TheAustralianWomensWeekly_Food_Issue_22_2016

EGGNOG PAVLOVA

PREP + COOK TIME 2 HOURS (+ COOLING

& REFRIGERATION) MAKES 9

8 egg whites

2 cups (440g) caster sugar

1 tablespoon cornflour

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon white vinegar

BRANDIED CHERRIES

500g fresh cherries

1 cup (250ml) water

⅓ cup (80ml) brandy

¼ cup (60ml) lemon juice

1 cup (220g) caster sugar

1 cinnamon stick

2 whole cloves

EGGNOG CUSTARD

300ml thickened cream

125g mascarpone cheese

1 cup (300g) thick vanilla custard

1 vanilla bean, split, seeds scraped

pinch each of ground cinnamon

and nutmeg

1 tablespoon brandy

1 Make brandied cherries.

2 Preheat the oven to 150°C/130°C

fan. Line four large oven trays with

baking paper.

3 Beat egg whites in a large bowl

with an electric mixer until soft peaks

form. Gradually add sugar, beating

until dissolved between additions.

Beat in sifted cornflour and spices,

then vinegar, on low speed until just

combined (over−beating at this stage

will cause the meringue to deflate).

4 Drop large serving−spoon sized

amounts of the meringue onto trays

• you need 18 meringues. Using
  the back of a spoon, smooth the top
  of each meringue slightly. Bake
  for 1 hour or until dry to touch,
  swapping the trays halfway through
  baking time for even baking. Cool
  in oven with the door ajar.
  5 Make the eggnog custard.
  6 Assemble the pavlovas close
  to serving. Spoon half the eggnog
  custard over nine of the meringues,
  sandwich with remaining meringues;
  top with the remaining custard,
  brandied cherries and syrup.

BRANDIED CHERRIES

Cut half the cherries in half, then

remove the pits. Score a cross in

the base of the remaining cherries.

Combine the water, brandy, juice,

sugar and spices in a medium

saucepan; stir over low heat until

sugar dissolves. Increase the heat to

high; bring to the boil. Remove from

heat. Pour the syrup over the cherries

in a medium heatproof bowl; cool.

Cover, then refrigerate for 3 hours

or overnight. Drain cherries over

a medium saucepan; bring syrup to

the boil over high heat; reduce heat

to medium−low, then simmer for

15 minutes or until syrup has

thickened and reduced by half. Cool.

EGGNOG CUSTARD

Beat the cream in a medium bowl

with an electric mixer until soft peaks

form. Gently beat in the mascarpone

and the custard until just combined.

Fold in the remaining

ingredients; cover, then

refrigerate until needed.

RUM &

RAISIN

SHORTBREAD

RUM & RAISIN

SHORTBREAD

PREP + COOK TIME 40 MINUTES (+ STANDING)
MAKES 2

You will be on Santa’s “nice” list if you
leave out these shortbread biscuits on
Christmas Eve. Full of the traditional
flavours of Christmas – rum and raisins

• they’ll give Santa the strength to
  deliver presents all night long.

¼ cup (60ml) dark underproof rum
⅔ cup (110g) finely chopped raisins
250g butter, softened
1 cup (220g) caster sugar
2½ cups (375g) plain flour
½ cup (90g) rice flour
1 tablespoon caster sugar, extra

1 Combine rum and raisins in a
small bowl; cover, stand for 1 hour
or until rum is absorbed.
2 Preheat oven to 150°C/130°C fan.
3 Beat butter and sugar in a small
bowl with electric mixer until light
and fluffy. Transfer mixture to large
bowl; stir in half the sifted flours,
raisin mixture, then remaining sifted
flours. Knead dough on floured surface
until smooth. Divide dough in half.
4 Roll one portion of dough between
sheets of baking paper into a 23cm
round. Pinch edges with floured
fingertips. Mark round into wedges;
prick wedges with a fork. Sprinkle
with extra sugar. Slide round, still on
baking paper, onto tray. Repeat with
remaining dough.
5 Bake shortbread for 20 minutes or
until browned. Cool on trays before
cutting into wedges.

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