Year 6 students from Sarratt CE Primary School have created their very own compendium of Christmas recipes.

Year 6's Christmas Compendium

Some examples from Middle School (grades 6-8), made in Book Creator.

Middle school books

Simple to make and ever so scrumptious, these delicious mouthfuls of pure bliss will send you delight this Christmas. My mum is making these for me still, she has been ever since I could start eating them, they&#8217;re amazing!

Ingredients: 225g of diced, cold butter 350g of plain flour 100g of golden caster sugar 280g of mincemeat 1 small free range egg Icing sugar, to dust Salt, just a pinch

1. To make the pastry, mix 225g of diced, cold butter into 350g of plain flour, then mix&#160;in 100g of golden caster sugar and a pinch of salt. Shape the pastry into a ball - don&#8217;t add liquids!- and knead it until it&#8217;s fairly firm like shortbread dough. Now preheat the oven to 200c/gas 180&#8451;/fan mark 6. Line 18 holes of two 12 hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Then spoon 280g of mincemeat into each pie.

TRADITIONAL CHRISTMAS CAKE

Ingredients: 175g raisins 350g glac&#233; cherries 500g currants 350g sultanas 150ml brandy 2 zested oranges 250g softened butter

I remember making these with my Nana when I was just two! We had so much fun. She passed it down to me, now I&#8217;m passing it down to you.

250g light muscovado sugar 4 free range eggs I tbsp black treacle 75g blanched almonds Roll Out marzipan Roll out icing You could put a ribbon round if you want

For the icing 250g pack slightly salted butter, at room temp 900g icing sugar 1 tsp vanilla extract 500g tub full-fat soft cheese Edible gold spray (optional)

After that mix the flour, baking powder, bicarbonate of soda, sugar, mixed spices and salt in a bowl.

Before you begin heat the oven to 180C for fan it will be 160C for the gas it will 4. First, begin with making the sponges. Grap oil and line the base and sides of three 20cm cake tins, with baking parchment-if your cakes tins are quite shallow, line the sides to a depth of at least 5 cm-.

Whisk the buttermilk, oil , vanilla extract and 75ml of water with the eggs until creamy smooth. Pour your wet mixture in with your dry mixture and whisk until well combined. Scoop out about a third of the cake mixture into a tin

If using, mix the food colouring into the remaining batter and divide this between the other tins.

3 fresh eggs, medium-sized 85g of caster sugar 85g of plain flour (less than 2 bsp) 2 tbsp of cocoa powder (extra chocolatey) Filling an icing: 50g of butter 140g,dark chocolate, broken into squares

1 tbsp of golden syrup 284ml of double cream 200g of icing sugar (sifted and unsifted) 2-3 extra strong mint, crushed (optional) Icing sugar and holly sprigs to decorate - ensure you remove the berries before serving.

Then, cut out the template and put a sheet of baking paper on your cooking surface&#160;and roll roughly around a quarter of it to the thickness of around two &#163;1 on top each other.

Cut out one side of the sections, then slide the gingerbread (still on the baking paper) onto a baking sheet repeat with the remaining dough re-rolling the trimmings, until you have two side walls a front and a back wall also two roof top panels. Any leftovers could be used as little Christmas trees! 

Then after that, pick out the most intact almonds and gently place them pointed end first, into the roof-sections Bake all sections for 12 mins until firm and dark on the edges to give clean sharp edges then leave to cool completely and then you are done!

3 cups of flour (optional) Chocolate glaze (optional) 4 ounces of chocolate (semisweet, chopped) 4 ounces of butter 1 tablespoon of water

2. First, melt some butter, sugar and syrup in a pan. Mix the flour, ground ginger and bicarbonate soda in a bowl. Next, stir in the butter mixture from before forming a stiff dough. If your dough hasn't quite came together add a splash of water.

1. Before you start, preheat the oven to 200c for a fan oven or 180c gas mark 6 (for a gas oven.)

3. Cut out a template to desired size. Then cut a piece of baking paper to cover your&#160;work surface. 

4.&#160;After that, roll about one quarter of your gingerbread dough&#160;to the thickness of two &#163;1 coins stacked ontop of each other. Cut out one of the sections then slide the dough- still on the baking paper- onto a baking tray. Repeat this process, until you have all the walls and roof panels you should have: one back wall, one front wall, two side walls and two roof panels.

Start by de-leafing the cabbage. Combine the onion, carrot &#160;and celery together. Cook until the onions turn golden. Add the rice, parsley, salt and pepper. Use the mixture to fill the cabbage leafs, shaping little bundles. The best way to do this is to put some of the mixture on a big leaf and place a smaller leaf on top. Put the result into a pot , then cover with water and boil. You can bake them in a casserole pan full of water instead.

