Purplemaniacs Posted November 11, 2012 Share Posted November 11, 2012 Another Delia gal here. And another here I have made 6 lbs of mincemeat, Delia's classic cake, 2 puddings and I have the fruit in soak for her Creole cake. Chrissie Quote Link to comment Share on other sites More sharing options...
Laura007 Posted November 11, 2012 Share Posted November 11, 2012 I read somewhere the other day that the traditional day to do christmas cakes and christmss pud is the last Sunday in november. I think its called stirring Sunday. So this year it's the 25th November Quote Link to comment Share on other sites More sharing options...
Purplemaniacs Posted November 11, 2012 Share Posted November 11, 2012 Yes Stir Up Sunday is the last Sunday before Advent and is traditionally the time that Christmas Puddings were made. Each member of the family would stir the pudding and make a wish. Chrissie Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 13, 2012 Share Posted November 13, 2012 Cooking a rich fruit cake is tricky, I use the conventional setting on my oven rather than the fan setting and usually use a lower temperature than Delia recommends because my oven tends to cook hot. I wrap the cake tin in a thick layer of brown paper and sit the whole thing on a newspaper on the oven shelf. I usually end up slighly burning the outside because I am paranoid about the middle not being cooked. The middle should be fine and feeding the outside with brandy a few times will help. Quote Link to comment Share on other sites More sharing options...
Eggasperated Posted November 13, 2012 Share Posted November 13, 2012 Thank you chickencam, I did use the conventional setting but think the temperature should have been lower. I have just shaved some of the hard base off of mine with a really sharp lemon zester prior to feeding it it's first dose of brandy, and I hope that will help. OH has decided not to say anymore . Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 13, 2012 Share Posted November 13, 2012 Wise man My OH told me last year that he doesn't like homemade mince pies, it has only taken him 25 years to tell me Quote Link to comment Share on other sites More sharing options...
Olly Posted November 18, 2012 Share Posted November 18, 2012 I don't really like Christmas cake, but I wanted some small cakes as gifts for the elderly ladies I meet once a month at Contact the Elderly teaparties. Last January, Waitrose were selling off the 'Delia Christmas Cake kit' at £5, and I bought one on the basis that the fruit and sugar would cost more than that. I meant to make it and freeze it, but never got round to it, however as everything was in sealed packets I decided it would be ok. I've just made two 4" round ones (Lakeland pork pie tins) and a 6" square which I'll cut into four and marizpan and ice as four little ones. They look ok, but it's my first experience of using a 'kit' - I don't think I'd buy one again even at a reduced price. I'll make a fruit cake topped with cherries and nuts for my own Christmas. Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted November 18, 2012 Share Posted November 18, 2012 I'm really behind with my Xmas cake this year. I too have a Delia kit from last year. I'm sure it will be fine, plus I usually over soak my cake with ' plonk' - so it should be fine this year. I want to make a non alcoholic Xmas cake too, a little tiddly one for me. I'm thinking some mixed berry punch or ginger punch from Holland & Barret may be ok to soak the fruit in? Emma.x Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted November 18, 2012 Share Posted November 18, 2012 ....I want to make a non alcoholic Xmas cake too, a little tiddly one for me..... Make up your mind; do you want it tiddly or not.... Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 18, 2012 Share Posted November 18, 2012 ....I want to make a non alcoholic Xmas cake too, a little tiddly one for me..... Make up your mind; do you want it tiddly or not.... Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 18, 2012 Share Posted November 18, 2012 Mine is just out of the oven, one and a half times Delia's classic mix, takes some mixing, but it is just about one of my favourite things to eat, I really look forward to it each year Quote Link to comment Share on other sites More sharing options...
Eggasperated Posted November 28, 2012 Share Posted November 28, 2012 I posted here a couple of weeks ago about my disappointing Christmas cake; after cutting away some of the worst bits and feeding it twice I have now decided I'm never going to be happy with it so I'm starting again. I will certainly adjust the cooking times and probably the oven temperature to try and get a better bake as I can't really afford to mess up another one. The other one is going in the freezer and OH said he will trim it up in the new year with his electric saw to get rid of all the hard bits . I have been encouraged by the fact that my 3 and a half year old Black Rock cross laid her first egg this morning after a really heavy moult that started in September- so with her offering I know it's the right thing to do . Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 28, 2012 Share Posted November 28, 2012 Make sure that you also wrap the tin up well in brown paper and cover the top with a sheet of greaseproof with a 50p sized hole in the middle right from the start. I usually sit mine on a whole newspaper too. Quote Link to comment Share on other sites More sharing options...
Eggasperated Posted November 29, 2012 Share Posted November 29, 2012 It's going to be so well wrapped we'll be able to play pass the parcel with it Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 29, 2012 Share Posted November 29, 2012 Good luck, it has taken 10 years of using my current oven not to burn the Christmas cake, I managed last year and this, but i still dread cutting into it in case it is under cooked,although OH likes soggy cake, but won't touch burnt cake, so all is not lost Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted November 29, 2012 Share Posted November 29, 2012 Oy cheeky! Tiddly means small where I come from! I still haven't made any Xmas cakes. Just far too busy with other stuff... work, secret santa gift making, Xmas outings & W.I stuff. I'm going to set aside some time to do the cake, make cinnamon stars etc & bake my gingerbread house & mince pies. I also want to make a homemade pork pie for Xmas buffet tea. Emma.x Quote Link to comment Share on other sites More sharing options...
rachel19 Posted November 30, 2012 Share Posted November 30, 2012 I made mine this week - first time so it will be interesting i think! Recipe was nice and it smells lovely. The recipe said to wrap it in newspaper in the oven which i didn't do and it still didn't burn so i guess you don't always have to do this? It was supposed to be in the oven for 2 hours but my oven always cooks things quicker so it just had 1hr 45mins which seemed plenty for it. Am now feeding it regularly with Amaretto and will ice the week before christmas Quote Link to comment Share on other sites More sharing options...
