Buche de Nol Ingredients * * * * * vegetable oil , for greasing 150g golden caster sugar 6 large eggs , separated 250g

good-quality dark chocolate icing sugar , for dusting

FOR THE CREAM FILLING * 400ml double cream , lightly whipped * 150g raspberries , defrosted if frozen * little Drambuie (optional) FOR THE CHOCOLATE BUTTERCREAM * 125g unsalted butter , softened * 225g golden icing sugar * 25g cocoa powder , sifted * 1 tbsp milk 1. Heat oven to 220C/200C fan /gas 7. Line a 23 x 33cm Swiss roll tin with b aking parchment and oil lightly. Whisk the caster sugar and yolks in a bowl unti l pale and thick. Melt the chocolate with 4 tbsp cold water in a bowl set over a pan of simmering water. Stir in the sugar mix. 2. Whisk egg whites to stiff peaks. Stir a spoonful into the chocolate, then fold in remaining using a large metal spoon. Pour batter into tin and bake for 1 2-14 mins until risen and just firm. Leave in tin until cold. 3. Lay a sheet of baking parchment on a board. With one bold movement, turn t he cake onto the paper, then lift off the tin. Carefully peel away the lining pa per. 4. Spread the whipped cream all over the cake, then scatter over the berries with a dribble of Drambuie, if you like. Starting at the long side opposite you, use the paper to roll the cake towards you. Transfer to a serving dish. 5. For the buttercream, beat the butter, then sift in sugar and cocoa. Add mi lk and mix together. Spread over cake, use a fork to create a log effect, and ch ill until needed. Decorate, dust with icing sugar and serve. Mascarpone raspberry trifle terrine Ingredients * 2 gelatine sheets * 300.0g raspberries , fresh or frozen and defrosted * 600.0ml double cream , at room temperature * 200.0g tub mascarpone * 1 vanilla pod , seeds reserved * 75.0g icing sugar , sieved * 150.0ml dry sherry * 12 sponge fingers * toasted flaked almond , to decorate * edible silver balls , to decorate 1. Rinse a loaf tin approx 21cm long x 8cm wide x 7cm high with cold water a nd then line with baking parchment, leaving a little overhang. Soak the gelatine in cold water for 5 minutes. 2. Meanwhile, mash 125g raspberries then push them through a sieve using the back of a spoon to make a pure. Discard the seeds. 3. Whisk 450ml cream until almost stiff peaks. Whisk the mascarpone with the vanilla and sugar. Fold the mascarpone into the cream until smooth. 4. Drain the gelatine and dissolve it in 2 tbsp slightly cooled boiling water . Stir 2 tsp of the gelatine mixture into the pure, then stir the remaining gelat ine into the cream.

5. Spoon some cream into the tin to make a layer, about 1/2cm thick. Drizzle with a third of the pure. Dip 2 sponge fingers into the sherry and put them in th e tin against one side, end to end. Repeat with 2 more fingers on the opposite s ide of the tin, and finish with 2 more sponge fingers down the centre. 6. Spoon more cream over the fingers and between the gaps. Push half the rema ining raspberries into the cream in lines between the fingers. Drizzle with pure and repeat with the remaining fingers, cream, raspberries and pure. Fold over the baking paper and chill for 4 hours. 7. To serve, whip the remaining cream to soft peaks. Turn the terrine out ups ide down onto a platter. Top with cream and scatter with almonds and silver ball s. Christmas pudding trifle * 3 oranges * 1 tbsp demerara sugar * 2 tbsp Grand Marnier * 300g leftover Christmas pudding * 500g pot custard * 250g pot mascarpone * 284ml pot double cream TO SERVE * handful flaked almonds , toasted * dark chocolate , grated 1. Peel the oranges using a sharp knife, ensuring all the pith is removed. S lice as thinly as possible and arrange over a dinner plate. Sprinkle with the de merara sugar followed by the Grand Marnier and set aside. 2. Crumble the Christmas pudding into large pieces and scatter over the botto m of a trifle bowl. Lift the oranges onto the pudding in a layer and pour over a ny juices. 3. Beat the mascarpone until smooth, then stir in the custard. Spoon the mixt ure over the top of the oranges. 4. Lightly whip the cream and spoon over the custard. Sprinkle with the flake d almonds and grated chocolate. You can make this a day in advance if you like, chill until ready to serve. Malt chocolate cheesecake * 200g malted milk biscuits , crushed to crumbs * 100g salted butter , melted * 5 tbsp caster sugar * 2 x 300g tubs full fat soft cheese (we used Philadelphia; if you use soft or cream cheese from a deli counter the cheesecake might not set) * 300ml pot double cream * 300g white chocolate , melted * 200g bar milk chocolate , melted * 2 tbsp malt or Horlicks powder * 37g bag white Maltesers 1. Line base and sides of a deep, 22-23cm loose-bottomed round tin with baki ng parchment. Mix the biscuits, melted butter and 2 tbsp of the sugar, then pres s into base. Chill while you make the filling. 2. Divide cream cheese and cream evenly between 2 bowls. Add the white chocol ate to one, and the milk chocolate, malt and remaining 3 tbsp sugar to the other . Beat each with an electric whisk until smooth. 3. Spread the milk chocolate mixture evenly in the tin. Wipe round the edge t o give a smooth edge. Spoon the white chocolate mix over the top and gently smoo th. Decorate with Maltesers and chill for at least 5 hrs until firm. Gingerbread & white chocolate mousse * 3 medium egg whites * 100g golden caster sugar * 200g white chocolate , broken into pieces * 1 tsp ground cloves