I remember this Christmas delight, my mouth fluttered with joy when my nan shared this recipe with me. These festive mouthfuls of joy also have hints of mint in them, which makes them extra seasonal (you don't have to use it, if you desire.) It will also indulge you and your friends and family to make this lovely dish. I've made it, so now it is your turn!!!

Surmi Christmas Delight 4-6 Yummy Yule Log 7-13 Pure Gold Christmas Drip Cake 14-23 Festive Oreo Pops 24-29 Christmas Tree Brownies 30-35 Festive Gingerbread House 36-41 Chocolate Waffles 42-44 Cinnamon &#38; Ginger Pancakes 45-51 Festive Mince Pies 52-55 Festive Gingerbread 56-59 Melting Snowman Biscuits 60-67 Chocolate Orange Cupcakes 68-73 Salted Caramel Brownies 74-77 Santa's Global Delight 78-81

Slow-Cooked Gammon With Salt 82-87 Banofee Pie 88-91 Chocolate Eruption Cake 92-95 Little Polish Gingerbread Cookies 96-103 Snowflake Macaroons 104-109 Christmas Delight 110-113 Citrus and Spice Christmas Pudding 114-119 Traditional Christmas Cake 120-125 Snowy the Snowman Cake 126-129 My Chocolate Festive Kisses 130-136

Finally add the red sponge and on top of the gold sponge add some more icing so you can stick the gold sponge and red sponge together, flat size up

Make a space in the fridge and let it cool for 30 minutes to let the icing firm up a little.

After you have assembled the cakes, get a palette knife to cover the whole cake in icing dont worry if there's some places where there is no icing because we are doing&#160;a crumb coat and a crumb coat means that at the end your finished product will have no crumbs and it will be crumbs-free. 

Once you have crumb coated is chilled, use the remaining icing to cover the cake. You can make it smooth or rough however you would like and then after that chilol for another 30 minutes

following that to put faces on the marshmallows use a black icing pen for the mouth and the eyes and use a pink or orange pen to make nose pull the pen away as you draw the nose so it is 3D.

When that is finished put a cup of icing sugar and three teaspoons and water in a bowl. Mix these together until you get a smooth texture. The mixture should watery but thick enough to coats your biscuits. With your mixture, spread on to your biscuits to create the melted snow effect

Following on from this, place your marshmallow on to your biscuit - this is the snowman&#8217;s head

After the icing sugar has set, place three mini M&#38;Ms to create the snowman&#8217;s buttons. Using your icing pen, draw on the arms of your snowman.

&#188; cup sugar &#189; cup milk 3 large free-range eggs 1 &#189; tbsp flour 1 cup melted chocolate Chopped chocolate Heavy cream 3 boxes cream cheese A pinch of salt 1 pkg. Brownie mix 1 tbsp vanilla extract I cup brownie ( cooked )

Crust: Preheat the oven to 325 F degrees, line a baking pan with baking paper, mix the brownie mixture according to the label and add to lined pan. After doing so, bake in oven and let cool. When cooled, wrap the front, back, bottom and sides in foil to prevent water, from water bath, seeping in ( use the water bath to stop cake burning ). Once done repeat this method twice to get the cake&#8217;s top and bottom layer .

Oozing with warm melted chocolate, this family favorite is ever so simple to make. This wondrous creation wiskes me back to my childhood with one whiff of the ganache.I told my mother I would never tell the recipe to others but I can&#8217;t resist!

Filling: In a mixer, blend the cream cheese and sugar until smooth, add milk, eggs, flour and salt until a cream like substance. After 4-5 mins of scraping and mixing fold in the melted chocolate pour in pan with bottom crust. Lay other crust on top.

Ganache: While the cake is setting, using medium heat, warm the heavy cream in a saucepan until bubbling. Pour the chopped chocolate into it and wait 1-2 mins whisk and drizzle upon assembled cake.

Instructions:&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160; Start by preheating your oven to gas 6, 200&#8451; or fan 180&#8451;. Before beginning to make your meringues, line two large baking trays with nonstick baking paper. Start by putting your measured amount of sugar into a roasting tin and then heat in the oven for 5 minutes. Separate the eggs so that you have 3 lots of egg whites then add them to the bowl and and mix with an electric whisk - it should look like fluffy clouds.

Remove your roasted sugar from the oven and add it into your fluffy white mixture. Whisk at a high speed for 8 minutes - until the mixture is stiff enough that when you tip it over your head it doesn&#8217;t fall out! Before your meringues go into the oven, turn it right down to gas &#189; , 130&#8451; or fan 110&#8451;.

Next, in the bowl of the electric mixer, whip you your egg whites until they become foamy. Add your granulated sugar and continue to whip until you obtain a smooth stiff meringue mixture.

Quick tip: Test a little amount by placing a dollop on a flat surface. If the top flattens quickly, it is ready.

After that, fold the meringue with almonds and sugar mix. Fold it very quickly at first, then gradually slow down when it comes together. If you fold too much your egg whites will be too deflated.

