christmas cooking

Lighter than a traditional mince pie, these sweet pecan pastries are a delicious twist on this Christmas favourite

Mincemeat & pecan palmiers

mincemeat

pecan nuts, chopped

cinnamon

maple syrup

plain flour

puff pastry butter

icing sugar

Mix the mincemeat, nuts, cinnamon and maple syrup together; set aside. Lightly flour a work surface, then roll pastry out to a rectangle measuring 40 x 30cm. Trim the edges with a sharp knife.

Carefully position the pastry with one of the long edges facing you. Spread two-thirds of the mincemeat mix over the pastry, then fold the two shorter edges over to meet in the middle. Spread the rest of the mincemeat over the folded pastry and bring the outside ends over again to join in the centre. Turn the pastry over, lift onto a non-stick baking sheet, then gently squeeze down the length to make an even-shaped log, with tight folds. Chill in the freezer for 10 mins. Heat oven to 220C/fan 200C/gas 7.

Remove the baking sheet from the freezer. Cut the pastry into 1cm slices and arrange on baking sheets, spaced apart. Cook on the top shelf for 15 mins until risen and golden brown. Cool on a wire rack and serve dusted with icing sugar.

This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit

Festive fruit & nut cake

butter

light muscovado sugar

eggs

ground almond

ginger

luxury mixed fruit

tbsp dark rum

white marzipan

almonds

Brazil nuts and flaked almonds

whole glacé cherries

golden syrup

metre of wide ribbon

Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.

Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.

While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.

Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don’t get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake – if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)

To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.

This dessert is fluffy, sweet, and covered in fresh strawberries and cherry pie filling. On a bed of meringue, and topped with a sweetened whipped cream, marshmallow, and cream cheese mixture.

Cherry Berry on a Cloud

tsp cream of tartar

tsp salt

sugar

cream

heavy whipping cream

mini marshmallows

cherry pie filling, 21 oz

strawberries

vanilla,

Preheat oven to 275 degrees. Whip egg whites,...

Preheat oven to 275 degrees. Whip egg whites, cream or tartar, and salt until foamy. Start adding sugar, 1 TBSP at a time, to the mixture until all 1 3/4 cups are incorporated and the whites for stiff, glossy peaks.

Spread into a greased 9x13 pan and bake...

Spread into a greased 9x13 pan and bake for one hour. Shut off oven, DO NOT PEEK, and leave in oven for 12 hours.

Remove from oven after 12 hours and prepare...

Remove from oven after 12 hours and prepare filling by mixing cream cheese, sugar, and vanilla until well combined. Fold in whipped cream and marshmallows. Spread over meringue.

Chill for 12 hours and make topping by...

Chill for 12 hours and make topping by combining cherry pie filling with lemon juice and 1 pint of sliced fresh strawberries. Add a dash of vanilla if desired. Spoon filling over individual portions of dessert and ENJOY!

Top 3 christmas cooking recipes from across the web

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Mincemeat & pecan palmiers

Festive fruit & nut cake

Cherry Berry on a Cloud

Top 3 christmas cooking recipes from across the web

The most viewed christmas cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mincemeat & pecan palmiers

Festive fruit & nut cake

Cherry Berry on a Cloud

The most viewed christmas cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine