Brandy Snaps

Image courtesy of kinbaskitchen.com

This recipe for brandy snaps is a simple one. I've seen some complex ones in my time and often wonder why so much effort and complexity is applied to something so simple - they always taste the same. Granted some have a netter depth of flavour, but in the long run i dont think it matters an awful lot to the home cook. Even professionally, little things like brandy snaps are a "job on the side".

Surprisingly theres no brandy. Theres no means to say you cant add a tabslepoon or two to the mix, just be mindful of the wetness of it when using it. If you want the curled professional "tuile" appearance of these brandy snaps, by all means use a stencil for the paste. If you prefer the more rustic approach, by all means folow the directions below.

Be sure to treat yourself to a brandy whilst making these. It is after all a festive treat.

Ingredients (makes a very generous batch)

250g of Soft butter
250g of Golden syrup or Glucose
250g of Flour
250g of Sugar
Pinch of ground ginger

Melt together the butter, golden syrup and sugar
Blend in the flour bit by bit and ginger

Place a tablespoon full on a silicone mat and bake at 190 C for 4 to 5 minutes until golden brown. While still warm allow to cool further curled on a rolling pin for a tuile finish. Otherwise just leave flat. Its up to you. If youw ant to go the whole hog, while almost cool but still malleable, by all means roll and mould around a wooden spoon. For top notch presentation on service pipe cinnamon & honey creme fraiche or chantillly cream into them. Oh, and have a glass of brandy also. It would be rude not to.

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Xmas Pudding

Image provided courtesy of 99holidays.com

I have used this xmas pudding recipe several times, and although it may seem extensive and elaborate, every ingredient here has its place in the recipe. It works really well, and provided you make them well enough in advance the flavour will mature just how you need it to.

I apreciate it takes a while to make. but thats the general rule with xmas pudding. The longer it takes... the more flavour and enjoyment youll get out of it.

Ingredients:
Makes two medium puddings

225g of pitted and chopped prunes
225g of raisins
225g of sultanas
225g of dried apricots, chopped
110g of fresh whole-meal breadcrumb
1 medium Bramley apple peeled, cored and grated
1 orange juiced and zested
1 teaspoon of ground cinnamon
1 teaspoon of nutmeg
1 teaspoon of mace
½ teaspoon of ground cloves
1 teaspoon of allspice
½ teaspoon of ground cardamom (shells discarded)
3 tablespoon of Walnut oil
4 tablespoon of apple juice
2 tablespoon of clear honey
4 eggs beaten
75ml of Brandy
75ml of whisky
150ml of  sherry
100g of marmalade

Preparation:

Put all the dried fruit with the whisky and marinade for 24 hours

Add to this the bread crumbs, nut oil, apple, orange juice and its zest and all the spices in a large bowl and mix thoroughly

Put apple juice, honey, eggs, brandy, sherry and marmalade into a blender and blitz till smooth liquid

Mix with the dry ingredients

Leave for 24 hours , cover in a cool place

Grease two 500ml pudding basin and a disc of grease proof paper on the base of the basins

Divide the mix between the two

Cover the top with grease proof top with a pleat to allow for expansion, tie off and cover with tin foil

Put in a sauce pan or steamer and cook for 5 hours check water levels regularly.

Allow to cool and leave in a cool dry place to mature. You can eat them right away, but best left for a month or two to mature to enjoy properly.

Upon service douse with whisky or brandy and ignite until flames have dispersed. Serve with brandy sauce or similar.

Everlasting syllabub

3 Lemons zested and juiced

100g of caster sugar

300ml of medium dry sherry

Two sprig of rosemary

600ml of double cream

The day before the syllabub is needed: In a bowl put in sherry, juice of the lemons the lemon rind, caster sugar and rosemary Cover and leave overnight to let the flavours develop

Next day strain the liquor On a machine start to beat the cream and gradually add the sherry/lemon liquor until the cream holds its own shape Do not over beat or it will curdle.

Serve into glasses with almond biscuits or on a Pavlova base with lemon curd.