Chestnut Creams (pictured above)
Chestnuts say ‘Christmas’ to me and in this recipe of Lucy LT’s we have used them in their simplest form, ready-cooked! The easiest to use here is canned, ready sweetened purée but if not available you can buy unsweetened purée or whole, cooked chestnuts and purée them yourself, then sweeten the purée to taste. These decadent little treats are gorgeous whichever chestnuts you use and once you have the hang of the cups you can f ill them with other fillings at different times of the year.
Fruit Mincemeat Twigs
When chalet catering over the Christmas period we are always looking for simple treats for Christmas, and these were created on a day when we had planned to make some little tartlets, but found ourselves without a suitable tin! You can serve them warm or cold for dessert with brandy butter (simply beat some softened butter with twice its quantity of icing sugar and beat in some brandy to taste) or whipped cream, or as a little treat with coffee or a cuppa throughout the festive season.
Plump Fruit Cake
Both of us Lucys love fruit cake and both of us have our favourite fast or boiled fruit cake recipe. Which to share with you was the question? So we had a bake off – mine was delicious, although I say it myself, but I had to concede. This recipe, that the other Lucy has been making for years, is simply stunning. Kept for a day it tastes like it has matured over months, is dense with fruit and packed with flavour. Made in one saucepan with no fuss, it is perfect to decorate as your Christmas cake. Use fruit cake mix or any dried fruit – it’s a great opportunity to use up oddments from your store cupboard.
This is an edited extract from Lucy’s Bakes by Lucy Cufflin published by Hardie Grant RRP $49.95 available in stores nationally.