Golden Bathurst days

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The school holidays were coming to a close and my feet were itchy. (Metaphorically not medically.) So, I decided that a road trip to Bathurst was long overdue. We could visit the old man, Mr Bagpipes. Just me and our two lads. And it would be mega awesome. (In ‘young boy language’.) Autumn had hit and golden poplar leaves glinted like a million tiny gold coins, bedazzling us as we drove by. Conversation revolved around our favourite Lord of the Rings characters and the fanciest cars we had encountered thus far. All set against a musical backdrop of the Gaelic clan Capercaille, a drop of Chris Izaac and part of the soundtrack to my youth, Split Enz.

We arrived safe and sound and celebrated with a tasty lunch at The Hub, involving roast mushrooms, buffalo mozarella and parsnip chips. Afterwards, an obligatory ice-cream for the boys from the iconic institution that is Annie’s Old-fashioned Ice-cream Parlour. Church bells ring regularly in this old town, reverberating closely off sandstone walls and reminding us that we are no longer in a big city. The weather is strangely warm and balmy and we enjoyed the gentle stroll into town for dinner. Our destination was the artfully converted place of worship, the Church Bar and Woodfired Pizza. We sang songs of praise to the beautifully crispy based pizzas. And slept well that night at Dad’s abode.

Next day, sunny skies again and a visit to Bathurst wouldn’t be complete without morning tea at Legall. The goodness that is French patisserie set us up nicely for further adventures. (Involving the mandatory toffee choux and lemon tart.) We were wowed by the amazing collection of vintage cars at the the National Motor Racing Museuem, located at the foot of the iconic Mt Panorama racing track. Dad then popped into to his place of employment to do a spot of work. My sons and I visited the War Memorial, being on the cusp of Anzac Day and enjoyed a meander in the ornamental 19th century parks. Back at Dads,’ the whipper snippers read real-life books whilst I cooked up a big pot of my restorative vegetable soup for Pa, freezing a few portions as well.

As we were on an eating tour of Bathurst, dinner that night was at Tommy’s. We happily consumed ribs, hotdogs and burgers the size of a small boys head. The grown ups may have partaken in a jug of Tommy’s margarita mix. But that can neither be confirmed or denied.

Friday morning arrived and the weather gave way to the impending bleakness of winter. After one more quick visit to Legall (pastries are actually good for you dontcha know), we bid farewell to Mr Bagpipes. Naturally, thanking him elegantly for his kind hospitality. For a last hurrah, the wee lads and myself trotted off to the Australian Fossil and Mineral Museum to see the Supercroc touring exhibition. Modelled off the fossilised bones of a prehistoric crocodile found in the Saraha desert, this behemoth was over 13 meters long. All three of us were glad that it was now extinct. We oohed and aahed over various brilliantly coloured precious and semi-precious minerals. As well as honest-to-goodness fossils, including a life sized T-Rex replica. Roar.

Like the poplar trees lining the roads to and from Bathurst and the precious stones at the Mineral museum, these days are golden. Time taken to once again reconnect to my children will hopefully hold us all in good stead in the busy weeks ahead. We also got to eat a whole lot of damn fine food and clap eyes on Mr Bagpipes in his natural environment. And that ain’t half bad. In fact it’s, gold.

http://www.churchbar.com.au
https://www.nmrm.com.au
http://www.somervillecollection.com.au
http://www.tommysbx.com
http://www.visitnsw.com/destinations/country-nsw/bathurst-area?nst=0&gclid=COm_6KvRpswCFQJwvAodDBsOtw&gclsrc=aw.ds

Desperate to read more Bathurst posts from the Cheergerm?
Back to Bathurst and a spot of Tex-Mex
Shadow sisters and the Apple Bar
Bathurst and bagpipes

Mum

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To our Mum on her 70th birthday, from your four daughters.

