The Christmas Table: Christmas recipes and tutorials A celebration of all things Christmas! | Page 69

Ingredients:
125 gms butter
250 gms margarine (or butter)
4 eggs (3 yolks and 1 whole egg)
6 tbsp water

Directions

3 tbsp lemon juice

1. Mix all dry ingredients.

500 gms plain flour, sifted
6 pineapples

2. Make a well and add butter and eggs
and process until dough resembles
breadcrumbs.

Sugar to taste

3. Add lemon juice.

100 gms self-raising flour, sifted

Handful of cloves

4. Add water gradually and slowly until just
enough so batter is not too sticky.
5. Wrap in cling film and refrigerate.

6. For the jam, cut pineapples into chunks and mash them in a food processor. Drain
the juice using a fine sieve or muslin. Place the mashed pineapple into a heavy based
pot with cloves and sugar and cook the jam over low heat, stirring occasionally, for
a few hours until the jam is sticky and thick. Leave to cool
7. Line cupcake tins with cupcake cases.
8. Roll out pastry dough and cut with a round cookie cutter that is slightly bigger than
your cupcake tin.
9. Place a disc into cupcake cases and shape them into ta rt cases in the cupcake tins.
10. Scoop about a spoonful of jam in each case decorate, brush with egg wash and bake
at 220C for about 20 minutes or until golden.

69 | Aunty Irene’s