Last but not least, take a look at these yummy treats to finish off the perfect Christmas dinner.
Vegan chocolate, cherry & honeycomb parfait
Serves 8
Not too tricky
1 Hr 45 Minutes
Not too tricky
1 Hr 45 Minutes
Ingredients
200 g dark dairy-free chocolate
85 g blanched almonds
150 g dairy-free margarine
85 g glacé cherries
100 g dried cranberries
For the honeycomb:5 tbsp granulated sugar
2 tbsp golden syrup
1/2 tsp bicarbonate of soda
200 g dark dairy-free chocolate
85 g blanched almonds
150 g dairy-free margarine
85 g glacé cherries
100 g dried cranberries
For the honeycomb:
5 tbsp granulated sugar
2 tbsp golden syrup1/2 tsp bicarbonate of soda
1. Begin by making the honeycomb. Generously grease a baking tray with vegetable oil. Melt the granulated sugar and golden syrup in a high-sided saucepan over a low heat. Once melted, turn up the heat a little and bubble the syrup until it turns to a rich, caramel gold colour.
2. Whisk in the bicarbonate of soda. The syrup will foam up – immediately pour it onto your greased baking tray. Set the tray aside and leave it to cool for 20 minutes. Slide the honeycomb off the tray and roughly chop it up.
3. Line a 450g loaf tin with enough cling film to allow it to drape over the sides by about 7–8cm, smoothing the cling film into the tin to form a crease-free surface. Break up the dark chocolate and roughly chop the almonds. Place the chocolate and margarine in a heatproof bowl over a pan of simmering water, stir together until melted and combined to a smooth and glossy finish.
4. Take the bowl off the heat and stir in the chopped honeycomb, almonds, cherries and cranberries. Spoon the mixture into the lined tin and level the top. Fold the overhanging cling film loosely over the parfait then freeze for 1 hour.
5. Remove from the freezer and transfer the parfait to the fridge until completely set. Once you're ready to serve, carefully lift the parfait from the tin, unwrap the cling film and cut into 2cm slices.
Mint choc teacakes
Ingredients
- 110 g butter, softened
- 100 g caster sugar
- 1 free-range egg, beaten
- 1 tsp vanilla extract
- 150 g flour
- 30 g cocoa powder
- Icing sugar, for dusting
- Peppermint meringue filling
Chocolate topping
Peppermint meringue filling
Chocolate topping - 275 g caster sugar
- 4 free-range egg, whites
- 1/2 tsp cream of tartar
- A few drops of pure peppermint extract
- 100 g 70% cocoa chocolate, broken into pieces
- 1 tbsp vegetable oil
Method
1. Beat the butter and sugar until pale and fluffy. Whisk in half the beaten egg (you only need half) and the vanilla extract, then stir in the flour and cocoa powder until just combined. Divide the mixture in half, shape each into balls, wrap both in clingfilm, then chill for a couple of hours until the dough has firmed up.
2. Preheat the oven to 180C/gas 4, and grease and line a baking sheet with greaseproof paper. Dust a work surface with icing sugar and roll out 1 batch of dough to 5mm thick. Cut out rounds using a 5cm cutter (re-roll and cut any trimmings), then transfer the biscuits to the baking sheet and bake for 10 minutes till cooked through. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Repeat with the second batch of dough.
3. To make the peppermint meringue filling, place the sugar, egg whites, cream of tartar and 1½ tablespoons of water in a large heatproof bowl. Beat with an electric whisk till fluffed up, about 1 minute. Place the bowl over a pan of simmering water set over the lowest heat possible, and continue to beat at high speed for 10–12 minutes, until stiff peaks form. Remove from the heat, add a few drops of peppermint extract and beat for 2 more minutes, until the meringue has thickened even more.
4. Fit a 1cm plain nozzle to a piping bag and fill the bag with the peppermint meringue. Pipe onto the biscuits in an upward spiral, working from the outside in; leave a small border around the edge – aim for a swirl around 3–4cm tall. Place the biscuits on a tray and leave to set in the fridge while you make the chocolate topping.
5. Place the chocolate pieces and oil in a small heatproof bowl and gently melt over a pan of simmering water until completely smooth and glossy. Transfer to a small, deep bowl and leave to cool at room temperature for about 10 minutes.
6. To finish the teacakes, hold the chilled biscuits by the base and gently dip the meringue into the melted chocolate, swirling so it's completely covered. Or, place the biscuits on a wire rack with greaseproof paper underneath and drizzle over the chocolate until each biscuit is covered. Chill the biscuits for a few hours until the chocolate has completely set, and serve.
Serves 10-12
30m plus 8 hours cooking time
Ingredients
- 150 g currants
- 110 g sour cherries
- 100 g raisins
- 50 g chopped dates
- the grated zest and juice of 1 lime
- the grated zest and juice of 1/2 orange
- 50 g mixed peel
- 75 ml Assam tea, cold (or earl grey if you prefer)
- 1/2 tsp mixed spice
- 1/4 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 2 1/2 tbsp brandy
- 170 g soft dark brown sugar
- 1 tbsp golden syrup
- 1/2 large cooking apple, grated
- 50 g toasted almonds, chopped
- 25 g rice flour
- 25 g cornflour
- 110 g fresh gluten-free breadcrumbs
- 1 tsp gluten-free baking powder
- 110 g gluten-free suet
- 2 large free-range eggs, beaten
- 1 large free-range egg yolk, beaten
- butter, for greasing
1. In a large bowl combine the dried fruits, zests and mixed peel, then add the citrus juice, cold tea, spices and brandy, and leave overnight for the flavours to develop.
2. The following day, add the sugar, golden syrup, apple and almonds.
3. In a clean bowl, place the rice flour, cornflour, breadcrumbs, baking powder, suet and a pinch of salt. Add in the beaten eggs until you have a smooth mix, then stir into the fruit.
4. Grease a 1.5-litre pudding basin and pour in the pudding mixture until it's ⅔ full. Cover the top with a circle of greaseproof paper, then with 2 pieces of foil and secure with string.
5. Place an upturned saucer into the base of a deep saucepan. Sit the pudding on top of the saucer, and carefully pour in boiling water to come halfway up the pudding dish. Put the lid on and steam for 8 hours, topping up with water as needed – always keep it halfway up the basin.
6. Once steamed, remove the pudding from the pan, carefully turn it upside down and lift off the basin. Decorate as you like and serve with brandy cream, custard or ice cream.
Lots of Love,
Ruby&Ed
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