Merry Christmas

I hope you all had a lovely Christmas and Santa was kind to you all. We were no less than 18 for Christmas Dinner! On the menu was

Starter

Smoked Salmon
King Prawns
Foie Gras
Onions Agrodolce

Main Course

Duck
Chestnut, Prune and Apricot Stuffing
Roast Potatoes
Cabbage
Carrots
Brussel Sprouts
Yorkshire Puddings
Gravy

Dessert

Christmas Cake
Christmas Pudding
Mince Pies
Galette Breton

The Kid's Table

Feasting

Giant Plates

and on Boxing Day morning, a full English breakfast with all the trimmings!

Beautiful Soup

Yet another day stuck in the house because of the snow. But on the bright side it gave me time to prepare this magnificent Soup Special. The cold is here to stay for the foreseeable future so warmth and goodness is a must to keep the spirits up. As Lewis Carroll quite eloquently put it

"Beautiful soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!
Beautiful soup! Who cares for fish,
Game, or any other dish?
Who would not give all else for two
Pennyworth only of beautiful soup?"

(Alice's Adventures in Wonderland, 1865)

I can take no credit for the following recipes, they are taken from Lindsey Bareham's Celebration of Soup. A fanstastic little paperback that was given to me many years ago when I first started becoming really interested in cooking. There must be at least a couple of hundred recipes in there. The following I have tried and tested. One day I shall be able to say I have tried every one in the book!

Cream of Tomato Soup

 Ingredients

25g/1 oz butter
3 shallots, finely chopped
1 clove garlic, smashed and peeled
700g/1 1/2 lb ripe tomatoes, skinned and chopped
Bouquet garni (4 stalks parsley, 1 branch of thyme & 1/2 bayleaf)
1.1 litres/2 pints chicken stock
100g/4 oz double cream
salt & pepper
chives

Method

1. Heat the butter and soften the shallots and garlic
2. Add the tomatoes, bouquet garni, generous pinch of salt & pepper
3. Leave to simmer gently, stirring occasionall, until the tomatoes have turned to mush and most of the liquid evaporated
4. Add the stock, bring to the boil
5. Partially cover the pan and simmer gently for 20 mins
6. Fish out the bouquet garni and purée the soup
7. Pass through a fine sieve and return to the pan
8. Reheat and pour in the cream, simmer for 2 - 3 mins
9. Sprinkle over the chives and serve

Serves : 4
Preparation time : 10 mins
Cooking time : 30 - 45 mins

Oxtail

Ingredients

8 pieces of oxtail
2 onions, chopped finely
2 carrots, peeled and diced
1 leek, chopped finely
3 sticks of celery, chopped finely
2 cloves garlic
8 whole tomatoes
4 sprigs of thyme (or 4 tsp dried thyme)
1 bayleaf
275ml/1/2 pint Guinness (red wine can be used instead)
1.75 litres/3 pints veal, beef or oxtail stock
salt & pepper
chopped parsley

Method

1. Fry the oxtail until browned all over and a lot of fat has been released
2. Set aside
3. Reserve 1 tblsp of fat and stir fry onions, carrots, leek and celery
4. Add garlic, tomatoes, thyme and bayleaf
5. When they have started to turn brown return the oxtail to the pan with the Guinness/red wine and the stock
6. Bring to the boil, turn down the heat , cover and simmer very gently for at least 1 1/2 hour, stirring occasionally, until the meat is tender
7. Remove the pieces of oxtail and set aside
8. Pour the soup through a fine sieve, push the vegetables through and discard the tomato skins and fibrous debris
9. Meat the meat from the oxtail, add to the soup and reheat
10. Taste and adjust the seasoning
11. Garnish with parsley

Serves : 4
Preparation time : 5 mins
Cooking time : 2 hours

Mushroom Soup

Ingredients

50g/2 oz stale white bread *
milk (enough to moisten the bread)
450g/1 lb button mushrooms, rinsed and chopped
50g/2 oz butter
1 clove garlic, finely chopped
2 tblsp parsley
570 ml/1 pint chicken stock
100 ml/4 fl oz double cream
nutmeg, salt & pepper

* Moisten the bread with the milk and leave to soak whilst you chop the mushrooms

Method

1. Melt the butter and stir in the mushrooms
2. Cover and leave to stew for 4 - 5 mins
3. Squeeze the surplus milk from the bread and tear into strips
4. Stir the bread into the mushrooms
5. Add the garlic, parsley, generous pinch of nutmeg and chicken stock
6. Bring to the boil, cover and simmer gently for 10 mins
7. Liquidise, return to the pan, adjust the seasoning and bring back to the boil
8. Stir in the cream and serve

