Ingredients

For the base:

No Bake Reindeer • 175g light digestive biscuits,

crushed

Cheesecake • 55g unsalted butter, melted

For the cheesecake:
Super simple to whip up, this delightful and oh-so-tasty treat will • 300g full fat cream cheese
wow your guests and sprinkle a dash of whimsy into your holiday • 80g icing sugar, sieved
festivities! • 1 tsp vanilla extract
• 250ml whipping cream
• 150g Carnation Caramel
PREP: 20 MINS SERVES: 10 RECIPE CONTAINS:
KCAL PER SERVING
CHILL TIME: 2 HOURS+ WHEAT, MILK For the decoration:
• 9 brown SMARTIES® / 1 red
Method SMARTIES®
• 20 plain pretzels
1 Mix the crushed biscuits and melted butter together, then press �rmly • edible eyes
into the base of your tin. Pop in the fridge to chill for ten minutes.
You will also need...
2 Add the cream cheese, caramel, icing sugar & vanilla extract to a large • 20cm loose bottomed
bowl and using an electric hand whisk on slow speed, whisk until cake tin
completely combined.

3 In a separate bowl, whisk the cream to soft peaks then fold into the
cream cheese mix. Decant the mix onto the set base and smooth over
the top. Pop back into the fridge for two hours or until fully set.

4 When ready to serve, remove from the cake tin and cut into 10 pieces.
Decorate using edible eyes, pretzels for antlers and for the nose.
Serve, and enjoy!

1
 Ingredients

Biscoff Truffles
• 250g Lotus Bisco� Biscuits,
crushed
• 150g Carnation Condensed
Milk
It takes just three ingredients to make our Bisco� Tru�es. These
• 225g white chocolate, melted
sweet bites combine crunchy biscuits, smooth condensed milk and
luscious white chocolate. You will also need...
• A large baking tray lined with
PREP: 20 MINS SERVES: 14 RECIPE CONTAINS:
CHILL TIME: 1 HOUR+ KCAL PER SERVING WHEAT, MILK baking parchment

Method
1 Reserve a couple of tablespoons of the biscuit crumb then add the rest
to a bowl with the condensed milk. Mix until everything is combined.

2 Roll the mix into small balls and place on the baking tray. Pop in the
fridge for 10 mins to �rm up.

3 Melt the white chocolate in a heatproof bowl over a pan of boiling water
or in 10-20 second bursts in the microwave.

4 Dip each ball into the chocolate and turn gently with a fork until completely
covered. Tap away any excess chocolate and place back on the baking tray.

5 Whilst the chocolate is still wet, sprinkle over the reserved crumbs and pop
back into the fridge to set completely.

2
 Ingredients
For the fudge:

Rum & Raisin Fudge • 397g Carnation Sweetened

Condensed Milk
• 150ml semi skimmed milk
Soak those raisins in rum until they’re bursting before adding them
• 450g light brown sugar
to the fudge so there’s a pop of juiciness in every bite. • 115g unsalted butter

For the mix-ins:

PREP: 10 MINS MAKES: 36 PIECES RECIPE CONTAINS:
CHILL TIME: 1 HOUR+ KCAL PER SERVING MILK • 100g raisins
• 50ml dark rum
• 1 tsp vanilla extract
Method
• ½ tsp sea salt
1 Pour the rum over the raisins and leave to soak for at least an hour
before making the fudge. You will also need...
• 20cm square tin lined with
2 Add the fudge ingredients to the pan and melt over a low-medium heat, baking parchment
stirring occasionally until the sugar dissolves. Bring to a steady boil for • A large non stick saucepan
10-15 minutes, stirring continuously and scraping the base of the pan to
prevent it from catching.

3 Remove the fudge from the heat and leave to cool for 5 minutes. After
cooling, add in all the mix-ins and start to beat the mixture until it loses
its shine and becomes very thick.

4 Press into the prepared tin with the back of a spoon and leave to set
before cutting. The fudge will keep up to two weeks in an airtight
container at room temperature.

TIP: The mixture should reach 113-115°C on a sugar

thermometer if you have one. If you don’t you
can drop a little mixture into a bowl of ice-cold
water - if it forms a soft, round ball that
doesn’t stick to your fingers then it should be ready.

