Base:

• Mix the gingernuts and sugar in a large bowl, sprinkle in the flaky salt.
• Pour in the melted butter and mix with a wooden spoon to form a biscuit crumb-like mixture.
• Press into a 20cm round springform cake tin, spreading the mixture evenly.
• Chill in the fridge for 30 mins until set.

Filling:

• Put the Christmas pudding, brandy, stout, and orange zest in a blender and whizz to a purée.

Cheesecake Filling:

• Using an electric hand whisk, beat the cream cheese with the double cream, sugar, and vanilla seeds.
• Fold through the Christmas pudding purée.
• Spread the mixture over the biscuit base and leave to chill in the fridge overnight.

Decoration:

• The next day, peel the clementines, slice into rounds, and place on a baking tray.
• Sprinkle them with sugar, then blowtorch until caramelized and leave to cool.

• Preheat the oven to 350°F.
• Line a 13×9-inch baking sheet with parchment paper, ensuring that the ends come up the sides, and grease the paper.
• In a large bowl, combine oats and cake mix.
• Mix in melted butter.
• Reserve 1 1/3 cups of the crumb mixture and press the remaining mixture into the prepared pan, spreading and pressing it evenly.
• In another large bowl, beat cream cheese, nutmeg, sugar until smooth.
• Gently mix in eggnog and flour.
• Add eggs and beat on low speed until just combined.
• Pour the mixture over the crust.
• In a small bowl, stir cornstarch into the cranberry sauce until well combined.
• Spoon the cranberry mixture over the cheesecake layer.
• Sprinkle the reserved crumb mixture on top.
• Bake for 55 minutes or until the edges are browned, and the center is set.
• Place the pan on a wire rack and cool for at least one hour.
• Freeze for 2 hours.
• Lift the cheesecake from the pan using the parchment paper and cut it into bars before serving.

• Preheat the oven to 350°F.
• In a large bowl, beat together sugar, butter, and cream until fluffy.
• Add vanilla extract and eggs.
• In another bowl, whisk together salt, baking powder, and flour.
• Gradually add the dry ingredients to the cream mixture.
• Divide the dough into 4 pieces, shape into disks, cover with plastic wrap, and freeze until firm for 2 hours.
• On a lightly floured surface, roll each dough into ¼-inch thickness.
• Cut with a round cutter, flouring as needed.
• Cut the center out of three-fifths of the cookies to create a window shape.
• Place the window and solid cookies 2 inches apart on greased baking sheets.
• Bake until the edges are firm, about 10 minutes.
• Transfer the cookies to wire racks to cool.
• For the royal icing, mix confectioners’ sugar, meringue powder, and water.
• Beat on low speed, then increase to high speed until peaks form for about 5 minutes.
• Tint the icing with gray, white, black, and red food coloring.
• Keep unused icing covered.
• If needed, beat on high speed to achieve a good texture.
• Frost half of the solid cookies with red icing and pipe on belts, buckles, and trim using a pastry bag.
• Pipe white icing around the edges of window cookies and remaining solid cookies.
• On each solid cookie, place a window cookie on top, filling it with M&M’s.
• Top with a red cookie.
• Repeat the process with the remaining cookies.
• Allow the frosting to firm and dry at room temperature for several hours.

• Preheat the oven to 325°F.
• Carefully wrap the bottom and sides of a 9-inch greased springform pan with a double thickness of foil.
• Mix melted butter and crushed cookie crumbs.
• Press the mixture onto the bottom of the pan.
• Beat sugar and cream cheese until smooth.
• Add in yogurt, vanilla extract, and RumChata.
• Add eggs and beat the mixture at low speed.
• Pour the batter over the crust.
• Place the springform pan on another large baking pan and add water to the larger pan until it reaches 1 inch deep.
• Bake for about 1 hour or until the center is set.
• Remove the springform pan from the larger pan and let it cool on a wire rack for 8 minutes.
• Loosen the sides of the cake from the pan, remove the foil, and let it cool for an additional hour.
• Place it in the freezer overnight.
• Remove the rim from the pan and spread the thawed whipped topping over the cheesecake.
• Sprinkle ground cinnamon on top if desired.

• Cut the pie dough into two portions, with one slightly larger than the other.
• Cover each portion with plastic wrap and place them in the freezer for 1 hour.
• In a Dutch oven, combine flour, sugar, fruit, spices, orange juice, and orange zest.
• Bring to a boil, then reduce heat and simmer uncovered for 10 minutes or until apples are softened and juices thicken.
• Remove from heat and let it cool completely.
• Preheat the oven to 375°F.
• Roll out the larger portion of pie dough between two pieces of waxed paper into a 16×12 inch rectangle.
• Remove the top waxed paper and flip the dough into a 13×9-inch baking pan.
• Press the pastry onto the bottom and up the sides of the pan.
• Place in the freezer.
• Roll out the remaining dough on a floured surface into a 14×10 inch rectangle.
• Cut out tree shapes using a cookie cutter.
• Place the cutouts on a baking sheet and freeze for 15 minutes until firm.
• Remove the tree cutouts and pour the cooled filling into the prepared pan.
• Place the rolled-out pastry on top of the filling.
• Seal the edges with a fork, and if desired, decorate the top with additional cutouts.
• Brush the crust with orange juice.
• Bake for 50 minutes or until the crust is golden brown and the filling is bubbly.
• Allow the pie to cool on a wire rack.
• Double Crust Pastry for Two Pies:
• In a bowl, mix 4 ½ cups flour, two teaspoons salt, and one tablespoon sugar.
• Cut in 1 ¾ cups shortening until crumbly.
• In a separate bowl, stir together ½ cup ice water, one tablespoon white vinegar, and one egg.
• Gradually add to the flour mixture, tossing with a fork until the dough holds together when pressed.