Serves : 4
Preparation time : 10 mins
Cooking time : 20 mins

Jamaican Fish Tea (Soup)

 Ingredients

900g/2 lb fish heads or bony fish
2 litres/3 1/2 pints water
6 green bananas, peeled and diced
1 tomato, blanched, cored and chopped
1 sprig of thyme or 1 tsp dried thyme
2 shallots, diced
3 red chilli peppers, 1 whole and 2 chopped
salt & pepper

Method

1. Make a stock with the fish by rinising them under cold water, putting them in a pan with cold water, boil, cover and simmer for 30 mins *
2. Strain the stock
3. Add the tomato, bananas, thyme, shallots and chillis to the stock
4. Bring to the boil and simmer until the bananas are half tender
5. Remove the whole chilli and season with salt & pepper

Serves : 4
Preparation time : 10 mins
Cooking time : 30 - 45 mins

* If you can't make the stock yourself use a fish stock cube, hey that's what they're there for isn't it!

Potato, Onion and Feta Cheese Soup

Ingredients

2 large potatoes, peeled and grated
40g/1 1/2 oz butter
2 onions, chopped finely
2 eggs, whisked with 150ml/5 fl oz water
50g/2 oz feta cheese, grated
salt

Method

1. Cover the potatoes with salted water and cook for 5 mins
2. In another pan melt the butter
3. Gently stir fry the onions
4. Season with salt and cover, cook for 5 mins
5. Mix the onions with potatoes
6. Top up with 275ml/1/2 pint water
7. Bring to the boil and simmer for 5 mins
8. Stir a spoonful of the hot mixture into the egg mixture
9. Add the egg to the broth and heat throughly
10. Sprinkle over the feta cheese

Serves : 4
Preparation time : 5 mins
Cooking time : 20 - 30 mins

Curried Parsnip Soup

Ingredients

1 onion, chopped
1 clove garlic, split
1 very large parsnip, peeled and chopped
1 potato, peeled and diced
2 heaped tblsp butter
1 level tblsp flor
1 tsp curry powder
1.1 litres/2 pints beef stock
570ml-1.1 litres/ 1 - 2 pints water
150ml/1/4 pint single cream
salt & pepper
parsley

Method

1. Cook the onion, garlic, parsnip and potato gently in the butter, covered, for 10 minutes
2. Stir in the flour and curry powder
3. Cook for 2 minutes stirring occasionally
4. Pour in the stock gradually
5. Leave to cook until the parsnip is tender
6. Purée the mixture and dilute with water to taste
7. Add salt & pepper
8. Re-heat and add the cream

Serves : 6 - 8
Preparation time : 5 mins
Cooking time : 30 - 45 mins

Chickpea Soup with Fried Eggs

 Ingredients

225g/8 oz chickpeas
2 tblsp olive oil
1 onion, chopped finely
2 cloves garlic, chopped finely
1 tblsp mint leaves, finely chopped
700ml/1 1/4 pints chicken or beef stock
juice of 1/2 lemon
salt & pepper
6 eggs

Method

1. In a large saucepan cover the chickpeas with water, bring to the boil
2. Simmer gently for 1 hour until soft
3. Drain and conserve 275ml/1/2 pint of the chickpea water
4. Heat 2 tblsp of the olive oil and soften the onion and garlic
5. Transfer to a blender, add the mint leaves and 150ml/1/4 pint of the chicken/beef stock, purée
6. Add the chickpeas and the chickpea water, purée
7. Return to a large saucepan, add the rest of the stock and simmer for 5 mins, stirring occasionally
8. Season with salt & pepper and lemon juice
9. Fry the eggs
10. Slip a fried egg into each serving of soup

Serves : 6
Preparation time : 5 mins
Cooking time : 1 1/2 hours

Sweetcorn, Potato and Cheddar Cheese Soup

 Ingredients

25g/1 oz butter
1 onion, finely chopped
1 large potato, peeled and chopped
25g/1 oz flour
splash of white wine
275 ml/1/2 pint milk
1 medium sized tin of sweetcorn, drained
75g/3 oz cheddar cheese, grated
few sage leaves, chopped or 1 tsp dried sage
400ml/3/4 pint double cream
chopped chives (optional)

Method

1. In a large saucepan melt the butter
2. Soften the onion and potato
3. Sift in the flour
4. Stir round the fat to take up the fat and make a smooth roux* with the wine
5. Stir in the milk, bring to the boil and turn down immediatley to simmer
6. Add the sweetcorn, cheese, sage and cream to the pan
7. Simmer and stir until the cheese is completely melted
8. Sprinkle with the chives

Serves : 6
Preparation time : 5 mins
Cooking time : 20 mins

* Melted butter or fat combined with an equal amount of flour, used for thickening sauces, soups or gravies.