3
 Ingredients
For the fudge:

Alfajores • 225g unsalted butter,

room temp
• 65g icing sugar
These melt in your mouth biscuits originated from South America and
• 1 lemon, zested
are sandwiched together with a thick layer of delicious dulce de leche. • 1 tsp vanilla paste
• 2 large egg yolks
PREP: 10 MINS
CHILL TIME: 45 MINS
MAKES: 15 BISCUITS RECIPE CONTAINS: • 160g plain �our
KCAL PER SERVING WHEAT, MILK, EGG
COOK TIME: 8 MINS • 80g cornstarch

To decorate:
Method • 250g Carnation Caramel

1 Using an electric hand whisk, beat the butter, sugar and lemon zest
together until very pale. Add the egg yolks and vanilla paste and beat You will also need...
again until completely combined. • 2 large baking trays lined with
baking parchment
2 Combine the �our and cornstarch in another bowl and add gradually to • 5cm round cutter
the wet ingredients on a low until you have a smooth dough. Wrap the
dough in cling�lm and chill for 30 mins.

3 On a �oured worksurface, roll out the dough to the thickness of a £1 coin.

Cut out 30 biscuits and place them onto the baking tray. Pop back into
the fridge for 15 minutes to �rm up.

4 Pre-heat your oven to 180°C, (160°C fan), Gas Mark 4.

5 Bake the biscuits for 8 mins until just set and still pale in colour. Once the
biscuits have cooled, sandwich two together with a teaspoon of caramel.

4
 Ingredients

Hot Chocolate Brownies

• 397g Carnation Condensed
Milk
• 55g unsalted butter, room
temp
These brownies are deliciously dense and fudgy with toasted
• 150g granulated sugar
marshmallow running through every bite.
• 1 tsp vanilla extract
• 2 large eggs
PREP: 15 MINS SERVES: 16 RECIPE CONTAINS:
COOK TIME: 35 MINS KCAL PER SERVING MILK, WHEAT, EGGS
• 60g plain �our
• 50g unsweetened dark
cocoa powder, sifted
Method • 100g milk chocolate chips
• 60g mini marshmallow
1 Pre-heat your oven to 180°C, (160°C fan), Gas Mark 4.
You will also need...
2 Add the condensed milk, butter and sugar to a large bowl and using an
• A 32cm x 20cm baking tin
electric hand mixer, whisk on high speed until thick and smooth (around lined with baking parchment
3-5 minutes). Add the eggs and vanilla extract and mix again to combine.

3 In another bowl, combine the �our and cocoa powder. Add half the mix
to the wet ingredients and whisk on low until just combined. Add the other
half and whisk on low again until the mixture is smooth and lump free.

4 Decant the mix into the tin and sprinkle the chocolate chips over the top.
Place in the middle of the oven and bake for 15 minutes. Carefully remove
the brownies from the oven, sprinkle over the marshmallows and then
return to the oven to cook for the �nal 15 minutes.

5 You’ll know the brownies are ready when the centre still has a slight wobble,
but the edges are set. Leave to cool for 10 minutes before putting in the
fridge to cool completely. When ready to serve, remove from the tin and
slice into 16 pieces. Any leftovers can be stored in an airtight container in
the fridge for up to three days.

5
 Ingredients

Chocolate Hazelnut
• 397g Carnation Condensed
Milk

Fudge
• 400g dark chocolate, chopped
• 300g chocolate hazelnut
spread

It takes just a handful of ingredients to make this festive fudge. To top:

You’d be nuts not to give it a go! • 100g hazelnuts, toasted

PREP: 10 MINS MAKES: 36 PIECES RECIPE CONTAINS:

You will also need...
CHILL TIME: 1 HOUR+ KCAL PER SERVING MILK, NUTS
• 20cm square tin lined with
baking parchment
Method
1 Add the chocolate, condensed milk and chocolate hazelnut spread to
a non-stick saucepan and melt over a low-medium heat, stirring
occasionally until silky smooth.

2 Press the fudge into the prepared tin and smooth over the top with
the back of a spoon. Sprinkle the hazelnuts over the top of the fudge
and press down carefully again with the back of a spoon.

3 Pop in fridge to chill for an hour or completely set, then cut into squares.
Store the fudge in an airtight container in the fridge for up to two weeks.

TIP: You can also freeze the fudge for up to

one month. Simply wrap tightly in clingfilm and
place in the freezer until ready to use.

