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Christmas Blueberry Trifl±ðÌý

Ingredients Serves 6-8Ìý

6 eggs – separated

200g/7oz caster sugar

1 vanilla pod

350g/12oz mascarpone cheese

275ml/½ pt whipping cream – whipped

350g/12oz blueberries

1 dsp water

Juice of ½ lemon

1 sponge cake

150ml/¼ pt sherryÌý

Decoration

1 tbsp fresh blueberries

50g/2oz flaked almonds – toastedÌý

MethodÌý

Beat the egg yolks and 175g/6oz of the caster sugar in a heatproof bowl until pale and creamy.

Add the vanilla pod, slit down one side, and cook over a pan of simmering water for 5-6 minutes, until the mixture thickens slightly and loses its eggy flavour.The best way to test if the mixture is ready is to taste it.ÌýÌý

Remove from the heat, take out the vanilla a pod and allow to cool.Ìý When almost cool, add the mascarpone cheese and cream alternately, a little at a time, mixing thoroughly after each addition.Ìý

Place the blueberries in a saucepan with the water, remaining sugar and the lemon juice.Ìý Heat gently for 1-2 minutes until the sugar has dissolved, then leave to cool.Ìý

Cut the cake into slices about 2.5cm/1 inch thick and arrange half in the bottom of a large serving dish.Ìý Pour over half the sherry and spoon over half the poached blueberries and half the mascarpone custard. Repeat all the layers, including the sherry, but reserve a little of the blueberry mixture for the top.Ìý

Decorate the top layer of mascarpone cream with the remaining poached blueberries, fresh blueberries and almonds.Ìý Alternatively serve the trifle in individual bowls or glasses.Ìý

Ìý ÌýÌý

Brandy Sauce

This sauce is also very good over vanilla ice-creamÌý

IngredientsÌý Ìý Ìý Ìý Ìý Ìý Ìý Ìý Ìý

115g/4oz melted butter

115g/4oz soft brown sugar

1 egg – lightly whisked

140ml/¼ pt brandy

280ml/½ pt lightly whipped creamÌý

MethodÌý

Melt the butter in a saucepan, add the brown sugar and stir until dissolved, cooking for 3-4 minutes.ÌýÌý

Allow to cool slightly, then add the beaten egg and brandy.Ìý Mix well.Ìý (This mixture can be stored in a screw-top jar in the fridge).Ìý

To complete the sauce, reheat the brandy mixture and add the lightly whipped cream.Ìý Serve warm.

Brandy Soaked Plum puddingÌý

This is one of those wonderful recipes that has been handed down and handed on. It was originally my grandmother’s recipe and the one I use every year, with the homemade brandy sauce.

MakesÌý a 2 LB pudding or 2-3 smaller ones.Ìý

200g/ ½ LB butter

200g/ ½ LB soft brown sugar

3 eggs lightly whisked

150g/6oz Neill’s plain flour

1 tsp baking powder

150g/6oz white bread crumbs

100g/4oz ground almonds

200g/8oz raisins

50g/2oz apricots sliced

200g/8oz sultanas

100g/4oz glace cherries halved

1 grated apple

Rind of one orange

½ tsp each of mixed spice, cinnamon and cloves

4 tbsp brandy

Ìý

MethodÌý

Prepare the fruit.

Mix together in a large bowl the sultanas, raisins, glace cherries, sliced apricots, orange rind, spices and brandy. Mix well and leave if possible to steep for up to 24 hours.

Pudding mixture

Cream the butter and sugar together until light and fluffy and then alternatively add the egg, flour, breadcrumbs, ground almonds and baking powder in 2-3 additions.Ìý Mix well before adding the fruit mixture. This will take time to mix well, then transfer to lightly greased pudding basin. Fill to within ½ in of the top then cover with oiled greaseproof paper and tie securely with string.

Ìý

Cook either in a steamer or in a pan of boiling water for 3-4 hours ensuring the water does not boil dry during cooking. This can be made a month in advance, stored and reheated on Christmas morning by steaming for further hour before serving.

White Chocolate Cake with Poached Cranberries and Coulis in an Irish MistÌý

This tangy pudding is made with melted white chocolate to give it a smooth creamy texture.Ìý The lightly poached cranberries are seasonal and a hint of Irish Mist liqueur gives the dish an extra twist but is entirely optional.ÌýÌý

Ingredients (serves 8)Ìý

Base:

110g/4oz almond biscuits

25g/1oz butter

2 dsp honey

1lb. cream cheese

1 oz icing sugar

400g/14oz good quality white chocolate

6 egg yolks

25g/1oz icing sugar

Zest of 3 lemons

570ml/1pt Greek yoghurt and double cream mixed (or ½ single cream and ½ yoghurt)

25gm/1oz gelatine

2 dsp water

Poached Cranberries

1 tbsp water

25g/1oz sugar

225g/8oz cranberries

2 dsp Irish Mist – optional

Sprig of mint

2 dsp summer fruit coulisÌý

Method

Blitz the biscuits in a food processor or use a rolling pin to crush.Ìý Melt the butter in a pan over a low heat and add the honey.Ìý Warm through for 30seconds.Ìý Now add the biscuits and mix well. Continue to heat for a further 1-2 minutes.Ìý Line a tin with greaseproof paper and butter the sides.Ìý Transfer the mixture to the tin and press down well.Ìý

Beat the cheese with the icing sugar. Melt the chocolate in a bowl over a pan of hot water.Ìý Remove from heat. Put to one side to cool. Beat the eggs and sugar in a separate bowl over a pan of warm water. To the cheese mixture the lemon zest, and blended gelatine, the cooled chocolate, and cream to the egg yolks and sugar and mix well.Ìý Pour the whole mixture over the biscuit base and leave to set in the fridge for 1-2 hours.Ìý

Poached Cranberries

Lightly poach the cranberries with a little water and sugar. Pinch of cinnamon can be added. Leave to cool.Ìý Decorate the cooled, chilled cake with poached cranberries, fruit coulis and mint.