This Christmas treat your guests with more delicious and different desserts.
Christmas pudding
Ingredients
- Butter 1 kg
- Raisin 500 grams
- Sultana 400 grams
- Mixed peel (orange, lemon) 250 grams
- Sugar brown 1000 grams
- Bread crumb 550 grams
- Flour 450 grams
- Egg 10
- Lemon zest 6
- Mixed spice (cinnamon, nutmeg, clove, ginger, mace and cardamom powder)
- 20 grams
- Brandy 300 ml
- Wine 300 ml
- Walnut 300 grams
- Almond Diced 300 grams
- Prunes 300 grams
- Fig 300 grams
- Apricot 200 grams
Method
- Combine all ingredients
- Bake the cake at 150 degrees for two hours minimum. You can also cook it on steam for two hours.
- Take it out and let it cool.
- You can also garnish it with crème anglaise
Stollen bread
Ingredients
Flour 1 kg
Milk 250 ml
Yeast 50 grams
Butter 500 grams
Brown Sugar 125 grams
Cinnamon powder 1 ½ teaspoon
Nutmeg powder 1 teaspoon
Mace powder ½ teaspoon
Cardamom 1 teaspoon
Ginger powder 2 teaspoon
Gluten 25 grams
Orange peel 200 grams
Lemon peel 100 grams
Candied ginger 50 grams
Tutti fruity 250 grams
Dry red cherry 200 grams
Prunes 100 grams
Fig 100 grams
Raisin or sultana seedless 250 grams
Almonds blanched 100 grams
Icing sugar For rolling
Desi ghee 1kg
Method
- Mix 1/3 of flour, milk and yeast and let it ferment for ½ hour.
- Mix rest of the flour with sugar, salt, spices, butter and all chopped nuts and fruits. Mix with the dough mixture for 7 minutes and keep it aside.
- Roll a square of the dough and add strip of readily available marzipan and shape into stolen.
- Bake first for 5 minutes at 220 degrees then at 190 degrees for 15-20 minutes or till golden colour.
- In a saucepan warm the ghee and add bread.
- Takeout stollen from ghee and roll in the sieved icing sugar.
- Stollen is ready to serve after 5 minutes and very well goes with a cup of coffee.
Recipes by Chef Anand Panwar, Pastry chef at Dusit Devarana New Delhi.
