Annabel Karmel’s chocolate Christmas trees

Chocolate sponge triangles with clever festive icing and edible baubles

  • 3 eggs
  • 175g self-raising flour
  • 150g caster sugar
  • 25g cocoa powder
  • 175g soft butter
  • 50g plain chocolate, melted
  • 50g milk chocolate, melted
  • 1 tsp baking powder

For the decoration…

  • Green writing icing pen
  • Edible gold balls
  • Candy canes
  • Small sugar-filled jars and festive ribbon


  • Step 1

    Preheat the oven to 180°C (160˚C fan). Line a 24x24cm square tin with parchment paper and grease. Measure the ingredients into a bowl.

  • Step 2

    Whisk using an electric hand whisk until the mixture is smooth. Spoon into the tin and cook for 25 mins then leave to cool. Slice into 5 triangles by cutting an M shape into the square.

  • Step 3

    Decorate with a green writing icing pen or piped green icing and edible gold balls. Push short lengths of the candy canes into the base of the chocolate triangles to make the tree trunks. To finish, stick your Christmas trees into small, sugar-filled jars decorated with festive ribbon.

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