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After last year, I think we’re all planning to pull out all the stops to make this year’s festivities the best ever. If you want to plan something extra special for the eagerly awaited get-togethers; read on to find out more about the best British desserts for you to enjoy with friends and loved ones.
- Christmas cake
Traditionally filled with rich dried fruits marinated in rum or brandy, which is mixed into a spiced cake that can have a little more brandy poured on top to soak in as Christmas approaches; Christmas cakes should ideally be iced on Christmas Eve.
Cakes, as we know them today, emerged in Europe during the 14th and 15th centuries. Earlier recipes were more like bread. Many of the new, sweeter cakes included dried fruits and were the predecessor to today's Christmas cakes.
The alternative today is a Scottish Dundee cake. Packed with fruits and nuts, it doesn't include brandy and has a more subtle flavour.
Christmas cake can be stored and eaten long after the New Year. Scientists say it will last for three months when stored in the fridge and up to one year in the freezer.
- Mince pies
One of Britain's most popular Christmas treats, the mince pie is an after dinner must! Filled with fruits and spices and wrapped in light pastry that melts in your mouth, traditional mince pies are often served warm with cream.
Today, there are lots of new variations from the traditional mince pie recipe. For example, frangipane mince pies have an almond-flavoured cake-like topping, offering a unique combination of flavours.
Originally, mince pies were made of spices and meat, according to a recipe in the 1390 English recipe book, A Forme of Cury, compiled by the Master-Cooks of King Richard II. Cooks were advised to grind up pork, cheese and hard-boiled eggs and mix them with saffron, spices and sugar.
The 1615 housekeeping book, The English Housewife, by Gervase Markham, recommends mixing a leg of mutton with multiple ingredients including 3lbs of suet, salt, mace, cloves, raisins, currants, prunes, dates and grated orange peel. These mince pies were big and sturdy to serve many diners at once, rather than being finger food.
- Christmas pudding
The Christmas pudding dates back to the 14th century. However, it was very different from the puddings we know and love today, as it was more like porridge, known as "frumenty"! The cake was made by mixing breadcrumbs, dried fruit and beer or spirits together. thickened with eggs, it came to resemble more of a sweet pudding over time.
Giving it the spicy flavour and rich, moist texture that we love; today's Christmas puddings include plenty of rich ingredients such as nuts, raisins, sugar, butter brandy, nutmeg, candied peel and grated orange zest.
Traditionally, the pud is served after Christmas dinner with brandy butter, cream, white sauce, or custard. A Christmas pudding can be stored in the fridge for three months, or in a freezer for one year.
- Trifle
Trifle tends to make more of an appearance on Boxing Day rather than Christmas Day. It is also a popular dessert for New Year's Eve. A particular delicacy in Scotland during the Christmas holidays is the tipsy laird trifle, which is similar to the English recipe, but with a dash of whiskey rather than sherry.
The earliest mention of trifle appeared in a cookery book called The Good Housewife's Jewel, published in 1585 by Thomas Dawson, a famous English author of cookery and good housekeeping books.
The original recipe was a bowl of thick cream with sugar, rosewater and ginger flavourings. Today, trifle recipes usually contain a layer of sponge fingers soaked in sherry, a layer of fruit and jelly, a layer of custard and cream on top. Ingredients are often varied to include chocolate, vanilla or coffee flavoured custard.
- Yule log
Made from sponge cake, with a cream filling and a layer of chocolate or ganache; a Yule log is a traditional Christmas dessert for chocolate fans who want a change from spicy Christmas puddings and mince pies – now we’re talking my language!
The sponge cake must be rolled, which can be tricky at first, but with a bit of practice, you'll soon be making a Yule log like an expert.
In medieval times, in Scandinavian countries, there was a Christmas tradition of burning a "Yule log" (usually a whole tree) at the old Winter Solstice festival, known as Yule time. Over the years, the custom spread across the whole of Europe, including the UK.
The tradition evolved into people burning different types of wood including logs from oak, birch and cherry trees at Christmas. Some cultures believe it will protect your home from being struck by lightning.
Today's Yule log, or chocolate log, is rolled to resemble the logs burned in the grate in bygone times.
Baking for Christmas
The big day is almost upon us, so it's time to roll up your sleeves and get baking! Do as much of it now as you can, so you can throw yourself into the festive fun.
When you buy good quality food storage containers, you can always reuse them in the future for all kinds of foods. Well, we’ll soon be planning Easter!
From everyone at Solent Plastics, we would like to wish you the happiest of Christmases.