Masak Masak Ala Emak

Pure gold Christmas drip cake Ingredients 225ml vegetable oil, plus extra for the tin 375g plain flour 3 tsp baking powder 1½ tsp bicarbonate of soda 375g golden caster sugar 1½ tsp mixed spice ½ tsp fine salt 300ml buttermilk 1½ tsp vanilla extract 3 large  eggs 5ml red food colouring gel, we used Dr Oetker (optional) For the icing 250g pack slightly salted butter , at room temperature 900g icing sugar 1 tsp vanilla extract 500g tub full-fat soft cheese edible gold spray (optional) For the chocolate drip 200g white chocolate , chopped or grated For the gingerbread star tree Method Launch step-by-step First, make the sponges. Heat oven to 180C/160C fan/gas 4. Oil and line the base and sides of three 20cm cake tins with baking parchment – if your cake tins are quite shallow, line the sides to a depth of at least 5cm. Mix the flour, baking powder, bica

Easy Christmas pudding Method For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl. Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 21⁄2 hours. Check the water level during cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate. For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in

Chicken, sweet potato & coconut curry Ingredients 1 tbsp sunflower oil 2 tsp mild curry paste 2 large boneless, skinless chicken breasts, cut into bite-size pieces 2 medium-sized sweet potatoes , peeled and cut into bite-size pieces 4 tbsp red split lentils 300ml chicken stock 400ml can coconut milk 175g frozen peas Method Heat the oil in a deep  frying pan  or  wok , stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes. Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving. https://www.bbcgoodfood.com/recipes/1555/chicken-sweet-potato-and-coconut-curry