With a good number of our members back in the UK for the winter and everybody very busy with all things Christmas, a virtual meeting seemed to be the way to go.
Susan dived in to break the ice with her Christmas cake and mincemeat tart.
“This fruitcake is known as Daisy's Best Boiled Fruit Cake in our family. The recipe makes a 24cm square cake and uses a kilo and a half of dried fruit plus preserved ginger. The liquid would traditionally be ginger syrup or pineapple juice, but this year I put my own stamp on it and added half a cup of my home made walnut liqueur.”
“Fruit and nut tart. Made using ready rolled sweet pastry from the supermarket; homemade fruit mince leftover from Christmas mince pie making two years ago; a jar of fruit mince purchased in England while I was over there for the anti-Brexit protest march in October; and walnuts from my own trees.”
Next came Sally with pictures of the Christmas cake that Chris had made from scratch, including homemade marzipan, and one of the cakes that all the children in her class took home for Christmas, cooked in school.
Gail sent a picture of her Christmas cake, un-iced because the family don’t like icing.
Liz sent a picture of her Christmas cake: “A tribute to my Mum - her recipe plus her style of icing (neither of us can pipe!) and the little silver balls!”
Ann introduced her “naughty but nice Malvern mince pies. Made with a very old Rich Shortcrust Pastry Recipe.”
8oz plain flour
pinch of salt
1 egg yolk
2 to 3 tablespoons of water
Fill with rum and brandy flavoured mincemeat!
Gaynor introduced her mincemeat flapjacks. Sounds like a great way to use mincemeat and a nice change from mince pies.
Not that you can ever have too many mince pies in my book! Tim sent a picture of his and Pauline’s mince pies and sausage rolls. The pies were made using the square and fold method instead of two circles of pastry.
I include a picture of our Christmas cake, made entirely from scratch by Nick including careful arranging of the herd of deer emerging from the forest of old fashioned bottle brush fir trees.
Next comes a picture of our Christmas Eve Buffet sausage rolls and cheesy tomato pinwheels (made from the pastry trimmings).
Angela sent pictures of her mince pies:
“The picture shows the bun tin I have been using for 45 years to cook the same recipe mince pies that the family love, and refuse to allow me not to cook. The pies will have icing sugar added when ready to eat. The cutters too are as old as my marriage, tradition abounds in our house. Pity you didn’t see the sausage rolls, but they truly disappear as soon as they get out of the oven!!
Edna sent a picture of her vine fruit cake, with blessings and good wishes to all.
I also made Christmas Dinner Pie for lunch on Boxing Day. All the leftovers including sprouts, stuffing and cranberry sauce piled into a dish and topped with sliced roast potatoes.
Last but not least, my Christmas pudding mini muffins.
A huge thank you to everyone who has taken part in the Christmas Virtual Cake Club. More pictures can be added if anyone has not had time to send theirs in and the post can be updated.
All that remains is for me to wish everyone a
VERY HAPPY NEW YEAR!