For the batter: Butter 450 gms, Breakfast sugar 250 gms, Eggs 8, Refined flour 470 gms, Ground cinnamon 2 gms, Coco powder 50 gms, Curd
For the Christmas mix: Tutti Fruti 100 gms, Cashew nut 100 gms, Golden raisin 100 gms, Candy Ginger 25 gms, Candy orange peel 25 gms, Dry black currant 25 gms, Chocolate chips 150 gms, Dark Rum 120 ml, Red Wine 90 ml
Take room temperature butter and beat it with the sugar. Begin stirring the eggs in it one by one until the mixture becomes fluffy. In a separate bowl, mix refined flour, cinnamon and coco powder.
Add this dry mixture into the egg, butter and sugar mixture. Add curd to the above and mix well. Also mix in the dry fruits and chocolate chips. Add the dark rum and wine and mix it well.
Take silicon moulds and fill them up with the mixture. Set them in a pre heated (180 degree) oven for 30-35 minutes. Unmould and dust with sugar
Recipe courtesy: Chef Sanjeev Sharma, Amour The Patio Restaurant Café & Bar, Hauz Khas Village, Delhi
Vodka 60 ml, Rum 60 ml, Gin 60 ml, Tequila 60 ml, Red Wine 150 ml, Sugar syrup 60 ml, Cranberry Juice 150 ml, Red Apple 1 Whole, Orange 1 Whole, Clove 8 pcs, Star Anise 3 pcs, Black Pepper 8 pcs, Cinnamon 2 small sticks
Place a non-stick frying pan on a low flame and add all the spices. Toss them for a minute to release their aromatic oils.
Remove the pan from fire, add the cranberry juice and let it sit for 15 minutes so that the juice can absorb all the flavours from the spices.
In a pitcher add sliced apples and oranges, the wine and the spirits. Add the spiced cranberry juice and give a good stir. Add sugar according to taste.
Serve the punch warm or with ice.
Recipe courtesy: Anthony Phillip, manager and sommelier, The Chatter House, Epicuria Mall, Nehru Place, Delhi