Christmas Steamed Pudding

Makes: 1 Christmas Steamed Pudding Oven: Over low heat
Preparation Time: 5 hours Baking Time: 4 hours

Ingredients

125	g	Butter
125	ml	Brown sugar ( ½ cup )
5	ml	Bicarbonate of soda ( 1 tsp )
125	ml	Boiling water ( ½ cup )
30	ml	Apricot jam ( 2 tbsp )
45	ml	Brandy ( 4 tbsp )
3		Large eggs, beaten
240	g	Cake flour ( 2 x 250 ml / 2 cups )
5	ml	Salt ( 1 tsp )
5	ml	Cinnamon ( 1 tsp )
3	ml	Nutmeg ( ½ tsp )
3	ml	Ginger ( ½ tsp )
3	ml	Cloves ( ½ tsp )
10	g	Anchor Instant Yeast ( 1 packet )
250	ml	Dried breadcrumbs ( ½ cup )
125	ml	Dried Fruit Mix ( ½ cup )
60	ml	Mixed Peel ( ¼ cup )
60	ml	Dates, chopped ( ¼ cup ), optional
60	ml	Walnuts/Almonds/Pecan nuts, chopped ( ¼ cup ) (optional)

Syrup

Bring 1 litre of water ( 4 cups ) to the boil in the
microwave on high. Add 375 ml sugar ( 1½ cups ).
Stir and microwave on medium for 2 minutes at
a time, stirring at intervals. The sugar should be
dissolved and the syrup slightly thickened. Place
into a 2 litre oven proof/enamel dish. Set aside.

Equipment

1 x 2 litre oven proof/enamel bowl
1 x Large pot, filled half way with water
Greased baking paper, cut round to fit over the
top of the 2 litre bowl.
String, to tie around the oven proof bowl.
Secure so no water can enter.
Large Foil

Method

Beat butter and brown sugar together until light and creamy.
Dissolve the bicarbonate of soda in the boiling water. Add the apricot jam and brandy to the creamed mixture.
Mix well until blended.
Mix the cake flour, salt, cinnamon, nutmeg, ginger and cloves together. Add the Anchor Instant Yeast and mix.
Sieve the flour mixture and the beaten egg alternatively into the creamed mixture, folding the flour in gently, until
mixed through.
Add the breadcrumbs, dried fruit cake mix, mixed peel, dates and nuts and fold in lightly, until well blended.
Cover with a greased plastic and allow to rest in a warm place for 20 minutes. Knock the batter down and pour
the mixture into a greased oven proof 2 litre dish. Cover the dish with a round piece of greased baking paper and
fold over the top and down the sides. Place a long piece of string around and tie tightly to secure the paper so
that no water can enter the pudding, whilst steaming.
Allow to rise in a warm place about 20 – 25 minutes.
Warm a large pot of water and allow to simmer.
Cut a large square piece of foil, place the dish in the middle and bring the 4 corners up and press them together
to form a handle.
Place the pudding into the pot of simmering water. Place the lid on top and steam for 4 hours. Top up with water
after 2 hours, making sure the pot does not run out of water.
Remove pudding from the pot and stand on a cooling rack until cooled. Open and gently insert a knife, and
loosen around the sides, allowing a little air to enter and turn out onto a wet serving plate. Once turned out,
centre the pudding on the plate and dab the plate, with a paper towel to remove excess water.
Decorate with a holly leaf and serve warm or cold with brandy sauce,
custard or ice cream.

Cheese & Garlic Christmas Tree

Makes: 1 Cheese & Garlic Christmas Tree Oven: 200 °C / 400 °F
Preparation Time: 1 hour 45 minutes Baking Time: 25 – 30 minutes

Ingredients

1	kg	Cake flour (8 x 250 ml / 8 cups)
15	ml	salt (3 tsp)
10	ml	Sugar (2 tsp)
60	g	Margarine
10	g	Anchor Instant Yeast (1 packet)
625	ml	Lukewarm water (2½ cups)
1		Camembert Round Cheese

1		Round piece of baking paper
120	g	Butter/Margarine
10	ml	Crushed garlic (2 tsp)
5	ml	Mixed herbs or Parsley (1 tsp)
5	ml	Aromat Seasoning (1 tsp)
		Ground black pepper, to taste Rosemary sprigs, to garnish pomegranate pips, to garnish

