Featuring festive delights to see you right through til January, we've got plenty of treats coming your way. From sweet treats to cheese delights, tuck in and enjoy!


Christmas Pud Truffles Recipe

Thank you to @chloemilb for another delicious festive recipe. 

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Serves 25 | Time: 1 hour, including cooling time

Ingredients:

  • 150g dark chocolate, finely chopped
  • 350g leftover Christmas pudding, finely chopped
  • 1 tbsp grated orange zest
  • 2 tbsp golden syrup

To decorate:

  • 100g white chocolate
  • Edible fondant berry and holly leaves (if you cannot find these, cut red glace cherries into small rounds for the berries and green glace cherries into small strips for the leaves)

Method:

  1. Line a baking tray with baking paper and set to one side.
    Melt the dark chocolate in a heatproof bowl over a deep pan of simmering water, make sure the bottom of the bowl does not touch the water.
  2. In another bowl mix the Christmas pudding, orange zest and golden syrup. Once mixed add the melted dark chocolate and combine.
  3. The mixture should now be malleable enough to roll into small balls, you can use gloves if you prefer as this could get messy. You should be able to make 25. Pop onto your lined baking tray and place in the fridge for 30 mins.
  4. Meanwhile, melt your white chocolate in a heatproof bowl over a deep pan of simmering water, make sure the bottom of the bowl does not touch the water.
  5. Remove your truffles from the fridge. Using a teaspoon carefully dollop a little melted and cooled white chocolate on the top of each and decorate with your holly, or glace cherries.

Cheeseboard Fondue Recipe

Another big thank you to @chloemilb for yet another delicious festive recipe. 

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Serves 6 | Time: 20 mins

Ingredients

  • 300ml white wine
  • 3 garlic cloves minced
  • 1 tbsp cornflour
  • 300g leftover hard cheeses grated with any rinds removed (Gruyere, Edam, Cheddar, Red Leceister etc...)
  • 200g leftover soft cheeses chopped with any rinds removed (Brie, Camembert etc...)
  • 100g blue cheeses chopped with any rinds removed (stilton, Danish Blue, Gorgonzola etc...)
  • 1 tbsp Dijon mustard
  • 1/2 tsp nutmeg
  • Pepper

For dipping:

  • Leftover roasties
  • Pigs in blankets
  • Crusty bread
  • Pickles
  • Pears

Method

1. In a fondue pan or a heavy-bottomed saucepan over a medium heat, whisk together the wine, garlic and cornflour and cook for a few mins.

2. Slowly add the cheeses bit by bit, continuously stirring until melted, thickened and bubbling- this will take around 10 mins.

3. Stir through the mustard, nutmeg and pepper and get dunking those roasties! The perfect Christmas sharer in just 3 steps.