* 1 tsp ground ginger * 1 tsp mixed spice * 250ml double cream * 150g caramelised biscuits or ginger snaps, crushed * 6 mini gingerbread men, to decorate (optional) 1. Put the egg whites and sugar into a heatproof bowl. Put the bowl over (bu t not in) a pan of simmering water and whisk with electric beaters until you hav e a stiff and a glossy meringue. Remove from the heat. 2. Melt the white chocolate over a pan of simmering water or in a microwave. Remove from the heat and stir in the ground cloves, ginger and mixed spice. Fold the chocolate through the whisked egg whites with a spatula until combined. 3. Whisk the double cream to soft peaks. Fold the chocolate mixture into the cream. 4. Divide half the crushed biscuits between 6 x 200ml glasses. Put a large sp oonful of the mousse into each. Scatter the remaining biscuits and then divide t he remaining mousse between the glasses. Chill for at least 2 hours. Serve each with a gingerbread man. Clementine & prosecco jellies * 7 leaves gelatine * 600ml clementine juice (from about 14 clementines) * 300ml Prosecco * 1 sheet edible gold leaf (available from squires-shop.com) 1. Put the gelatine sheets into a bowl of cold water to soften for a few min s. Put 100ml clementine juice into a small pan and gently heat. When the gelatin e feels soft and the juice is just simmering, remove the juice from the heat and squeeze out any excess water from the gelatine sheets. Drop the sheets into the hot juice and swirl to melt. Make sure there are no visible lumps of gelatine b efore you move onto the next stage. 2. Stir the hot juice into the rest of the juice with the prosecco, then tran sfer to a jug. Pour between 6 small glasses. Sit the jellies in a small tray or dish, cover with a sheet of cling film and chill for at least 4 hrs (or up to 48 hrs) until set. 3. When ready to serve, use a pair of tweezers to carefully put a piece of go ld leaf on the surface of each jelly. Chocolate & chestnut truffle torte FOR THE SPONGE BASE * * * * * * 50g butter , melted, plus a little extra 3 eggs 85g caster sugar 40g plain flour 40g cocoa , plus extra for dusting 2 tbsp brandy (optional)

FOR THE TRUFFLE TOPPING * 435g can unsweetened chestnut pure (we used Merchant Gourmet) * 2 eggs , separated * 2 x 200g/7oz bars plain chocolate , broken (don't use one with a very high cocoa content) * 600ml pot double cream 1. Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick . 2. Sift the flour and cocoa together onto the mixture, then gently fold in, f ollowed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin. 3. Meanwhile, beat the chestnut pure and egg yolks until as smooth as possible . Melt the chocolate in a bowl over a pan of simmering water with half the cream

. Remove from the heat, then beat into the chestnut mixture. 4. Whisk the egg whites until stiff. In a separate bowl, whip the remaining c ream until it holds its shape. Fold into the chocolate mixture, then carefully f old in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnigh t until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fr idge. 5. To serve, carefully remove from the tin, strip off the paper and slide ont o a cake stand. Dust heavily with cocoa. Nutty chocolate crunch * 250g assorted biscuits , roughly chopped * 250g assorted nuts , or a mix of nuts and dried fruit * 300g milk or plain chocolate, or a mixture of both, chopped * 100g butter , chopped * 140g golden syrup 1. Butter and line a 20cm square tin with non-stick baking parchment. In a l arge bowl, combine the biscuits and nuts, halving any larger nuts. Melt the choc olate, butter and golden syrup in a bowl set over a pan of simmering water, stir ring occasionally until smooth and glossy, then pour this over the biscuit and n ut mixture. 2. Tip the mixture into the tin, then flatten lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs or overnight before cutting into sq uares. Granny Cook's Christmas pud * 450g currants * 225g sultanas * 175g raisins * juice and zest 2 lemons * 1 very large carrot , grated * 350g light soft brown sugar * 100g golden syrup * 100g mixed peel * 350g breadcrumbs * 350g suet * 350g self-raising flour * 440ml can stout * 3 eggs 1. Place everything but stout and eggs into your largest bowl and mix. Add s tout and eggs, and stir everything together. Spoon into pudding basins - we used 1 x 2 litre, 1 x 1 litre and 1 x 500ml basins. Cover with pleated greaseproof p aper and foil and secure with string. 2. Lower the puds into saucepans with upturned saucers or scrunched-up bits o f foil in the bottom (so the puds don't touch the bottom), then fill with water from the kettle until it comes halfway up the sides of the basins. Simmer the sm all pud for 11 hrs, medium for 21 hrs and large for 31 hrs (topping up with wate r as necessary). Cool, then store in a cool, dry cupboard for up to 1 year. 3. To serve, re-boil puds as above to heat through, 11 hrs for small, 21 hrs for medium and 31 hrs for large (top up as necessary). Turn onto a plate, decora te, and serve. Baileys banana trifles * 300g pot extra-thick double cream * 7 tbsp Baileys * 6 chocolate brownies (about 250g/9oz), broken up, or use crumbled chocolat e biscuits or loaf cake * 3 bananas , sliced * 500g pot vanilla custard * 6 tbsp toffee sauce * 25g chocolate , grated Mix the cream with 1 tbsp Baileys, and set aside. Divide the brownie pieces betw een 6 glasses, then drizzle each with 1 tbsp Baileys. Top with the sliced banana

