Recipe: Turkish Delight

Hookery Cookery Home > Christmas Recipes > Turkish Delight


Why not make your own Turkish delight this Christmas, maybe as an extra present from you to you!


  • 1 lb. (450g) granulated sugar
  • quarter pint (150ml) water
  • juice of one lemon
  • half an ounce (13g) powdered gelatine
  • 1 level tbsp. cornflour
  • 2 tbsps. icing sugar, sifted
  • pink food colouring
  • few drops of rose water
  • Cooking Instructions:

    1. Soak the gelatine in half the water
    2. Pour the remaining water into a saucepan, add the sugar and heat gently while stirring until the sugar is dissolved
    3. Add softened gelatine and stir into the syrup
    4. Simmer gently for 20 minutes then add the lemon juice
    5. Pour half the mixture into one of 2 wetted, small square tins, tins should be small enough for Turkish delight to be one inch thick
    6. Add 2 drops of pink colouring and a few drops of rose water to the remaining mixture, stir well and pour into the remaining tin
    7. Leave for 24 hours in the fridge to set
    8. Mix the icing sugar and cornflour together in a polythene bag
    9. Dust hands with this mixture and pull Turkish delight from the tins
    10. Cut into 1 inch (2.5cm) strips and then into cubes
    11. Toss the cubes in icing sugar mixture

    Recipe: Little Christmas Puddings

    Hookery Cookery Home > Christmas Recipes > Little Christmas Puddings Makes 8


    These light and fruity puddings that can be cooked in small bowls or teacups are ideal for individual servings or as presents for elderly or single people


  • 8 oz. (225g) raisins
  • 8 oz. (225g) fresh white breadcrumbs
  • 8 oz. (225g) shredded suet
  • 6 oz. (150g) currants
  • 6 oz. (150g) sultanas
  • 6 oz. (150g) mixed peel
  • 6 oz. (150g) glace cherries, chopped
  • 3 tablespoons of brandy
  • quarter pint (140ml) stout
  • 6 eggs, beaten
  • quarter teaspoon of ground nutmeg
  • 1 teaspoon of ground cinnamon
  • 3 oz. (75g) flaked almonds
  • butter, for greasing
  • Cooking Instructions:

    1. Put the sultanas, raisins, peel, breadcrumbs, cinnamon, cherries, almonds, nutmeg, currants and suet into a large bowl and mix well
    2. Add the stout, brandy and eggs and mix again
    3. Grease 8 small bowls or teacups and divide the mixture between them
    4. Cover each individual bowl or teacup with foil
    5. Put the bowls or cups in a roasting tin and add enough water to come half way up the cups
    6. Cook for 2 hours at 325F, Gas Mark 3, 170C
    7. To freeze, cool seal and label, then use within 6 months
    8. To serve now cook for a further 1 hour

    Recipe: Sangria

    Hookery Cookery Home > Christmas Recipes > Sangria Serves 10-12


    Not really a Christmas drink, more of a gentle reminder of where you could have been if you hadn’t spent so much on those festive fripperies


  • two and a half pints (one and a half litres) red wine
  • juice of one lemon
  • 10 fl. oz..) water
  • 4 tbsps sugar
  • 1 sliced lemon, for garnish
  • 1 sliced orange, for garnish
  • 8-10 ice cubes
  • Cooking Instructions:

    1. Put the sugar and lemon juice in a punch bowl or jug and stir until the sugar dissolves
    2. Pour in the wine and stir again
    3. Pour in the water, stir, and add the ice cubes
    4. Add the orange and lemon slices, if in a bowl float the slices o top of the wine, chill and serve

    Recipe: Traditional Sherry Trifle

    Hookery Cookery Home > Christmas Recipes > Traditional Sherry Trifle Serves 8-10


    Treat your family and friends to this superb traditional boozy trifle full of sherry, raspberries and cream. Forget about counting calories until the New Year!



  • 8 trifle sponges
  • 4 tablespoons raspberry jam
  • 6 tablespoons sweet sherry
  • 12 oz. (350g) frozen raspberries, partially thawed
  • 2 oz. (50g) ratafia biscuits


  • 1 pint (550ml) milk
  • 1 vanilla pod
  • 4 egg yolks
  • 1 tbsp. caster sugar, plus a little for sprinkling
  • one and a half tablespoons of cornflour


  • three quarter pint (425ml) whipping cream
  • 2 oz. (50g) flaked almonds, toasted
  • glace cherries to decorate
  • Cooking Instructions:

