It's starting to smell a lot like Christmas...

Who is preparing for Christmas?

I made two panfortes but they are melting away in the Sydney humidity. In to the fridge they go. Panforte is SO much better when it's homemade. I love the spicy chocolately fruitiness. Thank you Gourmet Traveller for this recipe: 

ingredients

225 gm blanched almonds, coarsely chopped  

150 gm blanched hazelnuts, coarsely chopped  

100 gm each dried figs and dried sour cherries, coarsely chopped  

30 gm dark chocolate (64% cocoa solids), coarsely chopped 

  20 gm Dutch-process cocoa, sieved, plus 25gm extra for dusting  

2 tsp ground cinnamon  

½ tsp ground white pepper  

175 gm honey  

75 gm caster sugar

method

• Preheat oven to 190C. Use one large sheet of baking paper to line the base and sides of a 22cm-diameter cake tin, so that there are no gaps (don’t worry about creases). Combine nuts, figs, sour cherries, chocolate and cocoa with half the cinnamon and ½ tsp ground white pepper in a bowl.

• Stir honey and sugar in a small saucepan over medium heat until sugar dissolves, then cook without boiling until syrupy (2-3 minutes).

• Working quickly, pour honey mixture over nut mixture and mix well to combine, then spoon into prepared cake tin, pressing well into tin and smooth top with a hot, wet spatula. Bake until dark and glossy (35-40 minutes). Cool completely in tin (3-4 hours).

• Combine extra cocoa with remaining cinnamon, remove panforte from tin and dust top with cocoa. Wrap tightly in baking paper, then in wrapping of your choice. The flavour of panforte will develop over time so it’s best eaten after a few days; it will keep wrapped for up to a month.

http://www.gourmettraveller.com.au/recipes/recipe-search/feature-recipe/2014/11/dark-chocolate-and-sour-cherry-panforte/

I'm also planning to make my first Christmas pudding. Have you any tips for me? I'm using this Donna Hay recipe. 

steamed Christmas pudding

ingredients

• 150g sultanas
• 150g currants
• 1 ⅔ cups (250g) raisins, halved
• 150g pitted dates or prunes, chopped
• 125g mixed candied peel
• ½ cup (125ml) brandy or sherry
• 250g butter
• ¼ cup (45g) brown sugar
• ¼ cup (55g) white sugar
• 3 eggs
• 85g slivered almonds
• 1 cup (150g) plain (all-purpose) flour
• 1 teaspoon ground cinnamon
• 1 teaspoon mixed spice
• 250g breadcrumbs
• 150ml milk

method 
Place the sultanas, currants, raisins, dates, peel and brandy in a large bowl and allow to soak for at least 4 hours or overnight.
Beat the butter and brown and white sugar in an electric mixer until light and creamy. Add the eggs and beat well. Place the butter mixture in a large bowl with the sultana mixture, almonds, flour, cinnamon, mixed spice, breadcrumbs and milk. Mix until well combined. Spoon into a greased 2-litre capacity pudding basin. Cover mixture with a round of greased non-stick baking paper.
Place a 2-layer piece of aluminium foil over the top of the pudding basin and tie tightly with string. Place in a saucepan of boiling water (the water should come halfway up the side of the basin). Boil, covered, for 7 hours or until cooked through. Do not let the water boil dry – top up the pan with boiling water when necessary.
To check whether the pudding is cooked, remove from saucepan (wear oven mitts to protect your hands), lift foil and test with a skewer. Re-tie tightly if returning to the saucepan. Store in the fridge for up to 3 months. To reheat, boil, covered, for 30 minutes. Serve with warm brandy custard. Serves 6–8.

https://www.donnahay.com.au/recipes/sweets/special-occasion/steamed-christmas-pudding

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