Method

1. Make the hazelnut praline.  Line a baking sheet  with greaseproof paper.

2. Measure nuts into a bowl.  Put the sugar in a heavy based pan and place over a medium heat, leave to melt, do not be tempted to stir with a spoon, shake pan if necessary. As the caramel colours, swirl pan to get an even colour. Using a thermometer heat to 165 c.

3. Shoot the nuts in quickly, then pour straight onto baking sheet.  Once cooled, break up with your hands then blitz in a food processor, the mixture should become a thick paste, add a little warm water to make the paste pliable.

   Alternatively, praline paste can be bought in a good delicatessen

4. Line a 18cm springform tin with greaseproof paper.  Put the cornflakes in a bowl with the hazelnut praline and mix with a fork, it takes a while to coat the cornflakes, it ends up a crispy, gooey lump which you can tip into your lined tin and press with the back of a spoon, to form a layer in the base. Set aside whilst you make the topping.

5. Measure chocolate into a heatproof bowl with 200mls of cream, and melt either over a pan of simmering water or on a low setting in the microwave.

6. Put egg yolks, sugar and syrup in a bowl and whisk with an electric beater till very pale. Add the cool melted chocolate and grated ginger.

7. Whip remaining 300mls of cream to soft peaks, gently fold into mixture. Pour onto cornflake base.

8. Leave in fridge to set. This cake will develop a better flavor if made a day ahead.

   To serve, remove tin, unwrap the greaseproof paper, using a large palette knife slide the cake off the tin base onto a serving plate. Using a warm rounded knife smooth the sides if necessary.

   Dust with cocoa or icing sugar and serve with cream.

    

Method

1. Sift the flour into a bowl, make a well in the centre, and break in the egg and the extra yolk. With a whisk, stir continuously and gradually incorporate the flour.  When the mixture gets thick, add a little milk. Once you have a smooth batter, add the remaining milk.

2. Pass the batter through a sieve to remove any lumps.

3. Heat a non stick frying pan over a moderate flame. It may take a couple of crepes to get the right temperature; too hot and the crepes burn, too cold and the crepes dry out and go crispy.

4. Using a piece of kitchen paper with a dab of butter, wipe the inside of the frying pan.

5. With the pan in one hand and a ladle in the other, pour enough batter into the pan to cover the base, turning the pan to allow the batter to flow.

6. As soon as the crepe starts to come away at the edges, use a spatula or fish slice  to loosen the crepe and turn it, or if you are feeling brave, toss, and allow a few moments on the other side for cooking.

7. Slip the crepe out of the pan, and pile under a clean tea towel whilst you cook the remaining batter.

8. Roll or fold crepes, and set on a warm plate or serving dish.

9. Spoon on the whipped cream and chocolate spread, and lightly sprinkle with chopped roasted nuts.

Makes 12-15 pancakes

Method

1. Don’t feel obliged to use a mix of apples and pears, the recipe works just as well with only one of the fruits.

2. Peel apples & pears, cut into ½ cm slices, andthen into cubes. If you are worried about getting the cubes small enough, then use a coarse grater instead. Put into a bowl and sprinkle with the spices, mix, until the fruit is covered.

3. Put the hazelnuts in a bag and give a gentle bash with a rolling pin, you don’t want them crushed, but not all whole.

4.  Add nuts, oats sugar & salt to fruit.

5. Measure on the coconut oil, honey and apple sauce, give the mix a good stir, to coat as much of the dry ingredients with the wet.

6. Tip into a deep roasting pan, then place on the middle shelf of the oven at 160 degrees.

7. After 15 minutes remove and stir thoroughly, return to the oven for a further 15 minutes.

8. Remove from the oven, and turn the oven up to 180 degrees. Stir again thoroughly, the mix should still look quite pale.

9. Return to the top shelf of the oven for another 15 minutes, remove every 5 minutes and give a good stir. The mix will quickly colour.

10. When the nuts have toasted, the oats are a golden colour and the steam has gone remove and leave to cool.

11. Once cold, store in an air tight container where it will keep for 2-3 weeks.

Method

1. Using a food processor, whizz the pineapple to a pulp.

2. Measure the sugar, butter, fruit and bicarbonate into a saucepan, and add the pineapple. Set over a low heat to melt butter. Once butter has melted, raise heat and simmer the mixture for 2 minutes.

3. Remove from heat, set aside for a moment to cool.

4. Once the mixture has cooled to room temperature, add the eggs and sifted flour.

5. Pour into tin and place in the center of the oven, 160 degrees for an hour.

6. When cool, the cake can have a douse of Christmas liquor or brandy,  prior to a marzipan and icing finish.

For the marzipan:

1. Whisk egg and sugar in a bowl above a saucepan of simmering water. Mixture should increase in volume and have the texture of thick cream.
2. Add almonds and work to a thick paste. Roll into a sausage, wrap in cling film and leave overnight before using.
3. Dust a flat work surface with icing sugar, roll out half the marzipan in an oblong shape.
4. Using a piece of string, measure the circumference of the cake, then using this measurement cut the oblong into the exact width & length.
5. Melt 2 Tbsp jam in a pan, brush the sides of the cake with the melted jam. This will help the marzipan to stick.
6. Press marzipan onto the side of the cake, trim any excess off where it joins, and on the top of the cake.
7. Roll out the other half of marzipan into a circle, using a plate or base of a cake tin as a guide, cut out a round to cover the top.
8. Brush top with melted jam, then place marzipan circle on top.
9. Add food colourings to marzipan trimmings to make decorations and lettering.
10. Once decorations are complete, lightly dab cake with a little beaten egg white foam.
11. If you don’t have a blow torch, use a grill, to burn a  glaze on the marzipan.

