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Victorian Christmas Desserts The Victorian Christmas celebrations always featured delicious treats, often baked a month in advance, and lovingly decorated for the Christmas table. These recipes are from various turn of the century cookbooks, featuring Gingerbread, Christmas Cake, Spotted Dick, Sugar Mice, Sugar Plums and a great recipe for Victorian style Coffee to go with dessert. Victorian Gingerbread 6 ounces butter 3/4 pounds flour 6 ounces treacle 1 pint cream 1/4 pound double-refined sugar 1/2 ounce powdered ginger 1 ounce caraway seeds Rub the butter into the flour; then mix the treacle with with the cream carefully (don't turn the cream) Mix in the sugar, ginger, and caraway seeds. Stir into a paste, cut it into shapes, and stick cut candied orange or lemon-peel on the top. Victorian Christmas Cake 2 pounds well sifted flour 16 ounces loaf sugar 2 pounds fresh butter 18 eggs 4 pounds currants 8 ounces blanched and finely cut almonds 8 ounces sliced citron 1 pound candied orange and lemon peel 1 gill pale brandy 1 large nutmeg grated 1/2 ounce allspice 1/4 ounce mace 1/4 ounce coriander 1/4 ounce ginger 1/4 ounce cinnamon Mix all ingredients together well and bake 4 hours or until done. Victorian Christmas Coffee 1 square chocolate 1/4 cup sugar Dash of salt 2 cups boiling water 1 cup milk & cream, mixed 1 teaspoon vanilla extract 2 cups hot coffee Melt chocolate in top of double boiler. Add sugar, salt and boiling water. Stir for about 5 minutes. Pour in milk and cream. Do not let it boil. Add vanilla and hot coffee. For a cold drink, add a pint of vanilla ice cream. Mix in big bowl with electric mixer. Top with whipped cream and use candy cane for stirrer. Sugar Mice Ingredients 1 pound granulated sugar 7 1/2 fluid ounces water 1 1/2 ounces glucose or 2 tablespoons golden syrup Fine string, for the tails Glaze icing, for decorating the head Put the sugar and water into a saucepan and stir over a moderate heat until the sugar dissolves. Add the glucose. Boil rapidly, with little, if any stirring, until the mixture reaches the soft ball stage at 240 °F. Do not beat the fondant mixture in the saucepan as this will make it slightly granular. Allow it to cool and stiffen slightly before handling. Dampen a slab or working surface with a little warm water. Turn the fondant out of the saucepan and allow to stand for a short time to stiffen slightly. Work the fondant up and down with a spatula or flat bladed knife until it becomes very white and firm in texture. If you have some small animal molds (the kind for making jellies), press the warm fondant into the ungreased moulds and add a small piece of string for the tail. When firm remove from the moulds and pipe on the eyes, nose and mouth with glace icing. If you do not have any moulds, divide the fondant into equal amounts. Wrap the ones you are not handling in cling film so that they do not dry out. To shape the first mouse, pull off a small amount of fondant and shape the head. Form an oval shape for the body, press the head against the body while the two portions of fondant are soft enough to adhere together. Press the string into the end of the body for the tail and decorate the head as before. Leave for 24 hours in the air to dry. Makes about 8 Sugar Plums 4 pounds dried mixed figs, dates and raisins 1/2 lb crystallized ginger 2 lbs walnuts 2 large grated orange rinds 3 tbsp brandy 1 cup granulated white sugar Finely chop up the dried fruit, orange rinds, ginger and walnuts. Marilla did it by hand, but if you prefer, you can use a food processor. Add the brandy and mix. For into balls (1½" diameter), then roll each one in the sugar until it is completely coated. Store in a cookie tin for two to three days before eating, to allow the flavours to thoroughly soak in. They can then be eaten and/or used to fill your cornucopia. Spotted Dick 4 ounces flour 3 ounces fine granulated sugar 4 ounces white bread crumbs 1 1/2 teaspoons baking powder 3 ounces shredded beef suet 1 large beaten egg 7 - 8 tablespoons cold milk 4 ounces currants Mix the ingredients together well. Place in a greased bowl and steam for 2 - 3 hours. Serve with a runny custard or sweetened white sauce. Serves four |
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