Prep time:

Cooking time: 20 minutes

Total time:

Serves: 12

100g Self Raising Flour

100g Caster Sugar

60g Softened Butter

100ml Milk

20g Cocoa Powder

1 Egg

½tsp Vanilla Essence

12 Mini Marshmallows

24 Small Dark Chocolate Chips

12 Giant Chocolate Buttons

12 Halved Glace Cherries

5 Curly Wurly Bars

These are great fun for everyone to make. Children may need a hand cutting up the (marshmallow) eyes and also the ‘Curly Wurly’ Reindeer antlers, as these can be brittle and hard to make into consistent ‘antler’ shapes. They’re also almost irresistible, so you may need a few spare bars…

For the cupcakes:

  • words:
  • pictures: David Merewether

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...