Juliet Sear’s foolproof kitchen gadget recipes

What did you find under the tree this year? An air fryer, smoothie maker or slow cooker? Juliette Kitchen with your guide to foolproof recipes with all the gadgets you’ll find under the tree. She has everything from Christmas pudding cookies to delicious turnovers made in minutes in the air fryer or chocolate pie made in the toastie machine!

Air Fryer Christmas Pudding Cookies

Servings: 12-16


125g butter, softened

100 grams light muscovado sugar

75 grams of golden caster sugar

1 large egg

2 tablespoons brandy or rum (optional)

200 grams plain flour

150g leftover Christmas pudding, cut into pieces

1 tablespoon baking powder

1 teaspoon cinnamon

½ teaspoon fine sea salt

Additional sea salt flakes for sprinkling (optional)

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clotted cream or vanilla ice cream, or leftover brandy cream for serving (optional)


1. Line a tray with baking parchment and set aside. Place the butter and sugar in a stand mixer, or use an electric whisk, and beat until pale, creamy and well combined.

2. Beat in the egg until combined, then mix in the brandy or rum.

3. Add in the flour, cinnamon, ginger and fine sea salt and mix in the dry ingredients until just combined.

4. Add the Christmas pudding pieces and stir.

5. Roll the dough into golf ball-sized balls, using your hands (tip – wet your hands with water so they don’t stick to you).

6. Separate the dough balls well, place them on a lined baking tray and chill in the fridge for about an hour or overnight to improve the texture and flavor (Tip – you can make these balls Once cooled, can also be individually wrapped and frozen so you can have cookies ready to bake whenever you want (just bake for a few minutes).

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7. Let cool completely on the tray to firm up. Serve with clotted cream, leftover brandy cream or ice cream before serving, if desired.

8. Bake in the air fryer at 180c for 8-10 minutes, then remove and immediately scatter over a pinch of sea salt.

Freak Shake

Servings: 1-2

100 grams of melted chocolate, milk or dark

store-bought salted caramel sauce (optional)

A store bought donut or brownie.

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60 ml Bailey’s Irish cream

Cold shot of espresso coffee – 60 ml

150 ml of milk

175-200 grams of vanilla ice cream

Sprinkle 2 tbsp of our choice.

Squirtery cream

Paper straws


1. Dip the glass into the melted chocolate, letting some drip down the sides. Add sprinkles to the rum and drip.

2. Drizzle brownies in melted chocolate and add sprinkles.

3. Add Baileys, coffee and milk to a blender with 3 scoops of vanilla ice cream and blend.

4. Top with whipped cream, push straw through brownie (or balance on rim of glass) Add whipped cream and top brownie with straw/brownie and sprinkles and sparklers. Add a drizzle of caramel sauce if you like.


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