Classic Christmas Fruit Cake

Classic Christmas Fruit Cake

 

With the Christmas festivities just around the corner (to be precise in 2 days time), I must be honest, I haven't done much really in the baking department. I was planning to bake Christmas fruit cake back in October but my procrastination takes the better of me. Two weeks ago I was grocery shopping and noticed on the shelf they stock ''Christmas fruit cake ingredients in a bag'' for 3 quid only.  The instructions on the bag seems easy to follow, so without hesitation I bought one. What an excellent deal! 

So my quest for baking perfect Christmas fruit cake begin..... so what's in the bag :

1. 2 kgs of mix dried fruits[sultanas, raisins, candied orange peel, glaced cherries etc]  pre-soaked in brandy (luxurious)
2. 275 g brown sugar
3. 225 g plain flour
4. 1 tsp mixed spice
5. 50g chopped almonds
6. 1 tbsp black treacle
7. 1 sheet of marzipan (which I discard)
8. 200 icing sugar (which I discard)
9. 1 tbsp of apricot jam (which I discard)

The other ingredients which I have to supplement are 4 eggs, 210g butter, zest of 1 orange and 1 lemon. And of course some brandy to feed the cake every 2 weeks.... 

This classic cake can easily be stored up to 4 months...

The ingredients

Method

1. Pre-heat the oven to 120C (fan assisted). Prepare a 18cm round  baking tin. Cut out double layer of parchment paper to line the base and side of the tin. Also cut out a double layer as cover for the top.
2. In a mixing bowl, cream the butter and brown sugar until creamy. 
3. Then beat the 4 eggs lightly and pour the eggs slowly and continue to mix. Do not pour the egg all at once to prevent curdling of the mixture. If this happen, just dust the mixture with some flour and continue to mix.
4. Then add lemon zest, orange zest, black treacle,  mixed spice, chopped almond and dried fruit. Carefully fold in. Mixed well.
5. Then fold in the flour and mix. Pour into the baking tin and level carefully. Cover the top with parchment paper.
6. Bake the cake for 4 - 4.5 hours on the lowest shelf.
7. After 4-4.5hours, remove cake from oven and let it cool in the tin for an hour.
8. Once cool, use a skewer/little knife to prick the cake, feed brandy into the cake.
9. Use new parchment paper to wrap the cake and a tin foil to wrap in and store in air tight cake tin.

Enjoy the cake and Merry Christmas.........

The mixture

Ready to go into the oven

Luxurious fruit cake

Mini Summer Fruit Tarts with Creme Patisserie

How time flies, it's officially October now. At least I'm still enjoying the warm weather here, it's been a very sunny and warm (26-29C) week, so make the best of it. Very unusual really for this time of the year.

I had been busy (quoted : enjoying it ) throughout this summer, been going places, doing London to Cambridge cycle ride, a number of social occasions-BBQ, punting, etc, and highlight being able to meet up with Ann & Tim over in London.

I'm back here again to give some TLC to my desserted blog [sincere apology to my readers] . Where to start..... of course it'll be about food. I baked some mini summer fruit tarts yesterday to bring to work for a good cause - The Big Coffee Morning in support of the MacMillan Cancer Support fundraising event. I am happy that I put my baking skill for a good cause.




Mini Summer Fruit Tarts

Ingredients (makes around 15-16 tarts)

Pate Sucree (Sweet pastry)

• 175 gm cake flour




• 75 gm ground almond




• 100 gm butter




• 75 gm icing sugar




• pinch of salt




• 2 egg yolks

Creme Patisserie

• 300 ml of milk




• 3 large egg yolks




• 50 gm sugar




• 2 tbsp flour




• 2 tbsp corn flour




• 1 tsp vanilla essence

1. For the pate sucree, in a mixing bowl sieve the flour and icing sugar, then add in ground almond and salt. Rub in the butter with flour until it resembles bread crumb.




2. Whisk the yolk lightly and slowly add into the dry mixtures. Use a spoon to roughly mix. Form the dough using the cling film method.




3. On a work surface, lay it with cling film ( roughly about 40cm x 30cm ) . Then pour (2) onto the cling film, then wrap the cling film around it to form a dough ball. Then put into the fridge and let it rest for 1-2hrs. Meanwhile you can prepare creme patisserie.




4. Beat in 3 egg yolks and sugar into a heat proof dish. Whisk the yolk and sugar together, then slowly add in the flour and corn flour to form a paste, then add in the vanilla essence. Meanwhile heat the milk just until it start to foam, then slowly add in the milk to egg mixture and continue to whisk.




5. Then cook this mixture over low heat, take care to continue whisking all the time. The liquids will start to thickens, off the heat once the consistency you desired is achieved.




