Guards Pudding

Guard's Pudding

The recipe for Guard's Pudding was traditionally served to the officers and Guards on duty at St James Palace or Whitehall

Method

Serves 6

Prepare a 15cm (2pt)pudding dish. Grease and flour the surfaces.

Blend the margarine and sugar together until creamy.

Add the eggs, one at a time, and blend well.

Fold in the bicarb, breadcrumbs, oats, ginger and honey. Do not over mix.

125g Margarine
125g Brown Sugar
0.5 tsp Bicarbonate of Soda
60g Wholemeal Breadcrumbs
65g Oats
2 Eggs
1 tbsp Honey
18g Ginger

Additional Honey and Fresh Cream to Serve

Total Cost:  £1.34

Cost per Portion:  22p (Plus Garnish)

Place the mixture into the prepared pudding dish and cover with foil.

Place the pudding into a steamer and cook for 90 minutes.

When cooked, turn out the pudding and serve with a spoonful of honey and a pouring of fresh cream.

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Scrumptious Italian Christmas Pudding Cake

Italian Christmas Pudding Cake
Italian Christmas Pudding Cake

Italian Christmas Pudding cake

It just keeps getting better. This, trust me, is an indulgence you simply cannot do without. It bears absolutely no comparison to a Christmas Pudding but as an alternative, it wins hands down!! It is a delightful Italian Christmas dessert, light and fluffy and has the appearance of something aristocratic with all the scrumptious flavours of Christmas all rolled into one. Miss this and weep! Sheer Bliss!

Method

(To make this cake you need a 22-23cm Springform cake tin.)

Cut the panettone into 1cm slices and use a third of these to line the bottom of the tin, making sure there are no gaps. Drizzle 2 tbsp of the Kahlua over the panettone so as it becomes moist.

Whisk the eggs and sugar together until very frothy. Then slowly whisk in the mascarpone and double cream then slowly add the marsala. Carry on whisking until the mixture is thick and more firm.

Nigella Lawson
Truly one of the most influential charismatic cooks of our time.

Source:
Nigellissima

625g Panettone
6 x 15ml tbsp Kahlua Lq
2 Eggs
75g Caster Sugar
500g Mascarpone
250ml Double Cream
125ml Marsala or Sweet Sherry
75g Glace Cherries
125g Chocolate Chips
100g Pistachio Nuts
2 x 15ml tbsp Pomegranite Seeds

£14.15

£1  per portion: 

12 – 14 Slices

Remove a good cupful of the mixture and store in the fridge for later. Add the glace cherries to the mixture followed by 100g of the chocolate chips and 75g of the chopped pistachios and fold in.

Now use half this mixture and put on top of the tin lined with panettone.

Now use a further third of the panettone slices to cover the mixture you have just added and remember, no gaps. Drizzle with a further 2tbsp of liqueur.

Now place the remainder of the filling on top and cover with the remainder of the panettone slices. Use the final 2tbsp of liqueur on this final layer.

Cover the tin with clingfilm and press down on the cake to make sure all the layers are well seated.

This can then be stored in the refrigerator for a couple of days until needed.

Before you serve, remove from the springform tin, place on a presentation dish and add the cupful of filling you saved to the top surface, levelling as best you can.

Now scatter the remainder of the nuts, and chocolate chips over the top, adding the pomegranate seeds.

Enjoy!!

Christmas Rocky Road

Christmas Rocky Road

For all Chocoholics!! If it’s a little festive indulgence you’re looking for this year – this is the recipe for you. Ideal for those intimate parties and family get-togethers, this rich passionate finger-licking treat will please everyone. Packed with your favourite goodies – how can you go wrong​

Nigella Lawson
Truly one of the most influential charismatic cooks of our time.

Source:
Nigella Christmas

 

250g dark Chocolate
150g Milk Chocolate
175g Soft Butter
4 x 15ml Tablespoons of Golden Syrup
200g Amaretti Biscuits (Not the soft ones)
150g Shelled Brazil Nuts
150g Red Glace Cherries
125g Mini Marshmallows
1 x 15ml Tablespoon of Icing Sugar

£11.00

45p per portion

24 Bite Size Bars

Method

Chop up both types of chocolate small and put into a pan with the butter and syrup over a gentle heat.

Put the biscuits into a freezer bag and bash them to get various sized crumbs.

Put the brazil nuts into another bag and repeat the above action.

Take the pan off the heat and add the biscuits, nuts, place cherries and marshmallows making sure all the ingredients are coated with chocolate.

Tip into a foil tray (236mm x 296mm)smoothing the mixture as best you can. Refrigerate for at least 2 hours.

Remove the slab mixture from the refrigerator and place on a chopping board. Sift the icing sugar over the top.

Cut the chocolate slab 6 x 4 and place on a presentation dish.

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