s, custard and Baileys cream, dividing equally, then drizzle with toffee sauce a nd finish with grated chocolate. Can be made a few hours ahead. Peppermint hot chocolate * 200g bar plain chocolate , broken into chunks * 600ml milk * 150ml pot single or double cream * sugar , to taste * 6 peppermint candy canes, to serve 1. Put the chocolate in a pan with the milk. Gently heat, stirring until all the chocolate has melted. Continue heating until the milk is steaming, then rem ove from the heat and stir in the cream. 2. Divide the hot chocolate between 6 mugs, add sugar to taste and hang a can dy cane on the edge of each. Pass the mugs round and let everyone stir their hot chocolate with their candy cane - letting as much of the sweet peppermint disso lve as they fancy. Brandy & vanilla butter * 200g salted butter , softened * 175g icing sugar * 1 tsp vanilla paste, or seeds scraped from 1 vanilla pod * 5-7 tbsp brandy Beat the butter, sugar and vanilla together until pale, then whisk in the brandy , one tbsp at a time, until you are pleased with the taste. Scrape into a servin g bowl and chill for 1 hr or for up to 3 days, before serving. Freeze for up to a month. Salted caramel chocolate torte * 175g digestive biscuits * 85g butter , melted * 397g can caramel (we used Carnation caramel) * 1 tsp sea salt , plus extra to serve * 300g plain chocolate (70% solids), broken into chunks * 600ml tub double cream * 25g icing sugar * 2 tsp vanilla extract * salted caramel chocolates, to decorate (find them in Waitrose, Sainsbury's or Marks & Spencer) * single cream , to serve (optional) 1. Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above t he sides of the tin - staple or paper clip where the strip overlaps to hold it i n place. 2. Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chil l for 10 mins. 3. Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and sp oon into the centre of the biscuit base. Gently spread so the base is evenly cov ered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer. 4. Gently melt the chocolate in a large heatproof bowl over a pan of barely s immering water. Stir 1 tbsp of the cream into the reserved caramel, then cover a nd chill until ready to decorate. Once the chocolate has melted, turn off the he at but leave the bowl where it is, and gradually stir in the remaining cream unt il you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins. 5. Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or p our in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm. 6. Remove the torte from the tin, then carefully peel off the strip of paper

and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved c aramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt bef ore serving, then thinly slice. Eat with a drizzle of single cream, if you like. Stem ginger & treacle tart * 375g pack sweet shortcrust pastry * a little flour , for dusting * 750g golden syrup * 225g breadcrumbs * zest and juice 1 lemon * 11 tsp ground ginger * 3 eggs * 6-8 balls stem ginger , thinly sliced * vanilla ice cream or custard , to serve 1. Roll out the pastry on a lightly floured surface until big enough to line a 23cm fluted tart case, about 3cm deep. Line the tin with the pastry and fold the overhang over the sides. Chill for 30 mins. 2. Heat oven to 200C/180C fan/gas 6. Line the tart with greaseproof paper and baking beans. Bake blind for 20 mins. Remove the beans and paper and bake for 1 0 mins more until the pastry is pale golden and sandy. 3. Meanwhile, mix the golden syrup, breadcrumbs, lemon zest and juice, ground ginger and eggs together. Once the pastry is ready, lower the oven to 160C/140C fan/gas 3. Using a small serrated knife, carefully trim the edges, then tip in the treacle mixture and bake for 55 mins-1 hr until the filling is golden and cr isp, and feels set to the touch. 4. When the tart comes out of the oven, arrange the ginger slices over the to p. Drizzle with some syrup from the ginger jar, then lift from the tin to a serv ing plate and serve warm with vanilla ice cream or custard. Iced nougat & raspberry terrine * 400g frozen raspberries , defrosted * 50g icing sugar * 300g nougat (we used honey & almond bars from Waitrose) * 450ml double cream * 25g whole almonds , skin on * 25g pistachios , plus a few extra to decorate 1. Whizz the raspberries and icing sugar together in a food processor, then sieve, pressing through as much raspberry as you can with a wooden spoon. Line a 2lb loaf tin with cling film - it helps if you brush the tin with oil first to get the cling film to stick and stay in place. Pour in the raspberry sauce and f reeze for 1 hr. 2. Quickly dip the nougat bars in water - this should allow you to peel away the rice paper; don't worry if you don't get it all as it will disappear when me lted. Put the bars into a pan with 200ml cream. Melt over a low heat, stirring c onstantly and using a wooden spoon to break up the nougat into smaller bits as i t softens. After a while you should end up with a smooth, sticky, creamy mixture . Remove from the heat and set aside to cool a little. Whip the remaining cream in a large mixing bowl to stiff peaks. 3. When the nougat is cooler, but still soft and sauce-like, fold it one-thir d at a time into the whipped cream. Scatter over the whole nuts and fold once to mix. Scrape into the loaf tin, cover with cling film and freeze overnight, or f or up to a month. 4. Transfer the loaf to the fridge 15 mins before you want to serve it. Unwra p and turn out onto a serving plate. Peel off the cling film, roughly chop a few extra pistachios and scatter over before slicing. Christmas stollen pudding * 750g-1kg/1lb 10oz-2lb 4oz stollen , cubed * 300ml double cream * 300ml milk * 2 eggs , beaten