6. Let it to cool. to ensure there are no thick layers form on the surface, drop in just a bit of butter on the surface, and use a cling film to cover the surface. This creme patisserie can be kept in the fridge for up to 3 days.




7. Now back to pate sucree. Lightly oil the muffin baking tray. Take out the dough from fridge. Unseal the cling film wrap, use another cling film to cover the top of the dough. use a rolling pin and roll the dough to about 3mm thickness. If the dough is soft due to heat from surrounding, put it back to fridge to let it set for anothe half an hour, so that it'll be easier to cut and shape later on.




8. Use a 3inch round cutter, cut the pastry and place it onto the individual muffin baking cup. Shape nicely the tart in the cup. Continue until done. Use a fork to poke holes on the bottom of the tart. It is very important to bake blind the pastry. Basically I warp small pouches of uncooked rice/bean in cling film and fill the hole in each tart. This will ensure the baked tart retain it shape during baking and baked evenly. You can put the tart into the fridge to rest for another 20minutes. Meanwhile heat the oven to 180C.




9. Bake for around 12-15mins until golden brown. Remove from oven and let it cool. Once cool the tart cases can be removed easily from the muffin tin. To serve fill the tart with a tbsp of creme patisserie and top with fruits-strawberry, kiwis, raspberry, blueberries, mangoes, peaches...the choice is endless :-). You can glaze the fruits with light sugary syrup(this is optional)

As long as baking is done with ingredients of joy and love, any tarts will turn out lovely. :-)

In search of perfect scones

One of my favorite past time is enjoying cream tea on weekend be it in quaint tea room or over at friends or in the privacy of my own garden during summer. It's quintessential part of the British way of life, enjoying a really nice brew and an ordinary plain looking scone (or must I emphasize it got to be 2 scones) top with clotted cream and homemade strawberry jam. Heavenly......

There are several useful tips on getting a good or almost perfect scones. But before I jumped on the recipes, let me give you a know-how and understand your ingredients and techniques that make a real different to the end results.

1. Self raising flour is preferred as it has raising agents mixed into it. Sift the flour to add air into it so that the final product is lighter.
2. Additional raising agents is required be it bicarbonate of soda, baking powder or cream of tartar. These raising agents produce light textures to the scones. It is important to be accurate when measuring them out. Baking powder is a ready made mixture of bicarbonate soda and cream of tartar. When liquid is added the baking powder reacts and produces carbon dioxide, and the heat of the oven expands these gas bubbles to give the airy texture. Bicarbonate of soda is a raising agent with gentler effect. Using of bicarbonate of soda must be measured accurately as too much of this ingredient will give a bitter aftertaste. Whereas cream of tartar is a fast acting raising agent, it begins to work the moment it is in touch with liquid. Always bake the mixture as soon as possible after adding cream of tartar or its effect will be reduced. I tend to use baking powder + additional cream of tartar to give a lighter texture, it's all about how tall your scone will rise.
3. Dried fruits like sultanas and raisins benefit from initial soaking in orange juice or alcohol, i.e brandy, rum, sherry. I tend to soak the dried fruits overnight to plump them up. I also tend to gently pat dry the fruits with kitchen towel prior to be added into my baking.
4. Do not overwork the dough. A few gentle knead to form a rough round ball will do. Then gently pat down to desired heights with fingertips, no rolling pin requires.
5. Use a ring cutter to cut the scones, try not to twist it when you cut. I tend to use a quick and fast movement to cut through the dough so as to avoid twisting.
6. A pre-heated oven is mandatory, so that the raising agent is put to work immediately and give that lovely light texture. I tend to use fan assisted oven mode as it circulate the hot air around evenly and heat up very quickly.

English Scones

Recipes (make 6)

• 250 gm self raising flour
• 60 gm chilled unsalted butter
• 1 tsp of baking powder
• 1 tsp of cream of tartar
• 150 ml whole milk or buttermilk (the choice is yours)
• 1 tbsp of caster sugar
• one handful of raisin
• 1 small egg beaten + 2 tbsp of milk for eggwash

1. Preheat the oven to 200C (fan assisted)
2. In a mixing bowl, sift in the flour, baking powder and cream of tartar.
3. Using rub in method, rub in the butter with flour mixture wit fingertips until it resembles breadcrumb.
4. Add in raisin to the flour mixture, then slowly add the milk to the mixture and gently knead with your fingertip and palm to form rough round ball. Dust some flour on work surface.
5. Put the dough on the work surface and gently pat the dough to required heights with finger tips (2.5 cm).
6. Use a cutter and cut the dough. Place the scone on baking tray. Assembled the remaining dough, cut and repeat until done. Brush the scone with egg wash.
7. Bake for 12 minutes until lightly browned and cooked. Bring out and cooled on rack for 5 minutes before serving. Serve with clotted cream and strawberry jam.

