Christmas celebrations are incomplete without delicious desserts. Here's your last-minute dessert guide to ensure a complete menu.

Makes: One loaf Ingredients: Light brown sugar: 200 grams Water: 240 ml/grams Butter, diced: 55 grams Ground cinnamon: 1 teaspoon Ground cloves: 1/4 - 1/2 teaspoon Ground ginger: 1 teaspoon Fine salt: 1/2 teaspoon (2 grams) Dark or golden seedless raisins, currants, and/or dried cranberries: 300 grams Eggs: Lightly beaten, 2 large (100 grams) All-purpose flour: 1 1/2 cups (195 grams) Baking soda: 1 teaspoon (4 grams) Pure vanilla extract (optional): 1 teaspoon (4 grams) Candied orange or Lemon Peel Chopped: 1 cup (150 grams) Method: - Take a large saucepan, over medium heat, bring to a boil and add sugar, water, butter, spices, and dried fruit - Boil gently for five minutes, then remove from heat, and let it cool until it is lukewarm (This will take about 45 to 60 minutes) - Meanwhile, preheat your oven to 180 degrees C. Butter, or spray an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 10 cm) loaf pan with a nonstick vegetable spray - Line the bottom of the pan with parchment paper and lightly butter the paper - If using a dark coloured pan reduce the oven temperature to 60 degrees C - Once the mixture has cooled, stir in the lightly beaten eggs, flour, baking soda, vanilla extract (if using), and candied peel - Pour into your prepared pan, smoothing the top with the back of a spoon or offset spatula - Bake for about 55 - 65 minutes or until a wooden toothpick inserted into the center of the cake comes out clean - Remove from oven and let cool on a wire rack for about 15 minutes before removing from pan - If possible, cover and store for a few days before serving. This fruit cake can be frozen - The above cake is then covered with Marzipan and decorated for Christmas (The recipe is by Mahesh Kini, Executive Chef, JW Marriott Bengaluru)

Ingredients: 250g pack stoned, ready-to-eat dates 2 small or 1 large banana 100g pecans , 85gm roughly chopped, rest left whole 200g raisins 200g sultanas 100g fine polenta 2 tsp mixed spice 2 tsp baking powder 3 tbsp Bootz Dark Jamaica Rum or any other Dark Rum of your choice 2 egg whites A few banana chips and 1 tsp sugar, to decorate Method: - Heat oven to 180C/fan 160C/gas 4 - Line a loaf tin with non-stick baking paper, using a little oil to make it stick - Put the dates into a small pan with 200ml boiling water and simmer for 5 mins - Drain the liquid into a jug, then put the dates into a food processor - Add the bananas and 100ml of the date liquid and whizz until smooth - Mix the nuts, dried fruit, polenta, spice and baking powder in a bowl - Add the date purée and Bootz Dark Jamaica Rum, and stir until combined - Whisk the egg whites to soft peaks and fold into the cake mix - Tip into the tin (it will be quite full), then top with the remaining pecans and the banana chips and sugar, if using - Bake for 1 hr until golden and crusty and a skewer comes out clean - Cool completely before cutting into slices (The recipe is by Pushpanjali Banerji of Kyndal Group, a leading premium alcobev company)

Ingredients: Milk – 470 Gms Sugar – 200 Gms Honey – 25 Gms Yeast – 50 Gms Egg yolks – 300 Gms T55 flour – 1000 Gms Vanilla essence – 10 Ml Salt – 20 Gms Butter – 650 Gms Raisins – 300 Gms Mixed candied peals – 200 Gms For Topping: Butter – 240 Gms Sugar – 180 Gms T55 flour – 240 Gms Whole eggs – 100 gms Water 120 Ml Almond flakes – 50 Gms Pearl sugar – 50 Gms Method: - Dilute the yeast in milk, add honey and egg yolk, vanilla essence and make dough out of it by adding T55 flour and sugar on speed 1 for 5 minutes and speed 2 for 7 minutes - Add the butter to the dough keep kneading the dough for 2 minutes, followed by that add salt continue kneading for 2 more minutes - Add Raisins and candied fruits fold it well, keep it resting for 40 minutes, fold the dough twice, scale and keep in it the baking mold for final proving - Meanwhile, make the topping by mixing all the ingredients together as mentioned in the recipe - Top it on the proved dough, bake at 180 in convection oven for 20 mins for 400 grams of dough - Hang it upside down until the Panettone will come down to room temperature (The recipe is by chef Himanshu Taneja, Culinary Director, South Asia, Marriott International)

