Christmas

An easy brunch treat, crammed with brown sugar and pecans.

This iconic flavour combo is irresistible. We use melted packaged caramels instead of homemade, which saves time and yields the same delicious result.

A classic British dessert, allegedly made popular in the 1970s by Francis Coulson, chef at Sharrow Bay Country House in northern England. (No matter its origins, this deluxe moist spongey cake with caramel and creamy custard sauce will please every sweet tooth.)

Yes, we're all trying to buy Canadian. But what if you need to send a gift to—or receive one from—the U.S.?

This recipe is from Nigella Lawson’s new cookbook, Nigella Christmas. The recipe has not been tested by the Chatelaine Test Kitchen.