My mother, Mavis, would spend weeks, preparing for Christmas, beginning with cake and biscuit baking to tide us through the yule tide.
If you make even some of these recipes, they are guaranteed to be a hit with family and friends!
The measurements that follow are all imperial ones. I have old scales with both metric and imperial weights, so have never adapted the recipes into metric as I keep to her imperial measurements.
I also continue to use our trusty 1960s Sunbeam Mixmaster, still going as well as ever. Speeds in some of these recipes apply to the speeds on their dials!
Keep reading to get to recipes for Christmas Pudding and how to cook a perfect turkey!
Biscuits, slices and cakes:
¼ lb butter
¾ cup sugar
1teaspoon cream of tartar
½ teaspoon bicarbonate soda
1 ½ cups plain flour
Cream butter and sugar. Add egg, then dry ingredients. Mix thoroughly.
Drop in teaspoonfulls on a greased tray.
Bake in moderate oven (180) until golden brown.
Savoury Cheese Balls
4 level tablespoons butter
1 cup SR flour
1 cup grated cheese
cayenne pepper & salt to taste
Soften butter and cheese, then add
flavouring. Mix well and add SR flour.
Roll mix into tiny balls and roll in coconut.
Bake in moderate oven.
½ cup sugar
4 oz butter
¾ cup sultanas
1 cup SR flour
Cornflakes for rolling.
Beat sugar & butter. Add egg, then flour & sultanas. Take pieces the size of walnuts & roll in cornflakes.
PLACE ON A COLD TRAY.
Bake 20 minutes in a moderate oven.
Yo Yo Biscuits
Cream 6 ozs butter & 2 ozs icing sugar.
Add 2 ozs custard powder & 6 ozs flour
(well sifted two or three times). Mix well.
Roll into little balls. Press down with fork.
Bake about 20 minutes in a moderate oven.
When cold join with 2 tablespoons icing
Sugar, 1tablespoon butter & a few drops
½ lb Marie biscuits (crushed)
3 ozs coconut
½ tin condensed milk
¼ lb butter.
Combine and leave to set in slice tray.
When cold, ice with lemon icing.
1 tin condensed milk
1 cup coconut
1 pkt Marie biscuits (crushed)
1 ½ tablespoons cocoa
2 tablespoons rum.
Mix and roll into walnut sized balls.
Roll in coconut and chill.
Use Robertson’s Fruit Mince to fill.
4 ozs butter
2 ozs sugar
8 ozs SR flour
Beat butter (speed 1) until soft.
Add sugar and cream well (speed 8)
Beat egg through, fold in flour (speed 1)
Turn onto floured board. Roll to size required.
Cut out with small scalloped edge pastry cutter.
Fill with mince on little pie tray. Join pastry lids
with milk and brush tops with milk or egg.
Sprinkle lightly with sugar
Bake in moderate oven until golden.
½ lb copha
1 cup Rice Bubbles
1 cup powdered milk
1cup icing sugar
1 cup mixed fruit (inc nuts)
Melt copha and pour on dry ingredients.
Mix well. Press into flat tin lined with greaseproof paper.
Chill & cut into fingers.
Refridgerate the slice, using baking paper between each layer to prevent sticking.
Dinner Mint Slice
1 pkt Chocolate Ripple biscuits (crushed)
1 pkt Scotch Mints (crushed)
½ tin condensed milk.
Combine & leave set in lamington tray.
Ice with 3 ozs melted copha & ½ cup cocoa.
Cut into small rectangles or squares once chilled.
Store as for White Christmas.
(Sunbeam Mix Master Recipe)
½ lb shortening 2 ozs dates
½ lb brown sugar 2 ozs glace cherries
5 eggs 3 tablespoons rum
½ lb sultanas 6 ozs plain flour
½ lb currants 1teaspn mixed spice
2 ozs preserved figs ½ teaspn bi-carb soda
2 ozs almonds 6 ozs soft breadcrumbs
½ lb raisins.
Beat butter (speed 1) until soft.
Add sugar & cream (speed 8)
Add eggs one by one & beat evenly through.
Add fruits and rum alternately with sifted flour, spice,,
soda & breadcrumbs.
Place mix into pudding-cloth dipped into boiling
Tie securely with natural fibre string.
Boil 4 hours & for 2 hours on the day of reheating.
Hang in cool, darkish airy place to mature.
Serve with Rum Sauce.
nb. Best made 7-14 days before required use.
Rum Sauce ( make just before serving)
Boil milk and thicken with cornflour to the consistency of custard.
