Brandy Butter Recipe. A delicious, buttery brandy topping for your Christmas pudding. It's simple to make and you won't find better on the shelf! Savour our Brandy Butter recipe.
Step 1: You will need …
* 100 ml dark brandy
* 60 g soft brown sugar
* 250 g soft butter
* 1 wooden spoon
* 1 medium bowl
Step 1: You will need …
Units:
* 100 ml dark brandy
* 60 g soft brown sugar
* 250 g soft butter
* 1 wooden spoon
* 1 medium bowl
* Serves:
* makes 250g brandy butter
* Preparation Time:
* 10 minutes
Step 2: Mix the butter and sugar
Into the medium bowl put the butter and sugar and lightly mix together.
Step 3: Add the brandy
Gradually combine in the brandy until it forms a creamy, smooth paste.
Step 4: Serve
Your brandy butter is now ready to serve! And it goes perfectly with a Videojug Christmas pudding? The recipe can be found here on the website. Merry Christmas!
Vanilla Custard Recipe. Creamy Vanilla Custard flavoured with coffee, rum or chocolate. Can be served with a variety of tasty desserts. Experience our Vanilla Custard recipe.
Step 1: You will need
* 6 egg yolks
* 100 g sugar
* 230 ml milk
* 230 ml cream
* 1 vanilla pod
* 2 bowls
* 1 saucepan
* 1 whisk
* 1 wooden spoon
* 1 sieve
* 1 cutting board
* 1 knife
Step 2: Prepare the vanilla pod
Begin by cutting the vanilla pod lengthwise without cutting it all the way through. Next, scrape the pulp from the inside and put both the pod and the pulp into a pan.
Step 3: Warm the milk and cream
Now place the pan over a medium heat adding the cream and milk, being careful not to let it boil. Allow it come to a slow simmer and then immediately remove it from heat.
Step 4: Blend the yolks and sugar
In a bowl mix the yolk and sugar together with the whisk, blending well until the mixture turns pale.
Step 5: "Temper" the yolks
While continuing to whisk the yolk and the sugar, slowly add some of the milk into the bowl a little at a time. This action is called “tempering.”
It is done to slowly bring the temperature of the egg mixture up to the temperature of the milk without cooking the eggs. When the eggs are tempered, add them to the milk. Mix together gently without creating a foam.
Step 6: Cook the custard
Place the mixture over a medium heat while slowly stirring using the wooden spoon. Be sure to scrape the spoon along the bottom of the pan so that the custard does not stick and overcook.
Continue to cook until the mixture begins to thicken. The sauce is thick enough when you can draw a line along the surface of the spoon with your finger and the line remains visible.
VIDEOJUG TIP:
The custard should never be allowed to come to a boil. The moment it begins to thicken, remove from the heat. If it overcooks the custard will curdle and you'll have to start again!
Step 7: Strain the custard
After removing the custard from the heat, immediately pour it through a sieve and strain. It needs to have a smooth but slightly clingy consistency.
Step 8: Serve
Serve your custard with fresh berries or any puddings and serve it either hot or cold.
VIDEOJUG TIP:
The custard can be flavoured by adding: Instant coffee (add to milk and cream as it comes to a simmer); Rum (add in at the end of cooking along with 2 Tbsp of coconut milk); or Chocolate (add about 75 g. just before straining the custard).
Yule Log Recipe. This delectable chocolate and cream sponge cake is ideal to serve over the Christmas period. With Videojug's excellent video, this can become a favourite all year round. Relish our Yule Log recipe.
Step 1: You will need… .
* 6 large eggs, separated
* 140 g caster sugar
* 60 g cocoa powder
* 220 ml double cream
* 230 g plain chocolate
* 2 large eggs, separated
* 2 tbsp water
* icing sugar for dusting
* a knob of butter for greasing
* 2 baking trays relined with parchment paper
* 1 saucepan
* 1 spatula
* 1 whisk
* 1 wooden spoon
* 1 electric mixer
* cling film
* 3 large bowls
* 1 small bowl
Step 2: Preheat the oven
Set the oven to 180ºC (350ºF/ gas mark 4)
Step 3: Break the chocolate
To begin making the chocolate sauce, break the chocolate roughly into pieces into the metal bowl then add the water.
Step 4: Melt the chocolate
Place a saucepan onto a high heat, half filled with water and bring it to a simmer. Put the bowl of chocolate on top of the pan and allow it to melt, stirring occasionally which will take about 5 minutes. Once melted remove from the heat and mix into a smooth paste.
