Prestons Christmas Catalogue

More documents

Recommendations

Info

MÉTHODE CAP CLASSIQUE & SPARKLING WINE R419 90 750ml Moët & Chandon Impérial Brut Champagne R89 90 750ml R85 90 750ml Pongràcz Méthode Cap Classique Pinot Noir/ Chardonnay R104 90 750ml Pongràcz Méthode Cap Classique Rosé Simonsig Méthode Cap Classique Kaapse Vonkel Brut R81 90 750ml Krone · Borealis Vintage Cuvée Brut · Night Nectar · Vintage Rosé Cuveé Brut Méthode Cap Classique R77 90 750ml Ayama Méthode Cap Classique · Blanc de Blancs · Brut · Rosé R48 90 750ml J.C. Le Roux Sparkling Wines · Le Domaine · La Chanson · La Fleurette · Sauvignon Blanc R34 90 750ml Mooiuitzicht Vin Doux Sparkling Wine Alcohol Not for Sale to Persons Under the Age of 18. Drink Responsibly.
R89 90 5l VOLUME WINE Namaqua · Blanc de Blanc · Extra Lite · Johannisberger · Late Harvest · Rosé · Stein R69 90 5l Rusthof · Johannisberger · Late Harvest · Natural Sweet Rosé R69 90 5l Cape Style Wines Grand Cru Johannisberger White Late Harvest · Natural Sweet Rosé Stein Liqueur Options AMARULA CHRISTMAS CAKE INGREDIENTS CHRISTMAS CAKE: 150 g cake flour, 150 g self-raising cake flour, 250 g butter, 250 g soft brown sugar, Grated rind of 1 orange, 5 eggs, 150 g mixed fruit mince (available from the baking section in food stores and supermarkets), 125 g mixed candied peel, finely chopped (available from the baking section in food stores and supermarkets), 125 g glacé cherries, quartered, 1 Tbls golden syrup ¼ cup Amarula, ¼ cup Klipdrift Gold, AMARULA FROSTING: 250 g butter METHOD CHRISTMAS CAKE: 1. Grease and line a 20 cm cake tin with greaseproof paper. 2. Sieve the flours together. 3. Cream together the butter and the orange rind until the mixture is pale and creamy. 4. Add the eggs a little at a time, beating well after each addition. 5. Fold in the flour alternately with the dried fruit, peel and cherries. 6. Finally, blend in the golden syrup. 7. Turn the mixture into the prepared tin and bake in an oven preheated to 170°C for 90 minutes or until a skewer inserted in the centre comes out clean. 8. Remove the cake from the oven and leave to cool in the tin for 10 minutes. 9. Turn it out onto a wire tray to finish cooling, and then remove the paper. 10. This cake tastes best after a week of maturation in tinfoil in a cool, dry place. 11. Splash the cake with the Amarula and Klipdrift Gold a day before serving, and place it back in storage for one more night. AMARULA FROSTING: 12. Soften the butter and place it with the icing sugar and Amarula in a mixer and combine the ingredients until the frosting becomes light and fluffy. 13. Just before serving, decorate the cake with the Amarula frosting in whichever style you prefer. R219 90 2x750ml Amarula Marula fruit and cream Cocktail & BAG R179 90 750ml Ponchos Tequila & Coffee Infusion Liqueur R159 90 750ml Olmeca · Blanco Tequila Clasico · Extra Aged Edición Black · Reposado R79 90 750ml Cactus Jack Original Tequila and Sours blend FREE COCA-COLA 1l R109 90 750ml Malibu Island Spiced Spirit Aperitif WITH A COMPLIMENTARY 1l COCA-COLA R104 90 750ml Egoli Rich Golden Cream Cream Liqueur R94 90 750ml Nature’s Own · Marshmallow Pop Cream · Cupp N Chino Coffee Cream Liqueur R49 90 750ml Sour Slammers · Apple · Black Current · Raspberry Alcohol Not for Sale to Persons Under the Age of 18. Drink Responsibly.
Page 1 and 2: MALT SCOTCH WHISKY OFFERS VALID FRO
Page 3 and 4: BRANDY cont. RUM & WHITE SPIRITS R1
Page 5: R39 90 750ml R39 90 750ml Spier ·

Prestons Christmas Catalogue

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?