Christmas Puddings
Christmas Puddings have been a family favourite for generations but it isn’t a pudding that everyone likes.
With this in mind, serving an alternative Christmas dessert alongside your traditional pud will be sure to be please everyone! See below our 5 favourite alternative Christmas dessert recipes which we hope you’ll have a go at making over the Christmas season.
For more Christmas dessert recipes, see our Pinterest board
Baileys Tiramisu Chocolate Trifle
Time: 45 mins + chilling
Serves 12
Suitable for Vegetarians
Check out this stunning trifle recipe with boozy Baileys, chocolate swiss roll and lightly whipped cream with espresso. Make this indulgent dessert for an impressive centrepiece at your Christmas Day feast.
Source: Olive, find the recipe here
Biscoff Cheesecake
Time: 2 hrs + chilling
Serves 16
Suitable for vegetarians
Check out this indulgent cheesecake recipe with crunchy Biscoff biscuits, creamy biscuit spread, and lightly whipped cream.
Ingredients
Biscoff base
- 250g biscoff biscuits
- 85g unsalted butter
Cheesecake filling
- 840g full-fat cream cheese, room temperature
- 150ml sour cream, room temperature
- 300g caster sugar
- 3 tbsp cornflour
- 3 large eggs, room temperature
- 1 tsp vanilla bean paste
- 1 lemon, zested
Topping
- 3 heaped tbsp biscoff biscuit spread
- 400ml double cream
- 1 tsp vanilla bean paste
- 50ml sour cream
Method
Heat the oven to 200C/fan 180C/gas 6. Lightly butter and line the base and sides of a 23cm springform cake tin with baking paper.
To make the base, put the biscuits (keeping aside 2 for decoration) into either a food processor, and whizz, or into a ziplock bag and use a rolling pin to crush the biscuits into fine crumbs. Tip the crumbs into a bowl and then pour in the butter, stirring together to evenly mix. Put this mixture into the cake tin and use the base of a glass to compact the crumbs firmly into an even layer, also pressing it slightly up the sides of the tin. Bake for 10-15 minutes or until lightly browned. Put aside to cool.
To make the cheesecake filling, put all of the ingredients into a large bowl and use electric beaters to mix until smooth. Pour the mixture into the tin and gently level out. Wrap a wide sheet of foil around the base and sides of the tin and put into the oven, sitting it inside a roasting tray. Pour boiling water into the tray so that it comes about halfway up the sides.
Bake for 15 minutes then reduce the temperature to 140C/fan 120C/gas 1 and bake for 1 hour 15 minutes-1 hour 20 minutes or until set around the sides of the cake but with a gentle wobble in the middle. Turn the oven off but leave the cheesecake inside for 2 hours to cool down slowly, then remove and cool fully at room temperature. Once cooled, put into the fridge overnight to chill and set completely.
When ready to serve, spoon the biscuit spread evenly over the top of the chilled cheesecake.
To finish, put the double cream and vanilla in a large bowl and whisk to soft peaks. Add the soured cream and fold to combine. Dollop the cream onto the cheesecake and top with the reserved biscuits, crumbled into small pieces.
Sticky Toffee Christmas Pudding
Time: 1 hr 30 mins
Serves 6
Twist on a classic!
These little chocolate goodies are great for any chocolate fan and they are so simple to make!
Source: Olive, find the recipe here
Mint Chocolate Mousse Pots
Time: 45 mins + setting
Serves 6
Suitable for Vegetarians
Want to serve individual desserts to your guests this Christmas? Try these creamy chocolate and peppermint pots for an impressive way to finish your dinner party.
Source: Olive, find the recipe here
Salted Caramel Chocolate Fondants
Time: 45 mins
Serves 4
Suitable for Vegetarians
Our most indulgent, most beautiful chocolate fondant yet… just look at it ooze! You can buy the salted caramel sauce for a quick fix.
Source: Olive, find the recipe here