Start your day with a special Christmas breakfast.

Gingerbread with treacle butter

Ingredients

100g unsalted butter

100g treacle, plus extra to drizzle

100g golden syrup

100g brown sugar

300g self-raising flour

1 1/2 tbs ground ginger

1 tsp mixed spice

2 eggs

125ml (1/2 cup) buttermilk

Treacle, to serve

eacle butter

250g unsalted butter, softened

40ml (2 tbs) treacle

Method

Preheat oven to 170°C. Grease a 26 x 7cm loaf pan.

Place the butter, treacle, golden syrup and sugar in a saucepan over medium heat, stirring to dissolve butter. Allow to cool.

Sift the flour and spices into a large mixing bowl.

In a separate bowl, whisk together the eggs and buttermilk.

Fold cooled syrup into spiced flour, then add the egg mixture. Stir until combined, then spoon into loaf pan and bake for 30 minutes (a skewer inserted into the centre should come out clean).

To make the treacle butter – place butter and treacle in a food processor and process to combine. Serve with the warm gingerbread, drizzled with treacle.

Pumpkin Pancakes

Ingredients

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

Method

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.

Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a bit of oil in a frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Eggnog French Toast

Ingredients

2 eggs, beaten slightly

1 1/2 cups eggnog

1 1/2 tablespoons ground cinnamon

1 teaspoon mixed spice

12 slices French bread

Method

Whisk the eggs, eggnog, cinnamon, and mixed spice together in a mixing bowl until well blended.

Pour the mixture into a shallow dish.

Heat some butter in a frying pan.

Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.

Place the prepared bread slices into the pan and cook, turning once, until golden brown on each side.

Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked.

Serve immediately.

Gingerbread Granola-Yogurt Parfaits (makes 8)

Ingredients

3 cups oats (not instant)

1 cup sliced almonds

1 cup finely chopped walnuts

1/2 cup wheat germ

1/2 cup brown sugar

1/3 cup molasses

1/3 cup vegetable oil

1 tablespoon vanilla essence

3/4 teaspoon salt

2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

3/4 teaspoon nutmeg

1/2 teaspoon ground cloves

1 cup raisins, optional

2 cups plain or vanilla yogurt

Method

Preheat oven to 180º degrees.

Line 2 large baking sheets with foil.

In a large bowl, mix oats, nuts and wheat germ. In another bowl, whisk brown sugar, molasses, oil, vanilla, salt and spices.

Stir molasses mixture into oat mixture.

Divide between 2 baking sheets, spreading evenly.

Bake granola until browned, 50 to 60 minutes, stirring every 15 minutes.

Halfway through baking time, switch baking sheets from top to bottom and front to back in the oven. (Granola will turn very dark brown from the molasses.)

Remove baking sheets and transfer granola to a large bowl. Allow to cool, stirring occasionally.

Toss in raisins, if desired.

To assemble parfaits: spoon about 3 Tbsp. granola into each of the eight glasses or small bowls. Top each with 2 to 3 Tbsp. yogurt. Repeat layers once. Serve immediately.

Store extra granola in an airtight container in the refrigerator for up to 2 weeks.

Christmas Cranberry Scones (12 servings)

Ingredients

2 and 1/4 cups all-purpose flour

1/3 cup sugar

2 teaspoons additional sugar

2 Tablespoons orange peel – grated

2 and 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup butter

1 cup dried cranberries – chopped

1/4 cup golden raisins

1/2 cup skimmed buttermilk

1 teaspoon vanilla essence

Method

In a large bowl combine the flour, sugar, orange peel, baking powder and baking soda.

Cut in the butter until mixture resembles coarse crumbs. Add cranberries and raisins, stir to combine.

Add buttermilk and vanilla essence to flour mixture and stir to combine (mixture will be dry).

Preheat oven to 180 degrees. On floured surface work the dough into approximately 12 equal wedges, place wedges on nonstick baking sheet,.

Bake until lightly browned, about 10 to 15 minutes.

Remove scones to wire rack and let cool.