isn't it strange that there are foods which, although we really like them, we only eat once a year? Well, the time has come for a treat with these traditional Christmas favourites.
WASSAIL
It is believed that the word Wassail comes from the Old English words 'waes hael', which when translated mean 'be well.' The drink was traditionally made using ale or cider, but this child-friendly version uses only apple juice.
You will need:
* 6 cups of apple juice * 1 cup of sugar * 4 large or eight small apples * A pinch each of ground nutmeg, cinnamon, cloves and ginger * 6 medium eggs * Baking tray * Large pan * Two small mixing bowls * Whisk * Wooden spoon * Apple peeler * Large punch bowl
What to do:
1 Peel the apples and remove cores.
2 Place on a baking tray and bake in the oven on a medium heat until the apples are just soft.
3 In a bowl, mix the sugar, ground nutmeg, cinnamon, ginger and cloves.
4 Place the eggs in the other bowl and whisk.
5 Place the apple juice into the large pan and heat, do not boil.
6 Stir the sugar and spices into the juice.
7 Pour some of this mixture into the bowl with the eggs and mix well.
8 Slowly pour this egg mixture back into the large pan, stirring continually.
9 Place the apples in the bottom of the punch bowl.
10 When ready to serve, pour the wassail over the apples and enjoy!
GINGERBREAD BISCUITS
Gingerbread dates back to around the 11th century. At parish churches people would fashion biscuits into figures of saints. Perhaps this is where gingerbread men came from.
Here's a recipe for gingerbread Christmas trees. Serve them on a plate or make a hole, thread with ribbon and hang them on your Christmas tree.
You will need:
* 2 cups plain white flour * 1/4 cup self-raising white flour * 1/3 cup soft brown sugar * 125grams (5 oz) butter (unsalted) * 1/4 cup golden syrup * 1 medium sized egg * 1 rounded tablespoon of ginger * 1 rounded teaspoon of cinnamon * 1 rounded teaspoon of bicarbonate of soda * Coloured icing - green and red * Large and small mixing bowl * Wooden spoon * Cup * Teaspoon * Tablespoon * Baking tray * Greaseproof paper * Fork * Knife * Sieve * Rolling pin * Christmas tree cookie cutter
What to do:
1 Heat the oven in advance to 180xC (350xF or gas mark 4).
2 Place the butter, sugar and syrup in the large bowl and mix well.
3 Break the egg into the cup and whisk with the fork, then gradually add to the butter, sugar and syrup mixture.
4 Place the other ingredients into the smaller bowl, mix well and sift into the big bowl.
5 Stir to a firm dough.
6 Lightly flour the work surface and roll out the dough until it is around 1cm thick.
7 Use the cookie cutter to cut out the tree shapes.
8 Place a piece of greaseproof paper on to the baking tray, then place your trees on the tray.
9 Put into the oven for around ten to 12 minutes or until the biscuits are golden brown.
10 Cool on the tray so the trees keep their shape. To finish, pipe with icing and place in the fridge for around one hour before eating.
MINCE PIES
Traditionally, mince pies were made with different spiced meats. In medieval times the pies were often baked in an oblong shape to represent baby Jesus' crib. It was considered essential to add three spices - nutmeg, cinnamon and cloves - to represent the gifts given by the three kings. It was also thought lucky to eat a mince pie on each of the 12 days of Christmas.
To make 20-25 small pies you will need
* 200 grams (8 oz) unsalted butter * 3 cups of plain white flour * 50 grams (2 oz) of icing sugar * 3 medium eggs * 1 large jar of mincemeat * Rolling pin * Board * Mixing bowl * Wooden spoon * Bun tins * Fork * Cup * Pastry brush * 2 round pastry cutters (one slightly larger and the other slightly smaller than the pie being made) * Sieve
What to do:
1 Pre-heat the oven to 200xC (400xF, gas mark 6)
2 Cut the butter into small cubes and place in the large bowl.
3 Sift the flour and the sugar and use your fingertips to rub the flour, butter and sugar together until it resembles fine breadcrumbs.
4 Break two of the eggs and separate the yolks from the whites.
5 Make a well in the middle of the mixture and pour in the egg yolks. Stir until you get a smooth, firm dough. If the dough is too dry, then add a little warm water.
6 When you have a firm non-sticky dough, sprinkle a little flour on your work surface and roll out the dough to around 4mm (1/8in) thick.
7 Grease the bun tins with a little butter to prevent the pastry from sticking.
8 Using the larger pastry cutter, cut out the required number of circles to make the pie bases and place them in the bun tins, pressing in well.
9 Fill each pie with a spoonful of mincemeat.
10 Gather up the remains of the dough and form back into a ball, then roll out again. Using the smaller pastry cutter, cut out the required number of pastry circles to make the lids.
11 Break the third egg, whisk it and use it to dampen the edges of the pie bases.
12 Stick the lids on to the pies and lightly brush the tops with whisked egg.
13 Place in the oven and cook for around 20 minutes or until the pastry has browned. Allow to cool in the bun tins.
Optional extra:
* If you have a little dough left over and a small holly leaf-shaped cutter, cut out a few holly leaves and decorate the pie lids.
Tip If you have time, the pastry will be easier to roll out if you place it in the fridge for half an hour beforehand.
BAKED APPLE
Here is simple recipe with the added benefit that it can almost be considered healthy, unless you cover it in custard or cream!
You will need:
* Large cooking apple * 1/3 cup of mixed dried fruit such as currants, raisins and sultanas * Apple corer * Baking tray
What to do:
1 Remove the apple core so there is a hole right through the apple.
2 Place the apple on the baking tray and squash as much of the mixed fruit into the hole as possible.
3 Place in the oven at 180xC (350xF or gas mark 4) for around 20 minutes until the skin just begins to brown.
4 Remove and serve warm.
Lynne Garner is a freelance writer, photographer and part-time lecturer specialising in craft, design and environmental issues
Health & safety
* Always wash your hands before and after cooking.
* Remove any rings and watches, and tie back long hair.
* Get an adult to help you when handling hot baking trays.
