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Festive treats: a piece of cake
CHRISTMAS need not be stressful – and with a little culinary know-how your guests will not just be well-fed but impressed too.
Anita Cormac, executive director of the Focus on Food Campaign and the Cooking School at Dean Clough and Matthew Benson-Smith, the Cooking School's principal chef tutor have combined their talents to come up with a selection of mouth-watering recipes which we will feature in the run up to the festive season.
Anita, a former home economics teacher and a passionate advocate for cooking in schools, heads the Focus on Food campaign, the largest food education support programme for primary and secondary schools which teaches 40,000 youngsters to cook (free) across the UK.
She opened The Cooking School in January, with all proceeds going to the Focus on Food campaign.
Matthew, who was chef to former Prime Minister, John Major, has a wealth of culinary experience with a career which has included working in well-known London restaurants, Yorkshire's Hazlewood Castle and teaching at Bradford College.
Perfect Christmas Pudding
Forget the heavy, dark, sometimes slightly bitter-tasting pudding of the past! The Cooking School's Perfect Christmas Pudding is fruit -packed, easy to make, takes less time to steam and combines a light texture with the full rounded flavour of a traditional pudding. It can be cooked and served straight away or frozen. Suitable for vegetarians.
Serves 6
Ingredients
100g dried figs – chopped
400g mixed dried fruit
4 tablespoons Cointreau
4 tablespoons brandy
25g chopped almonds
50g glac ginger
teaspoon ground
cinnamon
teaspoon ground nutmeg
125g unsalted butter
125g dark muscovado sugar
2 medium eggs – beaten
1 tablespoon black treacle
180g self-raising flour
50ml milk
1. In a small saucepan gently heat the dried fruits, Cointreau and brandy, simmer until all the liquid has been absorbed. Set aside to cool and add the almonds, glac ginger and spices.
2. In a mixing bowl, cream together the butter and muscovado sugar until pale and fluffy. Gradually incorporate the eggs, followed by the treacle, milk, flour and finally fold in the fruit mixture.
3. Spoon into the greased pudding basin. Cover with silicone paper, pleated once in the middle, then a layer of foil also pleated. Secure with a string. Stand in a large pan of boiling water (the water level should be half way up the basin). Cover and simmer for 2 hours.
4. Once cooked, run a knife around the edge of the basin and turn on to a plate.
Chef's tips:
This mixture will fill six individual pudding moulds. Treat in exactly the same way but only simmer for 45 minutes.
This pudding can easily be cooked in advance, stored and reheated using the same method of steaming.
Quick Christmas cake
This Cooking School "trademark Christmas cake" is equally good if made on Christmas Eve or baked ahead and frozen. This cake tastes moist, rich and fruity, despite the fact that it is fat-free! Just soak the fruit in cold tea, add a little alcohol for a Christmas kick and stir lightly – it couldn't be easier. Ice and decorate the cake at the last moment.
Ingredients
700g mixed dried fruit
600ml cold tea (without milk)
1 – 2 tablespoons brandy or sherry
300g dark muscovado sugar
2 medium-sized eggs – beaten
450g wholemeal self-raising flour
2 level teaspoons ground mixed spice
oil for greasing the (lined) tin
For the cake covering:
1 tablespoon apricot jam
500g readymade marzipan
2 egg whites
1 teaspoon lemon juice
1 teaspoon glycerine
450g icing sugar – sieved
fresh fruit to decorate
edible glitter
1. Grease and line a 23cm diameter spring form cake tin. Heat the oven to 180c / Gas 4.
2. Put the fruit, tea, alcohol and sugar in a mixing bowl. Add the eggs, flour and spice. Mix until all the ingredients are combined.
3. Spoon/pour the mixture into the lined tin. Bake on the centre shelf for 2 – 2 hours. Test by inserting a skewer. If it comes out 'clean' the cake is cooked.
4. Allow the cake to cool. Brush the top with apricot jam. Lightly dust the work surface with icing sugar and roll two thirds of the marzipan.
Cut out a circle using the base of the tin as a guide.
5. Invert the cake on to the marzipan and press down gently. Roll the remaining marzipan into a strip. Cover the sides of the cake with the marzipan. Place the egg whites, lemon juice and glycerine in a mixing bowl.
Whisk together with a fork. Mix in enough icing sugar to make a thick paste. Using a wooden spoon beat in the remaining icing sugar until stiff peaks form.
6. Spread the icing on to the marzipan and arrange the fruit decoration.
Sprinkle edible glitter over the cake. Store the cake in an airtight tin in a cool place.
Chef's tips:
For speed use ready-made fondant icing. If cooking in advance, freeze the cake (without icing).
Remove the fresh fruit before storing the cake in an airtight tin.
Cook like the professionals – Gino D'Acampo will be holding a Masterclass Course at the Cooking School, on Saturday 27 March 2010. Bookings now being taken, price 195 per person, 01422 383192. Other courses include Christmas gifts, absolutely Italian, fantastic fish, kitchen confidence and effortless entertaining. Gift vouchers also available. E-mail Natalie Mitchell, course and customer manager at natalie@thecookingschool.co.uk To book online, visit www.thecookingschool.co.uk
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Thursday 09 February 2012
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