When we were little, you were always there for us, both physically and emotionally. You clothed us (yes, albeit it in homemade corduroy trousers and hand knitted jumpers) and fed us delicious and healthy food that you made (mostly) with love. You played with us, made sure we spent plenty of time outside and provided books, music, art and craft with what felt like, endless encouragement and loving patience. When we were teenagers and things were often treacherously bumpy, you listened to us and you talked to us. Now we are grown up and know what it takes to be a parent, we know that your mind would have been full of many concerns and worries and that nothing is as easy as it looks. Yet, when we were little, we always felt that you saw us. That we were actually people who had as much right to be in this world as any grown up did.

And maybe that is your most special gift Mum. When you look at a person, what you see, is the actual heart of that person. Not physical beauty, not colour, not difference, not ability or lack of ability, not whether hair is curly or straight but the fact that they are put on this earth and in your view, that makes each of us worthwhile. This quality along with your sense of humour, kindness, can do attitude, work ethic, interest in others and in this crazy world we live in; has made you the best of teachers, a beloved daughter and sister, an attentive grandmother, the most steadfast of friends, a great wife (twice), a valued member of our community and in our view, the very best of mothers.

And for that, we thank you.

http://bluwatergrill.com.au/

A fight to the death and chocolate swirled pavlova

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Some marriages are life-long love affairs, full of flowery and undying proclamations of romantic love. Others are like a military alliance, where the couple march steadily along the highway of life, side by side, enjoying common goals with stoic fortitude. Some marriages are simply just endured and others don’t make it at all. Whilst ours has had its bursts of romance and is based on a rock solid friendship, it is probably best described as a prolonged torturous comedic metaphorical fight to the death. The winner of the day is the one who gets in the best joke, at the others expense of course. The final victor will be the last one left standing. I am going to make sure it is me.

This pavlova was made for a friends pre-Easter soirée. The Yak was a big fan of the grown-up savoury spiciness of this dessert. The soft buttery pears, the chewy meringue, the tangy sour cream and the sweet heat of the gingery syrup was a food revelation. Happy fifteenth wedding anniversary Yak. In the face of the fear that I won’t do better at this late stage of the game; I guess you’ll do.

CHOCOLATE SWIRL PAVLOVA WITH MAPLE POACHED PEARS

WHAT YOU NEED
6 small pears, peeled (I used rather large Corella pears but smaller pears would have looked better on the pavlova)
2 cup (250)ml maple syrup
5cm piece ginger, sliced
6 fresh bay leaves (I didn’t have any fresh, so I didn’t use any.)
6 egg whites, room temperature
1 1/2 cups caster sugar (330g)
1/ tsp white vinegar
1 tsp cornflour
2 1/2 tbls cocoa powder
300-400g creme fraiche
1 tsp pure icing sugar, sifted

HOW YOU DO IT
To make the maple pears: place pears, maple syrup, ginger, bay leaves and 3 cups water (750ml) in a saucepan.
Bring to a simmer over medium heat, then cover the circle with a circle of baking paper and reduce heat to low. Simmer for 45 minutes or until tender. (My bigger pears took about 1 hour and fifteen minutes.) Remove pears from the liquid.
Discard half the liquid, reserving the bay and ginger. Return the remaining liquid, bay leaves and ginger to a deep saucepan and place over high heat.
Boil the liquid for 30 minutes or until thick and syrupy. Cool completely and set aside.
To make the pavlova, preheat the oven to 180C and line a baking tray with baking paper.
Place baking paper on a large tray and draw an 18 cm circle.
Beat the egg whites and a pinch of salt to firm peaks.
Keep beating the egg white on low adding the sugar a tablespoon at a time.
Once all of the sugar is added, continue beating on a medium speed until the meringue is no long gritty to the touch and is stiff and glossy.
Fold through the vinegar, cornflour and 2 heaped tsps of the cocoa.
Spread into the prepared tray and sprinkle another 2 tsps of the cocoa over the pavlova and using a palette knife, swirl the cocoa through the pavlova.
Place it in the oven and drop the temperature down to 130 (120 fan forced) and bake for one hour. Rotate every 20 minutes to ensure even baking and colouring.
Turn off the oven, leave the door ajar and let the pavlova cool down in the oven for at least 3 hours.
Combine the sour cream, icing sugar and remaining 1 tsp cocoa and spread over the pavlova. Halve (or quarter) the pears and arrange over the top. Served drizzled with the reduced maple syrup and scatter with the bay leaves. (If you had any.)

