There’s been so many fantastic Christmassy type recipes pop into my blog reader that I’ve been inspired to do some of my own. But when I thought about it, there are very few things we cook in the lead up to Christmas.
Our Christmas really only happens on the 25th of December. We have brunch with out family friends, about three families, this is whole shebang. Eggs, bacon, croissants, beautiful fresh breads, fruit, and champagne. All fresh and very little prepared in advance.
From there we would go home and nap.
At about 3 pm, we would reconvene with our family and had a seafood platter for a late lunch and then follow this up by OUR traditional family Christmas.
Ham, turkey (both cold), a green salad, beans, carrots, peas, a vinegar salad, for mains and then the piece de resistance DESSERT!
Dessert is what I hold out for. It’s a once a year feast like no other, and I need those flavours to linger for 12 months.
There’s my Grandma’s Christmas Cake, Christmas pudding (Grandma’s recipe, that’s been handed down to me), brandy fruit salad, fresh fruit salad, brandy cream, brandy custard, and fruit pudding ice cream.
But some things must get done in advance… So over I went to Mum and Dad’s house in search of an old family recipe.
It came from Mum’s collection of recipes.
The brandy fruit salad is such a treat and last so well.
What are your family’s Christmas traditions?
- Large tin of peaches (in juice, not syrup)
- Large tin of pineapple pieces (in juice, not syrup)
- 2 tins of lychees
- 1 tin of black cherries
- 1 packet of prunes
- 1 packet of dried apricots.
- 1 cup of sugar
- Drain juices into a saucepan.
- Add sugar, bring to the boil, cool and add 1 cup of brandy.
- Refrigerate for 2 weeks before initial use, but it is known to keep for up to 6 months.
- Serve with ice cream, over Christmas pudding, with brandy custard or with your choice of topping.