11 Old-Fashioned Christmas Desserts That Warm the Heart

As the festive season draws near, I find myself fondly recalling the old-fashioned Christmas desserts that have been cherished for generations. These sweet treats, like gingerbread men and figgy pudding, fill our homes with the comforting aromas of the holidays. Each dessert is a piece of tradition, wrapped in love and history. Curious about the delightful desserts that make our holiday celebrations so special? Let’s explore these heartwarming treasures together.

Gingerbread Men

Gingerbread Men are a quintessential part of an old-fashioned Christmas celebration. These delightful cookies, with their rich aroma of spices and molasses, evoke the warmth and joy of the holiday season. Not only do they taste delicious, but they also serve as a fun family activity as you can decorate each gingerbread man with colorful icing and candies, making them as unique as the family members who create them.

Baking Gingerbread Men is a tradition that brings everyone together, adding an extra layer of festive spirit to your Christmas preparations.

The origins of gingerbread date back centuries, and the iconic shape of the gingerbread man is said to have been popularized by Queen Elizabeth I, who’d the cookies made in the likeness of visiting dignitaries. Today, Gingerbread Men remain a staple in holiday baking, cherished for their spicy-sweet flavor and charming appearance. With this recipe, you’ll be able to make around 4-6 servings, perfect for a small gathering or as a treat to share with friends and family.

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon finely ground black pepper
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup packed dark-brown sugar
• 1 large egg
• 1/2 cup unsulfured molasses
• 2 teaspoons pure vanilla extract
• Decorating icing and candies (optional)

Cooking Instructions

1. Prepare the Dough: In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, salt, and pepper. In a separate large mixing bowl, beat together the butter and brown sugar on medium speed until light and fluffy. Add the egg, molasses, and vanilla extract, beating until the mixture is smooth.
2. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be slightly sticky but hold together well. Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
3. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
4. Roll Out the Dough: On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use a gingerbread man cookie cutter to cut out shapes, and transfer them to the prepared baking sheets, spacing them about 1 inch apart.
5. Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are firm but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
6. Decorate: Once cooled, decorate your gingerbread men with icing and candies as desired. Allow the decorations to set before serving.

Extra Tips

For the best results, verify that all your ingredients are at room temperature before starting the recipe, especially the butter and egg. This helps in achieving a smooth and even dough.

When rolling out the dough, try to work quickly to prevent it from becoming too warm, which can make it difficult to cut and transfer. Additionally, you can prepare the dough up to 2 days in advance, keeping it wrapped in the refrigerator until you’re ready to bake.

Enjoy crafting these delightful Gingerbread Men, and let your creativity shine through with the decorations!

Figgy Pudding

Figgy pudding, a classic holiday dessert steeped in tradition, evokes the warmth and nostalgia of Christmases past. Its roots can be traced back to medieval England, where it was originally crafted as a savory dish and has since evolved into the sweet, spiced delight we recognize today. Rich with fruits and spices, this steamed pudding is perfect for those cozy winter evenings gathered around a festive dinner table. The aroma of spices mingling with dried fruits will fill your home with the essence of the holiday spirit.

This recipe for figgy pudding serves 4-6 people and combines figs, a medley of dried fruits, warming spices, and a hint of brandy or rum for an added depth of flavor. The process of creating figgy pudding involves steaming, which guarantees a moist, dense texture that’s both satisfying and indulgent. Whether you’re familiar with this traditional dessert or trying it for the first time, the following recipe will guide you through creating a memorable holiday treat.

