Page 12 - Fresh Magazine – A Christmas of Good Food Karma

ORANGE-GLAZED GINGER CAKE
SERVES 10
125g butter, softened
125g light muscovado sugar 125g golden syrup
125g black treacle
125g plain flour
125g wholemeal flour
2 teaspoons baking powder 2 teaspoons ground ginger / teaspoon ground cloves 1 egg, beaten
150ml milk
FOR THE ORANGE ICING 175g icing sugar
1 orange, juice only candied ginger, chopped, to
decorate
candied orange zest, chopped,
to decorate
1Preheat the oven to 160°C/gas mark 3. Generously grease a 24cm cake ring mould.
Place the butter, sugar,
golden syrup and black treacle in a pan and heat gently until the mixture has melted 3evenly. Set aside to cool slightly.
Sift the flours, baking
powder, ground ginger
and ground cloves into a large mixing bowl and mix gently to combine. Pour the cooled butter mixture into the flour. Add the beaten egg and milk and mix 4until well combined.
Pour the cake batter into the
prepared mould and bake in the oven for 35 to 40 minutes, until a skewer inserted into the cake comes out clean. Set aside to cool slightly in the tin, then
transfer the cake to a wire rack and set aside to cool completely.
5
the icing sugar into a bowl. Add about 2 tablespoons of orange juice and mix to a smooth paste. Add more orange juice, as necessary, until you get a smooth icing of the consistency you desire. Pour the icing over the cooled cake and spread it lightly, allowing it to ooze over the edges. Sprinkle over some chopped candied ginger and candied orange zest and let the icing set before serving.
Meanwhile, to make
the orange icing, sift
classic christmas
CHRISTMAS TRIFLE
SERVES 6
10 | FRESH WINTER 2015
/ vanilla pod
6 egg yolks
75g caster sugar 1 tablespoon
cornflour
TO DECORATE
250ml whipped cream 50g flaked almonds fresh strawberries grated chocolate
1Cut the trifle sponges into 3cm square pieces and layer 2them on the base of a trifle serving bowl.
Place the gelatine leaves in some cold water to soften for 36 to 8 minutes.
1 x 200g pack of trifle sponges 2 to 4 gelatine leaves
300g fresh or frozen
raspberries, strawberries or
blackberries
200g tinned black cherries 50g caster sugar
150ml water
100ml sherry
FOR THE CUSTARD 450ml milk 150ml cream
Place the berries and cherries in a saucepan and add the
sugar, water and sherry. Bring to the boil, then reduce 4the heat and simmer for 2 to 3 minutes.
Remove the saucepan from the heat and add the
gelatine, stirring gently to combine. Once the gelatine has dissolved, pour the fruit mixture over the sponge layer in 5the trifle dish. Let the fruit set for 1 hour.
Meanwhile, to make the custard, place the milk and
cream in a large saucepan. Split the vanilla pod in half lengthways and scrape the seeds and the pod into the pan,
6then bring to the boil.
In a separate bowl, whisk together the egg yolks, sugar and cornflour until light and creamy. Quickly pour the 7boiling milk mixture onto the eggs and combine well.
Return the custard mixture to the saucepan and cook for
about 2 minutes on a gentle heat, stirring continuously, until the custard coats the back of a wooden spoon. Do not allow the mixture to boil at this time. Remove from the heat 8and leave to cool.
Pour the custard over the fruit and sponge mixture and
allow to cool for a couple of hours or overnight. Cover with a disc of parchment paper or cling film to prevent a skin
9from forming on the custard.
Pipe some whipped cream on the top and sprinkle, if desired, with some flaked almonds and fresh
strawberries. Grate a little chocolate over the cream and almonds and serve.