A Cheergerm adaption of a recipe from the April 2016 Delicious magazine. I changed the pavlova method

Easter egg biscuits and Miffy

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Sister number three in our family, from a very young age, adored the series of books about a small white rabbit named Miffy. The Dutch artist Dick Bruna created this character over sixty years ago. It is easy to see the appeal to small children with his clever use of primary colours and minimalist bold lines. Our sisters love of these books was so great, that we nicknamed her after that iconic straight-eared bunny.

Miffy was a sweet and sensitive child with a solid love of the ridiculous. She was a deep thinking furrowed browed tumble of light brown curls, with a smackering of tawny freckles upon the bridge of her cute button nose. One of the moments that best describe her, was when around the age of nine or ten, she decided to forgo any Christmas gifts and donate the money to Mother Teresa and the poor. (We may have teased her mercilessly about this selfless act but we were secretly all very impressed.)

These chewy coconut biscuits are a bit of festive Easter frippery and fun. Easy to make with kids, they are a colourful addition to any Easter table. Using my favourite Coconut Macaroon recipe, I threw in a dash of lemon zest which added a faint hum of citrus. Miffy visited the other day and even though we are all ‘growed up’ and life and time has altered us somewhat, she is still that same sweet, funny and tender soul. After taste testing these biscuits our Miffy gave them two very big bunny thumbs up.

EASTER EGG MACAROON BISCUITS

WHAT YOU NEED
2 egg whites
Pinch salt
1/2 cup (100g) caster sugar
1 1/4 cups (125g) desiccated coconut
1/4 tsp vanilla bean powder (or pure vanilla paste or essence)
Zest of one medium sized lemon
125g mini candy coated eggs (gluten free)
40g white chocolate

HOW YOU DO IT
Preheat the oven to 150C and line two baking trays with baking paper.
Beat the egg whites and salt until they are stiff. Gradually beat in the sugar and fold in the remaining ingredients.
Drop 2 teaspoonfuls of the mixture about 5cm apart on the trays and using the other end of the spoon, dig a small indentation. This is where you will pour the chocolate and pop the eggs in once the biscuits are cooked and cooled.
Bake for about 20 minutes, rotating halfway through. When the macaroons are dry and cooked, they will be a pale, pinky-gold. Let them cool completely.
Melt the white chocolate in a small glass bowl, either in the microwave or on a double boiler. Let the chocolate cool and thicken, then place abut 1/4 to a 1/2 tsp into the middle of each macaroon. Pop three of the Easter eggs onto each macaroon.
Store in an airtight container.

Recipe slightly adapted from Ladies, A Plate by Alexa Johnston.

Looking for other Easter food ideas?
Gluten free silverbeet, herb and polenta pie
Roasted baby carrots with cumin
Heirloom carrot autumn salad
Hot cross buns

An homage in the shape of a gluten free apricot slice

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If people could be a fruit, my maternal Nana Dorothy would have been an apricot. Our grandparents owned an orchard in the Central Otago region of the South Island of New Zealand. Pop’s apricot trees were special, as was the fruit they produced. They tasted of sunshine with a hint of savoury tartness. My memories of Nana are inexorably woven together with this small pale golden orange fruit. The blushing velvety exterior of an apricot still reminds me of her luminous complexion and whilst she was warm and kind, Dorothy also had a sharp wit and tongue when it was required.

If I close my eyes and remember those visits, I think of rosehips and grey wild thyme, whispering pines and the muted golden browns and tans of the surrounding craggy Central Otago hills. Tartan woollen blankets, bountiful stone fruit, apples, pears and the low rocky walls made of the unique local schist stone of the region. I can see Pop on the tractor amongst the variegated foliage of the fruit trees. I can hear the ear splitting bark of the cherry gun and watch the frost pots being readied when temperatures were set to drop.

