Wednesday, 29 October 2014

Christmas Cake in 5 Easy Stages: Stage Two - Baking

This is Stage Two of my 5 stage Christmas Cake series, click here for Stage One (the soaking). In this stage we are going to make and bake the cake. I mentioned in Stage One that the recipe I use has been modified from a Nigella Lawson Christmas Cake recipe in How to be a Domestic Goddess, and I am using the 1/4lb version here.
 
 
In Stage One, you soaked your dried fruit in your chosen alcoholic beverage (sherry, brandy or marsala). Before we get on to the cake instructions, you need to line your tin with baking parchment, both at the base and around the sides, allowing about 10cm of parchment to protrude up proud of the sides of the tin. You also need a second circle of parchment, the same size as the base, from which you will cut a little hole in the centre. You will use this to place on top of your cake to stop it burning (the hole allows you to do the skewer test).
 
Once you have lined your tin, use a folded length of brown paper (the same height as the parchment) and wrap it around the outside of your tin, securing with string.
 
Preheat your oven to 150C.
 
Ingredients
110g Butter
90g Demerara Sugar
1 tsp Grated Orange Zest
2 Large Eggs
1 tbsp Marmalade
250g Plain Flour
The Soaked Dried Fruit
1/2 tsp Ground Mixed Spice
1/2 tsp Ground Cinnamon
A Little Nutmeg (optional)
1/2 tsp Almond Essence
Pinch of salt
 
1. Cream together the butter and demerara sugar in a large bowl (I use an electric whisk). Then beat in the grated orange zest.
 
2. Add the eggs, one at a time, beating well after each one. Then stir in the marmalade.
 
 
3. Weigh out the flour and add to it the spices. Sift a little into the wet ingredients and stir well.
 
4. Then add some of the dried fruit, stirring, and repeat by adding more flour/spice then the fruit until you have thoroughly mixed both. If there is any sherry left in the dried fruit bowl, reserve this for later.
 
5. Add the almond essence and a little pinch of salt. Place the prepared parchment with the hole on top of the cake gently.
 
6. Spoon into the cake tin and bake for between 2-2 1/2 hours. I have a fan oven and mine was cooked after 2 hours. You can test whether it is cooked by inserting a skewer, if it comes out clean it is done.
 
7. Once your cake is out of the oven, remove the top parchment and brush over the reserved sherry and leave to cool.
 
 
8. Wrap in foil and place in a container.
 
Your cake needs to mature for at least 3-4 weeks. Stage Three will be all about feeding the cake, and I will be back with that instalment in November, when we will also be gathering the supplies for the decorating of the cake!
 
Feel free to ask me any questions.
 
Love Mrs Jones x
 

Sunday, 26 October 2014

Christmas Cake in 5 Easy Stages: Stage One


This is the start of a series of posts I am doing on making a Christmas Cake. I am not a professional baker, but I do make a Christmas Cake most years and the first few times I did it, I could really have done with some help. So, if this is your first year that you intend to make a cake and need a bit of hand holding - follow my series.

Stage One is all about finding a recipe, gathering your ingredients together and soaking the fruit.

Finding a recipe that will suit your individual likes is not all that easy. For years, I followed a Delia Smith recipe but some years ago changed to a Nigella Lawson one (published in How to be a Domestic Goddess) which I have adapted for my particular quirks! Once you have found a recipe, your next step is making sure you have the correct sized tin, and if not, could you borrow one from a friend or family member?


Today's stage assumes that you have your recipe (I will be providing my bastardised version of Nigella's) and that you have got your ingredients and some time in the next couple of days ready to bake the cake, so if you work all week, a Friday or Saturday night are going to be your best times to soak your fruit.

Ingredients for Stage One (Note: this is for a 18cm round cake tin or 15cm square tin):
350g Sultanas
160g Raisins
50g Glace Cherries
50g Mixed Peel (Optional)
60ml Sherry, Brandy or Marsala

1. Rinse the glace cherries in a sieve to get rid of the syrup and roughly chop into quarters.

2. Weigh out the remaining fruit and mixed peel if using and place in a large bowl with the cherries.

3. Measure out your sherry and pour over the fruit. Stir well before covering with a tea towel. This needs to be left to soak overnight.


I will be posting Stage Two during the week, but if you want to get your ingredients ahead of time, here are the remaining ingredients. 

110g Butter
90g Demerara sugar
1 tsp Grated Orange zest
2 Large Eggs
1 tbsp Marmalade
250g Plain flour
1/2 tsp Ground Mixed Spice
1/2 tsp Ground Cinnamon
A little grated Nutmeg
1/2 tsp Almond Essence

Baking parchment
Brown paper


Love Mrs Jones x

Monday, 20 October 2014

Bake: Treacle Tart


Treacle tart was always one of my favourite childhood puddings, and making it takes me right back down memory lane. My kids didn't like the sound of it at all, until I told them it is golden syrup and not real treacle at all!

Ingredients
For the pastry case
100g Plain flour
75g Butter
1 tsp Caster sugar

For the filling
454g Bottle of Golden Syrup
Breadcrumbs made with 2-3 slices of bread

This makes 1 20cm (8inch) tart.

Method
1. Rub together the flour and butter until it resembles breadcrumbs. Add the sugar and a little cold water until it forms a ball. Alternatively, put the ingredients in a food processor and whizz together. Pour a little water down the funnel until it clumps together.

