Light Christmas Cake

• 60g Butter
• 50g Brown sugar
• 1 egg
• 40g Pecan
• 25g Hazelnuts
• 125g Dried fruits
• 25g Toffee piece
• 55g Plain flour
• 2 tbsp Treacle
• Pinch of salt
• Alcohol of your choice (I went for Jack Daniel's Tennessee Apple)

Christmas Mulled Wine

• 200ml of Red wine (I went for JamShed)
• Lemon zest
• Orange zest
• Juice of half an orange
• Half a star anise
• 2 Bay leaves
• A pinch of ginger
• A pinch of mixed spice
• A pinch of cinnamon

Christmas Fruits

• 250g Frozen fruits
• 60g Jam sugar
• Half a lemon
• 4 Gelatine leaves

Panacotta

• 75ml Full fat milk
• 200ml Double cream
• 30g Sugar
• 5g Vanilla
• 1 1/2 Gelatine leaves

Cheesecake

• 200g White chocolate
• 270g Soft cheese
• 150ml Double cream
• 4 tbsp Orange liqueur

Nut Praline

• 100g Hazelnuts
• 110g Sugar
• Christmas Tree Cone

Christmas Tree Cone

• White chocolate

For the light Christmas cake -

1. Mix the butter and brown sugar.
2. Add the egg.
3. Then add the dried fruits, nuts and toffee pieces.
4. Add the treacle.
5. Slowly, mix in the flour and salt.
6. Add a drop of alcohol and mix well.
7. Place the mixture in a greased tin.
8. Bake for an hour at a temperature of 160C.
9. Once you've removed it from the oven, leave to cool and add some more alcohol on top.

For the mulled wine -

1. Place all the ingredients in a saucepan and heat it up.

For the Christmas fruits -

1. Place the fruits, sugar and lemon juice in a saucepan and bring to the boil until it has reached 105C, then add the gelatine leaves and mix well.
2. Add the mulled wine to the mixture and mix well.

For the panacotta -

1. Place the milk, cream and sugar in a saucepan and bring to the boil. Once you see the first bubbles forming, turn off the heat and add the gelatine.
2. Mix well before adding the vanilla.

For the cheesecake -

1. Melt the chocolate slowly.
2. Whisk the cream until thick.
3. Add the melted chocolate to the cream and add the soft cheese one spoonful at a time.
4. Lastly, add the orange liqueur.

For the praline -

1. Place the sugar in a saucepan and melt over a medium heat.
2. Once the sugar has melted, turn the heat off and add the nuts. Leave to cool on a piece of greaseproof paper.
3. Once the mixture has cooled down, place in a food processor.

For the Christmas tree cone -

1. Melt the white chocolate slowly until it has reached a temperature of 48 degrees. Remove from the heat and let it cool down quickly until it reaches a temperature of 27 degrees.
2. You'll need a half sphere shape.
3. Cover the shape with the white chocolate.
4. Once they've hardened, add the mulled wine mixture and cover with more white chocolate.
5. Make 3 different sized cones with greaseproof paper and cardboard - make sure the tops are the same size as the spheres.
6. Pour white chocolate in the cones and cover to create your ideal shape.

To assemble -

1. Once the white chocolate has cooled and hardened, place the panacotta inside, then the praline, then the cheesecake mixture.
2. Carefully, remove the half sphere from the mould and place inside the cone. This will close up the cone.
3. If there's a gap, fill it with more white chocolate.
4. Cut the Christmas cake into a trunk shape to place underneath the trees - cover in dark chocolate.
5. Decorate the trees as you wish.
6. Colour the white chocolate with green food colouring.
7. Pipe to decorate.
8. Cover the whole lot with colourful glitter!