… when all through the house.
Not a creature was stirring, not even a mouse.
So to the kitchen I went, wooden spoon in hand.
To cook up a frenzy as a one-woman baking band!
Chirstmas! Food! Stuff yourself stupid until you can’t move and pass out!
I always love coming home for Christmas – the fridge is full to breaking point with half the contents on Marks & Spencer and there are so many exciting cheeses, chocolates, wines and more that I could easily eat myself silly for a good month without leaving the house to refuel. So, as if there wasn’t enough to consume already I decided yesterday that how better to get in the festive spirit than to bake cinnamon stars and mincemeat cheecake and then slump in front of the TV to watch Love Actually (again). So that’s exactly what I did…
Now I’m not a fair-weather cinnamon-junkie, oh no for me it’s a year-round obsession that can fortunately be flaunted publicly as the official ‘essence of Christmas’ as soon as the Starbucks red cups come out. It might have been gold, frankincense and myrrh that the three wise men brought to baby Jesus that night but really who knows what frankincense and myrrh smell like (gold is gold who cares what it smells like when it looks so pretty), I think we should update the tale and bring on cinnamon, cloves and, oh go on then, gold. Anyway before I re-write the entire story of Christmas, thankfully it’s not just me that’s obsessed with cinnamon: the Americans LOVE the stuff and the Germans are pretty fond of it too, bringing us our first creation:
300g plain flour
1/2 tsp baking powder
1 tsp mixed spice
1/2 to 1 tsp cinnamon (depending on the level of obsession…)
100g softened unsalted butter
200g golden caster sugar
1 large egg, beaten
Sift the flour, baking powder, spices and a pinch of salt together. Cream together the butter and sugar together until pale and fluffy, then gradually beat in the egg (left).
Add the dry ingredients and mix thoroughly, add drops of cold water as needed to bind the dough.
Press the dough into a disc and wrap (in clingfilm or a plastic bag) and pop in the fridge for at least 30 minutes.
Heat the oven to 180 (160 if it’s fan). Well flour your surface (don’t want your stars to get stuck and deformed now do you? I totally didn’t do that the first time, uhum…) and your rolling pin and roll the dough out to about the thickness of a pound coin. Stamp out your shapes (stars are the classic but go rogue and go for Christmas trees if you fancy a bigger biscuit) and keep re-balling and re-rolling and stamping until you’ve rinsed out your dough for all it’s worth.
Lay on parchment-lined baking trays and pop in the oven for 15-20 minutes or until they are gorgeously lightly golden. Let cool (and do a taste test, of course). You could ice them to be trad but I didn’t bother because that’d only dilute the cinnamon…
But my festive baking frenzy didn’t stop there. I’m not a huge fan of Christmas pudding. To be honest, I think I may have never had it on Christmas Day (I may, shh, never have had it at all…). My grandmother alway used to bake the most gloriously fluffy, goo-ily meringue-y pavlova for Christmas dinner. I know, higly unconventional but how could you opt for a solid fruitcake over that glory? Everytime. Anyway my grandmother has now stopped baking so I thought it was high time I took up the alternative Day dessert mantle. I saw Nigel Slater’s Mincemeat Cheesecake recipe in the OFM a few weeks back and that was it. Suitably festive and suitably tempting, he’d done it. And a new era of family Christmas dessert is born (hopefully).
As Nige says, you might find that your cheesecake cracks across the top as it cools (mine did – I maintain it adds to the ‘homemade’ look – and you can hide it with a bit of festive holly…). But if you are anti-cracks, Nige suggests you bake it in a water bath. so insted of placing on a baking tray, half-fill a roasting tin with water and lower the uncooked cheesecake into it and bake as suggested.
For the base:
300g digestive biscuits or shortbread (it’s Scottish innit so obviously went for shortbread)
For the filling:
600g full fat cream cheese
200g golden caster sugar
4 eggs plus one extra yolk
zest of one small orange (plus some extra to garnish)
few drops vanilla extract
300g sour cream
You want a round cake tin with a removable base about 22cm in diameter and 7.5cm deep. Line it with baking parchment. To make the base first smash up your shortbread (or biscuits). Food processor would be best, but in its absence I improvised with a mashing mallet and angry thoughts.
Melt the butter in a large saucepan and mix in the shortbread crumbs. Tip the glistening crumb mix into the tin and smooth out (don’t mash it down). Put in the firdge for half an hour to set.
While it’s in there, set the oven to 140 and make the filling. Put the cream cheese and sugar in a bowl (or food processor) and blend for a couple of minutes until smooth. Add the eggs then the extra yolk one by one, beating thoroughly and scrapping the sides inward if needed. Add the zest and the vanilla extract and blend with the food processor or hand blender. With just a spoon or spatula, mix in the soured cream. Then fold in the mincemeat gently.
Take the base out the fridge and place it on a piece of baking parchment on a baking tray. Pour in the filling mixture. Bake in the oven for an hour. The middle will still seem uncooked and wobbly but do not fear. After the hour, turn the oven off but leave the cheesecake in the hour for another hour with the door shut. After, remove from the oven, allow to cool then set in the fridge overnight (do this, you don’t want a wobbly cheesecake). In the morning (Christmas morning!), remove from the fridge and garnish with orange zest, and if you fancy, holly. Merry Christmas!