Preparation time: 30 minutes
Cooking time: 1 ½ hours
Servings: 12 slices
Ingredients:
•    ½  pound (225 grams) margarine
•    ½ pound (225 grams) dark sugar
•    4 medium eggs
•    1 teaspoon (5 ml) vanilla/almond flavouring
•    1 pound (450 grams) cake and pastry flour
•    ¼ pound (115 grams) breadcrumbs
•    2 teaspoons (10 ml) mixed spice/nutmeg
•    1 tablespoon (15 ml) baking powder
•    3 cups (750 ml) red wine
•    1 cup (250 ml) rum
•    3 cups (720 grams) soaked mixed fruits
•    ½ cup (120 grams) cherries
•    ¼ cup (60 grams) peanuts, crushed
Method:
1.    Cream margarine and sugar until light and fluffy.
2.    Gradually beat in eggs, one at a time. Stir in vanilla/almond flavouring.
3.    Combine flour, breadcrumbs, mixed spice/nutmeg and baking powder and mix well.
4.    Fold flour mixture into creamed mixture alternately with the red wine, rum, soaked mixed fruits, cherries and crushed peanuts.
5.    Scrape batter into a greased and lined 325 cm (10-inch) baking tin. Bake for 1½ hours at 180°C/350°F or until a skewer inserted comes out clean.
6.    Allow to cool.

GARLIC PORK
Preparation Time: 10 minutes
Serves: 10 people

Ingredients:
•    1.8kg. pork
•    4 sprigs thyme
•    4 heads garlic
•    1 Tbsp. salt
•    2 cups white vinegar
•    oil for deep-fat frying

Method:
1.    Strip garlic, chop thyme, add salt and mix well.
2.    Cut pork in bite-size pieces.
3.    Parboil pork in water for 20 minutes, then drain.
4.    In jar or earthenware, place pork and garlic mixture. Pour on vinegar, cover and allow to stand for 1-4 days.
5.    Remove from jar and deep-fat fry.

PEPPERPOT
Preparation time: 10 minutes
Cooking time: 45 minutes
Servings: 4

INGREDIENTS:
•    500 grams each pork/beef/trotters
•    1 tbs. white vinegar 
•    1 tbs. Grace Fish and Meat Sauce
•    1 tbs. soy sauce
•    1 packet Grace Cock Soup Mix
•    1 medium onion
•    3 cloves garlic
•    1 stalk scallion
•    1 sprig thyme
•    ¼ tsp. salt
•    1 tbs. Cooking oil 
•    2 cups water
•    1 medium scotch bonnet pepper

METHOD:
1.    Clean meat with vinegar.
2.    Cut meat into small pieces. Season with Grace Fish and Meat Sauce, soy sauce and use seasoning from Grace Cock Soup Mix over meat.
3.    Add chopped onion, garlic, scallion, thyme and salt.
4.    Rub in ingredients well.
Heat cooking oil in a pan and fry meat. Add water, scotch bonnet pepper, with additional seasoning and allow meat to cook until tender.

EASY CHRISTMAS PUDDING
Preparation time: 20 minutes
Cooking time: 1 hour
Servings: 12 slices
Ingredients:
•    ¾ cup margarine
•    1 cup brown sugar
•    2 medium eggs
•    ¼ cup mixed peel, chopped
•    1¼ cups raisins, chopped
•    ¼ cup nuts, chopped
•    4 cups red wine
•    ¼ cup brandy
•    ½ cup cake and pastry flour
•    3 cups breadcrumbs
•    1 tsp. mixed spice
•    1 tsp lime/lemon rind
•    1 tsp. lime/lemon juice
Method:
1.    Pre-heat oven to 150°C/300°F. Cream margarine and sugar together until light and fluffy. Gradually beat in eggs.
2.    Combine mixed peel, chopped raisins, chopped nuts, wine, brandy and then set aside.
3.    Mix together the flour, breadcrumbs and mixed spice. Add to the creamed mixture, along with wine, brandy and fruits.
4.    Add the remaining ingredients and beat thoroughly. Scrape into a greased and lined 9″ cake tin.
5.    Cover tin with foil and place in a water bath in the oven. Bake for 1 hour or until done.

CHRISTMAS PUNCH
Ingredients:
•    ½ cup white sugar
•    2 cups orange juice
•    ⅔ cup lemon juice
•    1 (4oz) jar maraschino cherries, with juice
•    1 fluid ounce triple sec liqueur
•    1 (750ml) bottle light rum
•    1 orange, sliced into rounds
•    1 lemon, sliced into rounds
•    1 (8oz) can pineapple chunks
•    1 litre carbonated water
•    ice
Method:
1.    In a punch bowl, combine sugar, orange juice, and lemon juice. Stir until sugar dissolves. Add cherries, triple sec, light rum, orange slices, lemon slices, and pineapple chunks. Refrigerate for 1 to 2 hours to allow flavours to blend.
2.    Pour in carbonated water, and add ice just before serving

DEVILED EGGS
Ingredients:
•    6 eggs
•    ½ stalk celery, finely chopped
•    ¼ onion, finely chopped
•    ¼ cup mayonnaise
•    salt to taste
•    1 dash hot pepper sauce
•    paprika, for garnish
Method:
1.    Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2.    Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
3.    Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika.
4.    Chill covered in the refrigerator until ready to serve.

BLACK CAKE
Ingredients:
•    ½ lb butter, softened
•    1 cup sugar
•     2 tbs. browning sauce (optional; helps to darken the cake, especially if you don’t use dark rum in it)
•    1 tsp. vanilla
•    1½ cups all-purpose flour
•    1 tsp. baking powder
•    1 tsp. cinnamon
•    ½ tsp. allspice
•    A generous pinch of salt
•    4 large eggs
•    1 cup dark rum (brandy can be substituted, as can red wine)
•    ¼ lb mixed peel
•    ¼ lb cherries
•    ¼ lb mixed nut, of your choice (unsalted) or nuts, of your choice
•    ½ lb prune, chopped
•    1lb raisins
•    1 lime, zest of, freshly grated
•    1 lemon, zest of

Method:

1. Preheat oven to 325°F; spray a nine-inch cake pan with nonstick cooking spray and set aside.
2. In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy.
3. In a separate bowl, sift together the dry ingredients.
4. In a third bowl, beat the eggs with the rum.
5. Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts.
6. Fold in flour mixture; do not overbeat.
7. Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer.
8. Remove cake from pan when cool