Eggnog

INGREDIENTS TO SERVE SIX
½ litre milk
3 whole cloves
1/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
6 egg yolks
150g caster sugar
300ml light rum
½ litre single cream
1 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
METHOD
1.
Mix together the milk, cloves, 1/4 teaspoon vanilla extract and cinnamon in a saucepan. Heat at the lowest setting for 5 minutes, then slowly bring to the boil.
2.
In a large bowl, combine the egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture bit by bit into the eggs. Pour the mixture into a saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Remove the cloves, then allow to cool for about an hour.
3.
Stir in the rum, cream, 1 teaspoon of vanilla extract and nutmeg. Refrigerate overnight before serving.
Also, I will be adding a recipe for eggnog cream to be poured over our orange ginger-bread.

Spiced Cranberry Sauce

In this recipe I've seperated the main ingredients from the spices, as the spice ingredients can be added to a bought jar of cranberry sauce. Cheating?? Noooooooo, Christmas can be stressful, and although a homemade cranberry sauce is delicious, I wont tell!! The cranberry sauce can be prepared up to a week in advance though, as long as you keep it refrigerated (it will last longer if you are very careful to use sterilised jars and preserving discs).
YOU WILL NEED
main ingredients
340g fresh cranberries
200g sugar
235 ml water
2 1/4 teaspoons finely grated orange peel
1/2 teaspoon coarse sea salt
and the spices
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 1/2 teaspoons grated peeled fresh ginger
METHOD
Bring all the main ingredients to boil in heavy saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, this will take about 10 minutes. Transfer sauce to medium bowl and add the spices. Allow to cool then cover and refrigerate till required.

Rice Pudding

Whenever I've forgotten to leave a note out for the milkman, and have too much milk, I'll make a rice pudding, milky hot chocolates, or occasionally a bread pudding; all great ways to use up excess milk. When you buy a bag of pudding rice it comes with a simple recipe, which I often use, but this is an extra special rice pudding that my step-father showed me. If you don't have time to soak the raisins, you can just add them without the rum.
YOU WILL NEED for 3-4 people
75g raisins
grated rind of 1 lemon
2 tbsp dark rum
48g pudding rice
475ml milk
20g butter
25g sugar
freshly grated nutmeg
METHOD
1.
Put the raisins and lemon rind in a bowl with the rum, and soak for as long as you can, preferably overnight.
2.
Grease an ovenproof dish and place all the ingredients apart from the nutmeg inside and mix together. Sprinkle the nutmeg over the top.
3.
Cover and place in a preheated oven on gas 2/300F/150C for 2 hours (if you don't cover, you'll get a better top skin which some people (including myself) like).

Order Nutmegs

Whole Nutmegs, refill pack, 5 nutmegs. £1.20.