* 6 amaretti biscuits , crushed * icing sugar , to serve (optional) Heat oven to 180C/160 fan/gas 4. Put the stollen cubes into an ovenproof serving dish. Mix the cream, milk and eggs together and pour over the stollen. Sprinkle over the amaretti biscuits. Bake for 45 mins until golden and slightly risen. S erve dusted with icing sugar, if you like. Gordon's Christmas pudding * 280g suet * 280g golden caster sugar * 280g currants * 280g raisins * 280g sultanas * 70g chopped almonds * 150g plain flour * 150g fresh breadcrumbs * 150g mixed peel (good quality) , chopped * 60ml lemon juice * 1 tsp nutmeg * 1 tsp salt * 1 tbsp marmalade (good quality) * 3 eggs * 180ml Guinness * 1 cooking apple , grated 1. Put all the ingredients in a large bowl and mix well, making sure that th ere are no pockets of flour or breadcrumbs. 2. Divide the mixture between 8 individual (about 250ml) buttered moulds or 2 x 1 litre ones. Cut a circle of greaseproof paper and a circle of foil to cover the top of each, lay one on top of the other and make a pleat in the centre. La y over the pudding basins and tie firmly onto the top of each with a piece of st ring. Put into a pan on a trivet or upturned saucer, add boiling water to come a quarter of the way up the basins, cover and steam for 4 hours, or longer if you prefer. Top up with water if you need to. The longer you steam the puddings the darker the mixture will get. 3. Steam again for an hour before serving. Gordon's Christmas roast goose * 4-5.5kg fresh goose * 4 lemons * 3 limes * 1 tsp Chinese five-spice powder * small handful each of parsley sprigs, thyme and sage, plus extra for garni shing * a little olive oil , for browning, optional * 3 tbsp clear honey * 1 tbsp thyme leaves 1. Calculate the cooking time (see tips, below). If the goose is ready-truss ed, then loosen the string and pull out the legs and wings a little - this helps the bird cook better. Check the inside of the bird and remove any giblets or pa ds of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roastin g. 2. Grate the zest from the lemons and limes. Mix with 2 tsp fine sea salt, th e five-spice powder and pepper to taste. Season the cavity of the goose generous ly with salt, then rub the citrus mix well into the skin and sprinkle some insid e the cavity. 3. Stuff the zested fruit and the herb sprigs inside the bird and set aside f or at least 15 mins. Can be done up to a day ahead and kept refrigerated. 4. Heat oven to 240C/fan 220C/gas 9. If you want to give the bird a nice gold en skin, brown in a large frying pan (or a heavy-based roasting tin), using a co uple of tbsp of oil. Holding the bird by the legs (you may like to use an oven g love), press it down on the breasts to brown.

5. Once browned, place the bird in the roasting tin. Drizzle with the honey a nd sprinkle with thyme leaves. Roast for the calculated time, turning the heat d own after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is sta rting to brown too much. 6. Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl . You will end up with at least a litre of luscious fat - save this for the potatoes and other veg. At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with fo il. The bird will not go cold, but will be moist and much easier to carve. Light & fruity Christmas pud Ingredients * * * * * * * * * * * * * 250g packet dried mixed fruits with apricot and passion fruit 175g ready-to-eat stoned dates , roughly chopped 85g dried cranberries 1 tbsp freshly grated root ginger grated zest and juice of a large orange 100ml/31 fl oz Cointreau or Grand Marnier 100g butter , at room temperature 100g dark muscovado sugar 2 large eggs , beaten 50g self-raising flour 85g fresh white breadcrumbs 1 tsp ground cinnamon 85g pecans nuts, roughly chopped

PECAN TOPPING AND SAUCE * 100g butter * 100g light muscovado sugar * 50g pecans * 50g dried cranberries * 1 orange * 3 tbsp Cointreau or Grand Marnier * sprig of fresh holly * icing sugar , for dusting * thick double cream , to serve 1. Put the dried fruits, dates, cranberries and ginger in a pan with the ora nge zest and juice, and the orange liqueur, then warm gently for 10 minutes, sti rring occasionally until the juices are absorbed and the mixture looks sticky. S et aside to cool. 2. Lightly grease a 1.3 litre/21/4 pint pudding basin, and line the base with a small disc of greaseproof paper. Beat the butter, sugar, eggs and flour toget her in a food mixer or large bowl until creamy, then stir in the cooled fruits, breadcrumbs, cinnamon and nuts. 3. Spoon the mixture into the pudding basin, cover the bowl with greaseproof paper and foil, and tie on securely with string. Put a long strip of folded foil under the basin and bring it up round the sides so that you can use it as a han dle to lift the pudding in and out. Put the basin in a large pan and pour a kett le of boiling water into the pan so it comes halfway up the bowl, then cover and steam for 3 hours, topping up with boiling water every now and then. Leave it t o cool, then store in a cool place for up to 1 week or freeze for 1 month. 4. The sauce can be made up to a day ahead. Melt the butter and sugar togethe r in a frying pan. Tip in the pecans and cook, stirring, for a minute or two to toast them. Add the cranberries, orange juice and liqueur and continue to bubble until rich and syrupy. Cool, then tip into a bowl, cover and chill until ready to eat. 5. To serve: Steam the pudding in a pan of boiling water for 1 hour, to warm it through. 6. Put the pecan sauce in a pan, and gently warm through until melted and bub