Ingredients: 1/2 suji/rawa/semolina 3 tbsp of dry roasted white til (sesame seeds) 1/2 cup palm jaggery, crumbled 1/2 cup roasted besan (gram flour) 1/2 cup of dry fruits (almonds, walnuts, rasins, coconut) 3/4 tsp crushed green cardamom powder 2 -3 tbsp of ghee Method: - Warm 2 tbsp of ghee in a pan - When the ghee is warm add the dry fruits and roast it for few seconds and keep aside - In the same pan add and warm the remaining ghee - When the ghee is warm add the suji and roast it till it changes colour to a light beige and it has a nice roasted fragrance - Add the roasted sesame seeds and stir fry for few minutes - Now add the roasted besan and mix it in well - Add the cardamom powder and mix well - Then add the jaggery to the pan and mix nicely (if the jaggery is solid add 2-3 tbsp water on the jaggery so that it melts fast) - Add the roasted dry fruits and serve hot Things to note: - This halwa is dry in texture. If you want to make this like a normal halwa, add 2 cups of hot water and mix it in well. When the halwa is not sticking to the sides it is done - To roast the white sesame seeds, add it to a pan and stir continuously on low flame. Remove from flame and transfer to a different bowl as soon as you see the colour start to change. - To roast the besan, add it to a kadhai or wok and stir continuously on low flame till the besan starts to change colour and releases a deep roasted smell. Ensure it doesn’t become dark brown. - Slice the almonds, chop the walnuts and coconut, and dry roast them before using to add a lovely crisp crunchy texture. (The recipe is by Simrun Chopra, Deep Health coach and founder of Nourish With SIM)

Ingredients: Fresh breadcrumbs – 4500 Gms Refine wheat flour – 1125 Gms Black current – 4500 Gms Raisins – 9000 Gms Dates – 2225 Gms Nutmeg powder – 5 Gms Orange zest – 10 Nos Cinnamon powder – 5 Gms Baking powder – 50 Gms Mix spices – 5 Gms Brown sugar – 4500 Gms Butter – 4000 Gms Vanilla essence – 40 Ml Whole eggs – 2000 Gms Method: - Cream the butter and brown sugar until became creamy and fluffy. - Add eggs a little at a time, keep creaming the mixture until smooth and fluffy. - Add flour, spice powders and baking powder, fold nicely. - Add all the fruits mix them well, followed by adding breadcrumbs mix them. - Place it in the pudding mold bake it in Bain Marie in deck oven at 150*c for four hours, for 400gm mixture. (The recipe is by chef Himanshu Taneja, Culinary Director, South Asia, Marriott International)

Ingredients: 75 grams whole roasted almonds, finely chopped ½ cup dried cranberries, roughly chopped 150 grams butter, very soft but not melted 150 grams brown sugar 2 teaspoons ground mixed spice 1 teaspoon ground cinnamon 1 teaspoon vanilla extract finely grated zest 1 large orange and 1 large lemon 1/3 cup orange juice 2 large eggs, size 7 2 tablespoons Cutty Sark Blended Scotch Whisky 150 grams ground almonds 50 grams brown rice flour 1 tablespoon baking powder ½ teaspoon sea salt For Whisky Cream Cheese Filling: 100 grams butter, very soft but not melted 250 grams cream cheese, at room temperature 2½ cups icing sugar, sifted 2 tablespoons Cutty Sark blended Scotch Whisky Method: - Preheat the oven to 150°C - Place all the ingredients down to and including the Cutty Sark Blended Scotch Whisky in a large bowl and whisk together. The mixture will look a little curdled - Combine the ground almonds, flour, baking powder and salt then add to the fruit mix - Stir together then tip into the tin. If you’re not icing the cake, scatter the almonds over the top - Bake for 80 minutes, or until a skewer inserted into the centre comes out clean - Cool in the tin for 30 minutes then remove and place on a wire rack to cool completely - Leave the cake plain and dust with icing sugar or top with Whisky Cream Cheese Icing and toasted almonds For Whisky Cream Cheese Filling: - Beat together the butter and cream cheese until soft and pale - Add the icing sugar and beat to combine then mix through the Cutty Sark Blended Scotch Whisky - Refrigerate until ready to use (The recipe is by Pushpanjali Banerji of Kyndal Group, a leading premium alcobev company)

