Archive for the ‘Christmas’ Category

This weekend a little late we made our Christmas cake this weekend. By using Mr D’s Thermal Cooker the saving on fuel cost was considerable. After 45 minutes of simmering (on a very low heat) the rest of the cooking was done overnight, without power. The cake that is produced from this form of cooking is very moist and will certainly be enjoyed.


  • Mr D’s Thermal cooker (4.5 litre capacity)
  • Mr D’s cake tin
  • Medium height trivet (or a stainless steel food ring)
  • Kitchen scales
  • Bowls/containers for weighing
  • Teaspoon
  • Large mixing bowl
  • Wooden spoon
  • Baking paper
  • Cooking hob (gas, electric or induction)
  • Water (approx. ml) to heat in the thermal cooker
  • Cake rack


  • 320g currants
  • 110g sultanas
  • 110g raisins
  • 40g chopped glacé cherries
  • 40g chopped candied peel
  • 1 full tsp black treacle
  • 75ml brandy
  • 175g plain flour
  • Good pinch salt
  • ¼ tsp ground nutmeg
  • ½ tsp ground mixed spice
  • 175g soft dark brown sugar
  • 40g chopped almonds
  • 175g butter (softened)
  • 4 medium eggs
  • Grated zest of 1 lemon
  • Grated zest of 1 orange
  • Brandy to feed the cake (optional)
  • Mixed dried fruit and nuts or Marzipan and icing (optional)
  • Apricot jam


  1. Mix the currants, sultanas, raisins, cherries, peel, treacle and brandy together and leave to soak, stirring occasionally.
  2. Prepare Mr D’s cake tin:
    . cut a circle of baking paper to fit the base
    . butter the tin base and side
    . place the circle of baking paper in the base
    . butter the surface of the baking paper
  3. Weigh the butter and put it somewhere to soften.
  4. Weigh and mix the flour, salt, nutmeg, mixed spice and dark brown sugar together.
  5. Put the trivet and water in Mr D’s Thermal Cooker inner pot (enough water to come about ¾ inch above the trivet), put on the hob to bring to the boil.
  6. Break the eggs into a large mug or jug and beat with a fork to mix white and yolks.
  7. Mix the eggs and softened butter into the dry ingredients with a wooden spoon until smooth.
  8. Mix in the soaked fruit, lemon and orange zest.
  9. Turn the cake mix into Mr D’s cake tin and use the wooden spoon to flatten the surface.  Clip on the cake tin lid.
  10. When the water comes to the boil, place the cake tin onto the trivet.  Turn down the heat, put the inner pot lid on and maintain at a simmer for 40 minutes.
  11. Put the simmering hot inner pot into Mr D’s Thermal Cooker vacuum insulated outer pot and close the outer pot lid.  Leave for 4 ½ hours or overnight to thermal cook in Mr D’s Thermal Cooker.
  12. Take the cake tin out of the Thermal Cooker. Open the cake tin lid, place a cake rack on top of the tin and tip both over. Tap the base of the cake tin and gently ease the cake onto the cake rack.  Leave to cool.
  13. If you like a brandy-sozzled cake, prick the cake and pour over 2 dessert spoons of brandy.
  14. Store the cake in an airtight container.
  15. Dissolve some apricot jam. Use this to stick the dried fruit and nuts on the top. Once decorated coat the nuts and fruit with some dissolved apricot jam to give it a nice glaze.
  16. If you prefer cover with marzipan, icing and decorations.


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Less than a month to go until Christmas Day so it is time to make Mr D’s Christmas Pudding in your thermal cooker.

With Mr D’s Thermal cooker you will not have to worry about boiling the pudding for hours, about checking to see that the water hasn’t run out and putting up with a house full of steam.  A traditional 2 litre sized pudding needs just 35 minutes simmering in Mr D’s pot.  After this time the pudding will be heated right through and the rest of the cooking will take place inside the thermal container.  The pudding will be perfectly cooked after 5 hours in the thermal cooker – or just leave it overnight, cooking while you sleep, and get it out in the morning. 

Here are the ingredients for Mr D’s  2 litre Christmas Pudding:-

  • 235g sultanas
  • 235g raisins or currants
  • 100g dried figs, chopped
  • 85g mixed candied peel, chopped
  • 65g dried apricots, chopped
  • 50g dark glace cherries, halved
  • 100ml brandy
  • 1 large or 2 small apples, grated
  • The zest and juice of 1 large or 2 small oranges
  • 4 eggs
  • 165g shredded suet
  • 230g muscovado sugar
  • 170g fresh breadcrumbs
  • 115g self-raising flour
  • 1 tsp mixed spice


  1. Soak the dried fruit in the brandy overnight. 
  2. Mix together the grated apples, orange juice and zest, beaten eggs, suet, sugar and breadcrumbs then add the soaked dried fruit and spice.
  3. Put the mixture into a buttered pudding bowl, cover the top of the bowl with a circle of greaseproof paper and seal by tying a kitchen foil lid over the top.  Remember to leave a loop of string to lift your pudding out of the cooking pot.
  4. Put the pudding bowl on a trivet in the inner pot of Mr D’s Thermal Cooker.
  5. Fill with water until it come upto 3-4 cms below the top of the pudding bowl.
  6. Bring the inner pot to the boil and then put on the lid and turn down to a simmer.
  7. Simmer for 35-40 minutes.
  8. Turn off the heat and place the inner pot into the insulated outer container.
  9. Shut the lid and leave to thermal cook for a minimum of 5 hours or better still leave over night.
  10. Once cooked carfully take the pudding bowl out of the inner pot and store until needed.

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