Conversions and stuff

1 cup of:
rice = 228g
mashed banana = 260g
dry breadcrumbs = 115g
fresh breadcrumbs = 60g
firmly packed brown sugar = 226g
butter = 238g
caster sugar = 225g
grated cheddar cheese = 100g
cocoa powder = 112g
dessicated coconut = 80g
cornflour = 150g
deseeded dried dates = 170g
flour = 150g
jam = 340g
marshmallows = 96g
grated parmesan = 88g
frozen peas = 128g
raisins = 180g
frozen rasberries = 130g
rolled oats = 92g
sour cream = 250g
sugar = 220g
caster sugar = 225g
icing sugar = 140g
greek yoghurt = 270g

1 oz = 28.4 grams

Date loaf (tastes like jamaican ginger cake)

No ginger in it but it tastes like a bought ginger cake that we used to get in the UK

170g chopped dates
200g brown sugar
60g butter
250ml boiling water
220g self-raising flour, sifted
1 tsp bicarbonate of soda
2 tsp vanilla essence

Put dates, sugar and butter in a bowl
Pour over boiling water
Stir until butter is melted
Add flour, mix well
Add bicarb, mix well
Mix in vanilla

Pour into greased loaf tin
Bake at 180C for 45-50 min

Natural food colourings (for dying eggs)

1 litre water

1 TB vinegar

1 TB salt

RED - 1-2 chopped beetroot - simmer 30 min, strain

YELLOW - 6 TB ground tumeric, simmer for few min

BLUE - 1 large red cabbage, shredded, simmer 30 min, strain

Boil up some eggs then draw on them in white crayon

Soak eggs in liquid, red is quick, yellow bit longer, blue needs a few hours

OR (pictured)

Wrap eggs in onion skins then muslin cloth, tie

Boil for 10-12 minutes

Christmas pudding

Aussies aeem to prefer plum pudding, but heres a traditional Engish pud

Traditionally made on the sunday before advent (about 5 weeks)
1lb/450g dried mixed fruit (raisins/sultanas/currants)
1oz/25g mixed peel
1 small cooking apple, peeled, cored and finely chopped
Grated zest and juice of 1/2 lge orange and 1/2 lemon
4 TB brandy, plus extra for soaking at the end
2oz/55g SR flour
1 level tsp ground mixed spice
1 1/2 tsp ground cinnamon
4oz/110g shredded suet
4oz/110g soft, dark brown sugar
4oz/110g white, fresh breadcrumbs
1oz/25g whole shelled almonds, roughly chopped
2 large eggs

Lightly butter a 2 1/2 pint/1.4 litre pudding basin
Place dried fruits, peel and juice in large mixing bowl, add brandy and stir well
Marinate for couple hours or overnight
Sift flour , spice and cinnamon in very large mixing bowl
Add suet, sugar, zest breadcrumbs and nuts, stir
Add dried fruit and stir again
Beat eggs lightly in small bowl then stir in quickly
Everyone have a turn at stirring, add coins and make a wish!

Spoon into bowl, pressing down with back of spoon
Cover with double layer of greaseproof paper, then aluminium foil, secure with string
Place pudding in steamer set over saucepan of simmering water
Steam for 7 hours
Check water doesn't boil dry
Remove from steamer and cool completely
Remove paper, prick with skewer and pour over extra brandy.
Cover with fresh greaseproof and retie string
Store in a cool dry place until Christmas!
Reheat by steaming again for about an hour

Flaming the pudding
Half fill metal ladle with brandy and heat over gas flame or candle
When flame is hot enough brandy will light
Pour over pudding

Lemon curd and Meringue nests

Lemon curd
Juice of 1 lemon
Juice of 1 lime
3 egg yolks
6-8 TB sugar
4 TB butter

Make a double boiler (mixing bowl over saucepan of boiling water)
Pour juice into bowl
Whisk in egg yolks
KEEP WHISKING
Gradually whisk in sugar, then butter
Cook until thick enough to coat the back of a spoon

This stuff is ADDICTIVE, be warned!
Eat on toast or make little tarts or use to fill a sponge cake or meringue nests...

Meringue - crispy and gooey (:

4 egg whites
Pinch of salt
225g/8oz/1 cup caster sugar
4 tsp cornflour
2 tsp rasberry vinegar
1/2 tsp vanilla

Beat egg whites and salt until stiff
Gradually beat in sugar
Beat in cornflour, vinegar then vanilla
Spoon onto greaseproof paper in small 'nests' or one large if you prefer
Bake at 135C for an hour or so

Also perfect filled with whipped cream and topped with fresh fruit

Chocolate and pecan pinwheels

Brush a sheet of frozen puff pastry with melted butter
Scatter chopped chocolate and pecans over
Roll up and slice 2.5cm to make pinwheels
Sprinkle with brown sugar
Bake @ 200C for 20-25 min

Vegi puffs

2 sheets frozen puff pastry
30g butter
1 cup peas
2 leeks, sliced
2 zuchinni, diced
2 TB cream cheese
seasoning

Heat butter in frying pan
Fry vegis
Stir in cream cheese, season
Cool
Spoon into pastry and fold diagonally
Seal with beaten egg
Brush with egg
Bake 25-30 min @200C