Recipes

Christmas Pud & Pear Chocolate Sundaes

Christmas Pud & Pear Chocolate Sundaes

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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

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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

Snow-kissed Mini Christmas Cakes

Snow-kissed Mini Christmas Cakes

Deel op Facebook Print Recipe

Ingredients

Instructions

Bake the Cakes:

  • Preheat the oven to 180C/fan 160C/gas 4.
  • Butter eight 150ml ramekins and line the bottoms with circles of non-stick baking paper.
  • Divide the cake mix between the ramekins, transfer to a baking sheet, and bake for 30 mins until springy and dark golden brown.
  • Allow the cakes to cool until they are easy to handle, then run a round-edged knife around the edge of each cake.
  • Turn them out and cool completely on a rack.

Prepare Marzipan and Icing:

  • If the cakes have risen into peaks, make them flat by slicing the tops off with a serrated knife.
  • Melt the apricot jam with 1 tbsp water and brush over the top of the cakes.
  • Lightly knead the marzipan and shape eight golf ball-sized balls.
  • Roll them into flat circles, approximately 1cm thick, and the same diameter as the cakes.
  • Place the marzipan on the jammy side of the cakes.
  • Repeat the process with the ready-to-roll white icing, brushing the marzipan with a little cooled, boiled water to help it stick.

Create Frosty Decorations:

  • Beat the egg white until just frothy and broken up.
  • Spread the caster sugar over a plate.
  • Dip the cranberries and rosemary in the egg white, shake off the excess, and roll them in the caster sugar to create a frosty effect.
  • Allow them to dry for 15 mins.

Assembly:

  • Mix 2 tsp of the egg white with the icing sugar to create a thick paste.
  • Use the paste to fix two cranberries and a sprig of rosemary to the top of each cake.
  • Decorate with a touch of gold ribbon.

Presentation:

  • Your Snow-kissed Mini Christmas Cakes are ready to be presented on your holiday dessert table.

Notes & Wine Advice

Storage:
Store the cakes in an airtight container for up to a week.
These Snow-kissed Mini Christmas Cakes are not only visually stunning but also a delightful treat for the festive season. Enjoy the joyous celebration of flavors and textures!
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Course; Cake

Triple Chocolate Velvet Pudding

Triple Chocolate Velvet Pudding

Deel op Facebook Print Recipe

Ingredients

For the Sponge:

  • 4 eggs
  • 100 g caster sugar
  • 100 g self-raising flour
  • 50 g cocoa sifted, plus extra for dusting the tin
  • 85 g butter melted, plus extra for greasing
  • 50 ml espresso or strong coffee
  • 2 tbsp Tia Maria mixed with coffee

For the Mousse:

For the Topping:

To Serve:

  • Chocolate-covered cocoa beans
  • Dark and white chocolate curls

Instructions

Prepare the Sponge:

  • Preheat the oven to 200C/fan 180C/gas 6.
  • Butter a 22 x 31cm Swiss roll tin and line it with buttered baking paper.
  • Dust the tin with cocoa.
  • Using electric beaters, beat eggs and sugar for 7 minutes until thick enough to hold a trail.
  • Fold in flour and sifted cocoa.
  • Swirl in melted butter and fold through.
  • Pour into the prepared tin and bake for 10 minutes until just firm.
  • Cool under a clean tea towel.

Make the Mousse:

  • Beat egg yolks with sugar until thick and pale.
  • Melt the dark chocolate and loosely whip the cream until it holds its shape.
  • Beat half the cream and all of the chocolate into the egg mixture, then gently fold in the remaining cream.
  • Whisk the egg whites until softly peaked, then fold them into the chocolate mixture.

Build the Pudding:

  • Grease a 1.4 litre/2½ pint basin with a little oil.
  • Line it with cling film, letting it overhang.
  • Cut a circle of sponge to fit the bottom of the basin and place it inside.
  • Cut seven sloping rectangles about 10cm long from the sponge and fit them tightly together around the bowl.
  • Sprinkle with most of the coffee and Tia Maria mix.
  • Fill the bowl halfway with the mousse, then top with a snug-fitting circle of cake.
  • Sprinkle with the remaining coffee mix.
  • Spoon in the rest of the mousse, then cover with the overhanging cling film.
  • Chill for at least 4 hours until firm (ideally overnight).