    1. Split the sponges in half then spread each half thinly with raspberry jam
    2. Sandwich each half back together and cut into quarters
    3. Place in the base of three and a half pint (2 litre) glass trifle bowl
    4. Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice
    5. Roughly crush the ratafia biscuits and sprinkle over the raspberries
    6. Chill for 3-4 hours
    7. Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point
    8. Transfer to a heatproof jug and leave to infuse for 10 minutes
    9. Remove the vanilla pod from the milk
    10. Place the egg yolks, cornflour and sugar in a bowl and whisk together
    11. Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve
    12. Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil
    13. Cook gently for two minutes unit the custard is a thick pouring consistency
    14. Quickly pour the custard into a cold bowl to prevent further cooking
    15. Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming
    16. Set aside and leave to cool
    17. Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife
    18. Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl
    19. Whip the remaining cream until it holds it shape
    20. Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries

    Recipe: Yuletide Stollen

    Hookery Cookery Home > Christmas Recipes > Yuletide Stollen


    Delicious rich fruit and nut dough cake coated with vanilla icing, ideal for the Christmas break


  • 4 oz. (125g) sultanas
  • 1 lb. (450g) flour
  • 6oz. (175g) castor sugar
  • 7fl. oz. (200ml) milk, lukewarm
  • 1 oz. (25g) yeast
  • 1 tsp. ground cinnamon
  • 2 eggs, beaten
  • 1 tsp. ground allspice
  • 4 oz. (125g) chopped mixed peel
  • 3 oz. walnuts, chopped

    For the icing

  • 8 oz. (450g) icing sugar
  • half a teaspoon of vanilla essence
  • 1 tbsp. lemon juice
  • 1 oz. butter, melted
  • Cooking Instructions:

    1. Put 1 tsp. of castor sugar, 2 tbsps. of lukewarm milk and the yeast in a bowl and mix to a paste
    2. Leave in a warm place until the mixture is frothy, about 15 minutes
    3. Sift the flour, cinnamon and allspice into another bowl
    4. Add the remaining castor sugar, yeast mixture, the rest of the milk, beaten eggs and mix to a smooth dough
    5. Knead until the dough is smooth and elastic then set aside in a warm place until the dough doubles in size, about one hour
    6. Knead the dough for 5 minutes then add the sultanas, mixed peel and walnuts and keep kneading until they are evenly spread through the dough
    7. Turn the dough to a lightly floured board and shape into an oval
    8. Transfer to a well greased baking tin and leave in a warm place for 30 minutes
    9. Bake in a pre-heated oven, 400F, Gas Mark 6, 200C for 10 minutes
    10. Reduce the heat to 350F, Gas Mark 4, 180C and bake for 30-35 minutes
    11. Allow to cool on a wire rack
    12. Put the melted butter, vanilla and lemon juice into a bowl and beat together
    13. Add the icing sugar and beat until the mixture thickens to a spreading consistency
    14. Coat the bread evenly with icing sugar and decorate with a Christmas garland

    Recipe: Mince Pies with Shortcrust Pastry

    Hookery Cookery Home > Christmas Recipes > Mince Pies with Shortcrust Pastry Makes 20-22 pies


    A no-nonsense recipe for mince pies, ideal for entertaining unexpected guests at the festive season


  • 12 oz. (350g) shortcrust pastry
  • 1 lb. (450g) mincemeat
  • icing sugar
  • milk or egg for glazing
  • Cooking Instructions:

    1. Roll out the pastry to about one eighth of an inch in thickness
    2. Using a 3 inch and a two and a quarter inch cutter, stamp out 20-22 larger and smaller rounds
    3. Line tow and a half inch patty pans with the large rounds
    4. Fill the rounds with mincemeat
    5. Damp the edges of the smaller pastry rounds and position on top of the larger, filled rounds
    6. Make a slit in the top of each pie
    7. Brush the tops of each pie with a little milk or egg to glaze
    8. Bake in the top of a pre-heated oven at 425F, Gas mark 7, 210C for 15-20 minutes, until the mince pies are a golden brown in colour
    9. Cool on a wire rack then dust with icing sugar

    Recipe: Christmas Bread

    Hookery Cookery Home > Christmas Recipes > Christmas Bread


    A rich and fruity bread that’s ideal for the festive season. Served with butter it’s a delicious afternoon treat


  • 1 lb. (450g) flour
  • 2 eggs, beaten
  • 8 oz. (225g) butter, creamed
  • salt
  • 1 cup warm water
  • half an ounce (13g) yeast
  • 8 oz. (225g) sugar
  • 12 oz. (350g) currants
  • 4 oz. (125g) candied peel
  • Cooking Instructions:

