Christmas Cookbook Reviews

I’ve already admitted to a bad cookbook habit so it won’t come as a great surprise I have several Christmas cookbooks. I thought I’d review my three general Christmas cookbooks.

  1. Delia Smith’s Christmas
    Delia Smith Christmas
    Delia Smith’s Christmas is my oldest and most well thumbed Christmas cook book. It was the book I used every year to get turkey cooking times and after an unsuccessful attempt with classic mincemeat that went off I subsequently always used Delia’s method of melting the suet. The red cabbage recipe is a classic and whilst I’ve never used Delia’s countdown religiously it has always been useful guidance.
    In the past I’ve made the roasted red peppers stuffed with fennel which was good and I make the mushroom risotto from this book regularly. I made her venison casserole this year and will be making that again. There are still many recipes in this book that I’ve never tried. I have often thought I must try her Irish coffee pudding so this time I really will make a note to make it soon.
    It contains all the information you might need for successful food at Christmas. Recipes as well as lists, timings and advice. She includes several interesting vegetarian options for Christmas dinner. Justifiably a classic, some recipes may look almost retro but all look good.

    The book is spit up into the following chapters:
    Lists and More Lists
    All kinds of Christmas Cakes
    Talking Turkey…and Geese and Hams
    Christmas Puddings and Mincemeat
    Preserves, Pickles and Chutneys
    Christmas on Ice
    Canapes and Nibbles
    A Party Selection
    A Vegetarian Christmas
    Ducks, Geese and Game
    Roasted Meats and Cold Cuts
    Winter Vegetable Dishes and Salads
    Christmas Desserts and Sweet Dishes
    Homemade Sweets and Chocolates
    The Last 36 Hours
    Supper Dishes and Left-overs
    Mail Order and Home Delivery Suppliers (curiously old fashioned these days)
    More About Turkeys

  2. Nigella Christmas
    Nigella Christmas

    I like the Nigella Christmas cookbook, it conveys her love of entertaining combined with a ‘don’t stress it’ approach. Although even with my tendency to feed anyone who comes through the door I found the idea of a ‘Welcome table’ groaning with food just to greet anyone who turned up odd. One of my criticisms with this book is its footprint. It is too big to hold easily (in my opinion large format cook books only work if they are slim enough not to be too heavy). A number of the recipes in this book have appeared in previous Nigella cookbooks and it  contains at least one spectacular failure – I tried her gingerbread stuffing the Christmas after I got this book and threw it away after one taste. Aidan  made her yule log which was nice but nothing spectacular.
    That said I make her spruced up vanilla cake from this book several times each year, it’s a very easy cake to make before visiting family and friends and is always well received as it looks special and tastes nice. Browsing through the book for this review I noticed she includes some nice ideas for winter dinner party meals that are not christmassy so I’ll try a couple more recipes before I put this book away for the year.

    The book is organised as follows:
    The More the Merrier Cocktails, Canapes and Manageable Mass Catering
    Seasonal Support Soups, Salads, Sauces and Serve-later sides
    Come On Over…Stress free suppers
    The Main Event
    Joy to the World Christmas Baking and Sweet Treats
    All Wrapped Up Edible Presents and Party Preserves
    A Christmas Brunch for 6-8
    A Bevy of Hot Drinks
    Dr Lawson Prescribes…

  3. Sarah Raven’s Complete Christmas
  1. Sarah Raven Complete Christmas

Sarah Raven’s Complete Christmas is the most inspirational book, with stunning photographs. Sarah’s planning for Christmas includes flowers and starts in September! It is the sort of book which makes you wish you had a large well stocked garden and lots of free autumn weekends to potter around since at least half of the book is floral and foliage decorations for christmas and there are a number of edible gift recipes. Although the recipes look lovely I’ve only made the christmas pudding ice cream so far which was delicious. I suspect if I didn’t already have Delia’s book this would be my guide to making Christmas dinner as it is thorough without being over complicated. This book is split into the following sections:

Planning Ahead which includes forcing bulbs for Christmas as well as homemade chutneys.
Decorations which includes ideas for decorating your Christmas tree and making wreaths
A Christmas Party which has more flowers and lots of canape recipes
Christmas Eve Recipes from breakfast through light lunch to 3 course dinner
Christmas Day How to do all the essentials including roast goose with interesting ideas and variants for basics such as stuffings
Boxing Day Lots of interesting ideas for using up leftovers
New Year’s Eve with winter dinner party recipes


Panettone Bread and Butter Pudding

Panettone Bread and Butter PuddingAidan made this, I don’t know where he found the recipe, he’d seen it made on tv. It was really really nice and wasn’t as dark as it looks in the picture above. It was best cold the next day sliced almost like a piece of patisserie. The recipe is incredibly rich.


