Christmas is around the corner, and traditional sweets are everywhere — freshly-made in Catholic homes, packaged neatly and sold at stalls around churches and dressed up lavishly in store windows.
Walk into the JW Marriott, Juhu, and you will see a number of goodies on display at their specially constructed gingerbread house.
Last week, a few lucky HT Café readers had the privilege of visiting Bombay Baking Co. at the hotel, and learning to make some of these from Pastry Chef Savio Fernandes himself.By the end, everything on the plates was polished off and the debate about which sweet tasted best had reached no real conclusion.
These were the contenders:
Christmas Vanilla Crescent
700 gm flour
450 gm butter
180 gm icing sugar
5 ml vanilla essence
200 gm dark chocolate
Cream the butter and sugar till light and fluffy.
Cream in the vanilla essence.
Fold in the flour and knead lightly.
Roll out 3 in rolls and bake the cookies at 180°C for 20 mins.
Cool the cookies and dip the ends in melted dark chocolate.
90 gm butter n 100 gm raisins soaked in rum
50 gm sultanas soaked in rum
30 gm glazed cherries
30 gm orange peel
30 gm prunes
70 gm breadcrumbs
30 gm flour
50 gm beaten egg whites
20 ml red wine
100 gm brown sugar
Ginger spice powder (to taste)
3 egg yolks
120 gms sugar
1 pod vanilla bean
40 ml brandy
Cream the butter and sugar followed by creaming in the egg.
Add the wine, breadcrumbs and ginger spice powder.
Mix the flour and fruit into the creamed mix.
Line the pudding moulds with melted butter and castor sugar
Pour in the mixture and seal the cover tight with foil.
Steam the mixture for 2 hours and serve with a brandy sauce
For the sauce, whisk the yolks, hot water, vanilla bean and sugar over a double boiler till thick and fluffy.
Gradually add in the Brandy and ensure the sauce does not split.
Serve it with the plum pudding.
3 eggs n 100 gm sugar
90 gm flour/
10 ml vanilla essence
10 gm cocoa powder
500 gm dark chocolate
250 gm cream
Beat the eggs and sugar till light and fluffy.
Beat in the vanilla essence.
Carefully fold in the sifted cocoa powder and flour.
Pour it in a Swiss roll tray and bake it at 200°C for 15 minutes.
Cool the baked Swiss roll.
Melt the chocolate and scald the cream, combine the two to form a smooth ganache.
Cool the ganache and use it to make a Swiss roll and then shape it into a log.