Method

Mix all the dry ingredients together. Add the margarine and rub into the flour with the fingertips.. Add the Anchor Instant Yeast and mix.
Add enough lukewarm water to form a soft dough and knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes.
Place the dough on a lightly floured surface and dust the top lightly with flour. Cover with a greased plastic and leave to rest for 5 minutes.
Knock the dough down. Roll the dough up and divide into 24 equal pieces.
Line a large baking tray with baking paper and set aside. Place the Camembert cheese onto a round piece of baking paper, forming the paper around the sides of the cheese. Set aside.
To assemble the tree, follow the image as a guide, place dough balls next to each other in a tree-shaped pattern on baking tray. Roll each piece of dough into a round ball and place the first ball, in the middle, at the one end of the baking tray. Place the Camembert Cheese in the middle above the six balls of dough. Then place two balls on either side of the Camembert Cheese. For the next row place one dough ball on either side of the Camembert. Then place five dough balls above the Camembert Cheese, curving them around the cheese.
Cover with a greased plastic and allow to rise in a warm place until double in volume, about 10 – 15 minutes.
Mix the butter until soft and add the crushed garlic, mixed herbs, aromat seasoning and pepper to taste.
Brush the garlic butter onto the risen rolls, taking care to cover all evenly.
Bake in a preheated oven at 200 °C / 400 °F for 25 – 30 minutes, or until golden brown.
Garnish with rosemary sprigs and sprinkle with a few pomegranate pips. Serve warm.

Easter Chocolate Brownies

Makes: 40 Chocolate Brownies Oven: 190 ˚C / 375 ˚F
Preparation Time: 1 hour 30 minutes Baking Time: 25 – 30 minutes

Ingredients

360	g	Cake flour (3 x 250 ml / 3 cups)
3	ml	Salt (½ tsp)
125	ml	Cocoa (½ cup)
10	g	Anchor Instant Yeast (1 packet)
250	g	Margarine
500	ml	Soft brown sugar (2 x 250 ml / 2 cups)

4		Large eggs (beaten)
125	ml	Lukewarm water (½ cup)
250	ml	Oil (1 cup)
125	ml	Sesame seeds (½ cup)
200	g	Baking chocolate, melted
		Mini chocolate eggs, to decorate

Method

Mix the cake flour, salt and cocoa together. Add the Anchor Instant Yeast and mix.
Cream the margarine and brown sugar until light and creamy.
Add the dry ingredients to the creamed sugar mixture, alternating with the beaten eggs.
Add the lukewarm water, oil and sesame seeds and mix well. Leave for 5 minutes.
Pour onto a greased, lined baking sheet and leave to rise in a warm place until double in volume, about 20 minutes.
Bake in a preheated oven at 190 °C / 375 °F for 25 – 30 minutes.
Cool in the pan, turn out and remove the baking paper.
Spread with the melted baking chocolate and cut into squares.

Icing & Decorations

Melt the baking chocolate over warm water and spread an even layer over the surface of the cake.
Allow to set and cut into squares. Decorate with mini chocolate eggs.

Choc Chip Cupcakes

Makes: 18 Cupcakes Oven: 180 °C / 375 °F
Preparation Time: 1 hour 30 minutes Baking Time: 10 – 12 minutes

Ingredients

360	g	Cake flour (3 cups)
3	ml	Salt (½ tsp)
5	ml	bicarbonate of soda (1 tsp)
125	ml	Cocoa (½ cup)
10	g	Anchor Instant Yeast (1 packet)
250	g	Butter

400	g	Sugar (500ml) (2 cups)
3		Large eggs
5	ml	Vanilla essence (1 tsp )
200	ml	Warm milk
200	ml	Cold water
250	ml	Dark chocolate chips

Fudge Icing

60	ml	Milk
50	g	Margarine
400	g	Icing sugar
		Food colouring of choice

Decoration

Chocolate eggs

Chocolate bunnies

Method

Mix the flour, salt, bicarbonate of soda and cocoa together. Add the Anchor Instant Yeast and mix.
Cream the butter and sugar together, until light and creamy. Add the eggs, one at a time, beating well after each addition. Add vanilla essence.
Add the dry ingredients, milk and water, alternatively to the butter mixture – mixing well after each addition. Add the chocolate chips and stir until well distributed.
Place 18 paper baking cups into muffin pan hollows and fill ¾ of the cup with the batter.
Arrange 3 small containers on top of the muffin pan to elevate the plastic cover. Cover with greased plastic and rise until the batter reaches the top of the paper cup, about 10 – 15 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 10 – 12 minutes. Allow to cool and spread with the fudge icing. Decorate with small chocolate eggs and chocolate bunnies.