Step 5: Mix with egg yolks
Pour the two egg yolks into a separate large bowl and taking your whisk, beat them lightly. Spoon in the melted chocolate and stir well.
Step 6: Whip the egg whites
Tip the two egg whites into a large bowl and with your mixer on a high setting, whip into soft peaks.
Step 7: Add egg whites
Into the bowl of melted chocolate, spoon in the stiffened egg whites with your spatula and gently begin to fold in. This keeps the air in and creates a light, fluffy consistency.
Step 8: Seal and chill
Cover the bowl with cling film and seal tightly, then place in the fridge and chill for 1 hour.
Step 9: Grease the paper
Coat the paper on the baking tray with a layer of butter.
Step 10: Make the sponge
Add the six egg yolks into a large bowl and whisk briefly until they begin to slightly thicken. Add the caster sugar and whisk again for roughly 30 seconds. Finally add the cocoa powder and whisk well.
Step 11: Whip the egg whites
Take the egg whites from the six eggs and put them into a large bowl. With your mixer on a high setting, whip until they form soft peaks.
Step 12: Add egg whites
Add the stiffened egg whites to the chocolate mix and fold in with your spatula.
Step 13: Layer the chocolate mix
Pour the chocolate mix into the relined baking tray and smooth to the edges with your spatula.
Step 14: Bake
Place the tray into the centre of the preheated oven and bake for 20-25 minutes or until it becomes spongy. Once baked allow to cool in the tray, for roughly 30-45 minutes.
Step 15: Dust the tray
Whilst the sponge is cooling, liberally dust the second relined baking tray with icing sugar. Then lay the cooled chocolate sponge onto the dusted tray, parchment paper side up and remove the paper.
Step 16: Whip the cream
Pour the cream into a bowl and with your electric mixer switched onto a high setting, whip the cream for roughly 3 minutes to form soft peaks.
Step 17: Spread the mix
Spread the chocolate mix evenly, all over the sponge, then spread over the whipped cream.
Step 18: Roll into a log
Carefully roll up the cake to make a log, rolling from the shortest side. Don't worry if it cracks, it just gives it a more rustic look.
Step 19: Dust and serve
Sprinkle some icing sugar over your Yule log and it's ready to serve!
How To Ice Your Christmas Cake. Always stuck at Christmas for a decent cake? Follow this video to learn how to ice your cake perfectly and we also have the actual cake recipe here on VideoJug. Try our How To Ice Your Christmas Cake.
Step 1: You will need …
* 1 VideoJug Christmas cake
* 1 packet of pre-rolled marzipan
* 750 g icing sugar
* 100 ml cold water
* 1 baking tray
* 1 spatula
* 1 bowl
* 1 wooden spoon
* 1 wire rack
Step 2: Lay the marzipan
Have the cake already prepared on the wire rack and baking tray. Next, unroll the marzipan, releasing it from its protective covering and lay the circle of marzipan over the cake. Squeeze the marzipan around the edges, using your fingers and whole hand, gently pressing down, so that it fits firmly over the cake.
Step 3: Make the icing sugar
Into the large bowl add the icing sugar and a dash of water and begin to mix it in. Gradually add the rest of the water, while stirring constantly, until it forms a thick, smooth paste.
Step 4: Ice the cake
Using your spatula, spoon a dollop of icing sugar on the cake and spread it over evenly. Spoon on a little more and spread it over around the sides. Continue until the entire cake has been covered. Smooth over and around the fringe of the cake as a final finish.
VIDEOJUG TIP
Why not reserve a little of the icing and add it to some food colouring to write a colourful Christmas greeting on your cake !
Once iced, place your cake into the fridge for half an hour to chill and set.
Step 5: Present and serve
Your cake it now ready to serve. Or you can decorate with some Christmas goodies for that extra festive feel! Merry Christmas!
Christmas Pudding Recipe. What would we do at Christmas without Christmas pudding? For the fans out there, this is a recipe to die for. Rich, moist, full of flavour and colour and simply scrumptious. Enjoy our Christmas Pudding recipe.
Step 1: You will need ….
