We know everyone loves crumbly, buttery mince pies, so get baking with our super quick recipe. To keep things fuss-free you can make the pastry dough the night before and refrigerate. Crammed full of zesty fruit and currants and fragrant with mixed spice, making your own mincemeat is much easier than it looks! Once prepared just store in a cool place so you’re ready to rustle up a dozen or two melt-in-the-mouth mince pies for all those impromptu Christmas get-togethers.

If you’re in a leisurely mood there’s nothing better than being surrounded by the scent of baking on Christmas Eve. Nibble on biscuits or a mince pie as you stir in sugar and spice for a truly festive showstopper - a delicious marzipan-spun stollen, bursting with juicy fruits and warming spices. To enhance the intense flavours, try adding a few scrapings of a vanilla pod and fresh ground nutmeg. Brush with warm butter and dust with a little icing sugar for a treat that won’t fail to impress. Enjoy cold with a cup of warm mulled wine for a sneaky little treat!

A classic iced Christmas cake is a festive must and our Schwartz family favourite can be baked a couple weeks ahead. This delicious cake is filled with fruits, nuts and peel - all married together with some of the best flavours of Christmas: cinnamon, nutmeg and mixed spice.
For a quick, rich Christmas pudding our recipe is ready in under an hour. The fruity cinnamon and nutmeg laden mixture is divided into individual portions, which keeps for up to six months in the freezer or a few days in the fridge if you can’t wait to tuck in! Add a dash of brandy for that warm, fuzzy feeling.

And we haven’t forgotten chocolate lovers, so roll up your sleeves and assemble a gooey chocolate ganache covered yule log. It’s packed-full of cinnamon spiced sweetness and chocolatey goodness! Stay ahead of the game this Christmas and bake it up to three days in advance and store in the fridge. It can keep in the fridge for up to 2 months. Remember to dust with icing sugar for your very own white Christmas.