Ingredients:

• 1 cup dried figs, chopped
• 1 cup mixed dried fruits (such as raisins, currants, and sultanas)
• 1/2 cup dark brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup breadcrumbs
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/4 cup brandy or rum
• Zest of 1 lemon
• Zest of 1 orange

Cooking Instructions:

1. Prepare the Fruit Mixture: In a large bowl, combine the chopped figs, mixed dried fruits, and brandy or rum. Stir well to coat the fruits, cover the bowl with plastic wrap, and let it sit overnight or for at least 6 hours. This allows the fruits to soak up the liquid and soften.
2. Make the Batter: In a separate bowl, cream together the softened butter and dark brown sugar until light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
3. Combine Dry Ingredients: In another bowl, sift together the breadcrumbs, flour, baking powder, cinnamon, nutmeg, allspice, and salt. This guarantees an even distribution of the leavening agents and spices.
4. Mix Everything Together: Gradually fold the dry ingredients into the butter-sugar-egg mixture. Add the soaked fruits along with any remaining liquid, the lemon zest, and orange zest. Mix until all ingredients are well combined and the batter is thick and sticky.
5. Prepare for Steaming: Grease a 1.5-liter pudding basin or a heatproof bowl. Pour the batter into the prepared basin, pressing it down gently to eliminate any air pockets. Cover the top with a layer of parchment paper and then a layer of aluminum foil, securing them tightly with kitchen twine.
6. Steam the Pudding: Place the pudding basin in a large pot with a trivet or heatproof plate at the bottom to prevent direct contact with the heat. Pour in enough boiling water to come halfway up the sides of the basin. Cover the pot with a lid and steam the pudding over low heat for about 2 to 2.5 hours, checking periodically to confirm the water level remains adequate.
7. Serve: Once cooked, carefully remove the basin from the pot and let it cool slightly. Invert the pudding onto a serving plate and slice to serve warm. Optionally, you can drizzle some additional brandy or rum over the top before serving for extra flavor.

Extra Tips:

When making figgy pudding, verify all ingredients are at room temperature to facilitate easy mixing. Be patient during the steaming process, as maintaining a gentle simmer is key to achieving the perfect texture. If the water level drops, always replenish with boiling water to avoid interrupting the steaming process.

Finally, if you prefer a non-alcoholic version, you can substitute the brandy or rum with orange juice or apple cider for a delicious alternative that still complements the flavors beautifully.

Fruitcake

Fruitcake is a traditional dessert that embodies the spirit of Christmas with its rich flavors and festive ingredients. This classic treat is often filled with a variety of dried fruits and nuts, creating a dense cake that’s perfect for holiday celebrations. Although it has a reputation for being a heavy and long-lasting cake, when made correctly, fruitcake can be a moist and delightful addition to your holiday table.

Whether you enjoy it as a dessert or with a cup of tea, this recipe will guide you through making a delicious old-fashioned fruitcake that your family and friends will love.

The key to a successful fruitcake is using quality ingredients and allowing the flavors to develop over time. This recipe includes a blend of dried fruits, nuts, and spices, all soaked in a bit of brandy to enhance the taste. While it does require some patience, as the cake is best when allowed to age for a few weeks, the end result is well worth the wait.

This fruitcake recipe serves 4-6 people, making it perfect for a small gathering or a thoughtful holiday gift.

Ingredients:

• 1 cup dried currants
• 1 cup golden raisins
• 1 cup dried cherries
• 1/2 cup chopped dried apricots
• 1/2 cup chopped pecans
• 1/2 cup chopped walnuts
• 1/2 cup chopped almonds
• 1/2 cup brandy
• 3/4 cup unsalted butter
• 1 cup brown sugar
• 3 large eggs
• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Zest of 1 orange
• Zest of 1 lemon

Instructions:

1. Prepare the Fruit Mixture: In a large bowl, combine the dried currants, golden raisins, dried cherries, chopped apricots, pecans, walnuts, and almonds. Pour the brandy over the mixture, stirring to verify all the fruit and nuts are coated. Cover the bowl with plastic wrap and let it sit overnight, or at least for several hours, allowing the fruit to absorb the brandy.
2. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan with parchment paper, allowing some overhang for easy removal after baking.
3. Cream the Butter and Sugar: In a separate large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
4. Add the Eggs: Gradually add the eggs, one at a time, beating well after each addition until fully incorporated.
5. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, almond flour, baking powder, ground cinnamon, nutmeg, ginger, cloves, and the zests of orange and lemon.
6. Mix the Batter: Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined. The batter will be thick.
7. Incorporate the Fruit and Nuts: Fold the soaked fruit and nuts, along with any remaining brandy, into the batter until evenly distributed.
8. Bake the Cake: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 1 hour and 30 minutes, or until a skewer inserted into the center of the cake comes out clean.
9. Cool and Age the Cake: Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Wrap the cooled cake in cheesecloth soaked in brandy, and then wrap tightly in foil. Store in a cool, dry place for at least 2 weeks to allow the flavors to mature.