Broccoli and Cheese Soup

Ingredients

25g/1 oz butter
1 onion, chopped
1 spray of fresh taragon, finely chopped
2 large potatoes, peeled and grated (or finely chopped)
1.75 litres/1 1/2 pints vegetable stock
700g/1 1/2 lb broccoli, chopped
175g/6 oz cheddar cheese, grated
1 tblsp finely chopped parsley (optional)
salt & pepper

Method

1. Melt the butter and soften the onion
2. Add the taragon, potatoes and salt & pepper
3. Stir throughly and pour in sufficient stock to cover, bring to the boil
4. Cover and simmer for 10 mins
5. Meanwhile boil the broccoli with the rest of the stock
6. Liquidise the potato and broccoli together and return to a large saucepan
7. Stir in the grated cheese and parsley
8. Heat through without boiling

Serves : 6 - 8
Preparation time : 5 mins
Cooking time : 20 - 30 mins

Banana Curry Soup

Ingredients

25g/1 oz butter
1 onion, chopped
1/2 tsp curry powder
700 ml/1 1/2 pints chicken stock
350g/12 oz ripe bananas, peeled and chopped
2 tblsp lemon juice
150 ml/5 fl oz single cream
salt

Method

1. In a large saucepan melt the butter
2. Add the onion, cover and sweat for 5 mins
3. Stir in the curry powder and cook for a further 30 seconds
4. Add the stock, bananas, lemon juice and salt to taste
5. Bring to the boil, cover and simmer for 15 - 20 mins
6. Stir in the cream and serve piping hot

Serves : 6
Preparation time : 5 mins
Cooking time : 30 mins

Bacon and Bean Soup

 Ingredients

225g/8 oz haricot, pinto or butter beans
2 litres/3 1/2 pints water
100g/4 oz bacon, chopped roughly
1 Cos lettuce, shredded
2 egg yolks
150ml/1/4 pint sour cream
1 tblsp vinegar
salt & black pepper
small bunch of fresh dill (optional)

Method
1. In a large saucepan add the beans, bacon and water
2. Bring to the boil
3. Skim off any froth, leave to simmer for about 2 hours, until the beans are very soft
4.Mash the beans slightly
5. Stir in the lettuce and black pepper and cook for a further 5 -10 mins
6. Mix together the egg yolks, cream and vinegar and add to the soup
7. Add the dill, salt & pepper
8. Stir together over a low heat for 2 - 3 mins

Serves : 6
Preparation time : 5 mins
Cooking time : 2 1/2 hours

Christmas Biscuits with the Kiddie Winks

We were completely snowed in today so I decided to become a stepford wife for the day, a bit of cleaning and washing, Sunday dinner and even baked some christmas biscuits with the children. This recipe is so simple that even I couldn't mess it up, I admit openly I'm not the best baker in the world. Well in France with a patisserie on every corner why bother even trying!

Ingredients

For the biscuits

115g butter
50g caster sugar
170g plain flour
1 egg, beaten

For the icing

50g white chocolate
1 tblsp water
115g icing sugar
green food colouring
coloured sprinkles

Method

1. Preheat the oven to 150°C
2. In a large mixing bowl whisk the butter until soft
3. Add the sugar a little at a time, mix together until light and fluffy
4. Add the egg and fold in the flour a little at a time
5. Roll out the dough to roughly 2 cm thick
6. Cut out your chosen shapes
7. Cook in the oven for 25 - 30 mins
8. Once baked, leave to cool

Now you can make the icing

1. In a saucepan place the chocolate and water
2. Stir until the chocolate is melted
3. Bring to the boil and let boil for 2 mins
4. Sift the icing sugar and add to the chocolate
5. Mix together over a low heat until the icing sugar has dissolved
6. Add the food colouring, mix throughly
7. Cover the biscuits whilst the icing is still warm
8. Sprinkle over the sprinkles

Loving my Cup

I must admit the American's have got it right with their famous cup of this and cup of that recipes. It really does make life so much easier in the kitchen. You can buy them in most homeware shops for little over a £. You'll love not having to bring out the scales or being a bit buggered over a cake recipe if your scale has no battery left!