After tested, fill a pastry bag fitted with a plain tip with the batter and pipe little 1-2 rounds onto some prepared baking sheets and leave 1 inch between them. Sprinkle half of the macrons with crushed polo's then allow them to sit out at room temperature for 1 hour.

After letting them sit, preheat the oven to 300 &#8451;. Bake your macaroons for 10-12 mins, depending on size. After, cool for 5 mins and transfer to a wire rack to cool completely.

Spoon in the cake mix into the prepared cake tin. Bake in the oven for 4-4 &#189; hours until the cake is golden brown. Or, check every 2 hours, checking if the cake is it&#8217;s needed colour.

Method: For the cake, pour in the dried fruits- including the cherries- into a large bowl. Pour in the brandy and leave for three days.

Measure the butter, sugar, eggs, treacle, and almonds into a large mixing bowl and beat the mixture with an electric whisk. Add the flour and mixed spice as well. Pour the soaked fruit and blend.

After the three days, grease and line a round cake tin (23 cm deep) with a double layer of grease-proof paper. As Well as that, preheat the oven to 140&#8451;/130&#8451; fan/gas 1.

Stick a skewer in the cake; if it comes out with some cake mix on it, you need to cook it a bit more. A week before you want to serve, start to cover.

225g of salted butter 225g of caster sugar 4 large free-range eggs &#189; lemon 1 tsp vanilla extract 225g self-raising flour Splash of milk 125g of unsalted butter 300g of icing sugar Icing sugar to dust on-top at finish 500g of white, green, blue, orange and black fondant icing For vegans: contains milk and eggs

Method: -Before you begin heat your oven to 180*c/fan and 160*c/gas. -Once that is done, line and butter into a 20cm cake tins. -When light and fluffy, whisk butter and sugar while adding flour, eggs, lemon, vanilla,milk and a pinch of salt.

Get in the seasonal spirit with this stunning snowman cake, that will be a hit for the whole family. I first had this scrumptious delight when we were all at our usual tradition with the reindeer. But nana burnt it! So we decided to try a snowman one. It worked.

Bake in your oven for 20-30 mins. While you are waiting make nose and eyes then use excess icing for the face and roll it out. With a knife draw a groove for a smile. When the cake is done add accessories and dig in!

Ingredients for the sponge:

These little chocolate orange &#160;delights are perfect for any occasion but mostly Christmas. They are chocolate cream topped mouthfuls of bliss. This recipe is perfect for a party. This is made in just 6 simple steps.

70g (2 &#189; oz) unsalted,softened, butter 210g (7 &#189; oz) caster sugar 105g (3 &#189; oz) soft light brown sugar 2 large eggs 1 tsp vanilla essence 1 tbsp finely grated orange zest 255g (9 oz) plain flour 50g (1 &#190; oz) &#160;cocoa powder 2 tsp baking powder &#188; &#160;tsp salt 240ml (8 &#189; fl oz) whole milk

This global delight, is bound to make your taste buds tingle with joy. I will always remember the day my gran introduced this eye catching treat.

Method: Start by, cutting up 150g of dark chocolate - and then -melt over the stove (put chocolate into a bowl) - you could put the chocolate in a microwave and mix every 30 secs- if you want it done quicker.

Once melted, leave to cool for 5 mins. You want it to still be runny but still a good consistency.

You will need: Lots of chocolate Brownie mix (any type) Small fudge cubes (about the size of legos) Shortbread biscuits (shop bought or homemade) Caramel sauce - warm

Blow up two balloons until they are the size you want dip the balloon in chocolate then place them on a baking paper sheet and let them dry.

Ingredients for the macaroons:

110g blanched almonds 90g egg whites (aged 3-5 days in the fridge) 25g granulated sugar 200g powdered sugar Crushed mint polo's

Merry Christmas everyone! These winter wonderland delights are treats not to miss making this year. The sweet filling, is to adore for this Christmas and they are great for a party dessert. This is a recipe perfect to share!

To begin with, start placing your blanched almonds in a food processor and pulse until finely chopped.

125g of melted butter &#8531; cup of sugar 2 - medium organic free-range - eggs 1 teaspoon of vanilla essence 2 and &#189; cups of plain flour 1 1 cup of icing sugar (for decorating). Marshmallows, mini m and m&#8217;s and icing pens (for decorating).

First get a large bowl and add the melted butter, the sugar, the eggs and the vanilla then whisk.

Fill your kitchen with the sweet, sweet smell of christmas, with this exquisite delicacy: slow-cooked gammon with salt.

1.5-1.8 kg of unsmoked boneless gammon joints 2 litres of coke(not diet) 1 carrot (peeled and chopped) 1 onion (peeled and quartered) 1 celery stick (chopped) 1 cinnamon stick &#189; a tbsp of peppercorns 1 bay leaf

Do this until you have no mixture left. Your done!

