It’s Holiday Season; Here Are Some Of The Best And Easy Recipies For Christmas Dessert And Baking
Christmas comes around once a year with lots of excitement and fun. It is one of the most amazing holidays and food plays a vital role, coz who doesn’t want to enjoy good food with family, friends and close ones?
Christmas is fun with traditional Christmas desserts and a variety of toothsome food around the table. The dessert for this festival is not only the usual pies and cakes.
Here are some of the delightful, mouthwatering, and easy recipes for Christmas to make your family and friends’ tummy happy!
Christmas Pudding Ice Cream
This is a traditional Christmas dessert. Check out the ingredients and directions to prepare it.
For the fruit:
- 85g each of dried cherries, sultanas, and raisins
- 100g frozen or fresh cranberries
- 6 tablespoons of brandy
- 2 tablespoons of muscovado sugar
For the ice cream
- 4 cloves
- 2 cinnamon sticks snapped in half
- ¼ teaspoon caraway seeds
- ¼ teaspoon ground ginger
- ½ teaspoon of freshly grated nutmeg
- 100g golden caster sugar
- 600ml double cream
- 3 large egg yolks
- 1 vanilla pod, split and with the seeds scraped out
- Oil to grease the bowl
- 6 ginger nut biscuits broken up
- Zest of half a lemon and half an orange
For the cranberry syrup topping
- 2 tablespoons brandy
- 85g caster sugar
- 100g frozen or fresh cranberries
- Mix the fruit ingredients and microwave on high for 3 minutes. Stir the ingredients and leave them to cool overnight.
- To make the ice cream, place the spices in a saucepan and heat gently for 3 minutes, also stir it occasionally. Tip in the vanilla seeds and cream and bring it to a boil.
- Meanwhile, whisk the sugar and egg yolks together, and then whisk the hot cream mixture into the egg mix. Tip the mixture into a clean pan and heat gently for about 10 minutes until the mixture coats the back of a wooden spoon.
- Pour the mixture into a bowl and allow it to cool overnight.
- Pass the mixture through a sieve and into another container and freeze for 5 hours, stirring the edges with a fork every hour to create thick, smooth ice cream.
- Oil a pudding basin and line with cling film.
- Drain the fruit in a sieve and mix with zests and ginger nuts and then stir rapidly into the ice cream. Tip into the basin and cover with cling film. Freeze for 6 hours.
- For the topping, place all the ingredients into a small pan and heat until sugar dissolves. Simmer for 2 minutes and then cool completely.
- Turn the pudding out and leave it to sit for 15 minutes.
- Ease away the cling film and spoon the syrup mixture over to serve.
- 175g cold unsalted butter, cubed
- 250g plain flour, plus extra for dusting
- 100g golden icing sugar
- 1 tsp vanilla extract
- 1 egg yolk
For the filling
- 50g unsalted butter softened
- 160g icing sugar
- 120g seedless raspberry or strawberry jam
(You will also need a 2-star cutter, around 6cm, and 3cm)
- Blitz the butter, flour, and a pinch of salt in a food processor until the mixture looks like fine breadcrumbs.
- Add the sugar and blitz again. Add the vanilla and egg yolk and blend until balls of dough have formed.
- Tip the dough onto a work surface and knead briefly to make a smooth ball and cut into two equal pieces, pat them into discs, then wrap. Leave it to chill for at least 30 mins. Line two baking sheets with baking parchment.
- Remove the dough from the fridge 15 mins before you roll it out. Lightly flour your work surface and rolling pin.
- Unwrap 1 piece of dough and roll it out to the thickness of a 50p coin. Use a 6cm star cutter to stamp out stars (you should get about 15) and transfer them to a baking sheet.
- Stamp holes from the middle of the biscuits using the smaller cutter. Cover and chill for 15 mins.
- Heat the oven to 180C/160C fan/gas 4. Bake for 10-15 mins (the stars with a hole need less time) cool for 5 mins.
- In the meantime, make the filling. Whisk the butter, sugar, and 50g of the jam with an electric whisk.
- Transfer to a piping bag with a small round nozzle, or snip off the end to make a ½cm opening.
- Put the remaining jam in another piping bag and snip off the end to make a slightly smaller hole.
- Pipe blobs of the filling around the edge of each whole biscuit, leaving a space in the center.
- Fill the space with jam, then sandwich a biscuit with a hole cut out on top of each one.
Sugar Cookie Ice Cream
- 1 cup of sugar cookie crumbs
- 1 tin of sweetened condensed milk
- 1 cup of heavy cream
- Place the condensed milk in the fridge.
- Beat the heavy cream, cold, on high until stiff peaks form.
- Turn down the speed and pour in the condensed milk.
- Add the crumbled sugar cookies.
- Place in a large container and seal. Freeze for 6 hours or overnight.
- Store in the freezer for up to 4 weeks.
Vegan Mince pie brownies (With Five Ingredients)
- 225g dairy-free dark chocolate
- 120g dairy-free margarine
- 150g golden caster sugar
- 225g self-raising flour
- 300g mincemeat
- Preheat the oven to 160°C (320°C) fan-assisted and line a 20cm x 20cm baking tin with baking paper.
- Add the dark chocolate and dairy-free margarine to a metal or glass bowl, then place the bowl over a saucepan containing 2cm (approx. 1 inch) of hot water and bring the water to a gentle simmer on low heat (make sure the water level isn’t high enough so it’s contact with the bowl). Stir the chocolate and margarine occasionally. Once it has melted completely (this will take 3-5 minutes), remove the bowl from the heat.
- Add the sugar, self-raising flour, and mincemeat to the bowl. Stir until all the ingredients are fully combined.
- Transfer the brownie mixture to the lined baking tin and use your fingers to level it out.
- Bake in the oven for 45-55 minutes.
- Don’t worry if it’s still a little moist in the middle. Leave the brownie to cool for 20 minutes so it hardens, then slices it into 9 squares and tuck in!