Extra Tips: To verify your fruitcake remains moist and flavorful, periodically unwrap the cake and brush it with a bit more brandy during the aging process. This not only enhances the taste but also helps preserve the cake.

If you prefer a non-alcoholic version, you can substitute the brandy with apple or orange juice. Remember, patience is key – the longer you let the cake age, the more developed and richer the flavors will become. Enjoy your homemade fruitcake with a dollop of whipped cream or a slice of sharp cheddar cheese for a delightful treat!

Buche De Noel

Buche De Noel, also known as Yule Log, is a classic French dessert that adds a touch of elegance and tradition to any Christmas celebration. This festive cake is designed to resemble a log and is typically made with a light, fluffy sponge cake that’s rolled with creamy filling and covered with rich chocolate ganache.

The Buche De Noel isn’t only a treat for the taste buds but also a centerpiece that delights the eyes with its log-like appearance, often adorned with edible decorations like meringue mushrooms and sugar dusting to mimic snow.

Creating a Buche De Noel may seem intimidating, but with a little patience and attention to detail, you can whip up a stunning dessert that will impress your family and friends. This recipe serves 4-6 people, making it perfect for a small holiday gathering.

The key is to guarantee each component—the sponge cake, filling, and ganache—are prepared with care to achieve that classic taste and texture. Follow the steps below to create your own beautiful and delicious holiday masterpiece.

Ingredients:

• For the Sponge Cake:
• 4 large eggs, separated
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• For the Filling:
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• For the Ganache:
• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped
• For Decoration:
• Powdered sugar, for dusting
• Meringue mushrooms or other edible decorations

Instructions:

1. Prepare the Sponge Cake:
• Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
• In a large bowl, beat the egg yolks and sugar together until thick and pale. Stir in the vanilla extract.
• In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the yolk mixture.
• In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture, being careful not to deflate them.
• Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes until the cake springs back when touched lightly.
• Remove from oven and let cool for a few minutes. Invert the cake onto a clean kitchen towel dusted with powdered sugar and carefully peel off the parchment paper. Roll the cake up in the towel and let it cool completely.
2. Prepare the Filling:
• In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until firm peaks form.
3. Assemble the Cake:
• Carefully unroll the cooled sponge cake and spread the whipped cream filling evenly over it. Roll the cake back up without the towel.
4. Prepare the Ganache:
• In a small saucepan, heat the cream until just simmering. Pour over the chopped chocolate in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.
• Allow the ganache to cool slightly, then spread it over the rolled cake. Use a fork to create a bark-like texture on the ganache.
5. Decorate:
• Dust the Buche De Noel with powdered sugar to simulate snow. Add meringue mushrooms or other edible decorations as desired.

Extra Tips:

When making a Buche De Noel, patience is key. Allow each component to cool adequately before assembling to prevent melting or collapsing.

If your cake cracks while rolling, don’t worry; the ganache will cover imperfections. Additionally, experiment with different fillings such as chocolate mousse or chestnut cream for a unique twist.

Always make sure your ganache is at the right consistency—not too warm or too thick—so it spreads easily over the cake. Enjoy your festive creation!

Mince Pies

Mince pies are a delightful and traditional Christmas dessert that have been enjoyed for centuries. Originating in England, these sweet pastries have a rich history and are filled with a spicy mixture of dried fruits, spices, and sometimes a splash of brandy or rum. The filling is often referred to as “mincemeat,” although it no longer contains meat today. Instead, it boasts a delightful combination of flavors that epitomize the festive season.