Pour to tablespoons of maple syrup into a pan and heat for 1 minute or less then add the cinnamon and ginger mix well and leave to cool for 15-20 minutes now you have got a festive sauce to drizzle over your pancakes. it's like a cherry on top!!!

There are many other serving suggestions such as: Cr&#232;me fra&#238;che Chopped dates Plan maple syrup Golden syrup Melted or grated chocolate Whipped cinnamon butter Glac&#233; berry Or just grated cinnamon or/and ginger with icing sugar

"Even the Grinch will love these festive pancakes!!!"

I remember when I was in the Bulgarian mountains , when it started to rain cats and dogs.We ran to a local restaurant in Plovdiv and due to the only thing we could say food related was &#8220;chiefs special please&#8220; we accidentally &#160;stumbled upon this scrumptious treat and now I am passing it down to you.

-1 cabbage, pickled. -3 onions, chopped. -1 carrot. -1 root celery. -2 cups of wight rice. -1 teaspoon salt. -1 teaspoon black pepper -a bunch of italian parsley, chopped -2 tablespoons of tomato juice or puree

Firstly, you get some of the crushed biscuits put them in a mixing bowl then add &#190; of the melted butter and boil together.

After that, get &#190; of all of the bananas and cut them into &#8539; &#8216;s &#160;and them place them all carefully as a circle side by side, next spray the whipped cream in between and around and on.

Lastly, put the Pie in the oven for 2hr 30 mins &#160;At 1hr in, you need to reduce to 140&#176;C/115&#176;C/3. Then let the pie set. After that, place it in the freezer for 1hr.

Brimming full of flavour, this pie will be the best Banoffee pie of your life, and make you want to make it again and again and again. This recipe was from my Grandma, and something she said was to never forget it and gladly I never have. Oozing with delight, you will never regret making this meal, it is a scrumptious treat for the whole family.

Ingredients 250g of digestive biscuits (crumpled) 100g of unsalted butter 400g of caramel 210g of salted caramel 4 small bananas 300ml of whipped cream 100g of grated chocolate (use mozzarella grater) Last add any sweeties or chocolate topping on

This is how it could be when it is finished

Bake for 25-30 minutes, or until the cakes have risen and with a skewer insert into the center of the cake and if it comes out clean it's ready and if the skewer comes out with some of the cake stuck on it it means you have to leave it for a bit.

The sponges will keeped, rapped lightly in clinf film, for three days or more, or wrap and freeze for upto two months

Let the cake cool for about approximately 10 minutes , then flip over to get it out of t6he tin onto a wire rack and peel off the parchment and flip it back and let it cool. 

Next, assemble the cakes. Put one of the red sponges on a cake stand or cake bored, you will have to put a little blob of icing so it wont move when you decorate at the bottom . sandwich with the gold sponge. Top with more icing so the red sponge with be attached to the gold sponge. 

Once you&#8217;ve finished, stuff your face on these festive and fun treats whilst in front of a warm fire watching Christmas movies all night long! Instead of using candy canes you could use popping candy.

Every Christmas, I would go to my Nana&#8217;s the day before Christmas eve. The next day, my Nana and I would wake really early (we&#8217;d have to sneak through the house not to wake the others). We&#8217;d trample through the crisp white snow to a bespoke cafe in a hidden corner of the park. We&#8217;d walk round the of the cafe and bang on the frosty black door. 

 It would swing open and we&#8217;d be welcomed by a roaring fire and a quaint table with all the right things laid out for us to make these little snowman biscuits. I would enjoy making them so much. Once we had finished we would go home and give them to all are family and now I hope you&#8217;ll give them to yours.

2. Take slightly smaller pieces of pastry than before, mould them between your hands to make&#160;round lids, big enough to cover the top. Top them with their lids and gently press the edges together to seal them - you do not need milk or eggs to stick them together because they will stick on their own. If you are not eating them now then you can freeze them for up to a month.

Leave them to cool in the tin for about 5 minutes, then move to wire rack.

To serve, you can lightly dust them with icing sugar, they will keep for up to 3 to 4 days in an airtight container or if you want you can put them in the microwave to keep them warm! &#160;&#160;&#160;

3. Crack 1 small free range egg and beat until it is the right consistency to lightly be brushed onto the tops of the pies. Bake them for 20 minutes until golden.

Heat the oven to 400&#176;. On the parchment paper, cut it to fit your baking &#160;pans, roll it to about &#188; - inch thickness. After that, cut into your desired shape. Then, lift the parchment paper by the opposite corners and place it on the baking pans. Make sure to follow these steps when you are cutting the gingerbread.

5. Use any leftovers to make a chimney by cutting the dough into quarters.

6. Cook sections for 12 mins or until firm. Leave to cool for a few mins then trim around the templates to give a clean, sharp edges.