  • 750g Panettone
  • 600ml double cream
  • 8 eggs
  • 200g sugar
  • 1 teaspoon vanilla extract
  • 2 tbsp demerara sugar


  1. Preheat the oven to 150C
  2. Cut the panettone into 2cm thick slices and place in overlapping layers in a baking dish
  3. Bring the cream almost to the boil over a medium heat. In the meantime which the eggs and sugar together
  4. Pour the hot cream slowly into the eggs, whisking constantly to stop the eggs from scrambling
  5. Add the vanilla, sieve the custard into a jug and pour into the baking dish, covering all of the panettone.
  6. Baste and parts of the panettone that are dry and leave to soak for 10 minutes
  7. Sprinkle the Demerara sugar over the top for a crispy topping
  8. Cover with foil and bake for 40-45 minutes, or until the custard has set and the pudding is golden.

Braised Red Cabbage with Apples – Delia Christmas

Delia Red cabbage

I’m catching up posting some of the recipes I tried over Christmas. I’ve made this red cabbage before but had forgotten how good it is, even cabbage hating teens liked it. The quantities below serve 10-12 since it keeps in the fridge for at least a week and freezes well it’s worth making this sort of quantity. It’s a great veg for Christmas dinner as you can make it in advance and just warm through on the day. It also goes wonderfully with Roast Pork.


  • 1kg (2lb 4oz) red cabbage
  • 450g (1lb) onions, chopped small
  • 450g (1lb) cooking apples, peeled, cored and chopped small
  • 1 clove garlic, chopped very small
  • ¼ whole nutmeg, freshly grated
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 3 tablespoons brown sugar
  • 3 tablespoons wine vinegar
  • 15g (½oz) butter
  • Seasoning


  1. First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk. Then shred the rest of the cabbage finely, either by hand or in the food processor.
  2. Next arrange a layer of shredded cabbage seasoned with salt and pepper in a large casserole, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Now pour in the wine vinegar, lastly add dots of butter on the top.
    Delia red cabbage before cooking
  3. Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.

Mincemeat Muffins

Mincemeat Muffins

First week or so of January is use up Christmas leftovers time and somehow making mince pies after Christmas seems so wrong. Fortunately mincemeat muffins are an easy and less obviously Christmassy way of using up left over jars of mincemeat. The quantities below make 12 and use half a jar. I had a whole jar to use and these were destined for my husbands aunts freezer. She defrosts them with a 30s zap in the microwave which also makes them nicely warmed.


  • 9oz/250g plain flour
  • 3 teaspoons baking powder
  • 3oz/85g granulated sugar
  • 1 egg
  • 8fl oz/240ml milk
  • 3fl oz/90ml olive or sunflower oil
  • 1/2 jar mincemeat


  1. Preheat oven to 190 C gas mark 5
  2. Sift together dry ingredients
  3. Mix wet ingredients including the mincemeat together in a separate bowl
  4. Pour wet ingredients into dry and stir until just combined (about 30 secs)
  5. Put mix into 12 muffin cases and bake for 20-25mins

mincemeat muffins before baking

Turkey & Stuffing Pie

Turkey and Stuffing Pie

Despite ending up with a larger turkey than ordered we did’t have enough turkey left to make a curry. We did have a lot of the sage and onion stuffing that was inside the bird so I decided to make a turkey and stuffing pie. We had leftover gravy on Christmas day so we’d frozen a pack of about 500ml which I go out of the freezer to go in the pie. Since this was very definitely leftover pie I decided to throw in some leftover cranberry sauce as well.

This pie was seriously delicious, it will be the first thing I make with leftovers next Christmas.

Turkey and Stuffing Pie - a slice

Serves 4 – 6 people.


  • 2 small onions or 1 large onion
  • 1 stick celery
  • 500g cooked turkey & stuffing
  • 500ml gravy
  • 5 -6 tbsps cranberry sauce

for shortcrust pastry

  • 350g plain flour
  • 200g cold butter, cubed
  • 1 large egg
  • 1 tbsp water
  • 1 small egg for egg wash


  1. Make Shortcrust pastry
  2. Roll out just over 1/2 pastry and base line 23cm pie dish
  3. Place cooked turkey and stuffing in pie dish
    Turkey and Stuffing Pie before gravy
  4. Heat gravy and add cranberry sauce to taste, simmer for 15mins approx to reduce
    Turkey and Stuffing Pie - the gravy
  5. Pour gravy over filling
  6. Roll out remainder of pastry for pie topping, place on top and make small hole in middle to let steam out whilst cooking
    Turkey and Stuffing Pie before baking
  7. Bake for 30-35 minutes