Ingredients: 1-2 pounds dried fruits ( raisins, currants, prunes, cherries ) 1 cup Bootz Dark Jamaica Rum or any other Dark Rum of your choice 10 ounce unsalted butter 1 cup granulated sugar 5 large eggs 2 ¼ cup flour 2 teaspoons baking powder 3 tablespoons browning 2 tablespoons molasses 1 teaspoon mixed spice (sub with cinnamon and all spice) 1 teaspoon ground nutmeg 2 teaspoons grated Lime 1 teaspoon almond extract 1 teaspoon vanilla extract Method: - Start by chopping all the fruits into little chunks, then place in a large bowl - Pour Bootz Dark Jamaica Rum in the bowl of fruit, add enough alcohol to cover the fruit - Cover and leave in a cool place for 2 days so it soaks up the alcohol. If you leave for more than 2 days, you may have to add more alcohol - Pour the soaked fruit together with any remaining juices into a blender and blend until it's paste-like consistency - Pre-heat the oven to 160°C/325°F. Grease and line the cake tin (pan) with baking parchment - Cream together the butter and sugar at high speed until it’s fluffy and starting to look white, about 3- 5 minutes - Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling - Sift in the flour, baking powder, followed by browning, molasses, almond and vanilla extract, mixed spice, and nutmeg - Mix the batter and then add the fruit blend and lime zest - Stir well until everything is fully combined. Scrape down the sides of the mixing bowl - Pour batter into a greased 10 inch cake pan - Bake until a cake tester comes out clean, about 2 hours - If desired, poke the cake with a toothpick, then brush each with about ¼ cup rum or sweet wine while the cake is still hot. Let the cake soak up the rum - Let it cool completely before serving - If desired, wrap the cake tightly in plastic wax or parchment paper - Store in a cool, dry place for up to 1 month (The recipe is by Pushpanjali Banerji of Kyndal Group, a leading premium alcobev company)

Ingredients: Flour - 350gBrown sugar - 200gBaking soda - 5gGinger powder - 25gButter - 115gEggs - 1Honey - 90g Method:- Cream butter and brown sugar- Add the honey- Add the eggs- Sieve flour with baking soda- Add the dry ingredients- Mix well. Roll the dough into a ball and chill for 2-3 hours in the refrigerator- Before baking, let dough rest outside refrigerator for 10-15mins- Roll into a medium thick sheet and cut cookies with a gingerbread man cookie mould- Line a baking tray with parchment paper and place the gingerbread men at one inch distance. Bake for 10-12 mins at 170 degree C- Once done, Allow cookies to cool for 5 minutes on the cookie sheet- Transfer to cooling rack to cool completely. Cool and pack in an airtight container (This recipe is by Avijit Ghosh, Chef Consultant, SMOOR)

It is a traditional Swiss Chocolate Chewy and a nutty cookie with a hint of spices. Ingredients: Sugar - 120g Almond Meal - 200g Pinch of Salt Pinch of Mixed Spice (Nutmeg/Cinnamon/Clove/Ginger) It’s a mix of these spices Cocoa Powder - 24g Flour - 24g Egg White - 56g Dark couverture - 80g Kirsch (warmed)/ Dark Rum - 15ml Method: - Mix sugar, salt, spice, cocoa and flour together - Whisk egg whites to soft peaks. Using a dough hook gently, fold through dry ingredients - Add melted chocolate and warm Kirsch - Wrap in cling wrap and refrigerate overnight - Roll down to 10mm and cut in crescent shape or with any festive cookie cutter - Use generous amount of Castor sugar while rolling the dough - Bake at 180º C. Ideally 12-14 minutes depending upon the shape - This particular cookie is moist and is not to be baked until completely crisp/crunchy - Cool down on wire racks and store in airtight containers. To be ideally consumed within a weeks’ time (The recipe is by Mahesh Kini, Executive Chef, JW Marriott Bengaluru)

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