Category: Christmas

Jan 08

Chocolate truffle & honeycomb torte

Chocolate truffle & honeycomb torte with a slice cut out

SERVES: 12

Ingredients

 

Method

  • STEP 1

    Line the base of a 20cm springform tin with baking parchment. Put 2 of the chocolate honeycomb bars into a food bag or bowl and crush as finely as you can using the end of a rolling pin. Tip into a bowl and mix with the cornflakes.

  • STEP 2

    Put the dark chocolate in a heatproof bowl that has a wide lip, and set it over a smaller heatproof bowl that’s filled with boiling water from the kettle. Leave to stand for a minute, then stir until completely smooth. Spoon 100g of the melted chocolate into the cornflake mix and stir to combine. Spoon this into the prepared tin, pressing it down.

  • STEP 3

    With the remaining chocolate still set over the bowl of hot water, stir in the golden syrup and double cream until smooth. Pour this over the cornflake base, and tap the tin against the work surface to smooth the top. Chill for 2-4 hrs, or until set. Will keep chilled for up to three days.

  • STEP 4

    Run a cutlery knife around the edge of the torte to loosen it from the tin, then invert onto a serving plate or board, so the cornflake mixture is on top. Roughly chop the remaining chocolate honeycomb bar and scatter it over the top. Cut the torte into slices using a knife that’s been dipped in boiling water.

     

https://bbcgoodfood.com/recipes/chocolate-truffle-honeycomb-torte

 

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Jan 08

Christmas chocolate cake

Christmas chocolate cake on a cake stand with slices taken out

SERVES: 10-12

Ingredients

For the buttercream and decoration

 

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Butter two 20cm round springform cake tins and line with baking parchment. Tip the butter, chocolate and sugar into a pan set over a low heat, stirring until fully melted together. Remove from the heat and leave to cool slightly, then add the eggs, one at a time, whisking well between each addition. Fold in the flour, cocoa, baking powder, bicarb, salt and spices. If the batter is too thick, you can loosen it with up to 3 tbsp milk, gradually adding it until the batter drops off the spoon with ease, but isn’t runny. Divide the batter equally between the prepared tins and bake for 25-30 mins until risen and a skewer inserted into the middle comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a wire rack to cool completely.

  • STEP 2

    For the buttercream, beat the butter with an electric whisk until very soft. Add the icing sugar, a spoonful at a time, whisking well between each addition, until you have a light, fluffy buttercream. Beat in the vanilla.

  • STEP 3

    Put one of the sponges on a cake plate or stand, and spread a thick layer of buttercream on top. Sandwich with the other sponge and repeat with more buttercream. Spread the rest of the buttercream over the sides of the cake, scraping them slightly to create a ‘naked’ effect.

  • STEP 4

    For the decoration, combine the ginger, cinnamon and nutmeg, then tip into a small sieve. Dust over the top of the cake, or use two strips of baking parchment to make a stripe template and dust a neat stripe on the surface. Cut into slices to serve. Will keep chilled for up to three days.

     

https://www.bbcgoodfood.com/recipes/christmas-chocolate-cake

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Jan 08

Double chocolate cheesecake

Double chocolate cheesecake

SERVES: 16

Ingredients

For the biscuit crust

For the cheesecake

 

Method

  • STEP 1

    Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10 mins.

  • STEP 2

    Turn oven temperature up to 240C/fan 220C/gas 9. Beat the cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.

  • STEP 3

    Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10 mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill until ready to serve.

  • STEP 4

    To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls. To make the chocolate curls: run a swivel potato peeler firmly down the smooth back of a slab of chocolate so that curls of chocolate flake away from the bar.

     

https://www.bbcgoodfood.com/recipes/double-chocolate-cheesecake

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Jan 08

Millionaire’s ice cream bombe

Millionaire’s ice cream bombe

SERVES: 10-12

Ingredients

To serve

  • holly, to decorate (optional)
  • icing sugar, to serve (optional)

 

Method

  • STEP 1

    Line a 1.2-litre pudding bowl with a double layer of cling film, leaving plenty overhanging, and make a space for the bowl in the freezer. Put the biscuits in a food processor and blitz until they resemble fine crumbs. Add the butter and 2 tbsp caramel, and blend until well mixed. Save about 3 tbsp for the top and tip the rest into the lined pudding bowl. Use the back of a spoon to press evenly over the base and up the sides of the bowl. Freeze for 30 mins.

