500g of eating apples
300g of cooking apples
150g of plums
200g of cranberries
100g of cherries
525g of sultanas
300g of currants
Zest and juice of 1 orange
Zest and juice of 1 lemon
1 ½ tbsp of mixed spice
½ tbsp of mace
½ tbsp of cinnamon
½ tbsp of ginger
1 tsp of coriander
1 tsp of clove
225g of veggie suet
300g of dark brown sugar
150g of light brown sugar
150g of flaked almonds
150g of sherry
Step 1Peel, core and finely chop the apples, chop the plums and mix everything together apart from the sherry. Leave overnight.
Step 2Bake at around 150°C covered with foil for one hour and then stir and bake for another hour.
Step 3Leave to cool and stir every now and then.
Step 4When cold, stir through the sherry.
Step 5Store in a cool dry place for around 2-3 months for the best flavour.
175g of sultanas
175g of currants
75g of dried figs, roughly chopped
60g of mixed peel
50g of dried apricots, roughly chopped
40g of glace cherries, halved
75g of brandy
1 quince, grated (or apple if you can’t find quince)
Zest and juice of 1 orange
125g of suet
175g of soft dark brown sugar
125g of sourdough breadcrumbs
½ tsp of ground mixed spice
90g of self-raising flour
Step 1Mix together all your ingredients apart from the self-raising flour and let it sit overnight in a covered bowl.
Step 2The next day, line two 700g pudding basins with ceramic or plastic and then brush them with melted butter.
Step 3Stir the self-raising flour through your pudding mix and then split evenly between your lined pudding basins.
Step 4Cut a greaseproof disc to cover the top of your basin and place it on top of your pudding mix. Then make a lid out of foil, crimping it around the edges of your pudding basin to make sure no liquid can get in. Wrap some string around the foil and make a handle to make it easier to lift from the steaming pot.
Step 5To cook your pudding, fill a pan with a few inches of simmering water and place your pudding basins inside, cover your pan with a lid and steam on a low heat for 4 hours, occasionally checking to make sure the water doesn’t boil dry.
Step 6Leave this to mature until Christmas Day, then either re-steam for an hour and a half or else microwave. Serve with plenty of brandy butter and double cream.
150g of raisins
100g of mixed peel
75g of almonds, coarsely chopped
3 tbsp of rum
1 tbsp of vanilla extract
1 tsp of almond extract
500g of plain flour
75g of golden caster sugar
1 tsp of salt
20g of fresh yeast
1 lemon, zest only
150ml of lukewarm milk
1 medium egg
200g of unsalted butter, softened
100g of marzipan
50g of icing sugar and melted butter to coat
Step 1Mix the raisins, lemon peel and almonds with the rum and vanilla extract and keep aside.
Step 2If using a food mixer, mix the flour, sugar, salt, crumbled yeast and lemon zest and pour in the milk and the egg. Start kneading using a low to medium speed until it starts to come together as a dough.
Step 3Add the softened butter and the marzipan a little at a time until it is fully incorporated and increase the speed until the dough is smooth and elastic.
Step 4Add the dried fruits and the chopped almonds and mix in the dough. Transfer the dough to a bowl, cover with cling film and allow to prove until it doubles in size (you can either do this by placing the bowl in a steam oven at 40°C or in a warming drawer using the lowest setting).
Step 5Turn the dough out onto the work surface and shape it into a large oval. Fold the dough in half lengthwise and press the folded side slightly to help the loaf keep its shape. Carefully lift and place onto a baking tray.
Step 6Slide the tray into the oven and cook at 160°C Fan for 30 minutes.
Step 7Remove the stollen from the oven, place on a wire rack and brush all around with melted butter. Finish with a dusting of icing sugar.
100g of salted butter
100g of icing sugar
2 tbsp of water
1-2 tbsp of brandy
Step 1Beat together the butter and icing sugar.
Step 2Slowly add the water, mixing until well combined.
Step 3Lastly, add the brandy. Continue to mix until your butter is a smooth consistency.
Step 4For quick and easy serving, place into baking parchment and roll into a small sausage. Chill and ensure the mix has set before cutting into slices and placing on top of your favourite desserts. Alternatively, place into a small jar and store in the fridge.
200g of desiccated coconut
250g of royal icing sugar
150g of condensed milk
75g of chocolate drops, cranberries or topping of your choice
2-4 tsp of warm water
Pink food colouring
Step 1In a large bowl combine the icing sugar and coconut.
Step 2Slowly pour in the condensed milk and bind the mixture. This is where you can add a little water to help the mixture along.
Step 3When the mixture becomes firm, divide in half and set aside one part.
Step 4Colour one half of the mixture with a few drops of the pink food colouring and mix in the cranberries, chocolate pieces etc.
Step 5Using a metal spoon, press the pink mixture into a lined traybake tin, making sure it is evenly spread.
Step 6Take the white mixture and press over the top of the pink. Smooth over with a palette knife.
