PECAN CANDY CAKE
310gr Halved glace cherries (half red, half green)
200gr chopped glace pineapple
240gr chopped dates
350gr chopped pecans
100gr shredded coconut (don't be tempted to use dessicated, it has to be shredded)
440gr sweetened condensed milk
1 tblsp SRF
Grease 2 x 8cm x 26cm orange tins. Line base and sides with greased greaseproof paper . Combine all of the above ingrediants in a large bowl and then add the condensed milk. Mix well. Press mixture into prepared tins. Bake in the oven 160 degrees for 1 hour to an hour and a half until brown. Cool in tins. Remove paper when cool and wrap in tin foil. Store in the fridge. Slice thinly to serve.
And while I had the oven going I made a few teacup christmas puddings for my favourite customers at work.
I made it with my Mum's recipe, a nice quick one, no soaking overnight!
Boil in a saucepan for 1 minute:2 oz butter, half a cup of sugar, half a cup of Sherry (I used Brandy) 1 cup of milk, 2 cups of mixed fruit
Cool then add: one third cup of sifted plain flour, 1 tsp carb soda, 1 tsp mixed spice and an egg.
Grease 10 teacups well and almost fill each one with the mixture. Tightly cover the top with tin foil. Sit in a baking dish and fill about two thirds up the cups with water. Cook in the oven 180 degrees for approx 45min. Puddings are cooked if a skewer comes out clean.
Remove from cups, cool, wrap in Glad Wrap or Tin Foil. Wrap in Calico and decorate. Store in the fridge.I have to work all day tomorrow but Nicky will be home so I can leave her a long list. Whether she does it or not is another thing.
All my shopping is done, the Cheesecakes are in the freezer, the house is reasonably tidy and the Turkey is defrosting. I think I am finally organized!!!!
Two more sleeps!!
Merry Christmas everyone!!!