Recipes

Perfect Pumpkin Pie

Perfect Pumpkin Pie

Deel op Facebook Print Recipe

Ingredients

Servings: 8 / Yield: 1 – 9 inch pie

Instructions

Step 1

  • Preheat oven to 425 degrees F.
  • Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.
  • Pour into crust.
  • Bake 15 minutes.

Step 2

  • Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
  • Cool.
  • Garnish as desired.
  • Store leftovers covered in refrigerator.
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Course; Pie

Easy Sugar Cookies

Easy Sugar Cookies

Deel op Facebook Print Recipe

Ingredients

Servings: 48 / Yield: 4 dozen

Instructions

Step 1

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a small bowl, stir together flour, baking soda, and baking powder.
  • Set aside.

Step 2

  • In a large bowl, cream together the butter and sugar until smooth.
  • Beat in egg and vanilla.
  • Gradually blend in the dry
  • Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

Step 3

  • Bake 8 to 10 minutes in the preheated oven, or until golden.
  • Let stand on cookie sheet two minutes before removing to cool on wire racks.
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Course; Coockies / Biscuit

Gingerbread Waffles with HotChocolate Sauce

Gingerbread Waffles with HotChocolate Sauce

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Ingredients

Servings: 6 / Yield: 6 servings

Instructions

Step 1

  • In a small saucepan, heat molasses and 1/2 cup butter until
  • almost boiling.
  • Remove from heat and let cool slightly.
  • Stir in
  • baking soda, milk and egg.

Step 2

  • In a large bowl, sift together flour, ginger, cinnamon and salt.
  • Make a well in the center and pour in the molasses mixture.
  • Mix until smooth.

Step 3

  • Spray preheated waffle iron with non-stick cooking spray.
  • Pour mix onto hot waffle iron.
  • Cook until golden brown.
  • Serve hot with chocolate sauce.

Step 4

  • To make chocolate sauce: In a saucepan, combine water, 1
  • cup sugar, cornstarch, cocoa powder and 1 teaspoon salt.
  • Cook over medium heat, stirring constantly, until mixture comes to a boil.
  • Remove from heat and add vanilla and 2
  • tablespoons butter; stir until smooth.
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Course; Coockies / Biscuit

Butter-Rich Spritz Butter Cookies

Butter-Rich Spritz Butter Cookies

Deel op Facebook Print Recipe

Ingredients

Servings: 36 / Yield: 3 dozen

Instructions

Step 1: Preheat and Prepare

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Sift together the flour and salt; set aside.

Step 2: Mixing the Dough

  • In a medium bowl, cream together the softened butter and sugar.
  • Stir in the egg yolks, almond extract, and vanilla extract.
  • Gradually blend in the sifted flour and salt mixture.

Step 3: Cookie Press and Baking

  • Fill a cookie press with the cookie dough.
  • Shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet.
  • If desired, decorate with sugar or sprinkles at this time.

Step 4: Baking

  • Bake for 6 to 8 minutes in the preheated oven.
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Course; Coockies / Biscuit

Christmas Poussin

Christmas Poussin

Deel op Facebook Print Recipe

Ingredients

Servings: 4

Instructions

Step 1: Roasting Poussin

  • Preheat the oven to 230C/fan 210C/gas 8.
  • Smear the softened butter all over the poussins, season inside and out, then criss-cross the bacon over each one.
  • Place the poussins in a roasting tin and cook for 40 minutes until the birds are golden and the bacon is crisp.
  • Remove the poussins from the tin, leave them to rest, and set the tin aside until you’re ready to make the gravy.

Step 2: Gravy Preparation

  • About 5 minutes before serving, make the gravy.
  • Place the roasting tin on a medium heat, then stir in the flour and splash in the Worcestershire sauce.
  • Bubble the mixture together, then drain the vegetables over the roasting tin and stir in the vegetable stock.
  • Bring the gravy to a boil, taste for seasoning, and add more Worcestershire sauce if needed.
  • Pour the flavorful gravy into a warm jug.
  • Serve the succulent roasted poussins with this rich and savory gravy for a delightful Christmas feast.
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Course; Bacon / Dessert

Christmas Pear & Chocolate Tiramisu Trifle

Christmas Pear & Chocolate Tiramisu Trifle

Deel op Facebook Print Recipe

Ingredients

Servings: 10

For the Chocolate Cake Layer:

For the Poached Pears:

To Finish:

Instructions

Step 1: Chocolate Cake Layer

  • Melt the chocolate and butter together, then cool.
  • Meanwhile, preheat the oven to 150C/130C fan/gas 2 and butter and line the base and sides of a 23cm springform tin with baking paper.

