Festive dessert board

Festive dessert board

Creating a dessert board allows you to express your artistic side. You get to choose the placement and pairing of each item, creating a visually stunning array that’s uniquely yours. With a mix of homemade treats such as peppermint tiffin and gingerbread doughnuts, fresh fruit and other treats, there’s something for everyone.


For the Peppermint Tiffin:

  • 100g salted butter, plus extra for the tin
  • 250g dark chocolate
  • 250g milk chocolate, plus melted extra for serving
  • 50g golden syrup
  • 250g shortbread
  • 100g dried cranberries
  • 1 tsp peppermint extract
  • 100g glacĂ© cherries, halved
  • 100g white chocolate

For the gingerbread spiced doughnuts:

  • 7g quick yeast
  • 100g golden caster sugar
  • 3 eggs, beaten
  • 500g strong white bread flour
  • 1 tbsp ground ginger
  • 2 teaspoons ground cinnamon
  • 100g unsalted butter, softened
  • 2 litres of vegetable oil, for frying

To serve:

  • Redcurrants, grapes, clementines, physalis
  • Halved pears, quartered plums, dates
  • Mini meringues, peppermint candy canes
  • Palmier biscuits

Method of preparation:

Melt the butter, dark chocolate, milk chocolate and golden syrup in a pan over a low heat.

Stir in the shortbread pieces, dried cranberries, peppermint extract and glacé cherries.

Press the mixture into a buttered tin and chill until set.

Melt the white chocolate and drizzle over the top. Chill again until set, then cut into squares.

Mix the yeast, sugar, eggs, flour, ginger, cinnamon and butter into a dough.

Leave to rise until doubled in size.

Roll out the dough, cut out doughnuts and leave to rise again.

Deep-fry the doughnuts until golden and sprinkle with sugar while still warm.

Serve with toffee sauce for dipping.

Arrange the peppermint tiffin squares and gingerbread doughnuts on a large board.

Fill in the gaps with the assorted fruit, mini meringues, candy canes and palmier biscuits.

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