Ingredients

• 125g plain chocolate with at least 70% cocoa solids, broken into small pieces
• 125g unsalted butter, at room temperature
• 3 medium eggs
• 3 medium egg yolks
• 2 tbsp Douwe Egberts Pure Gold coffee dissolved in 3 tbsp hot water.
• 60g caster sugar
• 145g plain flour

Method

1. First grease and then line metal pudding bowl with 7.5cm round of parchment paper. This prevents the base of the pudding from sticking.
2. In a bowl using an electric whisk the eggs, coffee egg yolks and sugar together until pale and frothy and leaves the trail of the whisk. The mixture has trebled in volume.
3. Using a spatula fold in the flour carefully making sure you trap the air in the mixture. Chill the puddings for 20 minutes. Place the puddings onto a baking tray and cook for 7-8 minutes or until just started to CRACK on the top sponge.
4. Invert onto serving plate .Serve immediately with fresh fruit and cream if liked.

Ingredients

• 225g readymade puff pastry, thawed if frozen
• 3 tsp Douwe Egberts Eastern Escape coffee
• 1 egg, beaten
• 40 - 60g granulated sugar

Method

1. Preheat the oven to 200C/Gas 6 .Roll out the pastry to a 30cm square on a surface dusted with granulated sugar. Cut into two long strips 15 x 30cm.
2. Brush the pastry with the egg wash then sift the coffee through a fine tea strainer over the egg wash. Spread half the sugar over the surface. Roll up each end of the strip tightly towards the centre until the rolls meet in the middle, press down lightly. Repeat with the other strip. Chill for 30 minutes
3. Place the pastry roll on the surface with the long edges towards you, cut into 5mm slices. Put on to a non stick baking tray 7.5 cm apart. Sprinkle with a little granulated sugar and bake for 15 minutes or until golden brown. Store in an air tight tin.

Ingredients

• 110ml condensed milk, plus 4-6 extra spoonful of condensed milk
• 700ml hot water
• 6 tbsp Douwe Egberts Inspirations Eastern Escape coffee

Method

1. Simply pour the condensed milk into a large jug. Make the coffee by dissolving the coffee in the hot water then adding it to the milk. Leave to cool. Fill 6 glasses with ice plus 1 spoonful of the milking the base of the glass. Stir the coffee onto the ice and condensed milk. Serve at once.

Ingredients

• 3 large egg whites,
• 175g equal quantities of caster sugar and icing sugar, sifted together
• A pinch salt
• 1 tsp Douwe Egberts Pure Gold coffee, sifted finely using a tea strainer
• 1 tbsp chopped walnuts, (optional

Method

1. In a grease free mixing bowl using an electric whisk whisk up the egg whites until the mixture stands in stiff glossy peaks.
2. Gradually fold in the sugars and salt a table spoon at the time. Continue whisking until very stiff and shiny.
3. Line a baking tray with parchment paper. Fold the coffee into the meringue to give a marbled effect, Using two spoons make either 2 or 3 even sized meringues and sprinkle over nuts if using.
4. Bake in the oven110C or gas mark 1/4 for 2- 3 hours until crisp and firm, (the longer you cook them the crispier they will be in the centre) but still white in colour. Cool on a tray. Peel off the parchment paper and serve, Store the cooked meringues in an air tightbox.

Ingredients

• 175g dark plain chocolate 70% cocoa solids
• 150ml hot water with 2 tbsp Douwe Egberts Pure Gold coffee dissolved in the water
• 6 medium eggs, separated
• 175g golden caster sugar
• For the filling:
• 300ml double cream
• 2-3tsp caster sugar
• 1 tsp Douwe Egberts Pure Gold coffee dissolved in 3 tsp hot water
• To Decorate:
• A little sifted icing sugar
• A few holly leaves
• A few fresh raspberries or soft seasonal fruit

Method

1. Grease and line a 38 x 28 cm Swiss roll tin with parchment paper. Preheat the oven to 180C/Gas 4
2. Melt the chocolate with the coffee water in a small heatproof dish over a pan of hot water. Stir until smooth.
3. Whisk up the egg yolks and sugar together with an electric whisk until pale, thick and trebled in volume. Beat in the melted chocolate.
4. In a grease free bowl whisk up the egg whites until they hold soft peaks. Stir in a third of the egg white into the chocolate mixture to loosen it. With a spatula gently fold in the egg white until everything is evenly mixed.
5. Bake in the oven for 20 minutes or until springy to the touch.
6. Cover the cooked roulade with a clean damp cloth and leave until cold. Once cold cover with cling film and leave for 6 hours. Meanwhile, whisk the cream with the sugar and coffee until the cream just holds its shape. Don't over whisk.
7. Lightly dust a large sheet of parchment paper with sifted icing sugar. Remove the cling film and turn out on to the sugared paper. Trim the edges of the roulade and spoon and spread over the cream mixture and roll it up starting from the long side on. Use the sugared paper to help you.
8. It will form cracks don't worry. Decorate with raspberries if liked.
9. Decorate with holly and serve in slices.