Step 2: Cake Batter

  • Whisk the sugar and egg yolks until very pale and thick, about 5 mins.
  • Fold in the cooled chocolate mix using a large metal spoon.
  • In another bowl, whisk the egg whites and a pinch of salt until you have medium peaks.
  • Gently but thoroughly fold the egg whites into the chocolate mix with a metal spoon.
  • Spoon the batter into the prepared tin and bake for 1½ hrs until risen all over.
  • Check for doneness with a skewer – it should come out with just a few damp crumbs but no wet mix.
  • The cake will sink once it cools.
  • It can be frozen up to 1 month ahead.

Step 3: Poached Pears

  • While the cake bakes, put the pears, vanilla pod, and 1 litre water into a saucepan.
  • Weigh the pears down under the surface with a small plate, then simmer for 20 mins, covered, until tender.
  • Leave to cool in the liquid if you have time.
  • Cut each pear into 6 long slices, then remove the stalk and the core.
  • This can be done up to a week ahead, and the pears can be kept chilled in some of their poaching liquid.

Step 4: Mascarpone Layer

  • Half-fill a medium saucepan with water and bring to a simmer.
  • In a large bowl, whisk the yolks, sugar, and 6 tbsp of Marsala over the simmering water for 5 mins until the mixture is thick and holds a trail for a few seconds.
  • Put the mascarpone into a bowl, beat with 2 tbsp more Marsala to loosen, then whisk in the egg mix in 2 batches until smooth, thick, and light.
  • This layer can be made ahead and kept in the fridge, but not longer than 2 days in total.

Step 5: Assembly

  • Cut the cake in half and spoon some of the mascarpone layer into the bottom of a dish.
  • Top with a few poached pears and a sprinkling of grated chocolate.
  • Place half of the cake on top, sprinkle with a little of the remaining Marsala and coffee.
  • Spoon more mascarpone over the cake, then top with more pears and chocolate.
  • Add the second piece of cake, sprinkle with more Marsala and coffee, then spoon the remaining mascarpone mix over the top.
  • Finish with the remaining poached pears.
  • Chill for at least 2 hours, or up to 2 days.
  • When ready to serve, scatter with the last of the grated chocolate.
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Course; Chocolate / Dessert / Fruit

Christmas Pud & Pear Chocolate Sundaes

Christmas Pud & Pear Chocolate Sundaes

Deel op Facebook Print Recipe

Ingredients

For the Chocolate Orange Sauce:

For the Sundaes:

  • 85 g leftover Christmas pudding or Christmas cake crumbled
  • 3 tbsp brandy or orange liqueur or use the juice from the pears
  • 410 g can pear quarters in juice
  • 8 scoops of ice creams e.g., stem ginger ice cream
  • 25 g toasted chopped hazelnuts

Instructions

For the Chocolate Orange Sauce:

  • Make chocolate shavings by dragging a large knife over the surface of the reserved chocolate.
  • Set the shavings aside.
  • Break the remaining chocolate into a saucepan.
  • Add double cream, brandy or orange liqueur (or orange juice), and the zest of 1 orange.
  • Heat gently, stirring, until the chocolate melts and you have a smooth glossy sauce.

For the Sundaes:

  • Crumble the Christmas pudding or cake into sundae glasses.
  • Drizzle brandy or orange liqueur (or pear juice) over the crumbled cake.
  • Top with pear quarters and scoops of ice cream.
  • Drizzle the prepared chocolate orange sauce over the sundaes.
  • Sprinkle with toasted chopped hazelnuts.
  • Finish by topping each sundae with the reserved chocolate shavings.

Notes & Wine Advice

Serve immediately and enjoy these delightful Christmas Pud & Pear Chocolate Sundaes as a festive treat!
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Course; Chocolate / Dessert / Fruit

Walnut Praline Drizzle Sticky Toffee Christmas Pud

Walnut Praline Drizzle Sticky Toffee Christmas Pud

Deel op Facebook Print Recipe

Ingredients

For the Pudding:

For the Walnut Praline Drizzle:

Instructions

For the Pudding:

  • Preheat the oven to 160C/fan 140C/gas 3.
  • Blitz the dates in a food processor until chopped a little.
  • Add the walnuts, carrot, apple, golden syrup, and brandy.
  • Pulse a few times until coarsely chopped but still chunky.
  • Add the butter, eggs, and sugar.
  • Pulse a few times to combine.
  • Finally, add the flour and bicarbonate of soda.
  • Tap the pulse button just until everything comes together.
  • Butter and line the base of a 1.5-litre pudding basin with greaseproof paper.
  • Tip the mixture in, smooth the top, and bake for 1 hr 20 mins – 1 hr 30 mins or until a skewer inserted into the pudding comes out almost clean.

