Christmas Pudding

While we enjoy gorging on plum and fruit cakes during Christmas, the steamed pudding has its own charm. Served with some custard, it becomes a wonderful dessert after a hearty Christmas lunch. Here is an eggless and non-alcoholic version for everyone to enjoy. Check out my Christmas specials feature on Parent



All-purpose flour- ⅓ cup
Breadcrumbs – ¼ cup
Muscovado / Dark Brown sugar- ⅓ cup
Curd – 2 tbsp
Unsalted Butter- ⅓ cup
Baking Powder – 1 tsp
Grape Juice – ½ cup
Black Raisins – ½ cup
Chopped Dates – ½ cup
Chopped Dried Prunes- ½ cup
Tutti-Frutti- ½ cup
Cinnamon powder- two pinches
Clove powder – one pinch
Grated Apple –  ½
Zest of one orange
Zest of one Lemon
Juice of 1 lemon
Honey – 1 tsp
Salt – a pinch


  • Soak the raisins, dates and prunes in grape juice for 24 hours in the refrigerator.
  • Grease and line a pudding mould or a deep bowl with parchment paper.
  • Powder the muscovado or dark brown sugar in the blender.
  • Beat the butter and sugar until creamy. Add the curd and mix well.
  • Now incorporate the steeped dried fruits with the grape juice, tutti-frutti, cinnamon powder, clove powder, grated apple, honey, sugar, lemon juice, orange and lemon zest into the mix. Stir in breadcrumbs.
  • Sift the flour, baking powder and salt into the wet mixture. Mix well.
  • Press it into the mould and steam it for three hours on low-medium heat.
  • On Christmas day, steam again for an hour. De-mould it and serve with some custard.

Holiday Biscotti

Biscottis are perfect make-ahead Christmas treats. Make a large batch for a festive tea or coffee-time accompaniment over the holiday season. Check out my Christmas specials feature on Parent


All-purpose flour- 2½ cups
Sugar – 1 cup
Eggs – 2
Unsalted Butter- 6 tbsp
Dried Cranberries – 1 cup
Chopped Pistachios – 1 cup
Tutti-Frutti – 1 cup
Whole Fennel seeds – 1 tbsp
Vanilla Extract – 1 tbsp
Zest of one orange
Baking Powder – 1 ½ tsp
Salt – a pinch


  • Preheat oven to 180°C. Grease and line a large baking tray.
  • Beat butter and sugar until creamy. Add one egg at a time and beat again.
  • Mix in orange zest, vanilla, and fennel seeds.
  • Sift flour, baking powder and salt.
  • Throw in the cranberries, pistachio and tutti-frutti and mix well.
  • Transfer the sticky dough to a well-floured work surface.
  • Gather it together and form two logs and place them on the tray next to each other keeping enough space to let them flatten out while baking
  • Bake them for 30 minutes. Let them cool for around 8-10 minutes.
  • Now take a sharp knife and cut diagonally into ½ inch slices and re-bake them for 15 minutes.
  • Place the biscottis on a cooling rack. Store in airtight containers.

Puffed Rice Reindeers

Involve your kids while making these cuties. Adding marshmallows keeps the treats chewable, yet crunchy. You can replace puffed rice ( charmuri, murmura or pori) with Rice Krispie cereal for even more crunch. Once you prepare the base of this recipe you can create a lot of fun shapes and decorate it your way. Best way to keep your kids engaged is to let them get creative with the shapes. This is a fun recipe. Make sure having lots of fun is your main focus. Don’t worry about perfect shapes or patterns 🙂 

Check out my Christmas specials feature on Parent


Puffed rice or Rice Krispie cereal – 2 cups
Marshmallows – 2 cups
Unsalted butter- 2 tbsp
Vanilla Essence – 1 tsp
Candy Eyes
Cadbury Gems
Milk Chocolate – ½ cup
White chocolate – small piece
Lollipop sticks