Prepare the Topping:

  • Heat all topping ingredients gently in a bowl over a pan of simmering water until the chocolate melts.
  • Leave to cool, stirring occasionally, until thick and glossy.
  • Spread the topping all over the turned-out pudding.

Final Touch:

  • Top with chocolate-covered cocoa beans and chocolate curls.

Before Serving:

  • Leave the pudding out of the fridge for about 20 minutes before serving to let the mousse relax to a chocolatey velvet.

Notes & Wine Advice

This Triple Chocolate Velvet Pudding is a chocoholic’s dream, with layers of rich sponge and a velvety mousse, topped with a glossy chocolate finish. It’s a show-stopping dessert for your Christmas celebration!
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Course; Chocolate / Dessert

Festive Marshmallow Krispie Christmas Trees

Festive Marshmallow Krispie Christmas Trees

Deel op Facebook Print Recipe

Ingredients

Instructions

Prepare the Krispie Mixture:

  • Melt the marshmallows and golden syrup in a pan over low heat, stirring continuously until smooth and well combined.
  • Remove from heat and quickly stir in the Rice Krispies until they are evenly coated with the marshmallow mixture.

Form the Christmas Tree Cones:

  • Working quickly, pack the Krispie mixture into ice cream cones, creating the shape of Christmas trees.
  • Insert a lolly stick into the center of each cone to act as the tree trunk.
  • Chill the cones in the refrigerator for at least 1 hour until completely firm.

Prepare the Icing:

  • Mix icing sugar with green food coloring and enough water to make a thick, smooth icing.

Decorate the Trees:

  • Dip each chilled Krispie Christmas tree into the green icing, ensuring they are fully coated.
  • Decorate the trees with an assortment of sweets, sprinkles, and edible decorations.
  • Get creative and have fun with the decorations.

Set and Display:

  • Prop up the decorated Christmas trees on a wire cooling rack to allow the icing to set.
  • Serve and Enjoy

Notes & Wine Advice

Once the icing has set, your Festive Marshmallow Krispie Christmas Trees are ready to be served and enjoyed.
These whimsical Christmas tree crispy pops are not only delicious but also a delightful addition to your holiday dessert table. They are sure to bring joy and festive cheer to your celebrations!
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Course; Dessert

Citrus-Marinated Salmon and Prawn Ceviche with Festive Guacamole

Citrus-Marinated Salmon and Prawn Ceviche with Festive Guacamole

Deel op Facebook Print Recipe

Ingredients

For the Ceviche:

  • 1-2 red chillies depending on spice preference, very finely chopped
  • ½ red onion very finely chopped
  • Juice of 2 clementines
  • Juice of 4-5 limes
  • ½ small pack coriander chopped
  • 2 lightly smoked salmon fillets skinned and cut into cubes
  • 200 g pack small peeled cooked prawns each cut into 3 (or roughly chopped)
  • Good-quality corn tortilla chips to serve

For the Festive Guacamole:

Instructions

Prepare the Ceviche:

  • In a large bowl, mix the chopped chillies, red onion, citrus juices, chopped coriander, and 1 tsp salt.
  • This mixture is your dressing, also known as “tiger’s milk.”
  • Add the cubed salmon and cut prawns to the dressing, ensuring they are well coated.
  • Let it sit for 10 minutes to allow the flavors to meld.

Make the Festive Guacamole:

  • In a mixing bowl, mash the avocado flesh with the back of a fork.
  • Mix in the lime juice and 1 tsp salt.
  • Gently stir in the spring onions, tomatoes, chopped coriander, and ground cumin.
  • Adjust the seasoning with additional salt if needed.
  • Drizzle with extra lime juice to prevent browning if making in advance.

Serve:

  • Put the guacamole in a serving bowl and push it to one side.
  • Tip the citrus-marinated salmon and prawn ceviche into the bowl alongside the guacamole.
  • Serve with the corn tortilla chips.

