Now this really is the tough nut to crack – fine after dinner entertainment with friends (a prize for the perfect specimen) but if you need a quantity neatly shelled your time might be better spent finding a shop that has fresh-looking, shelled Brazils.
This is suitable for all cakes but is especially good on the Creole Christmas Cake, which is too rich to cope with marzipan or even sweet icing.
The world record for making this recipe is not five minutes, but just three – it's quite simply the fastest dessert recipe I've ever come across. It's also amazingly good, and if it is conceivable that anybody on this earth does not love delectably t
Hard though it is to believe, you could actually make this cake in the morning and serve it for afternoon tea on Christmas Day, so if you haven't been organised enough, this could be your answer!
Yes, I know, it’s happened to me too. You meant to make a Christmas Cake in early October, feed it weekly with brandy, let it mature, marzipan it two weeks before and ice it one week before the big day – and guess what, you didn’t!
Self-explanatory, I think. You didn’t have time, you don’t want the factory version, so this one made simply with a jar of mincemeat will make a really speedy but excellent alternative.