Add sugar & rum to taste.
The Turkey and how to cook it to perfection!
Buy a turkey or turkey buff and allow 2 days to thaw if frozen. Keep refridgerated while
Follow the instructions on the turkey’s wrapping for cooking times and add on weight of turkey when stuffed!
Ultimate Turkey Stuffing
Prepare on Christmas Eve in the evening!
1 lb sausage meat
½ loaf white breadcrumbs (crusts removed)
1 grated carrot
mixed herbs, salt & pepper
1 stick celery
Use a food processor.
Start with breadcrumbs. Then onions using blade. Use grater attachment for carrot and
Chop ham and celery by hand to control size.
You don’t want these pulverized or texture
will be ruined.
Combine all in large bowl and mix with clean hands. Stuff into turkey cavity, making sure you’ve first removed neck and giblets.
Wash turkey cavity before you stuff it.
After stuffing dot turkey with butter and
Cover with foil.
Cook as per instructions above.
To prevent serving dried out unpallatable turkey, which most people expect;
Cover your turkey with foil, grease foil with plenty of olive oil or butter to prevent sticking.
Always poach your turkey, covering the base of the baking tray with water, top the water up if it dries out.
Turn the bird over once.
In the final half hour of cooking remove the bird and place on another baking tray. Put back into the oven on a high temperature until brown, keep the legs covered in foil until the final 15 minutes.
Allow the turkey to rest out of the oven for at leat half an hour before carving
During this time make a gravy, using the turkey water from your first baking dish, some dry sherry, some vegemite, (for colour) and worcesteshire sauce for flavour and water from any green vegetables or carrots you will be serving with your turkey, other than strong tasting ones like brussel sprouts or cabbage. Thicken with plain flour mixed with water, until you get the right consistency. The gravy should not be too thick.
Unlike most gravies, I make this one in a saucepan, rather than the baking dish.
Ham and Pinapple and fresh Cherry Treats to accompany your Turkey and make the plate look fabulous.
Slice enough thick but dainty slices of ham as diners. Place a pineapple thin on each, topped
with a fresh cherry for colour.
Warm but do not cremate under grill shortly before serving turkey and use to garnish each
Serve piping hot, with roasted and steamed vegetables and gravy. We always liked to have freshly shelled peas, not the frozen variety, along with steamed carrots. Roast vegetables always include potatoes, pumpkin and more recently sweet potato. Parsnip is great but it is out of season this time of year, so if you choose to use it, make sure it is not woody and disgusting! Pop vegies to roast about an hour and a half before turkey is due to finish cooking. Baste with oile oil. Like the turkey, remove from their initial tray and bake on a platter for the last 15 minutes to ensure potatoes are golden brown and crunchy and that the pumpkin has caramelised. Put the pumpkin in for an hour at the most, mmushy pumpkin is anything but a treat. Ideally it will be cooked but still quite firm.
Make sure you plate up your meals to look appetising and appealing. At this point many people just slam the food onto plates, but unless you make it look delicous as it tastes, much of the meal's appeal will be lost. Food should always be a visual, as much as flavour feast, especially for such a festive event!
We usually returnfully served plates to hot oven for about 5 minutes before delivering them to our Christmas guests, to ensure a piping hot meal and making the most of your long and special cooking efforts.
Best Ever Non Alcoholic Punch the whole family will love!
1 small can apricot nectar
1 small can pineapple juice
1 cup 50/50 cordial
bottle or more dry ginger
Mix in a new, clean bucket.
Add lots of ice.
Serve liberally, in jugs or punchbow, garnish with a little chopped mint and orange and lemon or lime slicesl
Keep handy to, or on the table.
Adjust quantities to taste.
Dry ginger is the secret essence of this fabulous punch. do not add alcohol!
Be a responsible host, do not encourage guests drinking excessive amounts of alcohol and then driving!
Other Family Christmas Traditions you may like to share:
Remember to supply ample nuts and chocolate fruit and nuts for the guests to nibble on while you are carving and serving dinner.
Presents may not be opened before dining!
The chef /oldest distributes presents.
Red geraniums decorate the table.
The silver cutlery needs to be cleaned in
Say Grace before eating.
The animals enjoy the scraps for their
Help the chef.
A long table to fit as many generations of
the family as possible
DO NOT LEAVE YOUR HOST WITH ALL THE WASHING UP.
It is rude to eat and run, please stay long enough to let the chef know you have appreciated their efforts to make your Christmas feast a special one!