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Festive firsts

From that first all-butter mince pie (or triple-chocolate panettone) to amazing advent calendars and Christmassy tipples, get into the spirit with these festive favourites you can pick up in store. Plus, discover delicious Christmas recipe ideas to make the run-up to the big day extra special
Fill the cupboards for Christmas

Fill the cupboards for Christmas

Now is the time to stock up on all your festive goodies to make every Christmas moment feel special and taste incredible. From our make-your-own gingerbread biscuit kit – perfect for decorating the tree or leaving out for Santa – to single-origin coffee, Collection mincemeat and indulgent truffles, find all your store-cupboard Christmas must-haves in store now. 

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Serve up a salted caramel hot chocolate

Perfect for cosy Christmas film nights at home, our hot chocolate idea features not one but three salted-caramel stars. To make it, mix up our Collection salted caramel hot chocolate with some warm milk until smooth. Add a dash of our luxury chocolatey salted caramel brownie flavour cream liqueur and top with our thick salted caramel cream and some grated chocolate.

Salted caramel hot chocolate

Recipe inspiration

Nice ’n’ spicy carrot cake

Nice ’n’ spicy carrot cake

Inspired by Rudolph’s favourite snack, this traybake makes a lovely alternative to Christmas cake
See the recipe
    • 300ml sunflower oil, plus extra for greasing
    • 320g plain flour
    • 1¼ tsp baking powder
    • 1 tsp bicarbonate of soda
    • 3 tsp Cook With M&S pumpkin spice
    • 1 tsp ground cinnamon
    • ½ tsp salt
    • 3 large eggs
    • 265g dark brown muscovado sugar
    • 300g carrots, grated
    • 100g flaked almonds
    • 200g mixed dried fruit
    • 80g brandy (or apple juice)
    • 200g cream cheese, room temp
    • 50g unsalted butter, room temp
    • 175g icing sugar
    • ¼ tsp Cook With M&S pumpkin spice, for decorating
    1. Grease and line a large baking tray (34cm x 24cm x 5cm) and preheat the oven to 180ºC/160ºC fan/gas mark 4.
    2. Sift together flour, baking powder, bicarb, pumpkin spice, cinnamon and salt into a bowl.
    3. In a separate bowl, whisk eggs and sugar for 2 mins. Pour in the oil gradually, while whisking.
    4. Stir the mixed dry ingredients into the wet ingredients in 3 stages, followed by the carrots, almonds, mixed fruit and brandy. Pour into the prepared tin, then bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
    5. Allow to cool in the tin for 10 mins before turning out on to a rack.
    6. For the icing, whisk together cream cheese and butter for 2-3 mins. Whisk in icing sugar in 3 stages, beating well until light, and pop in the fridge for at least an hour.
    7. Once the cake is cool, spread the icing on top, sprinkle over the pumpkin spice and cut into squares.