These festive cakes, puddings and pies — some with an unexpected twist — transcend generations.
With all the flavours of pumpkin pie, this moist pudding, served warm with a gooey brown sugar sauce, is a true crowd-pleaser. Steaming is easier than you think!
See the recipe
Exotic dried fruit makes this even more colourful than a traditional fruitcake.
This November, Toronto teacher Trish Gresham and her family will make this rich, traditional pudding for the 70th consecutive year in Canada. Her mother, Lilian Rollinson, brought the recipe — already a family tradition for 30 years — from England in 1932. Trish serves it with hard sauce, while her sister, Pamela Scott, simply pours cold whipping cream over top.
Mincemeat lends a moist, flavourful element to this festive dessert, snack or brunch cake. To save time, you can use store-bought mincemeat.
You can make this old-fashioned fruit mixture with suet or butter.
There's no better way to serve mincemeat than in a flaky, hot-from-the-oven pie. The tart variation provides the ideal opportunity to bake special treats for gifts.
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