German Baking

Jürgen Krauss · German Baking

Marzipan has always been a favourite of mine, and this cake uses it to give a humble apple tart a rich almond flavour and a beautiful creamy texture. German Baking by Jürgen Krauss is published by Kyle Books, £26.00, www.octopusbooks.co.uk

Tim Wilson and Rebecca Seal · German Baking

Sometimes, bubble and squeak is made with added mashed potato to help bind it, which we aren’t adding here because on Boxing Day the whole point is using up leftovers, rather than cooking anything more from scratch. That makes this bubble a bit more like a hash, but that’s fine by us. Hollandaise makes this an extremely luxurious bubble and squeak. Ginger Pig Christmas Cookbook by Tim Wilson and Rebecca Seal is published by Mitchell Beazley, £25.00, www.octopusbooks.co.uk

Jürgen Krauss · German Baking

The most famous and celebrated Stollen is Dresdner Stollen, now trademarked, from the city of Dresden in Saxony. It is laden with fruit and is made with double cream and lots of butter. For me, it is inseparable from Christmas. Usually, my parents would be given a Stollen as a Christmas gift and it was a real treat on the coffee table. It keeps extremely well and needs several weeks to mature and unfold all its flavours. German Baking by Jürgen Krauss is published by Kyle Books, £26.00, www.octopusbooks.co.uk

Tim Wilson and Rebecca Seal · German Baking

This is a beautiful and hearty option for a Christmas Eve supper. You can make one large pie (about 21cm/8¼ inches across and 9cm/3½ inches deep), which will serve four; you can make two smaller pies and cook them both; or you can cook one smaller pie and freeze half the filling and half the pastry, both uncooked, to use later. (And thank your past self profusely when you’re eating the saved pie in the depths of dreary January.) Ginger Pig Christmas Cookbook by Tim Wilson and Rebecca Seal is published by Mitchell Beazley, £25.00, www.octopusbooks.co.uk

Helena Garcia · German Baking

Eggnog is synonymous with Christmas in America. Apparently, George Washington used to make his own and was adamant that you should let it rest for a few days to intensify its flavour. I personally love eggnog, on its own, as a latte or in this case as a gingerbread cocktail. Since eggnog is not readily available in the UK, I’ve included a recipe on how to make it. The Book of Gingerbread by Helena Garcia (Quadrille, £16.99). Photography © Patricia Niven.

Helena Garcia · German Baking

Brownies always seem like an untouchable recipe for me — not only are they a staple of American baking, they’re also a very difficult bake to decorate. I’ve faced my fears and done both, altering the classic recipe to include a touch of ginger and decorating them as presents with an eggnog icing. It’s a simple way to elevate them — ideal for Christmas! For my Eggnog recipe, go to Gingerbread Eggnog Cocktail. The Book of Gingerbread by Helena Garcia (Quadrille, £16.99). Photography © Patricia Niven.

Becky Excell · German Baking

Nothing says Christmas like a wreath of garlic bread dough balls that are crisp on the outside, cheesy, chewy and bready in the middle, dipped in hot cheese with sweet cranberry sauce. This is the festive, tear-and-share crowd-pleaser that us gluten-free folks always miss out on. From Gluten Free Christmas by Becky Excell (Quadrille, £22). Photography: Hannah Rose Hughes.

Becky Excell · German Baking

Two of the most common questions I get asked about my Christmas pudding recipe (in my second book) are: how do I make multiple smaller Christmas puddings in a 1-pint tin? And how long do I steam them for? In case you didn’t know, the original recipe was for one big Christmas pudding, so here I give timings and instructions to make 3 smaller puddings instead. From Gluten Free Christmas by Becky Excell (Quadrille, £22). Photography: Hannah Rose Hughes.

Stanley Tucci and Felicity Blunt · German Baking

This is an English classic from Felicity’s childhood. The combination of herby, juicy meat and crisp, buttery puff pastry is irresistible. It’s really easy to make and it’s great to have out for the kids when they come back from school. You just need some well-sourced sausage meat and some store-bought pastry. I like to add rosemary and thyme — they are two of my favorite herbs — but sage also works beautifully with sausage meat. The most important thing is to get good quality sausage. The cheaper stuff tends to be packed with water, which it releases as it cooks, giving your rolls soggy bottoms! From The Tucci Table by Stanley Tucci and Felicity Blunt. Published by Seven Dials. Photography by Toby Lockerbie.

Sam Dixon · German Baking

A classic made vegan, you can bake the cake up to 2 weeks in advance and store undecorated and well wrapped in an airtight container for up to 1 week, during which time you can feed it with extra rum or brandy every now and then, depending on how boozy you want it, up until at least a couple of days before icing so that the surface is dry. It's best to decorate it the day before serving so that the icing is thoroughly set. A Very Vegan Christmas by Sam Dixon is published by Hamlyn, £16.99, www.octopusbooks.co.uk.

Sam Dixon · German Baking

If you have leftover mincemeat or just a jar hanging around, this is a nice way to jazz up pancakes — a perfect Christmas Day breakfast treat. They can be served with maple syrup or a squeeze of lemon juice and a sprinkling of sugar, or try them with vegan soured cream. A Very Vegan Christmas by Sam Dixon is published by Hamlyn, £16.99, www.octopusbooks.co.uk.