bling. Meanwhile, turn out the pudding. Peel the lining paper from the pudding a nd pile the nuts and cranberries from the sauce on top, and then generously spoo n over the buttery sauce. Decorate with holly and dust lightly with icing sugar. Serve the pudding with the sauce and cream. Boozy Christmas bombe * 100g raisins * 100g sultanas * 85g pack dried cranberries * 6 tbsp brandy * 2 tbsp dark muscovado sugar * 284ml pot double cream * 1 tbsp icing sugar * 100g frozen cranberries (keep them frozen) * 600ml good-quality fresh vanilla custard * brandy butter, to serve (optional) CRANBERRY BRANDY BUTTER SAUCE * 85g light muscovado sugar * 175g butter * 2 tbsp brandy * 100g frozen cranberries 1. Put the dried fruit into a large bowl, add 2 tbsp brandy and the sugar, t hen cover with cling film. Microwave on High for 2 mins until the sugar has melt ed and the fruit plumped up. Give it a stir, then leave to cool and soak overnig ht. If you're short of time, carry on with step 2 and leave to soak for as long as it takes to complete step 2. 2. Put the cream, remaining brandy and icing sugar into a large bowl and whip to soft peaks. Pour the custard into another bowl and fold the cream into it. T ip into a freezer container and freeze the mix for 4 hrs, stirring the frozen ed ges into the rest of the mixture every hour or so until the whole tub is soft, b ut frozen (or use an ice cream machine, churning for 20-30 mins until thick). Me anwhile, line a 1.2-litre pudding basin with cling film. 3. Once the ice cream mix is thick, quickly fold the soaked fruit (and any li quid from it) and frozen cranberries through it and spoon into the lined basin. Freeze overnight or for at least 6 hrs. To serve, leave bombe at room temperatur e for 10 mins and turn out onto a serving plate. 4. To make the cranberry brandy butter sauce, in a heavy-based pan gently hea t muscovado sugar and butter until the sugar dissolves. 5. Splash in brandy, add cranberries and boil gently till the cranberries pop , but still hold their shape and colour the sauce. If you want to, sieve the see ds out of the sauce and add some more cranberries for a really glossy finish. Se rve hot or warm. Chocolate orange bombe Alaska with hot chocolate sauce FOR THE CAKE * * * * * * 2 eggs 2 egg yolks 3 tbsp caster sugar 100g/4oz bar dark chocolate (minimum 70% solids), broken into pieces 100g unsalted butter , cut into cubes 50g plain flour

FOR THE MARMALADE ICE CREAM * * * * * * 1 vanilla pod 200ml whole milk 1 large orange , zest only 100g caster sugar 568ml/19 fl oz pot double cream 6 large egg yolks

* 5 tbsp orange whisky marmalade (good-quality, fine cut) FOR THE CENTRE * 600ml/1pint tub orange sorbet (you will only need approx 400ml), softened slightly FOR THE MERINGUE TOPPING * 4 egg whites * 225g caster sugar FOR THE CHOCOLATE SAUCE * * * * 200g/7oz bar dark chocolate (minimum 70 per cent solids) 1 tbsp golden syrup 25g butter 5 tbsp warm water

1. First make the cake: heat oven to 160C/fan 140C/gas 3. Lightly butter a S wiss roll tin and line the base with non-stick baking parchment. Put the whole e ggs, egg yolks and caster sugar in a bowl and whisk with an electric hand whisk for 8-10 mins until light and fluffy. Meanwhile, melt the chocolate and butter i n a bowl over a pan of almost simmering water, stirring occasionally. 2. When the whisked egg mixture is light and fluffy, gently fold in the flour with a large metal spoon or the whisk blades, taking care not to lose too much volume. Beat a small amount of the egg mixture into the melted chocolate, then g ently fold the chocolate into the remaining egg mixture. Pour into the prepared tin, then tilt the tin from side to side until even and the corners are filled. Bake for 10 mins until firm, then leave to cool completely. 3. Line a 1-litre freezer-proof pudding basin with cling film. Cut a small ci rcle of sponge cake to fit the base then cut triangular pieces to line the sides . Fill any gaps with trimmings and save the remaining sponge for later. Place th e bowl in the freezer to firm up the sponge. 4. Make the ice cream: slice the vanilla pod in half lengthways and remove th e seeds. Put the milk, vanilla seeds and pod, orange zest, caster sugar and crea m into a medium pan and bring to the boil. Meanwhile, whisk the egg yolks togeth er in a large bowl. Pour the hot cream mixture slowly on to the eggs, whisking a ll the time. Return the mix to a clean pan and stir constantly over a gentle hea t for about 5 mins until the mixture has just thickened. Pass through a sieve an d leave to cool for 30 mins. Churn in an ice-cream machine (or make by hand, see 'Try' below). Add the marmalade and continue to churn for another 10 mins until thick. 5. Scoop the ice cream into the cake-lined bowl, leaving a central indent for the sorbet layer. Sit a small bowl in the top of the ice cream to make a smooth indent for the sorbet later to sit in. Freeze for at least 1 hr, until just fir m. 6. Fill the centre of the bombe with orange sorbet, cover the entire base of the bowl with a layer of sponge, cover with cling film and return to the freezer until needed, or at least 8 hrs ahead. This can be done well in advance and tha t's all the really hard work done. 7. To make the hot chocolate sauce, grate the chocolate into a bowl and add t he golden syrup, butter and warm water. Melt over a pan of just simmering water until melted, stirring occasionally. 8. About 20 mins before serving, heat oven to 230C/fan 210C/gas 8. Whisk the egg whites and a pinch of salt in a large clean bowl until stiff but not dry. Wh isk in the sugar, a little at a time, bringing it back to stiff peaks before eac h addition. Turn the bombe out onto an ovenproof serving dish and remove the cli ng film. Spoon the meringue all over the bombe to completely seal it. Using the back of the spoon or a palette knife, pull the meringue into dramatic swirls. Ba

