Christmas Special Recipes


There’s a long weekend ahead! Holidays for us mean a lot of things — friends, family, get-togethers, and food. I have started preparing for Christmas — from decorating my home with colourful stars and bells to baking my favourite plum cake and sugar cookies, and ordering gifts online for friends and family.

If you are already salivating at the thought of our freshly baked goodies, I’m sure you wouldn’t mind preparing one at home. So, here I present you three easy-to-bake recipes by my favourite Delhi-based home bakers. From biscuit fudge to fruit cake and mince pie, you’re sure to win hearts with these delightful treats.

BISCUIT FUDGE by Nandita Mehta (Love Is..Cakes)



Butter: 125g

Caster Sugar: 1/2 cup

Dark Cocoa: 2 tsp

Egg: 1 cup

Sultanas, chopped nuts or crushed coconut flakes: a handful


Take 125 gram butter (yellow butter will do), 1/2 cup caster sugar and 2 teaspoon dark cocoa in a pan on low heat till the butter, sugar and cocoa combine to form a smooth paste.

On the side beat 1 egg and then swiftly add it to the hot mixture.

Keep it on low heat for another 2 minutes and then take it off.

For the crunch bit crush one packet of biscuits into the fudge, I prefer good old Marie

Pour the mixture into a tin lined with greased butter paper.

Sprinkle sultanas, chopped nuts or crushed coconut flakes to make it interesting.

Refrigerate for 2 hours, take out and eat straight from the tin. Or carve out a few pieces if someone is real nice to you!

FRUIT CAKE by Kshitij Bisen (Silly Billi Desserts)

Fruit Cake


Raisins: 2 cups

Brown sugar: 1 cup

Refined wheat flour (maida): 1.5 cups

Eggs, lightly beaten: 2

Butter: 50-60g

Water: 1 cup

Clove powder: 1 tsp

Nutmeg powder: 1 tsp

Cinnamon powder: 1 tsp

Dry ginger powder (optional): 1 tsp

Candied peel & fruit: 1 cup

Baking soda: 1 tsp

Vanilla essence: 1 tsp

Salt: 1 tsp

Walnuts, chopped: 1/2 a cup (or as much desired)


Preheat oven at 180º C, grease and line with butter paper a 9x5x3 inch loaf pan.

Mix raisins, powdered spices, butter, brown sugar, and water, and bring to a gentle boil. Boil for 5 minutes and set aside till lukewarm.

Sift the maida with baking soda, salt.

When the raisin mix has cooled to lukewarm, add the candied peel and fruit, walnuts, vanilla essence, and the eggs. Gently stir to mix in the eggs.

Fold in the maida mix.

Pour into the loaf pan, and bake at 180º C for 55-60 minutes, or until done (toothpick inserted in centre comes out clean)

Cool on wire rack.

MINCE PIE by Ipshita Chakladar (The Hot Pink Cake Studio)




Chilled butter: 225g

Flour: 350g

Castor Sugar: 100g

Egg: 1

A pinch of salt


Soak the fruits in brandy till they plump up.

Add the rest of the ingredients and mix well.

For filling


Raisins: 250g

Currant: 325g

Brandy: 100 ml

Chopped suet or butter: 300g

Brown sugar: 250g

Mixed Peel: 85g

1 apple chopped

Zest of one lemon


Mix all the dry ingredients and then add the grated butter.

Knead all the ingredients to make a ball like short crust.

You can either roll it now or chill it.

When rolling, cut and line the pie mould, for the lid, place the dough in your hands and cup it and then place it on the pies.

Brush with egg wash.

Bake at 180 degrees for 15-20 minutes

Try them at home and share with us the pictures. We wish you all a happy and delicious holiday.

Note: The blog first appeared on GoYaNo


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