If you’ve run out of time to make Christmas cake, pudding, mince pies and snacks, but still want to impress family and friends with homemade delights, don’t panic, as California Walnuts has created recipes for four festive showstoppers that look and taste great and can all be prepared in 15 minutes or less!

As well as having a mild and creamy flavour which is delicious in a range of recipes, the festive nut is also the only tree nut to contain a rich source of the plant-based omega-3, alpha-linolenic acid (ALA), 2.7g/ 30g*. Just one handful also offers 4.4g of protein and 1.4g of fibre.

So, last minute or not, impress festive guests with these speedy and delicious Christmas treats!

California Walnuts Christmas Loaf Cake

Cook: 50-55 minutes Serves 6-8

100g dried mixed fruit
50g dried cranberries
50g California Walnuts, chopped +12 walnut halves to garnish
1 tsp mixed spice
3 tbsp brandy
200g butter, softened
200g light brown soft sugar
3 medium eggs
200g self raising flour
50g marmalade

Method

Preheat the oven to 180^oC, gas mark 4. Line a 900g loaf tin with baking parchment.
Place the dried fruits, walnuts, mixed spice and brandy in a small saucepan and cook for 1-2 minutes until the liquid has been absorbed. Allow to cool slightly.
Whisk together the butter and sugar in a large bowl until pale and fluffy, whisk in the eggs 1 at a time. Stir in the flour and then the soaked fruits, spoon into the prepared tin and bake for 50-55 minutes or until a skewer comes out clean. Allow to cool before removing from the tin.
Warm the marmalade with 1 tbsp water and brush over the cake, top with the walnut halves to decorate.

Cook’s tip

Great cut into slices and served warm with brandy cream

Christmas California Walnuts Winter Pudding

Prep: 15 minutes plus resting. Cook: 8 minutes. Serves 6-8

150g dried mixed fruit
3 tbsp brandy
1 tsp mixed spice
2 red apples, cored and cut into 1cm dice
150g fresh or frozen cranberries
200g plums, stoned and cut into 1cm dice
100g California Walnuts, roughly chopped, plus 25g finely chopped for garnish
100ml orange juice
7 slices medium sliced white bread, crusts removed (190g)

Method

Grease a 1.5 litre pudding bowl.
Place all the ingredients except the bread in a large saucepan, cover and simmer for 7-8 minutes until the fruit has softened and released their juices, sieve over a bowl.
Dip 5 slices of the bread in the juices and scatter with finely chopped walnuts and use to line the bowl, overlapping slightly so there are no gaps. Spoon in the fruit press down. Dip the remaining bread in the juice and top the fruit so it is completely covered.
Cover with clingfilm and set a small saucer on top along with a weight, place in the fridge for 3-4 hours, ideally overnight before upturning on a serving plate.

Cook’s tip

Try using wholemeal bread instead of white bread.

California Walnuts Christmas Tarts

Prep: 15-20 minutes + chilling. Cook: 25 minutes. Makes 12

For the pastry:

50g California Walnuts
200g plain flour
125g butter, diced
1 medium egg yolk

For the filling:

150g California Walnuts + 12 walnut halves for garnish
25g icing sugar
1 tsp ground cinnamon
200g cranberry sauce
2 medium eggs
Zest 1 orange
50g dried cranberries
Icing sugar for dusting

Method

Preheat the oven to 200⁰C, gas mark 6.
To make the pastry, place the walnuts in a food processor and blitz until fine, add the flour and butter and process to give breadcrumbs. Mix in the egg yolk and 2-3 tbsp water until the mixture comes together. Knead lightly, wrap in clingfilm and chill for 20 minutes.
Meanwhile, make the filling. In the same food processor, blitz the walnuts until fine, add the icing sugar, cinnamon, cranberry sauce, eggs and orange zest and mix again until combined, stir in the dried cranberries.
Roll out the pastry on a floured surface and cut out 12 x 10cm circles, pressing them into a 12 hole muffin tin. Cut out 12 stars approx. the diameter of the pastry cases. Divide the filling between the pastry cases, top with a star and then a walnut half. Bake for 25 minutes until golden.
Dust with a little icing sugar to serve.

Cook’s tip

Great served warm with brandy butter or whipped cream. To save time, use shop bought shortcrust pastry.

Christmas Coated California Walnuts

Prep: 5 minutes. Cook: 5-7 minutes. Serves 6-8

2 medium egg whites
200g California Walnuts
1½ tsp smoked paprika
30g Parmesan, finely grated
½ tsp sea salt flakes

Method
Preheat the oven to 200^oC, gas mark 6. Line a large baking tray with baking parchment.

Lightly whisk the egg whites until white bubbles cover the surface. Mix in the walnuts, paprika, Parmesan and salt until evenly coated. Spread out evenly over the prepared tray and bake for 5-7 minutes until golden. Allow to cool slightly before serving.

Cook’s tip

Place in cellophane gift bags and tie with a Christmas ribbon for ideal gifts. Warm in the oven after storage for a crispy snack.

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