Christmas platter

Make it a merry Christmas!

 Christmas Berry Muffins

750ml (420g) cake flour

200ml castor sugar

20ml baking powder

6ml bicarbonate of soda

500g mixed berries, frozen or fresh

Grated rind of 1 lemon

420ml buttermilk or plain yoghurt

80 ml sunflower oil

80 ml butter, melted

3 eggs

Silver balls for decoration

1.       Sift the flour, sugar, baking powder and bicarbonate of soda together. Add the berries and grated lemon rind. Mix through.

2.       Beat the buttermilk, eggs, oil and butter together until mixed and gradually add to the dry ingredients until a moist dough. Do not over mix, dough can still be lumpy.

3.       spoon into the hollows of a 12 hole muffin pan lined with paper muffin cups. Bake in a preheated oven at 190°C for 20 – 25 minutes or until a skewer comes out clean when inserted.

4.       Allow to rest in pan for 5 minutes before turning out onto a wire rack.

5.       For Icing: Mix icing sugar, water and a few drops of colouring together to make a smooth paste. Spread on the cooled muffins. Decorate with silver balls.

6.       Arrange on a serving plate and cover with Glad Style Wrap until served.

7.       Serve with coffee or as a dessert. 

Makes 12 – 18 muffins, depending on size.

          Fruit Christmas Cake Bites

          1 x Fruit cake loaf, cut into 20 mm cubes

          200g milk or dark chocolate

          50g white chocolate

          glace cherries, halved or whole blanched almonds for decoration

1. Melt the chocolates in separate bowls over hot water in a double boiler or in a glass bowl over simmering water. Do not let the glass touch the water.
2. Dip the fruit cake squares into the milk/ dark chocolate to cover and place on a cooling rack to cool. Press a cherry or almond on top of each cube before the chocolate sets.
3. Drizzle the white chocolate over and allow to set.
4. Arrange on a serving plate and cover with Glad Style Wrap until served.
5. Serve with tea or as a dessert.

Makes 20 – 24 bites.