Making mince pies from scratch allows you to control the sweetness and spiciness, tailoring them to your personal taste. These traditional treats are perfect for serving at Christmas gatherings or as a special holiday dessert. The buttery, flaky pastry is the perfect complement to the rich and fruity filling, making each bite a memorable experience.

The recipe below will guide you through creating a batch of 12 mince pies, serving approximately 4-6 people. While it might seem intimidating to make your own pastry and filling, you’ll find that the process is both rewarding and satisfying, bringing a touch of homemade charm to your holiday table.

Ingredients (Serves 4-6 people)

*For the Pastry:*

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1 egg, beaten
• 2-3 tablespoons cold water
• A pinch of salt

For the Mincemeat Filling:

• 1 cup raisins
• 1 cup currants
• 1/2 cup suet or grated butter
• 1/2 cup brown sugar
• 1 apple, peeled, cored, and finely chopped
• 1/2 cup mixed peel
• Juice and zest of 1 lemon
• Juice and zest of 1 orange
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 tablespoons brandy or rum (optional)

Cooking Instructions

1. Prepare the Mincemeat Filling: In a large mixing bowl, combine raisins, currants, suet or grated butter, brown sugar, finely chopped apple, mixed peel, lemon juice and zest, orange juice and zest, ground cinnamon, nutmeg, cloves, and brandy or rum if using. Stir well to guarantee all ingredients are evenly distributed.

Cover the bowl with a cloth and let the mixture sit at room temperature for at least 1 hour, or overnight if possible, to allow the flavors to meld.

2. Make the Pastry: In another bowl, combine the flour and a pinch of salt. Add the chilled, diced butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the granulated sugar.

Add the beaten egg and 2 tablespoons of cold water to the mixture, and use a knife to bring the dough together. If needed, add an additional tablespoon of cold water. Form the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.

3. Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line it with cupcake liners.

4. Roll Out the Pastry: On a floured surface, roll out the chilled pastry to about 1/8-inch thickness. Using a round cutter, cut out 12 larger circles for the base and 12 smaller circles for the lids.

5. Assemble the Pies: Line each cup of the muffin tin with the larger pastry circles, pressing them gently into the base and sides. Spoon the mincemeat filling into each pastry case, filling it just below the rim.

Place the smaller pastry circles on top of each pie as lids, pressing the edges gently to seal. Cut a small slit in the top of each pie to allow steam to escape during baking.

6. Bake the Pies: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and cooked through. Let the pies cool slightly in the tin before transferring them to a wire rack to cool completely.

Extra Tips

When making the pastry, make sure that all ingredients, especially the butter, are as cold as possible to achieve a flaky texture. Allow the mincemeat filling to mature overnight for a deeper, richer flavor, which will enhance the taste of your mince pies.

If you’re short on time, you can prepare the filling in advance and store it in the refrigerator for up to a week. To add a festive touch, dust the cooled mince pies with powdered sugar just before serving. Enjoy your homemade mince pies warm or at room temperature, perhaps with a dollop of brandy butter or a scoop of vanilla ice cream.

Panettone

Panettone is a classic Italian Christmas dessert that has been cherished for generations. This sweet, bread-like cake is known for its rich, buttery flavor and light, airy texture. Traditionally filled with dried fruits and citrus zest, Panettone is baked in a tall, cylindrical shape, which gives it its iconic look. It’s a perfect treat for the holiday season, enjoyed as a delightful breakfast or a festive dessert.

Baking Panettone at home might seem intimidating, but with a bit of patience and the right ingredients, you can create this delectable treat to share with your family and friends. The process involves making a rich, yeasted dough, allowing it to rise, and then baking it to perfection. Follow this detailed recipe to create a Panettone that embodies the warmth and joy of Christmas.

