For traditional Christmas puddings, the most convenient are those ready prepared from supermarkets. Below is an alternative, made separately in individual ramekins, which are quick and easy to make in a microwave (600w). Alternatively they can be steamed in the oven in a bain-marie.

500g mixed dried fruit
1/3 cup brandy
125g soft butter
130g dark brown sugar
2T golden syrup
2t vanilla essence
2 eggs
110g flour
2t mixed spice
1t bicarbonate of soda
1 large Granny Smith apple, peeled and coarsely grated

1. Grease 12-14 x180ml microwave-safe ramekins (If not using a microwave, set an oven to 170°C).
2. Place the mixed dried fruit in a bowl, together with the brandy.
3. Place the butter, sugar, syrup and vanilla essence in a large bowl and cream the mixture. Add the eggs, one at a time, beating continually, until just combined.
4. Sift together the flour, mixed spice and bicarb. Fold the fruit mixture, grated apple and sifted ingredients into the butter/egg mixture, taking care not to over mix.
5. Half fill the greased ramekins.
6. Microwave:
7. Arrange half the ramekins around the edge of the microwave turntable, and cook, uncovered, at 600w for 10 minutes. Rotate the dishes and cook for a further 4-5 minutes on 600w, or until the centres are almost set. Allow to stand for a further 10 minutes so that the centres can firm up. Repeat with the remaining ramekins.
8. Oven:
9. Bake in a bain-marie in an oven at 170°C oven for 30 minutes, or until the centres are firm.

Brandy sauce

This is a classic brandy sauce recipe and is so delicious that you should make at least double quantities. It is just as delicious with a bought Christmas pudding, alternatively try it over grilled summer fruit or ice-cream.

60g butter, at room temperature
1 cups icing sugar
2T brandy
2 eggs, separated
125ml cream

1. Cream together the butter, icing sugar, brandy and egg yolks.
2. Place in a double boiler, bring to a simmer, whisking continuously, until it has the consistency of cream and is light and fluffy. Remove from the heat, transfer to a bowl and allow to cool.
3. Beat the cream to soft peaks and fold into the butter/brandy mixture.
4. Beat the egg whites to soft peaks, and immediately fold into the mixture. The sauce can be made ahead and kept in the fridge for at least 3 days.

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.

A classic sauce for roast fillets and steaks. For best results the sauce should not be prepared more than half an hour before eating. Work carefully over low heat otherwise the egg tends to scramble.

300g butter
3T dry white wine
3T tarragon vinegar
4 spring onions, white part only, finely chopped
4 egg yolks

1. Place the butter in a saucepan over low heat and melt, taking care not to boil or burn. Skim any froth off the top and set aside.
2. Place the wine, vinegar and chopped spring onion in a small saucepan, bring to the boil. Boil vigorously until most of it has evaporated. Remove from the heat and cool slightly.
3. Add the egg yolks and whisk continuously, then return the saucepan to a very low heat, continuing to whisk until the mixture begins to thicken.
4. Remove from the heat again and whisk in the butter, slowly, to form a thick sauce. Season and keep warm (in the oven warmer, not on the stove!).

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.

SUNNINGHILL – Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za

Hi all,

We hope you are having a good week so far. This weekend I’m sure everyone’s eyes will be on the Currie Cup final (coverage starts at 16:30). There are only  one or two individual classes left this month as we wind down to the end of the year, but keep an eye out on the blog as we are updating recipes as often as possible.

Also follow us on Facebook and Twitter – just search for Wickedfood and you will find us.

Please contact the school should you wish to make a booking:

Wickedfood Cooking School, Sunninghill

A great quick and easy sweet chilli sauce to make, if you find it is to hot/ not hot enough take away/ add some chilli’s.

4 serrano chillies, minced
4 Thai (birds eye) chillies, finely chopped
1 cup Sugar
1/2 cup Water
1/2 cup Rice vinegar (White Vinegar)
2 tablespoons Finely Minced Garlic
1/2 teaspoon Sweet paprika
1 teaspoon Salt
1 tablespoon Thai fish sauce
1 tablespoon Fresh lime or lemon juice

1. Remove stems from peppers and prepare as specified – (take the necessary precautions when handling hot peppers)
2. In a small, heavy saucepan, combine the chillies, sugar, water, vinegar, garlic, paprika and salt.
3. Bring to a rolling boil over medium heat.
4. Stir to dissolve the sugar and salt and reduce the heat to low.
5. Simmer until the liquid reduces slightly and thickens to a light syrup.
6. Remove from the heat and stir in the fish sauce and lime or lemon juice.
7. If you want a thicker sauce still you can stir in a 1/2 teaspoon of flour mixed in with some water towards the end of the simmer.
8. Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days.

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood Cooking school runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.

This dish works well with a mixture of wild or fresh mushrooms and handmade pasta. This is an ideal vegetarian meal, served with a crunchy salad on the side.

250g Portobello mushrooms
250g other mushrooms (oyster or brown)
3T oil
1 clove garlic, minced
1-2 small dried chillies, seeded and pounded
Salt and pepper to taste
±2t lemon juice
±1/2 cup (125ml) cream
500g pappardelle pasta (recipe follows)
±1/3 cup pecorino/parmesan cheese
±1/3 cup fresh parsley, roughly chopped

1. Brush the dirt off the mushroom with a paper towel (do not wash as the mushrooms become water-logged), then slice thinly.
2. Heat the oil in a frying pan and add the mushrooms. Fry fast, tossing every now and again, for ±5 minutes.
3. Add the garlic and chilli with a pinch of salt and continue to fry for ±5 minutes, or until most of the moisture has evaporated.
4. Add the lemon juice and mix well. Then reduce the heat and pour in the cream, heating through, but not allowing it to boil otherwise the cream could separate. Season to taste.
5. Cook the pasta until al dente and drain.

To Serve

1. Transfer the pasta to a warmed serving dish, toss in the mushrooms, cheese and parsley (reserving ±1T of parsley and cheese for garnish).
   Serve immediately, garnished with the remaining cheese and parsley, and a good twist of freshly ground black pepper.

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Boksburg – (011) 823-5365 boksburg@wickedfood.co.za

Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.