Get Ahead for Christmas Masterclass - Biscotti, Gravy, Christmas Pudding

Get Ahead for Christmas Masterclass – Biscotti, Gravy, Christmas Pudding

It's beginning to look a lot like Christmas! Get ahead of the game with these festive recipes for Biscotti, Gravy and Christmas Pudding! Don't forget to feed your Christmas Pudding!

Biscotti - Makes 30-40. Gravy - Serves 6-8. Christmas Pudding - serves 12

Ingredients

Biscotti

250g plain flour
250g caster sugar
2 tsp baking powder
3 medium eggs
50g dried figs, chopped
50g dried cranberries, chopped
50g dried raisins
75g pistachios
50g blanched almonds
50g shelled hazelnuts
Zest and juice of 1 lemon

Gravy

500ml veal jus (or stock)
500ml red wine
50g butter

Christmas Pudding

250g butter
100g dark brown sugar
3 eggs
175g plain flour
2 tsp mixed spice
1 tsp ground ginger
100g glace cherries, chopped
100g stem ginger, chopped
500g mixed fruit
2 bramley apples, grated
100ml brandy

Method

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Biscotti

Preheat the oven to 180°C.
Mix together all the ingredients by hand in a large bowl and form into 2 sausage shapes. Place onto a lined baking tray leaving a big gap in the middle and bake for 20 mins.
Drop the oven temperature down to 120°C. Remove from the oven and cut into thin slices using a bread knife.
Pop back onto a lined baking tray and cook for another 10 to 15 mins.

Gravy

Place the stock and wine in a large pan, bring to the boil and reduce to a ¼.
Finish with butter and season, pour into ice cube trays and freeze.

Christmas Pudding

Preheat the oven to 160°C.
Grease and line a 1.2l pudding bowl.
Beat the butter with the sugar until light and fluffy. Add the eggs and mix, then fold in the flour, spices and fruit until well mixed.
Spoon into the pudding bowl, cover with greaseproof paper with a pleat down the centre and tie with string.
Steam for 4 hours, then cool. Feed every week with brandy or sherry until Christmas.