Red Carnation Hotel Collection shares five delicious, Great British Bake Off-inspired baked goods recipes from its boutique London properties. Whip up delicious treats for the family this holiday season.

Recipes have been converted as closely as possible to U.S. metrics.

Summer Lodge Country House Hotel’s Flaky English Cheese Bread Rolls

4 cups flour

2.5 teaspoons salt

2 teaspoons sugar

1 ¾ tablespoons yeast

½ cup butter, diced

½ cup butter, rolled flat

1 cup milk

Grated cheddar cheese

Mix the dry ingredients together. Add the milk while mixing with a dough hook to form a dough. Add butter and fold in a puff pastry method. Leave to rest, then roll out and sprinkle with the grated cheese. Roll into a roulade. Cut into pieces around 2 inches long and place into buttered ramekins. Leave to prove. Bake at 350 degrees for 10 minutes until golden brown.

The Rubens at the Palace’s Bea Tollman’s Vanilla Cheesecake

6 cups Philadelphia cream cheese

6 eggs, separated (room temperature)

1 ¾ cups granulated sugar

1 vanilla bean, split and seeds scraped out

1 tablespoon vanilla extract

2 cups sour cream

A pinch of kosher salt

Topping

2 cups sour cream

¼ cup sugar

Crust

1 ¼ cup finely ground graham cracker crumbs

1/3 cup white sugar

½ cup melted butter

1 tsp ground cinnamon (optional)

For the crust, mix the graham cracker crumbs, sugar, melted butter and cinnamon until well blended. Press the mixture into the mold to ensure a thin, consistent layer and bake at 375 degrees for 7 minutes. Leave to cool, then chill for an hour.

Whip the cream cheese and half the sugar. Add the egg yolks, vanilla seeds, vanilla extract, salt and sour cream, and whip thoroughly, scraping the bowl. Whip the egg whites with the rest of the sugar. Fold the whites into the cheese mixture and very gently pour into the prepared pan. Wrap the bottom of the mold pan and place in a water bath. Bake in the oven for an hour at 350 degrees, then turn off the heat and allow to remain in the oven for another hour.

Remove, cool on a rack and then refrigerate for 12 hours.

To finish, pre-heat the oven to 200 degrees. Mix the sour cream and sugar for the topping, top the chilled cheesecake and bake for 20 minutes. Finally, chill for 24 hours before serving.

The Milestone Hotel & Residences’ Perfect Shortbread

2 ¾ cups all-purpose flour

½ cup caster sugar

1 cup butter

½ teaspoon salt

Place the butter into the freezer for a few hours before starting to make the shortbread. Grate the frozen butter and mix with the dry ingredients. Mix the butter, flour and salt together until it resembles coarse breadcrumbs (don’t over mix). Line a square, 9-inch pan with parchment paper and pour in the mixture, pressing down slightly to flatten the top (it should be about 1 inch high). Bake at 250 degrees for 55 minutes.

Sprinkle with a little sugar when it comes out of the oven. Let the shortbread cool completely before cutting (overnight is best).

The Egerton House Hotel’s Vegan Scones

2 cups self-rising flour

1 pinch salt (optional)

¼ cup soya butter

½ cup soya milk

¼ cup caster sugar

Dried fruit (raisins and apricots)

Preheat oven to 350 degrees and grease a baking sheet or line with parchment. Mix flour, salt and soya butter and rub together until they resemble breadcrumbs. Stir in sugar. Gradually mix in the soya milk, bit by bit. Leave some milk for brushing over the top. For the fruit scones, when the mixture becomes a dough, stir in the dried fruit. Roll out the dough and divide into balls. Place balls on prepared tray. Bake in oven until just golden, normally 10 to 25 minutes.

The Chesterfield Mayfair’s Bea Tollman’s Rice Pudding

½ cup jasmine rice

½ cup sugar

1 vanilla pod

4 strips of lemon peel

2 cups whole milk

1 cup heavy cream

4 ¼ cups whipped cream

For the salted caramel sauce

1 ¼ cups sugar

¼ cup butter

1 cup heavy cream

1 teaspoon sea salt

For the caramelized nuts

1 ½ cups nuts, including pecans, pumpkin seeds, almonds and walnuts

2/3 cups sugar

Put all the ingredients except the whipped cream into a saucepan and cook over a moderate heat, stirring often to prevent burning, until the rice is tender and most of the liquid has been absorbed and has thickened to a pouring consistency. This takes about 30 minutes. Pour onto a flat dish and cover with cling wrap to prevent a skin forming, then let it cool. When the rice pudding has cooled, fold in the whipped cream.

For the caramel sauce, put the sugar into saucepan, add enough water so it resembles wet sand, and boil until a light caramel color is reached. Remove from the heat and carefully whisk in the butter and cream, then return to the heat, bring back to the boil and add sea salt.

Toast the nuts in the oven. Put the sugar in a wide saucepan, add enough water so it resembles wet sand, and cook until the sugar is on the verge of caramelizing. Turn off the heat and add the nuts, stirring vigorously. The nuts will crystallize, turning white and coated in sugar. Turn the heat back on and stir continuously to re-caramelize. The nuts should be individually coated in a crusted caramel sugar.

Serve a small bowl of rice pudding with a little caramel sauce drizzled on top and the warm caramel sauce and nuts on the side.