Christmas recipes you have to try!
What’s that one thing that scares you while hosting a Christmas party for little ones? Let us bring it out in the open for you – RECIPES!
You certainly do not want children to feel that they are given something absolutely different yet want something unique to make their Christmas celebration special.
To save you from the trouble so that you sit back and enjoy the festive season with your children and their friends, Freshmen’s Valley has brought for you very interesting and unusual recipes to make your child’s Christmas all the more fun!
Caramel Tapioca Pudding
- 4 cups whole milk
- 1/3 cup small tapioca pearls
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 3/4 teaspoon salt
- Unsweetened whipped cream, to serve
- Soak the tapioca pearls in one cup of the milk for an hour.
- Add the sugar to a dry, heavy bottomed saucepan and cook (over medium heat) until it is melted and deep amber in color. Stir occasionally.
- Gradually and carefully stir in the remaining milk, while whisking constantly. It will bubble and spit. Stir until the mixture is even. Add the soaked tapioca.
- Simmer the mixture, stirring often, until the tapioca is cooked through and translucent.
- Combine the cornstarch with a splash of water, then whisk it along with the salt into the pudding. Stir constantly until the mixture has thickened and the cornstarch is cooked.
- Serve warm or chilled with dollops of unsweetened whipped cream.
Plum Pudding Cake
- 250 gram plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 200 gram golden syrup
- 2 tbsp thick honey
- 125 gram butter
- 125 gram light muscovado sugar
- 350 gram plums
- 2 large eggs
- 240 ml milk
- Double cream, to serve
- Set the oven to 180C/350F. Use baking parchment to line a 24 cm square cake tin or baking dish.
- Sift the flour, baking powder, baking soda, cinnamon and ginger into a bowl.
- Warm the golden syrup, honey and butter very gently in a pan until the butter and sugar melts. Stir in the muscovardo sugar. Set aside and allow to cool slightly.
- Halve the plums, or cut them into quarters if they are very large, and remove the stones.
- Break the eggs into a bowl, pour in the milk and whisk lightly to mix.
- Pour the golden syrup mixture into the flour and mix with a large, metal spoon. Pour in the egg and milk and continue stirring till you have a loose, almost sloppy batter without any traces of flour.
- Tip the mixture into the lined cake tin, drop in the plums evenly and bake for 30-35 minutes.
- Serve the cake with a generous topping of a dollop of cream.
Chocolate & Raspberry Doughnuts
- 250 gram white flour, plus extra for dusting
- 4 gram salt
- 25 gram caster sugar, plus extra for rolling
- 5 gram instant yeast
- 70 ml full-fat milk, warmed
- 2 large eggs
- 125 gram unsalted butter, softened
- 9 large raspberries
- 100 gram plain chocolate (36% cocoa solids), broken into 9 squares
- Sunflower oil, for deep-fat frying
- 50 gram white chocolate, melted
- 50 gram dark chocolate, melted
- Into the bowl of a freestanding mixer fitted with a dough hook put the flour in the middle, salt and sugar to one side of the bowl, and the yeast to the other. Add the milk and eggs and mix on a low speed for two minutes, then on a medium speed for a further 6-8 minutes, until you have soft, glossy, elastic dough.
- Add the softened butter to the dough and continue to mix on a medium speed for a further 4-5 minutes. The dough will be very soft.
- Place the dough in a plastic bowl, cover with cling film and place in the fridge overnight (or for at least seven hours), until it has firmed up and you are able to shape it.
- Tip the dough out onto a very lightly floured work surface, and knead it a few times.
- Divide the dough into 18 equal portions of approximately 30 gram each, and flatten each portion slightly. Place a piece of chocolate or a raspberry in the centre of each piece of dough. Then gently fold the dough up and over the raspberry or chocolate and shape each portion into a ball.
- Keep the two flavors separate and place on a large baking tray in a plastic bag and leave to prove for 20 minutes.
- Heat the sunflower oil to 170C/340F. Lower the chocolate doughnuts carefully into the fryer, cooking each side for about three minutes, or until golden-brown. Set aside to drain on kitchen paper and cool completely.
- Lower the raspberry doughnuts carefully into the fryer, cooking each side for about three minutes, or until golden-brown. Remove from the oil and immediately roll in caster sugar so that the hot fat helps the sugar stick to the sides. Set aside and leave to cool.
- To decorate the chocolate doughnuts, spoon the melted dark and white chocolate into two small, disposable piping bags. Snip off the ends and pipe a zigzag pattern of dark chocolate, then of white chocolate, over each chocolate doughnut. Once set, serve and enjoy.
Lemon, Almond, and Yogurt Custard Pots
- 1/3 cup granulated sugar
- 1 tablespoon finely grated lemon zest
- 4 eggs, at room temperature
- 1/2 cup almond flour
- 1 cup whole-milk Greek yogurt
- 1 cup unsweetened coconut milk
- 1/4 cup freshly-squeezed lemon juice
- 1/4 cup slivered almonds, toasted
- Preheat the oven to 325 (F).
- In a medium bowl, using your fingers, rub together the sugar and lemon zest, to help release lemon oil from the zest.
- Whisk in 4 eggs, almond flour, Greek yogurt, coconut milk, and lemon juice until smooth.
- Pour the custard into ramekins placed in a deep-rimmed baking pan. Pour hot water into the baking pan, enough to come halfway up the sides of the ramekins. Bake in the water bath for 30 minutes, or until set.
- Remove the baking pan from the oven and carefully lift out the ramekins. Let them cool to room temperature. Serve chilled with toasted almonds.
These recipes are easy to make and will add warmth to Christmas, while keeping your children & their friends happy & healthy!