Ingredients

• 250g Medjoo dates, halved and stoned
• 120ml hot coffee made with 1tbsp Douwe Egberts Pure Gold coffee
• 80g butter at room temperature, plus a little for greasing
• 140g light soft muscovado sugar
• 1/4 tsp vanilla extract
• 2 large eggs, beaten
• 170g self raising flour.
• For the sauce:
• 250ml double cream
• 1 tsp Douwe Egberts Pure Gold coffee dissolved in 3 tsp water
• 2 tsp black treacle

Method

1. Chop up the dates and put into a small bowl, Pour in the coffee water and stir well. Leave the dates to macerate for 2-6 hours.
2. Grease and base line an 11/4 litre heat proof bowl. Fill up a steamer with water or a large pan with a lid 1/3rd full.
3. Beat the sugar and butter together in a large mixing bowl. Add the vanilla and the eggs slowly beating with a wooden spoon. Fold in the flour and the dates. Spoon date mixture into the basin. Cover the top of the pudding with a double thickness of greased foil with a pleat down the centre in to allow the sponge to rise during cooking. Put on the lid on the pan and steam for 2 hours. Keep checking the pan to make sure it does not boil dry. If the water level is low just top up with hot water not cold.
4. Meanwhile, make the sauce by putting all the ingredients into a heavy based pan and stir up to the boil. Once boiled reduce the heat and cook and stir for 5-6 minutes or until it coats the back of the wooden spoon.
5. Once the pudding is cooked, loosen with a knife and invert onto a serving plate.
6. Remove the parchment paper and pour some sauce on the top of the pudding and serve the rest in a jug.

Ingredients

• 50g shelled Brazil nuts, coarsely chopped, tossed in a little Plain flour shaking off any residue
• 75g unsalted butter
• 200g soft brown sugar
• 100g plain flour, sifted
• 1 tsp baking powder
• 2 large eggs, beaten
• 1 tsp vanilla extract
• 2 tsp Douwe Egberts Inspirations Brazilian Samba coffee , dissolved in 1 tbsp hot water
• 1 tbsp coffee liqueur (optional)
• 75g white chocolate drops , tossed in a little plain flour, shaking off any residue
• For the icing:
• 100g icing sugar
• 1 tbsp Douwe Egberts Brazilian Samba coffee dissolved in 2 tbsp hot water
• For decoration:
• A little icing sugar sifted

Method

1. Preheat the oven to 190C/gas 5. Base line with parchment paper and grease a 18 x25x 3cm cake tin
2. Melt the butter and sugar together in a pan over a gently heat until the sugar just starts to dissolve. Remove from the heat and allow to get cool.
3. Sift the plain flour, baking powder together in a mixing bowl. In a separate bowl mix together the eggs, vanilla, coffee and liqueur if using. Stir in the butter and sugar mixture. Add the butter and eggs to the flour and stir until evenly mixed together. Stir in the nuts and chocolate drops folding into the mixture evenly.
4. Spoon the mixture into the prepared tin and bake for 20-25 minutes or until well risen. Leave to cool in the tin. When cold place onto a chopping board. Remove and discard the parchment paper. Mix the icing sugar and coffee together adding a little extra drop of water to make a thick pipable consistency.
5. Put the icing into a piping bag fitted with a small writing nozzle and drizzle over the cake. Cut the cake in 12 even pieces.

