We love gingerbread any time of the year, but at Christmas it’s an absolute must. Here, a hint of tang in the buttermilk icing adds another level of savour to this festive classic. Buy fresh spices for the best flavour.
Homemade marzipan is sure to convert even the most hardened marzipan naysayer - we love a soft ripple through our stollen rather than a heavy log through the centre. You could use shop-bought if you prefer, but for our money we’d rather leave it out altogether. Start this recipe a day ahead to soak the fruit.
Add a touch of tang to your white Christmas with dried sour cherries, citrus rind and a hint of orange juice.
These icy treats transform the traditional flavours of eggnog into a dessert well suited to a not-so-cold Christmas. And as a bonus, they don’t need an ice-cream maker.
We’ve opted for fragrant lychees to complement the tang of the passionfruit, but any tropical fruit piled on top would work well. The pavlova shell will keep in an airtight container for one or two days; decorate it just before serving.