stand for 3 minutes before turning out onto a plate. Serve with cream or brandy butter.

Brandy butter

Preparation time 20 minutes. Total coooking time Nil. Makes 250 ml (8 fl oz)

120 g (4oz ) unsalted butter, at room temperature

120 g (4 oz) soft brown sugar

2-3 tablespoon brandy

1. Place the butter in a bowl and whisk using electric beaters or beat with a wooden spoon until soft and creamy. Add the brown sugar a tablespoon at a time, whisking well between additions, until the mixture is light and creamy.

2. Whisk in the brandy, half a tablespoon at a time. Do not add the brandy too quickly or the mixture will separate. Place in a serving bowl, cover with plastic wrap and refrigerate until needed. Return to room temperature before serving.

Ice-cream Christmas pudding

Preparation time 30 minutes + 8 hours freezing + overnight freezing . Total cooking time 20 minutes . Serves 6

350 ml (11 fl oz) milk 
I vanilla pod, split lengthways 
1 cinnamon stick 
4 egg yolks
95 g (3 1/4 oz) soft brown sugar 
200 ml (6 1/2 fl oz) cream, chilled 
2 tablespoons brandy
105 g (3 1/2 oz) cooked Christmas pudding, Christmas cake or fruit cake, cut into l.5 cm (5/8 inch) pieces 
45 g (I l/2 oz) maroons glaces, chopped 
45 g (I l/2 oz) glace cherries, chopped 
45 g (I l/2 oz) amaretti biscuits, broken into large chunks 
185 g (6 oz) good-quality dark chocolate 
30 ml (I fl oz) peanut or groundnut oil 
50 g (1 3/4 oz) white chocolate 
holly sprigs, to decorate.

1. Prepare a large bowl of iced water with a smaller bowl inside. Pour the milk into a deep heavy-based pan over medium heat. Scrape the seeds from the vanilla pod and add to the milk with the pod and cinnamon stick. Slowly bring to the boil, then remove from the heat. Place the egg yolks and sugar in a bowl and cream together using electric beaters or a wooden spoon until pale and thick. Strain in the hot milk, discarding the vanilla pod and cinnamon, and mix well. Pour the mixture into a clean pan and cook over extremely low heat, stirring, for 5 minutes, or until it thickens and coats the back of a spoon. If the mixture is getting too hot, remove from the heat for a few seconds and whisk. Do not boil or it will curdle. Strain into the prepared bowl and cool completely. Stir in the cream and brandy and freeze in a container for 3 hours, or until just firm. 

2. Place the mixture in a bowl and beat for 1-2 minutes, or until thick and creamy. Return to the container and refreeze. Repeat the freezing and beating twice more. On the final beating, fold in the pudding, maroons glaces, glace cherries and amaretti biscuits. Place in a 1 litre rounded pudding basin lined with plastic wrap bigger than the basin, cover with the overhang of plastic wrap and freeze overnight until hard, stirring after 30 minutes if the fruits and pudding have sunk to the bottom. 

3. Remove the ice cream from the basin (if it is hard to get out, dip into a bowl of hot water for 5 seconds). Turn out onto a chilled plate and remove the plastic wrap, then freeze again while preparing the topping. 

4. To make the topping, bring a pan half full of water to the boil, then remove from the heat. Have ready a heat proof bowl that will fit over the pan without actually touching the water. Put the dark chocolate in the bowl and place over the pan of steaming water. Stir occasionally until the chocolate has melted. Remove the bowl from the pan, add the oil and stir until cool but still flowing. Remove the ice cream from the freezer and set on a wire rack over a tray. Pour the chocolate over it to completely coat in a thin layer, then return to the freezer for 1-2 hours. Move to a serving plate. 

5. Melt the white chocolate in the same way as the dark and spoon over the chilled ice-cream cake so that it dribbles slightly down the sides to resemble thick custard on a Christmas pudding. Refrigerate for a few minutes to set the white chocolate, decorate with a sprig of holly and serve immediately.

Roast turkey with bread sauce and gravy

Preparation time: 35 minutes. Total cooking time 2 hours 50 minutes+30 minutes standing

Serves 8
1X6 Kg (12 1b) turkey, plus the neck from the giblets if available
105 ml (3 1/2) fl oz) vegetable oil and watercress, to garnish

Gravy

1 small onion, roughly chopped
1 small carrot, roughly chopped
2 celery sticks, roughly chopped
30 g (1 oz) plain flour
500 ml (16 fl oz) chicken stock

Bread sauce

600 ml (20 fl oz) milk
1/2 onion, studded with 3-4 cloves
1 bouquet garni (see Chef's tip)
2 cloves garlic, peeled and lightly bruised
105 g (3 1/2 oz) fresh white breadcrumbs
grated fresh nutmeg
2 1/2 tablespoons cream or 45 g (1 1/2 oz) unsalted butter, optional

1. Clean the turkey inside and out, removing any feathers. With a sharp knife, cut off and reserve the end wing joints. Lift up the flap of skin at the neck and, using a small sharp knife, scrape the meat way from the wishbone and remove the wishbone. Tie the legs together with string. Preheat the oven to moderate 180ºC (350ºF/Gas 4).

2. Place a large roasting pan over medium heat and heat the oil. Add the end wing joints and neck and cook until lightly browned, then arrange the turkey on top and bake for 1 1/2-2 hours, basting with the juices and oil every 20 minutes. If the turkey begins to overbrown, cover with foil. The turkey is cooked if the juices run clear when you pierce a leg and thigh with a skewer. If pink, continue roasting until the juices are clear. Transfer the turkey to a large plate and leave in a warm place.