8. To assemble the gingerbread house, pipe an acceptable amount of icing on each side then hold in place for 2-5 mins. Then leave to set for 1-2 hours.

7. &#160;To make the icing add 40 ml of water and 250g of icing sugar- which you can get at your local shop-in a bowl then mix for 2-3 mins. Add the icing into a piping bag then snip the end off.

9. Meanwhile, make the chimney using the same process. Once the icing has set- on the main house- add the roof.

10. To decorate, use the remaining icing and stick on any sweets. You can go crazy with this. 

Little Polish Gingerbread Cookies (Pierniczki)

I will always remember that Christmas year, and we always remember to make them and how, and I hope you won&#8217;t forget the recipe too.

These gingerbread cookies are so easy to make. I remember making them with my family, once we have made over 200 of them because they are so fun and easy to, we have decorated them with icing, chocolate. We have even put edible glitter once.

You will need: 2 organic eggs One cup of sugar 1 teaspoon of cinnamon 1 teaspoon of ginger &#189; teaspoon of cloves 2 teaspoons of baking soda (dissolved in 3 tablespoons of water) 1 cup of honey

Method: To start off, you&#8217;ll need to melt all of your white chocolate. Once your chocolate has completely melted, you then need to grab your oreos and, roughly, dip a quarter of each oreo into your chocolate. Every time you have dipped an oreo, grab a lolly stick and slot it inside the iced bit of the oreo. The trick is to get the stick to put it into the cream inside.

Once all the chocolate has set and all the oreos have sticks, grab your green icing and pipe a large triangle in the middle of your biscuit. The bottom of the triangle needs to be on the top of the dipped part. Fill that triangle, using a side to side motion, to give a tree branch effect. You can do this step as rough as you would like.

Before you begin, you will need a template of the whole house. Draw, with a ruler, the sides, back, front and also the roof tiles. 

I remember my first gingerbread house still today!&#160;I was only eight but the memory of making this with my grandma will stay with me forever. 

Ingredients:&#160;(contains nuts ) 250g of unsalted butter 200g of dark muscovado sugar 7 tbsp of golden syrup 600g of plain flour 2 tsp of bicarbonate soda 4 tsp of ground ginger

Method: First, turn on your oven and preheat it to 200c/fan 180c/gas 6. Then, melt the butter, sugar and syrup into a cooking pan. Mix the flour, bicarbonate soda and ground ginger into a large bowl, then stir in the butter mixture from earlier to make a stiff dough. If it won&#8217;t come together, add a tiny splash of water .

Now you can make your star to go on top of the tree you can use your white icing with the yellow food colouring or you can use bought icing if you are using bought yellow icing use your piping bag/pastry bag and go to the top of the tree and make a small star on top of the green icing.

don&#8217;t forget to add the sprinkles for the baubles try to get the whole family on this because i was only five when i made my first brownie enjoy!

And there you have it you have a Christmas tree brownie but the fun's not over yet you can add a candy cane at the bottom of the brownie to make a trunk. 

This combination of two delicious foods, waffles and melted chocolate, is bound to have the whole family envious, but if you&#8217;re nice you&#8217;ll share them! And what&#8217;s more there are only three simple steps to follow - happy days

In a large mixing bowl, stir together the: flour, sugar, baking powder and cocoa powder Then, stir in the wet ingredients, milk eggs and butter until the mixture is smooth. To make the hard sauce, stir together the: butter (softened), confectioners sugar, vanilla extract and the milk. Mix should be stiff.

Pour your mix into the waffle iron and cook until golden and delicious, serve with the hard sauce you made earlier

My mum used to make these delights every Christmas for breakfast, so did her mum and her mums mums mum! I would race down stairs every Christmas morning pushing my siblings out the way trying to get the first one. I now make these for my kids and they love them. They are a great way to start the day with a festive spirit! With a touch of my ginger sauce you will never want another breakfast!

PURE GOLD CHRISTMAS DRIP CAKE

Indulge family and friends this Christmas with a spiced-sponge, white chocolate drizzling down, show-stopper. This ultimate cake will get you in the festive spirit I guarantee you; and this recipe is perfect to share! 

Ingredients 225ml vegetable oil, plus extra for the tin 375g plain flour 3 tsp baking powder 1 &#189; tsp bicarbonate of soda 375g golden caster sugar 1 &#189; tsp mixed spice 300 ml buttermilk 1 &#189; tsp vanilla extract 3 large fresh eggs 5ml red food colouring gel, I used Dr Oetker (optional)

It was about 50 years ago when me and my Grandma made a Christmas dinner and I accidently added spice instead of sugar. We cooked it up and when my family ate it there mouth fluttered with joy and it probably surprised them. I made it the new family tradition and i hope you make it your one .