• Preheat the oven to 350°F.
• In a mixer, combine cake mix, eggs, canola oil, and pineapple juice.
• Beat on low speed for 25 to 30 seconds, then beat on medium speed for 2 minutes.
• Grease and flour two 8-inch round baking pans.
• Pour the batter into the pans and bake for 20 to 30 minutes or until a knife inserted comes out clean.
• Allow the cakes to cool for 10 minutes before transferring them to wire racks to cool completely.
• For the filling, in a large saucepan, combine flour and sugar.
• Stir in crushed pineapple, butter, and egg yolks until well blended.
• Bring to a boil and cook until the mixture thickens and bubbles, stirring for 2 minutes.
• Remove from heat and allow it to cool to room temperature.
• Reserve 1/3 cup of the pineapple mixture for the frosting.
• Gently fold chopped nuts into the remaining pineapple mixture.
• Place one cake layer on a plate and spread half of the filling over it.
• Add the second layer and top it with the remaining filling.
• For the frosting, combine milk, reserved pineapple mixture, confectioners’ sugar, and butter until it reaches a spreading consistency.
• Spread the frosting over the top and sides of the cake.

• Preheat the oven to 425°F.
• On a floured surface, roll out the pie dough to an 1/8-inch thickness.
• Transfer the dough to a 9-inch pie plate, leaving a ½-inch overhang.
• Flute the edges and place it in the freezer until ready to fill.
• In a large bowl, combine the ground cloves, ground nutmeg, ground ginger, salt, ground cinnamon, molasses, water, sugar, evaporated milk, canned pumpkin, and beaten eggs.
• Pour the filling into the prepared crust.
• Place the pie on the lower oven rack and bake for 12 to 15 minutes at 425°F.
• Reduce the oven temperature to 350°F and continue baking until a toothpick inserted comes out clean, for an additional 30 to 35 minutes.
• Place the pie on a wire rack to cool for 2 hours.
• Refrigerate any leftovers.
• For decorative cutouts, roll out the extra dough to 1/8-inch thickness and cut into 1 ½-inch leaf shapes using a cookie cutter.
• Score veins on the leaves with a sharp knife.
• Place the leaf-shaped dough on a greased baking sheet and bake for 8 to 10 minutes at 400°F until golden brown.
• Allow them to cool on a wire rack.
• Arrange the leaf cutouts around the edge of the baked pie.
• Garnish with whipped cream if desired.

• Preheat the oven to 400°F.
• In a saucepan over medium heat, bring water and butter to a boil.
• Add flour and salt; stir until well blended.
• Cook and stir vigorously until the mixture forms a film on the bottom of the pan (about 5 minutes).
• Remove from heat and let it sit for 10 minutes.
• Add eggs one at a time, beating well after each addition until the dough is shiny and smooth.
• Drop 1-inch balls of dough onto a parchment-lined baking sheet.
• Bake until puffed and golden brown, about 26 to 30 minutes.
• Allow them to cool on a wire rack.
• For the filling, whisk together milk and vanilla pudding mix for 2 to 3 minutes or until the mixture thickens.
• Let it sit for 6 minutes.
• Gently fold in the whipped topping until well combined.
• Cut the cream puffs in half.
• Fill each with the vanilla filling and replace the top half.
• Dust with confectioners’ sugar and serve immediately.

• Preheat the oven to 350°F.
• In a large skillet over medium heat, add canola oil.
• Sauté chopped onions until softened, about 4 minutes.
• Add Canadian bacon to the skillet and cook until lightly browned, approximately 2 minutes.
• Stir occasionally.
• Remove from heat.
• Place thawed tater tots in the bottom of a greased 11×7-inch baking dish.
• Top with the Canadian bacon mixture.
• In a bowl, combine pepper, garlic powder, dried parsley flakes, half and half cream, sour cream, beaten eggs, and shredded cheddar cheese.
• Mix well.
• Pour the egg and cheese mixture over the tater tots and bacon in the baking dish.
• Bake uncovered for 30 to 40 minutes or until the top is golden brown.

• In a small bowl, mix together pepper, mustard, green onion, and mayonnaise.
• Set aside about 1/3 cup of the mixture for later use (for spreading).
• Spread the remaining mayonnaise mixture over the peppers and chicken.
• Grill the peppers and chicken over medium heat, covered, or broil 3 to 4 inches from the flame for 5 to 6 minutes on each side.
• Check the temperature with a thermometer to ensure the chicken reaches 165°F, and the peppers are softened.
• Slice the chicken into ½-inch slices and the peppers into 1-inch slices.
• Spread the reserved mayonnaise mixture inside the halved pita pockets.
• Fill the pitas with chicken, lettuce, and pepper slices.