I know it seems ridiculously early but there is a reason for it being here so soon.

I know december is a huge amount of time away but really if you want to make a cake or a pudding yourself now is really the time you should be doing it and putting it away to mature for a while.

So this is what it says it is. Its a megathread for all things festive. So we don't get the forum clogged up with loads of threads and the same things again and again. This will remain sticky until December 26th so even if you need last second help on the big day you know where to find it.

So feel free to ask and post and so on. Christmas starts soon!

Go on then i'll ask the obvious! How to make and store a christmas cake? Only ever made one and it went off after two weeks :hihi:.

Storage is really easy actually. You make your cake and allow it to cool fully, then feed it with lots and lots of booze (whatever you like- I tend to use brandy, injected with a syringe until it starts to ooze out of the bottom of the cake).

Then you wrap the cake in a double layer of greaseproof and then either put it in an airtight tin or storage box or wrap in a couple of layers of foil. Place the cake somewhere cool and dark (like the back of a cupboard in a spare room) then revisit it to feed it with more booze a couple of times between now and Christmas.

It's a combination of the lack of airflow and the booze that stops the cake from going stale or bacteria from growing in the cake.

My biggest cake last year absorbed almost half a bottle of brandy before it was iced.

EDIT- I've got loads of fruit cake recipes and most of them work just fine, even though I tinker about with them and add things like dried cranberries, home made candied peel and the like.

Is there a way of doing it without the alcohol?

Is there a way of doing it without the alcohol?

I think the alcohol is used as a preservative. As an alternative I suppose extra sugar could be used which would also act as a preservative, but unless you're a committed teetotaler, the alcohol will always taste best.

What other booze could you use ? For example has anyone tried whisky ?

I might just have to try this for the first time this year.....................

Dundee cakes work particularly well with whisky. You can use any spirit, although the slightly sweeter and more flavourful ones (brandy, rum, whisky rather than vodka or tequila for instance) seem to work better. I also don't know anybody that's done it successfully with port or sherry- for really good preservation it needs to be a spirit.

As to not using alcohol at all- is there a reason why not? Due to the time involved the resulting cake isn't actually alcoholic by the time you eat it- it's all evaporated by then, but it does leave the cake having extra flavour which is good.

I used to do a Xmas cake from the M & S freezer book (had it since i was married in 1979) The freezing process accelerates the maturing process - I once made my cake 2 weeks before Xmas and it turned out fab!

I make my Christmas stuffing a week or so before as it;s the only time I make it from scratch and it's quite messy, I make double batches and freeze it in smaller batches.

we use whatever alcohol is to hand :D
last year, we used brandy, sherry, whisky, grand marnier, glayva, tia maria ... it was the most loveliest chrissy cake ive ever made - i have some in the freezer for when im feeling fed up :lol:

That sounds like my kind of cake samsmum !

Always remember my nan making the christmas cake for the est of the family and she never used to measure the ingredients out and just used to pour the alcohol in. She sometimes used my dads homebrew stout in it. Think my mum has used a recipe from weight watchers that was nice too.

anybody got a good recipe for christmas cake

Well we really have let ourselves in for it this time thought we should do xmas here and send out invite all have possitive response so we have a lot to feed.

Luckly have a double oven but how do you feed 21 people 1 turkey? a turkey and another joint and we have a few fish eating vedgies to cater for.

Anyone got any mass xmas dinner catering tips?? Apart from start on the sherry at 9am!!:hihi::hihi::hihi:

:o :o 21 people?! Blimey!! I have no tips but just wanted to say good luck :hihi:

Thanks it is actually 14 adults and 7 kids so surely that makes it a bit easier I am on project chairs tables cutlery and plates and with a bit of help from st lukes and oxfam am getting there.

My partner is the menu man and chef, he's been experimenting with turkey legs!! Is one bird big enough? Does anyone know or can hazard a guess?? Or should we just order an ostrich and a spit for the back yard?

:hihi::D

How about you cook a big the turkey the day before, carve it and put it in the fridge already in gravy to stop it drying out? That will allow you to warm it up the following day but allow the oven to be free for another roast if you want one and a decent veggie dish that could also be a side dish for the meat eaters (maybe parsnip and carrot risotto or a big vegetable pie?). Either that or cook a big ham the day before and warm that up when it's wanted.

