Christmas Thoughts

Christmas is only a month away so my thoughts are occupied with seasonal things. I have almost knitted a sixth Christmas cracker from the pattern in Landscape magazine.

Because our son used to work at Christmas we usually have a get-together the weekend before. We have a festive feast and exchange our presents and then we all spend Christmas in our own way. Sadly, this year that probably won’t be possible.

We’ll still celebrate in our own ways so traditional preparations will still go on. Time to put the sherry on the Christmas cake for example. I did mine the other day. Pricked the top of the cake all over with a sharp fork then carefully spooned sherry into the holes. A taster for the cook as well, of course. If you tried my recipe and are doing this, make sure you moisten the edge because it becomes very dry in the oven while its baking. If you prefer brandy, that’s fine. Do it once again in a couple of weeks but don’t overdo it or the cake will be soggy.

With Christmas in mind, I usually make a pecan pie. It’s a great favourite with my family and friends. I adapted this from an American recipe. Here is my version.

Pecan Pie

1 cup plain Flour
1 third cup of Sunflower Oil
1 quarter cup of cold Water
3 large Eggs
three quarters cup of Sugar
1 cup of Golden Syrup
1 cup of broken Pecans
20g melted Butter
pinch of salt
Whole Pecans to decorate. 250g bag

You will need a flan dish measuring approximately 9" or 22.5cm

Put the flour, sunflower oil and water into the food processor. Grease the flan dish with the residue from your oil measuring cup. Mix then turn off the machine and gather the pastry into a ball. Press the pastry into the dish, making sure it is even and no gaps in the base. 

Put the pastry case into the fridge while you make the filling.
Tip out the bag of pecans and use any broken ones to fill the 1 cup measure. Be generous with them.

Then grind them in your food processor or mill.

If you can't do this, put them in a bag and crush them with a rolling pin.
Heat the oven to 190C/170Fan oven.
Put eggs, sugar, syrup, salt, melted butter and ground pecans into a bowl and beat well.
Pour into the pastry case. Decorate with whole pecans. If you drop them gently onto the mixture they will float and look very attractive.

Check the oven is up to temperature. Open the door, then carry the dish very carefully so as not to disturb the pecans and bake for 35 - 40 minutes.
It will go dark brown. That's how it should be but check that the pecans don't burn. It might lift slightly in the oven but it usually flattens again while cooling.
Serve slightly warm with ice-cream or cold with single cream. Freezes perfectly.
This one didn't turn out as perfect as usual. Not quite so neat on top. Wouldn't you know when I wanted to show it off! You win some, you lose some. I'm sure yours will be perfect.

Happy baking. Enjoy your Christmas preparations.