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Recipes: Fun festive food

Rudolph Red Velvet Cupcakes

Prep time: 15mins
Cooking time: 20mins
Serves 10-12


• 115g Flora Buttery
• 115g castor sugar
• 2 eggs, medium
• 115g self-rising flour
• 15g cocoa powder
• 30ml red food colouring

For the icing:
• 55g Flora Buttery
• 225g icing sugar, sieved
• 1-2 tbsp milk
• 25g cocoa powder
• White chocolate buttons and plain chocolate drops (to decorate)
• Pretzels (to decorate)
• Red sweets (to decorate)


1. Preheat the oven to 180°C/170°C Fan/350°F/Gas Mark 4.
2. Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour.
3. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2 – 3 minutes until well mixed.
4. Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
5. Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
6. Mix icing ingredients together and spread over the cakes. Decorate using pretzels for antlers, chocolate buttons and drops for eyes and red sweets for the nose.


Cranberry Gingerbread Men

Prep time: 30 minutes
Cooking time: 10 minutes
Serves: 10-12 large or 25 small men


• 200g self-rising flour
• 2 tsp ground ginger
• 1 tsp cinnamon
• 50g butter
• 50g dark brown soft sugar
• 2 tbsp black treacle
• 1 tbsp golden syrup
• 1 finely grated zest of orange

For the icing:
• 100g icing sugar, sieved
• Approx. 1 tbsp orange juice or water
• Ocean Spray Craisins’ dried cranberries - to decorate


1. Preheat the oven to 180°C/170°C Fan/350°F/Gas Mark 4.
2. Lightly grease 2 baking sheets with butter. Sift the flour, ginger and cinnamon into a mixing bowl.
3. In a heavy-based saucepan, melt the butter, sugar, black treacle and golden syrup over low heat. Do not allow to boil. Remove from the heat and stir in the orange rind. Pour the butter mixture into the flour and mix thoroughly to form soft dough.
4. Roll out the dough to approximately 6mm thick and cut 10-12 large shapes, or 25 small shapes, re-rolling the dough when necessary.
5. Cook for 6-10 minutes until just set and beginning to brown. Using a palette knife carefully lift the gingerbread men and leave to cool on a cooling rack.
6. For the icing, sieve the icing sugar into a small bowl and add the orange juice or water a teaspoon at a time until you get a smooth icing that runs off in thick ribbons.
7. Using a piping bag or free hand decorate the ginger bread men with the icing and dried cranberries.


Hot Cinnamon & Vanilla Milk

Serves 2


• 2 cinnamon sticks
• 2 tsp of vanilla extract
• 1L Lactofree Semi Skimmed 
• 1 tbsp caster sugar
• Ground cinnamon


1. First, place the vanilla, cinnamon sticks, Lactofree Semi Skimmed and caster sugar in a saucepan with medium-low heat.
2. Stir whilst cooking for 10 minutes until it begins to simmer (before it boils). Set aside for 10 minutes.
3. Then, remove cinnamon sticks and return the saucepan with medium-low heat. Stir whilst cooking for 5 minutes.
4. Pour into heatproof glasses and sprinkle with ground cinnamon.


Orange Mince Pies

Prep time: 30mins
Cooking time: 15-20mins
Serves 12


• 115g Stork packet
• 225g plain flour, sieved
• 25g caster sugar
• Zest of 1 orange
• 2 tbsp orange juice

For the filling:
• 350g mincemeat
• 1 apple, peeled, cored and chopped
• 50g dried cranberries
• 50g almonds, roughly chopped
• 1-2 tbsp brandy (optional)

For the topping:
• Meringue: 1 egg white and 50g caster sugar
• 1 tbsp ground almonds, optional
• Milk and caster sugar


1. Preheat the oven to 190°C/180°C fan/Gas Mark 5.
2. To make pastry: rub the Stork into the flour until mixture resembles fine even breadcrumbs.
3. Add sugar and orange zest and mix in. Add orange juice and mix with a round bladed knife to a firm dough.
4. Knead on a lightly-floured surface until smooth. Cover and chill.
5. Roll out pastry and cut out 12 bases and 4 tops to fit patty tins. Line tins with pastry bases. Use star cutters for a different decorative finish.
6. Mix mincemeat with apple, almonds, cranberries and brandy if used. Fill pastry bases with a dessertspoon of filling.
7. Brush round edges of tops with water. Place over mince meat and press down edges to seal. Make 2 - 3 slits across each pie. Brush with beaten egg white and dredge with caster sugar.
8. For the meringue, whisk the egg white until stiff and then gradually whisk in sugar until glossy.
9. Divide in half and add ground almonds to one half if using. Spread or pipe over the filled mincemeat tarts.
10. Bake in preheat

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