I regularly cook for a large group of people, but I'm not sure that I'd want to do it without cooking some things ahead of time. Just making enough roast potatoes for 14 people is likely to be a bit of a trial.

As to not using alcohol at all- is there a reason why not? Due to the time involved the resulting cake isn't actually alcoholic by the time you eat it- it's all evaporated by then, but it does leave the cake having extra flavour which is good.

I just wondered because i'm not a big cake eater but my young kids are! We are having family over this year so I wanted to impress!

Thanks it is actually 14 adults and 7 kids so surely that makes it a bit easier I am on project chairs tables cutlery and plates and with a bit of help from st lukes and oxfam am getting there.

My partner is the menu man and chef, he's been experimenting with turkey legs!! Is one bird big enough? Does anyone know or can hazard a guess?? Or should we just order an ostrich and a spit for the back yard?

:hihi::D

Could you invest in a table top cooker or something? i have one of those circular cookers which cooks with hot air and the meat doesn't dry out at all it's lovely. It could be useful for cooking an extra joint or as they have two tiers maybe the stuffing and something else could be done in it?

So what does everyone have for starters? I always do a prawn cocktail as it's everyones favourite.

Luckly have a double oven but how do you feed 21 people 1 turkey? a turkey and another joint and we have a few fish eating vedgies to cater for.


You mean a few piscetarians, or a few people that eat fish but don't eat meat?

(Sorry! As a veggie my pet hate is these people who say they are veggie but eat fish - WELL YOU'RE NOT VEGGIE THEN ARE YOU?!?)

Ahem. On a nicer note, I have a gorgeous recipe for a white choc and cranberry tart that I'll dig out at some point. Oh, and if you want a nice warming pudding, I like a Christmas fruit crumble (topping as your usual crumble mix) with clementines or satsumas, cranberries, apples, cinnamon, a pinch of nutmeg and some brown sugar. It's lovely...

You mean a few piscetarians, or a few people that eat fish but don't eat meat?

(Sorry! As a veggie my pet hate is these people who say they are veggie but eat fish - WELL YOU'RE NOT VEGGIE THEN ARE YOU?!?)

Ahem. On a nicer note, I have a gorgeous recipe for a white choc and cranberry tart that I'll dig out at some point. Oh, and if you want a nice warming pudding, I like a Christmas fruit crumble (topping as your usual crumble mix) with clementines or satsumas, cranberries, apples, cinnamon, a pinch of nutmeg and some brown sugar. It's lovely...

Apologies i am a piscetarian myself but label myself a fish eater, got to admit have used th term fish eating veggie... It's easy to say i will try and rename myself and others to be non meateaters that eat fish or sumthing.

Any xmas dinner tips I am thinking f the use of a BBQ to support the main feast:huh::suspect:

I'm after some recipes or if not recipes; ideas for things to make in jars for myself, and for Christmas presents for friends and family. Not that bothered about jams, but was thinking of chutneys or preserves - that kind of thing - if anyone has any thoughts or ideas - would greatly appreciate them. so far I have a recipe for a sweet onion marmelade....... thanks!

So what does everyone have for starters? I always do a prawn cocktail as it's everyones favourite.

We have egg mayonnaise with a salad dressing or alternatives of prawn cocktail or soup. A huge Turkey crown plus either beef or pork with all the trimmings & for dessert its either Christmas Pud, ice cream or my favourite which is peach halves in meringue nests n cream (not too heavy after a huge main course) mmmmmmmmmm not be long :D

Right, this is gonna take a while but here is a very good rich fruit cake recipe. I made one of these for my brother's silver wedding and it was very nice. You can mess with the amounts/types of fruit, as long as the overall amount is the same...