  • STEP 2

    Remove the chocolate ice cream from the freezer and allow it to soften at room temperature for 10 mins. Remove the pudding bowl from the freezer too (the biscuits should be firm by now.) Spoon the ice cream into the biscuit- lined bowl, packing it into the base. Spoon over the remaining caramel, spreading it to the biscuit walls. Return to the freezer for 30 mins.

  • STEP 3

    Remove the caramel ice cream and allow it to soften for 10 mins. Meanwhile, tip 75g chocolate coated malt balls into a bowl and lightly crush with the end of a rolling pin, leaving some chunky bits. Add the ice cream to the bowl and stir through the malt ball pieces – work quickly so the ice cream doesn’t melt too much. Remove the pudding bowl from the freezer and tip in the malt ball ice cream, spreading it to completely fill the bowl, then level the top. Scatter with the remaining biscuit crumbs. Return to the freezer for at least 4 hrs (or for up to 2 weeks).

  • STEP 4

    Put the cream in a pan and heat until steaming hot but not boiling. Put the chocolate in a large bowl and pour over the cream. Leave to stand for 1-2 mins, then stir to make a smooth ganache. Set aside to cool until the sauce thickens to a spreadable consistency (you can speed this up by putting it in the fridge, but remember to stir it every 5-10 mins or it will set around the edges).

  • STEP 5

    Remove the pudding bowl from the freezer. Turn it onto a plate and remove the bowl and cling film. Spread half the chocolate ganache all over the pudding and, as quickly as you can, stick the remaining chocolate coated malt balls all over the surface – this is easiest if you start around the bottom and work your way up in layers. The chocolate ganache will start to set, so use a little more from the bowl to make the malt balls stick. Once covered, return to the freezer for at least a further 4 hrs (or for up to 3 days), removing it 10 mins before serving. Top with a dusting of icing sugar and a sprig of holly, if you like.

     

https://www.bbcgoodfood.com/recipes/millionaires-ice-cream-bombe

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Jan 08

Rocky road cheesecake pudding

Rocky road cheesecake pudding with sparklers in the top

SERVES: 10

 

Ingredients

For the cheesecake filling

For the rocky road

 

Method

  • STEP 1

    Line a 2 litre pudding bowl with cling film, leaving some overhanging to cover the top later. Thinly slice the cakes lengthways (8-9 slices per cake) and use the slices to line the base and sides of the bowl, making sure there are no gaps.

  • STEP 2

    Mix the ingredients for the filling with an electric hand whisk until thick and smooth. Fill the lined bowl with it, leaving some space for the rocky road to go on. Set aside.

  • STEP 3

    Break the chocolate for the rocky road into pieces in a heatproof bowl. Add the butter and golden syrup. Set over a pan of simmering water and leave for a few mins until melted – turn the heat off if the water boils, the residual heat will be enough to melt it. Stir until smooth and glossy.

  • STEP 4

    Tip the biscuits into a food bag and crush to a rubble with a rolling pin, creating some fine crumbs and some bigger pieces. Tip into the chocolate mix with the pretzel pieces and marshmallows. Mix until everything is coated in chocolate. Spoon it all over the cheesecake, covering the surface. Wrap the bowl in cling film and place a plate on top with a can to weigh it down. Chill for at least 24 hrs, or up to three days.

  • STEP 5

    Decorate the cheesecake on the day you want to serve it. Heat the cream, chocolate and golden syrup in a pan over a low-medium heat until the chocolate has melted and you have a pourable mixture – don’t let it boil. Unwrap the cheesecake and turn onto a wire rack with a tray underneath. Pour over the chocolate glaze to cover the entire cake. When it stops dripping, use a fish slice to transfer to a plate. Chill until the glaze has set (about 10 mins).