ke for 10-15 mins or until golden. Reheat the chocolate sauce over a pan as befo re or in a microwaveable bowl for 1 min on Low, stirring halfway through. Take t he Chocolate orange bombe Alaska to the table immediately and serve sliced, driz zled with the hot chocolate sauce. Cranberry-crowned pud with white chocolate custard FOR THE TOPPING * 175g fresh or frozen cranberries * 200g jar redcurrant jelly * 50g golden caster sugar FOR THE SPONGE * * * * * * * 175g self-raising flour 1 tsp baking powder 200g golden caster sugar 4 eggs seeds from a vanilla pod 200g butter 1 tsp baking powder

FOR THE CUSTARD * 500ml pot fresh vanilla custard * 100g white chocolate 1. Put 100g cranberries in a saucepan with the redcurrant jelly and sugar. S immer for 5 mins, then leave to cool. Meanwhile, put a pan of water on to simmer and butter a 1.4 litre/21 pint basin. Butter a large sheet of baking paper, sit on a same-size sheet of foil and fold a leat in the middle. Beat all the sponge ingredients together, then stir in the remaining cranberries. Spoon a third of the cranberry and redcurrant mix into the bowl, then spoon the sponge mix on top . 2. Cover with the paper and foil, tie with string and steam, lid on, for 11 h rs. To serve, reheat the cranberry mix and pour over the top of the turned-out p udding. Can be made up to 2 days ahead and re-steamed for 30 mins or microwaved for 5 mins on High. 3 To make the custard, put the chocolate into a microwave-pr oof bowl, add the custard and heat according to pack instructions, stirring ever y 30 secs until the chocolate has melted. Yummy chocolate log FOR THE CAKE * * * * * 3 eggs 85.0g golden caster sugar 85.0g plain flour (less 2 tbsp) 2 tbsp cocoa powder 1 tsp baking powder

FOR THE FILLING & ICING * 50.0g butter * 140.0g dark chocolate , broken into squares * 1 tbsp golden syrup * 284.0ml pot double cream * 200.0g icing sugar , sifted * 2-3 extra-strong mint , crushed (optional) * icing sugar and holly sprigs to decorate - ensure you remove the berries b efore serving 1. Heat oven to 200C/fan 180C/gas 6. Grease and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and sugar together with an electric whi sk for about 8 mins until thick and creamy.

2. Mix the flour, cocoa and baking powder together, then sift onto the egg mi xture. Fold in very carefully, then pour into the tin. Now tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins. 3. Lay a sheet of baking parchment on the work surface. When the cake is read y, tip it onto the parchment, peel off the lining paper, then roll the cake up f rom its longest edge with the paper inside. Leave to cool. 4. To make the icing, melt the butter and chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the syrup and 5 tbsp cream. Be at in the icing sugar until smooth. Whisk the remaining cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushe d mints, if using, then carefully roll up again into a log. 5. Cut a thick diagonal slice from one end of the log. Lift the log on to a p late, then arrange the slice on the side with the diagonal cut against the cake to make a branch. 6. Spread the icing over the log and branch (don't cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly. Zabaglione trifle slice FOR THE ZABAGLIONE CREAM * * * * * 4 egg yolks 100g golden caster sugar 100ml white wine , not too dry 100ml marsala 284ml carton double cream

FOR THE PANETTONE & FRUIT * 200g panettone * 3-4 tbsp marsala * 425g can pitted black cherries , well drained TO SERVE * cocoa powder , for sifting * holly , to decorate 1. For the zabaglione cream, put the egg yolks and sugar into a large bowl. Whisk with an electric hand beater for 2 mins until lighter in colour and fallin g in thick ribbons. Continue to beat while gradually pouring in the wine, then t he marsala. Pour this into a medium, preferably non-stick saucepan. Stir over a lowish heat until it thickens. It takes 5-7 mins, by which time it should thickl y coat the back of the spoon and be light and frothy. Pour into a bowl and chill for 45 mins, or better still, overnight. 2. Meanwhile, slice the panettone and lay it in overlapping slices on the bot tom (not up the sides) of a 20cm loose-bottomed, round cake tin (5.5cm deep), pr essing the slices down so they completely line the base (you are creating a pane ttone layer). Drizzle over the 3-4 tbsp of marsala, so each slice gets a little bit, and let it soak in. Tip the drained cherries onto kitchen paper and pat dry (if they are too wet the panettone will go soggy when it thaws), then halve eac h one to make it easier to cut later. 3. Whip the cream into soft peaks and fold it into the cold marsala mixture. If it all seems a bit lumpy, give it a quick beat with a wire whisk. Pour the za baglione cream over the cherries and give it a few swirls so it is slightly undu lating on top. 4. Open-freeze until firm, then cover with cling film and foil, and freeze fo r up to 1 month. 5. When ready to use, unwrap and thaw in the fridge for about 2-21 hrs (it sh ould be quite moussey), then serve, generously dusted with sifted cocoa powder a nd topped with holly. Serve cut in wedges. Festive date & pecan pudding