Dorothy was a good cook and baker. How very grown up I felt when helping her carry the wicker baskets laden with a morning tea of something homemade down to the workers. I can see and almost smell the fat juicy sausages that Nana served with her homemade, piquant apricot sauce. Her baking tin always contained a slice or cake. She was generous with food, with her love and with her particularly joyously infectious laugh that I can still hear in my head.

This apricot slice is my homage to her. Sweet, buttery, tropically coconut and vanilla; beautifully offset by the faintly tart fruit. The apricot and almond meal are happy bedmates. I wish she was still with us so I could serve her a generous portion alongside a cup of tea and hear her laugh, just one more time. If you were a fruit, what fruit would you be? I think I too, would be an apricot.

GLUTEN FREE APRICOT SLICE

WHAT YOU NEED
185g butter, room temperature
3/4 cup caster sugar
2 eggs
1 tsp vanilla essence or 1/2 tsp vanilla bean powder
100g almond meal
135g gluten free self-raising flour
1/2 cup dessicated coconut
12 fresh apricots (500g), halved and de-stoned
1 heaped tablespoon Apricot jam to glaze

HOW YOU DO IT
Preheat oven to 180C (170C fan-forced) and line a 18cm x 28cm lamington tin with baking paper.
Using a hand mixer or stand mixer, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Add the vanilla.
Sift the almond meal and self-raising flour into a bowl, then stir in the coconut. Gently fold the flour mixture into the butter mixture.
Spread the mixture evenly over the base of the prepared pan.
Arrange the apricot halves cut side up on the cake batter, pressing them in slightly.
Bake for 35 to 40 minutes or until a skewer inserted into the middle of the slice comes out clean.
Whilst the cake is still hot, heat the apricot jam and brush it over the apricots.
Cool completely in the pan, then cut and serve.
Cooking Notes: this can also be served hot as a dessert with ice-cream, yoghurt or mix a tablespoon of honey into mascarpone or ricotta.

A Cheergerm adaptation of two recipes from the Taste Website. Links after photos.

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http://www.taste.com.au/recipes/26489/coconut+apricot+slice

http://www.taste.com.au/recipes/347/apricot+and+almond+slice

Quick pickled baby cucumbers, Japanese style

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Kid 1 and I were watching the lovely Rachel Khoo on her BBC cooking show when I asked him, ‘Rachel is your type, isn’t she?’ Kid 1 replied, ‘I don’t have a type, all girls are my type.’

Ummm. Think we are in trouble.

Back to food. I am on a pickling rampage. Well, that is a slight exaggeration but quick refrigerator pickles are somewhat of a revelation. If it ain’t tied down, I will pickle it.

QUICK PICKLED BABY CUCUMBERS JAPANESE STYLE

WHAT YOU NEED
350g baby cucumbers
3/4 cup Rice wine vinegar
1/4 cup water
2 tbl granulated sugar
1 1/2 tsp Sea salt
1 tsp fresh ginger, finely grated
1 tsp gluten free soy sauce
1/2 tsp Sesame oil

HOW YOU DO IT
Trim any stalks off the baby cucumbers and wash and dry them.
Pack them into a medium sized jar that holds about 500ml liquid.
Combine the rest of the ingredients in a small saucepan and cook over a medium heat.
Bring to the boil, stirring occasionally until the sugar has dissolved.
Remove from the hear and let it cool down for 10 to 15 minutes.
Pour the brining liquid into the jar, covering the cucumbers.
Let the pickles cool down to room temperature then cover the jar and shake or rotate the jar gently to distribute the ginger throughout the jar.
Refrigerate the pickles for at least one day before serving, they can last up to five days in the refrigerator.
These teeny pickled cucumbers are magnificent with a cheese platter and go really well with my Miso Glazed Eggplant and Tofu Agedashi. Add to burgers, sandwiches and they are super nice when sliced and added to the top of a taco. Failing that, there is nothing wrong with eating them straight from the jar.

