Singapore Sling

A classic cocktail that is light and refreshing. We skipped the Benedictine and used orange juice instead; which may explain the sherberty flavour.  

Singapore Sling
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1 cup ice
1 1/2 oz gin
1/2 oz cherry brandy
1/4 oz triple sec
1/4 oz Benedictine® liqueur
4 oz pineapple juice
1/2 oz lime juice
1/2 Grenadine syrup
1 cup ice
2 maraschino cherries to garnish

Fill a tall cocktail glass, like a Collins, with 1 cup of ice and place inside the freezer.

In a cocktail shaker combine the gin, cherry brandy, triple sec, Benedictine, pineapple juice, lime juice and Grenadine. Add the other 1 cup of ice, cover and shake well until chilled. Strain into the prepared cocktail glass.

Garnish with the cherries or a slice of pineapple and a cherry.

Have a great weekend everyone! - JD

Food Photo of the Day ~ Cheesecake

The other day I made a surprise cheesecake for my husband and kids and it was sensational. Satisfyingly dense with a hint of orange, because I added grated orange rind to the batter, and massive dollops of cherry compote on top. Absolutely mouthwatering!  

I must say this week has been a slice, need I say more...


Have a great weekend everyone! - JD 

Steam Pudding

In all my holiday relaxation glory I forgot to mention the steam pudding I made. I must admit I was a bit anxious at pulling this dessert off. As far as first time deserts go this was definitely a hit. As you can see all went well. With some minor adjustments and a few simple additions this mighty little dessert captivated the dinner table. All eyes fixated on it's golden glow. I let my husband do the honours at serving all those who waited patiently. Through my relief I too was in complete awe. 

When one thinks of steam pudding the thoughts of a heavy sticky stodgy mass come to mind. However even though this pudding was dense, the texture was airy and it was not too sweet.   

Sponge Steam Pudding   - from the Lyle's Golden Syrup Cookbook 

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75g softened unsalted butter, plus a little for greasing

75g soft light brown sugar

2 large eggs, beaten

100g self rising flour

1 level teaspoon baking powder

1 tablespoon milk

For the sauce: 3 tablespoons of golden syrup  

                       4 tablespoons freshly squeezed orange juice

*Note: I had used dark brown sugar... almost Demerara. I found that I need to a a bit more milk to get the batter to a dropping consistence. Because of this I add a few splashes at a time until I felt the batter was right.

Butter the inside of a 1 pint pudding basin.

*Note: Even though it was not suggested I cut some glacé cherries and placed them at the bottom of the buttered bowl. Then I grated orange rind over the buttered bowl. By doing this the orange rind stuck to the sides and bottom giving the steam pudding a fragrant and zesty taste.  

Take a large mixing bowl and beat together the butter and the sugar until it is really soft and light. An electric whisk is ideal for this. Gradually add the beaten eggs, sieve in the flour and baking powder and finally the milk. Beat the mixture until well until it is thoroughly blended and you have a dropping consistency. Pour the mixture into the basin, making a nice level surface with the back of a spoon.

Line a sheet of greaseproof paper... parchment paper will do, and fold to make a pleat in the centre - this will allow for expansion as the pudding rises. Cover the basin with the lined foil and wrap around the rim firmly. Then tie round with a piece of string to secure the foil in place. Stand the basin in a steamer or a pan of simmering water, put the lid on the pan and steam for 1 1/2 hours, keeping an eye on the water level and topping up with boiling water as necessary.

Combine the sauce ingredients in a small pan and heat gently. When the pudding is cooked, remove from the pan, unwrap and ease the edges of the pudding away from the basin with a palette knife. Turn out onto a warmed plate and spoon over loads of the golden syrup, which will soak into the sponge. Finally pour the warm orange syrup over the pudding and serve. 

Have a great weekend everyone! - JW 

Christmas Candy

Christmas time has it's usual suspects at the dinner and dessert table. Wade through all the mincemeat tarts, fruit cake, shortbread, and rum balls and seemingly there is supposed to be a cornucopia of Christmas candy. My mum never made candy at Christmas probably because she made fudge periodically throughout the year. 

This cookbook is only 63 pages has no index just a table of contents which in most part acts as both. There is a simple and brief introduction regarding making the best candy, storing candy and packaging candy and other confections. Charming Victorian inspired holiday illustrations. Classic recipes such as almond clusters, pralines, peppermint creams, peanut brittle, fudge, salt water taffy and popcorn balls.

Last night I attempted to make the fruit fudge. I say attempted because I have tried on occasion to make this confectionary goodness only for my efforts to be a bit on the disappointed side. Although in my defence I think having a candy thermometre would help, slightly. My mum never used a candy thermometer and her fudge was fabulous every time. So much so that it would be purchase even before hitting the school's bake sale table.  

I found a recipe, from this book, to be nearly fool proof. The fudge did turn out. That said, I think a tweak here or there on my part, could make it better. I will go back to the kitchen at some point today and have another go. In the meantime I will share the recipe from the book so that you may try.

Fruit Fudge

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2 cups granulated sugar

1 cup milk

1/4 cup unsalted butter

1 teaspoon vanilla extract

1/2 cup mixed canned fruit, coarsely chopped

**candied cherries may be substituted for the mixed fruit

Grease an 8 inch square pan with butter.

In a large heavy saucepan, combine the sugar, milk, and butter. Cook over high heat, stirring constantly, until the sugar dissolves. Reduce the heat to moderate and continue to cook, stirring constantly, until; the mixture comes to a boil.

Cover the pan and cook for 1 minute. Uncover the pan and insert a candy thermometer. Cook, uncovered, without stirring, until the mixture reaches the soft-ball stage (236ºF on the candy thermometer). 

Remove the pan from the heat and stir in the vanilla. Set aside until the candy cools to lukewarm (110ºF).

With a wooden spoon, beat the fudge until it is thick and creamy and is no longer glossy. Quickly stir in the fruit.

Pour the fudge into the prepared pan. Cool in the pan on a wire rack. When the fudge is firm and completely cool, cut it into squares. 

Notes: Because I do not have a candy thermometer I had a glass of cold water beside the saucepan and periodically took a small spoon with a small amount of the fudge as it cooked and tipped it into the water to see if it would form a small soft ball... hence the term "soft-ball stage". Probably not the most effective way however that is how my mum tested her fudge. And it turned out every time. 

Hope everyone is enjoying the week so far. - JW