For the marzipan mice:

1. Roll walnut size pieces of marzipan into ovals, keeping one end rounded, and roll the other end into a point. Using the end of a skewer poke eye and tail holes.
2. Select whole flakes of almonds as ears.
3. Cut liquorice strings for tails and small bits for eyes.

Chocolate mice – once marzipan is formed and almonds added, insert cocktail stick in the tail hole. Using a small paint brush, apply melted chocolate to marzipan. Leave to set before adding tail and eyes.

Method

1. To make puree, cut squash in half, place cut side up on an oiled baking tray, and bake in a moderate oven (about 170 degrees) for approximately one hour. When soft, leave to cool, then scrape the flesh out with a spoon.  Mash with a fork until you have a fairly smooth puree.
2. Sift the flour & bicarbonate of soda into a bowl, cut the butter in to cubes and add to the flour. Lightly rub butter into flour until you have a breadcrumb texture.
3. Add sugar and puree, and then mix to a dough, firstly using a knife and then use your hands.
4. Turn onto a floured surface and gently roll the dough in to roughly 2cms in thickness. Cut in to rounds and be careful not to twist as you cut!
5. Bake on a non stick tray at 180 degrees for 10 – 15 minutes.
6. Leave to cool slightly but best served whilst still warm.

Method

1. Heat the oven up to gas 4 / 180oC / 160oC fan
2. Grease and line a loaf tin
3. Sieve the flour, bicarbonate of soda, baking powder, ground cinnamon and ground ginger into a mixing bowl
4. Rub in the butter and caster sugar until it has a sand-like consistency
5. Add in the mashed bananas, beaten egg, hazelnuts, and mix well
6. If the mixture is too thick, add a small dash of milk to loosen
7. Bake for around 1 hour – to check if it’s ready, insert a thin skewer into the centre of the cake, it should be clean when it’s removed
8. Cool on a cake rack, and then slice and enjoy!

Method

1. Preheat the oven to 210°C Fan.  If you have an oven with a glass door then so much the better!
2. Start by putting a good covering of vegetable oil in the dish or pan you want to use, enough to cover the base.  If you’re making individual ones then put a little in the bottom of each section.  Put the dish in the oven to heat the oil.
3. Weigh out the flour in to a bowl and make a little well in the middle.  Break in the eggs and whisk until most of the mixture comes together.  Season with salt and pepper.
4. Start adding the milk bit by bit, and whisk together until you have a smooth batter.  Put the mixture into a jug if you’re making individual puddings to make pouring easier.
5. When the oil is really hot, take it out of the oven and pour the batter in to 3/4 of the way up the sides.  Do this as quickly as you can and return to the oven.
6. Bake for about 30 minutes or until the top is a rich brown colour.  Do not open the oven door too early or they will sink!

Method

1. Peel and core the apples and place them in a saucepan along with the lemon zest and 50g caster sugar.
2. Cook gently on a low/medium heat until it all comes together as a puree.
3. Whisk the egg whites until they form stiff peaks.
4. Add the remaining 25g caster sugar to the egg whites, a teaspoon at a time whilst continuing to whisk.
5. Whip the cream until it has a soft peak consistency.
6. Gently combine the cream, meringue and apple puree mixtures together in a bowl using a cutting and folding motion to try and retain as much air as possible.
7. Spoon in to decorative bowls or glasses and chill for a couple of hours before serving.

Method

1. Line a 2lb loaf tin with baking parchment and preheat the oven to 180°C (160°C Fan)
2. Put the chopped and whole prunes, raisins and sultanas in a shallow bowl and pour on the tea.  If you have time to leave this to soak then so much the better, and preferably the night before you wish to make it!
3. Gently heat the malt extract and sugar in a saucepan until all the sugar has dissolved and then take off the heat.
4. Put the flour and salt in to a mixing bowl and add the warm sugar and malt mixture, mixing gently.
5. Beat the eggs gently and add to the flour mixture, along with the dried fruit and tea.  Mix well.
6. Pour the mixture in to the loaf tin and bake for about 50 minutes.
7. Allow to cool completely before turning out of tin.

Method

1. Put all the ingredients in to a stainless steel saucepan on a low/medium heat.
2. Simmer until the cranberries break down in to a ruby red sauce.  This will take about 10 minutes.
3. Allow the sauce to cool and it will thicken as it does so.