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Yule Recipes

Plum Pudding

  • 1/4 lb. flour
  • 1/4 lb. currants
  • 1 tsp. salt
  • 1/4 lb. sultanas (small raisins)
  • 1 tsp. allspice
  • 2 cooking apples, peeled, cored and chopped
  • 1 tsp. ginger
  • 1 ounce cut mixed (citrus) peel
  • 1 tsp. cinnamon
  • 2 oz. shredded almonds
  • pinch fresh grated nutmeg
  • Juice and grated rind of 1 orange and 1 lemon
  • 1/4 lb. fresh breadcrumbs
  • 1/4 lb. molasses (treacle)
  • 1/2 lb. shredded suet
  • 4 large eggs
  • 1/4 lb. brown sugar
  • 2 tbsp. brandy
  • 1/4 lb. dried chopped apricots
  • 1/4 lb. prunes
  • 1/4 lb dates
Sift flour, salt and spices into a large bowl. Stir in breadcrumbs, suet and sugar. Add fruits, peel and rind. Beat lemon and orange juice, molasses and eggs together and add to other ingredients. Steam for 6 hours -- a coffee tin filled with the mixture and placed in a steamer in a covered pan does well. A little vinegar and lemon juice in the water will prevent the pan from discoloration. After steaming cover in a cool place and let age as long as possible - usually about 5 weeks. To serve, re-steam for another 3 hours. Remove from tin, douse with warm brandy and set it ablaze! If you haven't got six weeks before Yule to prepare a proper pudding a tinned one from Crosse & Blackwell will do fine. Just be sure to always heat the pudding first, no matter who made it, or all the warmed brandy in the world won't help. And don't forget the hard sauce!
Cocoa Snowballs


  • 3 eggs
  • 1 1/2 cup sugar
  • 1/2 cup powdered cocoa
  • 3/4 cup milk
  • 1/4 cup butter
  • 1 tsp vanilla
  • pinch of salt
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 2 containers of white frosting
  • 2 3/4 cups flaked coconut
Beat eggs, gradually beat 1/2 cup sugar into the eggs and set aside. Combine remaining sugar, cocoa, milk and butter in a pan and cook on low heat until sugar is dissolved and butter is melted. Remove from heat and add vanilla and salt.Pour egg mixture into that.In a bowl, put remaining dry ingredients and slowly add the cocoa mixture, beating all the while.... fill 30 , 2 1/2" muffin cups about 1/2 full and bake 20-25 mins at 325 degrees. Cool completely and frost bottom, top and sides. Then roll them in the coconut. Let them stand at room temperature until the frosting is firm, then serve or store in a container.

Lussekattor





  • 1/2 t. dried saffron
  • 3 tablespoons boiling water
  • 2 tablespoons dry yeast
  • 1 teaspoon salt
  • 1/3 cup butter
  • 1/4 cup sugar
  • 1 cup scalded milk
  • 1 egg
  • 1/2 cup dried candied fruit rinds (can be omitted but increase amount of currants added)
  • 1/2 cup currants
  • 4 cups sifted flour
  • 1/2 cup raisins
  • 1 egg yolk Soak the dried saffron in the boiling water for about 2 hours (you can omit this step by using powdered saffron). In a large warm bowl, dissolve the yeast in 1/4 cup water with 1 teaspoon sugar. Put remaining sugar, salt and butter into the scalded milk and stir until everything is melted. Strain the saffron and add the saffron water to the mixture. Cool milk to lukewarm and pour it into the bowl. Beat the egg into it. Coat the currents and candied fruit rinds with 2 tablespoons flour. Gradually work the remaining flour into the yeast. Add fruits; turn out onto a floured board and kneed for 10 minutes or until the dough is no longer sticky. Place the dough in a butter bowl and roll it around to grease well. Cover with a cloth and let it rise in a warm place until doubled in bulk (about 1 - 1 1/2 hours). Punch down and put onto the board and kneed a few times. Divide the dough into 24 rounded buns. Punch 2 raisins into the buns to look like eyes and place on greased cookie sheet and let rise for 1/2 hour. Bake in a preheated 400 degree oven for 15 minutes. Lower the heat to 350 degrees and bake for another 20 minutes. An alternative form is a wreath. There are several ways to make one. This is a plaited wreath: Divide the dough into 3 equal parts and roll them out into 24" long rolls. Start plaiting from the middle. Alternately put the right and left roll over the middle roll. Finish the other half alternately putting the right and left roll under the middle roll. Tuck in the ends and let rise. Brush with whisked egg before putting them in the oven. Oven temperature: 375F for 15-20 minutes for wreaths.







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