Even though our to-do lists are longer and our homes busier than ever, there’s something about Christmas that gives us the extra chutzpah to bake. And not just any baking, but baking for a crowd. So, with this in mind, here are two crowdpleasing recipes – a rich hazelnut “Nutcracker” creme brulee and a resplendent chocolate fondant bundt cake – with a few make-ahead and shortcut secrets to give you a head start.
Chocolate fondant bundt cake (pictured top)
Serve this rich, decadent dessert warm from the oven in the centre of the table, piled with ice-cream (and perhaps pouring cream, too – why not? It’s Christmas!). The batter can be made and kept in the fridge for up to 24 hours, then baked from chilled; add an extra 10 minutes to the cooking time if you do so, though.
Prep 5 min
Cook 45 min
Serves 8-10
250g butter, plus extra for greasing
6 large eggs
150g caster sugar
250g dark chocolate
50g milk chocolate
50g malt syrup
100ml whole milk
120g plain flour
20g cocoa powder
½ tsp fine sea salt
Ice-cream and/or pouring cream, to serve
Heat the oven to 180C (160C fan)/350F/gas 4 and generously butter a large bundt tin (or spray it with cooking spray). In a stand mixer (or with an electric whisk), beat the eggs and caster sugar on medium-high for five to seven minutes, until very pale, thick and tripled in volume.
Meanwhile, melt the butter, both chocolates, malt syrup and milk in a heatproof bowl set over (but not touching) a pan of gently simmering water (or in short bursts in the microwave), then stir until smooth.
With the mixer running on low, slowly pour the warm chocolate mixture into the whipped eggs, mixing it in until just combined.
Sift the flour, cocoa powder and salt into a bowl, then gently fold into the batter until no streaks remain. Pour into the greased bundt tin and smooth out the top. Chill this until ready to bake, or bake immediately for 20 minutes, until the edges are just set and the centre still has a gentle wobble.
Leave to cool in the tin for 10 minutes, then carefully turn out on to a platter and take to the table. Slice and serve warm with scoops of ice-cream and plenty of cream.
Nutcracker hazelnut creme brulee
This luxurious custard can be made ahead of time. If you have a blowtorch, by all means, finish it off like a regular creme brulee, but I’ve devised a crunchy, nutty and sugary topping that can be made in advance and sprinkled on top of the set custards.
Prep 5 min
Cook 1 hr, plus cooling
Chill 3 hr+
Makes 6
90g whole roast hazelnuts, or hazelnut butter
120ml whole milk
360ml double cream
90g light brown sugar
3 large eggs
A big pinch of salt
For the topping
120g caster sugar
60g roast hazelnuts
Heat the oven to 140C (120C fan)/275F/gas 1 and put six ramekins in a deep baking dish. If using whole hazelnuts, blend them with the milk (and a splash of the cream, if needed) until you have a smooth paste; if using hazelnut butter, simply whisk it into the milk.
In a saucepan, combine the cream, milky hazelnut mixture and brown sugar and heat gently until steaming and the sugar has dissolved.
Lightly whisk the eggs in a bowl, then slowly pour in the hot cream mixture, whisking continuously but gently (you don’t want to incorporate any air). Stir in the salt.
Strain the custard into a jug, then divide it between the six ramekins. Fill the baking dish with hot water to come halfway up the sides of the ramekins, then bake for 30-40 minutes, until the custards are just set with a slight wobble in the centre. Remove, leave to cool to room temperature, then chill for at least three hours (or overnight).
For the hazelnut caramel topping, line an oven tray with baking paper. Heat the caster sugar in a small pan until it melts and turns into a golden caramel, stir in the hazelnuts, then pour on to the tray and leave to cool completely. Once set and hardened, blitz into a fine crumb. Just before serving, sprinkle this generously over the chilled custards. Alternatively, for a classic brulee topping, sprinkle a thin, even layer of caster sugar over each custard and torch or grill until melted and caramelised. Leave for a minute or two to harden into a glassy crust, then serve.