A Cheergerm creation

A gluten free lamington sponge and the dog ate my homework

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Australia Day had arrived. Kid 1 and myself decided to bake something in the spirit of the day. (Why not heat up the kitchen on an already hot and hazy day?) We decided upon a cake version of the iconic Aussie lamington. The perfect opportunity to try out a gluten free sponge recipe the Mothership had given me. Most accounts state that this dessert was named after Lord Lamington, a governor of Queensland in the 1800’s. It is also much loved in the country of my birth, New Zealand. My maternal grandmother adored these dipped in chocolate and coconut square sponges, particularly when they were sandwiched with raspberry jam and fresh cream.

Kid 1 was a keen apprentice, cracking eggs and jokes like the best of them. The sponge rose to the heavens and all was well with the world. Due to the days increasing heat, we decided to cool the cake downstairs. It was proudly placed on a chest of drawers near the stairs, which seemed like a good idea at the time. Half an hour went by and off I trotted to check the cake. The once magnificent, feather light sponge now had huge chunks missing from the side and there was a Hansel and Gretel trail of crumbs around the base of the stairs. Roaring in dismay, I looked up to see our dogger Elvis, standing there, guilty crumbs still attached to his fluffy bearded face. He had cleverly managed to squish his doggy snout in between the stair banisters and reach the cake.

So, yes, the dog ate my homework. No photos were taken of this once glorious behemoth on that day. (Well, except for one iPhone photo.) We cut off the dog slobbered upon portions, sliced it and added jam, cream, the icing and coconut. It was still delicious, if only half the cake it should have been.

Kid 1 and myself remade this cake a few days later and whilst it was not quite as glorious looking as the first, Kid 1 stated that it was lighter and fluffier. In terms of a cloud like sponge, this easy recipe ticks all the boxes. You do not need to separate the eggs, nor does it require any fancy gluten free flour blend. The Yak was just pleased to be given two gluten free cakes in one week. Whereas our wee canine friend should count his lucky stars he got to enjoy any at all.

GLUTEN FREE LAMINGTON SPONGE CAKE

Just a quick note on sponge baking. It’s vital to ensure that your eggs are at room temperature. Cold eggs do not hold the same volume of air as a warmer egg will and do not whip up as well. Sifting your dry ingredients twice is a good idea and never open the oven door before the minimum cooking time is up or your sponge will sink.

WHAT YOU NEED
Sponge
4 eggs at room temperature
3/4 cup caster sugar
1 cup cornflour plus 1 extra tablespoon of cornflour
1 1/2 tsps baking powder (gluten free)
Filling
Raspberry or strawberry jam
250 ml cream, whipped
Icing
1 cup icing sugar (gluten free)
1/4 cup cocoa powder
1 tsp butter, melted
Boiling water
1/4 cup desiccated coconut for sprinkling on top of the finished sponge

HOW YOU DO IT
Preheat oven to 180C (170C fan-forced) and line a 24cm springform baking tin with nonstick baking paper. (You can also use two lined individual sandwich tins.)
In a large bowl, using a mixer (I used my stand mixer) beat the eggs until frothy. Gradually add the sugar until the mixture is pale, creamy and thick and holds its shape. This process can take up to ten minutes. (Which is why a stand mixer is handy.)
Sift the cornflour and baking powder into a medium sized bowl.
Sift half of the cornflour mixture over the egg mixture and fold it in gently, then sift the remaining cornflour mixture into the bowl and fold it in gently.
Pour the mixture into the tins (or tins). If you are using the bigger tin, bake for 25-35 minutes until light, golden and the cake springs back to the touch. (Smaller sandwich tins take 15-20 minutes.)
Let the cake stand for five minutes then remove onto a wire rack to cool completely.
Icing: Sift the icing sugar and cocoa together into a medium sized bowl. Add the melted butter, then slowly add boiling hot water, mixing until the icing is a smooth, coating consistency.
Assembling: Slice the sponge in half, add a thick layer of jam on the bottom layer, goop on mounds of delicious cream (as much or as little as you fancy) and whack the other half of the sponge on top.
Drizzle the chocolate icing over the top, then sprinkle generously with the coconut.
Eat some. You won’t regret it.

