🎄Christmas cakes & Christmas puddings🎄

Fruit cakes (and Christmas puddings) can be made now and wrapped in foil to mature over the next month, you could also drip feed them with brandy to really develop a rich, deep flavour. You can make the cakes and below at any point between now and Christmas Day but we recommend the earlier the better for the best flavour and the least stress!

Julia Bells’ 1936 Christmas Cake

With contributions from four generations so far, why not make this classic cake filled with raisins, currants, lemon peel, nutmeg and candied peel.

Bianca Mwale’s Christmas Fruitcake

This rich fruit cake has the usual dried fruits as well as sticky thick treacle, premier brandy and mixed spice. Ideally made a few weeks in advance, but make it anytime up to the big day with ideally at least a few days for maturation.

Village Chef’s Easy boiled fruit cake

In this recipe, the dried fruit is boiled in brandy, treacle and butter to help make it really moist and delicious. You can also substitute the brandy for orange juice to make an alcohol free version.

Lubna’s Kitchen Dry Fruit Cake

This attractive fruit cake is actually a sponge cake, decorated with dried fruits and nuts all glazed in delicious golden honey. This is a great alternative to the traditional fruit cake but unlike the other cakes it should not be made to far in advance of the day you want to serve and eat it.

Almu21’s Christmas pudding

This traditional pudding is made with brandy soaked fruit, cinnamon and vegetable suet. The cake can be stored for up to 6 weeks at room temperature and simply needs to be reheated when you’re ready to serve.

Vickys Chocolate Orange Christmas Pudding

This vegan and gluten-free pudding is made with sticky Medjool dates, brandy, Cointreau and cocoa. What a delicious twist on a classic pudding!