Ingredients 175g of each raisin, currants and sultanas 140g of a whole glace cherry 50g of mixed spice 50g of a whole blanched almond Zest, 1 Orange and 1 Lemon 1 medium carrot, peeled and grated 150g brandy 50ml/2fl oz of orange liqueur, such as grand marnier 175g of light muscovado sugar sugar 175g of fresh white breadcrumb 125g of self raising flour 1 tsp mixed spice 1/4 of a tsp grated nutmeg 174g butter, frozen 2 beaten eggs Holly sprig, to decorate

Heat the oven to 180c/160c fan/gas 4. Then put 200g of the unsalted butter in a pan, after it has melted, put your 200g of dark chocolate in the pan and mix it with the butter. Put the mixture in a bowl and put it aside.

Place another bowl on the table (or where ever you are working) and put 175g of tinned caramel in it. Then, take 1 tsp of sea salt and sprinkle it on the caramel, then mix it together.

For the covering, place the cake on a cake board smother the top of the cake with warm succulent apricot jam

Cut the marzipan into the correct shape for your cake and place the marzipan on the cake. Rub it so it has no air bubbles showing. Do the same but on the marzipan and place the roll out icing.

Then cut a ribbon and tie it around the cake to make the cake look &#8220;well&#8221; cool.

And hey presto! You&#8217;ve got yourself a traditional cake!

Cover the marzipan with the jam (don&#8217;t forget to heat up) and cut the icing to the correct shape (I cut it a bit bigger)and place fastidiously on the cake.

Personally this is my favorite part grab a skewer (or pin) and pop the edge of the balloon then slowly peel away the balloon from the chocolate now it&#8217;s time for the brownies.

To make the brownies, begin by putting the brownie mix in a bowl and slowly add the milk. When you have mixed enough the mixture should look like a ball of dough and shape into whatever your heart desires (bake for 20 mins)

Get your ice cream, place inside the chocolate dome grab your brownies and place over ice cream and finally add your fudge cubes in. Turn the dome upside down and drizzle on your caramel sauce then enjoy-in front of a warm fire on a cold day. &#160;&#160;&#160;&#160;&#160; &#160;&#160;

This festive Christmas delight is from my childhood, when my mother used to bake them for me. She told me when i was a little boy that we were going to have this amazing chocolate delight i bursted out with joy ! i promised my mum that i wouldn't tell anyone about this bundle of joy but i couldn't resist the temptation - i don't think anyone could. Nest of all it brings the hole family together.

Free Range variety of eggs three. Unsweetened Cocoa powder. &#190; cups Vanilla extract 2 teaspoons Baking powder

Sugar 2 cups Oil for the tins or butter Milk 1 &#189; Baking tin

Chocolate buttons for toppings. Candy cane stick.

Meanwhile, for the chocolate drip, melt the chocolate in a bowl. Pour into a disposable bowl pinig bag and set aside to firm up a little bit.

Grab the cake from them the fridge, if you want use edible gold spray and spray around the cake. Take your piping bag with melted white chocolate. And drizzle the chocolate over the cake and let the drip down the cake to give it an efecte. 

For the top fill in the blank space with white chocolate. And your finished if you want to you can add gingerbread tree like we did to make it even more special

Year 6's Compendium of Christmas Cookery

To begin this simple recipe, heat the oven to 200c/fan&#8451; 180c/gas 6. Then, grease and line a 23x32cm swiss roll tin with a baking parchment. Next beat 3 fresh,medium-sized eggs and 85g of golden caster sugar with an electric whisk until the mixture is light and fluffy. Now, tip the tin from side to side covering all of the corners. Bake for 10 mins.

Tip the mixture on to the parchment sheet then roll it up from the longest edge with the paper inside. Now leave to cool. To make the icing melt 50g of butter and 150g of dark chocolate together in a bowl over a pan of hot water. 

Now time for, in my opinion and most kids in the world&#8217;s opinion, the best part. The decoration! For this, the green icing should be wet. You could decorate by grabbing your star sprinkles and pop one on the top of your icing tree. For baubles, you could get a few coloured sprinkles and dot some on the left and right sides of the triangle.

Now, it&#8217;s time to enjoy your wondrous creation. Decorated or not, this recipe will always hit anyone&#8217;s sweet-spot! Have a very merry Christmas and enjoy!

Method : Mix the fruit, almonds, citrus Zest and the carrott 2ith the brandy and the Orange liqueur in a large mixing bowl. Then cover up with anything that fits over the mixing bowl and leave it to soak overnight. Mix all the dry ingredients together then add to the fruit mixture. Slice in the butter, then add to the eggs and stir.

Grease a 1.5-litre pudding basin with butter and line the base with greaseproof paper. Spoon in the mixture, press down well and make it hollow with the back of the spoon.Cover the top with a round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil, then tie using string. Put the pudding into a pan with a saucer, in the base, then fill halfway with water, steam for 6 hrs, topping up with water if necessary.

