Christmas is a season of warmth, indulgence, and timeless flavours that bring people together. From rich, alcohol-laced cakes and fudgy chocolate treats to comforting spiced beverages and traditional European
bakes, festive desserts hold a special place in holiday celebrations. These recipes capture the spirit of Christmas through generous use of chocolate, dried fruits, warming spices, nuts, and slow, patient cooking methods that allow flavours to mature and deepen. Whether it’s a decadent rum truffle cake, nut-studded brownies, nostalgic plum pudding, or classic Christmas staples like stollen and fruit cake, each preparation is rooted in comfort and celebration. Designed for both intimate gatherings and larger festive spreads, these recipes balance indulgence with tradition. Perfect for sharing, gifting, or simply enjoying with loved ones, they embody the joy, generosity, and sweetness that define the Christmas season.
Christmas Cheer Truffle Rum Cake Recipe by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa
Ingredients
Chocolate Sponge
Flour – 175 g
Cocoa powder – 25 g
Eggs – 10
Sugar – 200 g
Rum – 30 ml
Baking powder – ¼ tsp
Chocolate Filling
Dark chocolate (melted) – 500 g
Whipped cream – 1 litre
Egg whites – 5
Sugar – 100 g
Rum – 30 ml
Method
Chocolate Sponge
Separate egg yolks and whites.
Whisk egg yolks with sugar until pale and fluffy; add vanilla essence.
Whisk egg whites to stiff peaks.
Sift flour, cocoa powder, and baking powder together.
Gently fold egg whites into the yolk mixture.
Fold in dry ingredients using a cut-and-fold method.
Pour batter into a lined and greased baking tray.
Bake in a preheated oven at 200°C for 25 minutes. Cool completely.
Chocolate Filling
Melt chocolate and keep aside.
Whip cream until soft peaks; add vanilla essence.
Whisk egg whites and sugar over a double boiler until stiff.
Fold whipped cream into the egg mixture.
Remove from heat; add rum and melted chocolate.
Assembly
Layer thin slices of sponge with chocolate filling.
Repeat layers and refrigerate for 1 hour.
Serve chilled with chocolate cream.
Santa’s Favourite Nutty Chocolate Brownie Recipe by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa
Ingredients
Butter (melted) – 2.2 kg
Dark chocolate – 1.5 kg
Sugar – 2.2 kg
Cocoa powder – ¾ cup
Flour – 5½ cups
Baking powder – 1¼ tbsp
Almond powder – 1.1 kg
Almond pieces – 1 kg
Whole eggs – 22
Method
Sift flour and baking powder together.
Melt butter and dark chocolate; mix in sugar.
Add cocoa powder, almond powder, almond pieces, and sifted flour.
Fold in eggs gently; do not overmix.
Pour batter into a lined baking tray.
Bake at 170°C for 40 minutes; do not overbake.
Serve warm with icing sugar and chocolate sauce.
Christmas Cake Recipe by Mahindra Holidays
Ingredients
Prunes – 200 g
Dried cranberries – 200 g
Raisins – 200 g
Dates – 100 g
Pecans – 50 g
Almonds (chopped) – 50 g
Butter – 226 g
Sugar – 150 g
Brown sugar – 45 g
Water – 180 g
Liquid glucose – 50 g
Eggs – 150 g
Flour – 228 g
Baking powder – 5 g
Seven spice – 5 g
Salt – 3 g
Method
Combine prunes, cranberries, raisins, dates, pecans, and chopped almonds; set aside.
Cream butter, sugar, and brown sugar until light and fluffy.
Add eggs gradually, beating well after each addition.
Mix in water and liquid glucose.
Sift flour, baking powder, seven spice, and salt together.
Fold dry ingredients into the batter gently.
Add mixed fruits and fold evenly.
Grease and line moulds with parchment paper.
Fill each mould with approximately 120 g of batter.
Bake at 160°C until firm and golden (45–60 minutes, depending on mould size).
Cool completely; optionally brush with rum or brandy and store for maturation.
Santa’s Secret Chocolate Fudge Balls Recipe by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa
Ingredients
Chocolate fudge – 250 g
Dark chocolate – 250 g
Toasted almonds – 1 bowl
Method
Break dark chocolate into small pieces and melt over a double boiler.
Cool slightly until just warm.
Add chocolate fudge and toasted almonds; mix well.
Spoon small portions onto butter paper or moulds.
Refrigerate until set.
Finish with white chocolate drizzle, if desired.
Jolly Gingerbread Eggnog Hot Chocolate Recipe by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa
Ingredients
Milk – 6 cups
Heavy whipping cream – 1 cup
Sugar – ⅔ cup
Egg yolks – 4
Chocolate chips – 1½ cups
Ground ginger – 1 tsp
Ground cinnamon – 2 tsp
Ground nutmeg – ½ tsp
Salt – ½ tsp
Vanilla extract – 1 tsp
To Garnish: Whipped cream, mini chocolate chips, cinnamon
Method
In a saucepan, whisk milk, cream, sugar, and egg yolks until smooth.
Add chocolate chips, spices, and salt.
Cook over medium heat, whisking until steaming and chocolate melts.
Remove from heat and stir in vanilla extract.
Serve hot, topped with whipped cream, chocolate chips, and cinnamon.
Plum Pudding Recipe by Mahindra Holidays
Ingredients
Butter – 100 g
Brown sugar – 100 g
Eggs – 2–3
Flour – 100 g
Beer – 50 ml
Dark rum – 25 ml
Breadcrumbs – 100 g
Cinnamon powder – 2 g
Cardamom powder – 1 g
Clove powder – 1 g
Nutmeg powder – 1 g
Molasses – 20 g
Black jack – 20 g
Caramel colour – 2 g
Grated apple – 40 g
Caster sugar – 40 g
Mixed soaked fruits – 800 g
Method
Cream butter and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Fold in flour gently.
Add beer and dark rum, followed by molasses, caramel colour, and black jack.
Stir in breadcrumbs, grated apple, caster sugar, spices, and soaked fruits.
Grease pudding moulds and fill with the mixture.
Cover with parchment and foil; tie securely.
Steam for 4–6 hours until firm (steaming time varies by mould size).
Cool completely and store for maturation.
Before serving, re-steam for 1–2 hours and serve with sauce or custard.
Stollen Recipe by Mahindra Holidays
Ingredients
Sponge
Milk – 420 g
Flour T45 – 720 g
Honey – 240 g
Yeast – 20 g
Salt Mix
Butter – 1040 g
Seven spice – 30 g
Salt – 40 g
Dough
Flour T55 – 2000 g
Eggs – 480 g
Almond paste – 240 g
Vanilla – 12 g
Orange zest – 24 g
Lemon zest – 24 g
Method
Warm milk slightly and combine with T45 flour, honey, and yeast.
Allow the sponge to ferment until bubbly and active (1–2 hours).
In a large bowl, mix T55 flour, eggs, almond paste, vanilla, orange zest, and lemon zest.
Add the fermented sponge and knead until smooth.
Gradually incorporate butter, seven spice, and salt until the dough is elastic.
Cover and allow to rise until doubled in size.
Shape into traditional stollen loaves and proof until slightly risen.
Bake at 180°C until golden brown and cooked through (internal temperature approx. 94°C).
Brush with melted butter immediately after baking.
Dust generously with icing sugar.
Wrap and store for 1–2 weeks for flavour maturation.