* 500 g currants
* 500 g raisins
* 500 g golden raisins
* 500 g bread crumbs
* 500 g brown sugar
* 250 g suet
* 120 g mixed peel
* 120 g glace cherries, chopped
* 120 g almonds, chopped
* grated rind of 1 lemon
* grated rind of 1 orange
* 1 carrot, grated
* 1 apple, grated
* 1 tbsp flour
* 1 tsp mixed spice
* 6 eggs
* 300 ml Guinness
* a pinch of salt
* a knob of butter for greasing
* 5 tbsp brandy - optional
* 1 large bowl
* 1 fork
* 1 wooden spoon
* 1 glass bowl
* 1 circle of parchment paper, cut to size of bowl
* 1 square of tinfoil
* 1 wide saucepan
* 1 ladle
* 1 jug
Step 2: Mix the dry ingredients
Into the large bowl, put the following: raisins, golden raisins, currants, breadcrumbs, suet, brown sugar, mixed peel, grated carrot, glace cherries, lemon peel, orange peel, chopped almonds, mixed spice, flour, grated apple and the pinch of salt and with your wooden spoon, mix thoroughly.
Step 3: Beat the eggs
Crack all six eggs into a bowl and beat them lightly with your fork.
Step 4: Add the eggs and Guinness
Pour the eggs and Guinness over the dry mix and combine well with your hands.
Step 5: Grease the bowl
Coat the inside of the glass bowl with the knob of butter.
Step 6: Transfer
Put the pudding mix into the bowl, pressing it down lightly and giving a final pat to make it level.
Step 7: Cover and seal
Place the circular piece of parchment paper over the mix, gently press it down and around the edges, follow by the tin foil and seal tightly.
Step 8: Make a Bain Marie
Place the bowl into the saucepan and pour in enough water to fill up to three quarters making a Bain Marie, which means a water bath, or to cook by water.
Step 9: Cook the pudding
Place the saucepan onto a high heat and bring the water to the boil. Once boiling turn down to a gentle simmer and allow to simmer for roughly 4 hours. It's very important that you keep topping up the water, which will be approximately every hour. Remember to bring it back to the boil and then turn it back down to a simmer.
Step 10: Remove
Remove the pudding from the heat after this time and take off the tin foil and the sheet of parchment paper. Place a large plate on top of the bowl and using cloths to grip the plate better, very carefully flip the pudding onto the plate to sit upright.
Tip
The great thing about this recipe is that it can be made two months in advance and it will only improve the flavour! If you do, store it in a cool, dry place.
Step 11: Serve
Your Christmas pudding is now ready to serve! As an optional extra ladle over some brandy, along with some delicious Videojug brandy butter! The recipe can be found here on the Videojug web site! Merry Christmas.
Traditional Mince Pies Recipe. Mince pies at their very best. Delicious served cold or hot with a splash of cream. Simply irresistible! Sample our Traditional Mince Pies recipe.
Step 1: You will need ..
* 680 g ready-to-roll shortcrust pastry
* 450 g sweet mince meat
* 1 egg beaten, to glaze
* a handful of flour for dusting
* 2 tbsp water
* 1 rolling pin
* 1 8cm/3.1 inch pastry cutter
* 1 7cm/ 2.7 inch pastry cutter
* 1 bun tin
* 1 pastry brush
* 1 spoon
tep 2: Preheat the oven
Set the oven to 200ºC (390ºF/ gas mark 6).
Step 3: Roll the pastry
Sprinkle your working surface with flour. Place the pastry in it and also dust with flour. Start to roll the pastry out, turn it over and continue rolling until it is rolled into a thin sheet.
Step 4: Prepare the pastry cups
Take the bigger 8cm cutter and cut out 12 pastry disks for your mince pies.
Place each of the pastry disk into the bun tin gently press down into the bottom to create a cup.
Step 5: Fill with mincemeat
Add a spoonful of mincemeat to each of the cups.
Step 6: Re-roll the pastry
Take the excess pastry, left over from making the mince pie cups and roll it into a ball. Sprinkle the work surface once more with flour and re-roll it in preparation for making the lids for the mince pies.
Step 7: Make the lids
Take the smaller 7cm pastry cutter and cut out 12 lids from the sheet of pastry.
Step 8: Finish the lids
Taking a lid, brush with a little water around the edges and place it wet side down on top of the open mince pie. Gently push down the edges with your fingers to seal.
With your pastry brush generously coat the lids with the egg wash. They are now ready to bake .
Step 9: Bake
Place your bun tin in the middle of the oven and bake for 20 minutes. Remove after this time when golden brown.
Step 10: Serve
Dust with a little icing sugar for that finishing touch and serve hot or cold over the Christmas holidays. Merry Christmas!
