Christmas Fruit Cheese Pud With Sweet Chilli Sauce Recipes

SWEET CHILI-CREAM CHEESE DIP

Steps:

• Place cream cheese in serving dish.
• Top with chili sauce.

SWEET CHILI CREAM CHEESE DIP

Steps:

• Place cream cheese in serving dish. Top with chili sauce.

GINGER & CHRISTMAS PUD CHEESECAKE WITH GINGER SAUCE

Steps:

• Heat oven to 170C/150C fan/gas 5. Grease and line a roughly 1.3-litre ovenproof pudding basin with 4 strips of baking parchment, criss-crossing the bowl like spokes of a wheel. Beat the cream cheese, mascarpone, vanilla, eggs and sugar with an electric mixer until combined and light. Fold in the flour, Christmas pud and stem ginger, then spoon into the prepared tin. Carefully put in the oven.
• Check after 1 hr - it should be set with a slight wobble; you may need to give it 10 mins more. Remove and allow to cool slightly (it will puff up, then sink a little). Brush with 1 tbsp ginger syrup, then arrange the ginger loaf cake on top, pressing to form a base. Brush with 1 tbsp more syrup, then place a saucer on top to press down. Chill for at least 4 hrs (or up to 2 days).
• To make the sauce, bubble together all the ingredients plus 3 tbsp ginger syrup in a saucepan until syrupy. Turn the cheesecake out onto a serving plate and serve with the hot ginger sauce.

CHRISTMAS CANDLE CHEESE SPREAD

Steps:

• In a bowl, combine the cream cheese, cheddar cheese, sour cream, onions, Worcestershire and hot pepper sauce until blended. Form 1/2 cup cheese mixture into a 4-in. circle. Coat with parsley., Form the remaining cheese mixture into a cylinder; roll in sesame seeds. Place on top of circle. Cut a piece of red pepper to resemble a flame; insert into the top of the candle. Cut one ring from the green pepper; cut in half. Position one half on the side for handle. (Save remaining peppers for another use.) Refrigerate until serving.

CHRISTMAS PUDDING SAUCE

Steps:

• Boil first 4 ingredients and then add the last three ingredients.
• Pour over white cake, fruit cake, ice cream or bread puddings.

LIGHT & FRUITY CHRISTMAS PUD

Steps:

• Put the dried fruits, dates, cranberries and ginger in a pan with the orange zest and juice, and the orange liqueur, then warm gently for 10 minutes, stirring occasionally until the juices are absorbed and the mixture looks sticky. Set aside to cool.
• Lightly grease a 1.3 litre/21⁄4 pint pudding basin, and line the base with a small disc of greaseproof paper. Beat the butter, sugar, eggs and flour together in a food mixer or large bowl until creamy, then stir in the cooled fruits, breadcrumbs, cinnamon and nuts.
• Spoon the mixture into the pudding basin, cover the bowl with greaseproof paper and foil, and tie on securely with string. Put a long strip of folded foil under the basin and bring it up round the sides so that you can use it as a handle to lift the pudding in and out. Put the basin in a large pan and pour a kettle of boiling water into the pan so it comes halfway up the bowl, then cover and steam for 3 hours, topping up with boiling water every now and then. Leave it to cool, then store in a cool place for up to 1 week or freeze for 1 month.
• The sauce can be made up to a day ahead. Melt the butter and sugar together in a frying pan. Tip in the pecans and cook, stirring, for a minute or two to toast them. Add the cranberries, orange juice and liqueur and continue to bubble until rich and syrupy. Cool, then tip into a bowl, cover and chill until ready to eat.
• To serve: Steam the pudding in a pan of boiling water for 1 hour, to warm it through.
• Put the pecan sauce in a pan, and gently warm through until melted and bubbling. Meanwhile, turn out the pudding. Peel the lining paper from the pudding and pile the nuts and cranberries from the sauce on top, and then generously spoon over the buttery sauce. Decorate with holly and dust lightly with icing sugar. Serve the pudding with the sauce and cream.

VERSATILE CHILI-CHEESE SAUCE

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in the sour cream, chilies and bouillon. Reduce heat to medium; cook and stir for 3-4 minutes or until heated through. Add cheeses and pepper. Cook until bubbly and cheese is melted, stirring occasionally.

CHRISTMAS CHILI

Steps:

• Place beef, onions and bell peppers in large Dutch oven.
• Sprinkle with 1 ½ tablespoons chili powder, 1 tablespoon garlic powder, and basil.
• Using a wooden spoon, blend together and brown very slowly.
• You may drain if desired, but mine didn’t have a lot of grease, so I didn’t bother.
• Place tomatoes in food processor and process just long enough to cup up large pieces.
• Put tomatoes, beans and beer in with meat and bring to a low simmer.
• Add remaining chili and garlic powder.
• Add pepper.
• Cook slowly for at least 2 hours.
• Serve with cheese and onion.

SWEET CHILLI SAUCE

Steps:

• Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
• Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.