Easy Christmas Cocktail Recipes
Starter for christmas dinner?
I’m having christmas dinner at my mums this year and she’s asked me to organise the starter, but i haven’t got a clue what to do! I never usually eat starters (i’m more of a pudding person) so i’m stumped. Anyone got any ideas/recipes? I don’t want prawn cocktail as i don’t like prawns or mayonnaise and whatever i cook has to be vegetarian (or one of the dishes easy to substitute with vegetarian quorn) as my boyfriend is a veggie. Can anyone help?
Ooh- And i’ve been asked to make a christmas pudding…..best answer goes to whoever can give me a great starter and christmas pudding recipe! Cheers xxxx
Hi,
Well i dont like prawn cocktail or soup or anything like that for starter either….
What i would tend to go for is Melon… Accompanied bu other fruit then make a raspberry sauce for over the top….
It makes a great starter and doesnt fill you up too much so that room is left for your dinner…
A crimbo pudding receipe well here is one:
Ingredients
250g butter
100g sugar (Barbados or dark brown sugar works best)
100g plain flour
2 eggs
2 tablespoons molasses
1/2 teaspoon salt
Juice and rind of 1 orange
3 tablespoons of rum / brandy / sherry
100g fresh bread, made into breadcrumbs
Spices
1/2 nutmeg, grated (about 1 teaspoon)
1 inch piece of fresh ginger, peeled and grated (or 1 teaspoon dried ginger)
1 teaspoon mixed spice
Fruit & Nuts
100g currants
100g sultanas
100g raisins
100g glace cherries, halved
100g ground almonds
Method
Grease a 1 litre pudding basin.
Cream together the butter and the sugar, until fluffy. Then beat in the molasses.
Add the eggs, one at a time, with a tablespoon of flour.
Add the spices, salt and the rest of the flour and mix well.
Add the fruits and almonds and mix well. Then add the orange juice and rind, alcohol and breadcrumbs. Mix to form a thick batter / paste.
Pour into the pudding basin. Cover the top with greaseproof paper and tie securely with string. Put the basin in a large pan with enough water to come about half way up the basin.
Cover the pan and boil gently for 3 hours. Don’t let the water run dry.
Allow to cool and store somewhere cool and dark until you want to eat it. Then boil (as above) for a further 2 hours before serving.
Time From Cupboard-To-Table
3 1/2 hours plus 2 hours on the day. A commitment, but well worth the effort.
This is one i found because ive left it too late to make one that has to sit for months beforehand.
Hope this helps xoxo
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