December 18, 2012

It's Christmas time

So it is soon Christmas again. I wonder where the time went. So many things happened to me this year, that it just cannot seem to fit into 365 days.

I will not bore you with all the details, because I can get way too sentimental, but here are just a few. I'm the most proud on our little baby, The Spoon magazine. After a bumpy start earlier this year, we have 3 issues out, including the Winter issue out (here is the free sneak peek), and have many many more surprises for you in the future. I'm so excited to share, that The Spoon Volume I. is selected into the best Christmas Cooking Apps by Apple. Thanks guys!

In November, the blog was also featured on the Saveur, Sites we love. I was so thrilled and still am. I love the magazine, and seeing myself on their website is unbelievable. I know that the upcoming year will bring even more lovely surprises. I hope I'm not getting too much carried away, but I feel like sharing all these with you. Thank you for coming here, reading my posts, liking my photos so much. I wish you all a Merry Christmas and a wonderful New Year! See you soon.

Date & Apricot Christmas pudding

(this recipe was also featured in the Hungarian Eva Advent)

250g flour
200g cane sugar
250ml water
120g butter
2 eggs
250g date, diced
200g dried apricot, diced
100g candied orange, diced
100g candied lemon, diced
80ml cognac
100g raisins
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp ground ginger
a pinch of ground nutmeg

Combine dried fruits in a bowl and scatter with cognac. Combine sugar and water in a saucepan and cook until sugar dissolves. Place in butter to melt and cool to room temperature. Sieve together flour,  spices, baking powder and bicarbonate of soda. Stir in butter mixture and eggs then add soaked fruit mixture.   Brush a 2 liter capacity pudding bowl with butter, line the base with a circle of baking paper and dust with flour. Pour pudding mixture into bowl. Cover with a layer of foil. Place pudding into a large saucepan with a wire rack or a plate lining the base. Fill with enough water to come halfway up the side of the bowl. Cover and simmer for 4.5 hours, topping up water when necessary. Serve with vanilla custard.


  1. Beautiful!! The pudding looks marvelous :)

    1. Thanks Nandita :) and taste is overwhelming too

  2. Hmmmm- Wonderful, as usual. LOVE

  3. It looks so delicious, but i didn't get how it should be cooked. should it be boiled? can you explain please?

    1. Thanks Aleksandra. I made a step by step tutorial, hope it is understandable.
      1. put the batter into a 2 l capacity (preferably ceramic) mold (lined with butter and flour)
      2. COver the top of the mold with foil
      3. Take a large pot and put a small plate on the bottom
      4. Place in the mold with the batter
      5. Fill the pot half way with boiling water
      6. Cover the pot and let it simmer on medium heat for 4 and a half hours
      7. From time to time pour in hot water
      8. Let it cool for 30 minutes then turn it out on a plate

  4. That is an interesting recipe on cake and as always you styled it so beautifully!

  5. Vera, That's gorgeous!
    Didn't know puddings could also be cake like recipes. Reminds me of the rum and dried fruits cake that Indian Christians bake during this festive time of the year.

    And, Heartfelt Congratulations! for all the good news coming your way. Here's to many more..
    Happy Holidays!

  6. yummy yum.. New follower here :) all the way from, visit me some time.

    1. Hello, and welcome to my blog :)

  7. I'm late for Christmas greetings but hope you had a lovely holiday. Vera, happy new year to you! Have great experiences with your D800 :-)!

    1. It's never too late :) Hope you had a nice time as well. D800 is really growing on me, love it.