The Naranga Newsletter

Home Economics 

with Ms Athiniotis

CHRISTMAS COOKING     

    

Recipe: Christmas cake (one large cake or several smaller ones.) 

The senior elective cooking group learned how to prepare ingredients to make a Christmas cake. They took their time to prepare the tins, measure, and mix ingredients and spread the mixture evenly in the tins. Next week they will follow the video instructions to cover their cakes with Royal icing. Then the following week, students will decorate their cakes. 

Ingredients:

2 kg mixed fruit, chopped.

250 g unsalted butter                                               

1 cup brown sugar, firmly packed

1 tablespoon treacle or golden syrup

½ cup of orange juice 

2 teaspoon grated orange rind

1 teaspoon grated lemon rind

5 eggs, lightly beaten.

1/3 cups self-raising flour

1 ¾ cups plain flour 

½ teaspoon bicarbonate of soda

2 teaspoons mixed spice

Procedure:

  1. Line a deep 23cm round or 20cm square cake pan with three layers of baking paper, bringing paper 5 cm above edge of pan. (8 small tins.)
  1. Combine fruit, butter, sugar, juice, and water in saucepan. Stir overheat until butter melts and sugar dissolves. Simmer covered for 10 minutes. Cool at room temperature. 
  2. Stir rinds, treacle or golden syrup and eggs, then sifted dry ingredients, into fruit mixture. 
  3. Spread mixture evenly into the prepared greased tin(s). 
  4. Bake in a slow oven 150 C for about one hour for small cakes, or two hours for a large cake until cooked. Check with a skewer. Cover hot cake with foil, cool in tin(s). 

ICECREAM, ICECREAM

 WE ALL SCREAM FOR ICECREAM 

Upper Juniors enjoyed working through the process to make Hokey pokey ice cream.  

 

For Hokey pokey ice cream: 600 ml thickened cream, 400g can sweetened condensed milk, 250g packet of Voilet Crumble bites. 

1.Before opening the packet of Violet Crumble bites, crush the contents with a rolling pin. 2. In a mixing bowl whip, the cream with beaters until it forms soft peaks. 3. Gently stir the condensed milk into the cream until well mixed. 4. Fold the roughly crushed Violet Crumble pieces into the mixture and pour it int a container. Refrigerate until it’s set, then serve.

Freeze for at least 4 hours. Delicious served alone, or with fresh fruit or Compote

For a Gluten or Lactose free version. Purchase the alternative ice cream. Leave it out to soften, then add fresh fruit or two teaspoons of vanilla or cocoa powder or non-dairy chocolate pieces. Mix then refreeze.