2025 Christmas Eve Dinner

Another Christmas, what an eventful year, workwise and healthwise, for both of us. Let's move on from this and reset for a positive 2026.

Starter

Bistro salad with Fried Prawns

Main

Slow Cooked Beef Rump

Brussel Sprouts and Chestnuts

Honey Roasted Carrots

Braised Red Cabbage

Dessert

Bûche de Noël 

2025 Christmas Game Plan

Every year I have to ask myself when I start making Christmas fare so this year I've decided to write it down. Here we go:

First weekend of December - preparing Fresh Cranberry Mincemeat for my frangipane mince pies. Set up the wooden sapin.

Second weekend of December - making mince pies. Each batch of pie crust yields 16-20 mince pies. I usually make two batches to use up all the mincemeat. They freeze and reheat well.

Christmas Eve Morning - Cranberry and orange loaf followed by Bûche de Noël. The preparation and oven time seems to follow well. Cranberry loaf is optional but tastes really festive. As Bûche de Noël needs two rounds of cooling, it's better to start in the morning so that you can decorate in the afternoon.

Christmas Eve Afternoon - making Braised Red Cabbage. This is the only time we eat red cabbage. It's seasonal with color to match. It's easy to prepare and a good side for all meat mains.

That's everything, folks (if only!).

Have a happy Christmas.

I make - 3-Ingredient Christmas Fruit Cake

I had my doubt but I am convinced by the outcome. This is a fruitcake you can make on a whim. The result is plump fruits and moist cake without being damp. This recipe has no added sugar so the cake tastes naturally sweet without making your dentist frown.

3-Ingredient Christmas Fruit Cake

Ingredients
375 g dried fruits
600 ml liquid (chocolate milk, coffee, tea, juice, Bailey, Rum)*
2 cups of self-raising gluten free flour** (with 1/2 tsp xanthan gum added)

Soak the fruits with your choice of liquid the night before, up to 48 hours. 

Grease and line a 20x20cm tin. Preheat the oven to 180C.

Put the flour in a large bowl and add in the soaked fruits (juice and all). Stir until no dried pockets of flour is seen.

Pour the batter into the prepared tin and bake for 35-40 mins until an inserted toothpick comes out clean.

Cool the cake completely before slicing.

*Although popular, I don't recommend 100% alcohol as it would be too strong. I added 100ml Bailey to my liquid mix. The Bailey flavor is prominent after baking and I like the result.

**If you don't have self-raising flour, add 3 tsps of baking powder and 1/2 tsp baking soda to the flour.