These two traditions enacted simultaneously cause quite a bit of sleep deprivation in the household meaning that the huge Xmas bird ends up being eaten closer to dinner than lunch and on it goes....
This year we did not attend the long meal on Xmas Eve and as a result awoke fresh and ready to attack the day come Christmas morning with cheerful rested children and smiling chirpy adults...
At our house the traditional dessert is Pavlova...a typical Kiwi meringue dessert that is made by all aunts, mothers and daughters up and down the sun drenched land at Xmas....dressed with cream and fruit...passion fruit, kiwifruit, raspberries or strawberries...
This is my mothers recipe and one that takes some beating....it looks complex but is all very simple...give it a go!
My Mum's Soft Centre Pavlova
3 egg whites
1 1/2 cups of sugar
3 tablespoons of cold water
3 tsp cornflour
Half a tsp vanilla
1 tsp vinegar
Beat egg whites until very stiff. Add water (a tbsp at a time) and beat. Add sugar gradually, beating well. Lastly mix in cornflour, salt, vinegar and vanilla. Place mixture on baking paper which has been wet under tap. Spread mixture to create hollow-ish centre. Bake at 130 deg C for 1 hour, then turn oven off and leave for 1 hour. Take out and place on wore rack to cool.
Hints for Pav making –
Bowl and beater must be clean and dry.
Add sugar a little at a time & beat well when all is added.
Don’t over-beat egg whites or they may go runny.
Separate eggs very carefully....
Pavlova was standard fare for birthday’s and Christmas. Hearing Mum’s beater going was a sound associated with birthday celebrations.
MERRY CHRISTMAS TO YOU AND YOURS!!