4oz candied peel
4oz dried citron
4oz dried pineapple
4oz mixed fruit
4oz candied cherries
4oz currants
4oz raisins
4oz chopped dates
2oz Orange juice
2oz brandy
14oz SR flour
3/4tsp cinnamon
1tsp nutmeg
1/4tsp ground cloves
1/4tsp ground allspice
1/4tsp mace
1/4tsp salt
6oz butter
8oz soft brown sugar
3 eggs, separated
2oz molasses

-mix fruit with orange juice & brandy, set aside for a few hours.
-grease and line a 9" square cake tin
-sieve flour and spices & add salt
-cream butter & sugar, beat in egg yolks
-Fold in flour and spices, add molasses & finally add the fruit with any remaining liquid
-beat egg whites to stiff peaks and fold into mixture
-spoon mixture into cake tin, cover with a cloth and leave overnight
-heat oven to 120C, bake cake for 3 1/2 - 4 hours, after 1 1/2 hours, cover with baking parchment, to check, insert skewer into cake it should come out clean.
-leave in tin to cool, when fully cooled, turn out of pan leaving the parchment in place, fully wrap in extra parchment and then in foil and store in a tin (Not airtight)
-every few days, open foil and drizzle with brandy.

When you cover the cake with marzipan, you should ideally leave it for a week or so before icing.

Xmas eve A BBQ, bread, salad, meat, and fish kebabs, veggie sausage.

Xmas Day brek - bacon or not bacon sandwiches

Xmas dinner
For starter melon and strawberries

For main I am thinking of beef (cooked day before) and gammon (cooked day before) Turkey cooked on the day, salmon, with snips, carrot, brussels, peas and yorky puds for main followed by xmas pud, trifle or stawberries.

for tea a buffett of left overs.

The day after........ lots of washing up!:hihi::hihi:

Right, this is gonna take a while but here is a very good rich fruit cake recipe. I made one of these for my brother's silver wedding and it was very nice. You can mess with the amounts/types of fruit, as long as the overall amount is the same...

4oz candied peel
4oz dried citron
4oz dried pineapple
4oz mixed fruit
4oz candied cherries
4oz currants
4oz raisins
4oz chopped dates
2oz Orange juice
2oz brandy
14oz SR flour
3/4tsp cinnamon
1tsp nutmeg
1/4tsp ground cloves
1/4tsp ground allspice
1/4tsp mace
1/4tsp salt
6oz butter
8oz soft brown sugar
3 eggs, separated
2oz molasses

-mix fruit with orange juice & brandy, set aside for a few hours.
-grease and line a 9" square cake tin
-sieve flour and spices & add salt
-cream butter & sugar, beat in egg yolks
-Fold in flour and spices, add molasses & finally add the fruit with any remaining liquid
-beat egg whites to stiff peaks and fold into mixture
-spoon mixture into cake tin, cover with a cloth and leave overnight
-heat oven to 120C, bake cake for 3 1/2 - 4 hours, after 1 1/2 hours, cover with baking parchment, to check, insert skewer into cake it should come out clean.
-leave in tin to cool, when fully cooled, turn out of pan leaving the parchment in place, fully wrap in extra parchment and then in foil and store in a tin (Not airtight)
-every few days, open foil and drizzle with brandy.

When you cover the cake with marzipan, you should ideally leave it for a week or so before icing.

That recipe looks great. I shall definately use it this year. Thanks.:thumbsup:

Xmas eve A BBQ

good luck with that!:hihi:

Well, I've got the Christmas cake in the oven..... it's smelling good so far, only got three hours left to smell it cooking....! thanks samesame monkey !!!!!

I am aware that it is only november, but this is the first year I am cooking xmas dinner for my own family.
there will be me aged 27, other half aged 23 and our baby who will be 14 months.

because it is our first christmas at home I want it to be special, whilst also not too much effort as I want to spend some time watching my daughter enjoy her new toys....

I am thinking lazy starters and deserts courtesy of m&s...

dinner will be - meat of some kind - elaborated on later

mashed red potatoes with butter and cream
steamed brocoli (and steamed carrots for the little one)
honey roasted parsnips and carrots
goose fat roasted potatoes
leeks in white wine sauce
pigs in blankets
stuffing
gravy
(no sprouts, I know they are a tradition, but we have both had horrors of nightmares being forced to eat them)

now for the meat....
I know tradition is turkey, but we are only 2 people and a baby so a great big turkey will get wasted... although the bird in a bird in a bird seems a great plan but a lot of wastage...

suggestions?

