Quick and Easy Christmas Desserts to Make at Home

It’s that time of the year, when you would want to don the chef's hat and whip up some Christmas treats—cookies, cakes, puddings. Who wouldn't like to dig into these delicious goodies! But’s there’s a catch, you don’t like spending too much time in the kitchen, We feel you! Here are two delicious yet quick and easy traditional Christmas desserts that you can bake and store for the festive season.

Plum Cake

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Recipe for 2 Plum Cake of 1kg each

Ingredients

500g  Flour

300g Butter

6g Eggs

300g Brown sugar

20g Garam Masala

520g Soaked fruits

120g Milk

12g Baking powder

Method:

1. Preheat the oven at a temperature of 145℃.
2. Scale the flour, baking powder and spices and mix together.
3. Start by mixing the butter and sugar together in the mixer until it looks pale and fluffy.
4. Gradually add the eggs and the milk.
5. Add in the dry ingredients and soaked fruits and mix well.
6. Line the bottom of the cake ring with aluminum foil. Put 800 gm of the plum cake mix and bake at 145℃ for 35 minutes.

Christmas pudding

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Ingredients 

150g Boiling water

170g Rum

240g Black currants

185g Black raisins

185g Sultanas

150g Prunes

200g Figs

50g Brown sugar

150g Red cherries

250g Butter

300g Brown sugar

100g Chocolate 72%

10g Vanilla extract

150g Chopped dates

320g Flour

20g Cocoa Powder

180g Eggs

2g Baking powder

2.5g Cinnamon powder

2.5g Garam masala

3g Cardamom powder

Method:

• Combine the black currants, black raisins, Sultanas, prunes, figs, brown sugar and rum in a mixing bowl. Stir well to mix, cover and leave for 24 hours to soak.
• After 24 hours, mix the flour, dates, cocoa powder, baking powder, butter, spices and eggs along with the soaked fruit mixture in a large mixing bowl.
• Grease pudding mould with butter. Pour the pudding mixture into the moulds.
• Bake in a double boiler at 140 ℃ for 60 minutes.
• Once the pudding is cooked, remove from the pan and set aside to cool.
• Cover with cling wrap to keep it soft.

Recipes by Chef Amit Kumar, culinary head, L'opera