Summer cut flowers from my garden to adorn my desk at work

Taking care of Jerry for a week as owner is out on holiday

Pistachio Biscotti

Where have I been or what have I been doing? I am still enjoying the wonderful April weather, it's been sunny and warm (20degC), which is rather rare for early spring. The whole city is buzzing when weather is nice, people will go out to lie on the grass and enjoy a sun kiss skin. After all, you've to enjoy the brilliant sunshine weekend, any other things will take second place. I've been baking to enjoy the freshness of baked goods right from the oven. So I thought I should give it a try at biscotti. Baking cookies are quick and no hassle. The enjoyment of having freshly baked cookies with a cup of freshly brew coffee or tea is an enjoyment to behold.

Pistachio Biscotti

Ingredients (make about 30)

• 280 gm flour


• 250 gm butter softened


• 130 gm caster sugar


• 1 egg yolk


• 2 tsp brandy


• pinch of salt


• 1 egg yolk lightly beaten


• 85 gm pistachio nut roughly chopped


• Icing sugar for dusting (optional)

1. Cream the butter and sugar . Then add in egg yolk. Mix well.


2. Then add in brandy, pistachio, flour and salt. Use a spoon to mix well.


3. Pour the soft dough onto cling film and wrap around and roll into a log.


4. Then put in the fridge and cool for an hour.


5. Pre heat oven to 190C. Line 2 baking trays with baking paper.


6. Remove the log from fridge, unwrap the cling film, use a sharp knife and cut diagonally into 5mm slices.


7. Place them on the baking tray.


8. Bake for 12minutes until golden brown. Leave to cool f0r 5 minutes in the oven, then transfer to wire racks to cool completely. Store in airtight container.

I took some lovely pictures again from Cambridge and my garden.....

I love April for its tulips, cherry blossom and lovely weather.......

King's College Chapel

The leaves has appeared on the trees

View of King's College from The Backs

Punting on Cam River

Jerry guarding his daffodil

Daffodils Salome

Daffodils and Tulips at back garden

Spring colors in my back garden

Bright yellow tulip brightening up a shady corner

Always make time for a cuppa

Flowering bleeding heart

Tulips in the raised beds at front garden

Tulips Appeldorn

Spring Colors

Truly spring has arrived here, we've just tuned our clock to BST again. I'm also much or less out of hibernation mode to enjoy the fresh spring air, it's still a little chilly in the morning but it warm up quite quickly. As a keen gardener, March is a busy month, so much to do in the garden, from clearing out borders, flower beds, potting up, sowing seeds and etc. It is not all about doing this and that in the garden, always make time to rest and enjoy the blossom of early spring bulbs. :-)

After a hard day in the garden, how about enjoying a slice of banana cake and a cuppa. Yes... lovely indeed.

Banana Cake

Ingredients

• 125gm butter


• 125 gm sugar


• 240 gm self raising flour


• 2 large eggs


• 2 large very ripe bananas


• a handful of walnut (roughly chopped)-optional


• 1 tsp vanilla essence

Pre-heat the oven to 180C. Line a 2lb loaf tin with grease proof paper.


Mash the banana with fork.


Lightly beat the eggs with fork.


Cream the butter and sugar and add the eggs slowly while continue on creaming.


Mix in the mashed banana. Then add in the flour. Use a metal spoon and fold in.


Then pour the mixture into the tin and bake for around 30-40mins till cook.

Lovely winter pansy

Cherry Blossom

Cut flowers from my garden, white tulip and muscari

Cut flowers from my garden-fragance hyancinths

Sowing vegetable seeds

Blooming daffodils in my garden

Sowing flower seeds

Garden supervisor having a siesta again

Kek Bahulu

I went for a run this morning ( to tell you the truth I haven't done any outdoor running for a very very long time). It was bitterly cold, so I had to run fast to heat up. Well for a start I managed 1.5miles run. Maybe one of my new year resolution..... keeping fit and healthy through healthy eating and excercise. :-)

After the run I had craving for my mum Chinese steam cake, it's easy to make and healthier than the butter cake options. The main ingredients of the cake is just eggs, sugar and self rising flour. So I whipped up the cake under 15minutes only but there is a little problem, I can't find my steamer. Well..... it can be baked too. Turn out well after all.