2. Put the oven on at 190C and wrap the pastry and pop it in the fridge until the oven comes to temperature. 

3. Sprinkle flour on your work surface and roll out wide enough to cover your flan dish. Place in the dish and prick the base with a fork. Add in some ceramic baking beans (I just pop a couple of teapsoons on mine) and bake blind for approximately 15 minutes. 

4. Remove from the oven and take out your beans/teaspoons.

5. Tip the breadcrumbs into the case and squeeze the golden syrup on top. You may not need a whole bottle.

6. Pop back in the oven for 20 - 30 minutes.

Delicious served with custard, cream or ice-cream.


Love Mrs Jones x

Sunday, 19 October 2014

Sewn: Autumnal PJ Trousers

I spotted some gorgeous Fox fabric back at the Stitching, Sewing & Hobbycraft show in September, but couldn't get anywhere near the stand to buy some. However, after a quick search on good old Ebay, I found it and snapped myself up a couple of metres for some new PJ trousers.

This comes in four colourways: yellow, beige, blue and turquoise (this is turquoise).
I followed my Pyjama Trouser Tutorial to make these (which I have recently updated). It really is a quick and easy way of making PJ trousers if you have an existing pair to use as a template. I think it took me less than an hour from getting the fabric out to hemming the trousers. 


I have spotted some awesome brushed cotton penguin fabric from the same ebay seller and it is very tempting to pop back and get some of that for when the weather turns really cold!
 
  
I never tire of sewing in my own little label!!

Do pop over and check out the tutorial and if there is anything you want help with, just leave me a comment.

Love Mrs Jones x

Wednesday, 15 October 2014

Le Challenge: Mix - Scrappy Rainbow Chevron Quilt

As usual, in my rush to start a project, I didn't think the quilt rules through, so after "chevroning" up all the pretty fabrics some months ago, I had to unpick half of them when I realised that I needed to sew it in straight lines to avoid those tricky Y seams! But, I love how it has turned out! 



It totally fits in with the theme Mix because it is a mix of fabric designs and, breaking all the rules, materials (cotton, linen and a little bit of polycotton too)! It feels smugly frugal to use up my fabric scraps in this way. I used an old duvet cover for the backing, some leftover dress fabric for the binding and even the batting was pieced together with (large) scraps.



This is the first time I have constructed a quilt sandwich"properly"- previously I have done minimal quilting and added on a backing much as you would a cushion back. This time, I quilted all three layers and used binding for the first time! I do concede that it seems to really frame the quilt.


I machine stitched the front of the binding but could not trust myself to do a neat enough job through from the back, so hand stitched that bit. I found the mitred corners a little tricky - some are neater than others!!


Don't forget to have a look at all the other entries this month over at Le Challenge.

Le Challenge

Love Mrs Jones x

Tuesday, 14 October 2014

Q4 2014 FAL List

I am joining in over at The Littlest Thread for the last quarter in the year for FAL, aiming to finish some of the projects that I have started. I am usually quite good at this, but sometimes I just get bored with one thing or new fabric has tempted me, and I am off on another tangent!

1. Rainbow Chevron Quilt
I may be cheating with this one as it is so nearly finished. This is a scrappy quilt I started ages ago, but is just waiting for me to finish the binding.

2. Winter's Lane Quilt
I have five or six blocks made for this quilt, but I would love to have it complete by the beginning of December.


3. Beach Hut Cross Stitch
Following on from last month's Le Challenge entry, I re-discovered this beach hut cross stitch in a craft room tidy up session, so, when the light and my eyes permit, I have been tackling this.


4. Map Cushions
I bought some great map fabric back at the Stitching show which is just waiting to be whipped into some cushions for my dining room.

5. September Blue Quilt
Still haven't got my arse in gear with the amazing fat quarter September Blue bundle which I won back in the Summer. I have mapped out a quilt pattern on Quiltography but am yet to even make the first cut!




Finish Along 2014

Love Mrs Jones x

Sunday, 12 October 2014

Craft: The Holly and The Ivy Christmas Card

Fantastic Ribbons have kindly sent me a couple of rolls of their new Christmas ribbons, which are in stock now. I chose a gorgeous green The Holly & The Ivy - see below, and a Nordic feel "Do not open before 25th December" which I am planning to do a feature post on later in the month.

I mentioned earlier that I was going to crack on with my Christmas cards in October, and I thought this would be an ideal use for some of this lovely ribbon. 



Materials Used
Card blanks with envelopes
Fabric scraps: green from Aspen Frost, and red from Winter's Lane
Sequins (or small buttons)
Gold holly leaves (you could also use felt)
Natural hemp cord
Satin Holly & Ivy Ribbon
Glue (I prefer to use glue dots) and small white stickers
Rotary cutter or scissors

1. First, select and cut a rectangle of your red fabric with your rotary cutter. Press the fabric with an iron. Using some red embroidery thread, carefully sew the gold holly leaves in the top right corner of the rectangle, and sew on your sequins, overlapping them to create the berries.

2. Then cut a slightly larger rectangle from the green fabric. Press the fabric with an iron. Use glue dots to secure neatly onto your card.

3. Use glue dots to secure the red fabric on top of the green fabric. Smooth out any wrinkles.


4. Cut two lengths of hemp cord so that there is enough to stretch onto the reverse of the card. Iron out any kinks. Secure one end on the reverse of the card front with a white sticker. Stretch the cord taut down the card front and secure the other end in the same manner.


5. Finally, trim your ribbon, add some glue dots and affix to the card.


Don't forget to check back later this month to see what I do with my other roll of ribbon!

Love Mrs Jones x