Last Updated:December 10, 2024, 14:08 IST

Christmas Special Recipes: From classic treats to innovative twists, these recipes ensure guilt-free celebrations.

Christmas Recipes: This Christmas, delight in these wholesome, festive recipes that balance indulgence with nutrition. From classic treats to innovative twists, these recipes ensure guilt-free celebrations.

Madeleines recipe by Chef Mahesh Pal Singh, Head Chocolatier At SMOOR

Delicate French butter cakes infused with almond, lemon, and browned butter.

Ingredients:

• 107g flour, 2g baking powder, 128g sugar, 131g almond powder, 0.5g lemon zest, 268g egg whites, 257g butter, 107g honey.

Instructions:

1. Mix egg whites with sugar; add almond powder, zest, flour, and baking powder.
2. Add browned butter mixed with honey. Chill batter for 24 hours.
3. Bake until golden.

Christmas Pudding recipe by Chef Mahesh Pal Singh, Head Chocolatier At SMOOR

A rich, spiced dessert with raisins, currants, and a hint of Guinness.

Ingredients:

• 167g butter, 100g brown sugar, 2 eggs, 67g flour, 28g almond powder, 45g biscuit crumbs, 56g bread crumbs, 167g saltines, 112g raisins, 167g currants, 33g orange peel, 25g black treacle, 1g cinnamon, 1g nutmeg, 1g lemon zest, 28g Guinness beer.

Instructions:

1. Combine wet and dry ingredients. Add beer-soaked fruits.
2. Transfer to a mold and bake at 145°C for 30 minutes.

Crispy Walnut Date Rolls recipe By Chef Megna on behalf of Chile Walnut

Naturally sweet, air-fried rolls with a walnut-paneer-date filling.

Ingredients:

• 150g toasted walnuts, 100g paneer, 10–12 dates, spring roll sheets, maida slurry, oil, honey.

Instructions:

1. Mix walnuts, paneer, and dates. Fill and seal rolls with slurry.
2. Air fry at 180°C for 16–18 minutes. Drizzle honey and serve.

Pecan Peppermint Bark By food blogger Liz Moody on behalf of American Pecans

Crunchy bark with pecans and crushed peppermint.

Ingredients:

• 1 cup pecans, 1/4 cup maple syrup, 3/4 cup crushed candy canes, 16oz chocolate.

Instructions:

1. Toast pecans with maple syrup. Spread melted chocolate on parchment.
2. Top with pecans and candy canes. Let cool and break into pieces.

Avocado Chocolate Yule Log recipe by Chef Bristi at World Avocado Organisation

A vegan Yule log featuring avocado and dark chocolate.

Ingredients:

• Sponge: 4 eggs, 100g flour, 100g sugar.
• Filling: 2 avocados, 30g cocoa, 100g icing sugar, 100g dark chocolate, 45g cream.
• Topping: 250g dark chocolate, 250ml whipping cream.

Instructions:

1. Bake sponge. Prepare filling with mashed avocado, cocoa, and melted chocolate.
2. Assemble and frost with ganache.

Pflaumen Streuselkuchen recipe By Chef Neha at Chilean Prunes

German plum crumb cake with prunes and oats.

Ingredients:

• Base: 180g flour, 30g sugar, 1 tsp baking powder, 8g yeast, 100ml milk, 35g butter.
• Streusel: 50g flour, 35g sugar, 1 tsp cinnamon, 35g butter, 4 prunes, 1/3 cup oats.

Instructions:

1. Prepare dough. Arrange plums on top, sprinkle streusel.
2. Bake at 180°C for 40 minutes.

Almond & Fresh Fruit Torte recipe by Chef  Ajay Chopra at Australian Almonds

A light, layered dessert with almond meringue, cream, and fruit.

Ingredients:

• Torte: 6 egg whites, 1⅓ cups sugar, 1½ cups almond meal, 1 tsp vinegar.
• Filling: 500ml cream, ½ cup icing sugar, 3 bananas, strawberries, kiwis.

Instructions:

1. Bake almond meringue layers. Whip cream with sugar.
2. Assemble layers with cream, fruit, and ganache. Chill before serving.

Christmas Fruit Cake recipe by Chef Mahesh Pal Singh, Head Chocolatier At SMOOR

A classic, spiced cake with a buttery base and mixed fruits.

Ingredients:

• 174g butter, 73g caster sugar, 131g brown sugar, 4g vanilla essence, 164g eggs, spices (cinnamon, clove, cardamom), 203g flour, 247g mixed fruits.

Instructions:

1. Beat butter, sugar, and eggs. Add dry ingredients and fruits.
2. Bake at 160°C for 35–40 minutes.