6
 Ingredients

Homemade Irish Cream

• 397g Carnation Caramel
• 1 tbsp instant co�ee + 1 tbsp
boiling wate
Simply delicious served over ice and an excellent way to round o� • 1 tsp vanilla extract
Christmas dinner (if you’re old enough!) • 2 tsp chocolate syrup
• 350ml Irish Whisky
• 450ml single cream
PREP: 10 MINS MAKES: 1.2 LITRES RECIPE CONTAINS:
CHILL TIME: 1 HOUR+ KCAL PER SERVING MILK

Method
1 Spoon the caramel into a bowl, then beat in the co�ee, vanilla,
chocolate syrup and whisk until smooth.

2 Stir the cream in slowly until everything is completely combined.

3 Decant the mix into clean bottles and pop in the fridge to chill.

4 When ready to serve, pour over ice and enjoy!

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 Ingredients
For the sponge:

Christmas Tres Leche • 4 medium eggs

• 1 tsp almond extract
We’ve decked our Tres Leche not just boughs of holly but also a • 200g caster sugar
splash of Irish Cream. If you’re not a fan of Christmas pud, this • 100ml semi skimmed milk
• 200g self raising �our
makes for an excellent alternative.
For the soaking liquid:
PREP: 15 MINS
SERVES: 16 RECIPE CONTAINS: • 410g Carnation Evaporated
COOK TIME: 40 MINS
CHILL TIME: 1 HOUR
KCAL PER SERVING WHEAT, MILK, EGG Milk
• 397g Carnation Condensed
Milk
Method
• 100ml Irish Cream
1 Pre-heat your oven to 180°C, (160°C fan), Gas Mark 4. For the topping:
• 2 tbsp icing sugar
21 Add the eggs, sugar and almond extract to a large bowl and using an • 300ml whipping cream
electric hand mixer, whisk on medium until the mix has doubled in • 1 tsp espresso powder
volume and is mousse-like in texture (this will take around 5-7 minutes).
You will also need...
3 Add the �our and milk to the mix and carefully fold in. Gently pour the • 20cm (8in) square loose-
mix into the tin, smooth the top and bake for 40 minutes until a skewer bottom cake tin, lined with
inserted into the center comes out clean. baking parchment

4 Whilst the cake is baking, mix the evaporated milk, condensed milk and
Irish Cream in a small jug.

5 Remove the cake from the oven and allow it to cool for 5 minutes. Pierce
small holes all over the top of the cake, then pour a third of the soaking
liquid over the top, letting it soak in completely before you repeat with
another third of the soaking liquid. Repeat with the last third, then allow
the cake to cool completely in the tin

6 When the cake is fully cooled, remove it from the tin and place on a serving
plate or board. Whisk the cream and icing sugar to soft peaks then spread
over the top of the cake and sprinkle over the espresso powder. Slice into
16 pieces and serve.

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 Ingredients
For the base:

No Bake Millionaire’s • 175g shortbread biscuits,

crushed

Cheesecake • 60g butter, melted

For the cheesecake:
We imagine your oven is pretty stu�ed this time of year so why not • 400g full fat cream cheese
make life easier with our decadent no bake Millionaire’s Cheesecake. • 50g icing sugar
• 1 tsp vanilla
• 40g dark cocoa powder
PREP: 10 MINS SERVES: 14 RECIPE CONTAINS:
CHILL TIME: 2 HOUR+ KCAL PER SERVING WHEAT, MILK • 200ml whipping cream
For the topping:
Method • 4 tbsp Carnation Caramel
Drizzle OR Carnation Caramel
1 Reserve a couple of tablespoons of the crushed shortbread. Mix the
rest of the crushed biscuits and melted butter together, then press You will also need...
�rmly into the base of your tin. Pop in the fridge to chill for ten minutes.
• 23cm loose bottomed cake
tin
2 Using an electric hand whisk on low speed, mix the cream cheese,
icing sugar, vanilla and dark cocoa powder together.

3 In a separate bowl, whisk the cream to soft peaks then fold into the
cream cheese mix. Decant the mix onto the set base and smooth over
the top. Pop back into the fridge for two hours or until fully set.

4 When ready to serve, remove the cheesecake from the tin and place on
desired serving plate. Drizzle the caramel over the top of the cheesecake
then sprinkle over the reserved rushed shortbread. Serve and enjoy!

