Sausagemeat and Corn
Stuffing for Turkey
- 200g (1/2 lb) sausagemeat
- 50g (2 oz) old wholemeal bread (2 large slices without crusts)
- 1 dsrtsp tomato puree
- 1 dsrtsp mixed herbs
- 1 tsp chopped fresh or dried parsley
- 1 beaten egg
- 50g (2 oz) tinned sweetcorn and juice
Dry the bread and make crumbs. Mix sausagemeat, herbs, crumbs and seasoning together. Add the sweetcorn juice, sweetcorn and tomato puree and beaten egg. Knead and form into ball.
Press into lightly greased ovenproof dish and cook at Reg 4 (350øF) until golden brown (alternatively can be baked in the turkey if preferred).
Wholewheat Mince Pies
Makes 12 large mince pies or 18 small mince pies.
- 300g (6 oz) wholemeal flour
- 150g (3 oz) margarine
- 1/2 large cooking apple
- 1 large carrot
- 25g (1 oz) currents
- 25g (1 oz) sultanas
- 25g (1 oz) walnuts
- 1 tsp mixed spice
- juice of 1 lemon
- 1 knob margarine
- 1 dsrtsp dark brown sugar
Peel apple and carrot. Finely chop all dry ingredients (or place in liquidiser for approx. « minute). Add juice, nutmeg and margarine.
Mix well. Cover and leave to stand for 24 hours.
Make pastry in the usual way (if a sweeter pastry is required, add 1 dsrtsp. sugar to the flour). Bind into a ball and rest in fridge for 24 hours.
Roll out pastry thinly. Cut out bases and tops using fluted pastry cutters.
Place bases in pastry tins, divide mincemeat mixture across the bases. Cover with tops.
Press edges together and brush with a little egg and milk. Bake at Reg. 5 (400øF) for approx. 10 - 15 minutes.
Variable Christmas Cake
Makes an 8 inch round or a 7 inch square cake.
- 200g (8 oz) butter, margarine, Flora, Vitalite, or 8 fl. oz. (13 - 14 tbsp.) of oil (not olive, walnut or sesame)
- 200g (8 oz) sugar (white, light or dark brown, or muscovado)
- 2 - 3 tbsp. honey, syrup, treacle or marmalade
- 3 large or 4 medium eggsfew drops vanilla, almond, rum or brandy essence
- 250g (10 oz) plain flour, white or brown
- 3 tsp. mixed spice or nutmeg, cinnamon, cloves and ginger, mixed
- 300-350g (12 - 14 oz) any dried fruit
- 100g (4 oz) any glace fruit
- 100g (4 oz) chopped or flaked nuts
- 3 - 4 tbsp. milk, fresh orange or lemon juice, cold tea, stout, beer or cider
- 3 - 4 tbsp. brandy, whisky, rum, sherry or spirit
Cream the fat and sugar together until whipped up and pale. Carefully add the honey, syrup, treacle or marmalade if desired to give a moister result.
Gently beat in eggs and essence, adding a little flour if mixture curdles.
Fold in the flour (sieve white first) and spices.
Cut dried and glac‚ fruits to the size you prefer for chunky or fine texture and fold in with the nuts.
Add sufficient liquid (not the spirit) to give a soft spooning consistency.
Line tin with a double layer of greaseproof paper. Fill with mixture and place tin on a layer of brown paper or newspaper on a baking tray.
Bake at the bottom of the oven at Mark 3, 325øF, 160øC for about 15 minutes, then reduce heat to Mark 2, 300øF, 150øC for 3 1/2 - 4 hours. If the top of the cake is turning too dark, cover with greaseproof paper. Test by pushing a skewer into the centre; if it comes out clean, the cake is ready.
Cool in the tin, then remove and store, well wrapped, in a cool dark place. At intervals, sprinkle spirit over the well pricked base, to moisten and help mature the cake!
A week before Christmas, brush the surface with 4 tbsp. apricot jam melted with 1 tbsp. water, and decorate.
You can't really make a good fatless cake, so if you are vegetarian or on a low-cholesterol diet choose an appropriate fat.
If you want to reduce the amount of sugar, replace with honey, marmalade, syrup or treacle (weight for weight) and cream in.
For a high-fibre cake use wholemeal or wholewheat flour, and substitute 1 - 2 oz. with bran or rolled oats, All-Bran or muesli. However, you will need at least double the liquid.
For economy substitute some of the dried fruits with fresh white or brown breadcrumbs, or oatmeal, but be sure to add extra liquid. Or substitute with grated carrot or apple, but then don't add too much liquid at the end.
For a really unusual touch use black coffee for some of the liquid, or use 2 oz. melted or grated chocolate instead of syrup.
Christmas Pudding with Oil
Serves ten to twelve.
A rich moist pudding, which is deliciously fruity and dark.
125g (4 oz.) wholemeal self-raising flour
1 level teasp. mixed spice
125g (4 oz.) fresh wholemeal breadcrumbs
125g (4 oz.) molasses sugar (dark brown)
500g (1lb.) mixed dried fruit including chopped peel
4 tblsp. corn or sunflower oil
5 tblsp. cold milk
2 tblsp. rum or brandy
1 tblsp black treacle
1 Grade 3 (standard) egg
Sift flour and spice into bowl. Add crumbs, sugar and fruit.
Beat oil, milk, alcohol, treacle and egg together. Then add to dry ingredients. Mix to slackish mixture with fork.
Transfer to 1 litre (2 pint) well greased pudding basin. Cover securely with greased foil. Steam 6 hours.
Turn out of basin. Leave until cold. Greaseproof wrap. Overwrap with foil. Store in dry cupboard. Steam further 2 hours before serving.