Notes & Wine Advice

Allow your guests to scoop up the vibrant and flavorful ceviche and guacamole with the corn tortilla chips for a festive and refreshing holiday appetizer.
This Citrus-Marinated Salmon and Prawn Ceviche with Festive Guacamole adds a burst of color and zesty flavors to your Christmas celebration. Enjoy this delightful and light appetizer with friends and family!
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Course; Fish / Sauce

Stilton and Beetroot Festive Crostini

Stilton and Beetroot Festive Crostini

Deel op Facebook Print Recipe

Ingredients

  • 1 ready-to-bake ciabatta loaf
  • 1 tbsp olive oil
  • 200 g vegetarian Stilton cheese chilled
  • Half a 290g jar salad beetroot pickle
  • Handful of celery leaves taken from the middle of a head of celery

Instructions

Preparation:

  • Up to a day ahead, preheat the oven to 200C/fan 180C/gas 6.
  • Slice the ciabatta into about 25 thin slices.
  • Lay them on a couple of baking trays and brush with olive oil.
  • Toast in the oven for 10 minutes until they begin to turn golden, checking after 5 minutes as the trays may need turning.

Cheese Slicing:

  • Up to an hour ahead, cut the Stilton into slices a little smaller than the toasts.
  • It’s easier to do when the cheese is cold from the fridge.
  • Keep the slices covered.

Assembly:

  • Before serving, heat the oven to 200C/fan 180C/gas 6.
  • Spoon a little pile of beetroot onto the end of each piece of bread.
  • Prop a slice of Stilton up against each pile of beetroot.
  • Bake for 3-4 minutes until the cheese is starting to melt.
  • Ensure it’s just as it’s starting to ooze over the edge.

Finishing Touch:

  • Top each cheesy canapé with a little sprig of celery leaves.

Notes & Wine Advice

Serve Immediately:

Serve the Stilton and Beetroot Festive Crostini immediately for the best flavor and texture.
This Stilton and Beetroot Festive Crostini adds a burst of flavor and color to your holiday appetizer spread. The combination of Stilton, sweet beetroot, and crisp celery leaves makes these crostini a delightful and elegant treat. Enjoy your festive gathering!
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Course; Bread / Cheese

Nutty Spice Delight Pudding with Butterscotch Drizzle

Nutty Spice Delight Pudding with Butterscotch Drizzle

Deel op Facebook Print Recipe

Ingredients

For the Pudding:

For the Butterscotch Drizzle:

Instructions

Pudding Preparation:

  • Combine raisins, sultanas, self-raising flour, grated butter, breadcrumbs, muscovado sugar, chopped mixed nuts, ground cinnamon, and ground mixed spice in a mixing bowl.
  • Stir in milk and the egg until well combined.
  • Grease a 1.5-litre pudding bowl with butter and pour the pudding mixture into it.

Steaming:

  • Cover the pudding with a double layer of buttered foil, making a pleat in the center to allow the pudding to rise.
  • Tie the foil securely with string.
  • Place the pudding in a steamer or a large pan with simmering water, coming halfway up the sides of the bowl.
  • Steam, covered with a lid, for 2.5 hours.
  • Check the water level during cooking and top up if necessary.

Serving:

  • If serving immediately, unwrap and invert the pudding onto a deep plate.

Butterscotch Drizzle:

  • In a pan, combine butter, light muscovado sugar, double cream, and vanilla extract.
  • Bring slowly to a boil, stirring constantly.
  • Allow to bubble away for 2-3 minutes until the sauce is pale caramel in color and slightly thickened.
  • Remove from heat.

Finishing Touch:

  • Pour the warm butterscotch sauce over the pudding.
  • Decorate with whole mixed nuts.

Serve and Enjoy:

  • Slice the Nutty Spice Delight Pudding and serve with an extra drizzle of butterscotch sauce.

Notes & Wine Advice

This Nutty Spice Delight Pudding with Butterscotch Drizzle offers a delightful combination of rich spices, nuts, and a luscious butterscotch sauce. It’s a festive twist on a classic Christmas dessert. Enjoy the warm and comforting flavors!
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Course; Dessert