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250g block dried, stoned dates , chopped 125g butter , at room temperature 85g light muscovado sugar 140g self-raising flour 1 tsp bicarbonate of soda 1 tsp ground mixed spice 2 large eggs 50g raisins 50g chopped candied peel 85g pecans , chopped 2 pieces stem ginger , cut into thin shreds

FOR THE BRANDY SYRUP * 85g light muscovado sugar * 150ml brandy TO SERVE * 25g toasted pecans , chopped * 1 holly sprig * icing sugar , for dusting 1. Heat oven to 180C/fan 160C/gas 4. Pour 300ml boiling water over the chopp ed dates and set aside. Butter a 1.4-litre pudding basin and put a disc of bakin g parchment in the base. Put the butter, sugar, flour, bicarbonate of soda, mixe d spice and eggs into a large bowl, then beat with an electric hand whisk until really well blended. Add the cooled date mixture, then beat again to make a slop py batter. 2. Stir in the fruits, nuts and ginger, then pour into the pudding basin and place on a baking tray. Bake in the oven for 1 hr, cover the top lightly with fo il, then return to the oven for 25 mins more until a skewer inserted into the pu dding comes out clean. 3. Meanwhile, make the brandy syrup. Put the sugar and 50ml water in a pan an d stir over the heat until syrupy. Stir in the brandy and remove from the heat. When the pudding is ready, remove from the oven and push a skewer into it in sev eral places. Pour over the brandy syrup so it soaks into the pudding, then cover until ready to serve. 4. Turn out onto a plate, scatter with the pecans and top with the holly spri g, dusted with icing sugar. Serve with good-quality vanilla ice cream. Pine nut & honey tart * 100g raisins * 140g/5oz mixed glac fruit , chopped * 3 tbsp rum or orange juice * 300g/11oz sweet dessert pastry * 50g plain flour , plus extra for dusting * 175g softened butter * 175g golden caster sugar * 175g ground almonds * 5 eggs , beaten * 85g pine nuts * 2 tbsp clear honey , plus extra for drizzling 1. Put the raisins and glac fruit in a bowl with the rum or juice, then soak for 1 hr. 2. Roll out the pastry on a surface lightly dusted with flour, then use it to line a deep 23cm loose-bottomed tart tin. Leave the pastry overhanging the edge s, prick the base, then chill for 1 hr. 3. Heat oven to 200C/180C fan/gas 6. Fill the pastry case with baking paper a nd baking beans, then blind-bake for 8 mins. Remove paper and beans, then bake f or about 5 mins more. Allow to cool a little. 4. Beat the butter, sugar, almonds, flour and eggs. Stir in the fruit, then p

our into the case. Scatter over the pine nuts, press lightly into the surface, t hen drizzle with honey. 5. Return the tart to the oven, turn down heat to 180C/160C fan/gas 4 and bak e for 40-50 mins until firm to the touch. If the top browns too quickly, cover w ith foil. Cool in the tin. Will keep in a cool place for 2 days and will freeze for 3 months. Thaw at room temperature for 5 hrs. Drizzle with honey to serve. Raspberry & coconut trifle cake FOR THE CAKE * * d dry * * * * * * ling) 200g butter , softened, plus extra for greasing 50g unsweetened desiccated coconut , soaked in water for 1 hr then squeeze 200g golden caster sugar 200g self-raising flour 1 tsp baking powder 4 eggs 1 tbsp milk 2 tbsp from a 200 ml/7 fl oz pack coconut cream (keep the rest for the fil

FOR THE LAYERS AND TOPPING * 1 tbsp cornflour * 4 tbsp icing sugar * 600ml good-quality ready-made custard from the chiller * 4 tbsp Malibu (or you could use white rum) * zest and juice 1 lime * 300g pack frozen raspberries , defrosted, or use fresh * 370g jar raspberries jam * 142ml pot double cream * fresh coconut , shredded, for decoration (optional) 1. Heat oven to 180C/fan 160C/gas 4. Butter and line a deep 20cm loose-botto m cake tin. Beat all the cake ingredients together until smooth, pour into the t in, then smooth the top. Bake for 40-45 mins until golden and risen. Cool comple tely on a rack; once cold, put into the fridge. Meanwhile, prepare the custard whisk the cornflour and 1 tbsp icing sugar into the remaining coconut cream unt il smooth. Bring the custard to the boil, then whisk in the coconut mix. Keep wh isking until it's boiling and fairly thick. Tip into a bowl, cover with cling fi lm straight away, then cool. 2. Mix the Malibu, lime zest and juice and 2 tbsp icing sugar. Trim off the t op of the cake if it's domed, then cut into three horizontally using a bread kni fe or serrated knife. 3. Line the cleaned cake tin with plenty of cling film (a little oil helps it to stick), then put a circle of cake back in the bottom. Sprinkle with some of the Malibu mix. Crush 100g of the raspberries and mix well into the jam, then fo ld in 100g whole raspberries. Spoon onto the sponge in the tin but don't go righ t to the edges. 4. Top with the second piece of cake, sprinkle with more of the Malibu mix, t hen spoon the custard over and spread it out. Top with the final layer of cake, sprinkle with remaining Malibu, then chill for at least 4 hrs, covered with clin g film, to let the layers firm up and the flavours mingle. 5. Once set, remove the cake from the tin, then slide it onto a serving plate . Softly whip the cream with the final 1 tbsp icing sugar, then spread over top of the cake. Scatter with the remaining whole raspberries and decorate with fres h shredded coconut, if you like. Turkey crown with lemon & sage butter * 1 turkey breast crown , about 2kg * 2 tbsp butter , softened

