There is always at least one person in each family who has a deep-seated loathing for Christmas pudding and mince pies. To the rest of us that seems like madness, but if you have a family with issues with conventional Christmas sweets, it can be a struggle to work out what to serve for dessert.
Well, here are three quick, simple recipes for Christmas puddings that aren’t Christmas pudding.
Black Forest Tiramisu
This super simple dessert can be made up to two days ahead, and is great if all you want to be worrying about on Christmas morning is the turkey and where you put your glass of Bucks Fizz.
160g pack of trifle sponges
425g tin black cherries (pitted)
500g ready-made custard
150ml double cream
Grated dark chocolate to finish
Break up the trifle sponges, and line the bottom of a large serving bowl. Spoon over the cherries, and then drizzle over any leftover juice from the tin.
Whip together the mascarpone and the custard until light and fluffy, and carefully spoon over the cherries and sponge, levelling with a spatula. Whip the double cream, and then spoon this over, making light peaks. Sprinkle with grated dark chocolate to finish.
Raspberry Chocolate-Cinnamon Roulade
A fruity version of a Buche de Noel, this gorgeous pudding comprises of chocolate-cinnamon sponge and a filling of whipped cream and raspberries. Yum!
For the sponge:
6 large eggs
150g caster sugar
250g dark chocolate
¼ tsp cinnamon
For the filling:
500ml double cream
1tbsp icing sugar
150g raspberries (fresh or frozen)
Heat your oven to 220C (200C for fan ovens), and grease and line a 33cm x 23cm swiss roll tin. Separate your eggs, and then whisk the yolks and sugar until light and creamy. Meanwhile, break the chocolate into a glass bowl, add the water and melt over a pan of simmering water, making sure the water does not touch the bottom of the bowl. Add the chocolate and the cinnamon to the sugar and egg yolk mix, and stir.
In another bowl, whisk the egg whites up until they form stiff peaks – you may find it beneficial to add in a little white vinegar. Fold in the chocolate mix with a metal spoon or spatula, being careful not to knock the air out. Pour into the lined tin, and bake for around 13 minutes until firm.
Leave the cake in the tin to cool, and whip the cream with the icing sugar. If you’re using frozen raspberries, make sure they’re defrosted. Carefully turn the cake out of the tin onto a flat surface, and peel off the baking parchment. Spread the whipped cream over the cake, and then sprinkle on the raspberries. Carefully roll up the cake – you can use a sheet of baking paper under the cake to help you with this is you need. Dust with icing sugar to finish.
Christmas Fruit Bombe
If your family has a love affair with ice cream, this is the pudding for you. It requires minimal effort, and looks brilliantly festive – like a giant snowball sitting in the midst of your glass dining sets.
1 litre vanilla ice cream (a good quality one works best)
300g frozen black forest fruit/red berries
100g dark chocolate drops
Icing sugar for dusting
Take your ice cream out of the freezer to soften a little. Line a pudding bowl with 2 layers of clingfilm, leaving enough excess at the sides to fold over the top. Tip your ice cream into a mixing bowl, and stir a little to make it more malleable. Quickly stir in your frozen fruit and chocolate drops, and press into the lined pudding bowl.
Fold the excess clingfilm over the top, popping a plate on top to weigh everything down. Put back in the freezer until you need it. To serve, remove the plate and the clingfilm on the top, and tip out onto a plate, then remove the rest of the clingfilm. Dust with icing sugar.
What will you be serving for pudding this Christmas?
Estelle Page is a mum of two, and in her house no one likes Christmas pudding! She currently writes for Great Furniture Trading sharing her recipes and other foodie ideas!