Christmas Pudding ice cream – Sarah Raven’s Complete Christmas

Christmas pudding ice cream

I think I’ve already mentioned I love Christmas leftovers. I didn’t make a Christmas pudding this year which I was a bit sad about as I love the ritual. But I’d bought a Heston hidden orange Christmas pudding last year as we were going to Dubai and we loved it so much I decided to buy one again this year, it is rare that I prefer a commercial version of anything over home-made. We made very good inroads on the pudding Christmas day but there was some left so I decided to try the Christmas pudding ice-cream from Sarah Raven’s Complete Christmas book for New years eve dinner. We have a barely unused ice-cream maker that you need to plan ahead and put into the freezer at least the day before, but I’ve had time to browse through my Christmas cook books this year and plan ahead.

Ingredient quantities are a little odd, I assume they don’t need to be precise for this recipe, also condensed milk comes in cans measured in ml in the UK so I don’t understand why the measurement is in grams.

I haven’t quite got the hang of the ice cream maker and the ice cream did have to go into the freezer for a while afterwards anyway. The pudding had a tendency to sink in the ice cream so regular stirring as it froze was essential, next time I’ll ensure the ice cream is sufficiently frozen that it can support the weight of the pudding before I mix it in.

End result is delicious, I’ll definitely be making this again next year with left over pudding.


  • 568ml milk
  • 100g caster sugar
  • a few drops vanilla extract
  • 220g sweetened condensed milk
  • pinch salt
  • 475ml whipping or double cream
  • 150g Christmas pudding broken up
  • slosh rum to taste


  1. Heat the milk, sugar and vanilla extract and bring to boiling point. Remove from the heat and cool
  2. Add the condensed milk, salt and cream
  3. Put in an ice cream maker and freeze/churn for 20 minutes. Fold in the Christmas pudding and add the rum to taste. Put into a container and freeze
  4. If you don’t have an ice-cream maker pour mixture into a plastic container and freeze for 2 hours. Remove from the freezer and stir well. Return to the freezer and repeat this process twice, stirring at 2 hour intervals, before serving.

Shining star biscuits – Usborne Christmas Cooking

Shining star baked

I love these little cookies, you can make them to hang on the Christmas tree but I didn’t have a second tree this year so not enough room. Usually I do a second tree between my kitchen and dining room that I decorate with edible decorations but this year I needed to put up a second table on Christmas day as there were 12 for Christmas dinner so I just couldn’t fit it in.

I doubled up the quantities and since they were for giving away after Christmas rather than to hang on a tree I baked the stars cut out from the middle as little cookies to mix in. They look lovely in a cellophane bag with ribbon

Shining star in cellophane

I also doubled the ingredients as the recipe in Christmas Cooking (Usborne Cookbooks) had 1/2 egg! If you were just making shining star biscuits the quantities below would make about 30 – 40.


  • 100g/4oz light soft brown sugar
  • 100g/4oz softened butter
  • 1 small egg
  • 230g/9oz plain flour
  • 30g/1oz cornflour
  • 2 tsp mixed spice
  • solid boiled sweets


  1. Mix the sugar and butter together very well until there are no lumps
  2. Break egg into a separate bowl and mix well, then add to the butter mixture a little at a time mixing in well
  3. Sift flour, cornflour and mixed spice into the bowl and mix well
  4. Squeeze the mixture with your hands until a firm dough is formed and make into a large ball
  5. Sprinkle work surface with flour and roll out dough until it is 4mm/0.25in thick
  6. Line baking tray (I just greased mine and it was ok). Use cutter to press out lots of stars.Use fish slice to put them onto tray (this is much easier done now rather than after you have cut out the middle).
  7. If you are planning to hang on a Christmas tree make a hole in each star by pressing a straw through the dough near top of one of the points.
  8. Use a smaller cutter to cut  hole in the middle of each star. The hole should be slightly bigger than the sweet. I used the smallest star cutter, the book suggests a round cutter. I think a round cutter would be better if you were making a hole to hang on a tree.
  9. Either squeeze the pieces of dough into a ball and roll out again. Since I have nice little star shapes I baked those as well. Roll out excess and cut out more cookies.
  10. Drop a sweet into the hole in each star shape.
    Shining star before baking
  11. Bake the shapes for 10-12 minutes then take out. Leave them on the tray until they are cold.