I hope you all had an outstanding Christmas! I would have to say it all ended up being one of my favourite years. Although there was no snow and I haven’t yet seen my immediate family I think things went pretty well. I’ll be seeing my brothers next weekend and nephew etc so I’m really looking forward to that. I also have a few friends I’m hoping to see this week to share in some overdue Christmas cheer.
Christmas day we were invited over to some friends of ours and they made this wonderful warm wine cocktail called Glogg! It is so delicious and really packs a punch. Here is the recipe it! You will have to try it out. I just loved it!
To make Swedish glogg, boil water with cloves, cadarmon, cinnamon and orange zest. Stir in sugar and allow the mixture to sit overnight. jPut the almonds and raisins in a saucepan and strain the sugar water over them. Pour muscatel, brandy and port wine and cook over medium heat until hot but not simmering. It is such a treat!
I had my first Christmas pudding this year served by these same friends and it was outstanding as well! Here is a total rip off of Jamie Oliver’s recipe. I hope I don’t get sued or anything for using this on here but I thought his recipe would be the best. Now my friends used a traditional pudding from a local shop but I have no idea where so when in doubt I turn to Jamie.
- 500 g mixed dried fruit (such as cranberries, cherries, apricots, sultanas and raisins)
- 100 g dates , chopped up
- 3 tablespoons chopped crystallized ginger
- 125 g suet
- 1 orange , zest of
- 125 g plain flour
- 125 g caster sugar
- 150 g fresh white breadcrumbs
- 2 tablespoons vin santo or brandy
- 1 handful chopped nuts, such as pecans, Brazils or hazelnuts
- 1 medium free-range egg
- 150 ml milk
- golden syrup , to serve
Grease a 1.5 litre pudding bowl.
Mix all the ingredients together, except the golden syrup. Put the mixture into the greased bowl and cover with a double layer of aluminium foil. Tie a piece of string round the side of the bowl. Place in a large saucepan with water halfway up the sides of the bowl. Bring the water to the boil, put on a tight-fitting lid, and simmer for 3 hours. (Don’t forget to check the water regularly, making sure that it never boils dry, because if it does, it will burn and the bowl will crack.)
When it’s ready, remove the foil, turn out on to a plate, drizzle with golden syrup and decorate it as you like. You can also light it with brandy if you want to be really fancy.