Traditional Christmas recipes for all! The Millennial-Hub bring to you these easy-yet-impressive festive homemade recipes. Whether you have a cozy white Christmas or summery warm Christmas, these three traditional recipes are a must try.
Traditional Christmas Fruit Mince Pie Recipe
Mince pies were originally filled with meat such as lamp and beef rather than dried fruits and mixed spices. They were made to represent the manger that Jesus slept in as a baby with the top representing his swaddle clothes.
Here is an easy recipe that makes 36.
Preparation : 60 mins > Ready in : 2 days
For the filling:
*170g blanched almonds, finely chopped
*140g dried apricots, finely chopped
*140g glazed cherries, chopped
*140g cut mixed peel, chopped (candied lemon & orange peel)
*Grated rind and juice of 2 lemons
*Grated rind and juice of 1 orange
*200g dark brown sugar
*4 cooking apples, peeled, cores & chopped
*2 tsp ground cinnamon
*1 tsp grated nutmeg
*½ tsp ground cloves
*255 g cream cheese
*2 tbsp castor sugar (sugar of small granules)
*Icing sugar, for dusting (optional)
For the pastry:
*420g plain flour
*140g icing sugar
*350g cold butter, cut in pieces
*Grated rind and juice of 1 orange
*Milk, for glazing
- Mix the nuts, dried and preserved fruit, citrus rind and juice, brown sugar, apples and spices
- Stir the brandy. Cover and leave in a cool place 2 days.
For the pastry:
- Sift the flour and icing sugar into a bowl. Cut in butter until the mixture resembles coarse breadcrumbs.
- Add the orange rind. Stir in just enough orange juice to bind. Gather into a ball, wrap in grease-proof paper and refrigerate for at least 20 minutes.
- Preheat gas oven to 220°C and grease 2-3 cupcake trays / pastry tins.
- Roll out the pastry ¼ inch thick. With a fluted pastry cutter, cut 8cm rounds.
Filling and Baking:
- Beat together the cream cheese and sugar.
- Transfer the rounds to the cupcake trays / pastry tins. Fill halfway with the filling, top with a teaspoonful of cream cheese mixture.
- Roll out the remaining pastry and cut 5cm rounds with a fluted cutter. Brush the edges of the pie with milk and sent the rounds on top. Cut a small steam vent in the top of each pie.
- Brush lightly with milk. Bake until golden (15-20 minutes). Let cool for 10 minutes. To serve, dust with icing sugar.
Recipe by: Marilyn Villavarayen – Cookery Teacher
This was a tradition from pre-Christian times. When Christmas came to replace the Winter Solstice celebrations, France carried on the tradition for a ‘yule’ log by cutting down a tree each year and then placing it in the fireplace so the heat from the log could be used to prepare the Christmas Eve midnight supper.
This recipe makes 1.6kgs
Preparation: 45mins > Ready in: 2.5 hours
*3 tablespoons melted butter
*Cocoa powder 100g
*75g cocoa powder
*300g icing sugar
*1 tsp vanilla
*1 cup heavy cream, boiling hot
*150g dark chocolate
- Preheat the oven to 200°C. Brush a little melted butter over a pan, place a parchment paper and brush remaining melted butter.
- Combine cocoa powder, salt and flour together in a bowl; whisk or sift.
- Place eggs in a clean bowl. Add sugar and whip until fluffy, thick, and very light in colour. Add the cocoa powder mixture and vanilla extract; beat on low speed for a few seconds.
- Pour batter onto a pan and spread out with a spatula and bake in the preheated oven for 15 minutes.
- Once baked and taken out of the oven, quickly flip the pan to invert the cake. Gently roll cake up inside an oil paper; allow to cool for 20 minutes.
- Unroll the cake and apply chocolate cream over the cake. Roll cake up over the chocolate cream. Wrap log in foil wrap. Refrigerate for about 2 hours.
- Combine dark chocolate and hot cream in a bowl. Whisk until chocolate melts.
- Make an angled cut 3 – 4 inches from one end of the log. Place log on pan. Apply some chocolate cream to the angled slice and attach it to one side. Spread ganache all over the cake, except for the swirls. Refrigerate for 20 minutes to firm up ganache.
- Carve lines into the ganache to create the appearance of tree bark. Refrigerate until chilled before serving.
Recipe by: Malagoda Pathiranage Indrani – Home maker
Christmas Fruit Punch
This beverage was discovered by the East India Company British sailors. It was initially called “pac” or “paanch” menaing “five” in Hindi relating to five ingredients. After introducing this beverage to England and America, its name adapted to the standard English pronunciation and became ‘Punch’ and was widely made for Christmas across the globe.
This recipe serves 20.
Preparation: 15mins › Ready in: 15mins
*2 litres golden circle tropic fruit punch mix
*2.5 litres dry ginger ale
*2 litres orange juice
*1 litre apricot juice
*2 x tins tropical fruit salad in natural juice
*1 punnet strawberries
*Bunch of mint
*Bag of ice
- Cut up strawberries into small pieces. Pick leaves off the mint and shred.
- Pour all liquids into large bowl and stir, and then add the fruit salad, strawberries and mint.
- Add 3 cups of ice to the bowl and stir. Chill for 1½ hours before serving.
- If possible store in jugs in the fridge and top up as it gets drunk.
Recipe by: Subasheni Ganesh – Community Housing – Rent Review Officer