As usual, though I don't really celebrate Christmas, to get into the Christmas mood, I be baking my favourite Christmas Cake or you can called it mixed dry fruit cake or Christmas pudding, or even steam fruit cake. They are all the same to me.
This year, I have made few batches earlier and all were distributed out to families and friends.
I have also try making it some into small mini moulds which was supposed to be given away for my reunion friends get together but unfortunately I have been unwell so I have to cancel my trip back to my hometown.
I think this mini ones looks nicer and presentable in serving too.
If you intend to make this, you can follow the recipe here (Christmas Pudding) or here (Steamed Fruit Cake). But, instead of going into the steamer for 4 hours, you can choose the bain marie method (steamed bake) to cut short the cooking time.
Oh, please note that I usually will macerate my mixed dry fruits in brandy (you can use Rum) overnight.
Once the cake is cooked, and, let the cake aged for at least a day or two before consumin as to let the flavour mature. As I have read in the internet, it is more better to make this Christmas Pudding two months before the big day or at least one month ahead.....or the earlier the better!
Well, for me....once my cake been done and matured for two days ....it will be gone in just a few days! Don't think I am able to let it mature more than a week.....LOL. It is just toooo delicious. Unless someone help me to hide the cake where I don't know where of.....
If only I have some custard to go with it.......and that would
be so perfect!!