Ingredients

• 225g unsalted butter
• 225g golden caster sugar
• 4 medium eggs, beaten
• 3 tbsp Douwe Egberts Pure Gold granules dissolved in 1 tbsp boiling water
• 225g self raising flour, sifted with 1 tsp baking powder
• 75g shelled walnut halves, chopped plus 8-10 walnut halves for decoration
• For the coffee icing:
• 200g icing sugar, sifted
• 200g unsalted butter
• 2 tbsp coffee Douwe Egberts Pure Gold dissolved in 2 tbsp hot water
• A little Demerara sugar, to decorate

Method

1. Preheat the oven to 180C/ Gas 4. Grease and base line 2 x 20cm sandwich tins with parchment.
2. Cream the butter and sugar together with an electric whisk or wooden spoon until pale in colour, light and fluffy in texture. Slowly add the beaten egg beating well after each addition. If it curdles add 1-3 tbsp of the measured out flour.
3. Fold in the remaining flour along with the dissolved coffee. Carefully fold in the nuts then divide the mixture between the two prepared times. Tap the cakes gently on the work surface to remove any air bubbles.
4. Bake the cake in the oven for 20-25 minutes or until well risen and golden brown. Leave in the tins to cool a little before transferring to a cooling tray. Once cold remove the parchment paper.
5. Meanwhile, make the filling by creaming the butter, coffee and icing sugar together in a bowl until soft. Place one cake onto a serving plate upside down. With a palette knife spread half the icing over it and put on the remaining top. Paddle the icing over the top and decorate with the walnut halves. Sprinkle on the Demerara sugar to give a sparkly effect.

Ingredients

• 250g / 9oz raisins
• 225g / 8oz sultanas
• 450g / 1lb currants
• 85g / 3oz mixed peel
• Finely grated zest of 1 orange and the juice of 2 oranges
• Finely grated zest and juice of one lemon
• 1 tsp mixed spice
• ½ tsp ground cinnamon
• ½ tsp grated nutmeg
• 150ml / 5fl oz cold Earl Grey tea
• 6 tbsp brandy or rum
• 1 large cooking apple, peeled, cored and grated
• 85g / 3oz blanched almonds, roughly chopped
• 340g / 12oz dark soft brown sugar
• 2tbsp black treacle
• 225g / 8oz well chilled or frozen unsalted butter, grated
• 225g / 8oz brown or white Genius Gluten Free Bread, whizzed into fine breadcrumbs
• 55g / 2oz rice flour
• 55g / 2oz corn flour
• 2 tsp of baking powder (gluten free)
• 1 tsp of salt
• 5 eggs, beaten

Method

1. In a large mixing bowl mix all the dried fruit, mixed peel, orange and lemon zest and spices together and soak overnight in the orange and lemon juice, cold tea and brandy or rum. Mix in the grated apple, chopped almonds, brown sugar and black treacle.
2. In another bowl, mix the butter, breadcrumbs, rice flour, corn flour, baking powder and salt together, then gradually beat in the eggs until the mixture is smooth. Stir into the soaked fruit mixture.
3. Spoon the mixture into two 1litre pudding basins, greased with butter to two-thirds full, cover with greased greaseproof paper and foil, secured around the edge of the bowl with string. Steam for 8 hours checking occasionally to top up with more water if necessary.
4. Remove the pudding basins from the pan and leave to cool. To store, cover the puddings with fresh greaseproof paper, foil then cling film and place somewhere cool and dry.
5. On Christmas day, steam the puddings for a further six hours before serving.

Ingredients

• 3 tbsp raisins
• 1 tbsp mixed peel
• 100ml / 3 fl oz rum or brandy
• 55g / 2 oz dairy free butter substitute, softened
• 7-8 slices of Genius White Gluten Free Bread, thinly sliced and crusts removed
• 300ml / 10 fl oz Lactofree milk
• 300ml / 10 fl oz Lactofree cream
• Vanilla pod, split down the middle with a sharp knife
• 3 large eggs
• 140g / 4 oz caster sugar
• 2-3 tbsp apricot jam
• 1-2 tsp icing sugar
• Ovenproof dish that holds 1½ litres of liquid, greased with butter

Method

1. Soak the raisins and mixed peel in the rum or brandy then preheat the oven to 170°C/325°F/gas mark 3.
2. Butter the bread, cut each slice in half on the diagonal and arrange in the ovenproof dish.
3. Pour the milk and cream into a pan and bring to boil with the vanilla pod. Whisk the eggs and sugar together then whisk in the hot milk mixture. Scrape the vanilla pod seeds into the milk and discard the pod.
4. Sprinkle the soaked raisins, with any remaining rum or brandy and the mixed peel over the bread then pour over the custard.
5. Place the dish in a roasting tray on the middle shelf of the oven. Carefully pour water into the tray until it comes halfway up the sides of the ovenproof dish. Gently put the roasting tray into the middle of the oven and bake the pudding for 45 minutes or until lightly set and golden brown.
6. Warm the apricot jam, pass through a sieve to remove the fruit and brush liberally over the pudding. Dust with icing sugar and serve.