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Fàd Na Nollaige
6 uighean
150 siùcar castair
50g fùdar còco
sùbhagan
druthag uisge-bheatha
dustadh de shiùcar fùdarach

Thoir gealagain agus buidheagain nan uighean bho chèile agus cuir iad ann am bobhlaichean fa leth.
Buail na buidheagain agus cuir an t-siùcair agus an uairsin am fùdar còco na mheasg.
Buail na gealagain gus a bheil iad mar sgòthan. Gu cùramach, cuir iad an lùib measgachadh nam buidheagain.
Dòirt an taois ann an tiona air ullachadh ro làimh le pàipear-craicinn.
Cuir dhan àmhainn aig 180°C airson 20 mionaid, no gus an tig prìne às glan.
Dèan dà leth dhen chèic.
Dòirt druthag uisge-bheatha air a’ chèic.
Cuir compote sùbhaig agus sùbhagan air am bruich air an dàrna leth dhen chèic.
Cuir an t-uachdar uisge-bheatha air muin na sùbhagan.
Cuir am mullach air a’ chèic agus dòirt ganache air a’ mhuin.
Dust le siùcar fùdarach

Compote Sùbhaig
200g sùbhagan
2 spàinn-mhòr siùcar
1 spàinn-mhòr sùgh liomaid
2 spàinn-mhòr uisge
Cuir na gritheidean gu lèir ann am pana còmhla agus teasaich gus an tig e chun a’ ghoil. Cuir sìos an teas agus leig leis goil air a shocair gus am fàs e nas tighe. Cuir tro shìoltachan gus an t-sìol a thoirt às.

Uachdar Uisge-bheatha
150ml uachdar tiugh
30ml uisge-bheatha smoicte
Mil

Buail an t-uachdar agus measgaich am mil agus an uairsin an t-uisge-beatha troimhe.

Ganache
200g teòclaid dorch
300ml uachdar dùbailte
2 spàinn-mhòr sìucar castair

Cuir an teòclaid ann am bòbhla mòr.
Dòirt an t-uachdar ann am pana leis an t-siùcair agus leig leis goil air a shocair, ga mheasgachadh fad na tìde gus an leagh an t-siùcar.
Thoir suas gu ìre goil agus gu sgiobalta thoir far an teas agus dòirt thairis an teòclaid agus buail gus a bheil e mìn agus gleansach.
Cleachd an ganache sa bhad no leig leis fuarachadh beagan agus fàs nas tighe gus am bi e freagarrach a chur air a’ chèic.

Christmas Peat
6 eggs
150g caster sugar
50g cocoa powder
Raspberries
Splash of whisky
Dusting of icing sugar

Separate the eggs.
Whisk yolks and add sugar, then add the cocoa powder.
Whisk the egg whites to soft peaks & fold into the mixture.
Pour the mixture into the prepared cake tin, lined with parchment paper for an uneven shape.
Bake at 180C for 20 minutes, or until a skewer inserted into the middle comes out clean.
Cut the cake through the middle, into two parts.
Drizzle whisky on the cake.
Spread raspberry compote and cooked raspberries on one half of the cake.
Spread the whisky cream on top of the raspberries.
Put the lid on the cake and spread the ganache over the cake.
Dust with icing sugar.

Rasberry Compote
200g rasperries
2 tbsp sugar
I tbsp lemon juice
2 tbsp water

Put all the ingredients in a pan and bring to the boil. Allow to simmer until it thickens.
Sieve to remove the seeds.

Whisky Cream
150ml whipping cream
30ml smoky whisky
Honey

Whip the cream and stir the honey into it.
Stir the whisky through it.

Ganache
200g dark chocolate
300ml double cream
2 tbsp caster sugar

Put the chocolate in a large mixing bowl.
Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted.
Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy.
Use straight away or leave to cool down a little until thick enough to coat the cake.