Kek Bahulu

Ingredients

• 3 large eggs


• 3-4 tbsp sugar


• 100 gm self raising flour


• 1 tsp vanilla essence
  

1. Pre-heat oven to 180C.
   
2. Beat the eggs and sugar till it's thick reaching ribbon consistency. Take roughly 8minutes.


3. Then sift the flour into the mixture. Carefully fold in with spatula.
   
4. Add the essence vanilla, mix well.


5. Pour the mix into cake tin and bake for 20-25minutes till cook.

Verdict: I prefer the steam version as it's moist, the baked version is little bit on the dry side.

Summer Fruits Tart

It has been a wonderful summer so far, really dry with hardly any rainfall since end of May. Since then you'll notice people enjoying the BBQ summer. Being outdoor is essential during summer months, and what better way to spent nice time in one's garden enjoying lovely summer fruits tart and embracing every moment this season has to offer. Make the best of it.
Yes summer fruits are in abundance now, from strawberries, blueberries, raspberries, nectarines, peaches( best is the donut peaches), apricots and plums to follow. I love summer fruits especially those locally grown. I'm fortunate to stay close by to a PYO (pick your own) fruit farm. Therefore every summer, I will make sure I'll go for some soft fruits picking at this farm. I enjoyed the lovely taste of freshness, every mouthful of freshly picked fruit is heaven.
Yes, I also used those fruits to make the lovely fruit tarts, pleasing to the eyes, a must for an afternoon garden tea party, if you're being invited to mine. :-)
I also attached in the picture, a step by step guide to making the short crust pastry. Never did you realize how useful the cling film is, a real hassle and mess free process.

Short Crust Pastry (make about 6, 3 inches diameter tart cases)




For those who prefer to take shortcut, you're able to buy ready made pastry from supermarket.



For the filling

• 6 fresh strawberries-hulled
• 30 fresh raspberries
• 30 fresh blueberries
• 150 ml whip cream-chilled
• 1 tsp vanilla essence
• 1 tbsp icing sugar

1. Chill mixing bowl in the fridge. Once it's cold, pour the whip cream, icing sugar and vanilla essence into the bowl and use electric whisk to whip the cream (try to use low speed as too high speed may cause the liquid to splash). You'll see bubble initially, as you continue to whisk, you'll reach ribbon consistency. This will take about 4-5 minutes on low speed. Turn off the whisk. Chill the cream until you wanted to assemble the tart. For those who wanted to take short cut, buy the ready whipped cream fro supermarket.
2. Once the tart is cool, clean, drain and wipe dry the soft fruits. Pipe the whipped cream onto the tart until done. Then decorate the tart with one fresh strawberry each in the center and follow by other fruits.
3. Leave to chill in the fridge till ready to serve.

Buttermilk Scones

I love June because .......

Simply summer is here.

English summer afternoon should be enjoyed with tea and scones or better known as cream tea. As my English friend puts it, "The proper cream tea set should consist of 2 scones, served with strawberry jam, Cornish/Devon clotted cream and a pot of tea". And yes I totally agrees with him. Of course if you visit any tea room here in Cambridge, you're normally given only one tiny scone, a small jar of jam and whipped cream plus a pot of tea. Having one scone with whipped cream is not authentic enough, it got to be Cornish/Devon clotted cream. Moreover, I prefer to have freshly baked scones right from the oven with homemade strawberry jam [quote: strawberry home grown too] and a dollop of pure authentic Cornish/Devon clotted cream. So I decided to enjoy one summer afternoon tea with homemade scones. Summer afternoon indulgence at the luxury expense of waistline..... hehehehehehehe.

Here's my recipes for buttermilk scones.... and yes it's so easy to make.



Buttermilk scones (make 8 scones)
Ingredients

• 280 gm self raising flour+ some for dusting
  
• 90 gm butter
• 4 tbsp buttermilk
• 1/2 tsp salt
• 40 gm caster sugar
• 2 tbsp milk

1. Preheat the oven to 200C.
2. Use rubbing method to mix butter and flour till it resembles breadcrumb. Then add in sugar and salt mix well. Slowly pour in buttermilk and mix using a knife. Don't overwork the dough. If it's too dry, add the milk.
   
3. Then pour the dough onto a dusted floor work surface. Pat lightly to form about an inch thick dough. Use a 2inch cookie cutter to cut the dough. If you wanted your scone to have the rise edges, the secret is: when you cut the dough with the cookie cutter, make sure use some muscle power. Plunge the cookie cutter fast and strong onto the dough and make a clean cut, never twist your cutter while in the dough. Continue until you're done with the dough.
   
4. Place the scones on a baking paper and bake for 10-12mins. You can glazed the scones with buttermilk or egg yolk.
5. Served with jam, clotted cream and tea.

Enjoy the afternoon..........................

Gardener hard at work and yearning for a cuppa

My strawberry showing sign of ripening

My favorite Princess of Wales rose. Another reason why I love June......month of the roses