Christmas sweets, puddings and cake from Miele

 Classic christmas cake

Classic christmas cake

A rich fruit cake full of nostalgia-invoking festive spices, balanced with zesty fruits

A Christmas classic, this indulgent cake can be baked up to three months in advance, and then fed at intervals with brandy or sherry to create a deliciously moist treat.

Ingredients

230g sultanas
230g raisins
170g currants
100g glace cherries, rinsed and quartered
100g dried apricots, quartered
50g mixed candied peel, finely chopped
6 tbsp brandy 
250g plain flour
½ tsp mixed spice
½ tsp cinnamon
¼ tsp freshly grated nutmeg
50g flaked almonds, roughly chopped
1 orange, zest only
½ lemon, zest only
250g butter, softened
250g dark brown sugar
4 large eggs
2 tbsp black treacle

Instructions

  1. Place all the fruits in a large bowl and pour over the brandy. Stir well and leave to soak for several hours or overnight. Grease and double line with greaseproof paper a 20cm round or square cake tin. Also, tie a double band of brown paper round the outside of the tin.
  2. Select the Conventional function and preheat the oven to 140ºC. Alternatively, use the Automatic programme for Rich Fruit Cake and follow the instructions in the oven display.
  3. Sieve the flour and spices into a large bowl and stir in the almonds, orange and lemon rind. Cream the softened butter and dark brown sugar until light and fluffy. Beat in the eggs, one at a time followed by the treacle.
  4. Gradually fold in the flour, spices, almonds and rinds. Fold in the soaked fruit. Mix well to combine and distribute the fruit throughout the mixture. Spoon the mixture into the prepared tin and smooth off the surface with the back of a spoon. Cover the top of the cake loosely with a double circle of greaseproof paper.
  5. Place in the oven using the wire rack on shelf 2. Time the cake for 1 hour then reduce the oven temperature to 120ºC and continue to bake for a further 3 hours or until the cake feels firm to the touch and a skewer inserted in the centre come out clean.
  6. Allow the cake to cool in the tin then remove when cold. If desired, the cake can be re-wrapped in greaseproof paper and foil then stored in a cool dark place for up to three months, feeding at intervals with more brandy or sherry.
 Christmas pudding

Christmas pudding

Ingredients

170g plain flour
¾ tsp mixed spice
115g fine bread crumbs
115g dark brown sugar
115g vegetable suet
30g whole almonds
115g raisins
115g currants
115g sultanas
55g cherries
55g peel
1 small apple, peeled and grated
Zest of 1 lemon
Zest of 1 small orange and juice of half
2 eggs, lightly beaten
1tbls black treacle
2tbls brandy
75 ml stout

A 1.2ltr/2pint pudding basin



Method

1. Sift the flour and mixed spice into a large bowl.  Stir in the breadcrumbs, suet, sugar and nuts.  Add the fruits and citrus zest, make a well in the centre and pour in the orange juice, brandy, beaten eggs and treacle. Combine thoroughly.  Gradually add the stout, mixing until a smooth dropping consistency is obtained.  Cover the bowl and leave to stand overnight.

2. The following day, lightly butter a 1.2 litre/2 pint pudding basin and fill with the mixture, packing it down firmly.  Cover the basin with greaseproof paper and foil and cook at 100ºC for 6 hours in the Miele steam oven. Alternatively, select the Automatic programme for Christmas Pudding and follow the instructions in the display

3. Re-cover the basin with fresh greaseproof paper and foil. Store in a dry, cool, dark place until required. Reheat at 100ºC for 1 hour 45 minutes before serving.

Serves 8 – 12

 Black Forest Gateau Roulade

Black Forest Gateau Roulade

Ingredients

 6 eggs, separated
175g caster sugar plus a little for sprinkling
1 tspn vanilla extract
50g cocoa powder, sieved

For the filling

175g cherries, stone removed and quartered
¼ tsp arrowroot
2tbspns cherry brandy
200ml whipping cream
½ tbspn icing sugar
¼ tspn vanilla bean paste or extract
3-4 heaped tbspns good quality cherry jam
 
33cm x 23cm Swiss roll tin, lined with non-stick baking paper



Method

1. Preheat the Miele combination steam oven on Fan plus 160°C. Using an electric hand mixer, whisk the egg yolks, caster sugar and vanilla extract together until very thick and creamy. Fold in the cocoa powder.

