Scrumptious Christmas Dessert Recipes That are Guaranteed to Delight this Festive Season

Who doesn’t love jelly & ice cream!?

The best thing about this recipe is – there is no real recipe!! Simply make your favourite Chivers jelly according to the pack instructions, grab a big bowl of it, top with your favourite ice cream & enjoy!!

TIP: For a super quick jelly & ice cream fix, grab your favourite Chivers jelly pot, whip off the lid & top with a scoop of your favourite ice cream!! Super Simple but Super Delicious! Or if you prefer, add some of  the new Chivers real dairy cream! 

These traditional Mince Pies are made with Chivers luxury mincemeat and served with Chivers Whipped Cream.

They are the perfect addition to any festive menu and can be made ahead of time and stored in an airtight container or frozen until the big day.

You will need:

• 225g/8oz plain flour
• 125g/4oz golden caster sugar
• 100g packet ground almonds
• 125g/4oz butter or margarine, softened
• 1 egg, beaten
• Water, if necessary
• 1 x jar of Chivers Mincemeat
• For dusting: icing sugar

Method

1. Preheat the oven to 200°C/400°F/gas mark 6.
2. Lightly grease a 12-cup patty/bun tin.
3. Combine the flour, sugar and ground almonds in a large bowl and mix well.
4. Rub in the butter or margarine. Add the egg and mix to a soft dough (mix in the water if needed).
5. Turn onto a floured board and gently knead.
6. Wrap in cling film and chill for 30 minutes.
7. Roll the pastry on a floured board and stamp out rounds using a cutter to fit the greased tins.
8. Place a teaspoon of mincemeat into each pastry-lined cup. Cut a ‘lid’ from the remaining pastry for the tops, then press them onto the pastry bases.
9. Bake for 15 minutes or until golden brown.
10. Dust with icing sugar when cooled & serve with Chivers Real Dairy Cream!

This quick berry Knickerbocker Glory will be ready in just 10 minutes and serves 4. It is so simple to prepare, that even the youngest member for the family can enjoy getting creative!

You will need: 

• Chivers Real Dairy Cream
• 2 tsp icing sugar
• 4 Chivers Strawberry Jelly Pots
• 4 heaped tbsp Chivers Raspberry Jam
• 2 tblsp water
• 125g fresh raspberries
• 100g fresh strawberries chopped
• 8 scoops of vanilla ice cream
• Sprinkles or your favourite toppings to serve!

Method:

1. Remove jelly from pots. Place into a large bowl and mash up with a fork.
2. Divide jelly between four serving glasses.
3. Whisk together the jam and water in a bowl to create a thick sauce consistency.
4. Divide strawberries between the four serving glasses.
5. Top each mound of strawberries with 2 scoops of ice cream.
6. Add raspberry sauce on top of the ice cream, reserving a little for the top layer.
7. Add raspberries, followed by cream, sprinkles and remainder of the sauce.
8. Dig in with a spoon long enough to reach the bottom.

A twist on a traditional hot chocolate this peppermint hot chocolate recipe is ready in 10 minutes and the quantities will serve 2 large mugs or 4 small ones!

You will need:

• 500ml whole milk
• 300g milk mint chocolate, finely chopped
• 4 – 6 mini peppermint candy canes, 2 whole, 2 – 4 chopped/smashed
• 4 – 6 marshmallows
• Chivers Cream to serve!

Method:

1. Heat milk in the microwave for 2 – 3 minutes; alternatively heat in a pot over a low to medium heat until hot to the touch.
2. Add milk to a large jug.
3. Add the finely chopped chocolate to the milk. Allow to sit for about 30 seconds and then whisk together until the chocolate melts.
4. Serve hot chocolate topped with marshmallows, Chivers Cream, chopped and whole peppermint candy canes!

These traditional mini trifles can be made ahead of time and take just 20 minutes to prepare.

This recipes make 4 to 6 mini trifles (depending on the size of your glasses) or you could use it to make one large trifle that will serve up to 12.

You will need:

• 2 packs of Chivers Raspberry Jelly + water
• 1 punnet of fresh raspberries (125 – 150g)
• 250g loaf of Madeira Cake
• Chivers Real Dairy Cream Can
• 400g fresh raspberries/strawberries or other berries for the topping
• 1 small carton of ready-made custard

Method:

1. Chop jelly into chunks and place into a microwave safe dish. Add 200ml of cold water and then heat in the microwave for 2 minutes.
2. Stir until dissolved.
3. Add 700ml of cold water to the jelly.
4. Pour jelly into your trifle dishes. Add raspberries and then place the dish into the fridge for the jelly to set for 3 – 4 hours.
5. Add half of the custard in on top of the set jelly.
6. Slice Madeira cake into chunks. Add half of the Madeira cake on top of the custard layer, followed by a big helping of Chivers cream.
7. Top with half of your chosen berries
8. Repeat one more time, finishing with berries on top.
9. Garnish with some extra cream, sprinkles or chocolate shavings if desired.

It’s strawberries and cream, but not as you know it!

What could be cuter than a lot of strawberry Santa Hats ready to take along to the work or school Christmas party – delicious AND cute!

