There’s a long weekend ahead! Holidays for us mean a lot of things — friends, family, get-togethers, and food. I have started preparing for Christmas — from decorating my home with colourful stars and bells to baking my favourite plum cake and sugar cookies, and ordering gifts online for friends and family.
If you are already salivating at the thought of our freshly baked goodies, I’m sure you wouldn’t mind preparing one at home. So, here I present you three easy-to-bake recipes by my favourite Delhi-based home bakers. From biscuit fudge to fruit cake and mince pie, you’re sure to win hearts with these delightful treats.
BISCUIT FUDGE by Nandita Mehta (Love Is..Cakes)
Caster Sugar: 1/2 cup
Dark Cocoa: 2 tsp
Egg: 1 cup
Sultanas, chopped nuts or crushed coconut flakes: a handful
Take 125 gram butter (yellow butter will do), 1/2 cup caster sugar and 2 teaspoon dark cocoa in a pan on low heat till the butter, sugar and cocoa combine to form a smooth paste.
On the side beat 1 egg and then swiftly add it to the hot mixture.
Keep it on low heat for another 2 minutes and then take it off.
For the crunch bit crush one packet of biscuits into the fudge, I prefer good old Marie
Pour the mixture into a tin lined with greased butter paper.
Sprinkle sultanas, chopped nuts or crushed coconut flakes to make it interesting.
Refrigerate for 2 hours, take out and eat straight from the tin. Or carve out a few pieces if someone is real nice to you!
FRUIT CAKE by Kshitij Bisen (Silly Billi Desserts)
Raisins: 2 cups
Brown sugar: 1 cup
Refined wheat flour (maida): 1.5 cups
Eggs, lightly beaten: 2
Water: 1 cup
Clove powder: 1 tsp
Nutmeg powder: 1 tsp
Cinnamon powder: 1 tsp
Dry ginger powder (optional): 1 tsp
Candied peel & fruit: 1 cup
Baking soda: 1 tsp
Vanilla essence: 1 tsp
Salt: 1 tsp
Walnuts, chopped: 1/2 a cup (or as much desired)
Preheat oven at 180º C, grease and line with butter paper a 9x5x3 inch loaf pan.
Mix raisins, powdered spices, butter, brown sugar, and water, and bring to a gentle boil. Boil for 5 minutes and set aside till lukewarm.
Sift the maida with baking soda, salt.
When the raisin mix has cooled to lukewarm, add the candied peel and fruit, walnuts, vanilla essence, and the eggs. Gently stir to mix in the eggs.
Fold in the maida mix.
Pour into the loaf pan, and bake at 180º C for 55-60 minutes, or until done (toothpick inserted in centre comes out clean)
Cool on wire rack.
MINCE PIE by Ipshita Chakladar (The Hot Pink Cake Studio)
Chilled butter: 225g
Castor Sugar: 100g
A pinch of salt
Soak the fruits in brandy till they plump up.
Add the rest of the ingredients and mix well.
Brandy: 100 ml
Chopped suet or butter: 300g
Brown sugar: 250g
Mixed Peel: 85g
1 apple chopped
Zest of one lemon
Mix all the dry ingredients and then add the grated butter.
Knead all the ingredients to make a ball like short crust.
You can either roll it now or chill it.
When rolling, cut and line the pie mould, for the lid, place the dough in your hands and cup it and then place it on the pies.
Brush with egg wash.
Bake at 180 degrees for 15-20 minutes
Try them at home and share with us the pictures. We wish you all a happy and delicious holiday.
Note: The blog first appeared on GoYaNo