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Christmas Plum Pudding
Steam a dense mixture of dried fruit and spices in a basin, then turn the pudding out to serve. The name is familiar even though a modern version can use raisins and currants instead of fresh plums. Serve warm with custard for a softer mouthful against the dense fruit.
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Irish Christmas Fruit Cake
Bake dried fruit and spices into a rich cake, then cool it before finishing with almond paste or icing. The firm finish holds up when the cake is cut into small slices for a crowd. You can make it ahead and leave the decorating for later.
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Pancake Tuesday Pancakes
Cook a thin pancake in a skillet, then sprinkle it with sugar and squeeze lemon over it before rolling. Pancake Tuesday is a reason to cook these in batches and hand the first ones out warm. Leave the batter thin so they bend without cracking.
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Irish Sweet Scones
Split a sweet scone and add jam and softly whipped cream. You can keep them plain if you want the jam to provide the fruit. Make these when you want something for tea that takes less effort than a party cake.
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Jammy Joeys
Roll small pieces of sponge in a raspberry coating and coconut. The outside is sticky and the sponge stays soft, so the contrast matters more than the shape. Look for them at Northern Irish bakeries if you would rather buy a few than make a whole cake.
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Gooseberry Fool
Cook gooseberries until tart and soft, then fold the cooled fruit into softly whipped cream. Leave a few streaks of fruit visible if you want a sharp spoonful here and there. It’s a good way to finish a meal when summer berries are in season.
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