Here’s another fabulous recipe from our late Aunty Kuppu (she of Christmas pickle fame).
The original recipe contained, shockingly, 28 eggs. Aunty Kuppu said it would be fine to halve the recipe, since the original produced four large cakes. Still, 28 ÷ 4 = 7, which seems a lot for one cake. Anyway, I went with it, baking this in a large roasting tin.
Don’t be alarmed by the length of the recipe. It has lots of ingredients, but isn’t that difficult. If you get everything ready to marinate overnight, the next day is easy – you just need a strong arm to stir the stodgy, almost solid mix. Continue reading
Like many things in my life, this too began in church.
Ten days before Christmas, I was on the ladies’ production line cranking out these babies to go with mince pies and mulled wine after carols by candlelight. My job was to press a fork on the dough to make those little grooves you see in the picture.
I sampled a few too – they were great.
What I should have done right away is asked someone for the recipe. But, grooving away, I didn’t think of it at the time.
Christmas at home, for my husband, has always involved a large tin of his mum’s homemade shortbread. Actually, it’s the first thing he’s looked for, every time we’ve spent Christmas at their place. After producing a few hundred pieces that morning, I thought that making some at home wouldn’t be too hard. Continue reading
Since it’s Christmas and all, my son decided to make gingerbread men. This is a new step for our household, where gingerbread belongs in that territory occupied by Halloween, Hans Christian Andersen and Hannah Montana. That is to say, it’s familiar from the global cultural ether – storybooks, TV, store displays – but without so far having found expression in any personal appropriation of specific gingerbread-related practices.
Until now. So, he looked up a recipe on joyofbaking.com, and I went off to Pantry Magic in Thonglor to buy an appropriately-shaped cutter.