Christmas recipes Archives

Christmas recipes

Maple-glazed gammon with cardamom-and-ginger piccalilli

3 hours

Christmas recipes

Sugared gammon with sticky cherries

3 hours

Berry recipes

Pork shoulder braised in milk with baby onions

3 hours, plus 20 minutes' resting time

Chicken recipes

Lemony chicken with waterblommetjies

45 minutes

Christmas recipes

Lactose-free chiffon cake

45 minutes

Strawberry-and-rose hot-milk sponge

Serves 8 - 10

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

150 g butter
1½ cups milk
420 g flour
1 T baking powder
6 free-range eggs
390 g caster sugar
1 T rose-water
strawberry jam, for filling
whipped cream, for filling

For the butter icing:

240 g softened butter
560 g icing sugar
2 T rose-water

Method

Preheat the oven to 170°C. Place the butter and milk in a saucepan and gently heat until the butter has melted. Do not allow to boil.

Sift together the flour and baking powder, then whisk the eggs and caster sugar until fluffy. Fold the flour mixture into the eggs, then fold in the milk-and-butter mixture. Add the rosewater.

Pour the mixture into 3 lined 22 cm cake tins and bake for 30 minutes. Remove from the oven and allow to cool. Sandwich the cakes together with strawberry jam and whipped cream. Ice with the butter icing.

To make the butter icing, beat all the ingredients together until smooth. Add a little milk to loosen if necessary.

Browse more cake recipes here.

Cornflake marshmallow treats

Fried cauliflower

Aglio e olio with spinach

Potatoes roasted in duck fat

Brandy snaps

Maple-glazed gammon with cardamom-and-ginger piccalilli

Sugared gammon with sticky cherries

Rose pavlova with raspberries

No-bake cheesecake

Pork shoulder braised in milk with baby onions

Lemony chicken with waterblommetjies

Schwarma-style lamb

Lactose-free chiffon cake

Ombre buttercream iced amasi cake with a brandy snap crown

Strawberry-and-rose hot-milk sponge

Strawberry-and-rose hot-milk sponge

Ingredients

Method