9
 Ingredients

Ginger & White

• 225g unsalted butter,
room temp

Chocolate Cookies
• 225g dark brown sugar
• 170g Carnation Condensed
Milk
• 350g self-raising �our
Give Santa’s snack an upgrade this year. Gently spiced and loaded
• 1.5 tsp ground ginger
with white chocolate, these cookies pair perfectly with a glass of milk • ½ tsp ground cinnamon
and a carrot. • 150g white chocolate,
chopped
PREP: 15 MINS MAKES: 20 COOKIES RECIPE CONTAINS:
CHILL TIME: 30 MINS KCAL PER SERVING WHEAT, MILK, EGG
COOK TIME: 15 MINS You will also need...
• A baking tray lined with
Method baking parchment

1 Using an electric hand whisk, cream the butter, sugar and condensed milk
together until light and �u�y. Mix in the �our and spices to form a soft dough
then the chopped white chocolate.

2 Using clean hands, roll the dough into balls and place on a baking tray lined
with baking parchment. Pop into the fridge to chill for at least 30 minutes
(but ideally overnight – chilling helps the �avours develop and also stops the
cookies from spreading whilst cooking).

3 Pre-heat your oven to 180°C, (160°C fan), Gas Mark 4.

4 Space the cookie balls well apart on the baking trays then pop into the oven
for 12-15 minutes or until they’re turning golden brown around the edges.

5 Remove from the oven and allow to cool for 5 minutes before transferring
to a wire rack to cool completely. Store any leftovers in an airtight container
for up to three days.

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 Ingredients

Cinnamon & Caramel

• 100g unsalted butter, softened
• 2 tbsp Carnation Caramel

Wreath
• 1 tsp cinnamon
• 320g pre – rolled sheet of
pu� pastry
Flaky pu� pastry �lled with a cinnamon caramel butter. Baking this is For the topping:
going to �ll your house (and your bellies) with Christmas cheer. • 1 small egg, beaten
• 2 tbsp icing sugar
PREP: 15 MINS SERVES: 12 RECIPE CONTAINS:
COOK TIME: 40 MINS KCAL PER SERVING WHEAT, MILK, EGG You will also need...
• A baking tray lined with
Method baking parchment

1 Pre-heat your oven to 200°C, (180°C fan), Gas Mark 6.

2 Mix the softened butter, caramel and cinnamon together until it is

completely combined.

3 Unwrap the pastry and lay out on a �oured worktop with one of the long
edges facing towards you. Spread the caramel butter over the pastry,
leaving a 1 cm gap at the top. Gently roll the pastry starting at the long
edge facing you and rolling up until you have formed a large sausage shape.

4 Starting from the top, slice vertically down the middle to create two halves
then wrap the pieces round each other. Transfer to a baking tray and join
the ends together to form a wreath shape.

5 Brush the pastry with the beaten egg and place in the middle of the oven to
bake for 20 minutes uncovered. After 20 minutes, cover with tin foil and
continue baking for another 20 minutes until golden brown.

6 Remove from the oven and transfer to a wire rack to cool completely. When
ready to serve, dust with icing sugar and enjoy!

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 Ingredients
For the fudge:

Christmas Pudding • 397g Carnation Sweetened

Condensed Milk

Fudge • 150ml semi skimmed milk

• 450g demerara sugar
• 115g unsalted butter, cubed
All the �avours of Christmas wrapped up in one bite. Pop in a box to
give to friends and family or simply enjoy a piece as an afternoon For the mix-ins:
• ½ tsp mixed spice
treat with a cup of tea.
• 100g mixed dried fruit and peel
• 1 orange, zested
PREP: 10 MINS SERVES: 36 RECIPE CONTAINS:
CHILL TIME: 1 HOUR+ KCAL PER SERVING MILK
• 1 tsp vanilla paste

You will also need...

Method
• 20cm square tin lined with
1 Add the fudge ingredients to the pan and melt over a low-medium heat, baking parchment a non-stick
stirring occasionally until the sugar dissolves. Bring to a steady boil for pan
10-15 minutes, stirring continuously and scraping the base of the pan
to prevent it from catching.

2 Remove the fudge from the heat and leave to cool for 5 minutes. After
cooling, add in all the mix-ins and start to beat the mixture until it loses
its shine and becomes very thick.

3 Press into the prepared tin with the back of a spoon and leave to set
before cutting. The fudge will keep up to two weeks in an airtight container
at room temperature.

TIP: The mixture should reach 113-115°C on a sugar

thermometer if you have one. If you don’t you can
drop a little mixture into a bowl of ice-cold water -
if it forms a soft, round ball that doesn’t stick to your
fingers then it should be ready.

12