ANGLO-INDIAN CHRISTMAS DELICACIES - CHRISTMAS CAKE, CHRISTMAS PUDDING, MARZIPAN SWEETS, KALKALS, ROSE COOKIES, DODOL, MATRIMONY SWEET, PLUM CAKE, ETC
Christmas
cakes are the best place to start to get in the Christmas spirit nice and
early. Christmas cakes are delicious if made in advance and fed with your
chosen liquor gradually over the weeks leading up to Christmas. Most
Anglo-Indian families have their own recipe for the Christmas Cake, which is
usually handed down through generations. Candied fruit, plums, currants,
raisins, orange peel etc are dexterously cut and soaked in Rum or Brandy a few
weeks in advance. Here is a recipe for
Christmas Cake that I’ve been using for many years. It may not look very dark
but its rich and tasty.
Ingredients:
500
grams refined flour or plain flour
300
grams sugar
500
grams unsalted butter
100
grams black currants
100
grams raisins
100
grams sultanas
100
grams cherries
50
grams prunes
50
grams sliced almonds
50
grams chopped cashew nuts
100
grams chopped orange / lemon peel
1
tablespoon zest of lemon or orange
¼ teaspoon salt
¼ teaspoon salt
½ teaspoon
nutmeg powder
½
teaspoon cinnamon powder
4 eggs
beaten well
4
tablespoons milk (optional)
2
teaspoons baking powder
1
teaspoon vanilla essence / extract
2
tablespoons Black Currant Jam or Orange Marmalade
2
tablespoons Black Treacle Syrup or Caramel Syrup (optional)
Preparation:
Chop
all the fruit and nuts into very small pieces and soak in 2 or3 cups of rum
Heat the oven to 150°C
Heat the oven to 150°C
Remove
the chopped fruit from the rum, drain and keep aside.
Sift
the flour, baking powder, cinnamon powder, nutmeg powder and salt together.
Dust
the orange / lemon peel and the chopped soaked fruit with a little flour.
Cream
the butter and sugar well. Add the beaten eggs, treacle / Caramel syrup,
vanilla essence, orange / lemon zest and mix well. Now add the Black Currant
Jam / Marmalade, orange / lemon peel and chopped fruit. Slowly add the flour
and mix gently till all the ingredients are combined well. If the mixture is
too thick add a little milk.
Pour
into a greased and papered baking tin or dish and bake in a slow oven (150°C )
for about one hour or more. (Check if cooked by inserting a tooth pick. If the
tooth pick comes out clean, your cake is ready. Bake for some more time if
still raw inside)
Remove
from the oven when done and set aside to cool.
When
the cake is completely cool, poke all over with tooth pick and drizzle brandy
or rum all over the cake, (repeat once in every week or ten days). Wrap in foil
paper, and store in an air tight container. This cake will last for months if
stored in an air tight container.
2. MARZIPAN CANDY SWEETS
Marzipan
Candy is one of the sweets made at Christmas time. It is made from ground
almonds and is easy to make at home. The basic Marzipan candy can be eaten on
its own or it could be flavored with dried fruits, dipped in chocolate, or
formed into intricate decorations for cakes and pastries.
Makes
30 pieces Preparation time 1 hour
Ingredients
250
grams almonds
250
grams cashew nuts
250
grams sugar
300
grams icing sugar
2 egg
whites
A
little rose water for grinding
¼
teaspoon almond essence
Grind
the almonds and cashew nuts with the egg whites and rose water to a smooth
paste. Transfer the paste into a heavy bottomed pan and add the sugar. Cook on
low heat stirring all the time till the mixture forms a soft ball. Remove from
heat and add the icing sugar. Divide the mixture into 3 parts and add a few
drops of different food colour of your choice. Knead till it forms a dry ball.
Divide the mixture into even sized balls and mould into different shapes.
3.KALKALS (Fried sweetened balls of dough)
KALKALS
or KULKULS are prepared all over India at Christmas time. It is a variant of
‘Filhoses Enroladas’ a Portuguese Christmas Sweet, Kalkals, (always referred to
in the plural) are crunchy inch-long curled or shell shaped sweetened fried
dough Sweets. Sugar and flour are combined with eggs, milk and butter to a soft
dough and then small marble sized balls of this dough are rolled on the tines of
a fork or a comb to form a shell or a scroll, then deep fried in hot oil. The
dough can also be rolled out and cut into different shapes such as hearts,
spades, diamonds etc with cutters or a knife and then deep fried in hot oil.
The Kalkals / Kulkuls are later frosted or coated in hot melted sugar syrup.
Ingredients
I kg
refined flour or maida
6 eggs
beaten well
2 cups
thick coconut milk or 2 packs of coconut milk
½
teaspoon salt
300
grams sugar
1
teaspoon baking powder
Oil
for deep frying
Mix
the flour, salt, sugar and baking powder together. Add the coconut milk and
eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking
small lumps of the dough and roll on the back of a fork or a wooden kalkal
mould, to form a scroll. Alternately, roll out the dough and cut into fancy
shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many
kalkals as possible at a time.
The
Kalkals could be rolled in powdered sugar when still hot or frosted in sugar
syrup when cold.
To
frost the kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar
syrup crystallizes pour over the kalkals and mix well. Store the Kalkals in airtight
boxes when cold.
4. SPECIAL CHRISTMAS PLUM
PUDDING
The
Christmas Pudding IS invariably made on Stir-up Sunday or the Sunday before the
start of the Christian season of Advent which is the 4 weeks before the birth
of Christ on Christmas Day. It is usually made in advance so as to give it time to mature. The Pudding is
served after dinner on Christmas Day. In the olden days making the Christmas
Pudding was a family event where every member of the family would give the
Christmas Pudding a stir and make a wish. A coin, a ring or a thimble were
sometimes added to the pudding mixture and the person who got it in his / her
piece of the pudding on Christmas day was supposed to be lucky. The finger ring
would foretell a wedding to the person who got it.
CHRISTMAS PLUM PUDDING
Serves
6 Preparation time 1 hour
Ingredients
200
grams fresh bread crumbs
200
grams butter
2
teaspoons instant coffee (Nescafe or Bru)
2
teaspoons golden syrup or date syrup
½
teaspoon baking powder
2
eggs beaten well
¼
cup rum
1
teaspoon ground cinnamon and cloves
¼
teaspoon ground nutmeg
100
grams chopped raisins
100
grams chopped black currants
100
grams mixed peel
½
teaspoon salt
100
grams sugar
Cream
the butter and sugar together then add the eggs and mix well. Gradually add all
the other ingredients and mix well. Grease a Pudding Mould or any suitable bowl
with butter. Pour the pudding mixture into it. Steam the pudding for about 1
hour on low heat either in a pressure cooker or a suitable pan or steamer till
it is firm to touch.
Note: This pudding can be made weeks in advance and
refrigerated till required. Steam for 10 minute or microwave for 3 minutes
before serving. For a more exotic taste, when still warm make a few small holes
all over the pudding and pour about 6 tablespoons of rum over it
HOW TO FLAME YOUR CHRISTMAS
PUDDING
The
flaming of the pudding needs a steady hand and for safety reasons, should not
be done by someone who has enjoyed too much wine.
Pour
about 3 tablespoons of rum or brandy into a metal ladle or a deep spoon and
carefully heat over a gas flame or lit candle till the liquor bursts into
flame. Quickly pour the flaming rum or
brandy over the pudding and take it to the dinner table. Make sure the lights
are out when taking it to the table for a grand entrance. Once the flames have
subsided, serve with, cream or custard.
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