Stollen

Makes: 1 Stollen Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 25 – 30 minutes

Ingredients

360	g	Cake flour ( 3 x 250 ml / 3 cups )
5	ml	Salt ( 1 tsp )
60	ml	Sugar ( 4 tbsp )
60	g	Margarine ( 4 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
1		Large egg, beaten
60	ml	Lukewarm water ( ¼ cup )
60	ml	Lukewarm milk ( ¼ cup )

75	g	Dried fruit cake mix ( 125 ml )
200	g	Marzipan
60	g	Pecan nuts ( 125 ml ), chopped
20		Green cherries, chopped
20		Red cherries, chopped
1		Beaten egg, to brush
		Melted butter, to drizzle
		Icing sugar, to dust

Method

Mix all dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Mix beaten egg, lukewarm water and milk together and add to the dry ingredients to form a soft dough.
Knead the dough for about 10 minutes, until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Knock the dough down and work in the dried fruit cake mix. Cover and leave to rest for 5 minutes.
Knead the marzipan until soft and roll into a roll.
Knock the dough down and press into an oval shape of 22 x 18 cm, about 5 mm thick.
Brush the surface with beaten egg and sprinkle with chopped nuts and cherries. Place the marzipan roll down the centre of the oval, lengthwise.
Fold the one half of the dough over the marzipan towards the other edge, placing the top edge slightly away
from the bottom edge.
Press down to seal and fold the bottom edge back over the top edge. Use the side of the hand, press a ridge down the centre of the shaped Stollen.
Place onto a greased baking tray, cover with greased plastic and leave to
rise in a warm place for 25 – 30 minutes.
Brush lightly with beaten egg and bake in a preheated oven
at 180 °C / 350 °F for 25 – 30 minutes.
Cool slightly and brush the top with melted butter
and dust with icing sugar. Allow to set and
repeat the process to form a thick
layer of icing.
Wrap well or store in an airtight
container for at least 1 week
before serving.

Fruit Cake

Makes: 1 Cake Oven: 180 °C / 350 °F
Preparation Time: 2 hours Baking Time: 35 – 40 minutes

Ingredients

420	g	Cake Flour ( 3½ Cups )
3	ml	Salt ( ½ tsp )
125	ml	Sugar ( ½ Cup )
5	ml	Bicarbonate of Soda ( 1 tsp )
5	ml	Mixed spice ( 1 tsp )
5	ml	Cinnamon ( 1 tsp )
3	ml	Nutmeg ( ½ tsp )
125	g	Margarine/Butter
10	g	Anchor Instant Yeast ( 1 packet )
250	ml	Lukewarm water ( 1 Cup )
60	ml	Brandy ( ¼ Cup )

2		Large eggs, beaten
5	ml	Almond Essence ( 1 tsp )
60	ml	Mixed peel ( ¼ Cup ) or mixed fruit cake mix
75	g	Seedless raisins ( 125ml ) and chopped nuts ( 125ml ), cherries and glacé fruit to decorate, sugar water glaze to brush

Sugar Water Glaze

Mix 125 ml (½ Cup) sugar with 60 ml (¼ Cup) water.
Bring to the boil. Cool and use to glaze.

Method

Mix flour, salt, sugar, bicarbonate of soda and spices together and rub the margarine in with the fingertips.
Add the Anchor Instant Yeast and mix.
Mix the lukewarm water, beaten egg and almond essence together and add to the flour mixture to form a batter.
Mix the dough well for 5 minutes until well developed.
Cover with greased plastic and leave to rest for 10 minutes.
Knock the dough down whilst adding the mixed peel, raisins and nuts. Work until the fruit is distributed throughout the dough.
Place the dough into a greased 20 cm-round-cake tin, cover with greased plastic and rise in a warm place for
25 – 30 minutes. Decorate with nuts, cherries and glacé fruit.
Bake in a preheated oven at 180 ºC / 350 ºF for 35 – 40 minutes, or until golden brown. Brush top and sides with a sugar water glaze. Cool and cover well with glad wrap.

