The holidays are an invitation to slow down, turn on the oven, and let familiar aromas fill the kitchen. From rich, mature plum cakes to fuss-free chocolate desserts and hearty savoury mains, festive cooking
is as much about nostalgia as it is about indulgence. Whether you’re baking ahead for gifting, whipping up a quick dessert for guests, or planning a celebratory meal, these recipes bring together tradition, comfort, and just the right amount of flair.
Here’s a thoughtfully curated collection of Christmas-ready recipes which are classic, contemporary, and deeply satisfying.
Signature Plum Cake
By Seema Mondal, Senior Chef de Partie, Deltin Royale, Goa
Prep Time: 45 minutes (excluding fruit soaking & maturation)
Cook Time: 30–40 minutes
Maturation Time: 4–8 weeks (recommended)
Ingredients
• Butter – 700 g
• Castor sugar – 850 g
• Brown sugar – 200 g
• Eggs – 20
• Mixed fruits (soaked) – 1.5 kg
• Bread crumbs – 200 g
• Maida – 600 g
• Mixed fruit jam – 250 g
• Brandy – 150 ml
• Baking powder – 20 g
• Cardamom powder – 8 g
• Cinnamon powder – 8 g
• Nutmeg powder – 2 g
• Caramel colour – 6–7 ml
Method
1. Cream butter, castor sugar, and brown sugar until light and fluffy.
2. Add eggs one at a time, mixing well after each addition.
3. Mix in caramel colour, fruit jam, and brandy.
4. Sieve flour, baking powder, and spices; add breadcrumbs.
5. Fold dry ingredients into the batter gently.
6. Add soaked fruits and mix lightly.
7. Pour into lined moulds and bake at 160°C for 30–40 minutes.
8. Cool completely before demoulding.
Keto Chocolate Tea Cake
By Rahul Kamra, Keto Coach & Founder, Ketorets
Cook Time: 2–3 minutes (microwave)
Ingredients
- Almond flour – 75 g
- Dark chocolate (85%) – 30 g
- Unsweetened cocoa powder – 2 tbsp
- Unsweetened almond milk – 30 ml
- Eggs – 2
- Butter – 20 g
- Baking powder – ½ tsp
- Stevia – 4 sachets
Method
1. Mix almond flour and eggs in a bowl.
2. Add almond milk, cocoa powder, and melted chocolate.
3. Stir in melted butter, baking powder, and stevia.
4. Microwave in a greased bowl for 2–3 minutes. Slice and serve.
No Maida, No Butter Cherry Choco Lava Cake
By Chef Meghna Kamdar, on behalf of Chilean Cherries
Ingredients
- Chilean cherries – 15–20, chopped
- Ripe banana – 1
- Instant oats – 1 cup
- Milk – 1 cup
- Cocoa powder – 2 tbsp
- Honey or maple syrup – 1.5 tbsp
- Baking soda – ½ tsp
- Chopped dark chocolate – for filling
Method
1. Blend banana, oats, milk, cocoa, sweetener, and baking soda.
2. Fold in chopped cherries.
3. Pour into moulds, add chocolate and cherries in the centre.
4. Microwave for 2 minutes until just set.
Chocolate and Pistachio Bars
By Shivesh Bhatia, on behalf of American Pistachio Growers
Ingredients
- Dates – 15, deseeded
- Oats – 1 cup
- Pistachios – 1 cup
- Cocoa powder – 3 tbsp
- Dark chocolate – 175 g, melted
- Oil – 1 tbsp
Method
1. Soak dates in hot water for 15–20 minutes.
2. Blend oats and pistachios to a coarse mix.
3. Add dates, cocoa, and water; blend until combined.
4. Press into silicone moulds and chill for 30 minutes.
5. Dip set bars in melted chocolate and garnish.
Shimla Apple and Dates Pie
By Upender Gupta, Chef, The Orchid Hotel, Shimla
Ingredients
For the Pastry Crust
- Maida – 250 g
- Unsalted butter – 125 g
- Breakfast sugar – 2 tbsp
- Egg yolks – 2
For the Apple & Date Filling
- Apples – 750 g, peeled, cored, and diced
- Lemon juice – 1 tbsp
- Dates – 50 g, pitted and finely chopped
- White sugar – 3–4 tbsp
- Cinnamon powder – 1 tsp
- Nutmeg powder – a pinch
For the Glaze
- Egg – 1, beaten with 1 tbsp milk
- Demerara or castor sugar – 1 tbsp
Method
1. Prepare the Pastry
Sieve the flour into a bowl. Rub in the cold butter with fingertips until the mixture resembles coarse breadcrumbs. Stir in the sugar. Mix egg yolks with a tablespoon of cold water and add to the flour mixture. Bring together gently, adding more cold water if needed. Divide into two discs, wrap, and chill for 30 minutes.