Ingredients (Serves 4-6)

• 1/2 cup warm milk (110°F/45°C)
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup raisins
• 1/2 cup candied orange peel
• 1/4 cup chopped candied lemon peel
• Zest of 1 orange
• Zest of 1 lemon
• 1 tablespoon melted butter (for brushing)

Cooking Instructions

1. Activate the Yeast: Start by warming the milk to around 110°F (45°C). Pour it into a small bowl and sprinkle the yeast over the milk. Let it sit for about 5-10 minutes until it becomes foamy.
2. Prepare the Dough Base: In a large mixing bowl, whisk together the sugar, eggs, vanilla extract, and almond extract until well combined. Add the activated yeast mixture to this bowl and mix until smooth.
3. Form the Dough: Gradually add the flour and salt to the wet ingredients, mixing until a dough begins to form. Knead in the softened butter a bit at a time until the dough is smooth and elastic. This may take about 10-15 minutes of hand-kneading or using a stand mixer with a dough hook.
4. Incorporate the Fruits and Zests: Gently fold in the raisins, candied orange and lemon peel, and the zests of the orange and lemon. Make sure the fruits and zests are evenly distributed throughout the dough.
5. First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap or a damp cloth, and let the dough rise in a warm place until it doubles in size, approximately 1-2 hours.
6. Shape and Second Rise: Once risen, punch down the dough and shape it into a ball again. Place it into a Panettone mold or a deep, round, parchment-lined cake tin. Cover and let it rise until it reaches the top of the mold, about 1 hour.
7. Preheat and Bake: Preheat your oven to 350°F (175°C). Brush the top of the Panettone with melted butter. Bake for 35-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
8. Cool and Serve: Allow the Panettone to cool on a wire rack before slicing and serving. Enjoy it plain, or toasted with a bit of butter.

Extra Tips

Panettone is best when slightly warm or at room temperature. If you’re not using a Panettone mold, make sure your baking tin is tall to accommodate the dough’s rise.

Be patient with the rising times, as a well-risen dough is essential for achieving the classic light texture. If you don’t have candied peel, you can substitute with more raisins or other dried fruits of your choice.

Store any leftovers in an airtight container to keep it fresh for several days.

Sugar Cookies

Old-Fashioned Christmas Sugar Cookies are a delightful treat that brings a nostalgic charm to the holiday season. These cookies are known for their delicate, buttery texture and sweet, vanilla-infused taste. Perfect for sharing with family and friends, they also make an excellent canvas for festive decorations.

Whether you like them plain or adorned with colorful icing and sprinkles, sugar cookies are a staple in any Christmas dessert spread. The tradition of making sugar cookies dates back to the 1700s and continues to be a cherished family activity during the holidays. Their simplicity allows for creativity in shaping and decorating, making it a fun project for both kids and adults.

These cookies aren’t just delicious; they also fill your home with a wonderful aroma, adding to the festive atmosphere. Here is a classic recipe to make a batch of Old-Fashioned Christmas Sugar Cookies for 4-6 people.

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 3 tablespoons heavy cream
• Decorative sugar or icing (optional)

Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the cookies bake evenly once they’re ready to go in.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and baking powder. Set this mixture aside as you prepare the wet ingredients.
3. Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
4. Add the Eggs and Flavorings: Beat in the egg, vanilla extract, and almond extract until well combined with the butter and sugar.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the heavy cream. Mix just until the dough comes together. Be careful not to overmix, as this can make the cookies tough.
6. Roll Out the Dough: Lightly flour a clean surface and roll out the dough to about ¼ inch thickness. Use cookie cutters to cut out your desired shapes and place them on a baking sheet lined with parchment paper.
7. Bake the Cookies: Bake in the preheated oven for 8-10 minutes or until the edges are just starting to turn golden. Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. Decorate: Once cooled, decorate the cookies with decorative sugar or icing as preferred.

Extra Tips:

For the best results, always make certain your butter is at room temperature before you start baking. If you’d like your cookies to have a bit more flavor, consider adding a pinch of salt to enhance the sweetness.

