Ingredients:

1 large butternut squash (peeled, seeded and cubed)
1 medium onion (chopped)
3 cups vegetable stock
1 Tahiti vanilla pod (split and seeds scraped)
1/2 cup coconut milk
1 tbsp olive oil
1/2 tsp ground cinnamon
Salt and pepper (to taste)
Optional garnish: toasted pumpkin seeds, fresh thyme

Method:

Roast Squash:

• Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.

Cook Soup Base:

• In a large pot, sauté onion in olive oil until translucent. Add roasted squash, vegetable stock, cinnamon, vanilla seeds and the split pod. Simmer for 10 minutes.

Blend:

• Remove the vanilla pod and use an immersion blender (or regular blender) to purée the soup until smooth.

Finish with Coconut Milk:

• Stir in coconut milk for creaminess. Adjust seasoning.

Serve:

• Ladle into bowls and garnish with toasted pumpkin seeds or thyme.

Ingredients:

50ml dark rum
1 tbsp honey
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tbsp fresh lemon juice
1/2 tsp Tahitian vanilla pod seeds
250ml hot water
Lemon slice (for garnish)
Cinnamon stick (for garnish)

Method:

Prepare the Spices:

• In a mug, add the honey, ground cinnamon, and ground ginger. Stir to combine.

Add the Rum and Vanilla:

• Pour in the dark rum and fresh lemon juice, followed by the seeds from the vanilla pod.

Heat the Water:

• In a kettle, bring the water to a boil. Once it’s hot, pour the water into the mug over the spiced mixture and stir until the honey dissolves.

Garnish and Serve:

• Garnish with a slice of lemon and a cinnamon stick for extra flavour and a festive touch.

Enjoy:

• Sip this comforting, spiced rum toddy and enjoy the rich warmth of Tahitian vanilla along with the soothing spices.

Ingredients:

500ml double cream
250ml whole milk
100g sugar
1 Tahitian vanilla pod
2 1/2 tsp powdered gelatine
3 tbsp cold water

Method:

Prepare the Gelatine:

• In a small bowl, sprinkle the powdered gelatine over the cold water and let it bloom for about 5 minutes.

Infuse the Cream:

• Split the Tahitian vanilla pod lengthwise, scrape out the seeds and add both the seeds and the pod to a saucepan with the double cream and whole milk. Heat gently over medium heat, stirring occasionally, until it almost boils. Remove from heat and let it infuse for 10 minutes, then strain out the vanilla pod.

Disolve the Gelatine:

• While the cream is infusing, gently heat the gelatine mixture in the microwave for 10-15 seconds until dissolved. Add this to the cream mixture.

Sweeten the Mixture:

• Stir in the sugar and continue to stir until dissolved.

Set the Panna Cotta:

• Pour the mixture into serving glasses or moulds and refrigerate for at least 4 hours, or overnight, until set.

Serve:

• Once set, you can serve the panna cotta as is or top with fresh berries, a drizzle of honey, or a sprinkle of crushed pistachios.

Ingredients:

2 ripe pears, peeled, cored, and sliced
100g unsalted butter, softened
100g caster sugar
2 large eggs
100g self-raising flour
50g ground almonds
1 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla extract
2 tbsp milk

For the topping:

2 tbsp honey or golden syrup
50g flaked almonds

Method:

Prepare the Pudding Basin:

• Grease a 1-litre pudding basin and drizzle the honey or syrup in the base. Sprinkle over the flaked almonds and arrange the pear slices on top.

Make the Batter:

• Cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then fold in the flour, ground almonds, cinnamon, nutmeg, and vanilla extract. Add the milk to loosen the batter if needed.

Assemble:

• Spoon the batter over the pears in the pudding basin, spreading it evenly.

Steam:

• Cover the basin with a layer of baking paper and foil, tying it securely with string. Place the basin in a large saucepan and pour in enough boiling water to come halfway up the sides. Cover and steam for 2.5 hours, topping up the water as necessary.

Serve:

• Turn the pudding out onto a serving plate to reveal the caramelised pears and almonds on top. Serve warm with custard or whipped cream.

Ingredients:

For the mixture:

250g raisins
250g currants
150g sultanas
100g mixed peel
1 apple, grated
Zest and juice of 1 orange
Zest and juice of 1 lemon
100ml brandy or rum
2 vanilla pods (seeds scraped) or 1 tsp vanilla powder

For the Pudding Batter:

125g plain flour
1 tsp mixed spice
1/2 tsp cinnamon
125g suet (vegetarian or traditional)
125g soft dark brown sugar
50g chopped almonds
3 large eggs
150ml stout or dark beer

Method:

Soak the Fruit:

• The day before, combine the raisins, currants, sultanas, mixed peel, grated apple, orange and lemon zest, and juice in a large bowl.
• Stir in the brandy/rum and the vanilla seeds or powder. Cover and leave to soak overnight.

Mix the Batter:

• In a separate bowl, sift together the flour, mixed spice, and cinnamon.
• Stir in the suet, sugar, and almonds.

Combine Everything:

• Add the soaked fruit mixture to the dry ingredients. Mix well.
• Beat the eggs with the stout and pour into the mixture. Stir until fully combined.

Stir-up Sunday Tradition:

• Gather your family and let everyone take turns stirring the pudding for good luck! Make a wish as you stir.

Prepare for Steaming:

• Grease a 1.5-litre pudding basin. Spoon the mixture into the basin, pressing it down firmly.
• Cover with a double layer of greaseproof paper and foil, tying securely with string.

Steam the Pudding:

• Place the basin in a large saucepan with enough water to reach halfway up the sides. Cover and steam for 6 hours. Top up the water as needed.

Store:

• Allow the pudding to cool, then replace the coverings with fresh greaseproof paper and foil. Store in a cool, dark place until Christmas Day.

On Christmas Day:

• Steam the pudding again for 2 hours before serving.

Serve:

• Turn the pudding out onto a plate, drizzle with warm brandy, and flambé for a festive touch. Serve with brandy butter, custard, or cream.