Hush Puppies

For us Brits hush puppies are shoes, but for our cousins over the pond they are a sort of cornmeal ball traditionally served with fish. Quite delicious and not at all leathery!

Ingredients

1 1/2 cups cornmeal

1 1/2 cups water

1/3 cup milk

1 tblsp olive oil

1/2 onion, grated

2 eggs

1 cup plain flour

3 tsp baking powder

1 tsp salt

1 tsp sugar

cooking oil (for frying)

Method

1.In a saucepan combine the cornmeal and water

2.Cook over a medium heat, stirring constantly until the batter becomes thick and begins to take the shape of a ball

3.Remove from the heat

4.Add the milk, oil and onion

5.In a large mixing bowl beat the eggs

6.Pour the batter into the eggs

7.In a separate bowl sift together the flour, baking powder, salt and sugar

8.Add the dry ingredients to the batter and mix well

9.In a deep frying pan heat the cooking oil until piping hot

10.Drop the batter by the teaspoonful into the oil

11.Fry for 5 mins or until golden brown

12.Drain on paper towls

Serves : 6

Preparation time : 5 - 10 mins

Cooking time : 20 - 30 mins

Potato Cakes

I had a little clear out in my pantry today and a sheet of A4 paper slid out of one of my recipe books. A recipe for potato cakes I must have scribbled down years ago. I love finding long forgotten recipes. They always make me feel cosy and nostalgic. These potato cakes are a great side dish, or make a big one and serve with a salad for the hungrier moments.

Ingredients

8 large potatoes, peeled and diced

110g butter

170g mayonnaise

1 egg, beaten

1 tsp onion seasoning or 1/2 onion chopped finely

1 tsp basil (optional)

salt & pepper

milk & butter

Method

1.Bring a large saucepan of water to the boil

2.Add the potatoes and boil until tender, then drain

3.Mash the potatoes adding a enough milk a little bit at a time to make a smooth paste

4.Add the butter and mayonnaise, blend together until the mixture is light and fluffy

5.Season with salt & pepper

6.Add the beaten egg and blend in the onion

7.Flatten the potato mix into 8 cakes (or one large one)

8.In a large frying pan melt enough butter to coat the bottom

9.Brown the cake/s evenly on both sides until golden

Serves : 8 or 4 if 2 each

Preparation time : 5 mins

Cooking time : 30 - 40 mins

Everything but the Kitchen Sink

The world never ceases to amaze me. I watched a programme the other day about the Giant Omlette Celebration that takes place every year in Louisiana. The history of the giant omelette dates back to Napolean who once order the small town of Bessieres to produce a giant omelette to feed his troops. The little French town upheld the tradition after the troops had departed, making a giant omelette every easter to feed the poor.

I'm not a big fan of omelettes, too eggy for my liking. But done properly and filled to burst with ingredients I can be pursuaded to eat a plateful or two. So this idea of throwing everything but the kitchen sink in greatly appealed to me.

Ingredients

6 eggs

6 tblsp milk

1/2 tsp salt

1/8 tsp pepper

100g cubed cooked ham

1 green bell pepper, chopped

100g chopped mushrooms

1 onion, chopped

2 slices crisp bacon, crumbled

200g grated Swiss cheese

3 tblsp butter

Method

1.In a mixing bowl beat together the eggs with the milk, salt and pepper until smooth and foamy

2.In a separate mixing bowl combine the ham, pepper, mushrooms, onion, bacon and cheese, mixing throughly

3.In a large frying pan melt the butter

4.Pour the egg mixture into the pan and reduce to a medium heat

5.As the eggs begin to set left the edges with a spatula and let the uncooked egg flow to the bottom of the pan

6.Spoon the ham mixture into the centre of the omelette

7.When the eggs are set but still moist, loosen the edges of the omelette and fold over

8.Slide the omelette onto a plate

Serves : 2

Preparation time : 5 mins

Cooking time : 10 - 15 mins

New England Clam Chowder

I was about 8 I think, and we were traveling down the east coast of America. We stopped for a few days in a little fishing town called Kennebunkport in New England. It was here that I tasted the most delicious Clam Chowder from the Clam Shack. The smell from the little caravan was so enticing that we found ourselves wandering over despite ourselves. Heaven in a polystyrene cup. I stumbled across this recipe a while ago and have been saving it for the cold winter's nights. I wasn't disappointed.

