Christmas Desserts, Christmas sweets, Christmas pudding, christmas Recipes Christmas Desserts Recipes
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Traditional christmas pudding, Traditional pudding...
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Free Christmas Desserts Recipes

Low-Carb Rum Balls
Traditional Christmas Cake
Traditional Christmas Pudding
White Christmas




LOW-CARB RUM BALLS

Low-Carb Rum Balls

Low Carb Chocolate Rum Balls Ingredients:

1 cup almond flour
1/2 cup cocoa powder
2 tablespoons butter, room temperature
2 tablespoons powdered erythritol (a sugar alcohol)
1/2 teaspoon vanilla
2 tablespoons rum
1/2 cup Splenda granular

Low Carb Chocolate Rum Balls Method:

Mix all dry ingredients together in bowl. Add vanilla and liquor. If the artifical sweetener is liquid and concentrated, add it to the liquor. Add the liquid slowly and mix until it all comes together. Roll into 1 inch size balls.

The flavors will mellow over the next few days. Store in refrigerator or cool place. Carbs will depend on the serving size. 17 rum balls will get you exactly 1 gram of effective carbohydrate per ball.



TRADITIONAL CHRISTMAS CAKE

Traditional Christmas Cake

Traditional Christmas Cake Ingredients:

For the cake:
500g sultanas
255g raisins
200g glacé cherries, halved
110g currants
110g cut mixed peel
110g dried figs, roughly chopped
110g dried apricots, roughly chopped
110g pitted prunes, roughly chopped
200g macadamia nuts, roughly chopped
150ml brandy
1 small orange, grated zest and juice
255g unsalted butter, room temperature
200g dark muscovado sugar
5 medium eggs
300g plain flour

For the decoration:
3 Tablespoons of apricot jam
500g white marzipan
140g ready-to-roll white icing
packet royal icing mix
silver balls, to decorate
icing sugar to dust

Traditional Christmas Cake Method:

1. Put the sultanas, raisins, glacé cherries, currants, peel, figs, apricots and prunes in a large bowl and pour over the brandy and the orange zest and juice from the orange. Mix together well and cover then leave to stand overnight.

2. Line the base of a 23cm or 9inch cake tin with a double thickness of parchment paper or greaseproof paper. Now line the sides of the tin with a double thickness of the paper, so that it comes 4-5cm above the edge of the tin. Wrap a sheet of folded newspaper around the outside of the tin and secure with string. Stand the prepared tin on a folded sheet of newspaper on a baking sheet. Preheat the oven to 150 degrees Celcius or 300 degrees Faranheight.

3. In a large bowl, beat the butter and sugar together until pale and fluffy. Gradually beat in the eggs, adding a little of the flour if the mixture starts to curdle. Add the fruit, its soaking liquid and the nuts and mix well. Stir in the flour, taking care not to over mix it. Spoon the mixture into the prepared tin and level the surface with the back of a spoon. Bake for 3-4 hours or until a skewer inserted into the centre comes out clean. If the top of the cake starts to get too brown, cover with a sheet of baking parchment or greaseproof paper.

4. When the cake is cooked, remove it from the oven and leave to cool completely in the tin. Store the cake in an airtight tin, wrapped in greaseproof paper and foil for between two and three months. Feed the cake with brandy every 2-3 weeks until you are ready to decorate it.

5. Pass the jam through a sieve and warm it in a pan with 1 Tablespoon of water. Invert the cake onto a serving plate or board. Use a little of the marzipan to fill any gaps between the cake and the plate. Brush the jam all over the cake. Roll out the remaining marzipan and lift carefully onto the cake, easing it around the sides. Trim off any excess with a sharp knife.

6. Roll out the ready-to-roll icing to a 0.5cm thickness and cut out as many star shapes as you can, re-rolling the trimmings. Set aside on parchment paper to harden. Meanwhile, make up the royal icing according to the instructions on the packet. Spread the icing over the cake to cover it, then roughly peak it using a spatula. Arrange the stars on top and scatter over the silver balls. Leave the icing to harden, then dust the cake with icing sugar.







TRADITIONAL CHRISTMAS PUDDING

Traditional Christmas Pudding

Traditional Christmas Pudding Ingredients:

1/2 pound plain flour
1/2 pound breadcrumbs
1 pound butter, room temperature
1 pound brown sugar
1/2 cup brandy
1 pound currants
1/2 pound raisins
1 pound sultanas
1/4 pound chopped blanched almonds
1/2 pound citron peel
1/2 teaspoon mixed spice
1/2 teaspoon baking soda
9 eggs
1 pinch salt

Traditional Christmas Pudding Method:

1. Cream the butter and the sugar together. Add the eggs, and beat well, then add the brandy. Stir in all fruit and chopped blanched almonds. Add breadcrumbs, flour, soda, and spices.

2. Bake in greased pudding basin, leaving sufficient room for rising. (The pudding can also be poured onto a piece of calico and tied securely with string.) Steam for 6 hours.

3. This pudding is best made ahead of time. Even two or three months beforehand if you wish.

4. This recipe makes two very large puddings. It is best divided into 3 portions. A half quantity takes 3 1/2 hours to cook. For heating pudding when required, boil slowly for 2-3 hours.

Servings is 16 .



WHITE CHRISTMAS

White Christmas

White Christmas Ingredients:

3 cups Rice Krispies or rice bubbles for you are Australian
1 cup desiccated coconut
3/4 cup powdered milk
1/2 cup powdered sugar
60 g mixed candied fruit, chopped
60 g red and green candied cherries, chopped
1/4 cup raisins
125 g white vegetable shortening (Chopha or Crisco)
125 g white chocolate chips

White Christmas Method:

Brush a 9 x 13" pan with oil. Line base and sides with paper. Combine Rice Krispies, coconut, powdered milk, powdered sugar, and all fruit in a large bowl. Chop up the shortening, place with the chocolate in the top of a double boiler over simmering water. Stir until mixture is melted and smooth. Combine chocolate and Rice Krispie mixture. Press into the prepared pan and refrigerate until set. Remove from the pan, allow to stand for 10 minutes. Cut into squares with a sharp knife.

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