If you plan to decorate with icing, allow the cookies to cool completely to prevent the icing from melting. Keep your cookies fresh by storing them in an airtight container at room temperature for up to a week. Enjoy your festive baking!

Stollen

Stollen is a beloved traditional German Christmas bread, filled with a delightful combination of dried fruits, nuts, and marzipan. This rich, flavorful dessert has been enjoyed for centuries, often dusted with a generous layer of powdered sugar to mimic the snowy landscapes of the holiday season. Recognized for its distinctive loaf shape, Stollen is a perfect centerpiece for any festive gathering, offering a sweet, aromatic slice of holiday cheer.

The origins of Stollen date back to the 15th century in Dresden, Germany, where it was initially a plain bread made to honor the Advent season. Over time, this simple bread evolved into the rich confection we’re aware of today, thanks in part to the lifting of a ban on the use of butter by Pope Innocent VIII.

The inclusion of butter, along with candied citrus peels, almonds, and spices, transformed Stollen into a decadent treat, symbolizing the warmth and generosity of the season. Making Stollen at home allows you to infuse this historic dessert with your personal touch, guaranteeing a unique and cherished addition to your holiday traditions.

Ingredients for 4-6 Servings:

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3/4 cup warm milk (110°F)
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup chopped almonds
• 1/2 cup raisins
• 1/3 cup candied citrus peel
• 7 ounces marzipan
• 2 tablespoons melted butter
• Powdered sugar for dusting

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour, sugar, and salt. In a separate small bowl, dissolve the yeast in the warm milk and let it sit for about 5 minutes until frothy. Add the yeast mixture, softened butter, egg, vanilla extract, and almond extract to the flour mixture. Mix well until the dough starts to come together.
2. Knead the Dough: Turn the dough out onto a floured surface and knead for about 10 minutes until it’s smooth and elastic. If the dough is sticky, add a little more flour, a tablespoon at a time.
3. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
4. Add Fruits and Nuts: Once the dough has risen, punch it down and transfer it to a lightly floured surface. Flatten the dough slightly and sprinkle the chopped almonds, raisins, and candied citrus peel evenly over it. Knead the dough gently to incorporate the fruits and nuts evenly.
5. Shape the Stollen: Roll the marzipan into a log about 8 inches long. Flatten the dough into a rectangle and place the marzipan log along one side. Fold the dough over the marzipan, sealing the edges to encase it completely, shaping the dough into a loaf.
6. Second Rise: Place the loaf on a parchment-lined baking sheet, cover it loosely with plastic wrap, and let it rise for another 30 to 45 minutes, or until slightly puffed.
7. Bake the Stollen: Preheat your oven to 350°F (175°C). Once the loaf has risen, bake it for 30 to 35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Finish and Serve: Remove the Stollen from the oven and immediately brush it with the melted butter. Allow the loaf to cool on a wire rack, then generously dust it with powdered sugar before serving.

Extra Tips:

When making Stollen, it’s important to verify all your ingredients, especially the butter and egg, are at room temperature to allow for a smooth dough consistency. If your kitchen is cold, you can create a warm environment for the dough to rise by placing it in an oven with just the light on.

Additionally, Stollen often tastes better a day or two after baking, as the flavors have more time to meld together. Store it wrapped in foil or plastic wrap at room temperature to maintain its moist, tender crumb.

Christmas Pudding

Christmas Pudding, a quintessential holiday dessert, encapsulates the spirit of the festive season with its rich, spiced aroma and moist, fruity texture. Originating from medieval England, this traditional dish is often made weeks in advance, allowing the flavors to meld and mature over time. It’s typically steamed to perfection and served with a variety of accompaniments like brandy butter, custard, or cream.

The process of making Christmas Pudding is an act of love, with every family adding its unique twist, making it a much-anticipated part of the holiday feast. This recipe yields a pudding that serves 4-6 people, guaranteeing everyone at the table can enjoy a generous portion. The ingredients list is a delightful mix of dried fruits, spices, and suet, which together create the pudding’s distinctive texture and taste.

