Christmas Fruit Cheese Pud With Sweet Chilli Sauce Recipes

LIGHT & FRUITY CHRISTMAS PUD

Steps:

• Put the dried fruits, dates, cranberries and ginger in a pan with the orange zest and juice, and the orange liqueur, then warm gently for 10 minutes, stirring occasionally until the juices are absorbed and the mixture looks sticky. Set aside to cool.
• Lightly grease a 1.3 litre/21⁄4 pint pudding basin, and line the base with a small disc of greaseproof paper. Beat the butter, sugar, eggs and flour together in a food mixer or large bowl until creamy, then stir in the cooled fruits, breadcrumbs, cinnamon and nuts.
• Spoon the mixture into the pudding basin, cover the bowl with greaseproof paper and foil, and tie on securely with string. Put a long strip of folded foil under the basin and bring it up round the sides so that you can use it as a handle to lift the pudding in and out. Put the basin in a large pan and pour a kettle of boiling water into the pan so it comes halfway up the bowl, then cover and steam for 3 hours, topping up with boiling water every now and then. Leave it to cool, then store in a cool place for up to 1 week or freeze for 1 month.
• The sauce can be made up to a day ahead. Melt the butter and sugar together in a frying pan. Tip in the pecans and cook, stirring, for a minute or two to toast them. Add the cranberries, orange juice and liqueur and continue to bubble until rich and syrupy. Cool, then tip into a bowl, cover and chill until ready to eat.
• To serve: Steam the pudding in a pan of boiling water for 1 hour, to warm it through.
• Put the pecan sauce in a pan, and gently warm through until melted and bubbling. Meanwhile, turn out the pudding. Peel the lining paper from the pudding and pile the nuts and cranberries from the sauce on top, and then generously spoon over the buttery sauce. Decorate with holly and dust lightly with icing sugar. Serve the pudding with the sauce and cream.

SWEET CHILLI SAUCE

Steps:

• Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
• Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.

CREAM CHEESE, HAVARTI, AND PARMESAN HERBED CHRISTMAS TREE

Steps:

• Mix cream cheese, Havarti cheese, Parmesan cheese, 2 tablespoons basil, lemon zest, and garlic together in a bowl. Transfer cream cheese mixture to a piece of plastic wrap. Roll the plastic wrap around cream cheese mixture forming a cone shape, resembling a tree.
• Stand the 'tree' upright and remove the plastic wrap. Cover the visible portion of the 'tree' with 1/4 cup basil and parsley.
• Gently wrap the 'tree' with a fresh sheet of plastic wrap and refrigerate until firm, about 2 hours.

CHEESE TWIST CHRISTMAS TREE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with a silicone liner (such as Silpat®).
• Roll pastry into a 14-inch square, sprinkling with flour if necessary.
• Cut from the bottom corners up to the center top to make a triangle. Place the triangle on a prepared baking sheet and place in the refrigerator.
• Overlap the long edges of the 2 remaining pieces of pastry by about ½ inch to form a second triangle. Roll to flatten slightly. Place on the second prepared baking sheet and chill until needed.
• Remove the first triangle from the refrigerator. Lift the silicone liner and pastry off the pan and onto the counter. Trim about 1 ½ inches off the bottom of the triangle and cut a 2-inch piece from that strip. Tuck that piece under the triangle to make a trunk.
• Spread all but 1 to 2 tablespoons pesto sauce over the entire triangle, leaving ¼ inch exposed at the edges. Grate most of the Parmigiano-Reggiano cheese over the pesto. Place the second pastry triangle over top; stretch and pull it to fit, and trim off any extra dough as needed. Lightly press the edges together to seal and pat over the whole surface of the dough.
• Use a pizza wheel to cut ¾-inch horizontal strips on one side of the tree going from the outside edge in to about ¼ to ½ inch from the center; leave the center part connected to form the trunk. As you move up the tree, it may be easier to place the pizza wheel at the trunk and cut out to the edge. Repeat on the other side, lining up the cuts with the first side.
• Lift up each strip and twist 3 to 4 times. As you get up to the shorter pieces near the top, twist as many times as you can, but don't worry if you can't twist the strips at the very top.
• Brush remaining pesto over the center of the tree and any other spots you feel need it. Transfer the silicone liner back onto a baking sheet. Grate remaining cheese over top.
• Bake in the center of the preheated oven until pastry is fully cooked and well browned, 30 to 35 minutes; do not undercook.
• Transfer to a wire rack and cool for 15 minutes before serving.

CHRISTMAS FRUIT & CHEESE PUD WITH SWEET CHILLI SAUCE

Steps:

• Crush pine nuts and mix with coconut. Toast lightly in pan and set aside.
• Cut mango flesh into fine pieces.
• Add mango, sultanas and cream cheese together and mix well.
• Roll cheeses mixture into a ball shape, and roll in crushed nuts mix.
• Wrap in Glad Wrap and refrigerate until ready to use.
• Just prior to serving pour sweet chili sauce over top and let drizzle down sides.
• Put sprig of mint on top.
• Serve with crusty bread or savoury biscuits.