Recipes

Method

1. Take one grown-up and put them in charge! Cover dates with 125ml of boiling water and leave to soak. Preheat your oven to 180°C/gas mark 4. Next, count out 9 paper cases and place them in a cupcake tin.

2. In a large bowl beat the dairy free spread and muscovado sugar until pale and smooth. Next, sift in the gluten free flour, baking powder and ground ginger, then give it a quick stir. 

3. Using a handblender, blitz the dates in their liquid until you reach a smooth thick purée. Add this to the bowl along with the dairy free milk and briefly mix to make a smooth batter.

4. Carefully dollop a large spoonful of mixture in each case. Pop them in the oven and bake for 20-25 minutes, until the grown-up thinks they're springy to the touch! Leave to cool while you make the icing. 

5. Mix the icing sugar and water together until you reach a smooth thick dough (get stuck in with your hands!) Roll out the icing to 4mm thick. Use a round pastry cutter to cut out 9 discs and place them on your cakes. 

6. For the noses, top each cake with a blueberry and use one raspberry for Rudolph's nose (top tip: wet the berries with water to help them stick). Next, add two silver pearls to each cake for their eyes.

7. Only the grown-ups can make the antlers (because the sugar gets VERY, VERY HOT). Line a baking tray with baking parchment and set aside. Place the sugar in a small saucepan over a high heat for 1-2 minutes but don't stir. Now shake the pan and reduce to a low heat until the sugar melts and turns a light golden brown. Take off the heat and leave to thicken for 1 minute before drizzling 18 antler shapes on your baking tray. Once cooled, stick the antlers into each cake and your festive treats are complete!