  • STEP 6

    Meanwhile, melt the white chocolate in shorts bursts in the microwave. Drizzle it over the top of the cake, then decorate as you like. We used edible glitter, gold sprinkles and chocolate truffles.

     

https://www.bbcgoodfood.com/recipes/rocky-road-cheesecake-pudding

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Dec 08

Gluten-free gingerbread

A tin of iced gingerbread biscuits

MAKES: 20 x 7cm stars (350g gingerbread)

 

Ingredients

  • 70g golden syrup
  • 1 orange, zested
  • 100g soft dark brown sugar
  • 100g unsalted butter, cubed
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 1 egg, lightly beaten
  • 250g plain gluten-free flour, plus extra for dusting
  • 1 tsp xanthan gum
  • 100g icing sugar (optional)

Method

  • STEP 1

    Put the golden syrup, orange zest, sugar, butter, ginger and cinnamon into a large pan over a medium heat for 5 mins, stirring occasionally, until the butter has melted and the sugar has dissolved, taking care not to bring the mixture to a rolling boil. Remove from the heat, add the bicarbonate of soda and stir to combine. Leave to cool for 5 mins, then mix in the egg before sifting over the flour and xanthan gum. Beat with a wooden spoon until you have a smooth, glossy dough. It will be quite soft at this point, so leave to firm up in the pan for 10 mins, before shaping into a disc, wrapping in baking paper and chilling in the fridge for 1 hr or until firm enough to roll.

  • STEP 2

    Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking paper.

  • STEP 3

    Lightly dust a clean worksurface with flour and roll out the dough to 5mm thick. Cut the dough into festive shapes using a cutter of your choice, then arrange on the lined baking trays, evenly spaced apart. Re-roll until the dough is used up. Bake for 10-12 mins or until evenly golden. Cool fully on the baking tray. To make the icing, mix 100g of icing sugar with 1-2 tbsp of water until smooth. Spoon into a piping bag and pipe onto the cooled biscuits or dust with icing sugar, if you like.

 

 

https://www.olivemagazine.com/recipes/baking-and-desserts/gluten-free-gingerbread/

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Dec 08

Chocolate dipped honeycomb

Chocolate Covered Honeycomb Recipe

MAKES: 25 pieces

 

Ingredients

  • 300g caster sugar
  • 150g golden syrup
  • a pinch cream of tartar
  • 1 1/2 tsp bicarbonate of soda
  • 50g white chocolate, broken into pieces
  • 50g milk chocolate, broken into pieces
  • 50g dark chocolate, broken into pieces

 

Method

  • STEP 1

    Cover a 20cm square baking tray with baking paper. Put the sugar and golden syrup and cream of tartar into a deep, heavy-based pan and heat over a low heat, stirring until the sugar has dissolved.

  • STEP 2

    Stop stirring, turn up the heat a little and cook until the mixture is golden. Add the bicarb, take off the heat and stir really well. The mixture will bubble up. Quickly, pour this into the prepared baking tray and leave to cool.

  • STEP 3

    Once the honeycomb is cool, break into bite-sized pieces.

  • STEP 4

    Melt the chocolates separately, in bursts, in the microwave or in bowls over simmering water, and dip the honeycomb pieces – 1/3 into milk, 1/3 dark and 1/3 white – don’t cover the whole thing, just dip halfway.

  • STEP 5

    Put the chocolate-dipped honeycomb on baking paper and leave to set. Once set, package in little bags to give as gifts.

     

https://www.olivemagazine.com/recipes/quick-and-easy/chocolate-dipped-honeycomb/

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Dec 08

Chocolate truffles

Chocolate truffles on a plate, covered in cocoa powder and crushed nuts

 

Ingredients

  • 200g good-quality dark chocolate, 70% cocoa solids
  • 200ml pot double cream
  • 25g unsalted butter
  • dark rum or Malibu or Baileys or orange essence or sea salt

CHOCOLATE TRUFFLE COATINGS

  • dark cocoa powder
  • dessicated coconut
  • chopped hazelnuts
  • chopped pistachio nuts

 

Method

  • STEP 1

    Chop the chocolate into small pieces and put it in a large bowl.

