It’s the best time of the year. As the temperature dips, you’d want to embark on movie marathons or curl up in bed with books and indulge in endless cups of coffee or just simply stay at home with family. It is also the official baking season of the year—cookies, cakes, puddings—you have a valid reason to bake and dig into these traditional Christmas baked treats. But’s there’s catch, you don’t like spending time in the kitchen, We hear you! Here are two delicious yet quick and easy traditional Christmas desserts that you can bake and store for the festive season.
Recipe for 2 Plum Cake of 1kg each
300g Brown sugar
20g Garam Masala
520g Soaked fruits
12g Baking powder
- Preheat the oven at a temperature of 145℃.
- Scale the flour, baking powder and spices and mix together.
- Start by mixing the butter and sugar together in the mixer until it looks pale and fluffy.
- Gradually add the eggs and the milk.
- Add in the dry ingredients and soaked fruits and mix well.
- Line the bottom of the cake ring with aluminum foil. Put 800 gm of the plum cake mix and bake at 145℃ for 35 minutes.
150g Boiling water
240g Black currants
185g Black raisins
50g Brown sugar
150g Red cherries
300g Brown sugar
100g Chocolate 72%
10g Vanilla extract
150g Chopped dates
20g Cocoa Powder
2g Baking powder
2.5g Cinnamon powder
2.5g Garam masala
3g Cardamom powder
- Combine the black currants, black raisins, Sultanas, prunes, figs, brown sugar and rum in a mixing bowl. Stir well to mix, cover and leave for 24 hours to soak.
- After 24 hours, mix the flour, dates, cocoa powder, baking powder, butter, spices and eggs along with the soaked fruit mixture in a large mixing bowl.
- Grease pudding mould with butter. Pour the pudding mixture into the moulds.
- Bake in a double boiler at 140 ℃ for 60 minutes.
- Once the pudding is cooked, remove from the pan and set aside to cool.
- Cover with cling wrap to keep it soft.
Recipes by Chef Amit Kumar, culinary head, L'opera