It was back in mid September when Mackays, the jam people of Dundee, contacted me to ask if I'd like to take part in a #ChristmasWithMackays challenge. Of course I would. Especially as their deadline of 15th November was weeks away. So how come its taken me until the first week of December?! I have no valid excuse but I hope you'll agree that it's worth the wait as all three of my jammy recipes are fantastically festive.
Boozy Caramelised Orange & Grapefruit Trifle
This is very boozy so if that's not your thing feel free to tone it down or omit completely (replace the alcohol with orange juice). The tartness of the marmalade, oranges and grapefruit works really well with the sweet custard and cream.
5 Trifle Sponges
Mackays Pink Grapefruit Marmalade
5 fl oz Sherry
2 Pink Grapefruit
3 Large Oranges
1 Tbsp Grand Marnier
2 Tablespoons Soft Dark Brown Sugar
5 Egg Yolks
1 Tsp Cornflour
425ml Double Cream
25g Caster Sugar
1/2 tsp Vanilla Extract
275ml Double Cream
Chopped Nuts/Grated Chocolate/Orange Zest
Split the sponges in half and spread each half generously with marmalade. Sandwich back together and spread the top with marmalade Cut each sponge into thirds and arrange in the bottom of a 3 pint glass bowl. Pour over the Sherry.
Grate the zest off one orange and set aside. Peel all the oranges and grapefruits and segment, cutting each segment in half. Strain the juice from the oranges/grapefruit segments and reserve.
Dissolve the brown sugar with 2 Tbs of the reserved orange/grapefruit juice in a small pan. Allow to simmer until the mixture turns slightly darker and thicker. Remove from the heat and add the Grand Marnier. Pour over the orange/grapefruit segments and add the orange zest.
To make the custard mix the egg yolks, cornflour, sugar and vanilla extract in a bowl. Heat the cream until it simmers. Pour onto the egg mixture, whisk well and return to the pan. Keep whisking until the custard thickens then remove from the heat.
Strain the oranges/grapefruit adding the caramel juice to the custard. Arrange the segments in the bowl on top of the sponges. Pour the cooled custard over and leave to set.
Before serving top with whipped cream and toasted nuts, grated chocolate, orange zest as desired.
Pannetone and Ginger Bread and Butter Pudding
A festive version of a traditional favourite. Great combination of flavours and so simple to make. Assemble ahead of time, keep in the fridge and pop in the oven as you serve up the main course and a festive desert will be ready when you are. Serve with cream or ice cream and don't even think about the calories.
Mackays Spiced Ginger Preserve
150ml single cream
50g Caster sugar
Freshly grated nutmeg
Slice the Panettone horizontally and spread bread generously with butter and spiced ginger preserve.
Cut each slice into quarters and lay upright in an ovenproof dish.
Whisk together the milk, cream, sugar and eggs and pour over bread.
Top with nutmeg.
Bake for 30-40 minutes at 180 degrees.
Mincemeat & Spiced Ginger Preserve Muffins
These have all the wonderful spicy flavours of Christmas in them. Quicker to make and lighter in texture than a traditional mince pie. You can use your own homemade mincemeat or shop bought. For extra decadence top with a Brandy Buttercream.
225g Plain Flour
85g Porridge Oats
2 Teaspoons Baking Powder
1/2 Teaspoon Bicarb of Soda
1/2 Teaspoon Salt
85g Golden Caster Sugar
170g Mackays Spiced Ginger Preserve
90ml Vegetable Oil
Sift together all dry ingredients in one bowl, then add the oats.
In another combine all wet ingredients, including the mincemeat and ginger preserve.
Pour wet into dry and mix until just combined.
Spoon into muffin cases.
Bake at 200C for 25 minutes until tops are lightly browned.
Sift icing sugar over the top for a snowy effect.
Thanks to Mackays for sending me a selection of their artisan preserves to work with. Have a look at my previous #BakingWithMackays blog post for further jammy inspiration and remember. Preserves are for life. Not just for Christmas.