Hit the sugartown this Christmas

Macerated fruit pudding with brandy sauce

For the fruit pudding
Ingredients:

• 6 eggs
• 225 gm flour
• 245 gm butter
• 200 gm sugar
• 45 gm fruit jam
• 150 gm rum soaked fruits
• 10 gm baking powder
• 150 cocoa powder
• 3 gm clove powder
• 3 gm cinnamon powder

Method:

• Beat the egg and sugar together mix it well.
• Melt butter and jam. Add in the egg mixture; mix flour, baking powder and cocoa powder.
• Add the soaked fruit and spice powder, mix it in the egg mixture.
• Put the mixture in a greased pudding moulds and bake it for 25 minutes at 160 °C.

For the brandy sauce
Ingredients:

• 50 gm butter
• 20 gm sugar
• 20 gm flour
• 60 ml brandy
• 3 ml vanilla essence

Method:

• Melt the butter in a saucepan. Add sugar and flour. Mix the brandy and vanilla essence in it.
• Your brandy sauce is ready.

Gingerbread Linzer Cookies

Ingredients:

• 1-cup all-purpose flour
• ¼ cup brown sugar
• 11/3 brown sugar
• 11/3 ginger powder
• 1/3 cinnamon powder
• ¼ baking soda
• ¼ ground cloves
• ¼ salt
• 1/8 finely ground black pepper
• 4 tbsp butter, cut into pieces
• 2 tsp milk

Method:

• Combine the flour, sugar, cinnamon, ginger, cloves, pepper, salt, and baking soda in a bowl.
• Scatter butter pieces over the flour mixture. Mix till it is resembles a sandy texture. Add milk and process until dough is evenly moistened and forms a soft mass.
• Divide the dough in half and roll into ¼ inch thickness between two large sheets of parchment paper. Place in refrigerator at least two hours.
• Preheat the oven to 180 ºC.
• Cut the rolled chilled dough with cookie cutters of the desired shape.
• Place this dough on baking sheets. Place each cookie at least 1-inch apart.
• Bake for about 12 to 15 minutes depending on the size of your cookies.
• Cool the cookies before taking them off the parchment paper.
• Decorate with royal icing, sprinkles or chocolate balls.

Chef Pankaj Bhadouria hosts a show on Living Foodz

Snow caped chocolate and ginger cookies zabaglione

Ingredients:

• 1 egg yolk
• 1/4 cup castor sugar
• 1/4 cup marsala wine
• 1 tsp cocoa
• Grated chocolate
• Whipped cream
• Ginger cookies

Method:

• Beat the egg yolk in double boiler, add sugar and mix it.
• Once the sugar melts, add cocoa and marsala in it.
• Mix it well with an electric wire whisk till it become thick and creamy. Add in the ginger biscuit chunks.
• Pour it in a glass and garnish it with grated chocolate and whipped cream.

Eggnog ice cream in tulip cookie cup

Ingredients
For the eggnog:

• 1-cup whip cream
• ½ cup condensed milk
• ½ cup dairy cream
• 2 eggyolks
• 5 gm cinnamon and clove powder
• Vanilla essence

For tulip cookie cups:

• 50 gm butter
• 50 gm honey
• 50 gm powder sugar
• 50 gm flour

Method
For the eggnog:

• Beat the egg yolk; add whip cream, condensed milk and dairy cream. Mix it well. Add the spice powder and vanilla essence, store it in freezer till it sets.

For the cookies:

• Mix the ingredients and make dough. Make a small ball make a flat cookie out of it. bake it on 140 °C. Once it is baked, remove it from the over, and shape it like tulips. Serve it with ice-cream with mint garnish.

Recipe credit: Harish Devadkar, Dishkiyaoon.