Step 7Cover with cling film and place in the fridge for around an hour to set, or preferably overnight.
Step 8When set, cut into small squares. Try scattering some cranberries or chocolate pieces on top for decoration.
750g of braeburn apples, peeled and roughly chopped
2 brown onions, roughly chopped
500g of dried cranberries
350g of maple sugar
5 tbsp of pure Canadian maple syrup (preferably amber syrup for its rich taste)
1/5 tsp of ground cloves
1 tsp of ground ginger
1 tsp of ground cinnamon
400ml of red wine vinegar
2 tsp of sea salt
250g of pitted dates
Step 1Add the apples, onions, cranberries and dates into a pan.
Step 2Add the zest of the satsumas then squeeze in the juice and pulp.
Step 3Add the maple sugar, maple syrup, spices and salt. Pour over the red wine vinegar and stir together.
Step 4Bring to the boil, then turn down to simmer for 1 hour and 15 minutes.
Step 5Turn off the heat, place lid onto the pan and leave to stand for 1-2 hours.
Step 6Once completely cool, serve or store in a sterilised jar or a plastic tub and refrigerate.
For the pastry:
170g of plain flour
100g of cold butter
1 tbsp of caster sugar
1 large free-range egg yolk
For the filling:
2 comice pears, sliced
Zest of one clementine
Pinch of cinnamon
6 whole cloves
1 vanilla pod, scraped and split
75g of toasted pine nuts
3 sprigs of thyme, stripped and chopped
1 tbsp of brown sugar
100g of dark chocolate, melted
Step 1Begin with the pastry by rubbing the flour and cold butter into crumbs.
Step 2Stir the sugar through. Add the egg yolk and cut the mixture with metal knife until incorporated. Add a little cold water at a time to bring just bring dough together.
Step 3Wrap and store the pastry in a fridge overnight.
Step 4For the filling, slice pears and add zest, cinnamon, cloves, thyme and vanilla seeds plus pod and leave to infuse overnight.
Step 5When ready the next day, preheat oven to 180°C /Gas mark 4 and grease a muffin tin.
Step 6Roll the pastry onto a floured surface, reserving a small chunk to make pastry stars later.
Step 7Cut 9 discs of pastry and line muffin tin. Cut 9 pastry stars from remaining pastry.
Step 8Blind bake for 8 minutes. You can use baking beans or protect your pastry with greaseproof paper and use clean, spare coins.
Step 9Meanwhile, remove and discard the cloves and vanilla pod from the pear mixture and stir in toasted pine nuts.
Step 10Fill the tarts and add a pastry star to each, brushing with a little cold milk to help browning in the oven.
Step 11Bake for 10-14 minutes, checking to see how they brown.
Step 12Remove from oven and to sit for a few minutes before turning out on a rack to cool.
Step 13Drizzle with the melted chocolate.
Step 14Serve plain, or with brandy cream (and don’t forget to dip any other fruit to hand in the spare melted chocolate).
For the cake:
200g of dark brown sugar
50g Bonne Maman Apricot Conserve
3 large eggs
225ml of sunflower oil
80g of desiccated coconut
250g of carrot, coarsely grated
1 tbsp of fresh ginger, finely grated, or 1 tsp of ground ginger
200g of self-raising wholemeal flour
1 ½ tsp of bicarbonate of soda
3 tsp of mixed spice
Zest of 1 large orange
For the frosting and filling:
250g of mascarpone cheese
300ml of extra thick double cream
180g of light soft cheese
2 tbsp of icing sugar
150g of Bonne Maman Apricot Conserve
Step 1To make the cake, heat the oven to 170°C/150°C Fan/Gas mark 3. Line a 20cm round, 10cm deep cake tin with baking parchment.
Step 2With an electric whisk, beat together the sugar and conserve with the eggs and oil for 3-4 minutes.
Step 3Stir in all the remaining ingredients until evenly mixed and spoon into the prepared tin. Bake for about 1 ½ hours or until golden brown and firm to the touch. A skewer pushed into the centre should come out clean. Leave the cake to cool in the tin before turning out.
Step 4Meanwhile, make the frosting. Put the mascarpone in a bowl and gradually beat in the cream with a wooden spoon until thick and smooth. Now beat in the soft cheese and icing sugar. Chill the mixture for 15 minutes.
Step 5Cut the cold cake into three layers. Set aside the top of the cake and spread the bottom and middle layer generously with the apricot conserve. Lightly dollop about a third of the frosting onto the conserve and spread evenly. Layer up the cake again and lightly cover the top and sides with the remaining frosting. Some of the cake should show through. Decorate as you like.
25g of soft unsalted butter
8 thin slices of panettone
2 tsp of mixed spice
350ml of whole milk
50ml of double cream
50ml of cognac
30g of white sugar (keep 5g separate for dusting on top)
Nutmeg to taste, freshly grated