* a few leaves sage , finely chopped * 1 lemon , zested and then thickly slice the lemon * 200ml white wine * 8 small red onions , peeled and roots trimmed * 8 sprigs thyme * 200ml chicken stock * watercress to serve, optional 1. Heat the oven to 200C/fan 180C/gas 6. Loosen the skin on the turkey crown by carefully sliding your fingers between the skin and breast at the neck end. With a bit of wiggling, it should loosen quite well. Mix the butter with the sag e and lemon zest and push this under the skin, smoothing it around as much as po ssible. Lay the lemon slices in a roasting tin and sit the turkey on top. Pour i n the white wine. Score a waist around each onion, cutting through the first cou ple of layers and pushing a thyme sprig into the centre of each. Sit them around the turkey. Roast for 1 hour and 20 minutes or until the crown is cooked throug h. Pierce the thickest part of the meat through to the bone with a skewer to che ck that the juices are clear. 2. Lift the turkey and onions out onto a carving plate or board and cover wit h foil and a tea towel and rest for 30 minutes. Throw away the lemon slices. 3. Just before serving, put the roasting tin over a low heat and add the stoc k, bubble everything together, scraping the bottom of the pan and adding any jui ces that have come out of the turkey. Strain (although not if you like the bits) into a warm jug. Decorate the turkey with watercress, if using, and serve with the gravy. Cracked roast potatoes Ingredients * 2kg potatoes , King Edward or Maris Piper, peeled and cut into pieces * 4-6 tbsp goose fat or olive oil 1. Cook the potatoes in boiling water for 6 minutes. Drain. Once the turkey is out of the oven, turn the heat up to 200C/ fan 180C/gas 6. Heat the fat or oi l in a large shallow roasting tin and tip the potatoes in, rolling them around a bit (make sure there is a decent amount of space between them). Roast for 20 mi nutes then turn them over and press down gently on each with a wooden spoon unti l it cracks slightly. 2. Roast for a further 30-40 minutes until crisp and golden. Sprinkle with sa lt before serving. Ruby fruit jelly trifle Ingredients * 750g frozen summer fruits (raspberries, blackberries, red and blackcurrant s) * 250g caster sugar * 9 sheets leaf gelatine * 75g custard powder * 1,2l milk * 11-2 Madeira cakes , cubed * 4 tbsp sherry or cassis * 300-450ml double cream * 1 tsp vanilla extract * 2 tbsp icing sugar * 2 crushed amaretti biscuits , to serve 1. Put the fruit in a pan with 200g sugar and 1 litre water and bring to a g entle simmer. Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins. 2. Meanwhile, soak the gelatine in cold water to soften it. If you have a han d blender, blitz the cooked fruit or mash with a potato masher, then strain thro ugh a sieve into a large bowl and push through the pulp so just the skins and se eds are left. Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.

3. Make the custard according to pack instructions with the custard powder, m ilk and 50g sugar to create a really thick custard. Cover the surface with bakin g paper while it cools a little. 4. Pile the cake into a trifle bowl, spoon over the reserved juice and berrie s, then the Sherry. Pour over a thick layer of custard, pushing it against the s ide of the dish to seal in the cake below. Leave to cool and set with a skin - t his makes a barrier for the jelly. 5. When the custard is cold and set, and the jelly is on the point of setting , spoon the jelly over the custard and chill until ready to complete. 6. Whip the cream with the vanilla and icing sugar until just holding its sha pe, then spoon round the bowl over the set jelly. Scatter with the crushed biscu its and chill until ready to serve. Christmas cream liqueur * 300g dulce de leche (we used Merchant Gourmet) * 1 tbsp instant coffee dissolved in 1 tbsp boiling water * 1 tsp vanilla extract * 300ml brandy * 284ml/91fl oz and 142ml/5fl oz pot single cream 1. Spoon the dulce de leche into a bowl, then beat in the coffee, vanilla an d brandy until smooth. Stir in both pots of cream until well mixed. 2. Pour into 1 large or several smaller sterilised bottles. This will keep in the fridge for 2 weeks. Drink in liqueur glasses or serve over ice. Tia Maria cheesecake FOR THE BISCUIT CRUST * 85g hot melted butter , plus extra butter for greasing * 14 plain chocolate digestive biscuits , finely crushed FOR THE CHEESECAKE * * * * * * * 3 x 300g packs full-fat Philadelphia cheese 200g golden caster sugar 4 tbsp plain flour 2 tsp vanilla extract 2 tbsp Tia Maria 3 large eggs 285ml carton soured cream

FOR THE TOPPING * 142ml carton soured cream * 2 tbsp Tia Maria * cocoa , for dusting * 8 Ferrero Rocher chocolates, unwrapped 1. Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Blend butter and biscuit crumbs. Press onto the base of t he tin, bake for 10 mins, then cool. 2. Increase the oven temperature to 240C/fan 200C/gas 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, 2 t bsp Tia Maria, eggs and 285ml soured cream. 3. Grease sides of the cake tin with butter. Pour in the mixture and smooth. Bake for 10 mins, then turn oven down to 110C/fan 90C/ gas 1 for 25 mins. Turn o ff the oven, then open the door and leave to cool inside the oven for 2 hrs. Don 't worry if it cracks a little. 4. Mix 142ml soured cream and Tia Maria, then smooth on top of the cheesecake . Chill.