  • Grease a square-shaped baking tray or dish.
  • Melt the butter on low flame. Add marshmallows and let them melt completely.
  • Turn off the flame and add puffed rice or Rice Krispie cereal into it and mix well
  • Immediately transfer the mixture to the square tray and press well using a greased spoon.
  • Use a sharp knife and cut into squares.
  • Melt milk chocolate carefully in the microwave or double boiler and put into a small plastic piping bag. Follow the same process with the white chocolate. Snip a small hole at the end of both the bags.
  • Put a little white chocolate on the end of the lollipop stick carefully push it into a puffed rice square while still a little warm. Similarly, prepare the other squares.
  • Using the white chocolate as glue, stick on the candy eyes and gems making sure you have a few red nosed ones to indicate they are Rudolph – Santa’s favourite reindeer.
  • Pipe on the antlers using melted milk chocolate.
  • Let the chocolate harden completely before packing it away in airtight containers.

Assorted Chocolate Kulkuls

Kulkuls are part of the traditional Indian Christmas platter that is distributed to family and friends. The traditional recipe is given a little twist by dunking them into melted chocolate.

Check out my Christmas specials feature on Parent



All-purpose flour – 1 cup
Powdered Sugar – ½  cup
Melted Butter – 2 tbsp
Salt – a pinch
Oil – to deep fry

For the sugar glaze:
Sugar – 1 cup
Water – ⅓ cup

For the Chocolate cover:
White Chocolate – ½ cup
Milk Chocolate –  ½ cup


  • Sift the flour, salt and powdered sugar into a bowl. Melt the butter and it to the flour. Rub the butter and flour between your fingers to form a crumbly mix.
  • Add very little water and knead the mix into a firm dough. Let it rest for 30 minutes.
  • Take a small cherry-sized ball of the dough and flatten it out on the spikes of an unused comb or fork. And roll it into curls pressing the edges.
  • Deep fry in batches until golden brown
  • Make a glaze of boiling sugar and water till one-string consistency.
  • Throw in the fried kulkuls and glaze well. Cool completely. At this point traditional kulkuls are ready.
  • To make chocolate kulkuls, line a tray with parchment paper.
  • Melt white chocolate on top of a double boiler. Dip one end of the kulkul into the melted chocolate and shake off excess. Place on the parchment paper.
  • Repeat with milk chocolate. Decorate for making it more festive.

Santa Hat Cupcakes

Santa Hat cupcakes are one of the easiest Christmas-themed cupcake frostings. Use good quality gel-based food colour.  Don’t fret about the frosting not being red enough. Gel colours deepen over time. Also, this is an eggless recipe 🙂 

Check out my Christmas specials feature on Parent


For the eggless red velvet cupcake:

All-purpose flour – 2 cups
Buttermilk – 1 cup
Vegetable oil – ⅓ cup
Powdered Sugar – 1 cup
Cocoa powder – 1 tbsp
Vinegar – 1 tbsp
Vanilla essence – 1 tsp
Red Gel Colour – 4 drops
Baking soda – ¾ tsp
Salt – a pinch                                                                                                           

For the red buttercream frosting:

Powdered sugar – 3 cups
Unsalted butter – ⅓ cup
Vanilla – 1½ tsp
Milk – 2 tbsp
Red Gel Food Colour – 4-5 drops


  • Preheat oven to 180°C. Line a muffin tray with cupcake moulds/liners of your choice
  • Whisk the buttermilk, vinegar, oil, vanilla and food colour. Sift the flour, sugar, cocoa, baking soda and salt. Mix well.
  • Scoop the batter into the cupcake moulds. Bake for 20-25 minutes depending on the size of the moulds.
  • While the cupcakes cool down, prepare the frosting by whisking together the butter and powdered sugar until creamy. Add the vanilla and milk. Whisk again.
  • Take ¼th of the icing and put it in a piping bag with a star tip, or a tip of your choice.This will be used for the white parts of the hat.
  • Add the red food colour to the remaining of the frosting and put it all into a large piping bag. You do not need a decorative tip for this.
  • Let the red frosting sit in the refrigerator for a while for the red colour to deepen.
  • Snip the end of the red piping bag and swirl around the cooled cupcakes to form a hat.
  • Take the white frosting and add a blob on the tip of the cupcake and the edges.
  • Let them set in the refrigerator for a bit before serving.