Whether you’re a dab hand in the kitchen or a novice looking to try out some new skills, Christmas is a time when we all want to wow our guests with something incredible and, most importantly, delicious. But if complicated bakes that take hours and use every utensil in your cupboard aren’t quite your style, fear not. Francesca Stone’s Festive has everything you need for the perfect Christmas, from simple recipes to crafts and traditions. 

The award-winning blogger will guide you through every step of creating a Christmas dessert table that’s sure to impress, without causing any stress. From gooey yule logs to traditional flaky mince pies, here are three of our favourite no-fuss recipes that we promise will go down a treat on the big day.

Francesca says: “Sometimes it’s the simplest recipes that bring the most joy. This indulgent Christmas tree will wow everyone – not only when they see it, but when they get to try it, too. I can only make this when I know I have guests coming to stay or when I’m invited to a festive party. The tear and share aspect of this treat is far too easy and if I’m left alone with it for any length of time I’ll happily pick at it until there’s nothing left! This puff pastry Christmas tree is easy to make at a moment’s notice, and despite its extravagant appearance can be prepared in around 10–15 minutes, because you can use ready-rolled puff pastry! It’s the perfect way to impress in such a busy season. If you want to give it something extra you can add chopped nuts, marshmallow or a biscuit crumb over the chocolate hazelnut spread. Once baked, you’ll need a large platter or cutting board to serve.”

Makes 20 servings

Ingredients

• Jar of chocolate hazelnut spread (I use Nutella)
• 2 packets of ready-rolled puff pastry
• 1 egg, beaten
• Icing sugar, for dusting

Method

Preheat the oven to 200ºC/180ºC fan/400ºF/gas 6.

Remove the puff pastry sheets from the fridge and leave at room temperature for 10 minutes, then unroll one and leave on the baking sheet. Place on a baking tray and cut into the shape of a Christmas tree. Spread the pastry with a generous amount of chocolate hazelnut spread.

Lay the second sheet of pastry over the top of the first and cut out the shape of the tree beneath.

With a sharp knife score two lines from top to bottom, 2cm either side of the middle, but make sure you don’t go all the way through the pastry. Use these lines as a guide. Cut from the line out to the edge every 2cm from top to bottom.

Starting from the bottom, twist each strip away from you to create a swirl. Continue until all the strips have been twisted.

Brush the beaten egg over the top of the pastry and bake for 10–15 minutes or until the pastry is golden brown. Leave to cool, then transfer to a platter or serving board.

Francesca says: “It’s not Christmas unless someone pulls out a yule log. One of my fondest memories is watching the icing sugar fall so delicately over the surface of the chocolate. Creating that festive snowy scene instantly gives you a glow inside, like the warmth from a log fire crackling in the background. A yule log is the pinnacle of festive indulgence. Sponge cake, creamy filling and rich chocolate frosting make this a feast for the eyes as well as the senses. It’s also a brilliant recipe for anyone not too confident in their own baking abilities. I know that making a cake look like anything but cake is now an Olympic sport, but this is the humble beginning of the trend, and the beauty of this is that the chocolate frosting hides any mishaps that happen in the process.”

Makes 8 servings

Ingredients

• Butter or margarine, for greasing
• 4 large eggs
• 150g caster sugar
• 65g self-raising flour
• 30g cocoa powder

For the filling:

• 300ml double cream
• 2 tbsp icing sugar

For the ganache:

• 200g dark chocolate, chopped
• 160ml double cream
• Icing sugar, for dusting

Materials

• Silicone Swiss roll tray

Method

Preheat the oven to 200ºC/180ºC fan/400ºF/gas 6. Grease a silicone Swiss roll tray with butter or margarine and line with baking paper.

To make the sponge, in a bowl beat the eggs and sugar together until thick and creamy. Gently fold in the flour and cocoa powder, taking care not to lose the air from the mixture.

Pour the mixture into the Swiss roll tray, smoothing it out into the corners. Bake in the oven for 12–15 minutes until the sponge is springy.

Turn out the sponge onto a large piece of baking paper and while it is still warm roll into a log, keeping the baking paper inside with the sponge to prevent it sticking as it cools. Set aside to cool.

While the sponge cools, whip the double cream and icing sugar in a bowl to make the filling. Unroll the sponge and spread the whipped cream over the surface. Roll into a log again, without the baking paper inside this time, but using it on the outside to help you roll it tightly.

Grate the dark chocolate into a heatproof bowl. Warm the double cream and pour it over the chocolate. Gently stir until combined. Cover and cool in the fridge until the mixture is thick enough to spread.

Place the sponge log on a serving board and cover with the ganache. Roughly score the topping with a knife or corn skewer to make it look like bark, and leave to set for 15 minutes. Dust with icing sugar and serve, or keep for up to one week in an airtight container.

Ingredients

For mincemeat:

• 1 Bramley apple
• 5 tsp mixed spice
• 250g raisins
• 250g sultanas
• 250g currants
• 100g dried apricots, chopped
• 250g mixed candied peel
• 400g dark brown sugar
• 200g vegetable suet
• 5 tbsp port or brandy (optional)

For pies:

• Butter or margarine, for greasing
• Ready-rolled pastry
• Flour, for dusting
• Cinnamon sugar
• Candied lemon or ginger, finely chopped
• Flaked almonds
• Ready-made royal icing or marzipan
• Icing sugar, for dusting

Materials

• Heatproof jars with lids
• 2 12-hole cupcake tray
• Round cookie cutters – larger than the holes in the tin
• Star cookie cutters (optional)

Method

To make the mincemeat, grate the apple and combine with the rest of the ingredients, except the brandy or port, in a large saucepan.

Cook gently over a low heat for around 10 minutes, stirring occasionally, until the suet has melted and the mixture is thick and sticky. Set aside to cool.

Once the mincemeat is cool, add the brandy or port if required. Store in sterilised jars for up to a year.

To make the mince pies, preheat the oven to 200ºC/180ºC fan/400ºF/gas 6 and rub a little butter or margarine onto a shallow cupcake pan to grease. Roll out the pastry onto a floured surface.

Using a round cutter, cut out enough circles to fill the tin. Gently press each into a cupcake space.

Using a teaspoon, add one scoop of your mincemeat mixture to the pastry case in the pan. Add any additions such as the cinnamon sugar or candied lemon and ginger now.

Top each pastry case with your choice of topping – I like to use pastry stars, flaked almonds or grated marzipan.

Bake in the oven for 12–15 minutes until the pastry is golden. Leave to cool on a wire rack and dust with icing sugar once cool.

Festive: Simple Recipes, Crafts And Traditions For The Perfect Christmas by Francesca Stone (Penguin, £12.99) is available to buy now.

Images: Francesca Stone