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  Life   Food  25 Dec 2016  Hit the sugartown this Christmas

Hit the sugartown this Christmas

Published : Dec 25, 2016, 12:18 am IST
Updated : Dec 25, 2016, 12:19 am IST

Easy-to-make scrumptious desserts that are sure to make not just your meal, but also your Christmas an unforgettable one!

Macerated fruit pudding with brandy sauce
 Macerated fruit pudding with brandy sauce

Macerated fruit pudding with brandy sauce

For the fruit pudding

  • 6 eggs
  • 225 gm flour
  • 245 gm butter  
  • 200 gm sugar  
  • 45 gm fruit jam  
  • 150 gm rum soaked fruits  
  • 10 gm baking powder  
  • 150 cocoa powder
  • 3 gm clove powder   
  • 3 gm cinnamon powder


  • Beat the egg and sugar together mix it well.
  • Melt butter and jam. Add in the egg mixture; mix flour, baking powder and cocoa powder.
  • Add the soaked fruit and spice powder, mix it in the egg mixture.
  • Put the mixture in a greased pudding moulds and bake it for 25 minutes at 160 °C.

For the brandy sauce

  • 50 gm butter
  • 20 gm sugar
  • 20 gm flour
  • 60 ml brandy
  • 3 ml vanilla essence


  • Melt the butter in a saucepan. Add sugar and flour. Mix the brandy and vanilla essence in it.
  • Your brandy sauce is ready.


Gingerbread Linzer Cookies


  • 1-cup all-purpose flour
  • ¼ cup brown sugar
  • 11/3 brown sugar
  • 11/3 ginger powder
  • 1/3 cinnamon powder
  • ¼ baking soda
  • ¼ ground cloves
  • ¼ salt
  • 1/8 finely ground black pepper
  • 4 tbsp butter, cut into pieces
  • 2 tsp milk



  • Combine the flour, sugar, cinnamon, ginger, cloves, pepper, salt, and baking soda in a bowl.
  • Scatter butter pieces over the flour mixture. Mix till it is resembles a sandy texture. Add milk and process until dough is evenly moistened and forms a soft mass.
  • Divide the dough in half and roll into ¼ inch thickness between two large sheets of parchment paper. Place in refrigerator at least two hours.
  • Preheat the oven to 180 ºC.
  • Cut the rolled chilled dough with cookie cutters of the desired shape.
  • Place this dough on baking sheets. Place each cookie at least 1-inch apart.
  • Bake for about 12 to 15 minutes depending on the size of your cookies.
  • Cool the cookies before taking them off the parchment paper.
  • Decorate with royal icing, sprinkles or chocolate balls.

Chef Pankaj Bhadouria hosts a show on Living Foodz

Snow caped

Snow caped chocolate and ginger cookies zabaglione


  • 1 egg yolk
  • 1/4 cup castor sugar
  • 1/4 cup marsala wine
  • 1 tsp cocoa
  • Grated chocolate
  • Whipped cream
  • Ginger cookies


  • Beat the egg yolk in double boiler, add sugar and mix it.
  • Once the sugar melts, add cocoa and marsala in it.
  • Mix it well with an electric wire whisk till it become thick and creamy. Add in the ginger biscuit chunks.
  • Pour it in a glass and garnish it with grated chocolate and whipped cream.


Eggnog ice cream in tulip cookie cup

For the eggnog:

  • 1-cup whip cream
  • ½ cup condensed milk
  • ½ cup dairy cream
  • 2 eggyolks
  • 5 gm cinnamon and clove powder
  • Vanilla essence

For tulip cookie cups:

  • 50 gm butter
  • 50 gm honey
  • 50 gm powder sugar
  • 50 gm flour

For the eggnog:

  • Beat the egg yolk; add whip cream, condensed milk and dairy cream. Mix it well. Add the spice powder and vanilla essence, store it in freezer till it sets.

For the cookies:

  • Mix the ingredients and make dough. Make a small ball make a flat cookie out of it. bake it on 140 °C. Once it is baked, remove it from the over, and shape it like tulips. Serve it with ice-cream  with mint garnish.

Recipe credit: Harish Devadkar, Dishkiyaoon.

Tags: latest recipes, christmas, chocolate