Festive Ring

Makes: 1 Bread Oven: 200 °C / 356 °F
Preparation Time: 1 hour and 10 minutes Baking Time: 25 – 30 minutes

Ingredients

Rich Dough

300	g	Cake flour ( 530 ml / 2½ cups )
2	ml	Salt ( ½ tsp )
60	g	Castor sugar
10	g	Anchor Instant Yeast ( 1 packet )
65	g	Butter, softened
100	ml	Lukewarm milk or water ( approx. ½ cup )
1		Large egg, beaten
50	ml	Lukewarm water ( 5 tsp )

Filling

30-50	g	Soft butter
60	ml	Sugar ( 4 tbsp )
5	ml	Ground cinnamon ( 1 tsp )
50	g	Chopped nuts ( optional )
60	ml	Seedless raisins ( 4 tbsp )
60	ml	Currants ( 4 tbsp )
60	ml	Sultanas ( 4 tbsp )
60	ml	Glacé cherries ( 4 tbsp )
1		Egg, lightly beaten

Method

Place the flour, salt, sugar and the Anchor Instant Yeast into a large mixing bowl. Stir through. Add the butter to the lukewarm milk and allow the butter to melt. Add the egg to the milk mixture.
Pour the milk mixture into the flour mixture, along with just enough lukewarm water to form a soft dough.
Turn the dough out onto a floured surface and knead for approximately 10 minutes, or until the dough is smooth and elastic. Alternatively, place the dough into a mixer fitted with a dough hook and knead for 4 minutes.
Place the dough into a greased mixing bowl and cover with plastic film. Allow the dough to rest for
15 – 20 minutes. Preheat the oven to 180 °C, and grease 2 large baking trays. Once the dough has rested, turn it out onto a floured surface and knock down. The dough is now ready to make the festive ring. Line a large baking tray with baking paper. Place the dough onto a lightly floured surface and roll out into a 30 cm rectangle.
Spread the soft butter onto the surface of the dough.
Sprinkle the sugar, cinnamon, nuts and the remaining dried fruit over the dough.
Roll the dough up as for a Swiss Roll. Use a sharp knife and cut the dough into 12 – 15 slices.
Place the slices, cut side down, touching each other, to form a wreath on the baking tray.
Cover the ring with plastic film, and allow it to rise until it has doubled in volume, about 25 – 30 minutes.
Brush the ring with beaten egg and bake in the preheated oven for about 25 – 30 minutes.
Remove from the oven, and allow to cool completely on a wire rack. Dust thickly with icing sugar and serve the same day.

Festive Savoury Ring

Makes: 1 Festive Savoury Ring Oven: 200 °C / 400 °F
Preparation Time: 1 hour and 30 minutes Baking Time: 25 – 30 minutes

Ingredients

Dough:
360	g	Cake flour ( 3 x 250 ml / 3 cups )
5	ml	Salt ( 1 tsp )
5	ml	Sugar ( 1 tsp )
10	g	Anchor Instant Yeast ( 1 packet )
125	ml	Water ( ½ cup )
1		Large egg, beaten
80	ml	Olive oil ( ⅓ cup )

Filling

500	ml	Fresh basil leaves
80	ml	Macadamia nuts ( ⅓ cup )
4		Garlic cloves
125	ml	Pecorino cheese
125	ml	Olive oil – lemon or lime flavoured ( ½ cup )
		Seasoning, to taste
180	g	Sundried tomatoes, chopped

Method

Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
Mix the water, egg and olive oil together, and add to the flour mixture to form a soft dough.
Turn the dough out onto a lightly floured surface and knead for approximately
10 minutes, or until the dough is smooth and elastic. Alternatively, place the dough into a mixer, fitted with dough hook, and knead for 5 minutes.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for
10 minutes.
Place the basil leaves and Macadamia nuts in a food processor and pulse several times.
Add the garlic and Pecorino cheese and pulse 2 – 3 times more. Scrape down the sides of the food processor with a spatula. Add the flavoured olive oil slowly, whilst the food processor is running. Make sure all the ingredients are well combined. Season to taste.
Knock the dough down with your knuckles and place the dough onto a lightly floured surface to roll it out into a 60 x 40 cm rectangle. Spread the surface of the dough with the basil pesto and sprinkle evenly with the chopped sundried tomatoes.
Roll the dough up lengthwise, as for a Swiss Roll. Seal the end with the fingertips and turn the seal towards the bottom. Use a sharp knife and cut the dough down the centre into
2 halves. Turn both pieces outward so that the filling faces upwards. Place the pieces, alongside each other on a greased baking tray. Overlap the top ends, ready to spiral the
2 pieces around each other.
Bring the 2 opposite ends together to form into a circle. Overlap the ends, following the spiral pattern and seal. Neaten the spiral wreath on the baking tray. Cover the wreath with greased plastic and allow it to rise until double in volume, about 25 – 30 minutes.
Bake in the preheated oven 200 ° C / 400 °F for about 25 – 30 minutes.
Remove from the oven onto a cooling rack. Allow to cool.

