Christmas Pud

Ingredients
125g sultanas
100g raisins
1 grated cooking apple
100g dried cranberries
100g glace cherries
75g dried apricots (finely chopped)
1 lemon, grated rind and juice
1 orange, grated rind and juice
4 tablespoons brandy
6 tablespoons black beer (or stout)
1 teaspoon mixed spice
1/2 teaspoon cinnamon
50g vegetable suet
75g plain flour
125g dark brown sugar
75g white breadcrumbs
1 tablespoon treacle
2 medium eggs

Method
1. Combine fruit, alcohol, spices, fruit rind and juices and leave to stand overnight.
2. Mix in suet, flour, sugar and breadcrumbs.
3. Add beaten egg and treacle, and mix well.
4. Transfer to 1.2 litre greased bowl - cover with cling film - cook in microwave on full power for 5 minutes - stand for 5 minutes - cook for a further 3 minutes - stand for 10 minutes.

Status
Cook this every Christmas - need to be careful the mix isn't too sloppy or it stays a bit soggy in the middle - might try splitting it into two smaller bowls this year, and cooking in advance to allow it to mature a day or two. Very tasty and moist, and reheats in the microwave no problem - beats the interminable steaming anyway!

Christmas Nut Loaf

Ingredients
300g cashew nuts, roasted and finely chopped
50g peanuts, roasted and finely chopped
50g sunflower seeds
50g wholemeal breadcrumbs
50g crumbled cheddar cheese
1 medium sized finely chopped onion
1 large garlic clove, crushed
1 aubergine,roasted and finely chopped
2 tomatoes, peeled and finely chopped
150g mashed parsnip
1 tablespoon dried parsley
1 teaspoon dried sage
1/2 teaspoon dried oregano
1/4 teaspoon ground ginger
1/4 teaspoon chilli powder
2 teaspoons dark soy sauce
1 egg, lightly beaten
225g chestnut puree

Method
1. Roast cashew nuts / peanuts, and the aubergine
2. Heat some butter / oil, and fry off the onion until transparent, add tomatoes and garlic and cook for a couple of minutes.
3. Chop the roasted aubergine and add to the mix, and cook for another minute
4. Remove from the heat and mix together with the finely chopped cashews and peanuts, and the sunflower seeds, breadcrumbs, cheese, mashed parsnip, herbs and spices - mix well to give a firm consistency.
5. Press half mixture into a greased loaf dish - spread the chestnut puree over the mixture, and top with the remaining half.
6. Bake in the oven at 190C for 45 minutes - 1 hour or until golden brown.
7. Service sliced, with a sauce or gravy (serves 6-8).

Status
Just made - but won't cook until Christmas Day!