3. To make the gravy, tip off the excess fat from the pan, retaining about a tablespoon with all the juices. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, for 3-5 minutes, or until tender. Sprinkle on the flour, then stir in to mix evenly and cook for 1 minute. Add the stock gradually and stir over low heat to produce a smooth texture. Bring to the boil, then reduce the heat and simmer for 10 minutes. Strain, skim off the excess fat and season with some salt and black pepper.

4. To make the bread sauce, pour the milk into a small pan, add the onion, bouquet garni and garlic and bring slowly just to the boil. Remove from the heat and leave to stand for 20-30 minutes. Strain and discard the flavourings, then return the milk to the pan and bring to the boil. Whisk in the breadcrumbs to produce a thick sauce and season with the nutmeg and some salt and black pepper. Stir in the cream or butter. Serve immediately, as the sauce will thicken on standing.

5.Serve with the bread sauce, gravy, stuffing and other traditional accompaniments.

Chef's tip: To make a bouquet garni, wrap the green part of a leek loosely around a bay leaf, a sprig of thyme, some celery leaves and a few stalks of parsley, then tie with string, leaving a long tail for easy removal.

Stollen

Preparation time 1 hour + 4 hours proving + overnight marinating 
Total cooking time 45 minutes 
Makes 2 stollen (each cuts into 16 slices)

I teaspoon ground mixed spice 
155 g (5 oz) chopped mixed peel
45 g (1 1/2 oz) glace cherries, quartered
60 g (2 oz) flaked almonds
2 tablespoons rum
grated rind of 2 small lemons
155 g (5 oz) raisins
90 ml (3 fl oz) milk
30 g (1 oz) fresh yeast or 15 g (1/2 oz) dried yeast
375 g (12 oz) plain flour
55 g (1 3/4 oz) caster sugar
1 85 g (6 oz) unsalted butter
1 egg, beaten
250 g (8 oz) ready-made marzipan
I egg and I egg yolk, beaten, for brushing
30 g (1 oz) unsalted butter, melted
icing sugar, to dust

1 Mix the spice, peel, cherries, almonds, rum, lemon rind and raisins together. Cover and marinate overnight. 

2 Put the milk in a small pan and heat until tepid. Pour into a bowl and dissolve the yeast in it. Sift 125 g (4 oz) of the plain flour and 1 1/2 teaspoons of the sugar into a bowl. Make a well in the centre and pour in the yeast mixture. Mix to a smooth paste, then cover with plastic wrap. Leave in a warm place for 40 minutes, or until doubled in size.

3 Using your fingertips, rub the butter into the remaining flour until the mixture resembles fine breadcrumbs, then stir in the remaining sugar and I/2 teaspoon salt. Pour in the beaten egg and mix well.

4 Add the proved yeast mixture to the dough and mix until smooth. Add the marinated ingredients and stir in, then turn the mixture out onto a lightly floured work surface and knead to a smooth elastic dough. Place the dough in a large lightly floured bowl, cover with a damp cloth and prove in a warm place for 2-2 l/2 hours, or until doubled in size.

5 Brush two large baking trays with melted butter and set aside. Cut the marzipan in half and roll out both halves on a surface lightly dusted with icing sugar to form two 20 x 2.5 cm (8 x 1 inch) cylinders.

6 Turn the dough out onto a lightly floured surface and knead gently for 2 minutes, or until smooth once more, then divide in half. Roll each piece into a rectangle about 22 x 25 cm (9 x 10 inches), and place a cylinder of marzipan down the centre of each. Sprinkle with a few drops of water and close the dough around the marzipan, sealing the edges by pressing them together. Place on the prepared baking trays, seam-side-down, cover with a damp cloth and prove for 50 minutes, or until doubled in size. Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly brush the stollen with the beaten egg and bake for 35-45 minutes, or until well risen and golden.

7 Remove from the oven and while the stollen is still warm, brush with the melted butter and dust liberally with icing sugar. Transfer to a wire rack to cool completely, then slice to serve.

Chef's tips This recipe makes two stollen, which is perfect if you are baking for a large Christmas gathering. Otherwise, wrap one in plastic wrap, then foil, and freeze for up to 3 months.

A stollen makes a lovely Christmas gift, wrapped in cellophane and tied with ribbon.

Egg nog

Preparation time 45 minutes + 20 minutes chilling 
Total cooking time Nil
Serves 12

100 g (3 1/4 oz) sugar
6 eggs, separated 
100 ml (3 1/4 fl oz) bourbon 
100 ml (3 1/4 fl oz) brandy 
300 ml (10 fl oz) full-fat milk 
3/4 teaspoon ground nutmeg 
100 ml (3 1/4 fl oz) cream, for whipping 
l/4 teaspoon ground nutmeg, to finish

1 In a large bowl, whisk the sugar and egg yolks until thick and very pale in colour.

2 Add the bourbon and brandy in small amounts, beating between additions (if added too quickly, the alcohol will thin the yolk mixture and it will separate). Cover with plastic wrap and chill for 20 minutes. 

3 Just before serving, stir in the milk and nutmeg. In a clean, dry bowl, whisk the egg whites until they just form soft peaks. In a separate bowl, whisk the cream until it just holds peaks. With a large metal spoon or plastic spatula, fold the cream into the mixture, followed by the egg white.

4 Serve immediately in wine glasses and sprinkle with a little nutmeg. If left to stand, stir before serving.