Festive Recipes From Easy Peasy Baking

Thursday 15th Dec 2022 |

If waking up to snow hasn’t got you feeling ready for a cosy Christmas break, perhaps these gorgeous recipes from the Easy Peasy Baking Campaign will lift your festive spirits!

Chocolate Cookie Cups

Made using only 8 ingredients including Bonne Maman’s Chocolate Hazelnut Spread, these cookie cups are ridiculously moreish and can be turned into a quick dessert by topping with a scoop of ice cream.

Makes 12 cookie cups

Prep time: 15 mins | Cook time: 18-20 mins

Ingredients

  1. 150g unsalted butter, softened to room temperature + extra for greasing
  2. 200g granulated sugar
  3. 1 egg
  4. 200 plain flour
  5. 1 tsp bicarbonate of soda
  6. Pinch of flaky sea salt (optional)
  7. 100g dark or milk chocolate chips
  8. 12 tbsp Bonne Maman Hazelnut Chocoate spread

Equipment

  1. Large mixing bowl
  2. Wooden spoon
  3. 12-hole muffin tin, greased with butter
  4. Tablespoon

Method

  1. Preheat the oven to 180°C (fan).
  2. In the large mixing bowl, cream together the butter and sugar by smoothing them against the side of the bowl with the back of the wooden spoon, then add the egg, followed by the flour, bicarbonate of soda and salt. Mix in the chocolate chips and bring together to form a dough.
  3. Divide the dough evenly into 12 portions (approx 60g), roll into balls and place into each muffin tin cavity. Push each one down gently to flatten then place in the oven for 18-20 minutes until risen and golden. They will still be soft and a little sunken in the centre, this is how you want them to be.
  4. Whilst hot and still in the muffin tray, use the back of a spoon to make the wells in the centres of the cookie cups a little deeper being careful not to break them.
  5. Spoon a tablespoon of Bonne Maman Hazelnut Chocolate spread into the centre of each cookie cup and leave to soften for a few minutes.
  6. Gently remove the cookie cups from the muffin tin and serve warm as they are or with a scoop of ice cream on top.

 Jam & Custard Tart

Makes 1 x 9” tart

Prep time: 30 mins | Cook time: 45 mins

Ingredients

  1. 300g plain flour
  2. 3 tbsp caster sugar + 40g for custard
  3. 150g unsalted butter
  4. 3 tbsp cold water
  5. ½ jar Bonne Maman Strawberry Jam
  6. 40g custard powder
  7. 450ml milk
  8. Icing sugar

Equipment

  1. Large mixing bowl
  2. 9” tart tin
  3. Lined baking tray
  4. Rolling pin
  5. Saucepan
  6. Whisk
  7. Star cutter

 

Method

  1. Preheat the oven to 180°C (fan).
  2. In the large mixing bowl, rub together the flour, 3 tbsp sugar and unsalted butter until a crumb consistency is achieved. Add in the cold water and bring together to form a dough.
  3. Tip the dough out onto a lightly floured work surface and cut off a third, set it to one side.
  4. Roll the dough out, big enough to line your tart tin, drape it over the tin, folding and pushing the pastry into the corners. Leave any excess to hang over the edge. Prick the base all over with a knife.
  5. Roll out the remaining third of dough, and cut out some stars, placing them on a lined baking tray.
  6. Place both the tart case and stars in the oven and bake for 20-25 minutes until lightly golden. The stars may not need as long so keep an eye on them.
  7. Once the case is baked, make your custard filling by whisking together the custard powder with 40g sugar and a splash of milk to form a paste. When there are no lumps, add the remaining milk and place over a medium heat and continue whisking until you have a nice thick custard. Pour it immediately into the tart case, spread evenly and allow to cool to room temperature before placing in the fridge to cool completely.

 

  1. When the custard is cool and set firm, spread your Bonne Maman Strawberry Jam over the top and pop back in the oven for 15- 20 minutes until the jam just begins to bubble. This will set the jam.
  2. Allow the tart to cool slightly before placing the pastry stars on top and dusting with icing sugar and serving.

Mince Pie Turnovers

Makes 8-10 portions

Prep time: 30 mins | Cook time: 25 mins

Ingredients

  1. 400g plain flour
  2. 200g unsalted butter
  3. 4 tbsp cold water
  4. ½ tsp mixed spice (optional)
  5. Jar of mincemeat
  6. 1 egg for egg wash
  7. granulated sugar for sprinkling
  8. brandy butter/cream

Equipment

  1. Large mixing bowl
  2. Rolling pin
  3. Tablespoon
  4. Baking tray lined with parchment paper
  5. Knife
  6. Fork

Method

  1. Preheat the oven to 180°C (fan).
  2. In the large mixing bowl, rub together the plain flour, mixed spice and butter with your fingertips until a breadcrumb consistency is achieved. Add in the water and bring together to form a dough.
  3. Turn the dough out onto a lightly floured surface and roll it out into as large a rectangle as possible, keeping a thickness of about 3-4mm. Cut the dough into as many squares as possible (approx 10cm x 10cm), then reroll the trimmings until you have 8/10 squares.
  4. Place a heaped tablespoon of mincemeat into the centre of each square, use your finger to brush the edge of the pastry squares with your beaten egg then fold one corner over to the opposite to form a triangle. Crimp the edges with a fork and place on the baking tray.
  5. Brush each turnover with your egg wash, cut a small vent in the top of each one and sprinkle with granulated sugar before placing in the oven for 20-25 minutes until golden brown.
  6. Serve warm with brandy butter/cream.

Tiramisu Trifle

Makes 1 x 20cm / 3.5 litre trifle

Prep time: 10 mins to mix sponge, 20-25 to bake, 15 mins to assemble

Ingredients

  1. 175g caster sugar + extra for sweetening cream and coffee
  2. 175g unsalted butter, softened
  3. 3 eggs
  4. 175g self raising flour
  5. 45ml/3 tbsp milk
  6. 500g mascarpone cheese
  7. 600ml double cream
  8. 2 tbsp instant coffee / 2 double espressos + 8 tbsp boiling water
  9. 1 litre chocolate custard

Equipment

  1. 20cm x 30cm traybake/roasting tin, lined with parchment
  2. Large mixing bowl
  3. Electric hand mixer
  4. Spoon
  5. Jug
  6. Trifle dish

Method

  1. Preheat the oven to 160°c (fan).
  2. In the mixing bowl, cream together the butter and 175g caster sugar, add the eggs, followed by the flour and milk and mix until just combined.
  3. Pour the mixture into the prepared tin and bake for 20-25 minutes or until golden brown and springy to touch. Allow to cool completely.
  4. Once cooled, remove the sponge from the tray, trim the edges and cut into 32 squares. Prepare the coffee and sweeten to taste.
  5. Whisk together the mascarpone and double cream with the extra caster sugar until thick/soft peaks. Be careful not to over whip.
  6. Place a layer of sponge squares in the base of the trifle dish and pour over half of the coffee, allowing it to soak into the sponge. Then, pour half of the custard on top, followed by half of the cream, spreading to the edges.
  7. Repeat the three layers again and dust with cocoa powder to finish.