These delicious bakes and cakes are a lovely way to spend some time in the kitchen over the holidays, and they make a wonderful treat at the same time! Whether you need individual puds to finish the Christmas Day meal, or want to spoil friends and family with a present of homemade cookies, we’ve got your festive baking covered.
Take a look at the Christmas baking ideas below, or visit the Festive hub to discover our full collection of tasty Christmas puds, mains, starters, sides and more.
Everyone needs a simple chocolate cake recipe and this one will guarantee great results in next to no time.
Gennaro’s Christmas chocolate puddings
Gennaro shows how to make delicious mini chocolate puddings, and adds some fantastic, sweet and spiced tangerine slices for a Christmas twist. It couldn’t be easier, just follow our step-by-step guide:
- Gently melt 250g of dark chocolate and 125g unsalted butter in a bowl over a pan of simmering water, stirring from time to time.
- While the chocolate melts, butter 6 ramekins or heat-proof teacups.
- Crack 6 egg whites into a large mixing bowl with 20g of caster sugar. Add 4 egg yolks (save the rest for another day) into a second mixing bowl with 30g of caster sugar.
- Whisk the egg yolks until combined, then rinse your whisk and whisk the whites until thick and fluffy.
- Stir the cooled melted chocolate into the egg yolks and mix well, then slowly fold the chocolate mixture through the egg whites using a large metal spoon.
- Divide the chocolate mix evenly between the ramekins and bake at 180°C/350°F/gas 4 for 10-15 minutes.
- While the puddings bake, peel 3 tangerines and slice into rounds. Heat 2 tablespoons of maple syrup in a non-stick pan over a medium-high heat.
- Squeeze the juice of 1 more tangerine into the pan, then add 1 star anise, 1 teaspoon of ground cinnamon and the tangerine slices to the. Cook, gently shaking the pan for 2-3 minutes.
- Serve the puddings warm with a few slices of maple tangerine, a touch of ground cinnamon and a tiny pinch of sea salt.
How to whisk egg whites
The brilliant Raymond Blanc shares his tip for whipping egg whites with the perfect peaks in just one minute flat. Great for meringues and pavlova.
Perfect chocolate souffle: French Guy cooking
French Guy has a rich chocolate souffle recipe that’s light, fluffy and the perfect indulgent dessert. Follow our easy step-by-step video here:
- Brush 3 medium ramekins generously with melted butter then place in the fridge to chill.
- Pour 300ml whole milk into a saucepan over a medium heat. Add 2 tablespoons of cornstarch and stir frequently.
- Break up 300g dark chocolate into a bowl.
- When the milk is simmering, pour over the dark chocolate and stir gently until melted .
- Allow the chocolate to cool a little, then mix in 2 egg yolks (reserving the whites for later).
- Whisk 3 egg whites with 1 tablespoon of caster sugar until thick and fluffy, adding in a further 5 tablespoons of caster sugar as you whisk.
- Gradually fold the chocolate mixture into the egg whites until fully combined, being careful not to knock too much of the air out.
- Brush the chilled ramekins once more with melted butter and coat the sides with caster sugar, then divide the soufflé mix evenly between them.
- Bake the soufflé at 180°C/350°F/gas 4 for 20-22 minutes.
- Dust with icing sugar and serve.
Check out more brilliant Christmas baking ideas here:
It wouldn’t be Christmas without an amazing chocolate dessert and this one – inspired by the River Café’s Chocolate Nemesis – is a complete game changer.
Christmas wouldn’t be Christmas without homemade mince pies – this is a mince pie to please everyone.
Serve these warm for choccy heaven!
These gluten-free Italian biscuits are the perfect Christmas treat.