Berry Christmas punch

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Ingredients
1.5 litres Ocean Spray raspberry cranberry, well chilled
2 x 187ml Fresita Chilean sparkling wine, well chilled
1/2 cup (125ml) Cointreau
2 limes, quartered
250g (1 punnet) strawberries, washed, halved
150g (1 punnet) blueberries
120g (1 punnet) raspberries
1/4 cup fresh mint leaves

Method
Step 1
Pour the cranberry juice, sparkling wine and Cointreau into a punch bowl. Use your hands to squeeze some of the juice from the limes into the punch. Stir to combine. Add the squeezed limes to the punch.
Step 2
Add the strawberries, blueberries, raspberries and mint leaves.

http://www.taste.com.au/recipes/7166/berry+christmas+punch

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Chocolate and raspberry trifle

OMG it isn't Christmas without trifle. Yum this one looks amazing.

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Ingredients
1 x 320g pkt assorted biscuits (Arnott's Emporio Cafe Selection brand), omitting melting moments, crushed
2 x 300g pkts frozen raspberries, thawed
125ml (1/2 cup) marsala
500g mascarpone, at room temperature
100g (1/2 cup) vanilla or caster sugar
3 free-range eggs, separated
2 x 45g Flake Noir chocolate bars (Cadbury brand), roughly broken, to serve

Method
Step 1
Place biscuit in a glass bowl. Reserve 25g (1/4 cup) of the raspberries. Sprinkle remaining raspberries over biscuit. Drizzle with 100ml of marsala.
Step 2
Use an electric beater to beat the remaining marsala, mascarpone, sugar and egg yolks in a bowl until combined.
Step 3
Use a clean electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold egg whites into the mascarpone mixture until just combined. Pour over raspberries and smooth surface with the back of a spoon. Cover with plastic wrap and place in the fridge for 8 hours to set.
Step 4
Sprinkle trifle with chocolate and reserved raspberries to serve.

http://www.taste.com.au/…/70…/chocolate+and+raspberry+trifle

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White Christmas tartlets

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Ingredients
250g pkt Arnott’s Butternut Snap Cookies
200g white chocolate, chopped
15g (1/3 cup) Rice Bubbles
25g (1/3 cup) shredded coconut
1/3 cup mini pink and white marshmallows, halved

Preheat oven to 180°C. Place 1 biscuit over each hole of a 12-hole, 1 1/2-tablespoon capacity shallow patty pan. Bake for 2-3 minutes or until soft. Use a lime or a small ladle to carefully press softened biscuits into pan to mould into a cup shape. Set aside to cool. Transfer to a serving plate. Repeat with remaining biscuits.
Step 2
Place the chocolate in a microwave-safe bowl. Cook for 2 minutes on Medium/500watts/50%, stirring every 30 seconds, or until chocolate melts and is smooth.
Step 3
Add the Rice Bubbles, coconut and marshmallow and stir to combine. Divide the mixture among biscuit cases. Place in the fridge for 20 minutes or until set

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Gluten free christmas cake

((Gluten free Christmas cake))

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Ingredients
850g dried mixed fruit
1 cup brandy
150g butter, softened
1 cup brown sugar
3 eggs, at room temperature
1 cup gluten-free plain flour
1/4 cup gluten-free self-raising flour
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
3/4 cup blanched almonds
1/4 cup apricot jam

Step 1
Place dried fruit and 2/3 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
Step 2
Preheat oven to 150°C. Lightly grease a 7cm deep, 20cm (base) round cake pan. Line base and side with double layers brown paper and baking paper (see note). Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
Step 3
Sift flours and spices over butter mixture. Add fruit mixture and stir until well combined. Press mixture into pan. Smooth surface. Decorate top with almonds.
Step 4
Bake cake for 2 to 2 1/4 hours or until a skewer inserted into the centre comes out clean. Pour remaining 1/3 cup brandy over hot cake. Allow to cool completely in pan.
Step 5
Place jam in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until warm. Remove cake from pan and brush top with warm jam. Allow to set. Serve.

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Gluten -free plum pudding

Gluten-free plum pudding

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Ingredients
350g raisins, coarsely chopped300g sultanas
1 x 300g pkt currants
185ml (3/4 cup) rum
Melted butter, to grease
200g butter, at room temperature
200g (1 cup, firmly packed) brown sugar
4 eggs, at room temperature
140g (2 cups) fresh gluten & wheat-free breadcrumbs (made from day-old bread)
120g (1/2 cup) soy compound
70g (1 cup) Farex Baby Rice
80g (1/2 cup) Orgran Gluten Free Self Raising Flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Bought gluten-free vanilla custard, warmed, to serve

Step 1
Place raisins, sultanas and currants in a glass or ceramic bowl. Stir in the rum. Cover and set aside, stirring every few hours, for 6 hours to macerate.
Step 2
Brush a 2L (8-cup) capacity pudding basin with melted butter to grease. Line the base with non-stick baking paper.
Step 3
Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the breadcrumbs, soy compound, baby rice, combined flour, nutmeg and cinnamon. Add the raisin mixture and stir to combine. Spoon into the prepared basin. Smooth the surface.
Step 4
Place an upturned heatproof saucer in the base of a large saucepan. Fill one-third of the saucepan with boiling water. Bring to a simmer over low heat.
Step 5
Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place the paper on top of the foil and fold to make a wide pleat in the centre. Place over the basin, foil-side up. Tie a double piece of kitchen string under the rim of the basin to secure foil. To make a handle, tie a double piece of string loosely over the top of the basin. Scrunch the paper and foil around the rim so they don't get wet.
Step 6
Use the handle to lower the basin onto the saucer in the saucepan. Add enough boiling water to reach two-thirds of the way up the side of the basin.
Step 7
Simmer, covered, adding more boiling water when necessary, for 4 hours or until a skewer inserted into the centre of the pudding comes out clean.
Step 8
Set aside for 5 minutes before turning out onto a serving plate. Cut into wedges and serve with custard.

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