2. Prepare the Filling
Combine apples, lemon juice, dates, sugar, and cinnamon in a saucepan. Simmer for 6–8 minutes until apples soften slightly. Cool completely.
3. Assemble and Bake
Preheat oven to 200°C. Roll out one pastry disc and line an 8-inch pie dish. Add cooled filling.
Roll out the second disc, place over the filling, seal and crimp edges. Cut slits on top. Brush with egg glaze, sprinkle sugar, and bake for 35–45 minutes until golden.
Polenta and Wild Rice Risotto with Bell Pepper Coulis
By Chef Ashu Chugh, Jaypee Greens Golf & Spa Resort, Greater Noida
Ingredients
For the Polenta
- Water – 4 cups
- Salt – 1 tsp
- Polenta – 1 cup
- Butter – 3 tbsp
- Parmigiano-Reggiano cheese – ½ cup, grated
For the Red Bell Pepper Coulis
- Extra virgin olive oil – ¼ cup
- White onion – 1 cup, chopped
- Garlic – 1 clove, chopped
- Roasted red bell peppers – 450 g, drained
- Salt – a pinch
- Heavy cream – 1 tbsp
- Balsamic vinegar – 2 tsp
For the Wild Rice Risotto
- Wild rice – 1½ cups
- Vegetable broth – 7–8 cups
- Cremini mushrooms – 8 oz, diced
- Onion – ½, diced
- Carrots – 2 medium, sliced
- Celery ribs – 2, sliced
- Garlic cloves – 2, minced
- Italian seasoning – 1 tsp
- Dry white wine – ½ cup
- Parmesan cheese – ½ cup, grated
- Butter – 3 tbsp
- Olive oil – 1 tbsp
- Fresh parsley and thyme – for garnish
For Sautéed Vegetables
- Olive oil – 1 tbsp
- Garlic – 1 tsp, chopped
- Baby carrots – 6–8
- Zucchini – 12–15 slices
Method
1. Prepare the Polenta
Bring water and salt to a boil. Slowly whisk in polenta, stirring continuously. Cook until thick and creamy. Stir in butter and cheese. Transfer to a greased tray and allow to set.
2. Prepare the Bell Pepper Coulis
Heat olive oil and sauté onion and garlic until soft. Cool slightly, then blend with peppers, salt, cream, and remaining oil until smooth. Transfer to a saucepan, add balsamic vinegar, and simmer for 10 minutes.
3. Prepare the Wild Rice Risotto
Heat butter and olive oil in a pan. Add mushrooms, onion, celery, and carrots; cook until soft.
Add garlic, deglaze with wine, then stir in wild rice and seasoning. Gradually add warm broth, stirring until creamy. Finish with butter, cheese, herbs, salt, and pepper.
4. Sauté the Vegetables
Heat olive oil, add garlic and vegetables, season, and sauté until tender.
5. Assemble
Cut set polenta into rounds and sear lightly. Place on a plate, spoon risotto in the centre, pour coulis around, and serve with sautéed vegetables.
Classic Christmas Plum Cake
By Chef Ajay Kumar, Jaypee Vasant Continental
Baking Instructions
- Oven temperature: 180°C
- Baking time: 30 minutes
(Time may vary depending on portion size and oven type.)
Ingredients
- Butter – 1 kg (softened, unsalted)
- Breakfast sugar – 800 g
- Farm fresh eggs – 20 nos
- Refined flour (maida) – 800 g
- Christmas mixed fruits – 2 kg
- Vegetable oil – 100 ml
- Dark rum – 300 ml
- Baking powder – 12 g
Method
1. Cream the butter and breakfast sugar in a planetary mixer on medium speed for 10–15 minutes until light, soft, and airy.
2. Gradually add the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain a smooth batter.
3. Sift the refined flour and baking powder together and add to the mixture, mixing gently on low speed until just combined.
4. Fold in the Christmas mixed fruits evenly, then pour in the dark rum and mix lightly to distribute the flavour.
5. Drizzle in the vegetable oil and mix for one additional minute to achieve a moist, rich texture.
6. Portion the batter into prepared baking tins as required.
7. Allow the cake to cool completely before demoulding.