These festive mouthfuls of joy are perfect for those last-minute family get-togethers. Being ever so easy to make, it makes this lovely festive treat a big hit with families across the globe.

Ingredients: Oreos (Any type and flavour will do) Lolly Sticks A Large Bar of White Chocolate Thin Green Icing (For piping) Sprinkles of All Colours Star Sprinkles

Ingredients: 200g of caster sugar 3 - free range - large eggs Milk chocolate - a small bar - 3 candy canes or popping candy - both taste amazing! - Electric whisk (I wouldn&#8217;t advise doing it with a wooden spoon!)

These mouthfuls of pure bliss are sure to make you ready for the Christmas season. I always make these meringues on Christmas eve then jump out of bed on Christmas morning ready to decorate them and dip them in a delicious melted chocolate sauce and crushed candy canes!

You will need: 150g self-raising flour &#189; tsp baking powder 1 tsp of ground cinnamon (extra for the sauce) 1 tsp of ginger ground&#160;(extra for the sauce) 2 tbsp golden caster sugar 1 egg, beaten &#189; tbsp maple syrup (extra for the sauce) 200ml full fat or semi-skimmed milk Vegetable oil for frying Pinch of salt

To begin with, mix the flour, cinnamon, ginger, and baking powder in a bowl with a pinch of salt. Combine the egg, maple syrup, and milk in a jug and whisk well. While mixing, gradually add the wet ingredients to the dry then whisk until smooth.

Heat a drizzle of vegetable oil in a large non-stick pan over a medium heat then ladle 2-3 small rounds of pancake mix into the pan cook for 30 seconds on each side or more until they are golden brown. 

3. Cut out a template to desired size. Then cut a piece of baking paper to cover your&#160;work surface.

4. &#160;After that, roll about one quarter of your gingerbread dough &#160;to the thickness of two &#163;1 coins stacked ontop of each other. Cut out one of the sections then slide the dough- still on the baking paper- onto a baking tray. Repeat this process, until you have all the walls and roof panels you should have: one back wall, one front wall, two side walls and two roof panels.

This combination of two delicious foods, waffles and melted chocolate, is bound to have the whole family envious, but if you&#8217;re nice you&#8217;ll share them! And what&#8217;s more there are only three simple steps to follow - happy days

Ingredients: 1 &#189; cups of all purpose flour 3 tsp baking powder&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160; &#189; tsp salt &#189; a cup white sugar 3 tbsp cocoa powder 1 cup whole organic milk 2 free-range eggs 4 tbsp salted butter, melted &#190; of a cup confectioners sugar &#189; tsp vanilla extract 1 tsp whole organic milk Waffle iron pre-heated

I first remember when I tried these delicious salted caramel brownies, the caramel melted into my mouth and if you make them they will make you want to do more! Also, if you like sweet things, this is the recipe for you.

Ingredients: 200g unsalted butter, plus a little extra for greasing 100g dark chocolate, 70% cocoa solids 100g dark chocolate, 50% cocoa solids 397g tinned caramel 1 tsp flaky sea salt plus a little extra for the top 200g golden caster sugar 4 middle sized eggs at room temperature 130g plain flour 50g cocoa powder

These bundles of joy will make your family go buzzing with excitement,&#160;when you serve on the christmas table, so preheat the oven to 350 degrees to get it nice and ready for after you have made the mixture.

Get a different large bowl and add butter; eggs and vanilla extract [ 2 tea spoons] and steadily and slowly mix until soft and silky and then gently add 2 cups of sugar.

In a big bowl, mix together the following ingredients cocoa powder ; baking powder and mix until smooth make sure you don't have any lumps in it or your mixture wont go so well.

Grease your baking tin and then slowly and then carefully drizzle your mixture into the tin for 35 mins tops at luckely your uven is already hot&#160;win win. When you think it is done put a knife through it and if there is mixture on the end it means it is not done but if there isn't anything on the end it is done 

Alternatively, steam in the oven then put the pudding basin in a roasting tin filled with water, then cover with a sheet of foil and cook in the oven for the same length of time at 160c/fan and 140c/gas mark 3. Check the roasting tin occasionally as the water may need to be topped up. Following on from that, store in a cool, dry cupboard.The pudding will keep for up to a year! On the day, steam for up 1hr, decorating with holly and serving with extra-thick double cream or vanilla ice-cream if you want to try my my new orange custard cream.&#160;&#160;

Whip 285ml of double cream with the grated zest &#189; orange until it holds its&#160;shape. Then Fold in a 500ml tub of fresh vanilla custard and serve.

