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Posts Tagged ‘mixed spice’

What you need:

6-8 large slices panettone cake
1 large egg
4tbsp /60ml single cream
2tbsp /30ml milk
2tsp / 10ml  mixed spice
1oz / 25g  butter
2tbsp /30ml  demerara sugar
A small dish of jam to serve.

What you do:

Using a small star-shaped cutter, stamp out 12 stars from the slices of panettone. Beat together the egg, cream, milk and 10ml (2tsp) mixed spice in a shallow dish.
Heat half the butter in a non-stick frying pan until foaming. Dip half the stars in the egg mixture and add to the pan.
Fry for 1-2 mins on each side until golden. Remove and keep warm. Fry the rest of the stars in the same way in the remaining butter.
Serve the stars sprinkled with the demerara sugar and the rest of the mixed spice, and with a spoonful of the the jam.

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What you need:

350 g  plain flour plus extra for rolling out
1 level  tsp bicarbonate of soda
2 level  tsp ground ginger
1 level tsp ground mixed spice
125 g  butter
175 g  light soft brown sugar
1 medium egg
4 tbsp  golden syrup
Ready to roll icing (white)
76 g  colour writing icing,

What you do:

Preheat the oven to 180C /350F / Gas 4.
Line two baking trays with baking paper. Sift the flour, bicarbonate of soda, ginger and cinnamon into a large bowl. Rub in the butter and then stir in the sugar.

Lightly beat the egg and golden syrup together. Add to the flour and mix to make a dough. Chill the dough for 15 minutes.
Roll the dough out on a lightly floured surface to a thickness of ½ cm thick. Cut shapes out with gingerbread cutters, remembering to take off a few limbs and head for added gore.

Place on a baking tray, leaving a gap between them in case they spread a little.
Bake for about 15 minutes. Leave on the tray for 10 minutes then move to a wire rack to finish cooling.
Decoration:
Use the red writing icing along the edges of the missing limbs and heads as blood.
For the skeletons and mummies – either pipe with white writing icing or roll out the ready to roll icing to 3mm thickness and cut shapes slightly smaller than the gingerbread. Lightly brush the gingerbread with boiled water and carefully place the icing on top. Using the black writing icing decorate as a skeleton or mummy!

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What you need:

4oz /100g butter, softened
2oz /50g  castor sugar
5oz / 150g sifted plain flour
½ tsp / 2.5ml ground mixed spice

What you do:

Preheat oven to 180°C  /350°F / gas mark 4

Place the softened butter in a bowl with the castor sugar and beat until pale and creamy. Stir in the sifted plain flour and ground mixed spice and mix to a stiff dough. Wrap in cling film and chill in the fridge for 30 mins.

Roll out the dough on a lightly floured surface and stamp out about  8 pumpkins & 10 bats, re-rolling the dough as necessary. Place on a large lightly greased baking sheet and bake for 12-14 mins until pale golden. Cool on a wire rack.

Decorate the cold cookies with thinly rolled-out coloured fondant and attach with a little glacé icing. Pipe faces and eyes with icing or cut out faces with the tip of a small knife.

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What you need:

250 g each of raisins, sultanas and currants
100 g candied orange, finely chopped
200 ml of brandy or rum
250 g butter, plus extra for greasing
275 g (1¼ cups) firmly packed brown sugar
1 orange and 1 lemon, finely grated rind only
4 eggs, lightly whisked
150 g (1 cup) plain flour
½ tsp each salt, mixed spice, nutmeg, ginger, cinnamon and bicarbonate of soda
60 g (½ cup) almond meal
140 g (2 cups) fresh breadcrumbs

What you do:

Combine dried fruit and candied orange in a bowl, scatter with rum or brandy, cover and stand overnight.
Using an electric mixer, beat together butter, sugar and rinds until pale and fluffy, then slowly beat in egg. Sieve together flour, salt, spices and bi-carb soda. Add to mixture in batches, alternating with soaked fruit mixture and almond meal. Stir through breadcrumbs.
Brush a 1.8 litre-capacity pudding bowl with butter, line the base with a circle of baking paper and dust with flour. Pour pudding mixture into bowl and top with another circle of baking paper. Cover with two layers of foil and tie with string.
Place pudding into a large saucepan with a wire rack or tea towel lining the base. Fill with enough water to come halfway up the side of the bowl. Cover and simmer for 6 hours, topping up water when necessary. Pudding may be made ahead and cooled in bowl. Reheat in a large saucepan of simmering water for 2½ hours. Serve with brown sugar custard.

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