What did you find under the tree this year? Air fryer, smoothie maker or slow cooker? Juliet is in the kitchen with her amazing recipe guide, complete with all the tools you’ll find under the tree. She’s got everything from Christmas Pudding Cookies to scrumptious cookies made in minutes in the pan to chocolate chip cookies in the toaster!
Air Fryer Christmas Pudding Cookies
Service: 12-16
Ingredients
125 g butter, softened
100 g of light muscovado sugar
75 g of golden sugar
1 large egg
2 tablespoons brandy or rum (optional)
200 g plain flour
150g leftover Christmas pudding, torn into pieces
1 tablespoon of baking powder
1 teaspoon of cinnamon
½ teaspoon fine sea salt
Additional sea salt flakes for sprinkling (optional)
Whipped cream or vanilla ice cream, or leftover brandy whipped cream (optional)
Method
1. Line a plate with parchment paper and set aside. Place the butter and sugar in a stand mixer or beat with an electric mixer until light, creamy and well combined.
2. Whisk the eggs until combined, then stir in the brandy or rum.
3. Add the flour, cinnamon, ginger, and fine sea salt and mix until the dry ingredients are combined into the wet.
4. Add the Christmas pudding and mix well.
5. Form the dough into balls the size of golf balls with your hands (tip – wet your hands with water so they don’t stick).
6. Space the dough balls apart on a lined baking tray and chill in the fridge for about an hour or overnight to improve texture and flavor (tip – you can freeze these balls after they’ve chilled and wrap them individually so you can make them whenever you want ready-to-bake cookies, just cook for a few minutes).
7. Cool completely on plates and harden. If desired, serve with whipped cream, remaining brandy cream, or ice cream before serving.
8. Bake in an air fryer at 180C for 8-10 minutes, then take out and immediately sprinkle on a pinch of sea salt.
Freakshake
Serves: 1-2
100 g of melted chocolate, milk or dark
Store bought salted caramel sauce (optional)
Bought donuts or cookies at the store
60ml Bailey’s Irish Cream
Cold espresso coffee – 60 ml
150 ml of milk
175-200 g of vanilla ice cream
Our choice of 2 tbsp sprinkles
Creamy oil
Paper straws
Method
1. Dip the glass into the melted chocolate and drizzle down the sides. Add spray to the frame and let it drip.
2. Drizzle the brownies into the melted chocolate and sprinkle.
3. Place Baileys, coffee and milk in a blender with 3 scoops of vanilla ice cream and mix.
4. Top with buttercream, add a straw through the brownie (or balance on the edge of the glass), top with a straw/brownie, sprinkles and glaze. If desired, add a little caramel sauce.
