Add A Dash Of Sweetness To Your Holiday Soiree With These Christmas Desserts
Presenting cakes, cookies, crumbles and much more.
The best thing about Christmas is the desserts. It’s a fact! Yes, the presents are nice and the movies are even better, but nothing beats the joy that Christmas desserts bring.
Whether you wish to screw the guilt and indulge in a dessert laden with sweeteners or wish to opt for healthy alternatives made with wholesome ingredients, there’s a Christmas dessert recipe for everyone.
Christmas Dessert Recipes
If you wish to add a sweet treat to your Christmas dinner spread, here are some recipes curated by the best bakers and confectioners in the country.
Sticky Toffee Pudding With Burnt Orange Sauce, Ritesh Raje, Executive Sous Chef, DoubleTree by Hilton, Goa
Chef Ritesh Raje says this dessert presents the perfect balance of flavours.“The presence of prunes, ground spices and cream add texture and richness to the recipe and bring out a balance of flavours without making it too sweet.”
Ingredients
(For the pudding):
250 g pitted prunes
5 g baking soda
125 g unsalted butter
30 g brown sugar
5 ml vanilla essence
2 whole eggs
185 g refined flour
15 g baking powder
5 g cinnamon powder
3 g ground cardamom
15 g mixed peel
10 ml whipped cream
(For the burnt orange sauce):
250 ml orange juice
330 g caster sugar
10 ml vanilla extract
50 g unsalted butter
125 ml fresh cream
Method
(To make the mixture)
Preheat to 180°C.
Grease six 1-cup-capacity dariole moulds.
Place prunes, bicarbonate of soda, and add 1 cup (250 ml) boiling water in a bowl and let it sit for 10 minutes to soften.
Blend the mixture until smooth using a stick blender and set aside.
(To make the burnt orange sauce)
In a large frying pan, combine ¾ cup (185 ml) of orange juice, caster sugar, and vanilla extract over medium heat.
Stir until the sugar dissolves, then simmer without stirring for 16–18 minutes, or until the mixture is dark and reduced.
Remove from heat, whisk in butter, fresh cream, and the remaining ¼ cup (60 ml) orange juice until combined.
Set aside.
(To make the pudding batter)
Beat the cream, butter, sugar, and vanilla essence for 2–3 minutes until the mixture is pale and fluffy.
Add eggs, one at a time, and beat the mixture again after addition.
Add flour, baking powder, cinnamon, cardamom, mixed peel, and the prune mixture and mix well.
Now, divide the batter among the prepared moulds and place them on a baking tray.
Bake for 25 minutes, or until a skewer inserted into the centre comes out clean.
Spoon 1 tablespoon of burnt orange sauce over each hot pudding.
Cool for 5 minutes, then turn the puddings out onto serving plates.
Drizzle the remaining burnt orange sauce and serve with double cream.
Merry Berry Crumble, By Sunil Singh, Bakery Chef, Bluebop Cafe, Mumbai
“This dessert is a perfect pick for a chilly winter evening or any special occasion,” says Chef Sunil Singh. Why? Because, the warm, fruity aroma and flavours evoke feelings of comfort and cosiness and the presence of juicy berries creates a sweet-tart flavour profile that's hard to resist.
Ingredients:
(For the filling):
2 whole cups mixed berries (strawberries, blueberries, raspberries, blackberries)
1/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon sa lt
(For the crumble topping):
1.5 cups all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup cold unsalted butter, cut into small pieces
1 teaspoon cinnamon
1/4 teaspoon nutmeg
(For the vanilla sauce):
1 cup heavy cream
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
Method
Preheat your oven to 375°F (190°C).
In a large bowl, mix together the berries, granulated sugar, cornstarch, lemon juice, and salt.
Let it sit for about 15 minutes until the berries start to release their juice.
Take another bowl and whisk together the flour, oats, brown sugar, cinnamon, and nutmeg.
Add the cold butter and use your fingers or a pastry blender to work it into the dry ingredients until the mixture resembles coarse crumbs.
Transfer the berry filling to a 9x9-inch baking dish.
Top with the crumble mixture, spreading it evenly.
Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbly and tender.
In a small saucepan, combine the heavy cream, granulated sugar, and salt.
Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot.
Make sure not to boil the mixture during the process.
Remove from heat and stir in the vanilla extract.
Serve and enjoy.
Gingerbread Cookies by Shreya Agarwal, Executive Pastry Chef, Bastian, Mumbai
Kids, adults and people of all ages are sure to fall in love with these gingerbread cookies crafted by pastry chef Shreya Agarwal. The spiciness of ginger combined with molasses, cinnamon and nutmeg powder gives these cookies a warm and sweet taste.
Ingredients:
160 gm butter unsalted
160 gm brown sugar
1 Whole Egg
20 gM Honey
20 gm Molasses
270 gm Flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
1 tsp ginger powder
1 tbsp fresh fine grated ginger
Method:
1. In a stand mixer, beat the butter, brown sugar, honey, molasses, and fresh ginger till they attain a creamy consistency.
2. Add egg and mix for 1 minute
3. In another bowl, weigh out all your dry ingredients
4. Gradually add the dry ingredients to the wet and mix well.
5. Chill the dough for 30 minutes.
6. Roll out the dough on a flat surface, and cut out your desired shapes.
7. Bake at 160 degrees for 10 minutes.
8. Garnish with some sprinkles.
Carrot Cake by Chef Bunty Mahajan, Founder, Deliciae, Mumbai
Made with the best seasonal red carrots, this light, moist and wonderful Christmas cake by Chef Bunty Mahajan is a must-try for all those who enjoy baking. What’s more, It’s made with gluten-free flour and hence is a great choice for people with celiac disease.
Ingredients:
● 75g raw sugar
● 2 eggs
● 60 g oil
● 1/2 tsp vanilla extract
● 1/2 tsp baking powder
● 1/2 tsp baking soda
● 1/2 tsp cinnamon powder
● 1/5 tsp salt
● 55 g gluten-free flour
● 1 carrot, grated
● 20 g walnuts
Method
Cream the sugar and eggs together until smooth and light, then add the oil and vanilla extract, then beat until well combined.
Take a separate bowl and mix the gluten-free baking powder, baking soda, cinnamon powder, salt, and gluten-free flour.
Gradually add the dry ingredients to the wet ingredients but be careful not to overmix the mixture.
Stir in the grated carrot and sprinkle the walnuts evenly on top of the batter.
Preheat your oven to 180°C (350°F).
Pour the batter into a loaf pan lined with parchment paper.
Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
Allow the cake to cool in the pan for about 10 minutes before removing it.
Cool completely on a wire rack before slicing and serving.
Millet Brownie by Chef Sachin Rathore, JW Mariott, New Delhi, Aerocity
Another great pick for all fitness enthusiasts is the millet brownie created by Chef Sachin Rathore. Made with natural ingredients like millet flour, and unsweetened chocolate, this dessert gives you the sugar rush without the calories.
Ingredients
350 gm butter
250 ml water
650gms unsweetened chocolate
375 gms sugar
4 eggs
135 gm millet flour
4gm salt
50 gm cocoa powder
Method
Melt butter combine the water and then slowly add the chocolate
Aerate the egg and sugar in another bowl
Mix the chocolate well and then add the eggs to the mixture.
Lastly, add the dry ingredients and mix well again.
Bake it at 180 degrees Celsius for 40 minutes.
Serve with a dollop of ice cream