As you commence on this culinary journey, keep in mind that patience is key; the longer the pudding is allowed to mature, the deeper and more complex its flavors become.

Ingredients:

• 125g (4.5 oz) of all-purpose flour
• 125g (4.5 oz) of fresh breadcrumbs
• 125g (4.5 oz) of suet (beef or vegetarian)
• 125g (4.5 oz) of dark brown sugar
• 125g (4.5 oz) of raisins
• 125g (4.5 oz) of currants
• 125g (4.5 oz) of sultanas
• 50g (1.75 oz) of mixed peel
• 50g (1.75 oz) of chopped almonds
• 1 apple, peeled and grated
• Zest of 1 lemon
• Zest of 1 orange
• 1 teaspoon mixed spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 large eggs
• 5 tablespoons of stout or dark ale
• 2 tablespoons of brandy

Cooking Instructions:

1. Prepare the Mixture: In a large mixing bowl, combine the flour, breadcrumbs, and suet. Stir in the sugar, raisins, currants, sultanas, mixed peel, chopped almonds, grated apple, lemon zest, orange zest, mixed spice, cinnamon, and nutmeg until well combined.
2. Mix the Wet Ingredients: In another bowl, beat the eggs thoroughly. Add the stout and brandy to the eggs and mix until fully incorporated.
3. Combine and Mix Thoroughly: Pour the wet ingredients into the dry mixture. Stir the batter with a wooden spoon until all ingredients are evenly distributed and the mixture has a consistent, thick texture.
4. Prepare the Pudding Basin: Grease a 1.2-liter (2-pint) pudding basin with butter. Line the base with a circle of parchment paper to prevent sticking.
5. Fill the Basin: Spoon the mixture into the prepared pudding basin, pressing down gently to guarantee there are no air pockets. Cover with another circle of parchment paper.
6. Steam the Pudding: Cover the top of the basin with a double layer of baking parchment and foil, securing it tightly with string. Place the basin in a large saucepan, filling the saucepan with water until it reaches halfway up the sides of the basin. Cover the saucepan with a lid and steam the pudding for 6 hours, checking the water level occasionally to ensure it doesn’t boil dry.
7. Store and Mature: Once steamed, remove the pudding from the saucepan and allow it to cool. Replace the parchment and foil covers with fresh ones, and store it in a cool, dark place to mature for at least a month.
8. Reheat Before Serving: On the day of serving, re-steam the pudding for 2 hours in the same manner to warm it through. Turn it out onto a serving plate and serve with your choice of brandy butter, custard, or cream.

Extra Tips:

To enhance the flavor of your Christmas Pudding, consider “feeding” it with a bit more brandy or your favorite spirit every week leading up to the big day. Simply poke a few holes in the top of the pudding with a skewer and spoon over a tablespoon of the spirit. This won’t only deepen the flavor but also preserve the pudding.

If you prefer a lighter pudding, reduce the amount of mixed spice or use a combination of lighter dried fruits. It’s also helpful to start steaming early in the day, as this process takes a considerable amount of time. Enjoy this time-honored tradition and the delicious results it yields!

Shortbread Cookies

Shortbread cookies are a timeless classic, embodying the essence of a traditional Christmas dessert with their buttery, crumbly texture and delicate sweetness. Rooted in Scottish baking traditions, these cookies have been cherished for centuries, often enjoyed with a warm cup of tea during the festive season.

Their simplicity is their charm, making them a staple on Christmas cookie trays. Whether you’re a seasoned baker or trying your hand at baking for the first time, shortbread cookies are an excellent choice for spreading holiday cheer.

The key to perfecting shortbread cookies lies in the quality of the ingredients and the technique used in mixing and baking. The basic combination of butter, sugar, and flour creates a tender, melt-in-your-mouth cookie that pairs beautifully with holiday flavors.

With a few simple steps and a bit of patience, you can delight family and friends with a batch of these classic treats, bringing a touch of nostalgia and warmth to your holiday celebrations.