Ingredients

1/4 lb salt pork, chopped

1 onion, sliced thinly

1 cup diced celery

2 cups clams with liquid, chopped

1 cups diced potatoes

1 cup water

3 cups milk

salt & pepper

Method

1.In a large saucepan brown the salt pork

2.Drain all but 1 tblsp of fat

3.Add the onion and celery, sauté until tender

4.Add the clams and liquid, potatoes and water, bring to the boil

5.Simmer for 20 mins or until the potatoes are tender

6.In a saucepan scald the milk

7.Add the milk to the soup, season with salt & pepper

Serves : 6

Preparation time : 10 mins

Cooking time : 20 -30 mins

Sloppy Joes, really?

I have heard Americans order this countless times on TV shows but I must admit I've never really been sure what they were, until today. A French TV cook made them, not often that the French look to the anglophiles for inspiration but it certainly got my mouth watering, so I gave them a try. Not the easiest thing to eat, but oh so worth the mess!

Ingredients

1 tblsp olive oil

500g/1 lb minced beef

1 large onion, chopped

1 green bell pepper, chopped

2 tblsp mustard

1 tblsp brown sugar

5 tblsp ketchup

1/2 tsp salt

6 hamburger buns

Method

1.In a large frying pan heat the oil

2.Add the onion, pepper and beef

3.Stir until the beef browns

4.Drain off the excess fat

5.Add the ketchup, mustard, sugar and salt

6.Simmer for 20 -30 mins or until most of the moisture is absorbed

7.Spoon the mixture into the burger buns

Serves : 6 or 3 if 2 each

Preparation time : 5 mins

Cooking time : 20 - 30 mins

Snow Snow and more Snow

I'm currently snowed it. If you have been watching the international news you will have seen how the Paris region became totally paralysed by heavy snowfall within a couple of hours on Thursday afternoon. In my little hamlet in the Parisien countryside the roads are undrivable. So my making-do with what's left in the cupboard is being stretched to it's limits. However, a lonely tin of corned beef and a bag of potatoes came to my rescue yesterday evening, the great British favourite, so easy and oh so tasty

Corned Beef Hash

Ingredients

6 medium potatoes, peeled and cubed

1/4 cup/57g of butter

1 small onion, chopped

1 tin corned beef, chopped

1/4 tsp black pepper

Method

1.In a large saucepan cook the potatoes in boiling water until slightly soft but still firm

2.Drain and set aside

3.In a large frying pan melt the butter

4.Add the onion and sauté for 1-2 mins

5.Add the corned beef and potatoes, season with the black pepper

6.Cook until the bottom begins to brown, turn occasionally so not to burn

Serves : 6

Preparation time : 5 mins

Cooking time : 5 - 10 mins

Viva La Paella!

We all could do with a bit extra omega 3, especially with all the flu viruses and horrible chills going around. So why not have a paella night. I've fiddled the Spanish traditional recipe a tad to become accessible to the home kitchen as I'm sure not many of us have a kitchen big enough for that giant pan!

Ingredients

500g mixed seafood (squid, mussels, prawns etc)
2 large onions, chopped
4 cloves garlic, crushed
1 red pepper, chopped thinly
2 tsp thyme
2 tsp parsley
1 tsp cayenne pepper
1 tsp paprika
1 tsp cumin
2 tblsp olive oil
250 ml dry white wine
salt & pepper
1 fish/chicken stock cube
1 tblsp tomato purée
300g rice

Method

1. In a large saucepan cook the rice, with the stock cube, until the rice is still slightly firm
2. Drain and set aside
3. Meanwhile, in a large frying pan or wok heat the olive oil
4. When oil is piping hot add the onions, garlic and salt & pepper, stir constantly until the onions begin to soften
5. Add the pepper and seafood
6. Simmer gently for 3 - 5 mins
7. Add the white wine and herbs & spices
8. Simmer for a further 5 – 10 mins, until the sauce takes on an orangey red colour
9. Add the rice and mix well
10. Continue to simmer until the rice is cooked through

Preparation time : 5 mins
Cooking time : 30 – 40 mins
Serves : 4

The Christmas Cake

No Christmas would be complete without a good old fashioned Christmas Cake. Just look at what some people can do to make this otherwise humble fruit cake into masterpieces.