*edit* I am now thinking the 3bird roasts is a bit glutenous for just us 3

now for the meat....
I know tradition is turkey, but we are only 2 people and a baby so a great big turkey will get wasted... although the bird in a bird in a bird seems a great plan but a lot of wastage...

suggestions?The turkey won't get wasted. It'll last you all over the festive period and there will be some to freeze for curries and stews later on, you can also boil up the carcass for stock for soup and gravy, its an investment if anything

I think your plan sounds mostly like a good one Joi5ey, I'd just have a think about how much last minute stuff you have to do. Not sure how you're doing the leeks, but if you're keeping an eye on them, doing some steaming, mashing potatoes and (presumably) carving as well, it might be a bit much. (I'm not saying that its too much, but just you do want to be part of the fun all day rather than tied to the kitchen)

I'd have a look at the leek recipe and check it can be left to its own devices, make sure the meat is carved and warming before things liven up in the last 10 mins, and plan so that you can do all the steaming together - seperate baskets on one steamer?

Sounds like you have a fair bit of early prep to do, but maybe some of that could be done the evening before? Again I don't think you have tons to do, but I'm just thinking about you wanting to spend your time with your family rather than fretting over the dinner.

In short, I'd draw up a timing plan so you can work out when your "kitchen intensive" times are. I know it sounds a bit dull, but its what I do every time I'm cooking something for lots of people with whom I'd rather be sitting and drinking (!) so I reckon the same system would work

I can't comment on the meat cos I don't eat it, sorry

Hope you have a great day!

If you wanted a turkey you could get just a crown? would be quicker to roast too.

We had a bird within a bird affair last year, with a pheasant a goose and a turkey. It weighted 13 pounds and took forever to cook! we had 6 for dinner and ate less than a quarter! Left overs lasted for ages and frankly got sick of it.

Also, they way it was put together the birds still had the skin on (otherwise the legs cease to be attached to the rest and it can't be rolled!) and I had read that this was supposed to melt into the meat during cooking, but unless it needed cooking even longer and slower that just didn't happen!

I think your plan sounds mostly like a good one Joi5ey, I'd just have a think about how much last minute stuff you have to do. Not sure how you're doing the leeks, but if you're keeping an eye on them, doing some steaming, mashing potatoes and (presumably) carving as well, it might be a bit much. (I'm not saying that its too much, but just you do want to be part of the fun all day rather than tied to the kitchen)

I'd have a look at the leek recipe and check it can be left to its own devices, make sure the meat is carved and warming before things liven up in the last 10 mins, and plan so that you can do all the steaming together - seperate baskets on one steamer?

Sounds like you have a fair bit of early prep to do, but maybe some of that could be done the evening before? Again I don't think you have tons to do, but I'm just thinking about you wanting to spend your time with your family rather than fretting over the dinner.

In short, I'd draw up a timing plan so you can work out when your "kitchen intensive" times are. I know it sounds a bit dull, but its what I do every time I'm cooking something for lots of people with whom I'd rather be sitting and drinking (!) so I reckon the same system would work

I can't comment on the meat cos I don't eat it, sorry

Hope you have a great day!Planning is everything. She can do almost all the prep the day before. My top tip for xmas is cook everything in the oven on disposable foil trays and just bin them instead of washing up. Save yourself loads of time and effort

thanks guys

I will be doing the prep the night before...

the leeks in white wine sauce is not a recipe, its in my head, leeks with be microwaved with a little butter :o then added to a bechemel white wine sauce. I am lucky that I have a combi microwave.

If I am doing the veg prep the night before how do I store it all??

slightly salted water? or just water, would prefer not to use salt tbh, seeing as some will be for the little one.

If I am doing the veg prep the night before how do I store it all??

slightly salted water? or just water, would prefer not to use salt tbh, seeing as some will be for the little one.Depends what it is, you can leave it in water in pans or some stuff you can leave as it is. Honey for instance is a preservative so the parsnips will be fine. We tend to cook squash by giving it a very very light coat of oil than dusting with cinammon and pepper so that is fine as well.

Just trust your judgement. Thing to remember is if your storing it overnight don't throw the water, its got vitamins and flavour so use it for gravy or stock

what about potatoes?

what about potatoes?Just store them in water, they'll be fine