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Vanilla Gingerbread Cheesecake Pots

by | Dec 31, 2025

Ingredients:

150g ginger biscuits, crushed
60g unsalted butter, melted
250g cream cheese
150 ml double cream
60g icing sugar
2 tsp vanilla extract
Gingerbread biscuits, to decorate
Ground cinnamon, for dusting

 

Method:

  • Combine crushed biscuits with melted butter and press into serving glasses.
  • Beat the cream cheese, icing sugar and vanilla until smooth.
  • Whip the double cream separately, then fold gently into the cheesecake mixture.
  • Spoon over the biscuit base and smooth the tops.
  • Chill until set, allowing the flavours to settle.
  • Finish with gingerbread biscuits and a light dusting of cinnamon.

Chocolate–Vanilla Mini Celebration Cakes

by | Dec 31, 2025

Ingredients:

120g dark chocolate
100g unsalted butter
80g caster sugar
2 eggs
60g plain flour
1 tbsp cocoa powder
150 ml double cream
1 tsp vanilla extract
Mixed berries, to decorate
Icing sugar, for dusting

 

Method:

  • Melt the chocolate and butter together until smooth and glossy.
  • Whisk the eggs and sugar until light, then fold into the chocolate mixture.
  • Sift in the flour and cocoa powder, folding gently to retain softness.
  • Spoon into small tins and bake at 180°C (fan 160°C) until just set.
  • Whip the double cream with vanilla until soft peaks form.
  • Layer the cakes with vanilla cream and finish with berries.
  • Dust lightly with icing sugar before serving.

Vanilla & Blueberry Swirl Danish

by | Dec 31, 2025

Ingredients:

1 sheet ready-rolled puff pastry
150 ml whole milk
2 egg yolks
40g caster sugar
1 tbsp cornflour
1 1/2 tsp vanilla extract
120g blueberries (fresh or frozen)
1 tbsp lemon juice
1 tbsp sugar
1 egg, beaten (for glazing)

 

Method:

  • Warm the milk gently and stir in the vanilla, allowing the aroma to bloom.
  • Whisk egg yolks, caster sugar and cornflour until smooth and pale.
  • Slowly pour the warm milk into the egg mixture, stirring continuously.
  • Return to the heat and cook gently until thickened into a smooth custard.
  • Simmer the blueberries with lemon juice and sugar until soft and glossy.
  • Spread the custard over the pastry, ripple through the blueberries, and roll gently.
  • Slice, brush with egg wash, and bake at 190°C (fan 170°C) until golden and flaky.

Baked Apples with Feta, Honey & Cranberries

by | Dec 24, 2025

Ingredients:

4 medium eating apples
40g dried cranberries
30g walnuts, finely chopped
1 tsp ground cinnamon
1 tbsp soft brown sugar
40g feta cheese, crumbled
3 tbsp honey
1 tbsp butter
Fresh mint, finely chopped (optional)

 

Method:

  • Preheat the oven to 180°C (160°C fan / Gas Mark 4) and lightly grease a baking dish.
  • Cut the tops off the apples and carefully remove the cores, keeping the bases intact.
  • Place the apples upright in the baking dish.
  • Mix the cranberries, walnuts, cinnamon and brown sugar in a bowl.
  • Spoon the mixture into each apple and dot with a little butter.
  • Bake for 25–30 minutes, until the apples are tender but still holding their shape.
  • Remove from the oven, crumble over the feta and drizzle with honey.
  • Return to the oven for 5 minutes, then garnish with mint and serve warm.

No-Bake Pumpkin Energy Bites

by | Dec 24, 2025

Ingredients:

120g rolled oats
80g smooth peanut butter or almond butter
60g pumpkin purée
50g honey or maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
Pinch of salt
40g white chocolate, melted (optional, for drizzle)

 

Method:

  • Add the oats, cinnamon, ginger, nutmeg and salt to a mixing bowl and stir to combine.
  • Add the peanut butter, pumpkin purée, honey (or maple syrup) and vanilla extract.
  • Mix thoroughly until a thick, sticky mixture forms.
  • Chill the mixture in the fridge for 20–30 minutes.
  • Roll into bite-sized balls and place on a lined tray.
  • Drizzle with melted white chocolate if using.
  • Chill for a further 15 minutes before serving or storing.

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