Easter Ring

Makes: 1 Easter Ring Oven: 180 °C / 350 °F
Preparation Time: 1 hour and 30 minutes Baking Time: 25 – 30 minutes

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
75	ml	Sugar ( 5 tbsp )
10	ml	Mixed spice ( 2 tsp )
60	g	Margarine ( 4 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
125	ml	Warm milk ( ½ cup )
125	ml	Cold water ( ½ cup )
1		Large egg, beaten
		Soft margarine, to spread
45	ml	Cinnamon sugar, to sprinkle ( 3 tbsp )
75	g	Dried fruit cake mix ( 125 ml )

Topping

10		Green cherries, chopped
10		Red cherries, chopped
		Sugar water glaze to brush
50	g	Baking chocolate, melted
		Icing sugar, to sprinkle

Sugar Water Glaze

Mix 250 ml (1 cup) sugar and 125 ml (½ cup) water together in a saucepan and boil over low heat for about 5 minutes, stirring continuously.

Method

Mix all dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
Mix warm milk, water and beaten egg together and add enough liquid to form soft dough. Knead the dough well until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic and rest for 10 minutes.
Knock the dough down and roll into a rectangle, about 30 x 40 cm. Spread the surface of the dough with soft margarine and sprinkle with cinnamon sugar.
Sprinkle the dried fruit over and dot with chopped green and red cherries. Roll the dough into a roll, lengthwise.
Shape the roll into a ring, seal the ends together. Place the ring onto a greased baking tray and using a sharp knife cut slits over the top of the ring.
Cover with greased plastic and rise in a warm place, about 20 – 25 min.
Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown. Brush with sugar water glaze, cool and drizzle with melted chocolate. Dust with icing sugar.

Hint

Painted hard boiled eggs or chocolate eggs can be placed in the centre when served. Decorate with mint sprigs and edible flowers.

Chocolate Hot Cross Buns

Makes: 18 Chocolate Hot Cross Buns Oven: 180 °C / 350 °F
Preparation Time: 1 hour and 40 minutes Baking Time: 20 – 25 minutes

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
75	ml	Sugar ( 5 tbsp )
60	ml	Cocoa powder ( 4 tbsp )
60	g	Margarine ( 4 tbsp )
20	g	Anchor Instant Yeast ( 2 packets )
80	ml	Milk ( ⅓ cup )
2		Large eggs, beaten
125	ml	Warm water ( ½ cup )
125	g	Baking chocolate, melted
75	g	Chocolate chips
		Icing sugar, to dust

Topping

120	g	Cake flour ( 1 x 250 ml / 1 cup )
3	ml	Salt ( ½ tsp )
45	ml	Oil ( 3 tbsp )
125	ml	Water ( ½ cup )

Glaze

125	ml	Sugar ( ½ cup )
60	ml	Water ( ¼ cup )

Method

Mix the cake flour, salt, sugar and cocoa together. Rub the margarine into the cake flour with the fingertips.
Add the Anchor Instant Yeast and mix.
Mix the milk, egg and warm water together and add
to the dry ingredients. Mix together to form a soft
dough.
Add the melted chocolate and mix until well blended.
Knead the dough well for 10 minutes until smooth
and elastic.
Cover with greased plastic and rest for 20 minutes.
Knock the dough down and work the chocolate chips
into the dough, whilst kneading.
Divide the dough into 18 equal pieces and roll each
piece into a bun. Place on a greased baking tray.
Cover with greased plastic and rise in a warm place,
about 1 hour.
Mix the flour, salt, oil and water, for the topping,
together until smooth. Mixture should be fairly thin to
pipe, but thick enough to hold shape.
Once the buns have risen, pipe a cross over
each bun.
Bake in a preheated oven at 180 ºC / 350 ºF for
20 – 25 minutes. Remove from oven and allow
to cool for 5 minutes.
Prepare the glaze by dissolving the sugar in
the water and allow to come to the boil, whilst stirring.
Brush the buns with the glaze, whilst still warm.
Cool completely on a wire rack. Dust thickly with icing
sugar and serve the same day.