Bobbie from Clumsy Crafter



Now you give it a try. Here's are two recipes for a delicious Christmas cake, the decorating however is up to you!

Old Fashioned Boiled Christmas Cake

Ingredients

225g/8oz butter

225g/8oz sultanas

225g/8oz raisins

110g/4 oz currants

55g/2oz chopped mixed peel

55g/2oz glacé cherries, chopped

170g/6oz dried apricots, chopped

55g/2oz dried apples, chopped

110g/4oz dried dates, chopped

110g/4oz dried peaches, chopped

110g/4oz dried pears, chopped

225g/8oz soft dark brown sugar

grated zest and juice of 1 lemon

grated zest and juice of 1 orange

110ml/4 fl oz water

110ml/4 fl oz orange juice

110ml/4 fl oz brandy

1/2 tsp freashly grated butmeg

1 tsp ground cinnamon

1 tsp ground allspice

1/2 tsp ground ginger

1/4 tsp ground cardamon

1 tblsp black treacle

5 eggs, beaten

310g/11 oz plain flour

1 tsp baking powder

For the fruit topping (optional)

340g/12 oz apricot jam

340g/12 oz mixed dried fruit and nuts

Method

Part 1

1. Put the butter, sultanas, raisins, currants, mixed peel, cherries, apricots, apples, dates, peaches, sugar, lemon and orange zest and juice, water and orange juice into a large pan.

2. Bring slowly up to the boil.
3. Stir with a wooden spoon, cover with a lid and simmer for 10 mins

4. Remove from the heat and allow to cool slightly.

5. Add the brandy and spices and transfer to a large bowl.

6. When the mixture is completely cold, cover and place in a cool place (not the fridge) for 3 days, stirring daily.

Part 2

1. Preheat the oven to 170°C/325°F/gas mark 3.

2. Line the base and sides of a 25cm/10in round cake tin with a double thickness of greaseproof paper.

3. Stir the treacle into the boiled fruit mixture.

4. Beat in the eggs.

5. Sift together the flour and baking powder.

6. Stir into the cake mixture, which will be slightly sloppy.

7. Turn into the cake tin and bake in the preheated oven for about 4 1/2 hours, or until a skewer inserted into the centre of the cake comes out clean.

8. When completely cold, wrap up carefully in kitchen foil until ready to decorate.

NB normally a traditional Christmas cake should be prepared up to this point as early as October for it to mature properly, but it's not completely necessary, start a couple of weeks before the big day.

Part 3

Decorating the cake

1. Put the apricot jam into a saucepan with 1 tblsp water

2. Heat until boiling and then push through a sieve

3. Allow to cool slightly, then brush the top of the cake with the apricot glaze

4. Arrange the fruit and nuts all over the top of the cake

5. Using a pastry brush glaze with the apricot glaze

Preparation time : 4 days

Cooking time : 4 - 5 hours

Light Christmas Cake

Ingredients

110g/4 oz glacé cherries, chopped

55g/2 oz chopped mixed peel

450g/1 lb raisins

285g/10 oz sultanas

110g/4 oz currants

225g/8 oz butter

225g/8 oz soft dark brown sugar

5 eggs, beaten

285g/10 oz plain flour

2 tsps ground mixed spice

grated zest of 1/2 lemon

2 tblsp black treacle

200ml/7 fl oz beer or sweet sherry

110g/4 oz ground almonds

Method

1. Preheat the oven to 170°C/325°F/gas mark 3

2. Line the base and sides of a 22cm/9 in round cake tin with a double thickness of greaseproof paper

3. Mix all the fruit together (set aside)

4. Cream the butter until soft

5. Add the sugar and beat until light and fluffy

6. Add the eggs slowly, beating well after each addition (if the mixture curdles add 1 tsp of the flour)

7. Fold in the flour, mixed spice, lemon zest, black treacle and beer or sherry

8. Stir in the almonds and fruit

9. Place the mixture in the prepared tin and make a deep hollow in the middle

10. Bake in the preheated oven for 2 1/2 hours or until a skewer inserted into the centre emerges clean

11. Allow to cool on a wire rack

Preparation time : 30 mins

Cooking time : 2 - 3 hours

Five Gold Rings!

Oh yes, it's that time of year again. The only time of the year that gluttony isn't a sin. I shall be posting some fantabulous recipes to get you into the Christmas spirit and most importantly to warm up the tummy on these cold dark nights.