Ingredients (for 4-6 people):

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• Optional: 1/4 cup finely chopped nuts or chocolate chips for variation

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This step is vital for guaranteeing a tender cookie crumb.
3. Add Vanilla: Mix in the vanilla extract until just combined. This will infuse your cookies with a subtle, sweet aroma.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough begins to come together.
5. Incorporate Optional Add-ins: If desired, gently fold in the finely chopped nuts or chocolate chips to add texture and flavor to your cookies.
6. Shape the Cookies: Turn the dough out onto a lightly floured surface and gently knead until smooth. Roll the dough out to about 1/4-inch thickness and cut into desired shapes using cookie cutters. Alternatively, you can roll the dough into a log and slice into rounds.
7. Bake the Cookies: Place the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake in the preheated oven for 14-16 minutes, or until the edges are lightly golden. Be careful not to overbake.
8. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your shortbread cookies as they’re or dust them with additional powdered sugar for extra sweetness.

Extra Tips:

For the best results, make sure your butter is truly softened to room temperature before starting. This helps achieve the right consistency when creaming with sugar.

Additionally, avoid overworking the dough to maintain the cookies’ delicate texture. If the dough becomes too soft while shaping, refrigerate it for about 15 minutes to make it easier to handle.

Finally, keep an eye on the cookies as they bake; shortbread can go from perfectly golden to overdone quite quickly.

Eggnog Custard

Eggnog Custard is a delightful holiday dessert that combines the creamy, spiced flavor of traditional eggnog with the rich texture of a classic custard. This dessert is perfect for those who love the nostalgic tastes of Christmas and want to enjoy a sweet, homemade treat.

With its smooth, velvety texture and aromatic spices, Eggnog Custard is a comforting dessert that will bring warmth to any holiday gathering. Whether served warm or chilled, it’s bound to become a favorite on your festive table.

This recipe serves 4-6 people and captures the essence of Christmas with its blend of nutmeg, vanilla, and rich cream. The preparation is straightforward, requiring a few simple steps to achieve the perfect custard consistency. It’s a wonderful way to bring a touch of elegance and tradition to your holiday season, making it a must-try for anyone looking to recreate the magic of an old-fashioned Christmas.

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• A pinch of salt

Cooking Instructions:

1. Preheat the Oven and Prepare Ramekins:

Preheat your oven to 325°F (165°C). Arrange six 6-ounce ramekins in a large baking dish or roasting pan. Confirm they’re evenly spaced and set aside.

2. Heat the Milk and Cream:

In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture just begins to steam, but don’t let it boil. Once heated, remove from the heat.

3. Whisk the Egg Mixture:

In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, ground nutmeg, ground cinnamon, and salt until well combined and slightly frothy.

4. Combine Milk Mixture with Egg Mixture:

Gradually pour the hot milk and cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Continue whisking until the mixture is smooth and well blended.

5. Strain the Custard:

To guarantee a smooth custard, pour the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout.

6. Fill the Ramekins:

Divide the custard evenly among the prepared ramekins. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath.

7. Bake the Custard:

Transfer the baking dish to the preheated oven. Bake for 35-40 minutes or until the custards are set around the edges but still slightly jiggly in the center.

8. Cool and Serve:

Remove the ramekins from the water bath and let them cool to room temperature. For chilled custard, refrigerate for at least 2 hours before serving. Garnish with an extra sprinkle of nutmeg if desired.

Extra Tips:

When preparing Eggnog Custard, it’s vital to heat the milk and cream mixture gently to avoid scorching, which can affect the texture of the final dish.

Whisking constantly when combining the hot milk with the egg mixture is necessary to prevent the eggs from cooking prematurely. Using a water bath helps the custard cook evenly and prevents the tops from cracking.

If you prefer a slightly stronger spice flavor, feel free to adjust the amount of nutmeg and cinnamon to your taste. For an added festive touch, consider topping the finished custard with freshly whipped cream or a sprinkle of cinnamon sugar just before serving.