For the Walnut Praline Drizzle:

  • In a frying pan over medium heat, cook the golden caster sugar until bubbling and golden.
  • Swirl in the chopped walnuts.
  • Once completely coated, use a slotted spoon to lift them out onto a tray lined with greaseproof paper.
  • Let them harden; this is the praline.
  • Carefully add the butter and cream to the caramel residue in the pan.
  • Return to the heat, bring to a simmer, and stir together to make a toffee sauce.

To Serve:

  • Break the praline into shards.
  • Turn out the pudding, spoon over some toffee sauce, and decorate with the praline.
  • Serve with the remaining toffee sauce.

Notes & Wine Advice

This Walnut Praline Drizzle adds a delightful crunch and rich flavor to your classic Sticky Toffee Christmas Pud, making it a show-stopping dessert for your festive celebrations. Enjoy!
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Course; Dessert

Festive Nutty Spice Pudding

Festive Nutty Spice Pudding

Deel op Facebook Print Recipe

Ingredients

Instructions

Prepare the Pudding Mix:

  • Combine all dry ingredients in a large bowl – breadcrumbs, golden caster sugar, vegetarian suet, self-raising flour, and chopped almonds.
  • Add currants, sultanas, raisins, mixed peel, and all the spices – cinnamon, ginger, nutmeg, and allspice.
  • Mix well and make a well in the center.

Add Wet Ingredients:

  • Crack the eggs into the well.
  • Pour in molasses, lemon juice, orange juice, and the zest of both lemon and orange.
  • Add a splash of brandy or rum for an extra festive kick (optional).

Combine and Rest:

  • Mix everything thoroughly until well combined.
  • Cover the bowl and leave the mixture to rest in a cool place overnight.
  • The mixture will become firmer.

Adjust Consistency:

  • The next day, check the consistency.
  • If it has become too firm, add a little water to bring it back to a dropping consistency.

Fill Pudding Basins:

  • Spoon the mixture into greased pudding basins.
  • You can use the same sizes – a 2-litre and a 1-litre basin.

Cover and Steam:

  • Cover the puddings with pleated greaseproof paper and foil, securing them with string.
  • Lower the puddings into a saucepan with upturned saucers or scrunched-up bits of foil at the bottom to prevent them from touching.
  • Fill the saucepan with boiling water until it comes halfway up the sides of the basins.
  • Simmer the smaller pudding for 2-2½ hrs and the larger one for 3-3½ hrs.

Cool and Store:

  • Cool the puddings, wrap them well in foil, and chill for up to 3 days.

Serve:

  • To serve, steam the puddings again for 1-2 hours before serving.

Notes & Wine Advice

The Festive Nutty Spice Pudding is a delightful combination of warm spices and nutty goodness, perfect for a festive celebration. Enjoy the rich flavors and the comforting aroma that fills your home during the holiday season!
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Course; Dessert

Chocolate-Orange Delight Christmas Pudding

Chocolate-Orange Delight Christmas Pudding

Deel op Facebook Print Recipe

Ingredients

Instructions

Soaking:

  • Soak the mixed fruit, cranberries, and zests in the clementine and lemon juices for 3 days, stirring daily.
  • Keep the bowl covered with a tea towel.

Prepare the Basin:

  • Butter a 1-litre pudding basin and line the bottom with a greaseproof paper circle.
  • Make the Pudding Mixture:
  • Beat together the softened butter and dark muscovado sugar until pale and fluffy.
  • Sift in the flour, cocoa, and mixed spice.
  • Stir to combine.
  • Add the beaten eggs and mix well.
  • Stir in the grated apple, soaked fruits, and their liquid.
  • Add the breadcrumbs, chopped cherries, and dark chocolate chips.
  • Mix thoroughly.
  • Optionally, add 2 tbsp of orange liqueur for an adult twist.

Fill the Basin:

  • Fill the basin with the pudding mixture.

Cover and Steam:

  • Cover the mixture with a double thickness of greaseproof paper, pleated in the middle.
  • Cover this with a layer of foil, pleated in the middle, then tie tightly with string.
  • Place the pudding in a large saucepan on a trivet or upturned saucer to prevent it from touching the bottom.
  • Fill halfway up the basin with hot water.
  • Bring to a simmer, cover the pan, then steam for 2 hours.

Serve:

  • Once cooked, allow the pudding to cool slightly before turning it out onto a serving plate.

Notes & Wine Advice

Optional Flambé (Adults Only):
Warm 2 tbsp of orange liqueur, ignite it, and carefully pour over the pudding for a dramatic flambé (adults only).
Serve with:
Accompany with a dollop of clotted cream, custard, or a scoop of vanilla ice cream.
This Chocolate-Orange Delight Christmas Pudding is a luxurious and flavorful twist on the traditional recipe, perfect for a festive celebration! Enjoy the rich chocolate, fruity notes, and the citrusy kick of clementines.
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Course; Chocolate / Dessert