You will need:

• All you need for this one is Fresh Strawberries & Chivers Real Dairy Cream!

Method:

1. Wash strawberries and pat dry with paper towel.
2. Slice the stalk end off, so that the strawberry sits flat.
3. Slice across each strawberry about halfway up
4. Pipe cream onto the cut strawberry and place the top of the ‘hat’ back on.
5. Pipe a little dot of cream onto the top.

TIP: if you want to turn these Santa hats into a little army of mini Santas, grab some sprinkles or chocolate icing and add if some eyes and buttons for his famous red coat!

These Christmas tree jellies are perfect for a fun family activity over Christmas break. We used Strawberry jelly but you can use your favourite Chivers jelly flavour.

Ready in just 10 minutes, this recipe makes approx 100 Christmas tree jellies!

You will need:

• 1 packet of Chivers strawberry jelly
• 50ml room temperature or cool water
• 50 – 80ml boiling water
• 12g powdered gelatine
• 60ml – 80ml boiling water
• 1 tblsp plain greek yogurt, optional

Method:

1. Remove jelly from the packet, chop into cubes and place it into a large jug.
2. Cover with 50 ml of cool or room temperature water.
3. Place into the microwave for 1 minute.
4. Remove, add the boiling water, the lesser amount for a super firm jelly; mix to combine and then sprinkle over the gelatine powder.
5. Whisk to combine to dissolve the gelatine.
6. Stir in the yogurt if using.
7. Place Christmas tree sweet mould(s) or mould of your choice onto a tray.
8. Then divide the mixture up into one large or two smaller moulds.
9. Place into the fridge to set for at least a couple of hours.
10. Pop the Christmas Tree Jellies out of the mould. Store in the fridge in a sealed container for 3 – 10 days; only 3 days if you use the yogurt!
    

Tip: You can have these at home or make a big batch and give them to your friends & family as a home-made Christmas present! 

A quick mix in a bowl biscuit base, the easiest peanut butter fudge and a layer of Chivers raspberry jam on top for a speedy, peanut butter and jelly delight!

Ready in just 25 minutes, this recipe makes 16 squares.

You will need:

For the Base

• 100g oat flour (or plain flour)
• 120g ground almonds
• 60g butter melted
• 60g honey or maple syrup

For the Peanut Butter Fudge

• 240g smooth natural peanut butter
• 120g coconut oil, melted
• 100ml maple syrup or honey

Chivers Jelly Topping

• 1 pack of Chivers Raspberry Jelly
• Handful of fresh raspberries
• Coconut for topping, optional

Method:

1. Line an 8 inch square tin with baking paper and preheat your oven to 180C (350F).
2. Mix together all the base ingredients. Press into the tin and spread evenly.
3. Prick with a fork all over and bake for 12 – 15 minutes.
4. Remove the biscuit base from the oven and allow it to cool in the tin.
5. Mix together peanut butter, melted coconut oil and maple syrup or honey in a jug or large bowl.
6. Once the biscuit is cool to the touch, pour over the peanut butter layer.
7. Place it into the fridge to set for a couple of hours or freezer to speed things up a bit!
8. Chop jelly, place into a large bowl or jug with 125ml hot water. Whisk until dissolved.
9. Add 300ml of cold water.
10. Allow the jelly liquid to cool, so that it is cool to the touch.
11. Place raspberries on the set peanut butter layer if using, pour over the jelly and place back into the fridge until the jelly is set.
12. Sprinkle with coconut and slice into 16 squares.

Tip: Store in the fridge for five days or up to one week; depending on the freshness of the raspberries! Best removed from the fridge five to ten minutes before tucking in!

These homemade festive pop tarts bring me back to my childhood! They are quick to prepare and will bake in approx 25 minutes.

This recipe make 8 pop tarts and they will keep in an airtight container for up to three days.

You will need:

• 2 packets of ready made shortcrust pastry
• 1 egg beaten
• ½ a jar of Chivers Strawberry Jam
• 200g icing sugar
• 3 – 4 tblsp water
• Festive sprinkles of choice

Method:

1. Remove pastry from the fridge or freezer according to packet instructions.
2. Preheat your oven to 180C (350F).
3. Slice each sheet of pastry into 8 pieces.
4. Place 8 of them on a baking paper lined tray; if you don’t have one large enough to leave a little space between them then use two trays.
5. Brush the top of each sheet with beaten egg using a pastry brush.
6. Place about 1 heaped tbsp of jam into the centre of each piece of pastry.
7. Place the remaining 8 pieces of pastry on top of each jam topped piece. Press down the sides with your fingers gently and the proceed to press down with a fork to seal the edges completely on each one.
8. Brush the top of each pop tart with the beaten egg. Prick 3 to 4 times into the centre with a fork and then bake for 22 – 25 minutes; until lightly golden and firm.
9. Allow to cool for 5 minutes on a tray and then cool fully on a wire rack.
10. Mix together icing sugar and water. Add enough to create a thick smooth consistency. Once the pop tarts are cool, top with icing and sprinkles.

Tip: You can reheat them in the microwave if desired. You can also freeze them for up to one month in a sealed container.