  • STEP 2

    Put the cream and butter into a saucepan, and heat gently until the butter melts and the cream reaches simmering point. Pour it over the chocolate.

  • STEP 3

    Stir the chocolate into the cream until you have a smooth mixture.

  • STEP 4

    Add any of the flavourings to the truffle mix (or you can just leave them plain). If using alcohol, 1-2 teaspoons should be enough for a subtle hint, but don’t overdo it or the truffles will be too soft. If you are trying orange essence or sea salt, just add a couple of drops or a pinch of salt, then taste the mixture before adding more. Cool and chill the mixture for at least 4 hours or overnight, if you like.

  • STEP 5

    Dip a melon baller (or teaspoon) in hot water and scoop out a small ball of the truffle mix.

  • STEP 6

    Put the ball on a tray lined with baking paper and repeat, dipping the baller into the water each time to keep it warm so the truffle slides off easily.

  • STEP 7

    Put your chocolate truffle coating ingredients in different bowls.

  • STEP 8

    Drop the truffles into the bowls one by one and roll until they are completely coated.

  • STEP 9

    Put the chocolate truffles on a clean sheet of baking paper in an airtight container and keep them chilled until you want to eat them. They will last 3-4 days in the fridge.

     

https://www.olivemagazine.com/recipes/entertain/chocolate-truffles/

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Dec 08

Christmas biscuits

Iced Christmas biscuits tied onto a tree with ribbon

MAKES:  25-30 medium-large biscuits

 

Ingredients

  • 225g light muscovado sugar
  • 175g golden syrup
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 2 eggs
  • 1 tsp baking powder
  • 650g plain flour, plus extra for dusting
  • 200g butter, chilled and roughly grated
  • 100g royal icing sugar

 

Method

  • STEP 1

    Mix the sugar, syrup, spices and eggs in a jug. Tip the baking powder and flour into a bowl and add the butter, stir it through the flour and then rub it in thoroughly until it looks like breadcrumbs. Add the contents of the jug and a pinch of salt and stir the mixture to combine it. Use your hands to bring the dough together and then knead it until it’s smooth. Divide the dough into 4 and press each into a disc. Put in plastic bags and chill for at least an hour.

  • STEP 2

    Heat the oven to 180C/fan 160C/gas 4. Roll the dough out in batches on a lightly floured worksurface to the thickness of a pound coin and cut out shapes. Use the narrow end of a piping nozzle to make a hole at the top of the shapes big enough to thread ribbon or string through. Lift them with a palette knife onto a baking sheet lined with baking paper.

  • STEP 3

    Bake in batches for 10-15 mins, depending on size. Leave for 5 minutes before moving off the tray to cool fully on a wire rack. Keep rolling, cutting and baking until they’re all done.

  • STEP 4

    Make up a batch of icing following the instructions on the packet – you’re looking for a texture similar to toothpaste – then put into a piping bag fitted with a small nozzle. Decorate the biscuits, following our designs or use your own. Leave to cool and harden.

 

https://www.olivemagazine.com/recipes/family/spiced-christmas-biscuits/

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Dec 08

Vanilla fudge

Easy Vanilla Fudge Recipe

 

MAKES: 50 pieces

Ingredients

  • 500ml double cream
  • 500g light muscovado sugar
  • 1 tbsp liquid glucose
  • 1 tsp vanilla extract

 

Method

  • STEP 1

    Line a 20 x 20cm brownie tin with baking paper. Put the cream, sugar and glucose in a pan. Heat gently, stirring constantly, until the sugar dissolves, then turn up the heat and simmer, stirring regularly, until the temperature reaches 115-117C on a sugar thermometer (the soft ball stage). Take off the heat and stir in the vanilla.

  • STEP 2

    Pour into the lined tin then leave until cool and set. Cut into 50 little squares.

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