Christmas Pudding/Cake for Presents

maman

tiredanddesperate wrote: »

They sound great VA.

It might be that they will become family folklore as the worst puddings/christmas presents in history, only for the story to be paraded out each Christmas......
do you remember Notso's lead-weight/bone-dry/rock-hard/sickly-sweet puddings??? (delete as applicable)

:rotfl: :rotfl: :rotfl:

We were given a Dundee cake one Christmas and it was so dry/hard/heavy that we wrapped it in cling-film and used it as a door stop. Made a super conversation piece. It was a corporate gift from work so no one personally offended.

TheFlyingGerbil

tiredanddesperate wrote: »

They sound great VA.

I wasn't going to make puddings anyway - just for presents, but I might now do both because those mini puds sound lovely. I'm just worried about whether the puddings will turn out OK, because I won't be able to tell until after I've given them as presents, IYSWIM.

It might be that they will become family folklore as the worst puddings/christmas presents in history, only for the story to be paraded out each Christmas......
do you remember Notso's lead-weight/bone-dry/rock-hard/sickly-sweet puddings??? (delete as applicable)

:rotfl: :rotfl: :rotfl:

If someone made me something that turned out not that great, but was made with thought and effort it is still better than them buying someting that I don't want because they couldn't be bothered thinking about it a bit.

sandy2_2

Why do Xmas puddings need steaming twice, couldn't they have the first steaming then be reheated in the microwave

Swishy_bell

I have made christmas puddings for gifts for several years running now. I wrap them in festive teatowels in stead of wrapping paper for an extra little gift. I have always used delia's recipy but steam them in the slow cooker (cheaper and I dont have to stay in checking the pot for 8 hours!) Everyone has started asking me now if I am doing the same again as they were so nice!

Yes they can be heated up in the microwave, no need to steam twice, just might not be quite as moist.

I am also doing mini cristmas cakes but have found empty tuna cans better than baked bean tines, easy to get out and a nicer size.

Swishy_bell

Oh and I did delia's recipy for the cakes too, made mixture for an 8" cake made one 7" and two in tuna cans. the took a bit over an hour to cook at gas mark 3. Hope that helps!

squeekymoo

Swishy_bell wrote: »

I have made christmas puddings for gifts for several years running now. I wrap them in festive teatowels in stead of wrapping paper for an extra little gift. I have always used delia's recipy but steam them in the slow cooker (cheaper and I dont have to stay in checking the pot for 8 hours!) Everyone has started asking me now if I am doing the same again as they were so nice!

Yes they can be heated up in the microwave, no need to steam twice, just might not be quite as moist.

I am also doing mini cristmas cakes but have found empty tuna cans better than baked bean tines, easy to get out and a nicer size.

I always microwave my Xmas pudding but add a tablespoon or so of water directly onto the pudding and then nuke for a couple of minutes - they always come out moist - don't add too much water though - i have used this method with home made and bought puds

lostflowerfairy

This year as last Im out of time to make little cakes for relatives and friends on their own, but I shall repeat my sucessful last years gift. I bought a square christmas uniced cake from Asda, cut it into 4, marzipaned and iced it, and decorated it to suit the person it was for. They were highly appreciated as they are small and personal. They didnt take too long and I had great fun doing it. Actually the 4th one we kept as only one of my kids and me likes cake so it stopped me looking like a christmas pudding after Christmas too!!

watch_this_space

I have used a good old "Good Housekeeping" Xmas cake recipe for years to make 2 separate cakes. I usually make them mid October, feed with brandy, wrap in greaseproof paper then tinfoil and store in airtight container in a cool place, feeding with brandy occasionally (when/if I remember). I keep 1 for the family and cut the other into 2 or 4 to give as gifts. Trim the edges if necessary, marzipan and ice the top, wrap cake frill round sides.
Other possibilities...adapt dried fruit in recipe to suit your tastes, or what's in your cupboard. (This year there's prunes, apricots as well as all the usual fruits in mine!)
I've also used Delia's Irish Whiskey recipe - absolutely delicious, but more expensive than ordinary fruit cake.

full-time-mum

nuttyrockeress wrote: »

i am still thinking of making mini Christmas cakes with 200grm bean tins.

Does anyone have any idea how high I fill these too and how many it would make if i use Delia's recipie?

Rich fruit cakes don't really rise. If I was doing this then I think I would use 400g tins, fill them to the top and then cut in half to make two mini cakes. Otherwise, I would just fill to the top.

You are going to need to wrap them up well in brown paper, including standing them on several layers and placing a couple of layers over the top otherwise I think that they will dry out very quickly.

I'd be interested to hear how you get on.

angie_loves_veg

I copied and saved this two years ago from this very forum, I am only sorry that I have no idea who to attribute it to. Apologies:

Mini Christmas cakes

Very good for bazaars or presents for people who live alone and wouldn’t need a large cake. As it is basically a charity recipe there is no booze in order to keep the cost down.
Sorry - I have had these instructions for years and they are pre-metric.

For 8 cakes baked in baked bean tins 3” size, greased and lined.

6 oz butter
6 oz caster sugar
3 eggs
7 oz plain flour
1 tsp mixed spice
3 oz chopped glace cherries
1 oz chopped nuts
1 lb 2 oz mixed dried fruit

To decorate (I cannot remember if these amounts are per cake, or for the 8. I think it is probably per cake.)
2 oz marzipan
2 oz fondant icing
decorations – candles, small baubles and coloured sugar balls


Cream together butter and caster sugar until fluffy, beat in the eggs and then mix in the other ingredients. Stir well and divide between tins. Bake at 325F, 160C, Gas 3 for 1½ hours. Allow to cool completely.

Cover top of each cake with marzipan, then fondant icing.
Decorate as liked.
Wrap a strip of Christmas wrapping around the sides and tie with ribbon. In the picture that accompanied the instructions the top edge of the paper had been fringed which looks quite effective.