Champagne Punch

1&1/4 cups castor sugar

1&1/4 litres spark[l]ing mineral water

2 measures maraschino

2&1/4 litres champagne

2 measures brandy

2 measures Orange Curacao

Method: Put all ingredients in a large punch bowl containing plenty of ice cubes. Decorate with fruits in season. Serves 15 to 20 people.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.84.

Frozen Christmas Pudding

1 x 500g can Plum Pudding

1/2 cup Orange Curacao   )

1/2 cup sherry                      ) or just 1/2 cup brandy

1.1/2 tsp gelatine, dissolved in 1/4 cup warm water

2 litres vanilla ice cream.

Method: Mash pudding with sherry & curacao. Whip ice cream, add dissolved gelatine and pudding. Put into a container and freeze til hard. Serve with whipped cream and decorate with nuts and crystalized cherries.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.68 ['Christmas Menu']