Nothing says “festive season” like a kitchen full of delicious baking! We asked the whole Kudos Blends team for their must-make holiday recipes, and together we’ve created our very own Festive Recipe Collection. Let the seasonal snacking begin!
No Christmas table is complete without a showstopping finale. Our Bakery R&D Technologist, Lucy Willey, has whipped up this amazing tropical twist on the Christmas classic.
Lucy’s Mango And Passionfruit Yule Log
Baking powder drives aeration by releasing CO₂ during mixing and baking. The expanding gas cells form an open crumb structure, reducing density and delivering the cake’s characteristically soft, tender mouthfeel.
A top tip for the perfect roast accompaniment. Our Bakery R&D Technologist, Jo Flower, creates the fluffiest, crispiest roast potatoes. She is officially as skilled at roasting as she is at baking!
Jo’s Golden Crispy Potatoes
Baking soda increases the alkalinity of the cooking water, accelerating pectin solubilisation in the potato cell walls. This exposes surface starch, which gelatinises into a thin paste that dehydrates rapidly during roasting, producing a highly crisp exterior.
Paul Hollywood, our senior development manager, is staying true to his Scottish heritage with this festive twist on a traditional classic – shortbread rounds, perfect for gifting or just “Great to tuck intae!”
Paul’s Chocolate Orange Shortbread
The controlled CO₂ release from baking powder introduces aeration into the dough, reducing the compact structure. This produces a more fragile, short crumb and prevents the dense, overly firm texture.
Our Head of Health and Safety, Nick Jones, has baked a beautiful beer bread, perfect with Christmas leftovers and an excellent way to soak up a little festive cheer. Or pair it with the same beer for double the merriment – safely, of course!
Nick’s ‘Stay Safe at Christmas’ Beer Bread
In beer bread, chemical leavening substitutes the yeast. Baking powder generates CO₂ through an acid–base reaction, expanding the dough and creating the bread’s characteristic rapid rise and soft internal structure.
Key Account Manager Charlotte Rollings is also a talented baker, and her brownies are a legendary office treat. This Christmas, she’s given them a seasonal makeover, showing off her equally impressive decorating skills!
Charl’s Christmas Tree Brownies
Low-level baking powder addition increases crumb porosity and shifts the texture toward a cake-like structure. This controlled aeration also supports a more uniform rise across the pan.
The festive feasting starts at sunrise! These indulgent waffles from our Marketing and Bakery Specialist Emma Foster are perfect for Christmas morning, or as a delightful dessert. They’re not Terry’s, they’re ours!
Emma’s Chocolate Orange Waffles
Baking powder aerates the waffle batter through CO₂ generation during heating, producing internal air cells. This expanded structure yields a light, fluffy texture ideal for carrying syrups and toppings.
Did you know fried chicken is a traditional Christmas lunch in some parts of the world? Our Director of Commercial Success Matt Ayres is fully on board, serving up his own finger-licking festive recipe. Move over turkey!
Matt’s Alternative Christmas Chicken
As the baking powder reacts, the CO₂ expands rapidly at frying temperatures, increasing porosity and improving both crunch and oil drainage.
These mince-pie-inspired cookies are the perfect treat to leave out for Santa (if they last long enough!). Import & Export Specialist Julie Mayall shares a bake that’s sure to become a festive essential.
Julie’s Mince Pie Cookies
In cookies, baking powder contributes not only to the lift but also influences pH and gas release. These factors affect dough viscosity and surface expansion, improving both cookie spread and overall visual uniformity.
Our Sales Coordinator Sam Smith shares these adorably decorated chocolate cookies – the perfect gift or treat for the whole family!
Sam’s Christmas Pudding Cookies
Baking powder boosts lift and spread while increasing pH, enhancing Maillard browning for a more evenly coloured, visually appealing cookie.