600g (1 lb 5 oz) icing sugar 100g(3 &#189; oz) unsalted butter 250g (9 oz)&#160;full fat cream cheese ( philadelphia) 60g 2oz ) cocoa powder 3 tsp finely grated orange zest Candied orange peel, thinly sliced to decorate

1. To start of with, preheat the oven to 190&#8451;/375&#8457;/gas mark 5 and then fill the cake tin with cake cases.

2.Now using an electric whisk cream together both types of sugar with the butter until pale and fluffy. Then beat the eggs one at a time at a medium speed followed by the orange zest and vanilla essence.

FESTIVE GINGERBREAD HOUSE

Ingredients: - 250g of unsalted butter - 200g of brown sugar - 7 tbsp of golden syrup - 600g of plain flour - 2 tsp of bicarbonate soda - 4 tsp of ground ginger

I remember making my first gingerbread house when I was only 11! I would show my friends and family my dainty house. They would always flutter with delight, waiting eagerly, at the Christmas party to eat this scrumptious gingerbread. It&#8217;s a perfect recipe for sharing!

To decorate: - 40 ml of cold water - 250g of royal icing sugar - Mini marshmallows or other sweets (of your choosing)

&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;Method:

In a large mixing bowl, stir together the: flour, sugar, baking powder and cocoa powder Then, stir in the wet ingredients, milk eggs and butter until the mixture is smooth. To make the hard sauce, stir together the: butter (softened), confectioners sugar, vanilla extract and and the milk. Mix should be stiff. Pour your mix into the waffle iron and cook until golden and delicious, serve with the delicious hard sauce you made earlier.

By Jim Garvey in Sarratt schools year 6

(For the glaze) 150ml of maple syrup 2 tbsp of whole grain mustard 2 tbsp of red wine vinegar A pinch of ground cloves or five-spice (Finishing touch) &#189; tbsp of salt

1. Set slow cooker to medium. Cover gammon joint in cola and add: 1 chopped carrot,1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, &#189; a tbsp of peppercorns and 1 bay leaf and put in slow cooker.

2. Cook for 5 &#189; hrs on low until gammon is tender, but still holding its shape. Topping it up with boiling water is necessary to keep the gammon fully covered.

3.Carefully, pour the liquid away and let it cool a little. While it is cooling down, preheat oven to 190c fan/170c gas 5. Put gammon into a roasting tin, then cut away at the skin leaving behind an even layer of fat, score fat all over it in a criss-cross pattern.

4. Mix the maple syrup, mustard, vinegar and ground cloves or five-spice in a jug. Pour half of it over the fat and then roast for 15 mins, then pour over the rest and then return it to the oven for another 30 mins.

5. Once done, remove gammon from oven and allow it to cool for 10 mins. Once cool, sprinkle &#189; a tbsp of salt over it and serve hot or cold. &#160;

Secondly - once all combined - start mixing in the flour and baking powder. Once a soft dough forms tip out all the contents and merge it all together with your hands. If you are not good with waiting you can use the dough immediately but if you are you can you wrap the dough in plastic and plastic and freeze it for 30 minutes. If you do choose to freeze it, it will be firmer and easier to work with.

Next, spread out dough on a floured surface so it&#8217;s about &#189; a cm thick use a cup or glass approximately 9 cm in diameter.

Once that is done, place biscuits in the baking tray and put in preheated oven for 6 to 8 minutes or until they are golden brown. Once they are cooked take them out and allow them cool down completely.

After that, preheat the oven to 200&#176;c and line two 2 oven trays with baking paper.

Brownies (hand made or bought) if bought try to get into triangles

I still love these festive family favourites they are great I couldn&#8217;t get enough of them (you would want to make these throughout the year!) My family loved them I hope yours does too because these easy to make brownies have chosen you.

A tub of white icing (can be green)

Pastry bag/piping bag (you can use plastic bags)

Green food colouring and yellow (only get if you bought white icing)

Start by making your brownies (if bought, skip this part) by lining an &#8220;8x8&#8221; square baking tray with aluminium foil then spray with cooking spray. The brownies will take about an &#189; a hour to 25 minutes.

Next, you can start making the icing if you haven&#8217;t bought green icing already put &#189; a tub of icing into a bowl (or however much icing you want) and add green food colouring until it turns to the desired colour of green.

Once finished, cut the brownies into triangles and this should bring you to sixteen or fifteen brownies (you can snack on the ones left over)

Put your icing into a piper bag/pastry bag and slowly zigzag you way down from the top of the brownie to the bottom.

Remove from the oven and stir in 1 tbsp of golden syrup and 5 tbsp of double cream for&#160;a 284ml pot. Beat it in 200g of sifted icing until very smooth. Whisk the remaining double cream for the pot until it holds shape. Unravel the cake and lay the cream on top., Scatter 2-3 crushed mints, if using, then carefully roll the log back up again.

Lift the cake on to a plate than cut a thick diagonal slice to make the branch. Spread the icing on to the log and the branch (don&#8217;t cover the ends) then use a fork to mark the effect of the tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly's.