2. In a separate large bowl, whisk the egg whites until stiff and standing in peaks. Stir a large spoonful of egg white into the chocolate mixture to loosen it down then gently fold in the remainder of the egg whites, taking care not to lose volume.

3. Transfer the chocolate mixture to the tin and spread evenly. Place in the combination steam oven on the Universal tray, shelf 1 and bake on combination mode;
Fan Plus 160°C, 50% moisture for 20 minutes
 

4. Meanwhile, place a large sheet of baking paper on to the work surface and sprinkle with caster sugar. As soon as it comes out of the oven, invert the cooked sponge on to the baking paper, cover with a tea towel and leave to cool.


5. For the filling, place the cherries, arrowroot and cherry brandy into a DGG2 shallow, solid steam container. Stir well. Steam at 100°C for 3 minutes. Once cooked remove from the steam oven and allow to cool.

6. Whip the whipping cream along with the vanilla paste and icing sugar until soft peaks.

7. When the roulade is cool, remove the baking paper. Heat the jam until warm in a small saucepan. Spread over the roulade and sprinkle with the cooked cherries and any juices. Evenly spread the whipped cream over the roulade leaving a 1 cm border round the edge to allow the cream to spread whilst rolling. Roll up the roulade from one of the shorter sides.

8. Once rolled, transfer to a serving plate and keep refrigerated until ready to serve.

 Serves 8

 Chocolate Marmalade Trifle

Chocolate Marmalade Trifle

Ingredients


For the sponge

6 eggs, separated
175g caster sugar plus a little for sprinkling
1 tspn vanilla extract
50g cocoa powder, sieved


For the sponge filling

2 tbspns marmalade
4 tbspns of juice from mandarins
2 tbspns Cointreau


For the mandarins

600g peeled mandarins
3 tbspns Cointreau
1tspn caster sugar
4 tbspns fine cut marmalade
1 tspn arrowroot
4 tbspns orange juice


For the Crème Anglaise

300ml double cream
200ml milk
1 tspn vanilla paste
6 large egg yolks
75g caster sugar
1 tbspn corn flour


For the cream

300ml double cream
1 tspn vanilla paste
2 tbspns icing sugar

 A 33cm x 23cm Swiss roll tin, lined with non-stick baking paper



Method

1. Preheat the Miele combination steam oven on Fan plus 160°C. Using an electric hand mixer, whisk the egg yolks, caster sugar and vanilla extract together until very thick and creamy. Fold in the cocoa powder.

2. In a separate large bowl, whisk the egg whites until stiff and standing in peaks. Stir a large spoonful of egg white into the chocolate mixture to loosen it down, then gently fold in the remainder of the egg whites, taking care not to lose volume.

3. Transfer the chocolate mixture to the prepared tin and spread evenly. Place in the combination steam ovenon the Universal tray, shelf 1 and bake on combination mode;
Fan plus 160°C, 50% moisture for 20 minutes

4. Meanwhile, place a large sheet of baking paper on to the work surface and sprinkle with caster sugar. As soon as it comes out of the oven, invert the cooked sponge on to the baking paper, cover with a tea towel and leave to cool.

5. For the glazed mandarins, mix all the ingredients, apart from the mandarins, together in a DGG2 shallow solid steam container until well combined. Stir in the peeled mandarins and steam at 100°C for 5 minutes, stir and return to the steam oven for a further 2 minutes. Strain off the juice and allow the mandarins and juice to cool separately.

6. For the crème Anglaise, heat the double cream, milk and vanilla paste in a saucepan until luke-warm.

7. Put the egg yolks, with two tablespoons of water, into a heatproof bowl and whisk together over a pan of simmering water until pale in colour and foamy.

8. Gradually whisk in the cream mixture and continue whisking to keep a light fluffy texture. Cover with greaseproof paper and allow to cool.

9. When the sponge has completely cooled, mix together the marmalade, 4 tbspns of the mandarin juice and the Cointreau. Spread this over the chocolate sponge and roll up from the shortest end.

10. To assemble the trifle, slice the chocolate sponge roll and place in the bottom of the trifle dish.

11. Cover the sponge with the glazed mandarins and any remaining mandarin juice. Top with the Crème Anglaise and then pipe on the whipped cream. Sprinkle with chocolate and chill until ready to serve.

Serves 8 - 10