CHRISTMAS PAVLOVA RECIPE - BBC FOOD
Mary's pavlova is topped with pretty berries, but most fruits work well so feel free to use what's in season. It's a great dessert for Christmas because it can be made well ahead.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 12-15
Number Of Ingredients 13
Steps:
- Preheat the oven to 160C/140C Fan/Gas 3. Line a large baking tray with baking parchment and draw a 30cm/12in circle in the middle of the paper. Draw a 15cm/6in circle in the centre of the larger circle to make a ring.
- Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form when the whisk is removed. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites.
- Spoon the meringue onto the ring drawn on the baking parchment. Using a large spoon make a shallow trench in the meringue for the cream and fruit to sit in.
- Transfer to the oven and immediately reduce the temperature to 140C/120C Fan/Gas 1. Bake for 1 hour–1 hour 15 minutes, until the outside is hard but still white. Turn the oven off and leave the pavlova inside for an hour or overnight to cool and dry.
- To assemble, whip the cream, vanilla paste and icing sugar until stiff peaks form when the whisk is removed. Spoon the cream into the trench in the meringue. Arrange the strawberries, raspberries, blueberries and pomegranate on top and decorate with a few mint leaves, if using. To serve, dust with icing sugar and cut into wedges.
FRUIT CAKE RECIPE - BBC FOOD
Mary Berry has created the perfect fruit cake recipe for Christmas. It's boozy and fruity, with loads of cherries, apricots and raisins. Skip the decoration and cover with marzipan and fondant for birthdays, weddings and special occasions.
Provided by Mary Berry
Prep Time 12 hours
Cook Time 2 hours
Yield Serves 8
Number Of Ingredients 19
Steps:
- Put the currants, sultanas, raisins, glacé cherries, apricots and mixed peel in a large bowl. Stir in the brandy, cover the bowl and leave in a cool place overnight.
- Lightly grease a 23cm/9in deep round cake tin. Cut a strip of baking parchment to fit twice around the sides of the tin, fold the bottom edge of the strip up by about 2.5cm/1in, creasing it firmly, then open out the fold and cut slanting lines into this narrow strip at intervals. Put a circle of baking parchment into the base of the tin, lightly grease the outer edge and then fit the prepared strip of parchment with the snipped edge in the base of the tin to line the sides of the tin. Place a second circle of baking parchment in to cover the cut part of the paper.
- Preheat the oven to 140C/275F/Gas 1.
- Put the flour, nutmeg, mixed spice, butter, sugar, eggs, almonds, treacle and citrus zest in a large bowl and beat well. Fold in the soaked fruits.
- Spoon the mixture into the prepared cake tin and spread out evenly with the back of a spoon. Decorate the top with the whole blanched almonds and glacé cherries, pushing them lightly into the top of the cake mixture. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake for 4¼–4¾ hours, or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin.
- When cool, pierce the cake at intervals with a fine skewer and 'feed' with a little splash of brandy. Once the cake is completely cold, leave the lining paper on the cake, wrap in a double layer of greaseproof paper and again in foil. Store in a cool, dry place for up to 3 months, feeding at intervals with more brandy.
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This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates' wives and asked readers to vote. Laura Bush's cowboy cookies, a classic chocolate chip cookie that's been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore's ginger snaps by a mile. Here is an adaptation of that winning recipe.
From cooking.nytimes.com
Reviews 5
Total Time 35 minutes
Calories 313 per serving
From cooking.nytimes.com
Reviews 5
Total Time 35 minutes
Calories 313 per serving
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FRUIT CAKE RECIPE - BBC FOOD
Mary Berry has created the perfect fruit cake recipe for Christmas. It's boozy and fruity, with loads of cherries, apricots and raisins. Skip the decoration and cover with marzipan and fondant for birthdays, weddings and special occasions.
From bbc.co.uk
Reviews 4.5
Cuisine British
From bbc.co.uk
Reviews 4.5
Cuisine British
- When cool, pierce the cake at intervals with a fine skewer and 'feed' with a little splash of brandy. Once the cake is completely cold, leave the lining paper on the cake, wrap in a double layer of greaseproof paper and again in foil. Store in a cool, dry place for up to 3 months, feeding at intervals with more brandy.
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