Christmas baking

Since I’m not working right now, I haven’t been part of the Christmas traditions that usually happen at a workplace, like decorating the office, having an end-of-year party, giving Secret Santa gifts, and so on. And Christmas is normally low-key for us at home, but this year I am feeling a little bit excited about it. Perhaps it is the prospect of the Christmas-themed events during our stay at Moore Park Beach. I think it will be fun!

I may even do some Christmas baking when I get back from our holiday. Here are some yummy ideas:

50 g dried and unsweetened cranberry
50 g currants
190 g prunes, diced
50 g mixed citrus peel
0.5 lemon, zest and juice
130 g wholemeal plain flour
30 g almonds, chopped
30 g Brazil nuts, roughly chopped
1 tsp ground cinnamon
1 tsp ground nutmeg
200 g zucchini, grated
80 g butter, melted
2 large free range eggs, whisked
1 tsp mixed spice

Mix everything together except the butter and eggs.
Once the flour and spices coat all the fruit and zucchini, add the eggs – mix well. Then add the butter – mix well.
Pour mix into a well oiled or buttered bowl that is safe to steam (this could be a metal bowl or ceramic pudding dish with a lip) and will fit in a large pot.
Cover the pudding directly with two pieces of baking paper, cut into circles to cover the top, so it’s nice and neat. Then cover the dish with foil – making sure it’s quite tight around the edges. You may need to use some kitchen string around the outside.
Place the pudding dish in a large pot of boiling water – the water should be about halfway up the pudding dish.
Steam for 2 hours, or until a skewer comes out clean. During cooking, keep topping up with boiling water so it stays at the halfway point. Adjust the heat as needed to ensure the water is continuously simmering.
Remove bowl from the pot and allow to cool before sliding a knife/spatula down the side and turning out to serve. Alternatively, cover the pudding dish in cling film and store in the fridge for a few days before serving.
To reheat: place in the microwave on high for 2-3 minutes, or put back into the pudding bowl and steam again for 20-30 minutes.
Serve with a dollop of thickened cream.

Cookie jar photo by Anna Peipina on Unsplash