    1. Add a pinch of salt to the flour and sift into a bowl
    2. Dissolve the yeast in a cupful of warm water and stir into the flour
    3. Set aside in a warm place for one hour
    4. Add the sugar to the dough mixture then stir in the creamed butter, currants, candied peel, nutmeg and beaten eggs
    5. Mix well and pour into prepared baking tins
    6. Bake in a pre-heated oven, 350F, Gas Mark 4, 180C for about two hours
    7. Allow to cool on a wire rack

    Recipe: Christmas Cake

    Hookery Cookery Home > Christmas Recipes > Christmas Cake Makes 1 x 9 inch Round Cake


    A super Christmas fruit cake, enriched with brandy, that is best made in early November


  • 1lb. 2oz. (500g) currants
  • 3 tablespoons of brandy
  • 8 oz. (225g) sultanas
  • 8 oz. (225g) raisins, stoned
  • 6 oz. (175g) glace cherries
  • 4 oz. (125g) candied peel, chopped
  • 1 lemon
  • 10oz. (275g) plain flour
  • 10 oz. (275g) butter
  • half a level teaspoon of mixed spice
  • pinch of salt
  • half a level teaspoon of powdered cinnamon
  • 10 oz. (275g) soft brown sugar
  • 6 eggs
  • 3 tablespoons milk
  • almond paste
  • royal icing
  • Cooking Instructions:

    1. Wash the dried fruit in a sieve, under the cold tap, two days before making the cake
    2. Drain and turn on to clean tea towel, pat dry then spread on kitchen paper to dry
    3. On baking day, grease a 9 inch round cake tin, line with double greaseproof paper and re-grease
    4. Tie a band of brown paper round the outside of the tin, to come 3 inches above the top
    5. Put the prepared fruit, peel and cherries in a bowl and mix well
    6. Grate the lemon rind
    7. Sift together the flour, spices and salt then add, together with the grated lemon rind, to the bowl of mixed fruit
    8. Cream together the butter and sugar until the mixture is pale, soft and fluffy
    9. Break the eggs into a basin and whisk lightly with a fork
    10. Add the whisked egg, 2 tablespoons at a time, to the creamed butter mixture, beating until well mixed each time before adding more egg
    11. With a tablespoon, fold in the flour and fruit mixture; add a little milk if necessary to make the mixture soft enough to drop from the spoon when it’s held above the bowl and shaken
    12. Turn the mixture into the prepared baking tin, spread it evenly around the tin and make a dip in the center
    13. Bake at the bottom of the oven at 300F, Gas Mark 2, 160C for about four and a half hours until the cake is golden brown and firm to the touch
    14. To prevent the cake over-browning, cover with two or three pieces of brown paper after the first two and a half hour’s baking
    15. Test with a fine skewer, insert the skewer in the cake and when it is drawn out it should look quite clean
    16. Allow the cake to cool in the tin
    17. Before storing the cake, prick with a fine skewer and slowly pour the brandy over it
    18. When storing the cake, wrap it in several layers of greaseproof paper, then wrap in foil or store in an airtight tin
    19. Cakes made several weeks before Christmas will become darker in colour and richer in flavour
    20. Decorate the cake with almond paste and royal icing (see Hookery Cookery Christmas Recipes

    Recipe: Bloody Mary

    Hookery Cookery Home > Christmas Recipes > Bloody Mary Serves 1


    Classic hangover cure or ‘hair of the dog’ after that wild party: also serves as an excellent pre-dinner cocktail


  • 3 fl. oz. (75ml) tomato juice
  • 1 fl. oz. (25ml) vodka
  • salt and ground black pepper
  • Worcestershire sauce
  • Tabasco sauce
  • juice of half a lemon
  • 3-4 ice cubes
  • Cooking Instructions:

    1. Squeeze the juice of half a lemon into a cocktail shaker then add the tomato juice and ice cubes
    2. Add a couple of drops of Worcestershire sauce and Tabasco while being careful not to overdo the Tabasco then add a pinch of salt
    3. Close the shaker and mix well
    4. Pour into a tumbler, add a little ground black pepper, and serve

    Recipe: Almond Paste

    Hookery Cookery Home > Christmas Recipes > Almond Paste Enough to cover one 9 inch fruit cake


    Cover your Christmas cake with this almond paste at least acouple of days before adding the royal icing or the almond oil may discolour the icing


  • 12 oz. (375g) ground almonds
  • 12 oz. (375g) icing sugar
  • 1 tsp. vanilla essence
  • 1 egg, lightly beaten
  • jucie of half a lemon
  • Cooking Instructions:

    1. Sift the icing sugar into a bowl then add the ground almonds
    2. Stir the egg into the almonds and sugar then add the vanilla essence and enough lemon juice to make a stiff dough
    3. Shape into a ball and knead lightly