Cooking Notes: having made this cake twice now, next time we will make a chocolate ganache instead of icing. Just to make it even more decadent.

A Cheergerm adaptation of a recipe my Mum gave me

Starman

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‘The Camping Collective’ does not starve. As time went on, two peeps undertook a trip to the local Seafood Co-op. The mighty hunters returned with a glorious ocean bounty. (Via the refrigerators of the Co-Op.) They had procured plump Sydney rock oysters, a slurpy minerally mouthful that we topped with a squeeze of lemon. A motza of green local prawns in their shells were tossed in oil, seasoned and barbecued. It was no hardship to partake in one of two of these juicy crustaceans. The icing on this seafood cake was a school of uber fresh flathead. Sister 4 lightly tossed these glistening beauties in seasoned cornflour (necessity is the mother of all invention) and they fried up a treat on the flat grill of the barbecue. Lip smackingly sweet and juicy.

Vegetables were also consumed. Crunchy green salads, coleslaw and one of our number made a simple white cabbage dish that hearkened back to her childhood. It was very finely sliced then dressed with lashings of lemon juice, olive oil and salt and pepper. Simply moreish.

Whilst we love to cook on our camping holidays it is a welcome relief to eat out and more importantly, not wash up. There was a lovely feed at Thai On the Rocks, we sat outside in balmy surrounds, sipping icy cold rose and perusing the vast menu. One of my favourite dishes was a deliciously creamy chicken panang and The Yak raved about a gigantic plate of stir-fried vegetables with chilli.

After our meal, sans kidlets, some of us sneaked off for a delicious post dinner gin and tonic at the Seabreeze Hotel. During dinner, we had found out that the marvellous David Bowie, the iconic Ziggy and Starman, had succumbed to the cursed cancer that has taken so many. His music speaks for itself and as an actor, he shone in ‘Labyrinth’ and ‘Merry Christmas Mr Lawrence’. We were all admirers or fans but Sister 3, perhaps, loved him the most. Over our icy cold drinks, we toasted his passing. His loss ominously highlighted the ongoing health battle of one of our nearest and dearest. And the cut was deeper. That evening, gazing at a crystal clear night sky, I imagined that I whispered ‘Farewell beautiful Starman, you really blew my mind.’

An early morning beach walk along hard sands and by azure waters to Trial Bay was rewarded with breakfast at the Trial Bay Kiosk and Licensed Restaurant. The Yak and I both had the haloumi stack with pesto, spinach and poached eggs topped with avocado. Mine was perched atop a crunchy slice of sourdough rye and The Yaks was served with gluten free toast. The Yak headily proclaimed this one of the best breakfasts he had ever eaten. Mine was very tasty, despite feeling slightly ripped off by the tiny amount of avocado. The coffee here is velvety, rich and smooth, I have no idea what their brand of coffee was. Shamefully, this Cheergerm will never make it to the lofty echelons of a true hipster.

Towards the end of our last week, we booked dinner at the Seabreeze Hotel where the food impressed and delighted. My linguine with prawns, chilli and basil was seriously good. Fat juicy prawns, perfectly cooked pasta and just a nice backbite of heat. The night was topped off by The Polish Stepfather winning a nice big meat tray. A true Aussie tradition.

More than anything, my hope is that camping provides our children with the experience of a simplified existence, of learning to be part of a communal group, to compromise and co-operate. To forgo television and play card games again. To dive into frothy waves unfettered by the multiple trappings of everyday life. This Australia Day, whilst I will be present wherever I am, a small section of my heart and mind will be back in South West Rocks. Enjoying the truly egalitarian pleasures of this vast nations amazing beaches and natural beauty.

http://www.seabreezebeachhotel.com.au

http://www.trialbaykiosk.com.au

http://www.visitnsw.com/destinations/north-coast/kempsey-area/south-west-rocks?nst=0&gclid=CO-b07HfwcoCFUosvQod7gcM3A&gclsrc=aw.ds

Stopped

27 Comments

Cicada’s buzz, the heat shimmers on the tents and children play endless rounds of Uno.

