Dairy Free Baked Orange and Almond Pudding Cake

So here's my other alternative Christmas pudding recipe. This one is dairy free too which is somewhat of a bonus and as with it's companion recipe (see here for that one) it can be created as required in a relatively short space of time. You could try clementines if you wanted to be really festive, however I find them rather a pain to zest. So first time around stick with oranges, then you'll have the excuse to make another to compare. Not that one ever needs an excuse! ;-)

Prep time: 15 Mins

Baking time: 60 Mins

1 Orange

4 Medium Eggs

125g Golden Caster Sugar

100g Ground Almonds

75g Plain Flour

1/2tsp Baking Powder

1-2tbsp Golden or Maple Syrup

I'm going to plagiarise myself here and reuse the beginning of my last recipe!

Preheat the oven to 180C/350F/Gas 4, grease a pudding tin (the one I use is around 16cm in diameter) and line the base with a little round disc of baking paper. Doing this makes it much easier to release the baked pudding from the tin later.

Zest the orange into a large mixing bowl then add the eggs and sugar. Whisk briskly, then add the ground almonds, flour and baking powder. Whisk to a smooth batter.

From the fattest part of the orange slice off three slices, each no thicker than a one pound coin. Place one onto the base of the tin, then cut the other two in half an arrange around the side of the base slice. Squeeze a tablespoon of juice from one of the orange ends and add to your cake batter. Whisk through gently to combine, then pour over the orange slices into the tin.

Bake in the centre of the oven for around 60 mins, until a metal skewer comes out cleanly from the middle of the cake. When you are happy the cake is baked remove from oven and leave to cool in the tin for 20 mins.

If your cake has risen to a dome on the top/bottom then carefully slice the dome off with a sharp knife, so you have a flat base. Ooooh and there's a chef's treat for yourself! Run a flat bladed knife around the side of the cake and turn onto your serving place. Drizzle with golden or maple syrup and you are ready to serve. I actually prefer ice cream with this one, but the choice is yours. Merry Christmas. X

Baked Apple Pudding

I LOVE Christmas pudding, but if it's not your cup of leaf tea then how about this cheeky pudding as an alternative? Sitting somewhere between an apple cake and treacle sponge it is beautiful both hot and cold and works so very well with all the familiar accompaniments. It's also very simple to prepare and can be made ready for the table in just over an hour. So if you're looking for a crowd pleasing recipe that's just a little different than the usual festive fayre, then why not have a little go at this one. 

Prep time: 20 Mins
Baking time: 50-55 Mins
125g Unsalted Butter (Softened)
125g Light Muscovado Sugar
2 Large Eggs
125g Plain Flour
1/2tsp Baking Powder
1/2tsp Ground Cinnamon (Or more if you like it spicy)
125g Fat Raisins
1 Large Apple (Peeled)
2-3tbsp Golden Syrup

Preheat the oven to 180C/350F/Gas 4, grease a pudding tin (the one I use is around 16cm in diameter) and line the base with a little round disc of baking paper. Doing this makes it much easier to release the baked pudding from the tin later.

In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time. Sift in the flour, baking powder and cinnamon, then mix to a smooth and consistent batter. Fold through the big fat raisins, then chop around 3/4 of the large apple into small cubes and again fold through. That's the pudding mixture made. So easy!

Drizzle the golden syrup into the base of the tin until covered, then thinly slice the remaining 1/4 of apple. Arrange in a pretty pattern on top of the syrup then cover with the pudding batter. Level the surface, then bake in the centre of the oven for around 50-55 minutes, until a metal skewer comes out clean when inserted into the middle of the pudding. When you are happy the pudding is baked remove from the oven and leave in the tin for 10 minutes.

Run a flat bladed knife around the edge of the pudding, then turn out onto a heat-proof plate or dish. Drizzle with the remaining syrup and your work is done. :-)

Mincemeat and Marzipan Strudel

Who wants a fancy Christmas recipe, that is deceptively easy to make AND impressive to serve AND a clever twist on a festive favourite? This strudel is an magnificent beast to present to your loved ones and inside lurks a wonderful mixture of flavours and textures. I'll let you decide whether to serve with cream, custard or brandy sauce. ;-)

Prep time: 30 Mins
Baking time: 45 Mins
12 Sheets of Filo Pastry
75g Unsalted Butter (Melted)
6 Hard Amaretti Biscuits (Crushed)
600g Mature Mincemeat
1 Large Apple
50g Flaked Almonds
150g Marzipan
A sprinkling of Light Brown Sugar

Let us begin. Preheat the oven to 180C/350F/Gas 4. Take a clean, dry tea towel and lay out on your kitchen surface. Lay out 6 sheets of filo, overlapping in a large rectangle on top, then brush all over with melted butter. Scatter over the crush biscuits and repeat for the rest of the filo. Brush again with butter. Spread a layer of mincemeat over the surface of the filo (leaving a gap around the edge), then grate the apple evenly over. I don't even bother peeling it! Scatter with 40g of the flaked almonds, then roll the marzipan into a cylinder shape and place against one of the shorter edges. Roll the filo tightly over the marzipan then continue rolling up into a fat sausage, lifting the tea towel as you go (to help you roll). 

Carefully transfer to a baking tray and brush with the remaining butter. Pinch each end together tightly to secure and sprinkle with brown sugar. Scatter over the last few almonds for decoration then bake in the centre of the oven for around 40-45 minutes. 

Once golden brown the strudel is ready, so remove from the oven and leave to cool for 20-30 minutes. Serve warm with whatever you fancy!