It’s that time of the year again! Christmas is a season of joy, love, and togetherness, a time to celebrate the warmth found beneath the Christmas tree. From festive décor and cosy gatherings to shared
laughter and cherished memories, the holidays are best enjoyed with delicious food made with love.
Here are a few simple yet indulgent recipes to add sweetness and warmth to your Christmas celebrations.
Bourbon Fruitcake Supreme
Elevate your festive baking with this rich and decadent Bourbon Fruitcake Supreme, featuring the chocolatey crunch of crushed Britannia Bourbon biscuits.
Method
Soak mixed dried fruits and glacé cherries in brandy or orange juice for a few hours or overnight.
Cream softened butter and dark brown sugar until light and fluffy.
Beat in eggs and vanilla extract.
In a separate bowl, whisk together flour, baking powder, cinnamon, and nutmeg.
Gently fold the dry ingredients into the wet mixture.
Add the soaked fruits, chopped nuts, orange zest, and crushed Britannia Bourbon biscuits.
Pour the batter into an 8-inch lined tin.
Bake at 150°C (300°F) for 1½–2 hours, or until a skewer inserted comes out clean.
Cool completely before slicing. For deeper flavour, “feed” the cake with a little extra brandy and allow it to mature.
Chocolate Pancake Bombs By Chef Sanjeev Kapoor
Ingredients
¼ cup Nutralite Choco Spread + as required
1½ cups refined flour (maida)
½ tsp baking soda
¼ cup castor sugar
1½ cups milk
2 eggs
2 tbsp yogurt
Melted Nutralite Doodhshakti Probiotic Butter Spread, for greasing and drizzling
1 tsp vanilla extract
Method
Take refined flour in a bowl. Add baking soda and mix well.
Add castor sugar and 1 cup milk; mix until smooth.
Add eggs one at a time, mixing well after each addition.
Add Nutralite Choco Spread and yogurt; mix well.
Add the remaining milk and mix to form a smooth batter.
Heat a paniyaram mould and grease it with Nutralite Doodhshakti Probiotic Butter Spread.
Add vanilla extract to the batter and mix well.
Pour a spoonful of batter into each cavity, cover with a lid, and cook on medium heat for 4–5 minutes. Drizzle with a little more butter spread, flip, and cook for another 2–3 minutes. Allow to cool.
Fill Nutralite Choco Spread into a piping bag fitted with a plain nozzle.
Pipe the spread into the pancake bombs and pack or serve immediately.
Preparation Time: 6–8 minutes
Cooking Time: 10–15 minutes
Cuisine: Fusion
Plum Cake Recipe By Chef Sanjeev Kapoor
Ingredients
1¾ cups refined flour (maida)
¾ cup brown sugar
1 cup orange juice
3 tbsp chopped dried figs
3 tbsp chopped dried apricots
3 tbsp raisins
2 tbsp chopped cashew nuts
2 tbsp chopped walnuts
3 tbsp chopped dried cranberries
¾ cup Nutralite Doodhshakti Butter Spread
1¼ tsp baking soda
1 orange (zest)
½ tsp all-spice powder
1 tsp vanilla essence
¼ cup cocoa powder
1½ tsp baking powder
2 tbsp yogurt
¼ cup Nutralite Choco Spread
Broken cashew nuts and walnuts, for topping
Method
Heat a pan and add brown sugar, orange juice, figs, apricots, raisins, cashew nuts, walnuts, cranberries, Nutralite Doodhshakti Butter Spread, and ½ tsp baking soda. Mix well and cook on medium heat for 5–6 minutes, until the dried fruits soften.
Transfer the mixture to a bowl and allow it to cool. Zest the orange directly into the mixture.
Preheat the oven to 180°C.
Add all-spice powder and vanilla essence. Sift together cocoa powder, refined flour, baking powder, and the remaining baking soda into the bowl. Add yogurt and mix well.
Add Nutralite Choco Spread and mix until evenly combined.
Transfer the batter into a greased and lined baking tin. Sprinkle cashew nuts and walnuts on top. Cover with aluminium foil and bake for 90 minutes.
Allow the cake to cool, then demould.
Slice and serve.
Preparation Time: 20–25 minutes
Cooking Time: 1½–2 hours
Cuisine: British
Bourbon Chocolate Chip Muffins Supreme
These indulgent muffins get a festive upgrade with the rich crunch of Britannia Bourbon biscuits.
Method
Preheat the oven to 200°C (400°F) and line a 12-cup muffin tray.
In one bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, mix milk, oil, egg, and vanilla extract.
Combine wet and dry ingredients, mixing just until incorporated.
Fold in chocolate chips and half of the crushed Britannia Bourbon biscuits.
Divide the batter evenly into muffin cups, filling them two-thirds full.
Sprinkle remaining biscuit crumbs on top.
Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Cool slightly and serve warm or at room temperature.
