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Thursday 5 December 2013

Christmas Pudding

I know some of you will be hosting Christmas lunch or dinner having families members and friends get together.  There are so much to prepare for this special day, right?  

There are food and dishes that you can prepare ahead of time.  What dessert are you preparing for this day?  I know when you see this dessert that I have made, it might scared you off but nevertheless this type of dessert or cake is my all time favourite.  This type of mixed fruits cake if very well done, it can be kept for very long; in months and can be year too.

Mixed Fruits & Dates Christmas Pudding
Recipe sourced from The Kitchen Finesse with changes

250g flour
200g cane sugar (I used only 160g light brown sugar)
250ml water (I used only 200ml)
120g butter
2 eggs
400g mixed dried fruits
100g dates, chopped small
1/3 cup cognac 
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp ground ginger
a pinch of ground nutmeg

Combine dried fruits in a bowl and macerated with cognac overnight.

Combine sugar and water in a saucepan and cook until sugar dissolves. Place in butter to melt and cool to room temperature. Sieve together flour,  spices, baking powder and bicarbonate of soda. Stir in butter mixture and eggs then add soaked fruit mixture.  

Brush a 2 liter capacity pudding bowl with butter, line the base with a circle of baking paper and dust with flour. Pour pudding mixture into bowl.
Cover with a layer of  greased proof paper followed by foil. Place pudding into a large saucepan with a wire rack or a plate lining the base. Fill with enough water to come halfway up the side of the bowl. Cover and simmer for 4.5 hours, topping up water when necessary. 


 Serve this with your favourite whipped cream or vanilla custard as suggested by

 I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.

Christmas Tree Dinner Rolls

Christmas is drawing near and I am sure some of you would have starting to plan the menu for the day.

But are you planning to bake some dinner rolls too?  If you are, why not bake the rolls that look and shape like a Christmas tree.  It sure impress your guests having this Christmas tree dinner rolls as the centre piece on the dinner table.

Again I used back the Plain Milky Buns (Kopitiam Buns) with some slight change.

Christmas Tree Dinner Rolls

Overnight sponge dough

215g high protein flour
125g milk (cold)
2g instant yeast (1/2 tsp)


Add all ingredients in a mixing bowl, combine all ingredients to a rough dough by hands , the dough is dry and rough and don't need to knead till pass window pane. Cover tightly with cling film and immediately store in the fridge for overnight (at least 12 hours).

To prepare milk buns

1 quantity of above overnight sponge dough
90g high protein flour
30g egg (1/2 large egg)
4g instant yeast (1tsp)
3g fine salt (1/2tsp)
60g sugar (I used only 50g)
45g butter (room temperature)
1 tbsp milk (cold)
3-4 tbsp chopped fresh rosemary
1-2 tbsp Sea Salt

Tear the overnight sponge dough into pieces and add all ingredients except butter in a mixing bowl, knead till smooth dough.

Add in the butter and knead until dough is smooth and elastic. Cover with cling film and set aside to proof till double in size.

Punch down the dough to expel air, equal divide the dough to 19 portions (about 30g each), shape into round balls. Place dough in baking sheet and placing the dough balls shaping it like a Christmas Tree. Let it proof for another 30-45mins.
Brush some melted butter on top of the buns, sprinkle/scatter the chopped rosemary and then sea salt on top. 

Bake at pre-heated oven at 170C for 20mins.

This "Rosemary/Sea Salt topping was inspired from The Pioneer Woman of her Buttered Rosemary Rolls

I have made this "Christmas Tree" Butter Buns last year and thought of doing this Xmas tree shape again just to inspire you.

 I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.