The rain has left and summer is once more upon us.  Twenty eight degree days allow for fun filled beach activities and the evenings are cool enough for  sleep.

Sets of white tipped waves swell and crash against us, they are stronger than they look. Ice-creams and potato cakes from the Horseshoe Bay Kiosk rule the day.

Our camping collective eat well. Whether it be a slow roasted shoulder of lamb, a myriad of crunchy corn fritters , carnival coloured coleslaw, a mound of roast potatoes or fresh white bread rolls laden with bacon and egg.

Time slows and it is good to just stop.

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‘Not my sisters mince pies’ Christmas cupcakes

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Every Christmas, Sister Two bakes what may possibly be the most amazing mince pies in the entire galaxy. Some of you will shake your head and ask, ‘what kind of lunatic overstatement is that?’ Let me put it plainly. They just are. So there. These pastries are legendary enough to convert this mince pie loather into someone who actually delights in partaking of a few (delicate cough), every festive season. In the spirit of inclusivity for the gluten intolerant and coeliacs in our hoard, Sister Two also makes a gluten free batch. The Yak, who is English, adores these short-crusted and delicious wee morsels. Fruitcake, mince pies and plum puddings are the stuff of his festive childhood memories and dreams.

It is easy to know when The Yak is missing home. He hops onto the Information Superhighway and begins googling houses for sale in his hometown of Ulverston. (No Yak, we are not moving there.) A spot of coeliac cheering up was required but being a sensible woman, something simple was required. After all, it is only five more sleeps until the mince pie fairy works her magic and the roly-poly bloke in the red suit visits. I thought that a light cupcake version of a fruitcake would provide some solace to my far less portly old man. The weather is getting hot, hot, hot and these sponge-like, fruity, ever so slightly boozy cakes would be a super dessert on the day itself. Pop them in a fancy tin as an edible Christmas gift or just do as the Yak did. Happily devour them with a good strong cuppa tea.

Merry Christmas to my Yak and to you all.

GLUTEN FREE CHRISTMAS CUPCAKES

WHAT YOU NEED
175g butter, softened
150g soft brown sugar
3 eggs, beaten
175g gluten free self raising flour
1/2 tsp baking powder
2 tsp ground mixed spice
115g mixed dried fruit (I used 50g each of currants, sultanas and chopped dried tart cherries)
2 tbsp brandy or orange juice
115g icing sugar
1-2 tbsp hot water
White sanding sugar or edible white glitter or even regular white sugar for sprinkling on top
(2 tbsp extra brandy, liquer Muscat or rum or if you choose to soak the fruit)

HOW YOU DO IT
If you want a more traditional boozy Christmas flavour, soak the fruit in the extra tablespoon of brandy or rum for an hour or two before baking. I used a liquer Muscat. Delicious.
Preheat oven to 180C and grease a 12 hole muffin tray , placing a circle of baking paper at the bottom of each hole. I used smaller brown cupcake papers and gave each one a light spray with a non-stick cooking spray.
Place the butter, sugar, eggs into a large bowl then sift flour, baking powder and spices over the top.
Beat with a hand held mixer (I used my stand mixer) for 3-4 minutes until pale and creamy.
Fold in the fruit and brandy or orange juice.
Spoon the mixture into the prepared muffin trays or papers.
Bake for 20-25 minutes until they have risen and are golden and a skewer inserted into the centre comes out clean.
Leave in the tray for 5 minutes then remove and let cool on a baking tray.
Once they are completely cooled, sift the icing sugar then add enough of the hot water to make a smooth and thick icing. Ice the cakes then sprinkle a shedload of the sparkly snow like sugar/glitter over the top of the cakes.
Makes 12 regular small muffin size or 14 smaller cupcake sizes.

Cooking Notes: These cupcakes freeze well, just don’t ice them. You can also pop a glace cherry on top of each with with some fake (or real) holly leaves so they look like mini-plum puddings.

A Cheergerm adaptation of a recipe from the Good To Know website. Website link after photos.

http://www.goodtoknow.co.uk/recipes/536399/mini-christmas-cakes